prttimecook Recipe Reviews (Pg. 1) - Allrecipes.com (18989184)

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Homemade Flour Tortillas

Reviewed: Feb. 1, 2011
I've been trying to make tortillas since being taught by a Spanish family about 15 years ago - without a recipe. They always turned out like thick roadmaps. THESE DO NOT. What I learned from reading reviews and my Spanish family lessons: First of all, only use this recipe then...1. Shortening works as a great substitute, lard is best 2. Use your mixer with a dough hook if you have one. 3. Should be smooth as a baby's hiney when done kneading, no stretch/tear marks when you form a ball with the whole recipe. (Seriously. Pat the ball like you're giving a love pat. Should be the same.) 4. Do let the 24 balls rest under a damp cloth if you can. (10-20 min) They will not stretch back and become thick 5. Use light dusting of flour on your board and pin 6. VERY IMPORTANT: pick up and turn 90 degrees every time you roll to get a round tortilla! 6. Use a dry, extremely hot cast iron skillet. 7. Roll to dime width for large thin wraps, quarter for thin tortillas 8. Once cooked, stack wrapped in a damp towel or the 1st side cooked will stay crunchy. 9. Refrigerate leftovers or they will mold in a couple of days. 10. I like to make ahead and re-heat in foil in the oven @ 350@. HOPE THAT HELPS! Thank you LaDonna for the perfect ratio of ingredients that should be so simple but it's not and only the Grandma's know!
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166 users found this review helpful

Artichoke Stuffed Mushrooms

Reviewed: Sep. 12, 2010
Wow! Very easy, fast, and impressive. Thanks Anita! Tried these last night using DH as my tester and we loved them. They are quite rich (as artichoke dip tends to be for me) so we would make this along with a crudette tray. You know; eat a mushroom, feel better by having a carrot, go back to eat more mushrooms! I even dipped a carrot in the stuffing and then popped all the rest in my mouth. Mmmmmmmcrunchmmmcrunch...
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7 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: May 25, 2009
FAST. EASY. INEXPENSIVE. DELICIOUS. No slicing, dicing, straining, etc. Had everything on hand. BETTER THAN STORE BOUGHT taste. Thanks so much for sharing! (I left out the smoke for family tastebuds and still won't buy another bottle again)
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7 users found this review helpful

Neat Sloppy Joes

Reviewed: Jan. 16, 2009
Used 1/2 ground turkey and FINELY minced the celery. Followed recipe exactly. Didn't knock my socks off but the taste was better than "Sloppy Joes II". I really liked using the tomato soup. Will cut sugar in 1/2 if not more, otherwise a keeper recipe. EASY
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4 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Dec. 28, 2008
This is the exact recipe from my crock pot recipe book. Since I only give it 4 stars I was looking for the next best thing. It's made it through two marriages...I guess don't mess with it. Sometimes I add corn and green beans or mess with the thickness. Otherwise, take the credit and run! :)
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3 users found this review helpful

Never Enough Green Bean Casserole

Reviewed: Nov. 28, 2008
It sounded great but I wish I hadn't added the cheese. I double checked my French's traditional recipe and this one, then re-checked the size of the cans of beans. All were the same amounts so I'm not sure what caused this casserole to be so darned soupy. I couldn't find the beans in all the mess! Our plates were left with a pile of the soup mixture as everybody had to pick through it to find the beans. Way to soupy. Could have used at least another can of beans. I won't make this again!
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1 user found this review helpful

Pecan Pie V

Reviewed: Nov. 28, 2008
First, it din't fill my 9" pie crust so the edges shrank and it looked AWFUL. Second, it looked like a chocolate pie on the top - strange chalky texture too. Third, it tasted like melted brown sugar. No thanks. Glad it wasn't baked for guests!
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1 user found this review helpful

Mom's Ginger Snaps

Reviewed: Nov. 25, 2008
Will use more flour next time but they came out tasting great. Really flat due to altitude/need of flour. Will make again! TIP: Rolled ball in sugar, reshaped in hands, then dipped top back in sugar. Perfect cracking. Reshaping helped stick the sugar to the dough.
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1 user found this review helpful

Sloppy Joes II

Reviewed: Nov. 11, 2008
The first time I tried this it was bland and WAY too sweet but had something that made me want to try again. 2nd time I cut the sugar and ketchup in 1/2 and used tomato sauce in place of the ketchup. Also added cayenne. Still too sweet and too bland. I'll try another recipe next time. Maybe it needs more onion? Dunno.
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3 users found this review helpful

Crescent Mummy Dogs

Reviewed: Nov. 1, 2008
Cute! Used bun length hotdogs. For my taste, I should have used more dough (because of the size) but the kids prefer less bread so it was perfect for them. Cooked 80%, then popped back in with oven fries to reheat. Perfect. Omitted cheese but used some cheesedogs for variety. Found that if you stretch the dough and let it twist as you wrap, it turns out more bandage-like when it cooks. Leave a few ends sticking out to make it look raggedy - they brown up really cute this way. 20 dogs fed 6 10-12year olds and 2 adults with 3 for lunch the next day. (They would have been gone but they had to get out the door to trick-or-treat ASAP!) Reheats perfectly in oven, not micro. Oh! And I actually called Pilsbury. They say not to leave dough out unbaked (in fridge) more than 2 hours or it may not rise. Whew. I'm done now!
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48 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Oct. 29, 2008
Best tip from others: make a large batch of the herbs and use just less than 2 tsp per batch. (I used garlic powder in place of fresh) Too much honey though, so I cut that in 1/2. I used to eyeball all of these ingredients - now I have it all ready for me to just throw together. Thanks!
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2 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Oct. 29, 2008
I've tweaked a recipe that I use every time I make pizza and to my surprise, it is EXACTLY like this one - well except I use white sugar. But for some reason by following this recipe exactly, it was the best dough I've made yet! YEA! Don't change a thing. Turns out picture perfect. However, too much dough for me so I'll divide it in 1/2 next time.
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2 users found this review helpful

