tash Recipe Reviews (Pg. 1) - Allrecipes.com (10386364)

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Vanilla Half-Moons

Reviewed: May 16, 2014
These cookies are fantastic. I only made one change to sub coconut oil for the butter since my daughter is allergic to dairy. I did have two problems, one was the same as another reviewer in that the quantity stated is way off. I used a tablespoon measure to make sure they were all the same size. I only got 30 cookies total. The other that was when bending them they kept breaking on me and just didn't want to shape very well to they were hard to form. But the taste is great. I do think in the future I will sift on the powdered sugar instead of trying to roll the cookies in it. It should be easier and prettier.
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Fasolatha

Reviewed: May 4, 2014
Wow. I tripled it. Used red kidney because I don't have white. And flipped the fresh/dried (fresh thyme and oregano and dried parsley). Omitted tomato paste (didn't really need it). I also added some bouillon on the advice of the other reviews (this was the main change). And wow this is really good. Even my daughter who normally hates soup liked it and asked me to make it again.
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Sesame Noodles

Reviewed: Feb. 7, 2014
This was a bit oily, but soo good. Next time I will use only the sesame oil.
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Broth Pesto with Pasta, Peas, and Chicken

Reviewed: Sep. 30, 2013
I didn't have green onions, so I subbed sweet. Didn't have shells so I subbed linguini. Can't have dairy, so I subbed oil for butter, and I made a homemade pesto with just basil and parsley with a bit of water in my blender. To make it go faster and use fewer pans I browned the onions and Quorn and then added broth, pesto, peas, and pasta. Then covered until pasta was soft, uncovered until water was pretty much gone. It was really good. My 7yo was just 'eh' about the Quorn, but she ate one serving anyway, and then got more peas and pasta, my 4yo loved all of it (and he is the picky one), my 11 month old only dropped some pasta on the ground, but ate all the peas and Quorn. I think the would be really good with the parmesan. Will defiantly add this to our meal rotation.
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easy roasted carrots with thyme

Reviewed: Sep. 4, 2013
eh, they were easy, and ok. But they were the only thing from the BBQ that didn't get finished off pretty quick.
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No Fail Chocolate Fudge

Reviewed: Aug. 5, 2013
Super easy. I made this with my 7 year old to go in the Fudge Puddles recipe on this site. It was the first time I made fudge and my daughter didn't want to stir and stopped a couple times and it still turned out great. We did use real cream instead of skim milk though. We also weighed the sugar, 187.5 grams.
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Fudge Puddles

Reviewed: Aug. 5, 2013
I made these with my 7 year old for a M&M cookie contest. I don't have a mini muffin pan so we made 24 cookies in a regular muffin pan (with some batter left over, maybe enough for 1 or 2 cookies.) After they were cool my daughter put a peanut butter M&M in each well before we added the fudge. We did not use the fudge from this recipe, instead we went with the No Fail Chocolate Fudge from this site. It made enough for these cookies and some left over for 8 pieces of fudge. Before the fudge got hard my daughter put mini M&Ms on top. She got 1st place in the contest for doing something different.
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Crazy Cake

Reviewed: Apr. 21, 2013
Nice and moist like most vegan baked goods are. Super easy too, my 7yo made it with only some help from me (mostly the oven). Doesn't need frosting. It's kinda like a cake brownie.
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War Cake

Reviewed: Feb. 21, 2013
Minor changes: I doubled the cinnamon and left out the nutmeg. I used 2.5 cups total of dried cranberries and almonds instead of the other fruit/nuts. I used sunflower oil instead of shortening. Cut back on the baking powder to 3tsp which still seemed like a lot compared to how much flour it has. REVIEW: The batter was VERY THICK, more like a sticky dough then batter. Seeing that I only cooked it for 25 minutes and checked it, toothpick came out clean and edges were starting to brown. Also bounced back when pushed on. Let it cool a few min and cut it. Very good. Not ultra sweet like modern cake, or light, but a denser bar type snack. Not super moist and sticky like quick bread either. Gave it four stars because the time stated to cook is far far too long, no wonder some turned out dry. Also the quantity of the baking powder.
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Vegetarian Meatloaf with Vegetables

Reviewed: Feb. 10, 2013
Used gimme lean sausage and 1pkg yves no gmo meatless ground. Did soy sauce instead of worcestershire. Used a cup crushed oyster crackers instead of bread. Used variation of tangy glaze with more sugar. Didn’t beat eggs. Put in casserole dish and did not make veggies. Cooked with potatoes au gratin for 1:10. Wow, really good. A tiny bit dry (forgot the milk) and could have been greasier imo. The sauce was still saucy/gooey on top not crispy. The crackers were dry not mushy. Good flavor. We all had seconds. I had more for lunch the next day-still good. Did not have a tendency to fall apart.
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Tahini Cookies

