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Creamy Zucchini with Linguine

Reviewed: Aug. 2, 2007
To all the reviewers who did not use all the olive oil recipe calls for: try it again following the recipe! I thought the amt was crazy too and ended up not liking the dish until I tried it again using MORE olive oil. Try me. You'll see!
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44 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Apr. 16, 2011
Impressive and indulgent - the flavor of this cheesecake is to die for! I doubled cookie crumb + 1T sugar + 1/4 cup butter based on reviews, but will try just 1 c for thinner, more subtle chocolate taste. It's the cheesecake that should shine! 1 pkg of Ghiradelli white chocolate chips = 2 cups. Simmer, don't boil, water under double broiler - smoother consistency in chips. I have a dark springform pan and user instructions suggest decreasing temp by 25 (dark pans cook faster). Bad idea... this baby baked for 1 hr 15 min. PLUS. Over cooked. Will master baking to perfection and it'll be a show stopper!
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6 users found this review helpful

Chocolate-Zucchini Cupcakes

Reviewed: Feb. 12, 2011
These are chocolatel-y good! Doubled chocolate like everyone else (any less and chocolate flavor would be weak) and used 3/4c applesauce + 1/4c oil. Shockingly delicious! Will frost with Rich Chocolate Frosting from this site. Perfect birthday cupcake! The flecks of zucchini will totally go unnoticed!
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6 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Jul. 13, 2008
Oh. My. Gosh. This was sooo good. I'm only sorry I didn't discover corned beef and how easy it is to cook sooner! Halved the recipe minus the peppercorns; came out tender and delicious. I'm going to sneak another bite right now!
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5 users found this review helpful

Challah I

Reviewed: Apr. 2, 2011
I'm not a baker, but this recipe made me look like a pro. I unashamedly admit that I nearly ate the whole loaf. I was initially worried that the flour started clumping when adding to liquid, but it was fine. I used my Kitchen Aid, but put it away prematurely - after initial rise, will knead one by hand and one with Kitchen Aid next time. I baked my first loaf for 28 min and it was almost burnt; the second for just under 20 min. The second loaf TRUMPED the first. DO NOT BAKE FOR RECOMMENDED TIME!!
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4 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: Feb. 12, 2011
We have had this for dinner weekly and sometimes twice a week since discovering the recipe... served to guests too! The flavors just work together. It's that simple. And it's perfect especially for busy weeknights. Serve Chipotle style with cilantro-lime rice, black beans, queso dip, guac, etc. to fancy it up a bit. Really good!!
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3 users found this review helpful

Whole Wheat Banana Nut Bread

Reviewed: Aug. 30, 2009
This is a 4 star recipe, but definately has 5 star potential. And whoa - this is h-e-a-l-t-h-y! And I'm no stranger to flax, WW flour, applesauce for oil, etc.! I subsituted 1T flaxseed + 3T water (rest in separate bowl for 5 min.) for 1 of the eggs and the applesauce for oil; *will add* cinnamon and 1/4-1/2 c plain yogurt to lighten the heaviness of the bread.
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3 users found this review helpful

Chicken Piccata with Artichoke Hearts

Reviewed: Dec. 28, 2013
I loved this dish! I eliminated the liquids from both the artichokes and capers and omitted the wine because I didn't have any. Super impressive and crazy good. Note: focus on getting the chicken brown and not limiting yourself to two minutes. Mine took longer.
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2 users found this review helpful

Juicy Turkey Burgers

Reviewed: Jul. 15, 2010
Exceptional! Moist, juicy (no more dry turkey burgers!) and SO flavorful. Another reviewer called these 'mild'; sage is not what I consider mild so unless you love sage, suggest to decrease to 1 t. Sub'd breadcrumbs for cooked quinoa and added a handful of fesh baby spinach (shredded) b/c I had it on hand to use. Divine on a sesame bun!
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2 users found this review helpful

Avocado Tzatziki

Reviewed: Jan. 20, 2009
I do not care for traditional Tzatsiki made with yogurt. We frequent a small Greek spot here in Omaha and I love their Tzatziki so I figured it was sour cream and NOT yogurt... and now I can make it myself with this recipe! It's insanely delicious!! Mmmmmmmm!
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2 users found this review helpful

