Tina Recipe Reviews (Pg. 1) - Allrecipes.com (13831897)

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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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54 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

Zucchini Chocolate Rum Cake

Reviewed: Aug. 9, 2009
We all loved this. I also used 1/2 cup rum in the batter, but only 1 tbsp and the rest water in the icing. The whole thing was eaten including the crumbs. It is a very rich and dense cake. Delicious!
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11 users found this review helpful

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 Ginger Cupcakes

Reviewed: Feb. 20, 2009
These were delicious and well liked.
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9 users found this review helpful

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

Clone of a Cinnabon

Reviewed: Mar. 6, 2009
I have served these twice at large gatherings and they were loved both times. I used the dough hook on my kitchen aid instead of the bread machine and it worked fine. They are delicious!
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4 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

Chocolate Bar Fondue

Reviewed: Oct. 2, 2012
I made a half batch of this recipe and eliminated the water. I used half a bag of dark chocolate chips and 1/2 bag of semi sweet chips. Kids and adults enjoyed it and the chocolate coated various fruits, marshmallows and pretzels nicely. Great flavor! I put the excess in a glass dish and topped it with nuts and heath brittle and put it in the fridge. Once it cooled it was like a cross between a chocolate bar and fudge and every bit as delicious.
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2 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: May 23, 2012
This is awesome even my picky kid ate it all w/o complaint! I used fresh grated ginger and white pepper instead of black due to personal preferences, but otherwise made as written.
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2 users found this review helpful

Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Mar. 9, 2011
I added more tortillas, corn and a 29 oz can of the enchilada saue. It's delicious!
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2 users found this review helpful

Cheddar Spirals

Reviewed: Jan. 27, 2009
This was easy and a real crowd pleaser. Everyone loved it. I did a mix of Kraft American/Cheddar mix and the Kraft 4 cheese. It was my favorite homemade Mac & Cheese to date.
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2 users found this review helpful

Concord Grape Pie I

Reviewed: Sep. 3, 2012
This pie is awesome and exceptional according to myself and fellow skeptical taste testers with the following changes I made to it. I only used 1/2 cup of sugar and 1 tbsp of butter other than that I followed the recipe as written. I think next time I will add just a bit of cornstarch to it as it was a tad runny, but some of it was my impatience to try it warm with a scoop of vanilla ice cream, delicious! It's pretty odd how much this pie reminded all of us of a rhubarb blended pie perfect amount of sweet and tart. I think if a person added the amount of sugar called for it would ruin the pie and my rating would not have been favorable from all of us. It was fun to surprise my taste testers with it and see the looks on their faces when I said here try some grape pie. Try it, you'll like it if you are a fan of a rhubarb pie. I grow my own Concord grapes so I'll be putting up more filling for pies during the holidays as well as a few for others who now have asked me when I'm making it again. :)
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1 user found this review helpful

Juicy Thanksgiving Turkey

Reviewed: Nov. 26, 2011
I put it all together as indicated and stuck it in the fridge for 15 hrs to marinate. This same recipe indicated for a 15 lb bird worked for the 21lb turkey I used it on. I used Andre Cold Duck (champagne/burgundy). While it was cooking it smelled like italian bread was baking not turkey and made my husband think I was baking bread :). The turkey was delicious and so flavorful and moist (white and dark meat) even upon reheat of white/dark meat the next day! Definitely a keeper recipe that I intent to try for chicken and use next time for turkey. Thanks!
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1 user found this review helpful

Hummus III

Reviewed: May 13, 2009
I made this as is for a large gathering of kids/adults for a Greek Theme night. I kind of thought people would be a little shy of it but they tried it, loved it and came back for seconds and thirds. It's a winner recipe and good for you.
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1 user found this review helpful

Award Winning Peaches and Cream Pie

Reviewed: Apr. 9, 2009
I loved this recipe as did the people who tried it at a recent function. I received multiple requests for the recipe. I made the recipe as is except I doubled it and baked it in a 9x13 pan instead only because I didn't have a deep dish 10" pie pan. I'll definitely make again, no changes needed. It's easy!
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1 user found this review helpful

Cartoon Cake

Reviewed: Mar. 8, 2009
This cake was really good although I think the frosting would be better if it was more pudding like. I also think it could use about 1/2 tsp of almond extract to bring out more of the cherry flavor. The only change I made was to add a 1/4 cup of oil to the batter. It was a very moist cake and tasty.
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1 user found this review helpful

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

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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1 user found this review helpful

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