TINAPEACOCK Recipe Reviews (Pg. 1) - Allrecipes.com (1462221)

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Banana Bread V

Reviewed: Nov. 6, 2011
Of all the hundreds of Banana Bread recipes I've tried, THIS one gets top billing. The recipe is easy and has simple, everyday ingredients. It doesn't rely on sour cream or cream cheese to make it moist. I think that bit of milk really does something special. I made this as written, except I used butter and added a Tsp of cinnamon and vanilla extract. I had four large over-ripe bananas I needed to use, but 3 yielded a cup and a half of mash, so that's all I used. I think I could've added the fourth with even better results. I cooked in a 5x9 loaf pan at 350 for 20 mins, until it got nicely browned, then turned the oven down to 325 and it took another 55 minutes for it to finish. We've already eaten half of it, it's super moist, holds together well and has a lovely chewy crust. You can't go wrong with this one.
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5 users found this review helpful

Angie's Perfect Dinner Rolls

Reviewed: Dec. 1, 2010
Made these exactly as written at Thanksgiving and they were a hit! Nobody ever fills up on bread on Thanksgiving, but all of these rolls were GONE and people wanted MORE. I have to admit, I took all the credit :) Give yourself TIME to let these rise - don't cut corners. The dough is beautiful and light and the taste is superb. I used a hand mixer to beat in the sugar, eggs, soft butter and salt. It worked well and went really fast. Although, I didn't need the full 7 cups of flour. Maybe since I used bread flour? 6 was plenty and I liked that this bread rose in the same bowl it was mixed in. No fussy oiling and rolling and such. These didn't get super golden, just a light brown - but not a big deal. Just don't overcook them, thinking they're not done - the time is right. Next time, I'm going to divide the dough and make a loaf of bread - I'd be curious how that works.
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2 users found this review helpful

Spiced Eggplant Indian Style

Reviewed: May 2, 2007
This is a good, easy recipe to use up eggplant. In an attempt to keep this low-fat, I did not add the clarified butter. I cooked the onions and tomatoes with Pam butter flavored spray, added garlic and a bit of salt. I also used much more spice than called for. Served it over brown rice and it really was tasty and very healthy. The leftovers were even better.
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47 users found this review helpful

Rae's Vegetarian Chili

Reviewed: Nov. 5, 2006
I've been searching high and low for a great veggie chili and THIS is it! Made it for a Sunday get together and had nothing but rave reviews. I did saute a small onion and some green pepper with the garlic (I used 2 TBS). I also used a can of Miller Light since that's what we had. My friends don't like spicy, so I only used 3 TBS of chili powder and no hot sauce. But I'll be sure to spice up the leftovers... it is so delicious mild or hot! Serve it with shredded cheddar and sour cream, just delish! Oh, and I skipped the garbanzos...ick. Instead, I used small white beans and extra kidneys. You can suit it to your taste. Don't skip the beer OR the mustard or cumin...you'll be sorry! Enjoy!
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24 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Jun. 16, 2006
I actually mis-read this recipe and put the 1 1/2 cups of white sugar in the crust instead of the lemon curd. It STILL worked though. I realized the mistake before I made the curd, so since I read the previous reviews I added 1 extra egg, 3 more TBS. of flour and a full cup of fresh-squeezed lemon juice. Since I goofed and put all that sugar in the crust, I put about 3/4 cup. confectioners sugar in the curd, just enough to balance the tart. All in all, they are delicious, despite my error. VERY RICH, so I cut them into small, two-bite pieces. I baked the crust 20 mins. at 350 and it was JUST getting brown around the edges. Put it back in the oven with the curd for only 15, and the crust was perfectly golden, firm, but not hard. I think I'm glad I made the mistake! Be SURE to grease the pan, I can see how they would be difficult to remove if you don't.
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1 user found this review helpful

Nana's Apple Crisp

Reviewed: Jun. 6, 2006
Oh my goodness! Pefect, delicious, juicy, crisp... a wonderful balance of sweet and tart. I loved the topping and the few ingredients! This is one of the few desserts that my non-dessert-eating friends ask for!
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1 user found this review helpful

Mushroom Lentil Barley Stew

Reviewed: Jun. 6, 2006
Made this last night before bed and woke up to a delicious-smelling house! How yummy is this?! Filling and hearty, yet low in calories and fat, very nutritious. The 5 stars are for how easy this was to prepare and for a recipe we'll use all year long. Thanks!
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16 users found this review helpful

Lentil Loaf

Reviewed: May 16, 2006
This was better than I thought it would be. I did make some changes though. Instead of bread I used old-fashioned oatmeal (about 2 1/2 cups). Used whole wheat cracker meal instead of breadcrumbs. Threw in a bunch of fresh garlic, Italian seasoning and some soy sauce. Despite the heavy-handed seasonings (I thought it would be too much) it could've used more. I topped it with tomato sauce and grated Romano cheese. Next time, I'll change it up with a vegetarian gravy and add some sage and savory to give it a more 'meaty' flavor. But it was good and my guy gobbled it up like it was beef. Pretty good leftovers too.
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Spanakopita (Greek Spinach Pie)

Reviewed: Mar. 12, 2006
This was good, but not oh-my-god fantastic. I made it exactly as stated (but I did add extra garlic). Although tasty, it needed something. I suggest adding an extra cup of feta and a good squirt of fresh lemon. It lacked that 'brightness' that dances with the phyllo, onion and spinach. It's a good basic recipe, a definite one to try. Next time I'll add that extra feta and some lemon.
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5 users found this review helpful

Aloo Matar

Reviewed: Jan. 28, 2006
I thought it was good, but it really needing some spicing up. Only 1 1/2 tsp of garam masala? I probably used at least 2 TBS just in order to taste it. I used chopped garlic and ginger, worked fine. I pre-cooked the potatoes in a large pot with garlic, salt and pepper. And sauteed the onions/garlic separately, then mixed together when the potatoes were about done (about 20 mins). I also used a small can of tomato paste, and topped it off with some V8 juice (about 2 cups)... it made it nice and creamy. Added fresh tomatoes and lots of peas... some dried chili flakes. Served it over garlic-tasted pita... delish!
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31 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 13, 2006
I searched and searched for the perfect recipe and THIS IS IT! It's super easy, super tasty and mine came out perfect. I've done a few pork roasts in the slow cooker before, and they come out like pulled pork... I didn't want sandwiches this time, and this recipe was perfect. I served this to 4 other people, who are all picky eaters, and gobbled it up. A side of rosemary oven roasted red potates, steamed broccoli and apple crisp for dessert... and my guests were happy!
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