Tami Baity Recipe Reviews (Pg. 1) - Allrecipes.com (13567766)

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Tami Baity

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Cucumber, Mango, and Black Bean Salad

Reviewed: Aug. 25, 2012
This is really delicious, light and refreshing. My first thought when reading the recipe was that it was going to need a bit more flavor. I started by adding about 1/2 cup finely chopped red onion. I omitted the water and skipped the microwave. I drained and rinsed the beans, added the chopped mango, cuke and onion and tossed to combine. In a small bowl I whisked together the lime juice, cumin, cilantro, salt and pepper. I "pasted" one clove of garlic (rough chop the garlic, add some salt then press the flat of the knife on to the garlic and drag until paste) I then whisked in about 2 Tblsp olive oil. I poued this dressing onto the bean mixture and folded and stirred until evenly coated. For this dish to be at it's potential, it MUST be made the day ahead. Cover tightly and store in the fridge. This will allow the flavors work their magic and penetrate the beans. Otherwise this recipe would come out too bland.
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2 users found this review helpful

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Reviewed: Jun. 23, 2012
This was my first time baking anything gluten free. I made cupcakes with this recipe and they came out absolutely delicious! I did note that many many reviewers said that the recipe should read 1&1/2 teaspoons xanthan gum, not Tablespoons, so I adjusted accordingly. These cupcakes came out moist and fluffy and very very flavorful. Unless you tell someone they are, no one will know they are GF. I did not use the icing included with this recipe, but all the same, this recipe is a keeper I am bringing my cupcakes to a going away party tomorrow where the guest of honor is GF. She is going to love them! Thanks!!
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2 users found this review helpful

Sour Cream Chocolate Cake

Reviewed: May 29, 2012
My review is for just the cake recipe, not the frosting. This cake is really delicious. It is rich and chocolatey, not too sweet. I make cakes from my home for a living and needed a choc cake recipe to replace my old standby (which I still use) that has soy in it. I have a client who is allergic. I cut the recipe in half as this was just a test run to see if I will use it for the graduation cake. Upon reading the reviews, many were commenting on how dry the cake is. Although I suspect this is due to over-baking, I decided to swap out the butter for canola oil to make sure the cake was moist. Butter, while adding a rich flavor, can make for a drier cake. Oil makes a cake much more moist. Since there is so much choc flavor and also richness from the sour cream, you will not miss the butter. You can't taste it to begin with . Go with the oil and it will come out more moist. If the original recipe was 1c canola oil instead of butter, I would have given it 5 stars.
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Sour Cream Chocolate Cake

Reviewed: May 29, 2012
My review is for just the cake recipe, not the frosting. This cake is really delicious. It is rich and chocolatey, not too sweet. I make cakes from my home for a living and needed a choc cake recipe to replace my old standby (which I still use) that has soy in it. I have a client who is allergic. I cut the recipe in half as this was just a test run to see if I will use it for the graduation cake. Upon reading the reviews, many were commenting on how dry the cake is. Although I suspect this is due to over-baking, I decided to swap out the butter for canola oil to make sure the cake was moist. Butter, while adding a rich flavor, can make for a drier cake. Oil makes a cake much more moist. Since there is so much choc flavor and also richness from the sour cream, you will not miss the butter. You can't taste it to begin with . Go with the oil and it will come out more moist. If the original recipe was 1c canola oil instead of butter, I would have given it 5 stars.
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3 users found this review helpful

Strawberry Marshmallows

Reviewed: Dec. 17, 2011
Best Marshmallows Ever!
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1 user found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 15, 2011
These are just plain yummy. I have made them several times and they never last very long. I followed the recipe exactly. I always make sure to unwrap the candies while the cookies are baking. Once the cookies come out of the oven, you have to move pretty quickly to gets the candy in the cookie before the cookies sets and starts to cool. Once they are cooled down, I pop them in the fridge for about 10 mins to make sure the candy is firm before removing from the pan. I have also used foil mini cupcake liners set loose on a cookie sheet when I want to make a double batch but don't have enough mini muffin pans. Beware! These are addictive! Mmmm!
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4 users found this review helpful

Easy Curry Couscous

Reviewed: Dec. 14, 2011
This is delicious! I am standing at my kitchen counter having just finished making this to go with tonight's dinner. I followed the recipe exactly, with the exception of adding a bit of sauteed mushrooms. i sauteed them in the pan before adding the broth. I did not have fresh cilantro, but had some fresh purred in a tube. i added about a Tblsp to the broth before boiling. If you are hesitant about the raisins, don't be! They add another level of flavor that really makes this dish 5 stars. This will def. be a staple in my house from now on. Thank you for sharing this great and easy recipe!!
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5 users found this review helpful

