Tabitha Church Recipe Reviews (Pg. 1) - Allrecipes.com (11949090)

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Chocolate Cream Pie II

Reviewed: Aug. 29, 2014
This was easy to throw together and thickened up quicker than I thought it would. I wanted it really thick and rich, so I followed the advice of reviewers and added an extra tbsp of cornstarch. I also threw in a tbsp of PB. My 2 yr old son said we should add marshmallows, which I thought might be a great idea, but instead I toasted some and used them as the topping (with a graham cracker crust!). When chilled, it didn't set up as stiffly as I expected (more like pudding) but the flavour was outstanding!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Feb. 28, 2014
I am really impressed with a)how easy this was to make, and b)how GOOD it turned out. Gotta love a recipe that gives you a great return on investment ;) I actually used a thawed 1 lb turkey breast, with "Diana" bbq sauce, and balsamic vinaigrette for 3 hours on high. Only regret was that I didn't make coleslaw with it. Can't wait to try it again, especially since I ate it all before my hubby got any!!!
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Banana Banana Bread

Reviewed: Nov. 3, 2013
I've made this several times, and I love the amount of banana that goes into it, as well as how simple the recipe is. The last time I made it, I only had enough bananas to make half what was called for so I subbed pumpkin puree in for the rest and added about a quarter cup maple syrup. It turned out really nice! One time I added 3/4 cup of cocoa powder, and the chocolate version was great. To the original recipe, I always add a cup of walnuts because I love them, and a healthy dash of cinnamon because it helps regulate blood sugar and lower the glycemic index :) One other tip is when I use my wider, more shallow silicone baking dish, the bread only takes 45 min at 350. Less waiting to dig in!
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Apple Crisp II

Reviewed: Oct. 29, 2013
This recipe is perfect as written, but after reading other reviews, I decided I should double the crumble and add a layer to the bottom. Definitely don't regret it, but it came out really sweet! So to remedy this, I'm putting a dollop of vanilla yogourt when serving it because it adds a tangy creaminess that balances the sugar very, very well.
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Colleen's Slow Cooker Jambalaya

Reviewed: Aug. 29, 2013
I'm sorry, I'm easygoing, and I only like to post good reviews, but I have to say this recipe was a big let-down. I followed it exactly and set the slow cooker to 4 hours on high. It was soup. I had to serve it with a slotted spoon :( That's not what I'm looking for in a jambalaya. I think I should be looking for a recipe that incorporates a roux. I love sauce, and this was just watery. The flavour was okay, but again, I was even disappointed considering how much seasoning went into it. Could barely detect the heat!
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5 users found this review helpful

Slow-Roasted Tomatoes

Reviewed: Jul. 17, 2013
Holy moly these are good! I've used them in pasta salad and we've named them our favourite ingredient even over the BACON! This recipe is my go-to when I have too many tomatoes onhand. I LOVE what the slow-roasting process does to these tomatoes--they are sweet and succulent and way better than sundried. I would love to see what happens when I add cloves of garlic to the mix and have them all happily slow-roast together :)
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Cream of Mushroom Soup I

Reviewed: Apr. 1, 2013
this is going to be the only mushroom soup i ever make! i followed the recipe almost exactly, only because i have whole milk instead of cream, and i used a chianti vinegar because i don't have sherry. i used a mix of portobellos and cremini mushrooms (yum!), and tossed in a big handful of fresh picked basil leaves near the end. so easy, i whipped it up on my lunchbreak, and my toddler loves it, too! thank you! next time i might add some garlic and green onion to see how that goes :)
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Jacky's Fruit and Yogurt Muffins

Reviewed: Apr. 1, 2013
omgoodness! these were incredibly moist! i changed a few things so i could share these with my toddler. i used plain yogurt and subbed grated carrot for the fruit. so really i made carrot and yogurt muffins, but really the base recipe works so well! just the right amount of sweetness, too. i also subbed coconut oil for the butter to make it healthier for my lil' guy. i've been subbing coconut oil in all my baked goods that call for butter, and haven't missed a thing :) this recipe made 24 absolutely perfect mini muffins. i split them with my son, and we both LOVED them. perfect recipe for my arsenal, thank you!!!
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Stuffed Pepper Soup I

Reviewed: Jan. 17, 2013
Really really good flavour. Eats like chili! I added onions and mushrooms, why not, right? Only other change I made was using a cup of organic chicken broth instead of the bouillon cube, and I halved the recipe. Next time (and there WILL BE a next time), I'll use beef broth. Otherwise, I love this soup just the way it is :) So much easier than stuffing peppers!
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Classic Bran Muffins

Reviewed: Oct. 17, 2012
absolutely delicious! i'm going to make them once a week. they're so moist and light. i used dates instead of raisins and added some walnuts, too. the dates are gooey and subtly sweet, the walnuts add a little crunch. i also subbed applesauce for 3/4 of the oil to reduce the fat. i think that's why mine turned out so moist. really good recipe. just wish the hubby would eat them too!
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Mama Bear's Porridge

