CuppaTeaGirl Recipe Reviews (Pg. 1) - Allrecipes.com (13423214)

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Yogurt Whole Wheat Quick Bread

Reviewed: Apr. 2, 2012
Nice quick bread for breakfast, though not my favorite. I found the taste very light and slightly bland, so it definitely needs some jam spread on it. It's a great way to use up leftover yogurt, though, so I would make it again for that reason. Otherwise, I'll stick with the Colonial Brown Bread recipe found on this site.
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Chicken Enchiladas II

Reviewed: Mar. 29, 2012
This was soooo yummy. I used whole wheat/low fat ingredients where necessary (still came out fantastic!), and I also used "Slow Cooker Cilantro Lime Chicken" (recipe on this site) for the filling. Everything cooked up bubbly, creamy, and delicious. And, relatively guilt-free thanks to my smart substitutions. However, next time, I think I would leave out the cream mixture from the filling--while it was tasty, I felt it detracted from the already yummy chicken I was using. But, if you're using plain old rotisserie or baked chicken as your filling, definitely keep the cream mixture in the filling for some taste, and maybe add some taco seasoning for a little kick. Otherwise, the overwhelming taste will be "cream" and not "Mexican spice." Will definitely make this again, and soon!
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Slow Cooker Cilantro Lime Chicken

Reviewed: Mar. 29, 2012
This dish was good, but not as tasty as I was hoping for. I followed the directions exactly, and I used the shredded chicken to make "Chicken Enchiladas II" (recipe on this site). The overall result was good, but here is what I would do next time for ever better taste: 1) Add more lime--maybe another full lime, juiced. 2) Add a bit more taco seasoning 3) In the last half hour, I would shred the chicken, and then put the shredded chicken back in the slower cooker for the last 30-45 minutes to absorb the flavor.
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Lobster Mornay Sauce

Reviewed: Mar. 26, 2012
This was DELICIOUS!!! I made this with shrimp instead of lobster (cheaper!), and I omitted the mushrooms (boyfriend hates them) and used light cream instead of heavy cream. I followed the cooking directions as written, and this created the most silky, savory, and decadent sauce. My boyfriend was raving about this dish to friends and family. Best part? So incredibly easy to make. I served it over brown rice and sauteed squash. You could serve it over pasta, but I recommend (brown) rice because the sauce is pretty thick, so the rice was great for soaking it up; the pasta might be a bit too heavy with the sauce. Make this for your boss who you want to impress, and for your mother in law who you want to hush up. :-) YUM.
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Honey Roasted Red Potatoes

Reviewed: Mar. 15, 2012
These were so good!!! I omitted the onion because I don't like it, but I followed the rest of the recipe exactly. I recommend cutting the potatoes into small chunks so they cook up more quickly; I had mine in the oven for 30-35 minutes, and the larger pieces could have used a bit more time. However, the end result was lightly sweet and buttery potatoes. Loved them!
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Baked Dijon Salmon

Reviewed: Mar. 15, 2012
I really liked this salmon recipe. I used Smart Balance instead of butter (healthier), and I used walnuts instead of pecans because I only had walnuts on hand. I let the sauce sink into the salmon a bit before adding the walnut topping. The end result was a subtly sweet and tangy salmon dish with a delightful crunch. I served this with honey roasted potatoes and lemon squash, and it was a great, relatively quick dinner.
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Almond Sauce Chicken Breasts

Reviewed: Mar. 7, 2012
This was a very nice, different chicken dish. I did some "health-ing" up with the recipe, and it turned out fine: only used butter (no oil) to brown chicken; used light cream instead of heavy cream. I also omitted mushrooms and onions, but that's only because I forgot to buy them this week. I think the mushrooms would have been a nice touch; maybe not the onions so much. Some tips: --Process/blend almond paste before adding to pan. It will melt faster and more evenly into the cream mixture. --Cover your baking dish with foil before baking; I didn't, and some of the cream sauce ended up browning and sticking to the dish, making it very hard to clean. Or, you could line the dish with foil before putting in chicken. --I don't see a huge need to brown the chicken before putting it in the oven. The heat from the oven browned the almond crust better than the butter, so you will still get the same appearance if you skip the frying in butter step. I served this with cinnamon vanilla mashed sweet potatoes, which were the perfect compliment to the almond flavor of the chicken.
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Lemon Yogurt Muffins

Reviewed: Mar. 5, 2012
Excellent recipe. I used plain, non-fat yogurt, and the lemon flavor was perfect--sunny and sweet, not too overpowering. Also, the yogurt--even non-fat yogurt--helped the muffins bake up extremely light, spongey, and moist. Note: at 400 degrees, these baked up in 10 mins; any longer and they would have started to burn on the bottom. Also, I used my own lemon glaze (3/4 cup conf sugar; 1.5 tbsp milk; 1 tsp lemon extract--mix it all up), and spooned it over the muffins after they were out oven. These muffins were a hit with everyone, and I will definitely be making them again.
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Pignoli Cookies I