Ultimate Chocolate Chip Cookies

Reviewed: Dec. 1, 2011
YIKES! I thought I would give these a whirl, as many swear by baking with Crisco. The texture was decent, but the flavor was not. Not good at all I am afraid. There was this weird lingering after taste as well. Also, there is no way this makes 36, unless they are the size of a quarter. I will go back to my tried and true (which is an altered version of the Toll House recipe on the bag! : 1&1/4 c. brown sugar, 1/4 cup gran. sugar creamed with 2 sticks soft unsalted butter. Add in 1 tsp vanilla and one whole egg and one egg yolk. 2&1/4 cups bread flour, 1tsp baking soda, 1 tsp salt, 1 -12 oz. bag of semi sweet choc chips. Always use real butter ladies and gentlemen. Save the crisco for a squeaky hinge.
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3 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Nov. 29, 2011
This recipe, as is, I give 4 stars. The water in this recipe makes the filling way to runny. Black beans are much tastier than kidney. I baked the sweet potatoes cut in half on a cookie sheet for an hour in a 400 degree oven. When they cooled, I scooped out the flesh and added them to the black beans I had mashed in the4 bowl. I added all the spices, mustard (I used dry and half the amount) and low sodium soy sauce into the potatoes and beans. I sauteed the onion and garlic in a small pan and added them to the mixture. Before folding them up, I grated just about 1oz of jalapeno jack cheese before folding them up. Definitely don not skip putting them in the oven! They come out warm and crispy. We loved these! My husband ate 4 of them!!
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2 users found this review helpful

Bolognese with Homemade Noodles

Reviewed: Nov. 19, 2011
This was so very very yummy! I had never made my own pasta before tonight. Something I always wanted to try. My mother in law gave me a pasta sheeter a while back and I finally found time to use it! It was so fun to make. I did find that the dough needed some moisture, so I added just enough 1/2and1/2 for richness to bring the dough together. Let it rest for a few minutes and it was smooth sailing from there on in! It cooked up quickly and beautifully. I love the flax meal in it too! It gave it extra texture as well as the added nutrition benefits. It looked beautiful in the dough too! The bolognese sauce was delicious. I had an over abundance of open red wine, so I subbed that for the water. I added a bit of ground sweet Italian sausage as well. Just personal preference. The recipe as is would be just as yummy. I just can't seem to leave well enough alone. I always have to put my own spin on things. I will be coming back to this dish again and again. So simple, yet great for guests as well. Thank you so much for sharing!
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13 users found this review helpful

Easy Baklava

Reviewed: Nov. 11, 2011
This was very yummy and really easy. It tastes very similar to my Greek Great Aunty Tina's recipe. Hers is thicker, so next time I will use 1.5 lbs. nuts. I used all walnuts, chopped them finely in my food processor and bumped the cinnamon up to 1.5 tsp and added a 1/4 tsp ground cloves. It's imperative to cut the baklava into pieces before baking. If you wait til after, all the phyllo layers will shatter and it won't absorb the honey syrup properly. The temp and time are perfect. Mine did not burn at all. I am bringing this to my Papouli (grandfather) who has recently been moved to a nursing home. This will surely brighten his day! Thanks for sharing this simple version of a wonderful Greek confection!
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8 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Oct. 23, 2011
This came out very greasy and the flavor was lacking big time. I will stick with Marshmallow Fondant from this site. It tastes SO good.
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3 users found this review helpful

Mom's Zucchini Bread

Reviewed: Sep. 28, 2011
Perfect! This bread has wonderful flavor and the texture is exactly what a zucchini bread should be. Moist with the right balance of not too dense and not too fluffy. Changes are not necessary to improve upon this recipe, it doesn't need it. To cut down on fat and calories I cut the oil to 1/2 cup and added 1/2 cup unsweetened applesauce. I used dark brown sugar in place of white and added about a cup or so of raisins, omitted the nuts. DO NOT drain your shredded zucchini!!! This will take away from the moistness. Actually, I added more like 4 cups cus I had so much. I easily could have added 5. I baked it at 325 as stated. I do not own 2 loaf pans, so mine went in a 9x13 glass dish sprayed with a bit of Pam. TRY THIS RECIPE. You will love it! Thanks for sharing!!
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3 users found this review helpful

