Taco Cat Recipe Reviews (Pg. 1) - Allrecipes.com (18864942)

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Italian Dressing Mix

Reviewed: Aug. 21, 2006
This is a delicious and light-tasting Italian dressing! Per other reviewers, I eliminated the 2 tablespoons of salt and it was just right without it. I doubled this recipe to fill a 16 oz bottle. I used balsamic vinegar which makes this extra special. It seemed like the amount of oregano was excessive but really it is perfect once mixed and poured on the salad. This dressing mixes and tastes best when the ingredients are allowed to "marry" overnight in the refrigerator. Finally a wonderful salad dressing that tastes as good as any in an Italian restaurant - we loved it! Update - Since I doubled the recipe, I used 1 tablespoon garlic salt and one tablespoon garlic powder which really gives this dressing a smooth taste with less saltiness. After making this quite a few times, adding a bit more sugar will temper down the acidic taste. I've also been adventurous and added dried, minced onion bits. Yummy!
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994 users found this review helpful

Chef John's Macaroni and Cheese

Reviewed: Feb. 20, 2012
My family really loved this dish. The only changes I made was 1/8 cayenne (because of kid), made only 12 oz. of macaroni and used black pepper. I didn't have panko crumbs so I made my own crumbs with leftover bread. To be honest, I can live without the topping so I'll leave it out next time. This will be my go-to mac and cheese recipe for now! UPDATE: This time I left out the thyme and worcestershire. I added 1/2 teaspoon garlic powder and 1/2 teaspoon of onion powder to the roux. I used 10 oz. of macaroni. I didn't add the breadcrumb topping. I covered the dish with foil and baked it at 375° for 30 minutes, then uncovered and baked for 15 minutes more. Nice and creamy and so delicious. But I'll have to leave out the cayenne next time due to picky kid (although I love the kick of the cayenne). How anyone can say this macaroni and cheese is bland is beyond me. Perhaps you used cheap cheese which tends to be oily and doesn't have the best flavor and texture. And BTW, if your dish turns out grainy, you probably didn't take the roux off the burner and SLOWLY (1/4 cup at a time) add cheese to it while mixing gently. Dumping all the cheese at once to simmering roux that is still on the burner will result in a grainy texture.
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50 users found this review helpful

Avocado Ranch Salad Dressing

Reviewed: Nov. 9, 2008
I followed recipe exactly except I used dried buttermilk powder and Miracle Whip instead of mayo. This is a really delicious recipe for vegetable dip. I also added milk to thin it down for salad dressing. Excellent recipe!
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21 users found this review helpful

Banana Cream Supreme

Reviewed: Sep. 4, 2006
Easy, excellent and refreshing summer dessert! Please note that whipped topping comes in 8 oz. or 16 oz. containers - at least in my area. I made the mistake of only buying an 8 oz. container and the topping was too stiff and difficult to spread. I didn't pay close attention to the recipe. Next time I will add TWO 8 oz. containers (or ONE 16 oz) and it should be perfecto! I also think a touch of vanilla would be great. I took it to a Labor Day party and everyone loved it. Thanks for the recipe! The second time around, I made the crust out of vanilla wafers, ground nuts, and confectioners sugar mixture (see the Cocoa Rum Balls recipe on this site). I didn't add the cocoa. It was so delicious and the nuts complemented the bananas perfectly. Try it!
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18 users found this review helpful

Eggnog Cheesecake I

Reviewed: Jan. 18, 2006
I always make a basic cheesecake since my family doesn't like change. I threw caution to the wind and made this recipe for a New Year's Eve party. It was a hit - all the men just loved it! Bacardi Select dark rum makes all the difference. The sauce was the reason - since prior reviews indicated the sauce was runny, I cut the water down to 3/4 cup. The secret is to bring the sauce to a boil and continue boiling for 5 more minutes while stirring constantly. Remove from heat and then add the rum. This is how the glaze for Rum Cake is made so I figured that had to be the way to make it thicker and it worked like a charm. I also added a touch of Watkin's vanilla for more flavor. I will note that the texture on this cake is very dense and somewhat crumbly, not like my usual creamy cheesecake. I will now make this every year for New Year's Eve!
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9 users found this review helpful

