CuppaTeaGirl Recipe Reviews (Pg. 3) - Allrecipes.com (13423214)

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Green Tea Layer Cake

Reviewed: Oct. 24, 2010
This cake turned out very nicely. I used 2 cups of all-purpose flour because I didn't have any cake flour on hand, and I doubled the ingredients for the frosting. The cake came out incredibly moist, with a light flavor. I was happy that the green tea taste was subtle--almost like a zucchini bread taste. The frosting was good, too, though a bit more sugary then I prefer my cream cheese frosting. I made this cake for a co-worker who requested a "something with green tea," so I'm hoping it will live up to her expectations! Overall, though, this is a nice cake to serve to someone.
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7 users found this review helpful

Mississippi Tea Cakes

Reviewed: Oct. 14, 2010
A great, simple cookie--kind of like a sugar cookie, but less sweet and a little more dense. Great with tea, as the name would suggest. I followed the recipe exactly, and in my oven the cookies took between 10-12 minutes to bake; I pulled them just as the edges started to turn brown, and that was perfect. I used a small ice cream scoop to make the cookies, and got about 20-24 pieces. Recipe is super easy to make, and the best thing is that you can dress it up or down however you please; a great base recipe. I might try nutmeg, cinnamon, and lemon variations on the next few batches.
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3 users found this review helpful

Bordelaise Sauce with Mushrooms

Reviewed: Sep. 25, 2010
Foodgasm. That is the best way to describe this sauce. I'd been on a "eh, it tastes okay" cooking streak, and I wanted to impress my boyfriend with a really great meal. THIS IS IT. I followed the recipe exactly, and was liberal with the salt and pepper where they say "to taste." The sauce was robust with flavor; the texture was satiny smooth; I licked the gravy boat and wished I had made more. My boyfriend proclaimed this "fantastic" and was still talking about it the day afterward. And, the best part was, this recipe was incredibly easy. I highly recommend this to anyone looking to make a WOW meal. One suggestion--the recipe, as it's written, makes enough gravy for two, maybe three people; I would double it for 4+ dinner guests.
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33 users found this review helpful

Lemon Mushroom Herb Chicken

Reviewed: Sep. 20, 2010
This was wonderful! I ended up making it for myself on a night when I didn't feel like cooking, and I'm so glad I decided not to get take out! I made only two chicken breasts, so I reduced the amount of flour to 1/2 cup (still more than enough) and the butter to 1/4 cup (plenty). I also used canned "regular" chicken broth because I didn't have condensed on hand. I skipped the lemon zest, parsley, and capers because I didn't have those, either. I served the chicken with leftover rice, which was great for soaking up the yummy sauce! Will definitely be making this again...and next time, for people other than myself!
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1 user found this review helpful

Tzatziki Sauce

Reviewed: Sep. 16, 2010
This was great! I halved the recipe, and it still made a TON of sauce. Next time, I might put in more garlic, or maybe even garlic powder in addition to the garlic cloves since I don't feel the garlic taste was potent enough. I let it chill overnight and served it the next day on "Turkish hamburgers"--beef browned in a pan with chopped up onions, served on wheat pita bread with diced tomatoes, pickles, and, of course, generous dollops of tzatziki sauce. Yummy! I also used this sauce as a base for a dill-mustard sauce over salmon since most of the ingredients were the same. See "Quick Poached Salmon with Dill Mustard Sauce" recipe on this site for actual recipe.
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Sep. 15, 2010
This was a pretty decent recipe. I made some minor changes--used sour cream instead of mayo because I hate mayo; used garlic powder and regular salt instead of celery salt, per some reviews; and sprinkled a bit of old bay seasoning on the fillets before broiling, also per some reviews. The taste was pleasing, but not particularly strong, but I think that's my fault. I will definitely try this again, next time adding more garlic powder, and adding more than a "sprinkle" of old bay seasoning right into the parm mix. I think those small adjustments could kick my rating to a 4 or even a 5. FYI, i served with spinach-ricotta tortellini as a side dish--made a great combo!
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1 user found this review helpful

