Tea's Recipe Reviews (Pg. 1) - Allrecipes.com (12483415)

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Cranberry Bars

Reviewed: Jul. 5, 2014
Super-good five-star hit. These were a great consistency that made perfect bars for wrapping/carrying as a mobile snack in a lunch bag. Not only that, the taste and texture of these put me in mind of the store-bought breakfast bars . . .only these are much more flavorful and more substantial- not to mention, more economical. Be patient, spread the first layer evenly and thinly across the entire bottom of pan, and be likewise patient as you spread the next two layers. This made attractive, even layers for me. I used a square pan. So good.
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Best Brownies

Reviewed: May 6, 2014
Basic cocoa brownies- eat them right (let 'em cool some) away or they'll be dry! Under-cook a bit for more moist brownies- much more. These are pretty "fudgy" when under-cooked. It's a fine base recipe, when you need chocolate in a few snaps. I make these without icing, for use with ice cream and other desserts. This recipes stands out by making a fine biscotti. (Instead of a square pan, bake in a loaf pan for easily-sliced "fingers" to lay on a sheet and bake-to-biscotti crisp at low temp. Double-up and use two, for variety flavors.) *If baking for biscotti, it's preferable to NOT under-cook them very much . . .they may not lift so cleanly from the first bake. For the second bake, lay pieces on their sides- on a sheet- after cutting into fingers.
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Easy Pumpkin Muffins

Reviewed: Mar. 25, 2014
Thanks for the recipe. I wanted to mix a box of yellow I had with some pumpkin puree and wanted a head start on portions- landed on this recipe of yours which worked out great. I had two boxes Jiffy cake mix- one yellow and one apple muffin so I used those. I did notice the lack of eggs, oil or milk, which is great- I've done the same myself. Here though, I wanted them added so I added two eggs and a quarter cup olive oil. Also about doubled up on spices. Made fabulous soft, tall and moist muffins.
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Easy Batter Fruit Cobbler

Reviewed: Mar. 12, 2014
Thanks for the go-to cobbler recipe I've been looking for. I had a few blackberries- fewer than the recipe calls for- and ended up with what we called a "Cobbler Cake". It was great, exactly the cobbler-dough flavor and texture I was after, and easy to see how perfect it will be as actual cobbler (with full-layer fruit). Our cake version was the result of blackberries spaced at about .5-1" apart on the batter. This left us with a solid enough cooked texture to be able to pick pieces up and eat like a brownie, but with the flavor and fresh fruit of a cobbler. Terrific!
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Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread

Reviewed: Jul. 31, 2013
We really enjoyed using this recipe,and changed it up by oven roasting the ears for the entire cooking period after brushing with oil and pepper. The sour cream/ cilantro spread on the warm ears was perfect for the rich sweet flavor of the roasted corn kernels. After doing it this way, will probably repeat many times.
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Hungarian Mushroom Soup

Reviewed: Jul. 29, 2013
Lovely recipe: I subbed with cornstarch in place of flour and cilantro for dill, and sweet curry for paprika- and ended up with a really nice mushroom bisque. The flavor I ended up with was almost Thai.
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Banana Cake VI

Reviewed: Jun. 24, 2013
Turned out a perfect large rectangular sheet style cake for me, browned lightly in 9x13x2 glass pyrex).I'd describe a lighter texture that almost crumbles in your hand as you eat it...yet stays intact.It's like the exact cake alternate for banana bread. Full of sugar! Nice treat. I served half and froze half, for what we need.
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Pan De Sal I

Reviewed: May 31, 2013
Makes decent soft and chewy rolls that are best served FRESH. Takes stout sandwich filler (too tough for egg salad). Otherwise, makes a good next-day dunk or pour-over recipe. Good for biscuits and gravy, bread pudding, etc.
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Photo by Tea's

Broccoli Cornbread

Reviewed: Apr. 13, 2013
This was interesting,yet I wouldn't make it again. In the end,the flavor of cornmeal seems to overpower the broccoli flavor quite a bit (likely why so many kids seem to like their broccoli better this way). Since sampling, I'm going to save the rest to pour clam chowder over and finish off with the family.
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Sweet Jalapeno Cornbread

Reviewed: Mar. 5, 2013
I made this using the regular single-bowl method and the result was fantastic. The texture (as appears in the picture) was very uniform,not too dense, and did not crumble- slices well fresh out of oven. Succeeds in being sweet enough, but not too much so. It's a keeper! Single-bowl method: blend all dry ingredients together, add wet, stir vigorously with fork until well blended (you should see just a few bubbles on top). Pour immediately into prepared pan. I used glass and it browned nicely. *Note: I used oil rather than margarine, which we don't keep- worked fine. Also, I didn't add the jalepeno this time... you can do that or not depending on your mood. It's a great basic recipe.
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Oven Pancakes

Reviewed: Sep. 18, 2012
I made this exactly as suggested and thought the result was fantastic. I will say that one must appreciate quiche- or custard- since this is the result of the center portion of this dish, whereas the puffiest sidewalls are more airy and like a pan-cake. REALLY reminded me of funnel-cake and quiche. Yum!
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Easy Peasy Easter Cake (Egg and Milk Free!)

