Miss Tifa Recipe Reviews (Pg. 1) - Allrecipes.com (11537671)

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White Chocolate and Cranberry Cookies

Reviewed: Dec. 11, 2011
I made these for my church, and they disappeared so fast! I got a lot of compliments on these chewy, delicious cookies. I substituted the brandy for vanilla extract. I baked the cookies for only 8 minutes (the edges were browning, and there was light browning on top), took them out, then let them sit on the hot cookie sheet for a few minutes before transferring. I docked off a star because I thought they were just way too sweet! Maybe instead of 1/2 of a cup of each sugar, only 1/3 of a cup? Maybe I packed the brown sugar too tight? I don't know. Oh, and I was surprised to see no salt in the recipe! I always put salt in my cookie dough, so I did add 1/2 t. of salt. One more thing: I'll be sprinkling in extra cranberries next time. Thanks for the recipe! :)
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2 users found this review helpful

Easy Pizza Sauce III

Reviewed: Jan. 7, 2011
I have always used the "Exquisite Pizza Sauce" recipe from this site. And even though I do think that recipe is delicious, I really do love this simple sauce! I took the advice of another user and added a little bit of sugar and some basil. I skipped the dried minced garlic and added 1 tsp. (maybe a tad less) of garlic powder. Thanks!
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4 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jan. 7, 2011
I've tried a couple of other pizza crust recipes, but I think this will be my go to recipe for now on. Today was my 3rd time making this crust, and every time I make it, I need to add a lot more flour than what's called for. At least 1/2 cup more. I don't know why, but that's how much is needed until the dough is no longer sticky and becomes smooth and elastic. I do add 2 tsp. of brown sugar into the salt and oil mixture for a little extra flavor. I also sprinkle in onion powder and garlic powder (maybe 1/4-1/2 tsp. of each). Also, for the oil I do half olive oil and half vegetable oil.
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3 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Jan. 4, 2011
I don't know what went wrong. I've been making pies for a couple of years now, and I have a really good recipe going that uses half butter and half shortening. However, I've been trying to cut shortening out of my family's diet, so I was anxious to try this recipe. All ingredients were thoroughly chilled prior to using, and I only cut in the butter until the crumbs were pea-sized. I used the minimum amount of ice-water that was needed, adding only one tbsp at a time while lightly tossing together with a fork. The crust came out very hard, especially around the edges. No flakiness or tenderness whatsoever. We ate a little, then threw the rest of the pie away, it was that bad. I want to try it again, but at the same time, I don't know any pie crust tips that I haven't used already. Sorry. :(
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8 users found this review helpful

Sweet Potato Pie I

Reviewed: Dec. 24, 2010
Very good! However, I have to give it 3 stars for a few reasons. 1. It was a bit too sweet. Next time I will only use 3/4 cup of sugar. 2. I took the advice of another reviewer and substituted the milk for evaporated milk, and I'm glad I did. 3. There was just not enough flavor and spice to this. I added 1/2 tsp. of allspice and a couple dashes of ginger, and that helped a lot!! All in all, I am thankful for this recipe, but unless I tweak it, it falls a little short.
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5 users found this review helpful

Quick and Easy Brownies

Reviewed: Dec. 16, 2010
I have no idea what went wrong. I had to bake these brownies for almost an hour before the knife came out clean, and the edges and the top layer were so hard and crunchy. The taste was good, but nothing exceptional. Definitely not the best. I'm sorry, but for me and my family, this recipe is not a keeper.
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0 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 30, 2010
These pancakes were delicious! And to those wondering, the milk and vinegar is a substitute for buttermilk. If you have buttermilk, go ahead and use that instead. But don't be afraid of the sour, because really, it cooks out and you can't taste it in the pancakes. I followed this recipe exact, and I wouldn't change anything. Thanks for the great recipe!
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0 users found this review helpful

Chicken Fried Chicken

Reviewed: Nov. 17, 2010
I will not be using this recipe again. It was alright, but not worth the trouble. The flavor was nothing exceptional, and the texture was strange. It wasn't crispy-crumbly like you'd expect. Flour, egg, flour coating, seasoned with salt, pepper, and paprika (and maybe a dash of garlic powder) is much better. Thanks anyway, but my whole family agreed that it was not a keeper.
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4 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Nov. 17, 2010
Came out tender and fluffy, but the taste was bland. My family agreed and said nothing more than "they're ok". I'll try again with a pinch more salt and an extra T. of sugar, as well as butter instead of shortening.
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0 users found this review helpful

Shepherd's Pie VI

Reviewed: Nov. 17, 2010
I love this recipe! Simple, but oh so good! However, I have to take a star off. There simply was not enough flavor! Next time I will be adding more cheese inside the potatoes, as well as garlic salt. The potatoes were a little thick for my liking, so I'll be adding a splash of milk while mashing too. I didn't bother mashing the carrots. I cut them into small cubes and cooked until tender and used as it. Throwing in peas and maybe even corn kernels might be good. Excellent recipe to tweak to your liking!
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1 user found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 16, 2010
This fudge was pretty good! The texture was great. Take the advice of others and have the chips measured out ahead of time. You want to mix them in as soon as the pan is removed from the heat. I used a whisk the whole time, as well as a nonstick pan, which I really recommend. I don't like my sweets to be overly sweet, so I reduced the sugar to 1 1/4, and I'm glad I did! It was plenty sweet with just that. Also, for fudge, I think this recipe came out a little too "milk chocolatey". Next time I'll reduced the milk chocolate chips to 1 1/2 cups, and increase the semi-sweet chips to 1 1/2. Thanks for the recipe!
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5 users found this review helpful

Honey Oat Muffins

Reviewed: Jun. 18, 2010
I just got done making and serving these for brunch. They were very good! I read a few reviews that complained about dryness, so I added an extra splash of milk and an extra splash of oil. Perfect baking time for me was 17 minutes. I did not add the raisins or nuts, but I did add a couple shakes of cinnamon. I was a tad easy on the 1/4 cup of honey, because after pouring the batter into the muffin liners, I put a thin slice of butter and a drizzle of honey on top of each muffin before baking. I may experiment by adding a splash of orange extract to the recipe next time.
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5 users found this review helpful

Peach Pie the Old Fashioned Two Crust Way

Reviewed: Apr. 28, 2010
This pie was very good, but I had a few issues. First, the bottom crust was soggy even though I brushed it with a beaten egg. Next time I intend to brush the bottom crust with the beaten egg, bake for 15 minutes, cool, and then add the filling. Second, I felt as though there was too much cinnamon. The peaches were sweet and flavorful, but the cinnamon-flavored syrup (apart from the peaches) kept reminding me of an apple pie. Next time I will either use only 1/4 t. of cinnamon, or omit it completely. I will probably add a 1/4 t. of ginger as well to help add to the loss of flavor due to the decrease in cinnamon. I also found that I needed to bake the pie longer. I baked it at 450 degrees for 10 minutes, covered the edges with foil to prevent over browning, baked at 350 degrees for 40 minutes, covered the rest of the pie with a sheet of foil (again, to prevent over browning), then continued baking for another 10 minutes. One last note, was that I did not care for the coloring of the syrup. I believe that the flour made the syrup too white and cloudy (I also think it tasted a bit too floury), and I tend to associate peach pies with a clearer, more translucent color. Again, the white cloudiness reminded me of apple pies. Next time I intend to use only corn starch for that aesthetically pleasing touch. I used my own pie crust recipe. Before brushing the top crust, I beat in a splash of milk to the remaining egg. I then sprinkled the top with a heaping T. of sugar. Very good!
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8 users found this review helpful

 
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