Lemon Sugar Tea Cookies

Reviewed: Sep. 12, 2010
I was sorely disappointed with this recipe; my main complaints are that the cookies spread extremely thin and that they came out extremely greasy. They also had a quick burning point--10 minutes was too little, and 11 minutes made them start to burn on the edges, which created an awful burnt butter smell. I was hoping for a thick, chewy cookie, and instead I got something that I would be embarrassed to serve to company. I followed the recipe, so I'm not sure why I had bad results and so many others had great results. I did leave the batter in the fridge for several hours instead of just one, so maybe that had something to do with it. I may try them again at some point, following the instructions to refrigerate for only one hour and watching the baking time very closely. However, I don't recommend this recipe to others.
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2 users found this review helpful

Best Brownies

Reviewed: Aug. 20, 2010
Excellent brownie recipe. Very easy to make and they baked up in 22 minutes, which resulted in slightly fudge-y centers with cake-y edges. These brownies are very thin, but rich. I brought a batch to work and one co-worker came over, saying, "I heard the brownies are killer. Can I try a piece?" :-) Speaks for itself! Note: I left the brownies un-frosted.
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2 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Jul. 28, 2010
These are fantastic! I added ingredients as written, but per other reviews I baked at 325 for 25-30 mins. I did the toothpick test and pulled them the minute the toothpick came out clean; was afraid of over-baking. I added "Satiny Chocolate Glaze" from this site. The final result was chewy and gooey...just perfect! Will definitely make these again.
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2 users found this review helpful

Lemon Blueberry Bread

Reviewed: Jul. 26, 2010
This bread came out just as I expected it to be. I omitted the nuts (personal preference) but otherwise stayed true to the recipe as it is written. The bread baked up in about 60 minutes, and it looked picture perfect coming out of the oven. The lemon flavor is not too overpowering, and the lemon aroma is vaguely fragrant. Though the bread itself is dense, the taste is light and moist; the blueberries add a nice burst of flavor. I would make this again, especially as a side dish for an afternoon tea.
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5 users found this review helpful

Peanut Butter Popcorn

Reviewed: Jun. 11, 2010
Oh. My. Goodness. This sinfully delicious recipe brought me back to my childhood. I followed the recipe exactly, though I did this all on the stove since I didn't have a bowl big enough that would fit in the microwave. For stovecop cooking, just put butter, marshmellow, brown sugar in a LARGE pot (a stock pot with high sides is best), and keep stirring over low heat until everything melts--5-7 minutes. Once it starts to bubble, turn off burner and add mix in peanut butter. Add popcorn and fold in with large spatula. Make sure you get the extra gooeyness at the very bottom! I actually made popcorn balls with this recipe. After popcorn is thoroughly mixed with coating, wet hands slightly and pull out handfuls of popcorn according to the size balls you want. Shape into balls, but be careful--mixture is still pretty warm at this stage. Place popcorn balls on parchment paper-covered cookie trays to cool. Finger-lickin' good!
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1 user found this review helpful

Chicken And Rice L'Orange

Reviewed: Jun. 11, 2010
Great recipe. I followed it exactly, except for omitting the green onions because I was too lazy to go out and buy some. I would advise that you drain the pan after you take out the toasted almonds and before you add the chicken/more butter. I left the almond "juice" in the pan, and I think this added unnecessary grease to the recipe. Everything still tasted fine, but it may have a lighter taste if the pan were drained. Also, I added the marmalade just after the chicken started to slightly brown, so it had a chance to carmelize as the chicken cooked up. Everything turned out yummy, especially the rice, which I will make again with other dishes.
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6 users found this review helpful

