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

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Blueberry Muffins II

Reviewed: Aug. 30, 2009
This recipe was terrific! I really like that the muffin batter is not overly sweet; it really let the sweet-tartness of the blueberries stand out. Note: this may be my oven, but I only needed bake the muffins for about 20-23 mins, and they were nicely browned on the edges. If I had left them in for 30 mins, they would have been burnt. Overall, great muffin recipe. Will definitely be making them again!
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Best Steak Marinade in Existence

Reviewed: Aug. 30, 2009
This recipe actually caused me to start eating red meat again; I didn't know it could taste this good! I love, love, LOVE this marinade. I mainly follow the recipe, though I use fresh garlic (to taste) and fresh basil, and I leave out the hot sauce. I let the meat marinate for at least a day; three days if I have the time. I find this is great to prepare on the weekend and let marinate, and then cook up during the week when I want an quick but tasty dinner. Thanks so much for sharing!!!
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Iced Pumpkin Cookies

Reviewed: Oct. 25, 2009
These may be the best cookies I have ever eaten in my life...That pretty much sums it up.
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Ginger Glazed Mahi Mahi

Reviewed: Oct. 28, 2009
Not my favorite recipe--the vinegar taste was too strong and I could barely taste the ginger, though I followed the recipe exactly (though I baked the fillets instead of grilled them). I might try this recipe again without the vinegar and with doubling the amount of ginger. Might also add a smidge of orange juice since I'm taking out the vinegar.
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Spinach Tomato Tortellini

Reviewed: Dec. 30, 2009
This dish came out decently, though I was a little underwhelmed by the taste. I followed the recipe as written, though I did add a little extra spinach and used fresh chopped onions (and garlic) since my canned tomatoes were of the plain variety. The final result looked and smelled fantastic, but I felt that the taste was a little bland. However, my boyfriend loved it and had second and THIRD helpings. I think if I add some more garlic, pepper, and some Italian seasoning next time, it could be a 5-star dish. Overall, this recipe is definitely worth trying, but you might need to play with spices if you like something with a bit more of a punch.
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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