Thalisa Recipe Reviews (Pg. 1) - Allrecipes.com (1836045)

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Best Carrot Cake Ever

Reviewed: Nov. 27, 2003
I don't eat carrot cake, but my fiance and his family are big fans of it. I made it as a Thanksgiving Day dessert and it went over incredibly well. I think I'll be the proud recipient of a food processor come Christmas time though - as grating 6 cups of carrots isn't for the impatient or those who don't like their knuckles cut.
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Glazed Meatloaf II

Reviewed: Mar. 12, 2006
My first attempt at a meatloaf and, I have to say, it was pretty good. I halved the dried mustard because it seemed like a lot. The only thing I'll do differently next time is make a double batch of the glaze in order to put a full batch in with the meat. It was a little bland - but stayed moist and juicy. Oh, I'd also use a lower fat content ground beef if I was back in the States (here it's one size fits all and the amount of grease that drained off it was disgusting AND messy).
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1 user found this review helpful

Jambalaya II

Reviewed: Sep. 11, 2005
Great recipe that tolerates forgetting things on a store run or the inability to get certain items (like tomato paste) due to moving out of country. Very easy to spice up or spice down depending on your tastes. All around winner.
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0 users found this review helpful

Bacon Wrapped Chicken

Reviewed: Jan. 27, 2009
So good, but with some modifications. - We used sour cream instead of mayo - Precooked the bacon until it was brown, but still flexible - Wrapped each breast in two strips of bacon - Broke up 2 extra pieces bacon into "bits" for the sauce - Used cream of mushroom with roasted garlic for the sauce. I think I pulled every change out of the reviews I read and used them, but my goodness, this was yummy.
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5 users found this review helpful

Cajun Chicken Pasta

Reviewed: Aug. 26, 2003
Excellent dish. The sauce is a little runny, and I'll be looking for a way to thicken it up, but the flavor was superb. I have realized there are wide differences between what different spice distributors coin as "Cajun Seasoning". My boyfriend had some no name brand which looked, smelled and tasted like Italian Seasonings. The one I have home, I believe, is made by McCormick and looks similar to chili powder. It's loaded up with various peppers and other goodies. If you find that this dish is too salty, I highly suggest replacing your brand of Cajun Seasoning with another - as the difference between brands can be extreme. I served this over rotini vs linguini simply because the curls in the pasta hold the sauce better.
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1 user found this review helpful

Beef Barley Vegetable Soup

Reviewed: Jan. 7, 2011
This was fantastic. I did throw everything in to cook all day, save for the barley - which I threw in about 90 minutes before we ate. (Hubby was 30 minutes late home from work.) I also removed the salt completely and replaced with a couple teaspoons of cayenne pepper and a splash of Worcestershire Sauce. It gave it a really nice flavor and kick. This was also even better as leftovers!
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4 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 22, 2002
I've been making these for a while now. They are awesome, fluffy, yummy cookies. Even my boyfriend, the self proclaimed anti-dessert man, scarfs them down.
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2 users found this review helpful

Seven-Up™ Cake II

Reviewed: Aug. 26, 2003
This was a very good cake that was easy to make. I followed another reviewer's advice and used 2 tsps of lemon extract and 1 tsp of vanilla extract. If you're not looking for a strong lemon flavor, you're going to want to go easier on the lemon. You also don't need to cream the butter and sugar for 20 minutes. I used a hand mixer on a medium setting for less than 5 minutes. I can only assume Eleanor mixes by hand to warrant 20 minutes. Even then, it seems excessive. Just make sure it's completely blended (aka there is no sugar that bears a striking resemblance to instant potato flakes). It does look like it makes too much batter for one Bundt, I ended up reserving some. Don't. The cake didn't rise enough to warrant my fear. My only real complaint with the cake is that it really needs a glaze or frosting to really make it pop. There are a couple of glazes suggested by other reviewers, be sure to have the ingredients handy as this isn't really a stand alone cake.
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427 users found this review helpful

Pebber Nodder (Danish Christmas Cookies)

