timbertiger Recipe Reviews (Pg. 1) - Allrecipes.com (10628033)

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Crab & Avocado Salad with Fruit Salsa

Reviewed: Aug. 14, 2009
This was just the recipe for me to use up a "perfect storm" of ingredients - crab, mango, avacado, bell peppers, and red onion (nice and sweet). Added basil (I pretty much add it to everything!). I used A LOT more peppers since I had so many (1 1/2 WHOLE peppers), and I'm glad I did. The avacado is also key to this recipe. I had to use frozen, imitation crab, but this would be much better with fresh. All in all, an interesting, BEAUTIFUL recipe - glad I tried it.
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10 users found this review helpful

Romesco Sauce

Reviewed: Aug. 7, 2009
THIS SAUCE IS AMAZING! Used it for pizza sauce with the Honey Wheat Pizza Dough from this site, topped with goat cheese and lots of fresh basil. I'm so happy this was the sauce I picked! I changed this a little based on my personal preferences and what I had on hand, but it would be great just as written. I used 1 1/2 bell peppers, added a few more tomatoes, included 2 shallots, sub'd basil oil for the olive oil, and sub'd spicy balsamic vinegar and a little rice wine vinegar (didn't have red wine vinegar). I didn't add the bread or almonds - might add toasted pine nuts next time. Lots left over, which I froze for my next pizza.
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10 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Aug. 7, 2009
One word - FANTASTIC! I brushed mine with basil oil and added some fresh chopped herbs before baking for 10 minutes at 350, then added the Romesco sauce from this site, topped with goat cheese and lots of fresh basil - A wonderful combination! The perfect dough for endless pizza possibilities. Next time, I'll try grilling it.
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14 users found this review helpful

Fennel Corn Muffin

Reviewed: Jul. 7, 2009
I LOVE THESE MUFFINS! They've fast become my favorite snack and breakfast. I wanted to get 12 muffins instead of 8, so I increased the cornmeal to 1 cup, substituted buttermilk for the soy milk, 2 whole eggs, and increased the vegetable oil to 1 cup - still a tad dry, but I like them that way. I used fresh fennel - about 2 Tbl - from the Farmer's Market (why I tried this recipe in the first place), and added fresh rosemary and basil - 1 Tbl. each - plus the dried thyme. I think you could use any herbs you wanted or had on hand. I also used whole wheat flour for all-purpose and local raw honey for the sugar. These muffins just get better and better every day and are good cold, warm, on their own or with a meal.
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11 users found this review helpful

Rhubarb Dream Bars

Reviewed: Jul. 7, 2009
These were a good pinch substitute for a family recipe. I did reduce the sugar in the topping to 2 cups and added about 1/4 cup local honey - still pretty sweet! I used whole wheat flour and Smart Balance instead of all-purpose flour and butter and upped the rhubarb to an even 5 cups. My finishing touch was to sprinkle the top with sugar before baking for a sweet crunch. Mine had to bake an extra 10-15 minutes. Definitely pre-bake the crust so it won't be soggy! I'd recommend these for an easy way to use up rhubarb.
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7 users found this review helpful

Jasmine Rice Pudding with Toasted Coconut

Reviewed: Jun. 26, 2009
I made this last night, and amended my rating to 1 Star - it definitely does not work - a pity because the flavors are very good. I cooked it on direct heat for 3 hours, turning up the heat to boil for a few minutes every now and then, and the rice was still hard. To try and figure out why, I looked at my Grandma's tried-and-true rice pudding recipe. With hers, the rice is cooked as normal in water first. When the water is nearly gone, then the milk is added and cooked on medium low so it bubbles, but doesn't boil. Stir every 10-15 minutes, adding about 1 cup of milk when it starts to get thick. Do this for about 1 hour, until the rice looks creamy and the kernels are barely there. Add the sugar in the last 5 minutes.
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25 users found this review helpful
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Green Tea Muffins

Reviewed: Mar. 26, 2009
LOVED these! I love anything green tea, and am a huge muffin fan, so I was thrilled to find this recipe. They are pretty dense, which is how I like 'em. I only made a few minor changes: I always use whole wheat flour and Smart Balance - I doubled the green tea to 2 T. (I also used the tea from tea bags this first time even though I have matcha - might use that next time to compare), doubled the walnuts, chopped VERY finely (I usually leave nuts completely out of recipes, but they're perfect here), and added 2 tsp. of vanilla. I think the baking time/temperature is bit off - I would recommend either 350 degrees for 20 minutes, or 325 degrees for 25 minutes. And because of the green tea, walnuts, and whole wheat flour, it's a bit hard to tell when they're done by color/browning alone. The muffins are a a little small - for this amount of batter, I would normally make 8 or 9 generous muffins. Still overall a GREAT recipe!
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23 users found this review helpful

