TracyGiirl Recipe Reviews (Pg. 1) - Allrecipes.com (19770608)

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Mexican Wedding Cakes II

Reviewed: Jan. 2, 2012
These are so easy to prepare and came out awesome! I used half vanilla and half almond extract, toasted pecans and I also added a 1/4 tsp of salt because my butter was unsalted. I handled the dough very gently and it made a few dozen nickel sized balls. Cooked for about 11 min and let them sit to cool for about two min. Then dusted them with powdered sugar. Gave them a second dusting when they were cooled. Took these to a new years eve party and got raves! People were telling me I should sell them! Thanks Julie for the great recipe!
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Basic Flaky Pie Crust

Reviewed: Jan. 2, 2012
I love this crust! I am not an expert baker but this recipe makes me look like I am! I have used it for fruit pies, pot pies (chicken and turkey). I tripled the recipe and got enough for three full pies. I basically took the butter right out the fridge, cut it into tablespoon portions, put the flour and salt in my food processor 1st and pulsed a few times to combine. Then I dropped in the chunks of butter and pulsed until I got a coarse crumb. Drizzled in the water by the tablespoon and VOILA! Dumped out the mixture on to a cutting board and gently formed a ball and chilled for 1/2 hour. Other reviews I read here said they didn't chill so I tried it with the next batch. Worked beautifully! I put the dough between two sheets of cling wrap and rolled out in record time! Thanks so much for this great recipe, Stephanie!`
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Fabulous French Loaves

Reviewed: Jan. 2, 2012
These loaves are so versatile. I made them as directed the first time but decided to get creative with my next batch. Followed the recipe again except to brush olive oil, dried basil, minced garlic and a dusting of parmigiano reggiano before rolling up and the final rise. The other loaf I spread margarine on the dough and sprinkled brown sugar, cinnamon and nutmeg before rolling up for final rise. Both came out awesome!! The final time I did the cinnamon and sugar loaf but this time cut them into discs and let them proof before baking. Melted butter, brown sugar cinnamon and a dash of salt and poured over the finished rolls. My family ate them all immediately and demanded more! Thanks Liz!
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Sweetened Whipped Cream

Reviewed: Jan. 2, 2012
This whipped up very easily and nicely. Used it for a strawberry shortcake I was making and it spread and looked beautiful.
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Simple Whole Roasted Chicken

Reviewed: Feb. 23, 2012
This was a very easy to follow recipe. I didn't have the 24hrs to wait for the seasonings to meld into the bird but I did leave it to marinate about 3 hours and the flavor was very good. The house smelled wonderful as it was cooking! My dogs were going crazy and were literally underfoot whenever I went to the oven to change the temps and baste. It was only 3 of us but everyone ate until they felt like they were going to burst! I doubled the spices and stuffed an onion into the cavity as suggested in many of the reviews put red potatoes and a cup of chicken broth in with the pan drippings when I brought the temp down to 425. Also made sweet dinner rolls from this site to go with it. My family was so anxious to eat that I didn't even have the chance to make a veggie as well. The spices at first seem odd for roasting a chicken, but try it. You won't be disappointed!
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Hot Spinach Dip

Reviewed: Feb. 23, 2012
This is a simple and easy version of spinach dip to prepare. I use it in the restaurant where I work as an appetizer paired with flour tortillas that are cut up and deep fried. I usually triple the recipe because it keeps well in the fridge and basically just has to be heated through when you want to serve it.
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Dad's Leftover Turkey Pot Pie

Reviewed: Feb. 23, 2012
Although I am not usually a pot pie person, this was surprisingly tasty. I followed the basics of the recipe but played around with the veggies since I didn't have the exact ones in the recipe on hand. I used green beans, diced potato, and sliced carrot in mine. I used the recipe for basic flaky pie crust also from this site and it turned out wonderfully. I have made this pie at least four times now.
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Pork Roast With The World's Best Pork Loin Rub

Reviewed: Feb. 23, 2012
This is my go-to spice rub!! Not only is it good on pork loin, it has become a staple in my house for chicken wings! I have also used it along with some chili powder on a version of blackened catfish that I make. If you are comfortable with spicy food then leave the recipe as is. If you prefer less use less of any or all the different forms of heat in this mixture starting from the finest ground (cayenne) to the coarsest (coarse black pepper).
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Sweet Dinner Rolls