Reviewed: Jan. 8, 2009
I followed a previous reviewer's suggestion and doubled the cinnamon and cardamom as well as added a dash of both white pepper and mace. While by no means a "pretty" cookie - my, did they taste heavenly. I think the looks turned off a lot of people, because I found myself prodding people to try them. Once they did, they didn't stop at one. Going to need to find a way to make them a little more attractive for next year!
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1 user found this review helpful

Salsa Chicken

Reviewed: Sep. 28, 2003
Fantastic, easy to make recipe that's become a staple around here.
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Cha Cha's White Chicken Chili

Reviewed: Sep. 30, 2003
Pretty decent. Accidently made it with Southern style navy beans (premashed, and pork flavored). Honestly, it made it just the right consistancy between that and cutting the chicken broth in half. I wouldn't consider myself a spice fanatic, but this really wasn't terribly overpowering.
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0 users found this review helpful

Sesame Beef

Reviewed: Oct. 29, 2005
I made this with chicken instead of beef and took the other reviewers' suggestion about changing over to brown sugar instead of white. I also halved the sugar and it was plenty sweet. I would actually consider dredging it in flour before cooking to get a better texture, but the taste was good. I think some veggies wouldn't hurt either. Maybe some brocolli?
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6 users found this review helpful

Curried Chicken with Mango Rice

Reviewed: Apr. 9, 2005
I actually made this recipe as-is, save for cubing the chicken before tossing it in the pot. It was pretty good. I'll probably take the advice of the other reviewers regarding a little onion and garlic next time because the original recipe was missing something, but it wasn't obvious as to what. Definately a recipe that I'll toy around with, but close to perfect already.
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0 users found this review helpful

French Beef Stew

Reviewed: Dec. 22, 2002
Excellent stew, though I half the mustard. The first time I made it the dijon overpowered the rest of the flavors. A stick to your ribs kind of meal. Yum!
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3 users found this review helpful

Restaurant-Style Tequila Lime Chicken

Reviewed: Jun. 1, 2005
Easier than it looks, given the huge ingredient list and pretty good! One recommendation I would make is to pound the chicken breasts down little or to perhaps split them in two, since the marinade did a great job on the thinner end of the meat, but not on the thicker end, and it had marinated all day, having gotten flipped once.
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Jun. 2, 2005
I made it for the "Best Carrot Cake Ever" recipe on this site and I'm not a huge fan of carrot cake OR cream cheese frosting (my husband and coworkers are), but even I liked the cake - with the frosting being my favorite part. I did add about a quarter cup more powdered sugar to take some of the bite out of it, but the texture was fine even before I did that. Definately not a runny frosting, though I wish I had a 220v compliant mixer to have fluffed it up more than I managed to by hand. One of the hazards of moving overseas, I guess.
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Pasta, Chicken and Artichokes

Reviewed: Oct. 1, 2005
The theory behind the recipe sounded good, so I made it when I had a girl friend coming over for dinner. Looking at it more, it seemed to have strange proportions, especially if you expect to feed 4 people with the recipe, so I sort of winged it. I cooked the chicken, pulled it out of the pot leaving the liquid remaining, tossed in a boullion cube and about half cup each of Chardonnay and heavy cream. I upped the vegetables considerably: 1 whole tomato (chopped), a whole head of broccoli florets (cut small to cook easier), a whole red bell pepper (julenned) and probably close to a cup of sliced mushrooms. I did leave it at just one can of hearts though. It was plenty. Someone said this recipe was better the next day, but I wouldn't know, my tweaked version which probably should have fed 8 people or more if calculated against this recipe was demolished by 3 of us.
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29 users found this review helpful

Sour Cream Chicken Paprika

Reviewed: Oct. 2, 2005
This is pretty good! I love sour cream based sauces and chicken ever since I tried it at a Mexican restaurant a few years back. I would cut down the onions used and chop them really fine in a food processor as I think the texture and flavor, as is, are a bit overpowering.
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3 users found this review helpful

Best Brownies

Reviewed: May 29, 2005
Pretty basic brownie recipe. Not too cakey, not too fudgey. I've made it with and without the frosting, it's okay either way - but not great.
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White Cheese Chicken Lasagna

Reviewed: May 31, 2004
I liked it, didn't love it. It was kind of like a spinach dip with pasta, and I only used half the spinach recommended. Definately not worth dirtying all the dishes I used.
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1 user found this review helpful

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