TYRANT1100 Recipe Reviews (Pg. 1) - Allrecipes.com (1540560)

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Jedi Mind Trick

Reviewed: Feb. 2, 2014
Awesome! I recommend using the ice cream over the half and half. The alcohol flavor is pretty strong in this and the sweetness helps balance it out a bit. Drink enough of these and you really will think you can move things with your mind.
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Truly Coconutty Cream Pie

Reviewed: Feb. 2, 2014
This is a great recipe! I did make some changes for the filling, instead of a vanilla bean, I substituted the regular sugar for vanilla sugar that I always have on hand so the vanilla bean taste is still present. Finally, to cut some calories, I used skim milk. Other than perhaps missing out on some richness from the whole milk, the custard sets just fine for all the cornstarch that goes into it and you don't really miss it. Your standard non-dairy whipped topping also works in place of the whipped cream. In fact, I suggest it readily if 1) you're trying to cut calories again and 2) you're not planning on having the entire pie eaten in one sitting. Whipped cream can revert back into liquid after a few hours and will ruin the leftover pie.
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Janet's Rich Banana Bread

Reviewed: Nov. 4, 2013
I needed to recycle some raisins and almonds left over from making homemade glug and I thought banana bread would be good so I picked this recipe. WONDERFUL. The only changes I made were adding dashes of cinnamon, nutmeg and cloves to incorporate the flavors of the glug infused raisins and almonds a bit throughout the dough, and I used 3 mashed bananas instead of 2 sliced. The result was a very rich, very moist bread that melted in the mouth and filled the house with a divine aroma as it baked. Best of all, as the bread took over an hour to get done, most of the alcohol content from the raisins and almonds got baked out, so the result wasn't the least bit boozy.
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Mom's Warm Milk

Reviewed: Dec. 13, 2011
Simple and wonderful. I've been using this recipe for a few years now. Instead of sugar, I usually add honey as I prefer the taste of honey in my milk. I also use skim milk and it doesn't alter the taste at all (at least for me) plus it's a bit healthier than using whole or 2%.
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Zippy Summer Shrimp

Reviewed: Jun. 10, 2009
This was very good. The flavors are balanced and you can even go a little overboard with any of the spices according to taste and not ruin anything. In my case, I added a bit more lemon juice and basil as I like that combination a lot. I made some stir fried veggies on the side and used the same recipe on those meant for the shrimp. Both then went on top of some pasta and it was awesome!
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92 users found this review helpful

Holiday BAKER'S® ONE BOWL Brownies

Reviewed: May 4, 2009
Oh man. These rock. I've never done the cut outs but they're -fantastic- as traditional brownies. Some of my tricks: I've been able to cut 1/4 cup of the sugar out and leave out 1/4 cup of the butter/margarine without having the taste/texture changing at all to make the recipe at least slightly healthier. I add in 2 tbs strong brewed coffee with the vanilla extract and eggs. For a NM variation (we put heat into everything): 1 1/4 tsp cinnamon and 1/4-1/2 tsp cayenne pepper. Anything less and you won't even notice the heat. Anything more and you may regret adding it. Cherry variation: 1 cup dried tart cherries and 2tbs cherry juice or 1tsp cherry extract. I've also found I get a more delicate texture if I allow the wet ingredients to "rest" for a few moments in between adding each component and mixing them. This recipe creates what may be the most perfect brownie ever. And I love how easy it is to clean up after!
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Totally Groovy Chocolate Fondue

Reviewed: Mar. 30, 2009
I hate leaving low marks for a recipe, but I just couldn't get this one to work right. I suspect the addition of the coffee may be the cuprit since there's water in it. Each time I've tried this recipe, the smooth, glossy chocolate becomes grainy and unusable (for fondu, at least. Thank God for brownies). I'm going to try one last time soon, leaving out the coffee and then maybe I can redo the rating. EDIT: Redoing the rating. This recipe works better with no coffee. It causes the chocolate to seize up. I'm sure the coffee flavor could be had with coffee liquor or extract instead, but don't use the real thing unless you like wasting ingredients.
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9 users found this review helpful