Reviewed: Jun. 20, 2012
This is amazing... I've always loved porridge, but this version is definitely the best. I've never added eggs or vanilla, and I think that's what really makes it special. I'm not a fan of evaporated milk, so I boiled the oats in soymilk for creaminess. I prefer it without the milk and honey at the end, and just up the brown sugar. Yummy! I've even tried it boiled in chocolate almond milk, and walnuts instead of raisins... This is my new favourite comfort food, and I've made it three times this week!
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Best Lasagna

Reviewed: May 17, 2012
I thought the amount of ricotta was good, but I felt I needed to double, if not triple, the amount of mozzarella. Maybe the type of pasta sauce I used was not a good choice (Classico) because the bottom of the dish was an inch deep in liquid when finished baking. I wonder if anyone else had this problem? Otherwise, it was edible. I can see why other reviewers chose to substitute in sausage, instead.
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5 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Feb. 1, 2012
fantastic flavour! so easy to whip up, and sure to please many palates. i love how the honey sweetens the curry. i used yellow curry for its mildness.
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4 users found this review helpful

Skillet Ham, Cabbage and Potatoes

Reviewed: Nov. 16, 2011
This was better than I expected. What made it really good was that my picky fiance helped himself to it as well... twice! And he's never eaten cooked cabbage before! I think using broth instead of water makes a big difference in the flavour (which was still very subtle). I even spooned extra of the "sauce" over my portion. This dish is hearty, filling, yet it was not heavy at all. A perfect pre-workout lunch :)
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6 users found this review helpful

Pumpkin Gingerbread

Reviewed: Nov. 16, 2011
Not enough stars! This is hands down the best baked good to come out of my oven. I make it exactly as stated, but I like to add about a cup of walnuts to the mix and I top it with a nutmeg glaze (1/2 cup icing sugar, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1/4 tsp ginger, 1 tbsp milk) that brings out the pumpkin even further. Since this makes two loaves, I enjoy sharing this treat with family around the holidays--although I must admit some separation anxiety! I also find that in a 9x5 glass loaf dish it needs 1.25 hrs, but in an 8x8 1 hr is perfect. And, enough can't be said about using freshly grated and freshly ground nutmeg and cloves :)
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Chicken Papadoris

Reviewed: Nov. 8, 2011
I swapped cashews for the pine nuts, doubled the curry powder, and added diced red pepper and a generous amount of fresh basil leaves with the garlic and onion so that it mimicked my favourite thai dish. So satisfying served over fluffy brown rice! This recipe is gladly added to our family's dinner rotation :) Thank you!!!
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Best Cream of Potato Soup

Reviewed: Oct. 8, 2011
Wow, this was impressive! The flavour is outstanding. I thought, as it was cooking, that the mustard would be overpowering as other reviewers have commented, but it mellowed as the pot simmered. I followed the recipe almost exactly, subbing wine vinegar for wine, and skipping the seasoning salt. I added a cup of broccoli (and adjusted by upping the liquids) because I needed to use it up, and it seemed right at home! Finally, I topped each serving with a sprinkle of parmesan to make up for omitting the salt. Beautiful! Not to mention it was quite quick to prepare!! We had this with ribeye steak, but the soup was way more exciting :)
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Chicken Piccata II

Reviewed: Mar. 31, 2011
I made this using turkey breasts and 1/2 cup of organic chicken broth intead of the bouillon powder and water. It turned out to be the best piccata I have ever tasted! The turkey was so incredibly tender (the cuts were thin), we almost didn't need to use a knife. The flavour was incredible. I also substituted parsley for paprika. I will use this easy recipe for turkey and chicken all the time!
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Savannah's Best Marinated Portobello Mushrooms

Reviewed: Dec. 9, 2010
These were decadent! I had no wine--it never gets saved for cooking ;)--but I replaced it with chianti vinegar, which was very suitable. I doubled the garlic and crushed the cloves to release more flavour. I also added a generous amount of fresh ground pepper and basil. I sauted them until soft, and the skillet captured all of the mushrooms' savoury juices, blending them with the other flavours. Delicious! What a perfect complement to beef!!!
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5 users found this review helpful

Greek Green Beans

Reviewed: Nov. 26, 2010
Oh my goodness. Tastes like home! I could eat fasolakia (as we call it) every day. I was tempted to add sliced potatoes, but I will do that next time. This time I followed to the letter, except I upped the garlic to 5 cloves, used an extra tomato, and added about 1/4 of broth (I would have liked to use white wine, but had none). I simmered the beans for a solid hour, maybe an hour + 10 min. Also sprinkled a generous amount of parsley. What a nectar the sauce became... I could hear my Greek father's voice telling me to soak it all up with bread. And this dish is not complete with a big chunk of feta cheese on the side. Delicious! But for those who omit the sugar, beware--it serves the purpose of balancing the acidity of the tomatoes. Just a little goes a long way. I actually cut out 1/2 a tsp from the recipe, and it was just right. Yaya would be proud!!!
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