TAWNIE44 Recipe Reviews (Pg. 1) - Allrecipes.com (1691234)

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Banana Pudding III

Reviewed: Jun. 17, 2011
This is the only way I make banana pudding...with REAL WHIPPING CREAM! It has the perfect amount of sweetness. The only thing I change is not to use lemon juice. You can briefly soak the banana slices in Sprite or 7-Up and it will keep them from turning brown, works as well if not better than lemon without giving any strong acidic flavor.
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12 users found this review helpful

Key Lime Pie VII

Reviewed: Jun. 10, 2010
Outstanding! And I am a conservative reviewer! This recipe was exactly what I was hoping for, ultra creamy, just right with the lime flavor (not overpowering like some I've tried). All my guests said it should be entered in a contest it was so good! Thanks for the recipe!
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0 users found this review helpful

Teriyaki Flank Steak

Reviewed: Jun. 10, 2010
This was awesome, I think the red wine really makes it. I pounded my steak so it was even, then poked holes in it wih a fork for better absorbtion. Marinated it 8 hours then grilled each side 5 minutes. Perfect and pink! I reduced the sauce an served it on the side, also served with rice and grilled veggies. Everyone loved it..my go to summer steak recipe now! Thanks
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1 user found this review helpful

Chili I

Reviewed: Oct. 2, 2007
I have been making this recipe for several years and my husband thinks it's the best! I like other reviewers halve the sugar, and also use 2 jalepenos...4 is way too hot for me. The heat and flavor increase by the second day. I always make it with the homesteader cornbread recipe also on this site! YUM! Perfect for a rainy day!
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Roquefort Pear Salad

Reviewed: Sep. 6, 2007
This was as delicious as it sounds...wonderful combination of flavors. I doubled the dressing ingredients (except the oil) as many reviwers suggested. I served it at a dinner party and everyone raved about it. I will most definitely make it again.
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Alyson's Broccoli Salad

Reviewed: Sep. 16, 2006
Everyone loves this stuff! Always a hit!
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Creamy Au Gratin Potatoes

Reviewed: Sep. 12, 2010
These were fantastic.....about as good as comfort food gets! I doubled the recipe for a dinner party, also increased the sauce by another half and used half sharp and half medium cheddar. They were gone in a flash.
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Chutney Baked Brie

Reviewed: Jul. 6, 2006
I LOVE mango chutney and this is an awesome way to use it! Fantastic! Made it for a girl's night out and it was gone lickity-split.
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1 user found this review helpful

Lemon Curd Bars

Reviewed: Jun. 2, 2006
I've made this recipe many times for different functions, and have several people who request it. Perfect for those of us who love that serious lemon taste. Thanks for a great recipe!
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2 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Jun. 20, 2006
Soooooo good! But I did also tweak a few things after I made it a couple times. I used balsamic instead of cider vinegar, and I cut out the sugar since balsamic is sweet. I also omitted the poppy seeds and I added fresh strawberries and some walnuts. I could eat the whole salad alone if I'm not careful! Thanks Jamie!
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8 users found this review helpful

Double Tomato Bruschetta

Reviewed: Sep. 13, 2010
this is as awesome as everyone says it is! I made it for a party and everyone raved, soooo goood!
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 29, 2005
The perfect soft, cakey cookie for fall! I will add dried cranberries and a little cream cheese in the icing next time I make them. But they are great as is!
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1 user found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Jan. 24, 2002
This is a fantastic recipe, the biscotti turned out beautifully and tasted equally as great!! I took them to a morning coffee group and everyone wanted the recipe...a winner! One note...I roughly chopped the hazelnuts before mixing so the logs would be easier to slice.
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2 users found this review helpful

Spring Biscotti

Reviewed: Jan. 19, 2006
This is a delicious biscotti, goes especially well with chai tea. I left out the nuts and added extra cranberries and chopped crystalized ginger instead, and I used a Lindt white chocolate with coconut bar. I also used fiori di sicilia extract (which is an orange/vanilla extract, think creamsicle..from the Baker's catalog). I couldn't stop eating them...sooo good!
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2 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: May 6, 2010
Very good, though like others said, not that authentic. I made half with corn tortillas and half with flour...the verdict was corn are better. Also used greek yorgurt in place of sour cream and added chopped jalepenos.
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Classic Cinnamon Rolls

Reviewed: Dec. 28, 2010
I halved the recipe because I only need a dozen rolls, and even so I managed to get 14 nice sized rolls. The dough really is wonderful, light, melts in your mouth like everyone says. For the filling, I also used brown sugar and probably 2 tbsp of cinnamon, plus I added raisins and pecans. I also added cream cheese to the frosting. These looked at tasted professional if I do say so myself! This is going to be my go to recipe for cinnamon rolls! Next time I will probably make double the frosting (or not half what is listed) because we like our rolls gooey and smothered in it...they were a little dry with the halved recipe.
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21 users found this review helpful

Red Velvet Cupcakes

Reviewed: Sep. 7, 2010
I made these with the recommended adjustments by Baby-Bow-Lady (less flour, more sugar, 1/4c cocoa). I baked them for about 16 minutes. They were very moist, however the added sugar did make them stick to the paper wrapper. I tried to eat on when it was still a little warm an it fell all apart. I was worried they'd all be a mess, but after a few hours they did pull away from the paper more easily. I recieved many compliments, the frosting was great! Next time I'll try the original version for comparison. The key seems to be not overbaking. Definitely best eaten the day they are made, second day they dried out alot.
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Lentil Soup

Reviewed: Jan. 11, 2011
This was very good with the tweaking the majority of people recommend. I also doubled the garlic and spices, added 1 tsp cumin, another 14oz can of tomatoes and 2 cups of chicken stock. I only had green french lentils on hand and would advise NOT to use them as they stay firm and never soften in soup like the brown or red lentils would-they are best for salads I think. However, the flavor was great and I'll try again with different lentils!
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1 user found this review helpful

Healthier Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 16, 2011
This recipe is a good starting point, but like others, I felt it needed to be jazzed up after reading comments about it being too bland or watery. I subbed chicken stock for the water (so 2 cans in total), and a can of Rotel tomatoes for the whole tomatoes. I also added 1/2 cup of uncooked rice, a can of rinsed black beans, and in place of cubanelles, used a small can of diced jalapenos. I put in 2 large boneless skinless chicken breasts and shredded them easily 4 hours later. It was VERY flavorful and spicy! We topped it with grated cheddar, greek yogurt, and tortilla chips. My family came back for seconds and said it was better than the tortilla soup at Panera. I will definitely make this again!
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5 users found this review helpful

Banana Cupcakes

Reviewed: Mar. 28, 2011
Very good cupcakes! I substituted butter for the shortening, otherwise made it according to recipe. I haven't decided to frost them yet, they are good plain. I just ate one warm from the oven and it was light and moist. Even though it's a cupcake, it still is similar in flavor to banana bread so hard to tell the difference other than it does seem lighter and fluffier. Still, a nice change! Thanks for the recipe!
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1 user found this review helpful

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