Black Magic Cake

Reviewed: Feb. 25, 2009
This cake came out perfect on the first try. The thinness of the batter and its odd taste (who doesn't test taste their batter?)scared me at first. I also had a few setbacks, such as not having any buttermilk. I had to use the tried and true substitute of milk (skim) and vinegar, and got to shave a few calories off in the process. Lacking vegetable oil, I used sunflower and a little olive oil in its place. I feared more for the taste than anything else, but I was relieved to find it tasted like a normal chocolate cake in the end. Lacking regular plain coffee, I had french vanilla instant which added some complexity to the flavor. The only thing I would change would be to enhance the chocolate end of the flavor a bit, so next time I'm using dark cocoa or Dutch. I'm giving this recipe 5 stars because the cake didn't 'feel' like a typical, crumbly homemade cake, but leaned more towards the texture of a boxed cake mix in its moist and smooth properties which I much prefer. Don't skimp on the sugar. Usually I add only half the sugar called for in recipes, but having tried that and tasting the batter, I could tell the cake's flavor was going to suffer (I know batter and cake taste fairly different from each other, but you taste enough batter over the years, you can tell what direction its going in cake form), -especially- if you have to substitute in the buttermilk like I had to.
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Cookie Balls

Reviewed: Feb. 14, 2009
These are very tasty, and easy to customize depending on your preferences/holiday. The best recipes are the ones that are this versatile, so I'm giving this 5 stars. I found that it was easier to mix the cream cheese and cookies evenly when I warmed up both in the same bowl in the microwave for about a minute, softening the cheese (don't nuke it for so long as to melt the cheese, though). I then used a pastry knife to mix it up as a regular spoon didn't do a very good job. I then used a cookie scoop to help form the balls. I can see myself using all kinds of chocolates and coatings other than the candy coating in the original recipe when making these depending on my mood. I can also see using Nilla wafers or some other type of cookie other than Oreo types, and even pressing a surprise ingredient into the center of the ball like an almond or caramel before coating if I want to go really fancy. It's so easy to make! I love this recipe and the variations on it are endless. Thank you for sharing it!!
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Big Soft Ginger Cookies

Reviewed: Nov. 26, 2008
Can't say enough good things about this recipe. They're easy to throw together and they come out perfect. Since I live in NM, I added 1/4 tsp red chili powder (because we put chili in everything) to the batter to give the spices a little more heat. I'd suggest 1/16-1/8 tsp for those who don't like much heat but want to enhance the spices a bit. I also cut the sugar in half, but they still came out sweet enough. These puff and spread a bit so this recipe isn't the best for cutouts, but it's -awesome- if you want a simple cookie.
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White Chocolate Holiday Spritz Cookies

Reviewed: Oct. 29, 2008
This is probably the best spritz I've ever made. Since I was making it for Halloween, I split the dough in half and dyed one half bright orange and the other a deep purple. When assembling them, I made all the cookies half orange, half purple. I then used bright green sprinkles. They turned out beautiful. For those who think they're a little rich or too sweet, try not dipping them into the white chocolate and sprinkles after they're assembled. They're great just as a standard sandwich cookie. I used the advice from some of the reviewers to increase the sugar and I think it helped the taste. These are wonderful and versatile for any holiday. Will try with dark chocolate next time for Christmas.
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18 users found this review helpful

Oatmeal Carmelitas

Reviewed: Oct. 29, 2008
These are really fantastic. I had to use a smaller pan than the recipe called for, so they came out a little thicker and I had to add about 10 minutes onto the baking time. These seem to "ripen" with time, as they taste richer and more complex after a few days compared to when they're fresh. I usually use the original recipe first to test it before I start modifying things (unless other reviewers report a common problem and what changes they make to fix it), so the recipe as is is -awesome-. Next time I'll be trying chopped up dark/white chocolate and almonds.
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Chicken Alfredo Pizza

Reviewed: Feb. 20, 2008
This recipe features a very rich and creamy alfredo sauce which bakes up nicely on the pizza. I took a shortcut and used a ready to bake crust from a can and kneaded the seasonings into it. Was a time saver but it was hard to get the dough to cooperate in getting it to fit the pizza pan. Will try the actual dough recipe next time, or a powdered box mix if I'm short on time. I added spinach to the recipe and it came out wonderful. I also piled on the extra Romano cheese I had left over and it browned nicely.
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Marshmallow Brownies

Reviewed: Jun. 26, 2007
These are very rich and delicious. Following the advice here, I used less sugar (50% less to be exact) and these came out perfect. They would have been way too sweet otherwise. I had to increase baking time by about five minutes, but every oven is different. My only concern was the partial melting of the chips when it comes time to add them to the lukewarm batter. It doesn't mess anything up, really, but it melds the flavors a little more than I would have liked. Will wait a little longer before adding chocolate next time. This is an excellent recipe.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 20, 2003
If puffy and soft cookies are your bag, this recipe is definatly the best. The mix came out so thick, though, that it nearly destroyed my mixer's motor. I had to pour in a 1/2 cup of milk to thin it out just to make it workable. Used whole almonds and dark chocolate chips instead of walnuts and regular semi-sweet chips. Delicious.
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