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

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Mongolian Beef and Spring Onions

Reviewed: Mar. 28, 2011
This is one of the best things I have ever cooked. The taste is phenomenal; it's exactly like something I would receive in a Chinese restaurant. I am seriously impressed with myself (and the recipe). That being said...this was a pain in the behind to make. I fried the beef strips in only 1/4 cup oil (to make an attempt at health,) but the oil still splattered everywhere. Very painful. It took awhile to fry up all the beef strips, so it got annoying after awhile, being attacked by hot oil drops and beef fat. However, making the sauce itself was simple and quick. I didn't have fresh garlic or ginger on hand, so I used dried (1/2 tsp ground ginger and reduced 1 tsp garlic powder). Everything else was added as written (though I used low sodium soy sauce). I served with white rice, which was great to soak up the delicious, thick sauce. Note: after pouring off excess oil, you might want to de-glaze the pan with water and then dump the de-glazings in the trash so you have a cleaner pan to put the beef back into with the sauce. I DIDN'T dump the de-glazings, and while they didn't alter the taste of the sauce, they did detract from the silky smooth texture of the sauce. I will be making this again and sharing it with everyone I know. YUM!
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3 users found this review helpful
Photo by CuppaTeaGirl

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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12 users found this review helpful
Photo by CuppaTeaGirl

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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2 users found this review helpful

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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Coconut-Lime Cheesecake with Mango Coulis

Reviewed: Jun. 5, 2011
This was AMAZING. My first attempt at ever making a cheesecake, and I'm darn impressed with myself. The gingersnap-coconut crust is a perfect compliment to the sweet, creamy, and slightly tangy cheesecake. The coconut and lime flavors blended together nicely; I could barely distinguish either one on its own. I followed the recipe exactly, and I found it super easy to use--the touch/indent test worked well to test for doneness. Recommendations: this is a good dessert to make a day-ahead, since the cooling-in-the-oven process, as well as the chilling-in-the-fridge process can take awhile. But, by the next day, the cake had set and the flavors had melded, and it was perfect. The mango coulis was nice, but I could have eaten the cheesecake without it and been perfectly happy. Note: the recipe bakes a very thin cheesecake, though rich and dense. If you're looking for a thicker cake, (for presentation reasons), you might want to double the FILLING recipe (crust can stay the same).
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6 users found this review helpful
Photo by CuppaTeaGirl

Colonial Brown Bread

Reviewed: Feb. 25, 2011
A fantastic bread. Dense and not at all too sweet; this is perfect with some butter and/or jam and a cuppa tea. (The bread is quite tasty on its own, too, without any type of spread.) Definitely not a sandwich bread, but a great bread for breakfast. I followed the recipe exactly and found that I pretty much needed the whole hour to bake the bread. The top gets pretty brown, though, so I did a few knife-tests to make sure I still had to let the middle set (I did). The best part about this recipe is that it was EASY to make the bread--no mixers, no taking butter out of the fridge an hour before to soften, no creaming of anything together. Just throw it all in a bowl and mix it up, then bake! Clean-up was a breeze, too.
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8 users found this review helpful
Photo by CuppaTeaGirl

Blueberry Buckle

Reviewed: Feb. 18, 2011
This is possibly the best thing I have ever baked. I fell a little bit in love with myself last night. I followed the recipe exactly and it came out perfect--the crunching topping with the cinnamon was an awesome addition. I will be serving this tonight at a dinner party with french vanilla ice cream. Note: if you use a glass baking dish, add about 10 minutes on to baking time.
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5 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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32 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

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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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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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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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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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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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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1 user found this review helpful
Photo by CuppaTeaGirl

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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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jul. 27, 2011
These are fantastic! Also one of the easiest baked goods I've ever made. Everything goes into one bowl, which is awesome for clean-up purposes. I followed the recipe exactly, baked for 30-35 mins (allow for extra time if you use a glass baking dish), and the bars came out perfectly--the right amount of toasty on top, jammy in the middle, and soft and pliant on the bottom. I used fresh, organic raspberry jam I bought at a craft fair, and that freshness is what really sets the bars apart from other cookies. Also, the fact that this recipe gives you a thick ribbon of jam through the entire pan of cookies, unlike some other recipes where you have to go searching for the jam. I've made three batches in less than a week, and everyone is asking for more. A keeper recipe, for sure.
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10 users found this review helpful

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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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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1 user found this review helpful

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