TIAAKE Recipe Reviews (Pg. 1) - Allrecipes.com (18114802)

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Zesty Avocado-Cilantro-Buttermilk Dressing

Reviewed: Apr. 13, 2015
This is a very good dressing that uses healthy fats. I tasted the dressing before adding the cumin, and loved it, but did not care for the cumin after adding it. I think it's a 4 1/2 with the cumin, and a 5 star without the cumin. But that is just my preference;try it both ways and decide for yourself. Thank you for sharing!
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Spaghetti Squash Pad Thai

Reviewed: Mar. 10, 2015
After preparing it as written, I added more ginger, more fish sauce, more chili sauce and 2 minced cloves of garlic. When serving I squeezed some fresh lime juice over the top and topped with an egg. Still, I felt the sauce was missing something, but I really can't put my finger on it. I do think this is a good start. I do love the idea of using this with spaghetti squash for those who may be gluten intolerant or low carbing it. In my oven, I cook my squash at 375 for about 45 minutes to an hour for a crisp tender texture. All ovens are different. Thank you for sharing this recipe!
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Simple Buttermilk Coffee Cake

Reviewed: Feb. 27, 2015
As is, this cake tastes simply wonderful without any fru fru. Sometimes we want a simple cake without frosting or a million spices/ingredients. I don't care for "crumb topping" so I just combined it all and it was just fine. I highly suggest reading the review by Lorraine Hussain, written on September 16, 2014. The addition of almond flour/meal and almond extract is in the perfect proportions and tastes so comforting. In addition to Lorraine's suggestions, I sprinkled sliced almonds over the top before baking-delish! This is a great basic recipe; easily tweaked to get the flavor you like.
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Carrot, Potato, and Cabbage Soup

Reviewed: Aug. 17, 2014
This soup was good as written and it is a good way to get some more veg in your diet. I thought it tasted a bit too "cabbagey" as it seemed to overwhelm the other flavors. Next time I will try this recipe without the cabbage. But this is the beauty of this recipe, you can pretty much make this with any vegetable and herbs you prefer!
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Big B's Collard Greens

Reviewed: Jan. 1, 2014
Perfect! This got my son to eat his greens! FYI, I used a 2 pound bag of chopped fresh collards and used the same amount of seasonings except for the chili flakes, of which I reduced to a scant teaspoon. It had a pleasant but not hot kick. Thanks Big B!
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Beef Au Jus

Reviewed: Dec. 25, 2013
Easy and basic. I made Chef John's Perfect Prime Rib, so I had glorious beef drippings to make this sauce with. Mine didn't need any additional salt because my drippings had plenty. People wanted to drink this!
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Chef John's Perfect Prime Rib

Reviewed: Dec. 25, 2013
Worked like a charm as written with an 8 pound roast. The crust was just heavenly; everyone was cutting little bits of the crunchy crust to have with each bite. I used a thermometer to guarantee a medium rare roast because who wants to guess with a $100 roast? I used the Beef Au Jus recipe, also from Chef John and everyone loved it as well.
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Super-Delicious Zuppa Toscana

Reviewed: Sep. 22, 2013
Awesome recipe as is. You can do so much with it to make it to your liking. My only suggestion is using kale instead of spinach. This then tastes like the OG soup! Yea! Thanks for sharing!
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Italian Wedding Cookies III

Reviewed: Aug. 9, 2013
Very good recipe and this is an excellent "make it your own" type recipe. Use any nut you like just make sure it is very fine. I used almond meal the first time, and I thought they came out great. Substitute almond extract if you like, however I like it with just a hint of almond, so that people are asking, "what is that flavor?" So, I replaced 1 1/2 teaspoons of the vanilla with almond extract and that's one of my fav's now. You can make these into orange or lemon by using those extracts however don't use as much because I think they are too strong; use maybe 1/2 the amount and then throw in some zest to give that extra zing. Here's my favorite trick though, when I make the nut based cookie, I roll them in powdered sugar mixed with 1 teaspoon of powdered vanilla. AMAZING! I like the Nielsen-Massey brand which you can get on Amazon or at Williams Sonoma. For the lemon and orange, mix in some finely grated zest with the powdered sugar. The possibilities are endless. One more thing, since we all like to tweak things and make them our own, I tried substituting some of the flour for cornstarch to see if it produced a more tender cookie and I think it did. Replace 1/2 cup of the flour with the cornstarch and see for yourself. I also save my powdered sugar in between batches and either use it in the next recipe or use it again for tossing the cookies in. These are so darn addictive, baker beware!
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Sauteed Radishes

Reviewed: Jul. 20, 2013
I love radishes, but I really did not like this. However, my husband who isn't a big fan of radishes, thought it was good. To me they tasted bitter, not sweet.
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Best Ever Banana Bread

