Taylor Recipe Reviews (Pg. 1) - Allrecipes.com (19222740)

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Best Chocolate Chip Cookies

Reviewed: Jul. 8, 2012
Excellent recipe but as I do not like nuts, put in more chocolate chips. One can never have enough chocolate.
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93 users found this review helpful

Bread and Celery Stuffing

Reviewed: Mar. 9, 2014
This is exactly how my Mum and Granny use to make their stuffing. I could always do without turkey, potatoes, etc at Christmas but give me a plate of stuffing and I am very happy. As I now live in the tropics, celery is not always available ( imported ) so when I am able to buy it, I chop and freeze. If I do not have enough celery, I substitute a local veg, christophene, which does the trick. This is a wonderful recipe and I would not change a thing. Thank you Carlota for bringing back memories and saving me money now that I no longer buy Stove Top stuffing ( that too is imported and VERY VERY expensive.
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1 user found this review helpful

Original Irish Cream

Reviewed: Dec. 14, 2013
I have been making this for years and years and always get rave reviews. I do not add the coffee (personal preference)and heavy cream is not always available where I live so I have always used evaporated milk. The one thing I do not do is put the whiskey in the blender with the other ingredients. There is an old saying "do not bruise the booze". I add it at the end and stir by hand. You cannot go wrong with this recipe.
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5 users found this review helpful

Best Spanish Rice

Reviewed: Dec. 10, 2013
Since finding this gem of a recipe, I have made it numerous times and never tire of it. As I don't care for spicy foods, I use mild salsa when making for myself. If friends are coming over and they like spicy, I use hot salsa for them and make another batch for myself with mild. To make a very quick meal, I slice Oscar Meyer turkey sausage, which is fully cooked, and add to the rice. Add a salad and crusty bread and voila, dinner in a jiffy. You cannot go wrong with this recipe.
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1 user found this review helpful

Cranberry Orange Bread

Reviewed: Dec. 10, 2013
I love anything with cranberries so was most anxious to try this recipe. It did not disappoint. I changed only one thing -- I do not like nuts in any of my foods so opted for chopped mandarins. My mandarin tree is touching the ground from the weight of all the fruit so am looking for recipes to use them in. I used to juice and freeze them but found the juice was bitter once defrosted. This recipe is a definite keeper. Thank you, thank you.
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2 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Oct. 29, 2013
I have been using this recipe for years and everyone loves it. The only thing I change is using carrots instead of celery as I seldom have celery in the house. I also add more ham and I add grated cheese to the flour milk mixture. This recipe also freezes very well so I put it in portion size containers and remove from freezer when I want my comfort food. You cannot go wrong with this recipe.
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4 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Sep. 23, 2012
Excellent recipe. Following advice of others, I reduced salt by half and added some vanilla. The first batch was made without added ingredients and they were marvelous. Second batch, I added some blueberries and gently warmed some lemon curd to spread over top. Also made a mango sauce to top plain pancakes with. This recipe is a stand alone wonder but love the fact that it can be dressed up. To the reviewer who said she did not have a sifter -- just use an everyday sieve ( that one uses for straining water from cooked veggies, etc), hold sieve over large bowl and with a spoon, stir flour until none remains in sieve. Repeat process. Enjoy.
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0 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: Sep. 6, 2012
Excellent taste and easy prep. I followed recipe as written but had to add an additional 30 mins roasting time ( gas oven).
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2 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: Aug. 19, 2012
I have been making this recipe since Campbell's Soup put out their original cookbook back in the 60's. I omit the cheese and I place a layer of potatoes, then onions, then ham and keep repeating layers. Then cover with soup mixture. As I do not have a slow cooker, I put it in A 2 QUART CASSEROLE DISH, COVER AND BAKE AT 375 FOR 1 HOUR.I THEN REMOVE COVER FOR THE REMAINING 1/2 HOUR. Any leftovers are really good fried the next day.
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2 users found this review helpful