Baked Zucchini Chips

Reviewed: Sep. 26, 2008
These were really good! Advice used from other reviews: add garlic,more cheese, and italian seasonings to the bread crumbs and spray when turned over. I then sprinkled about 1 1/2 Tbsp more cheese over all of the chips before putting them in the oven. MY 10 YR OLD PICKY STEP SON ATE SOME!!! They did get a little soggy as they cooled, so eat them like french fries - before the rest of your plate of food.:)1/16/09 update: Used 2- 1.5" by 7" zucchinis, sliced on mandoline using 5mm setting, let set in refrigerator 30-40 min and cooked about 20 min total. (this made 1 large cookie sheet full)WONDERFUL and the breading/topping stuck very well. Bumped up to 5 stars! The kids (ages 10/12) polished them off BEFORE the tator tots I made as my back up plan!!!
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3 users found this review helpful

My Country Style Steak

Reviewed: Sep. 24, 2008
Wow! I think I've bought cubed steak once as I've been afraid of the quality. Seemed like something from the school cafateria "mystery meat" counter. My husband was looking for more after we finished. My daughter ate it in 10 seconds flat. PERFECT with mashed potatoes and a veggie. Economical, easy and it looked like I put a lot of work into a decent looking/tasting dinner. Huh! Who knew? I'm going back to the store for their sale on cubed steak to stock up. Oh, and don't even think of changing a thing in the recipe!
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5 users found this review helpful

Easy German Bierocks (Runza)

Reviewed: Sep. 21, 2008
I used 2 balls of dough per Runza to make an adult sized sandwich but I rolled them out way too thin(read a review to do so - don't). I almost doubled the s&p, added garlic powder and worch. sauce and about 7C cabbage. Drained the fat from the meat before adding the cabbage, and again after it wilted and released water. Filling turned out GREAT. Not greasy, and didn't make the dough mushy. Will use the recipe again with additions, but I think it needs the sweeter home made dough. These will still go fast! Update: I froze these UNBAKED. Heat oven to 350 while letting Runza sit on counter/baking pan. Bake for 30 min when oven is at temp. Do not thaw more than that. Perfect!
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40 users found this review helpful

Cucumber Sunomono

Reviewed: Aug. 21, 2008
Unless I used the wrong measuring spoon, this was too salty. BUT it was just what I was looking for. Used a collossally huge cucumber from the farmer's market so I doubled the recipe. This morning they are swimming so I didn't need to. Used powdered ginger. Tastes good but turned everything a funny light brown. Due to the freshness of the cucumber, it's still pretty crunchy the next day. Next time: 1/2 the salt, fresh ginger, freshest cucember possible. Definately a keeper!
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4 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Aug. 20, 2008
My first pie crust! Perfect! Great tips from others: use butter, food processor, roll between parchment paper, chill before use, be quick so everything stays cold, and don't overwork to leave butter bits. Why have I been buying pie crusts all these years? This is WAY better, cheaper, and fast. Huh! Thanks!
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7 users found this review helpful

Ultimate High Altitude Chocolate Chip Cookies

Reviewed: Jul. 28, 2008
Yay! It worked! I've used Toll House's high altitude recipe and it was just as flat as the orig. recipe. I've tried others that tasted cakey. This is it! Followed directions exactly but switched to Toll house at the end and added 1C. walnuts and the whole bag (2 cups) of chips. PERFECT. Consistantly baked @ 11min using a small ice cream scoop (1+TBSP maybe?) to spoon on cookie sheet. Whoohoo!!!
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59 users found this review helpful

Megan's Granola

Reviewed: Jul. 15, 2008
Pretty good! As others suggested, I cut the oil in 1/2 and used 1/2c applesauce to decrease the oil as well as omit the brown sugar. Ran out of honey so I just used maple syrup in it's place. This actually took more like 30-40 min to cook. Very filling and just the right sweetness. Oh, I did increase the vanilla and cinnamon to 1 TBSP as I saw the review stating the recipe was posted incorrectly. Not too sweet, and makes A WHOLE LOT!
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4 users found this review helpful

Garlic Croutons

Reviewed: Jul. 4, 2008
I used about 2 1/2 cups crusty chewy sour dough bread, replaced 1Tbsp of the butter with olive oil for the taste and added 1/4 cup parmasean then parsley flakes for color. Could have cut back on the butter by 1/4th at least (maybe due to the harder bread texture) and they need more flavor. More cheese? More garlic? Probably more italian herbs. All in all, I can't stop munching on them as they cooked perfectly and smell FABULOUS!!! EASY and a keeper. Never a bought crouton again as I'd be embarassed for how easy and much better these are.
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4 users found this review helpful

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