Tiffany E. Recipe Reviews (Pg. 1) - Allrecipes.com (10715089)

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Tiffany E.

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Gluten Free Red Velvet Cake

Reviewed: Dec. 28, 2012
My husband's favorite cake is Red Velvet; I tried baking it twice when we got married and failed miserably...didn't taste anything like his grandma's...dry, crumbly. 20 years and 4 kids later I gave it another shot because our youngest has a wheat allergy. This is the best cake that I've EVER made in my life, gluten free or not. So moist. Freezes well too. 2 tips: do as others suggested and use sugar to coat your muffin tins after spraying with cooking oil instead of flour which slightly sweetens the cake and they'll fall out of the tin easily. Using room temperature ingredients makes a HUGE difference. Don't skip that step. Make your own buttermilk with vinegar instead of buying some and save the money for all the flours. This is a keeper.
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12 users found this review helpful

Richard's Chicken Breasts

Reviewed: Jul. 13, 2011
This was easy, quick & delicious; the 3 components that I need! I added more seasoning to the poounded chix breasts: red pepper flakes, fresh ground pepper and Emeril's. I think that you could try the chix breasts without the cheese, and I'd be willing to try them w/cheese but no flour. I'd suggest serving them over linguini tossed with olive oil and fresh garlic. I added extra chix broth for more sauce. The chix breast was juicy, so follow the timing suggested. I tried this for the first time for company, and I loved it so much that I'm making it again for a friend sick in bed. This one is a keeper.
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3 users found this review helpful

Deep South Fried Chicken

Reviewed: Apr. 11, 2011
Easy process for someone who doesn't usually fry like me. Take the time to brine the chicken. It makes it EXTRA juicy. [1/4 cup salt per 1 quart of water for 2 hours.] Extra seasoning is a must. Otherwise, the breading is bland. Try Emeril's Essence in the breading and on chicken moistened with milk or water before you bread it. Try hot sauce in the brine or use Hot Paprika in the batter. I like powedered garlic in the breading too. Prepare to be impressed with yourself. This recipe is a blessing.
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14 users found this review helpful

Cream of Sweet Potato Soup

Reviewed: Dec. 30, 2010
I liked how easy the recipe is and that I could use things I had onhand to make it. I used leftover sweet potato casserole that I blended in the blender first. The recipe was very adaptable. I liked trying the mix-in of a lil peanut butter in my serving. I wish that I'd had the low-sodium broth to get rid of the salty after taste. I added a few cashews for a garnish. I'll try cinnamon or ginger for some extra spice next time.
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3 users found this review helpful

Get a Husband Brunswick Stew

Reviewed: Dec. 13, 2010
This was stew, but not traditional Brunswick stew which was prettty disappointing considering the effort and expense. It's good and hearty. I should have known that since it didn't call for lima beans or bread crumbs that it wouldn't be what I was expecting. I won't make it again; I 'll keep looking for a traditionaal version.
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1 user found this review helpful

Herb-Crusted Chuck Roast

Reviewed: Oct. 4, 2010
I loved the flavor that this recipe infused. The only changes I made were I omitted the savory, and I added chopped onions to the mix which I marinated for a few hours prior to baking. This is an easy weeknight meal, you should try.
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1 user found this review helpful

Breaded Dijon Pork Chops

Reviewed: Aug. 24, 2010
This was an easy, yummy recipe that even my picky kids liked. I seasoned the pork with seasoned salt and garlic too and used bread crumbs instead of crackers and mixed in parmesan cheese. (I save the ends of bread and toast them, then put them in a ziploc to use for bread crumbs when needed.) I gave it 4/5 stars because it wasn't extra-ordinary but good for a week-night meal.
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11 users found this review helpful