Bacon Popcorn

Reviewed: Aug. 16, 2012
Must agree with CATHY, May 2012. My mother and grandmother always kept a jar on the stove to which bacon fat was added. It was used for everything -- greasing potatoes before roasting, mini yorkshires, fried bread and of course our popcorn. It was a real treat to have our bacon popcorn while watching Have Gun....., 77 Sunset Strip, etc. Our big treat to go with the popcorn was a tall glass of 1/2 orange juice and 1/2 gingerale. And this popcorn and my gingerale/oj is what I shall enjoy this evening while watching tv.
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12 users found this review helpful

Cinnamon Syrup

Reviewed: Jul. 14, 2012
Excellent recipe. I followed other suggestions and used cornflour rather than AP flour. Also, I am lucky enough to have several cinnamon trees in my yard so scraped some bark and placed a 2 inch piece in pot while syrup was cooking. Also added extra ground cinnamonand large dab of butter. This is a keeper!!! Thank you
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1 user found this review helpful

Lemon Bread

Reviewed: Jun. 17, 2012
Have used this same recipe for nearly 30 years and it always gets rave reviews. One reviewer stated that recipe did not say when to add lemon juice so she added while creaming eggs/shortening. The recipe does NOT call for juice in the bread but used as part of the glaze. I poke holes in top of bread after baking and then spoon juice/sugar over top of loaf. Glaze soaks right into cake giving a nicy lemon flavour. If you prefer a tarter bread, add a small amount of juice or lemon extract to batter.
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4 users found this review helpful

Cherry Dream Cake

Reviewed: Sep. 12, 2011
The first time I made this I followed directions exactly. Cake was excellent and everyone loved it. The next time I used juice from jar of marachino cherries ( 3/4 cup) and made up difference with water. WOW. BTW, I always save juice froom jar of marachino cherries to colour frosting, etc
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2 users found this review helpful

Sausage Balls

Reviewed: Dec. 20, 2013
I have been making this same recipe for nearly 40 years and I have always used Johnsonville Italian Sausage. I do not get grease dripping from them and they are always moist. Not sure why people are commenting on pre-cooking sausage and not pre-cooking. No where in the recipe does it say to pre-cook. The foot note to recipe says that PRE-COOKED SAUSAGE BALLS may be frozen. I make two batches of these at the same time and freeze leftovers for later use.
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1 user found this review helpful

Orange Soy Pork Loin

Reviewed: Jul. 22, 2012
I have been making this same recipe for years except I use pork tenderloin and no onion. I marinate the tenderloins for approx 6 to 8 hours, remove from marinade and place tenderloins in baking pan, covered with foil. Let it come to room temp and then bake for about 20 to 25 mins. I heat the reserved marinade to use as gravy.
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40 users found this review helpful

Easy Blueberry-Lemon Parfait

Reviewed: Jul. 8, 2012
This was delicious. I love gingersnap cookies and anything that is blueberry. When I read the recipe I felt I could not afford the ingredients but decided to splurge. I live on a tropical island and everything is imported, so prices are astronomical. When trying a new recipe, I must give it a lot of consideration before spending money on something I may not enjoy. I knew by reading the ingredients and the comments that I would enjoy. It did not disappoint. BTW, these 3 very simple ingredients cost me the equivalent of $24.00US but what the heck, will fore-go some other little luxury food item this month.
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0 users found this review helpful

Italian Baked Cannelloni

Reviewed: Apr. 12, 2012
4 stars because the taste is good but recipe is labour intensive.
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1 user found this review helpful

Stuffed Shells I

Reviewed: May 12, 2014
Have been making this for years except I do not pre-cook my shells. It is too hard to stuff those little puppies. I stuff the shells, pour a layer of sauce in the bottom of my baking pan, place shells in pan, pour more sauce over, cover with foil and bake as directed. My shells always come out tender.
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4 users found this review helpful

Zippy Shepherd's Pie

Reviewed: Mar. 19, 2014
Just OK but too many ingredients. Also, a true shepherd's pie is made with lamb, a cottage pie is g/beef.
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0 users found this review helpful

Baked Apricot Chicken

Reviewed: Jul. 25, 2012
Had been looking forward to trying this recipe for sometime and today was the day. SO disappointed. I followed directions exactly but used Catalina dressing as others suggested. No flavour and the sauce was way too runny. It would not stick to chicken. I ended up pouring sauce into small pot and adding 2 T of cornflour to thicken. Even with this addition the sauce was runny. Would not make this again.
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