Cream Soup Base

Reviewed: Feb. 19, 2012
This is quite thick which is what I wanted for my mini chicken pot pie filling. I made half a recipe which is pretty much equal to one can of cream of "whatever" soup. I kept the ratio of butter to flour equal. I added finely diced celery and onion to the butter. Then I added the flour seasoned with garlic powder and poultry seasoning. After I made the roux, I thinned it out to the consistency I was going for. For those complaining about the thickness, this recipe is exactly what the author intended it to be - a soup base. You can add more milk, seasonings, meat, vegetables or herbs to make it to your liking. It is outstanding!
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7 users found this review helpful

Easy Shake and Bake Chicken

Reviewed: Nov. 13, 2011
This is sooooo good! I use 1/2 butter and 1/2 olive oil. I also add additional spices such as onion/garlic powder, extra paprika, cayenne and some Penzey's Northwoods seasoning. The family devoured it - thank you for posting this recipe!
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7 users found this review helpful

Indian Chicken Curry (Murgh Kari)

Reviewed: Dec. 18, 2010
Really delicious Indian dish. Here are the small changes I made: 1. One pound chicken breast cut into bite size pieces. 2. Added 1 teaspoon powdered ginger (instead of fresh), fenugreek and cardamon to the spice mix. Used only 1/4 tsp. turmeric due to the strong taste. Sauteed all the spices in the oil together (including garam masala) along with 1 TBS. vindaloo paste. 2. Used only 1/2 teaspoon of salt in entire recipe to reduce sodium. 3. Did not add the 1/2 cup of water. 4. Used 1/2 cup yogurt and 1/2 cup half-n-half. 5. Did not use cilantro because I didn't have it. 6. Added 3 TBS of honey to balance the acidity of the tomatoes. 7. Added one cup of frozen peas. 8. Simmered uncovered to make the sauce thicker. Served this fragrant dish with basmati rice, California medley and naan. We enjoyed this so much - thanks for the recipe!
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6 users found this review helpful

Simple Hamburger Stroganoff

Reviewed: Nov. 16, 2010
Delicious! I made 10 oz. of noodles, used 4 oz. light cream cheese, 4 oz. light sour cream, 1 can of soup and used over 1 cup of milk to thin it down because it was pretty thick. Sauteed onions with the hamburger and added frozen peas for extra nutrition. This made plenty and son and hubby ate it up!
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5 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Sep. 11, 2009
Excellent! Since the point of making turkey anything is to cut fat and calories I made some changes. Used ground turkey BREAST, eggs, 2% Kraft cheese crumbles, extra skim milk, sauteed onion, garlic clove and celery, fresh bread crumbs, and a packet of low sodium onion soup mix. Eliminated the salt and used some Mrs. Dash and dry parsley. Covered the roasting pan and baked at 375° until the internal temp reached 165°. It was moist and flavorful with a lower calorie and fat count. Thank you for a great recipe! I noticed some people had problems with spillovers in the oven. I used one of those deep speckled enamel roasting pans with a cover, sprayed it with Pam and it was perfect. Easy clean-up with no oven mess.
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5 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: May 15, 2010
Excellent frosting - not too sweet. Recipe works as written. I added a teaspoon or two of vanilla. I made sure to soften the butter and Jif Natural peanut butter and creamed them together. I didn't measure the half-n-half, just added a bit at a time until I liked the consistency. It spread beautifully. If you like very generous frosting on your 9 x 13 cake, I would scale this recipe to 1-1/2 times (24 servings).
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4 users found this review helpful

Mama's Asian Chicken and Rice by Marilyn

Reviewed: Jan. 9, 2012
This is really simple yet wonderfully delicious. I doubled the sauce ingredients but quadrupled the orange juice (used Passion Orange Guava). Didn't have a fresh orange so I left out the zest. I've made this twice - once with chicken and once with shrimp. Both were super yummy. This recipe would be great with pork as well. Served over steamed basmati rice and asian vegetable medley - it was better than take-out!
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3 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Nov. 8, 2011
This is really simple yet wonderfully delicious. I doubled the sauce ingredients but quadrupled the orange juice (used Passion Orange Guava). Didn't have a fresh orange so I left out the zest. I've made this twice - once with chicken and once with shrimp. Both were super yummy. This recipe would be great with pork as well. Served over steamed basmati rice and asian vegetable medley - it was better than take-out!
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3 users found this review helpful

