Tahna Recipe Reviews (Pg. 1) - Allrecipes.com (10898392)

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Flourless Chocolate Cake I

Reviewed: Dec. 26, 2013
Absolutely fantastic - very rich...cut small slices or it will be too much of a good thing!!! I used 12 ounces Ghirardelli Semi-Sweet chocolate and 4 ounces Ghirardelli Bitter-Sweet Chocolate. I used a greased cake pan - my spring form pan was already being used - worked fine. I love this cake - will definitely make it again - as a bonus it is naturally gluten-free for those with gluten issues.
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Chantal's New York Cheesecake

Reviewed: Dec. 26, 2013
I made the recipe for Christmas; I wanted a classic cheesecake. I do not love this cheesecake. I followed the changes most of the reviewers advised...2 T flour, make my own crust, etc. I love baking,his cheesecake is fine, but not extraordinary. I will not make it again. I was slightly disappointed with the final outcome.
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Health Nut Blueberry Muffins

Reviewed: Aug. 29, 2011
These are very, very good for a "healthy" muffin...i followed the advice of other reviewers and substituted the white sugar for a 1/2 cup of packed brown sugar. I didn't have any oat bran so I replaced it with quick cooking oats. I didn't have any wheat germ so i replaced that with flax seed meal. I also used 1 T vinegar w/ 1 cup skim milk since i don't normally have buttermilk on hand. I followed the recipe w/ the exception of the above-mentioned substitutions. The muffins came out very moist and tasty...Next time I will put the oats in my food processor so they have a more "flour-like" consistency (personal preference)on a side note, they did have a strong banana taste (which I like, but if i used this recipe for a base for other muffins I would replace the banana with applesauce. Next time I will also add nutmeg and cinnamon as other reviewers have suggested. I will use this recipe as a base for all future muffins...I think it's a great recipe!
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Simple Raspberry Dessert Sauce

Reviewed: Mar. 12, 2010
I submitted this recipe... it actually works much better if you put the water and the berries together in the pan and then mash the berry/water mix with the potato masher, then push it through a strainer - it is easier to strain when it is not thick or hot. ****************************************** put the berry water mixture back into the pan. Next, add the sugar, mix well In a seperate cup or bowl mix corn starch and a little water (1-2 T) (I use a coffee cup) - whisk until mixed well Pour the cornstarch mixture into the pan w/ the berries - mix well and bring to a boil use a heat resistant spatula or your spatula may melt.
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Balsamic Glazed Carrots

Reviewed: Jan. 23, 2009
The carrots were "alright" I liked them, but they were definitely not spectacular. If I make them again, I will use butter instead of olive oil, and slighly less balsamic vinegar, and a little more sugar...it was a nice change of pace, but not something that I would make very often. I normally love balsamic vinegar, but this just didn't do it for me.
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Big Soft Ginger Cookies

Reviewed: Jan. 23, 2009
I really liked these cookies, but I don't think they are worthy of a 5 star rating...definitely a solid 4. I did flaten them out quite a bit as others have suggested, and I cooked them for exactly 8 minutes which was perfect. They were soft and chewy...
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Italian Kale

Reviewed: Jan. 23, 2009
We really enjoyed this recipe - it was a nice change of pace for us. I did use 4 cloves of garlic as other reviewers have suggested.
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Honey Baked Chicken II

Reviewed: Jan. 23, 2009
My husband and I really liked this recipe. I took the suggestions of the other reviewers and reduced the butter by half, but kept all other ingredients that same.
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Juicy Roasted Chicken

Reviewed: Jan. 23, 2009
This recipe is very good - I used butter - I don't care for margarine, and I reduced it by half; the chicken was very tender and falling off the bone. My whole chicken was approx. 4.5 pounds and I cooked it for 2 hours at 350...I covered it with foil when it the color/skin looked perfect, and then finished roasting it, let rest for 30 minutes then served.
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Veneto Chicken

Reviewed: Jan. 28, 2008
I thought this was good, but not great - I am giving it four stars since I think it has potential, it was quick and easy, and it is fairly healthy; but, it seemed to lack flavor and balance. I added 2 cloves of garlic, but it still seemed to be missing something. I think I will play with this recipe and perhaps add more garlic, more oregano, decrease the wine a little and add a little chicken broth, some basil, a tiny bit of sugar, and a little worcheshire sauce. I really like basamic vinegar, but I don't think you would care for this recipe if you're not a big fan of balsamic vingegar. The cooking time was perfect and the chicken was very tender. I ate this by itself with a side of steamed carrots, I think, with the changes I noted above, it would be great over angel hair pasta. Update: I ate this as leftovers and added fresh grated Parmesan, and it really improved the taste/balance.
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Roasted Garlic