Baked Chicken Wings

Reviewed: Jul. 30, 2010
My family enjoyed the flavor of these so much that I made them twice in one week with different cuts of chicken. I used garlic powder since I didn't have any other garlic. I also seasoned the wings by marinating them in hot sauce prior to seasoning them as directed. For whatever reason, I can't get a consistent crispiness on all the pieces which we REALLY prefer to the soft oily ones.
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1 user found this review helpful

Honey Garlic BBQ Sauce II

Reviewed: Mar. 10, 2010
I reduced the garlic and butter by half, left out the soy sauce, b/c of allergies, and used worcestershire sauce instead. I added a dollop of spicy brown mustard and 2 Tablespoons of liquid smoke. I let it simmer for an hour. Not too thick but certainly not thin. I was out of hot sauce so I used cayenne instead. I think that I'd like it with the hot sauce even better. I didn't give it a 5 b/c the amount of garlic would have been too much as written.
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Best White Icing Ever

Reviewed: Feb. 7, 2010
Simple and delicious frosting. Tastes JUST like what you get at the bakery. I used the regular brownish vanilla extract and you couldn't tell a difference. Don't bother buying the clear imitation vanilla flavoring. My kids enjoyed squirting the icing on the cupcakes after I put it in a sandwich bag and cut off the tip so they could squeeze it out. This one is a keeper! 5 out of 5 because I needed a homemade icing without soy products that my kids would like. A homerun!
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Chicken Hurry

Reviewed: Jan. 6, 2010
5 out the 6 members in my family liked this. 1 teenager didn't care for it b/c of the onion mix. I doubled the recipe and should not have added the second packet of onion soup. My 7 yr old said it was the "best chix he ever had in his life." I wouldn't go that far. The sauce didn't stick to the chix, so I thickened it w/ a little cornstarch mixed w/ water. I could see how the sauce could be used w/ pork. Remaining sauce can be mixed w/ cooked white or brown rice or served over potatoes. I'd consider it a "week night" way to dress up plain chix, but not something I'd serve to guests.
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Easy Sugar Cookies

Reviewed: Dec. 15, 2009
I agree with the advice to use VERY softened MARGARINE, rolling them in sugar, and cooking 8 minutes ONLY for nice soft cookies. A teaspoon was too small for us; a tablespoon is more like the right amount unless you want bite-size cookies. I'd be willing to do this recipe again. I was tempted to do a ready-made cookie batter, but I'm glad I didn't. This recipe makes a much better cookie than a mix. I'm better at cooking than baking and even I didn't mess these up. My kids and I had fun making them.
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3 users found this review helpful

Oven Fried Chicken IV

Reviewed: Dec. 4, 2009
This was tasty and flovorful. I used bread crumbs i/o corn flakes b/c I had them on hand. I used cajun seasoning i/o salt and a little cayenne for a kick. Another option would be to add hot sauce to the sour cream before dipping the chicken. I'd make it again; just be sure to watch it so that it doesn't get too dark.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Sep. 28, 2009
Very flavorful way to cook a chicken breast very quickly. I don't think my sons will eat it, but we'll see about my daughter. Some onions would be good in the reduction too. I don't think you need the flour either.
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Crumb-Coated Chicken Thighs

Reviewed: Jul. 13, 2009
This was so flavorful, quick and easy. All the components I need for cooking for my family.All my pickey kids liked it, which says alot. I doubled the recipe, and I still only had 2 pieces left. A BIG thumbs up!
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Sloppy Joe Sandwiches

Reviewed: Feb. 5, 2009
My 4 kids really enjoyed this quick dinner that pepped up ground beef in a tasty way. I even liked it, and I don't normally like sloppy joes. You could get a way with less brown sugar since ketchup has sugar. I added pepper and just a hint of vinegar. Mini versions of these could be made as appetizers for a football crowd.
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Quesadilla Jalapeno Spread

Reviewed: Aug. 29, 2006
This spread REALLY kicked my quesadillas up a notch. A little bit goes a long way, but I quadrupled the recipe to make a bunch. Might be good on a burger or chicken sandwich too!
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14 users found this review helpful

 
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