David's Yellow Cake

Reviewed: Sep. 23, 2011
This is a great cake recipe. The way a classic yellow cake should taste, possibly better. If a box mix cake is what you are hoping to get, you should probably stick with the box, which is filled with all kinds of ingredients and chemicals that you just won't find in a real homemade quality cake like this recipe. I cut the recipe in half and made cupcakes with it. They came out light and flavorful and moist with a delicate crumb. As another reviewer stated, take the time to really cream your butter and sugar in the beginning, adding yolks one at a time and beating thoroughly. This, plus sifting the flour and baking powder and salt, really makes a difference in texture. When alternating the flour mixture with the milk, start and end with flour, splitting the flour into thirds and the milk in half. This will ensure everything is incorporated and will help prevent over mixing, which will make the cake tough and dry. Try this recipe, it's SO delicious!
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19 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Sep. 5, 2011
This was pretty tastey. My husband and I hosted my parents and 2 sisters for dinner last night. I did not change a thing bout the marinade (except I added way more fresh garlic) I only used 5 chicken breast though. The marinade as stated would absolutely not be enough for 8 chicken breast. Marinating overnight is an absolute MUST. I put the veg and chicken in separate zip top bags. NEVER marinate together!! I skewered the chicken and veg separately and grilled them over charcoal. The honey charred nicely giving it great flavor. My family really liked it.
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5 users found this review helpful

Easiest, Most Delicious Meringue Buttercream

Reviewed: Aug. 16, 2011
This is a really great simple recipe. I just finished making it for some cupcakes for a friends wedding anniversary. YUM! I have made Swiss meringue buttercream before, but lost my recipe, and couldn't remember the ratio of ingredients. This one is spot on. If you have never tried this, give it a go. It's rich and oh so silky. I never use a candy thermometer. I rub a bit of the egg/ sugar mixture between fingers. If the grittiness of the sugar is gone, it's perfect. Very important too is letting the mixture cool before whipping the meringue. Using a different bowl than the one you used to cook the egg whites will cool them much quicker than using the same bowl for cooking and then for whipping the meringue. Also, your butter should have a bit of give to it, but still be cold in the middle. This will keep your icing from being soupy. Don't freak out, this recipe works!! Add all 6 sticks of butter and it comes out perfect. To use after being stored in the fridge, bring to room temp and re-whip. You will never go back to using powdered sugar based icing again!
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8 users found this review helpful

Waffles I

Reviewed: Mar. 19, 2011
These are fantastic! I just finished eating them, and my husband and I were swooning. The are light as air, but crispy on the outside. Perfect. Exactly the texture I have been looking for in a waffle recipe, but could never find. I followed the recipe exactly except I added about 2 Tblsp. lemon juice into the measuring cup and added milk on top to equal 1&3/4 cups. I think everything tastes better with home made buttermilk! I will use this recipe again and again. Thank you for sharing!!
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1 user found this review helpful

Balsamic Roasted Vegetable Salad

Reviewed: Feb. 28, 2011
This was really good! I made it to bring to a friends house. I was asked to bring a salad, but didn't want to bring a traditional lettuce tomato cucumber bla boring salad. It's a cold snowy February day, I wanted something roasted and hearty. Wah-La! I Omitted the tomatoes, they are terrible this time of year in MA. I also opted to skip the pine nuts. I am not a huge fan, and I was on a budget. I used mini yukon potatoes cut in half. The person who submitted this recipe also rated it to add some suggestions. She is right, you will need to nuke the potatoes for about 8-10 mins so they are just fork tender. 3 mins is not enough. Also, I took some of the roasted garlic out and mashed it into the vinegar like she also suggested, and tossed everything together. O man was it tastey! I tossed in sliced mushrooms to roast with the other veggies cus I had them and i LOVE them. YUM YUM YUM! and really healthy! My husband and I are eating the left overs tossed with chicken tonight for dinner. Can't wait! Thank you for sharing this recipe. It was exactly what I was looking for!
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15 users found this review helpful

Cake Balls

Reviewed: Dec. 26, 2010
These were ok, but I expected them to be better. It may be that I haven't had box cake mix in ages, along with store bought frosting, and I forgot that the taste and texture of both are, well, store bought. I made a choc cake and mixed in cream cheese icing as some one suggested. I think choc would have been better. I let the cake cool completely and crumbled it up and mixed in the frosting. I really think a whole standard size can of frosting is too much, as it came out very very mushy. I suggest mixing it in batches stopping when the cake crumbs are just moist enough to form a ball. I used real choc and tempered it. Probably the best part of the whole thing. I have had cake balls before, but made from simple scratch cake and real butter cream that only takes a few extra minutes to throw together that far exceed this version. I won't be making these again. Sorry.
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 21, 2010
YUM!!! I was craving oatmeal raisin cookies, and could not find my tried and true recipe anywhere. I am glad I stumbled upon this one. For my own personal taste, I bumped up the measurements of spices and raisins. To my chagrin I was out of vanilla. I decided to add a couple Tblsp of molasses, which made these heavenly! I used all butter. The flavor and texture are SO good. Moist and chewy. Thanks for coming to the rescue of my cookie craving!!
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5 users found this review helpful

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