Reviewed: Feb. 13, 2012
Fantastic cookies!!! This was my first time making these cookies, and I was extremely nervous because, well, they are not cheap to make! But, I followed the recipe and various reviewers' comments, and I achieved pignoli perfection! I followed the recipe exactly, and here are my tips: 1) I have a very, very small food processor, so here is what I had to do: I combined the almond paste and granulated sugar in a bowl, and I mushed the two together by hand, kneading the sugar into the paste. When it all seemed incorporated, I put little batches of the paste-sugar in the processor and whirred it around. After the mixture was smooth, I put it all into another, larger bowl; added egg whites and mixed with a hand mixer on LOW speed (careful: splatter potential). I then added the confectioner sugar, a 1/4 cup at a time, blending with hand mixer after each addition. Mixed until smooth. 2) Definitely refrigerate the dough--15-20 mins is great. 3) Definitely use parchment paper; also, the cookies don't spread THAT much, so I was able to fit 7 on a sheet. 4) Baked at 325 for about 20-25 mins. Take them out when they JUST start to brown on the edges, even if the centers look pale--the cookies will harden perfectly once out of the oven and they start to cool. I will definitely be making these again. And again. And again.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 7, 2012
Creamy, garlicky, and delicious! I followed the recipe, except I used roasted garlic alfredo sauce (unrefrigerated) instead of 4 cloves garlic to save time. Also, I mixed all ingredients in a bowl, then poured into a baking dish so everything was evenly blended. It baked up all gooey and bubbly, and everyone at my Super Bowl party loved it. Serve with Triscuits for some nice salt flavor to balance the creaminess! Note: thaw the spinach WAY in advance of making the dip. I tried to rush the process by rinsing under hot water in a strainer, and then leaving it to soak in a bowl of hot water, and though it effectively thawed the spinach, it did create a huge mess in my sink and on my hands. If you let it thaw overnight or for a few hours ahead of time, you'll save yourself a headache during prep.
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Boneless Buffalo Wings

Reviewed: Feb. 7, 2012
This is a terrific recipe. I made these for a Super Bowl party and everyone loved them. Per reviews, I doubled the flour mixture, and it was just enough for 3 lbs of self-made chicken nuggets. Also, for a healthier version, I baked the chicken pieces instead of fried them. Note: when dredging through flour, definitely DREDGE. The first time I ever made these, I thought I would take a short-cut and toss the flour mix into a baggie, add the nuggets, and shake it all up to coat. I ended up with half-covered pieces and way too much flour on each piece. Follow directions here--dip in egg, dredge in flour, dip in egg again, dredge in flour, shake off excess flour. It is worth the effort! Also, I did not serve with the recommended sauce, but instead used "Scott's Buffalo Wing Sauce" recipe from this site. The sauce was awesome.
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Scott's Buffalo Wing Sauce

Reviewed: Feb. 7, 2012
This is a fantastic wing sauce--tastes just like something you'd find at a restaurant. I made it to pour over boneless buffalo wings (from the "Boneless Buffalo Wings" recipe posted by BettyCook on this site), and everything received rave reviews! Will definitely be making this again.
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Sweet, Sticky and Spicy Chicken

Reviewed: Jan. 13, 2012
This dish was decent but nothing earth-shattering. I mostly followed the recipe but used dried ground ginger and garlic powder instead of fresh. I also subbed in some red pepper flakes for the hot sauce. The sauce was nice, though I added some cornstarch for thickening purposes. Served with brown rice (great for soaking up sauce) and steam-fresh green beans. Interestingly, I found this recipe was better the day-after when it had been reheated. It's a quick meal for a weekday night if you're looking for something decent but not impressive. I may or may not make it again.
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Pecan Sandies

Reviewed: Dec. 5, 2011
A wonderful cookie--light, crispy, melt-in-your-mouth buttery, nutty goodness. I followed the recipe exactly, though omitted the rolling in sugar part; instead, I pressed a pecan half onto the top of each cookie before baking. Cook until edges are just starting to brown; they will harden nicely as they cool. A perfect cookie for the Christmas season.
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Pumpkin Coconut Bread

Reviewed: Dec. 2, 2011
A nice pumpkin bread, but not my favorite. I followed the recipe exactly, though I omitted the nuts (I don't like them in breads). Despite what other reviewers said, I could not really taste the coconut--all it did was add an interesting texture to the bread. However, the pumpkin flavor was very tasty and slightly spicy, and the bread itself turned out incredibly moist. If I did make this recipe again, I would sub in raisins for the coconut. However, I think I will stick with my personal fave recipe, also found on this site--Downeast Maine Pumpkin Bread.
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Jelly-Filled Muffins