Reviewed: Sep. 11, 2012
The reviewer who said 'gummy' was right; too bad she expected something else. When we cook other people's recipes, we should be more open to what comes out. Pretty sure the cake was supposed to be 'gummy'- it is similar to a fruitcake filling, and reminiscent of Little Deb brownies as far as texture. Quite nice dipped in coffee, and I feel would accept additions about as well as a fruitcake. This cooks up firm and can be immediately removed from the pan, though I'd wait the typical 5-10 then remove it to a rack. Throw nuts on top before the bake, just like LD- only thicker in the the 8x9 I used.
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Grandpa McAndrew's Irish Soda Bread

Reviewed: Aug. 26, 2012
I'm rating this one high, because it made me a great loaf of tasty soda bread, with NO SALT. Only 2 T. sugar for the entire loaf is a plus, and the bread was still sweet. I liked the level, but may try my next loaf at half the sugar, just to sample it. EASY recipe, great for when you're out of yeast. This density on this makes for good sandwich bread, toast or even french toast bread. (I didn't have raisins on hand- just left them out and had regular bread.)
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Lemon Fiesta Cake

Reviewed: Jul. 30, 2012
This was a good cake while fresh, but seemed a coarser sort- not what I was looking for, so still looking for that fine and almost wet recipe I used to eat years ago- a specific one...very moist.
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Cheesecake Lemon Bars

Reviewed: Jul. 30, 2012
As always, increase the lemon filling quantities for more tartness and volume (general rule seems to always apply). I appreciated the combination recipe, and think the flavors complement one another. It was helpful to know I could do this in two bakes, not three.
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Broccoli and Ramen Noodle Salad

Reviewed: Jun. 25, 2012
For a quick and healthy meal this is fantastic. It's nice to use the broc shred for a change- the flowerettes are great, but I get tired of that look on my plate. The ramens and nuts a good compliment to the veg mix. Lightly dressed and toasty, this cool salad is best served immediately after combining the two temperature elements, IMO. If you chill it, don't chill it too long, because the Ramen's absorb the moisture and lose crispiness. I use much less sugar. I remember this recipe being highlighted on the Paula Deen show awhile back- that's where I was originally introduced to it. Or, at least a VERY similar one, created by two girls who were college buddies or something. I ASSumed this was the same duo when I ran across the recipe just now here at all-recipes. I've made this recipe several times in the last few years- it's an on-hand fall-back.
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Amish White Bread

Reviewed: May 8, 2012
I used the 2 cups of flour called for (recipe split in half for one loaf, and flour lessened to original before the change), plus just another 1/4 C to get it just un-sticky enough to handle, turn a few times and get into the oily bowl for rise. (*just made another loaf of this bread and had to sub 1/4 C gluten flour, turned out not as white, but great) I did the oven trick for rise that someone shared. (*this time for warmth I set the dough to proof on my running dryer in the laundry room). Well, this turned out to be the most perfect loaf of sandwich bread- very soft, yet with this gluteny durability I've been after. (*my 2nd loaf even better than first- was running out of flour, so BARELY made the recipe, and resulting dough was BARELY handlable. But it was just workable, and didn't take much working prior to first proof, and not much at 2nd. When I got it out of pan after cooking, I thought it was liquid inside it was so soft, but it was not! It turned out my best cooked loaf- no raw spots and not too dense in the least. Light and strong. I did not use bread flour, but unbleached AP, again. One thing>> I will use much less sugar next time....it is too sweet for what I want.(I used half the sugar called for this time, and it was much better for us, not tangibly sweet). I really appreciate finding this posted recipe for white bread- it's a great one. SIMPLE- you're likely to have the ingredients on hand. Also added egg wash and poppy seed this time. Yum.
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Floating Brownie

Reviewed: Apr. 21, 2012
I've made a few versions of this standby treat by now and this has to be one of the best- an especially puffy version compared with what I've had previously. All great chocolatey fixes, this one's great as well. The first time I made this specific recipe- a week ago- I made it exactly. This time, I'm out of cocoa and brown sugar. So I'm making the blondie version- we'll see how that goes.
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Shabbat Challah

Reviewed: Apr. 15, 2012
Apparently egg breads are the way for me to go. Anytime a bread recipe turns out for me the first AND second times, and tastes so good- gotta get a high score. Also pushing this one over the top is the easy preparation. I divided this recipe by 6 in order to get a great recipe for a loaf for 2, myself and my spouse. Wonderful- just as directed. Well, I did use poppy seeds instead of sesame, but that's all variable w/o affecting the performance of the functional recipe). This will be a permanent addition to our recipe box. Thanks for posting!
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Classic Molasses Cookies

Reviewed: Apr. 11, 2012
Fantastic! I made the recipe exactly. My process differs in that I roll my dough in waxed paper so I can cut 'em all the same size. More control. As I cut them off, I lay one side on a saucer of granulated sugar before baking. Everything's great out of the oven, but I appreciate these most the next morning with coffee. They are BIG like Grandma's cookies, and these certainly are the crackle-top molasses typed. Beautiful.
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