Reviewed: Jun. 4, 2013
Really this is the perfect Banana Bread. No need to look any further, I promise you. It's not greasy, it's tastes of bananas, not spices. It is tender and somewhat dense on the inside with the outside baking up a beautiful golden brown. Perfect just as it is, no need to mess around with it. However, this is a great recipe to tweak to your tastes. You can reduce the sugar to 1 cup without sacrificing sweetness, and I have found I prefer it this way. Try doing 1/2 brown sugar and 1/2 white sugar; it imparts a darker sweetness that is nice. You can add vanilla, cinnamon, nutmeg-so many variations for one go to recipe. Add this one to your recipe box, 'cause it's a keeper!
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Mom's Buttercream Frosting

Reviewed: May 25, 2013
I rated this recipe 4 stars before actually using it with a cake. I know, I know. My husband just loved this frosting on a Devil's Food Cake. And I agree, so now it gets 5 stars! Original review: This is a really really good frosting. It is a bit of work, but worth it. However, this reminds of a filling more than a frosting; maybe I am used to heavier frosting. It is soooooo smooth and airy though and has a good mouth feel to it.
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World's Fastest Meatballs

Reviewed: May 15, 2013
I won't go back to making meatballs the old way. Period. These are so tasty, the perfect consistency thanks to the veal and fast. I doubled the recipe, using equal parts ground chuck, pork and veal. I made larger meatballs and got about 72 meatballs using a 1 1/2 cookie scoop. Please, please, please try these with the Roasted Tomato Sauce also from Chef John. You will not be disappointed. Take my advice and double both recipes and stash the extra servings in the freezer for one of those nights when you don't have time or energy to cook. It's cheaper than take-out!
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Ditalini with Roasted Tomato Sauce and Goat Cheese

Reviewed: May 15, 2013
Oh. My. Goodness! Really, really, really great sauce. Did I mention this sauce was really great? You must buy the San Marzano tomatoes. I didn't think they would make a difference, but then I thought, why would Chef John lie? He wouldn't!! I quadrupled the recipe for a large office lunch, with a few cups left over to stash in the freezer. I paired this with the World's Fastest Meatballs (also by Chef John), to make meatball subs. I also used this sauce with stuffed mushrooms and it was heaven. I could drink this sauce!
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Seven-Up™ Sheet Cake

Reviewed: May 15, 2013
The cake itself was of course easy to make, and it had a somewhat dense moist texture; in between a sponge cake and pound cake. I think the cake recipe would work for many other things as well. The topping/frosting was a bit disappointing. It tasted good, but for the effort I wasn't that impressed. I thought the sweetness was a bit too much and wished I had just used 1 cup of sugar instead of 1 1/2. It took FOREVER to thicken and I was afraid of walking away else I burn it! It took over 30 minutes to get it thick, starting it at a low 3 setting and then kicking the heat up to 4.5 to seal the deal. Part of the problem is that there is no frame of reference for how thick the topping should be. Mine was about the consistency of warm lemon curd, before it sets, or cook & serve pudding before it sets. I am taking one star only for the sweetness of the topping, with a suggestion of reducing the sugar to 1 cup. I hope this helps.
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Maple Salmon

Reviewed: Apr. 17, 2013
We just loved this! I left out the garlic salt and used just sea salt.
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Michelle's Honeybun Cake

Reviewed: Apr. 17, 2013
Oh so good! I used one stick of butter instead of oil and upped the cinnamon to 1 t.
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Curried Chicken Salad

Reviewed: Apr. 17, 2013
Excellent and easy recipe! I made this for an office full of manly men & I basically quadrupled the recipe. They loved it! I prepared it the night before and I did make just a few changes: I decreased the mayo and subbed sour cream, I left out the onions and I increased the curry powder after making it as written. After tasting it, both my husband and myself felt the curry needed to be more prominent. I served it with pita pockets and pita chips.
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Grilled or Fried Skirt Steak

Reviewed: Apr. 17, 2013
I was dubious that this recipe would improve the flavor of flank steak, but I gave it a whirl anyway. O.M.G.! Super easy and super awesome! My husband was asking what else we could marinate in this! I used a whole mustard seed country type mustard. Just yummy!
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Cheesy Baked Cauliflower

Reviewed: Apr. 17, 2013
If I could give this 10 stars I would. I upped the mayo/mustard ratio 2T mayo/1T mustard. I used cheddar b/c that's what I had. I sliced the cauliflower into 1/2" "steaks", steamed them in the microwave for about 4 minutes then laid them on paper towels to drain. I arranged them in a baking dish and finished them as per the instructions. My husband was in heaven-I promised to make them again this weekend. This is an easy recipe to adjust. Add a bit of garlic or thyme, mustard powder, or red pepper flakes. Play around with it!
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