Reviewed: Jan. 28, 2008
Super Easy - used for garlic mashed potatoes; great garlic taste - it takes a little bit of the "bite" out of the garlic.
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Cottage Cheese Salad

Reviewed: Jan. 28, 2008
I love this and eat it all the time...I scale this down for myself - 1/2 cup cottage cheese, 1 med. tomato, 1/2-1/3 cucumber, salt and pepper to taste - sometimes I add avocado.
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Ali's Amazing Bruschetta

Reviewed: Jan. 28, 2008
I made these for a wine/cheese party and everyone really liked them...I took the suggestions of some of the other reviewers - toasted the bread prior to placing the ingredients on it, added 4 cloves of minced garlic, and a little balsamic vinegar - I liked them, but it still seemed like something was missing - I will play with some additional ingredients and update my post; also, I had to use dried spices (and that may have been the problem).
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Chocolate Cakes with Liquid Centers

Reviewed: Jan. 18, 2008
My husband and I thought these were fantastic...I used Ghiraradelli semi-sweet chocolate, but followed all other directions re: ingredients. I baked in Pampered Chef custard cups (prep bowls), and placed them on a baking stone, baked in a convection oven on 425 for 12 minutes. let cool for a few minutes before I inverted (2) of them - one broke, the other one looked perfect - they were delicious served w/ homemade raspberry sauce. The other two -- I let them cool to room temperature on the counter, made sure they were loosened from the edge of the baking dish, and then put them in the fridge overnight in the container I baked them in - I served them cold the next day, inverted on a plate and served w/ hot raspberry sauce - we liked them even better this way - the liquid centers solidify and become a fudge/truffle like consistently and they were much easier to handle w/ out breaking. Update - still great - do not forget to grease and flour the pan; I only greased mine and they stuck (my fault) - I served them with whipcream and raspberry sauce - everyone loved them.
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 24, 2007
This recipe is fabulous and it looks beautiful; I would suggest that you read all of the reviews here before you attempt this recipe - I used a springform pan and a water bath, and I did not have any problem with cracking and/or sinking. Helful tip - graham crackers crush up very nicely in a coffee grinder.
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Best Chocolate Chip Cookies

Reviewed: Dec. 24, 2007
Good cookie - it is just as the recipe states - crispy on the outside and chewy on the inside - I baked them on a stone and a regular cookie sheet and they came out the same way regardless of what they were baked on. I baked them 15 min. on the stone, and 12 minutes on the regular pan at 350. The recipe made 36 cookies using a med. cookie scoop.
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Classic Butter Cookies I

Reviewed: Dec. 24, 2007
These are good; the dough was really easy to work with in my Pampered Chef cookie press. They are very delicate cookies - I thought they tasted good when baked on a stone for about 6 minutes; when I baked them on a regular cookie sheet for 8 - they were too done, and I did not care for them at all. I think they are best if you pull them out of the oven as soon as you see any brown on them at all.
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Coquito

Reviewed: Dec. 24, 2007
This is delicious...I followed the directions as stated - I used a double boiler and I didn't have any problem with the eggs - well worth the effort. I used Capt. Morgan's Parrot Bay Coconut Rum for the alcohol. The Coquito is sweet, but I think it is the perfect combination of sweet w/ the spices, and it has a very nice consistency. I only made one batch, however, in the future I will double it, and if I was serving it for Christmas, etc. I would quadruple it -
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Sweet Dinner Rolls

Reviewed: Dec. 23, 2007
These were pretty good - the texture was light and fluffy. I am giving them a 4 instead of a 5 because they could have had a little more flavor - I made these without a bread machine-proofed the yeast per the instructions on the yeast jar (20 minutes) (used one serving of yeast); warmed milk and butter in pan then added it to the yeast proof (make sure it's not too hot or you will kill the yeast), added sugar, salt/flour 1/2 C. at a time mixed in Kitchenaid with dough hook. Added exactly 3 3/4 C. all purpose flour (if you dip your cup you will get too much flour). Let rise 1 hour, punched down, divided and made clover leaf rolls, let rise 1 hour baked on 375 for 12 minutes. Recipe made 12 rolls, plus enough left over for 2 small cinnamon rolls.
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Spinach Dip with Water Chestnuts

Reviewed: Nov. 29, 2007
I love this recipe - I have also made the spinach dip with dry leek soup which is also great; but, I actually prefer this one. I make this one with 1 C. mayo, vegetable packet, 1 16 oz. container sourcream, and 1 fozen block of spinach (thawed and drained in salad spiiner).
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Displaying results 1-20 (of 32) reviews
 
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