Basic Corn Muffins

Reviewed: May 23, 2010
Great muffins! I have forever been searching for a corn muffin recipe that rivals the Jiffy Corn Muffin mix, which I absolutely love. This recipes comes pretty darn close! Also, for a little twist, after I spooned enough batter into 6 cups, I added a bit of orange zest to the remaining batter and ended up with 6 orange corn muffins. Both kinds were yummy!
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0 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Apr. 29, 2010
Amazing recipe. I followed the recipe exactly, omitting the chopped peanuts at the end, and the cookies came out amazing. Everyone raved about them. Note: these cookies ARE best when slightly undercooked, but I pulled my first batch a bit too early. Instead of tossing them, I crumbled them over a bowl of vanilla ice cream and added some chocolate sauce, and voila, and amazing extra dessert made from the "ruined" cookies.
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Ranchero Macaroni Bake

Reviewed: Apr. 28, 2010
A pretty decent version of mac and cheese. I used about 20 ounces of the soup (fat-free, and only because I had bought two smaller cans instead of the one, large can) and reduced the milk and salsa to about 3/4 each. I put in around 4-5 cups of pasta (I like a lot of pasta!), and only about 2 cups of cheese because I ran out. Next time I will definitely add in 3-4 since I couldn't really taste the cheese this time. Everything came out bubbly and creamy, and the dish had a nice tang to it. It also smelled really good in the oven. I'll make this again, as it's quick and easy and great for a chilly day.
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1 user found this review helpful

Honey Ginger Shrimp

Reviewed: Apr. 22, 2010
Good recipe! I doubled the honey (would actually triple next time for more flavor) and reduced the red pepper to 1/2 teaspoon--still rather spicy! I marinated the shrimp in the sauce overnight, and then dumped them into a sautee pan that I sprayed with PAM to cook them; added a dash of soy sauce while cooking for extra flavor. Served the finished product with steamed white rice and some cooked green beans that I sauteed in the saucepan for a few minutes after I had removed the shrimp. A good, quick dish with a refreshing taste of the Orient!
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2 users found this review helpful

Hazelnut Crumb Coffee Cake

Reviewed: Apr. 17, 2010
I was disappointed by this recipe. I followed it exactly, but I found the end result to be rather bland and slightly dry; the topping was also lackluster. I don't know if I somehow messed up the recipe (though I am a seasoned baker) or I was just expecting something much more flavorful, but I was not impressed. I am glad that I didn't make this to serve to people. I might try this recipe again with some alterations, but I wouldn't recommend the original to anyone.
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2 users found this review helpful
Photo by CuppaTeaGirl

Dark Chocolate Cake I

Reviewed: Apr. 5, 2010
This recipe makes an AMAZING chocolate cake! I followed the recipe exactly and took another reviewer's recommendation of making sure the cocoa/hot water mixture had cooled thoroughly before mixing it in with the other ingredients. (Note: the bottom of the bowl was still warm, but the mixture was no longer hot--tepid, at most). I poured the batter into 12 mini-bundt pans and was rewarded with rich, MOIST, decadent chocolate cakes. I made them for a party and served them with raspberry sauce, and not one was left by the end of the night. This is now my go-to recipe for chocolate cake.
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1 user found this review helpful

Chicken in a Pot

Reviewed: Feb. 7, 2010
This is a great dish!! It's been awhile since I tried a new recipe, and this did not disappointment. I did not change a thing except for that fact that I doubled the sauce ingredients, per others' recommendations. I let the chicken simmer for exactly 20 minutes, and the chicken was perfectly cooked, moist, juicy, and flavorful. The mushrooms were delectable after soaking in the sauce, and the spices were just right. Will definitely be making this again.
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2 users found this review helpful

Corrigan's Minestrone

Reviewed: Dec. 30, 2009
I used this recipe as a base for my soup and ended up with something fantastic! I made the following changes: used chicken broth instead of veggie broth; tomato sauce instead of tomato paste; and canned green beans (drained) instead of kidney beans. I also skipped adding macaroni since I figured the potatoes added enough starch to the soup; I didn't miss the pasta, but my boyfriend did. Also, since it's the middle of winter and I didn't feel like paying an arm and a leg for fresh herbs, I used dried Italian seasoning. A great recipe, and easy to change according to your preferences. Thanks for sharing!
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