Tina Recipe Reviews (Pg. 2) - Allrecipes.com (13831897)

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Creamy Chicken and Wild Rice Soup

Reviewed: Nov. 23, 2008
I added shredded carrots and changed the cream to half milk and half/half to make it healthier. I also used reduced salt chicken broth. It was a big hit with everyone.
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Caramel Bread Pudding

Reviewed: Nov. 23, 2008
My kids and I loved this recipe. I did drizzle caramel ice cream topping over it when it came out of the oven, but other than that I stuck to the recipe. We liked it better cold than warm.
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Chocolate Custard Bread Pudding

Reviewed: Nov. 11, 2008
I was surprised this recipe has a 4 star rating. It tasted like some kind of odd and not good tasting french toast and not like a bread pudding nor does it have any sort of custard texture. My 6 & 7 year old would not even get past a 2nd bite and both said they didn't like it. That is a good indicator I'd say and I agree.
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11 users found this review helpful

Pumpkin Cheese Bread II

Reviewed: Nov. 9, 2008
I made this recipe for a large gathering this past week. I did change the oil by doing a mix of mostly applesauce and oil. Also, in the bread mix I did an even ratio of brown & white sugar instead of all white sugar. It is tought to spread the bread mix on top of the cream cheese layer, but in the end it sort of swirled and was pretty. You really have to watch how much dough you put in the pan before the cream cheese layer or you won't have enough to cover the cream cheese. It was a very moist, flavorful bread that is now one of my favorites. It didn't say whether to store this in the fridge or not, but cooked cream cheese or not it seemed like it should stay in the fridge so that's what I did. The bread was well liked.
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Nov. 7, 2008
This recipe was just awesome! I served it at a large gathering and it was a hit both for how pretty it is and it's wonderful flavors. I did of course change some things so here is what I did. I used canola oil instead of vegetable oil. I also used about 3 different types of mixed lettuces, which added to the pretty factor and flavor. I used more pears and winesap(more tart & red) apples and treated them w/ lemon juice to prevent browning. I realize the dressing has lemon juice in it, but by the time it would have all gotten together I would have had browning apples & pears which is not appealing. Great Recipe and now one of my favorites!
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Dawn's Candied Walnuts

Reviewed: Nov. 7, 2008
I served these on top of the Butternut & Apple Harvest Soup recipe on this website. It was a good combo. People also loved to just eat them as they are. I got multiple requests for the recipe. A good example of an expensive product to buy already done made cheaper and did I mention it is easy to do yourself. It's also one of the few recipes that I made no changes to.
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1 user found this review helpful

Bread Bowls II

Reviewed: Nov. 4, 2008
Instead of all the work of stretching around bowls here is what I did. I turned on the oven to 350 and ran it for about 1 1/2 minutes and turned it off. I put a oven safe dish of hot water on the lowest rack setting and then put frozen bread loaves uncovered on a greased cookie sheet and put them on a rack above the water dish and closed the oven. It takes around 2 hrs for the dough to rise. Then take the bread out and pull it apart into 5 chunks per loaf of dough. Use your hands and make it into a ball making sure the bottom is somewhat flat and solid then put back on the cookie sheet and into the warm oven to rise again for about 30-45 minutes. They will naturally rise again and form the shape of a bowl. Brush w/ eggwash or butter/olive oil whichever you like and bake at 350 for 17-22 minutes. Let them cool. When cool, cut off the top w/ a bread knife and gently take out the inside but leave at least 1/4 inch on all the inside area. Gently push your fingers around the inside to firm up inside and bake the bowls for up to 10 more minutes to crisp up. It may sound like a lot when it is typed out, but it is very easy. Frozen bread dough is very tough to pull and stretch w/o tearing so this route is simple. You could even just cover the frozen loaves of bread overnight on a table or counter w/ plastic and towel on a greased cookie sheet and that would take care of the first step before forming the circles. I also sometimes mix in italian seasoning or parmesan chee
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53 users found this review helpful

Peach Bread

Reviewed: Oct. 23, 2008
I made this bread for a large gathering this week. I took the suggestions of others and cut the oil by 1/2 and substituted homemade applesauce. I also cut the cinammon to 2 tsp and added 1 tsp nutmeg. I used a 29 oz can of diced peaches and about a 1/2 tsp or so of orange extract. The result was a delicious bread which sort of reminded me of spice bread w/ fruit(peaches). It was LOVED by the people that tried it and I've gotten requests for the recipe w/ the tweaks I made of course thanks to the rest of you. I was a bit nervous to try it, but am glad I did. Thanks!
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Hot Apple Cider

Reviewed: Oct. 18, 2008
This is a great recipe. I served it as written at a large gathering and got great reviews. Thanks!
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5 users found this review helpful

Spinach Lasagna III

Reviewed: Oct. 7, 2008
This was a very good lasagna, however the next time I will NOT add any salt at all because it seems to just get stronger as it cooks and doesn't need it. I bought a parmesan/romano mix on the shelf instead of doing them separate due to cost. I also halved cottage cheese and ricotta instead of all ricotta and added shredded carrots. Despite the salt issue it was good and I'd make it again w/o salt. Thanks
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3 users found this review helpful

Alysia's Basic Meat Lasagna

Reviewed: Oct. 7, 2008
I made this as a 35 serving recipe and served it at a large gathering and people loved it. It does make a LOT more than the servings actually suggest. I did use more noodles and extra sauce and cut the fat some by using 1/2 ricotta and 1/2 cottage cheese. It was a very cheesy lasagna with great visual appeal and bold taste. Thanks !
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3 users found this review helpful

Chinese Almond Cookies

Reviewed: Sep. 27, 2008
I made this recipe recently for a large group and it was well received. I did add more almond extract to the batter and additional almonds on top. My kids also loved them. Good recipe, thanks
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16 users found this review helpful

Displaying results 21-32 (of 32) reviews
 
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