Reviewed: Jan. 11, 2013
I subbed raisins for the walnuts. I test baked three and they spread far and burnt badly before 8 minutes. I salvaged them by eating them raw like a no-bake. Tahini is also a strange taste for most Americans and feels odd in a cookie. Almond or peanut butter are good alternatives.
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Molasses Sugar Cookies

Reviewed: Nov. 15, 2012
This is the same as another molasses sugar cookie recipe on here, this one is just doubled and recommends chilling. I tried some chilled and some not, and there does not seem to be a difference. I also tried some rolled in sugar and some not and they are both good. The sugared ones are prettier and make more of a mess and take more time. This version of the recipe makes close to 9 dozen for me.
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Molasses Sugar Cookies

Reviewed: Nov. 7, 2012
I made brown sugar by adding 1T more molasses and using white granulated sugar. I only added a dash of cinnamon and ginger as I wanted more molasses flavor. Next time I think I will leave out the spices entirely. I also used one stick of butter instead of 3/4cup shortening. I hand mixed them because the baby was asleep. I didn't refrigerate the first batch before I cooked them. Then my baby woke up and I stuck the rest of the dough in the fridge. When I came back a few hours later the biggest difference with the fridge dough and the no-fridge dough was that the fridge dough had more sugar stick to the balls. They both cooked the same and I can not tell the difference after they were cool (except for a few with more sugar on them). The next day, after leaving them only loosely covered (I kept sneaking them when my kids weren't looking) they are even chewier and not hard at all. I baked them for 8 minutes. These are delicious and the biggest change I will make next time is to double the recipe.
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Italian Bread Bowls

Reviewed: Sep. 28, 2012
I used white wheat and some gluten instead of all purpose flour. And after reading other reviews I added a teaspoon of adobo and 1 tablespoon of sugar. But the amounts of the rest and times were spot on. I did mix it all in my kitchenaid and didn't knead it by hand at all. I think 8 is the perfect number so they aren't too big.
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Black Bean Vegetable Soup

Reviewed: Sep. 28, 2012
Very good start. Of course I did some changes to account for what I had on hand. I used a frozen bag of mescaline mix which has onions, carrots, and celery and added 3 whole cloves of garlic and then blended that with the toms. I didn't have corn so I used 3 cans of beans total. I did 2 cups of homemade bouillon but that wasn't enough liquid so I ended up adding another cup water. I used 2tea of chipolte instead of chili and it was too spicy (but still good). This was the only downfall of the soup. Next time I will cut it to 1 or less. I served it in homemade bread bowls.
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The Best Pizza Crust

Reviewed: Aug. 24, 2012
After reading the reviews I subbed 1/2 cup whole milk for the milk powder. I also put cornmeal on the pan to help prevent sticking. I mixed it in my kitchenaid with the dough hook. The texture was great. But the taste wasn't quite what we look for in a pizza. I don't even know what to change to make it better. For reference I spread it as thin as possible, cooked it the first time for about 12 min, and the 2nd time for 14.
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Layered Fruit Salad

Reviewed: Aug. 13, 2012
I made it as written with two minor changes: no nuts, and I used a pint of heavy whipping cream whipped in my mixer before adding the cream cheese (I can't stand the fake stuff). It was a great light topping with just enough sweetness to complement the fruit and not overwhelm it. Everyone at our BBQ loved it. I think the key is to use in season fruit, which being August I was able to get everything recommended including blueberries and peaches from local u pick farms. If it's too early for peaches then another berry in it's place would be good. I don't think this would be very good in the winter with canned/frozen or out of season fruit.
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Rice a Roni copy

Reviewed: May 21, 2012
Made 21 may 12. Used 1/2C orzo pasta instead of angel hair. White rice. 2 cubes vegi boulion. Used mrs dash table blend instead of Italian. Kids loved it. Should add veggies next time, maybe split peas?
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Fluffy Pancakes

Reviewed: Jan. 1, 2012
I didn't have the ingredients for my usual pancakes (high protein with cottage cheese) to make for my overnight guests so I made up these instead. I increased the sugar to 3T to make sure my toddler wouldn't need syrup but kept everything else the same. They were great and a hit with everyone (mostly kids) who tried them.
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Candied Carrots

Reviewed: Nov. 14, 2011
Good, but bland. It felt like it was missing something. Maybe next time Ill try the cinnamon and cooking it longer on high to caramelize the sugar like others have mentioned. It was very easy. Only changes I did was to use baby carrots and to double it.
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