Chocolate Ganache

Reviewed: Mar. 23, 2009
GREAT all-purpose icing! I've combined this with the other recipe and add 3 T. butter, 1 t. vanilla, and 2 T. light corn syrup. This thickens the icing up perfectly! I've also used both rum and whiskey and both work great depending on the use. I always split the chocolate 60/40 bittersweet or dark (70% caco), and half semi-sweet. It just seems to be the way the amounts in the package work out. This does make A LOT of icing too - enough for me to easily do 24 cupcakes.
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8 users found this review helpful
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 23, 2009
My husband is from Ireland, so I was looking for a great Irish soda bread recipe for a traditional Irish dinner. I chose this one for my 1st try because they DON'T traditionally add rasins/currants or caraway seeds. He LOVED it and even said it was better than his grandmother's! I did use whole wheat flour instead of all-purpose flour, Smart Balance butter instead of margarine, and kneaded it in the big bowl I mixed it in. I think the key is brushing the loaf in the oven with the buttermilk/butter mixture several times. For my oven, I baked it at 325 degrees for 65 minutes (mine cooks about 25 degrees hot). It is supposed to have a pretty hard crust and be fairly dry - my husband always ate his with strawberry preserves. Cover with aluminum foil if it starts to get too brown. To serve, cut loaf into 4 quarters (or in half) and then cut each quarter (or half) into slices. I may try using brown sugar next time to make it even MORE authentic!
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27 users found this review helpful
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Tim's Lamb Stew

Reviewed: Mar. 23, 2009
My husband is from Ireland, so I made this as part of a traditional Irish dinner (NOT corned beef and cabbage!). He LOVED it and said it was like something that would be served in a nice restaurant in Ireland. I used half of a 5 lb. leg of lamb (couldn't find anyhting else - it was great!) and froze the rest to use again. I doubled the beef broth since that was the amount in the container I bought. I think this was perfect with the amount of flour and oil called for in the recipe. I used a bag of Yukon Gold small potatoes (no peeling needed!) I also added 4 stalks of celery, a tsp. of caraway seed (not necessary), and a few more herbs (rosemary, oregano, basil, extra parsley, and sage - didn't have thyme, oops). Great recipe that will be a staple in our house!
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12 users found this review helpful

Dark Chocolate Bacon Cupcakes

Reviewed: Mar. 16, 2009
I had such high hopes for this recipe! I made it for a girls' weekend, thinking it would be just the thing - we all love chocolate, bacon, and coffee. I followed the recipe exactly, and found the batter VERY difficult to work with - extremely runny. I would suggest using a container with a spout to pour into the cups. I also thought the bacon was a lot of extra work and didn't add anything extra to the cupcakes, just weird little chewy bits in them (and I crumbled them very small). And while the batter was very runny, the finished cupcakes were pretty dry. Interesting idea and I'm glad I tried them, but I won't make them again - I'd just as soon make cupcakes from a box, which I never do. No one who tried them really liked them, even before they were told the ingredients. Their only saving grace was the chocolate ganache icing from this site.
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27 users found this review helpful

Peanut Butter Bars I

Reviewed: Feb. 23, 2009
Made this exactly as instructed and thought it was AWESOME! Definitely a keeper for our family.
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Feb. 18, 2009
Great cake to make in a pinch. I loved one reviewer's suggestion of different mix/chip combinations. That alone makes this a favorite!
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3 users found this review helpful

Cookies 'n' Creme Fudge

Reviewed: Feb. 18, 2009
Pretty good - I made these for an office Christmas party. I'm not a huge white chocolate fan, but they were so simple, I just had to give 'em a try.
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2 users found this review helpful

Buttermilk Oatmeal Muffins

Reviewed: Oct. 3, 2008
This has become my all-time favorite muffin recipe! I got it from my dad, and was going to add it, but it's already here. I always double the recipe, and I add 1 T. of vanilla (1/2 to the regular recipe). We've also added rasins for those who like a bit more texture. It's one of my favorite breakfasts - a co-worker said they were so good, he was licking the crumbs out of the cupcake cups!
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19 users found this review helpful

Mexican Lasagna I

Reviewed: Sep. 8, 2008
This is exactly like our family recipe, and it is a hit every time, with everyone who's ever had it. My favorite thing about it is that it is SO simple. You don't have to brown beef, or cook noodles ahead of time - just put it together and pop it in the oven! I always make it exactly like instructed. One tip to make it even simpler - instead of measuring out or buying the spices, just add a packet of taco seasoning mix.
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21 users found this review helpful

White Chocolate Macadamia Nut Cookies III

Reviewed: Jun. 11, 2008
I followed the recipe exactly, except for using 1 tsp. of vanilla extract instead of 1/2 tsp. each of vanilla and almond since I didn't have almond on hand. They turned out wonderfully! For me, they definitely turned out on the puffier end (I did mix the heck out of the batter with an electric mixer), but I just flattened the dough a little before baking. They are a keeper and I'll be making them again.
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5 users found this review helpful

 
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