Pecan Pie V

Reviewed: Nov. 27, 2008
I'm about to skew the ratings, but I don't think you'll mind - here's why! I wanted to taste the difference b/t a pecan pie, bite for bite, made with and without corn syrup. So, I made two and this recipe hardly compared in taste and color. While it might have passed for pecan pie on its own, I agree with the oter reviewers who say this isn't 'traditional' in taste. It has a thicker, more flour-y taste/consistency and desparately needs more [toasted]pecans. The winning recipe was from Baking Illustrated and was complete with 2 cups of TOASTED and CHOPPED pecans.
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2 users found this review helpful

Garlic Sauteed Artichokes

Reviewed: May 15, 2008
Can someone tell me how to avoid burning the garlic while sauteing the artichokes? I gave this a try, but ended up with a mess. Suggestions, please!!
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2 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Dec. 31, 2006
These are sooo good! Used WW flour and substituted 2 c milk, warmed + 3 T lemon juice for buttermilk. Divine!
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2 users found this review helpful

Lighter Chicken Fettuccine Alfredo

Reviewed: May 5, 2013
I have tried my share of "lighter" alfredos and this one definitely takes the cake! I had my reservations about chicken broth, no butter, and egg yolks (?!) but gave it a try anyway. I'm so glad I did. I used half and half instead of heavy cream because it's what I had on hand (and it makes me feel slightly less guilty in the fat content dept.) My only complaint is that it is thin, although half and half probably contributed to this. Even still it was absolutely delicious and will make again and again!
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1 user found this review helpful

Potato and Cauliflower Casserole

Reviewed: Sep. 30, 2009
I wanted to make a "au gratin" verus casserole so I thinly sliced my potatoes and boiled them with the cauliflower for 5 minutes. I used half and half+milk, but ended up needing 1/2 c more milk b/c the cheese makes it *too thick*. Recommend: 2 T butter/flour, milk and not cream, sprinkle 1/2 of the cheese over potatoes/cauliflower and then pour white sauce over all. Top with remaining cheese, bread crumbs, and drizzle olive oil over all.
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1 user found this review helpful

Risotto with Sun-Dried Tomatoes and Mozzarella

Reviewed: Jul. 12, 2009
I ran out of liquids at 5 cups and because I prefer my risotto especially creamy, I'll be better prepared to have at least 6 cups if not more on hand. I suggest dicing tomatoes so you get some with every bite! Halved mozzarella. A nice, rich dish to accompany fish or chicken.
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1 user found this review helpful

Smothered Mexican Lasagna

Reviewed: Jan. 20, 2009
I wanted to love this b/c it was so easy and ingredients are easily found... and I did! I used 1 lb. ground beef, 1/2 cup water, and 2 t chili powder + 1/2 t cumin (sub for taco seasoning); also added 2t chili pwd + 1/2 t cumin to 1 small can of refried beans. A layer that I don't think is optional. I'm not sure if the ricotta and egg add anything so I might try ommitting it and replace it with cheese. Update: leftovers resulted in soggy tortillas. I'm going to blame the ricotta. Will definately opt for layer of cheese instead of ricotta & egg.
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1 user found this review helpful

Pasta e Fagioli a la Chez Ivano

Reviewed: Oct. 22, 2008
I just had Pasa e Fagioli at the Olive Garden and HAD to duplicate it at home. I halved this recipe, but used even less hamburger (1/2 lb.). Added one or two carrots, chopped and sauteed with onion. I didn't simmer it for an hour nor did I bother with the simmer time in between hamburger/beans/pasta. Just threw it all in there and it was delicious!
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1 user found this review helpful

Spinach and Orzo Salad

Reviewed: May 9, 2008
My husband l-o-v-e-d this recipe ("dinner from heaven"); there's just something addicting about it! I loved it for its change of pace vs. the ordinary side dish fare. I only used a 1/2 pkg of spinach, which was plenty and subbed pine nuts for walnuts and parm for feta. Delish!
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1 user found this review helpful

Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: May 10, 2007
Wow! This was H-O-T! I used ONE TEASPOON for 3/4 lb of Tilapia and it was fiery enough. My lime disappeared so I can't truly review the salsa; however, I added cream cheese to the corn mixture and it was the perfect complement to the fiery fish (omit red onion if adding softened cream cheese). I will definately make fish again - it was insanely delicious wrapped up in a warm whole wheat tortilla.
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1 user found this review helpful

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