Iowa Pork Steak

Reviewed: Feb. 20, 2011
This is a wonderful and easy recipe. The only changes I made were: used 8 oz. fresh mushrooms and did not add Worcestershire sauce. I also added a splash of skim milk to the soup/water mixture. Delicious comfort food to warm up the house on a cold winter day!
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3 users found this review helpful

Tuna Noodle Casserole II

Reviewed: Nov. 10, 2010
This was on the dry side even though I added extra milk. I used Amish noodles, only made 10 ounces and didn't use them all since there was too much. Added 2 cups of Colby/Jack and frozen peas. I had French's onions on hand so I topped the casserole with that. Hubby told me not to make it again.
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3 users found this review helpful

Mac and Cheese II

Reviewed: Feb. 20, 2007
I really hate to be critical but this recipe is quite bland as indicated by other reviewers. I even seasoned the sauce and added minced onion. I had to use up processed cheese left over from Super Bowl so I chose to make this recipe. To be fair, processed cheese has a funky, yucky taste by nature so I think that made the dish taste that way. I guess I'm definitely not a fan of those big bricks of fake cheese. However, I will say that I agree that this is a great basic recipe that can be modified with better tasting cheese and much seasoning. My husband said that the dish does need more cheese than the two cups in the recipe and I think I agree.
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3 users found this review helpful

French Bread Rolls to Die For

Reviewed: Feb. 14, 2007
This is a wonderful basic french bread recipe. I've made this twice - the first time the rolls did not rise enough. After some research, I made the following changes: I sifted the flour into the measuring cup. This makes the bread lighter and measures the flour more accurately. I also learned that the optimum temperature for rising is 80-85 degrees. Forget the damp towel and use the plastic wrap sprayed with cooking spray - much easier and no sticking. Instead of rolls I made two loafs and placed them on a greased dark coated jelly roll pan. They came out perfectly golden brown after 16 minutes. Oh, I totally forgot to put the oil in the dough the second time and this bread came out much better! It kneaded into a silky dough and rose beautifully. So you can eliminate or use less oil with no problem. As for the reviewer who said this bread is too dense - of course French bread is dense! If you want lighter bread, then you would want to make Italian bread. And as for the reviews of blandness, I don't get that at all - bread is mild tasting by nature unless you add herbs. I plan to make this bread in many different forms - breadsticks, buns, rolls, etc. Thank you for the lovely recipe!
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3 users found this review helpful

Garlic Lover's Pizza Crust for the Bread Machine

Reviewed: Nov. 8, 2011
I love this recipe! The crust is so light and tasty especially if I use 1 cup bread flour and 1 cup type "00" flour which seems to give it that airy texture. I definitely reduce the water by a few tablespoons or so to prevent the dough from being sticky. If I have the time, I roast the garlic ahead because I don't like the idea of raw garlic otherwise I leave it out. I also add some garlic and onion powder for extra flavor. I've yet to be disappointed making pizza with this recipe.
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2 users found this review helpful

Spinach Brownies

Reviewed: Oct. 31, 2010
Very good recipe. I cut the butter down to 1/4 cup, sauteed the onions along with red pepper and mushrooms. I also added more baby spinach which I sauteed in olive oil and then drained on paper towels. That eliminated the excess moisture. I read one reviewer who said she did not put the salt in. Don't do that since that made it bland (I had to sprinkle garlic salt on top to compensate). I added pepper and Penzey's Arizona Dreaming spice. I used whole milk. Baked it for 35 minutes in a glass dish and it was perfect. After it cooled, I cut it into two-bite pieces for a Halloween party. It was a hit because we have many vegetarians in our circle of friends and family. Next time, I'm going to make it with Swiss and Gruyere - I think it will be fabulous.
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2 users found this review helpful

Blueberry Crumb Bars

Reviewed: Jul. 6, 2010
Excellent bars for a picnic. Not too sweet so if you are a sugar fanatic, you probably won't like it. I used all butter and even cheated by cutting 2 tablespoons out to lower the calories a bit. I also used 2 pints blueberries, 1 tsp. of vanilla, and some fresh lemon juice in the blueberry mixture. For the flour mix, I used 1-1/2 cups all purpose white and 1-1/2 cups white whole wheat for added nutrition. 1/2 cup white sugar and 1/2 cup brown sugar was just right for flavor. These are even better the next day so in the future, I'll make these a day ahead. You could easily add more blueberries to make this extra fruity and delicious.
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2 users found this review helpful

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