Reviewed: Oct. 24, 2011
These turned out very tasty, but I would make the following alterations for 5-star muffins: 1) use a full tablespoon of jelly instead of a teaspoon. The tsp of jelly flattened out and made a ribbon inside the muffin, which was nice but didn't really have that "jelly donut" turnout. I also might try injecting the jelly into the batter after spooning it into the muffin cups; this way, it can pool inside the center instead of be flattened by the batter going on top of it. 2) I would reduce oven temp to 350 degrees. Baking at 400 caused my muffins to get slightly singed on edges and bottoms and made the muffins slightly dry. I lowered the tempt to 350 about 10 minutes into baking, and I think that saved the batch from completely being ruined. Next time, will bake at 350 from the get-go. Other than these small changes, the recipe was terrific. The muffins were very flavorful and quick to whip up. A great recipe for a weekend morning when you tire of the usual french toast and pancakes for breakfast.
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Creamy Chicken and Vegetables

Reviewed: Oct. 21, 2011
This is a great, quick, yummy meal for a chilly night. I mainly followed the recipe, but I eliminated the bag of frozen veggies (didn't have it on hand) and I added some paprika (about 1/4 tsp) for some extra flavor. This cooked up in about 20-25 minutes--quite a relief after a full day of work! I also made some brown rice and steam-in-the-microwave green beans as my sides, and I sauteed some shitake mushrooms to add to the dish because I can never have too many mushrooms. The chicken was tender, and there was just enough sauce to amply cover the chicken and the rice for everyone. Delicious! This is not the first time I've made this recipe, and it won't be the last.
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Chicken In Basil Cream

Reviewed: Sep. 26, 2011
A wonderful deviation from the standard chicken dish, though I did change a few things: Instead of milk, I dipped the chicken in one egg (beaten) and breadcrumbs. Then, instead of frying in butter, I baked the chicken in the oven (350 at 40 mins) for a healthier version of the dish; just sprayed a dish with Pam and laid the chicken in. The baking made the chicken nice and crispy on the outside and moist and juicy on the inside. I made about a batch-and-a-half of the sauce because I wanted to use up all the cream I had in the fridge. So, I added about an EXTRA 1/2 cup of cream; EXTRA 1/4 broth; EXTRA 1/4 parm cheese; and EXTRA 1/4 basil to what's written in the recipe. I omitted the pimentos due to preference and kept the pepper amount the same. I also added some cornstarch to thicken the sauce. The sauce was delicious! The chicken broth gave it a mild but savory flavor, and it was surprisingly light for a cream sauce. The only complaint? I couldn't really taste any basil. I served the sauce over the chicken and some leftover plain pasta, and topped the dish with some diced plum tomatoes for color and added flavor. Yummy meal, and super easy to make; you can create the sauce in the last five minutes the chicken is baking. The boyfriend mentioned several times while eating that this was a great dish, so this is definitely a keeper recipe.
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Lemon Coconut Squares

Reviewed: Sep. 8, 2011
I've actually never tasted a lemon bar before this, so I don't have anything to compare these treats to. However, for a totally new experience, I think they came out very well. I made some adjustments based on reader's reviews -- I decreased the "regular" sugar to 1 and 1/4 cups and increased the lemon juice to 3/4 cup. I also added the coconut (unsweetened, from Whole Foods) to the pan during the last 10-15 minutes of baking. I'm glad I made these changes--the bars turned out sweet enough, and there was still a strong taste of lemon. The coconut did get toasty and brown quickly, so I am glad I waited to sprinkle it on last. (I also patted the coconut into the bars a little bit so it didn't flake off as much later on.) I baked the mixture for about 30-35 minutes; I waited until the bars were almost firm to the touch, since I wasn't sure how wobbly and mushy these are supposed to be. I liked how they came out--very much like little custard cakes. I would make these again for lemon-lover friends.
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Mom's Zucchini Bread

Reviewed: Aug. 11, 2011
This is the ONLY zucchini bread recipe I will use. I follow it exactly (minus the nuts--personal preference), and it bakes two PERFECT loaves every time. I share it with everyone and have been told by more than one person that it's "better than my mom's!" I think the allure is its incredible moistness, even on the edges. Note: I hand-grate my zucchini then strain out as much juice as possible--so, when I shake the strainer full of zucc, nothing drips out. Then I measure out the cups of zucc. The zucc does retain some moistness/juice, but this ensures that the zucc doesn't saturate the batter. I think this is also a key to a perfect bread. Some extra work involved, but well worth it in the end!
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