Reviewed: Feb. 23, 2012
I was reluctant to begin rolls so late in the day, but these mixed up and rose with ease. I followed another reviewer's method because I don't have a bread machine and also did not have the time or energy to make them into crescents. I just divided them up in to 16 equal balls before the last rise and baked them. They came out fluffy on the inside and a beautiful color on the outside (I sprayed them with a water bottle halfway through baking). The only thing I would do differently next time is probably make 32 balls instead of 16 because these were pretty large when they were finished baking. Tasted great though. Thanks for this recipe. I will be making this again.
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Cheesy Italian Bread

Reviewed: Mar. 29, 2012
Very easy to make! I didn't have Romano cheese so I substituted Parmesan instead. I also only had bread flour on hand so i used that instead. Based on other reviews, I also added italian seasoning and added a 1/4 cup more cheese. Also instead of two loaves, I made one loaf and about a dozen mini bread sticks. Everything turned out yummy and only half of the loaf was left. All the breadsticks were gone! Thanks for the easy to work with recipe! :)
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Caramelized Chicken Wings

Reviewed: Mar. 29, 2012
These were soooo yummy! You would never have guessed they were made in a skillet instead of baked! Even my niece who doesn't eat wings ate like six of these! Needless to say, there were no leftovers!
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Double Crust Stuffed Pizza

Reviewed: Aug. 23, 2012
All I can say is YUM!!! Followed the directions as far as putting everything together but also brushed both crusts with a small amount of olive oil and sprinkled with sesame seeds. Also used my own meat sauce made the day before instead of the one here. We were stuffed (no pun intended)!
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Hot Tamale Pie

Reviewed: Aug. 24, 2012
I loved the concept of this recipe. I didn't have some of the ingredients on hand so I had to improvise a bit. With the ground beef I sautéed onions, garlic, red & green peppers. I didn't have poblano peppers so I used about five or six squirts of sriracha hot chili sauce and a few dashes of cayenne pepper (we like it spicy). I had about a half of a tomato so I diced that up in it too. I didn't have salsa so I used about 1/2 cup of honey barbeque sauce to give a little moisture. I used mozzarella, shaved Parmesan, and mild cheddar because that is what I had. I assembled it as directed and drained off most of the fat rendered from the beef. I left some because I knew it would soak into the cornbread mixture. OMG this came out awesome! I had no leftovers! I'm gonna have to make it again because everyone was mad when it was done! Thanks Chef John for this fabulously easy and tasty recipe!
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Asparagus-Stuffed Chicken Breasts

Reviewed: Aug. 24, 2012
I baked these in the oven but assembled as directed. My family enjoyed it.
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Easy Taco Rolls

Reviewed: Aug. 25, 2012
I loved these! I added my own little touches and added black beans as well to the mixture. So yummy! This is has been added to my rotation of meals.
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To Die For Blueberry Muffins

Reviewed: Jan. 27, 2013
I have made this recipe three times now and they have all turned out beautifully except for the first time. But then I halved the recipe because I only wanted to make 4 muffins the first time. I don't get the negative comments --especially the ones that didn't follow the recipe. The first time I made these my muffins did sink from the streusel and I figured out it was because I had over mixed the batter. Also I used muffin liners and just sprayed the outside lip of the muffin pan. I mean come on if you are working with a butter and sugar streusel and you are going to fill the muffin cups to the top, you have to take certain precautions-- of course it's going to stick if it overflows-- it's sugar! Anyhow the only change I made in the recipe was to use brown sugar in the streusel instead of white (preference). I also checked them after 16 min because of the high temp. Ended up taking them out at 19 min. But then I was also using a convection oven. You have to check your baking time because every oven is different. I will be using strawberries the next time I make these.
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Creamy Macaroni and Cheese

Reviewed: Feb. 6, 2013
I scaled down this recipe to make for 2 children (age 2&4). I was skeptical about making Mac & cheese from scratch because these kids only like velveta shells and cheese! I used small shells and I also didn't have the exact cheeses so I used pecorino Romano, sharp white cheddar and 1 little stick of mozzarella string cheese. I only used a tiny drop of mustard (about 1/16 of a teaspoon ) and followed the prep directions. This still came out to about 4 kid sized portions. The pickiest (the 4 year old) said to me when she tasted it "you make good Mac and cheese" that is the best I could have heard! She said it tasted cheesy like her favorite popcorn (Smartfood)! I will be hanging on to this recipe for sure! Thanks so much for this easy and quick recipe!
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