TLEW12778 Recipe Reviews (Pg. 1) - Allrecipes.com (18719261)

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Asian Avocado

Reviewed: Mar. 4, 2007
The trick is to let the sauce sit so that it can absorb the flavors. DH loved this. In fact, he asked me to make the same sauce for some raw tofu today. It;s very versatile. I used Kikkoman soy sauce.
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6 users found this review helpful

Chocolate Chocolate Chip Muffins

Reviewed: Oct. 28, 2007
These were just OK. The Fudgy Chocolate Chip Muffins recipe is much more intense in flavor and not as dry as these. I added an extra egg, 1/2 cup of white yogurt, 3/4 c. milk, and 3/4 c. sugar as suggested but they were still a little dry and not as chocolatey as the Fudgy muffins.
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4 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Jul. 29, 2011
I make this at least once every 2 weeks. My 2 year old loves it! I sub old bay for the cayenne pepper to make it toddler friendly and I use fresh ginger instead of ground. Definitely let it marinate at least 4-5 hrs (it's best overnight). I broil it in the oven instead of grilling.
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3 users found this review helpful

Vegan Split Pea Soup I

Reviewed: Mar. 2, 2011
I half the recipe but use 6c of water and toss it all into a pressure cooker for 20-30 min after first steam release. I've been making this years now. It's a great thick soup for teaching your infants to eat with a spoon. My now 2 year old actually asks for this soup for dinner.
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3 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Dec. 9, 2008
These are great. Much better than the "mmmm... brownies" recipe which I found too cakey. I cut the sugar to 2 cups and they turned out fine. I think 3 cups might have made them too sweet actually. I also swirled seedless raspberry jam on top, but the rest of the recipe was the same. I recommend lining the pan with parchment as they turn out quite sticky.
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3 users found this review helpful

Thai Tuna Burgers

Reviewed: Sep. 6, 2007
Normally I would not review a recipe in which I change the ingredients but these were so incredible I can't not review them. The changes I made were: substituted the carrot with red bell pepper, substitute the cumin with green curry paste, and I left out the salt and ketchup as there was soy sauce is already a salt and I cannot figure out why ketchup is in a thai flavored recipe. I also grilled the burgers instead of broiling them. The flavor was amazing. I will definitely be making these over and over.
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3 users found this review helpful

Soft Christmas Cookies

Reviewed: Dec. 29, 2011
These are great. I cut the recipe in half as there are only 2 adults and a toddler at our house. I baked for 5 min as they started to burn at 6. I used butter instead of margarine and chilled for only about 40 min.
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2 users found this review helpful

Chewiest Brownies

Reviewed: Apr. 3, 2007
Like others I used 1/2 cup of cocoa and 1 1/2 cups sugar. I still found these brownies too sweet. I definitely like the consistency but will probably increase the cocoa to the full cup and decrease the sugar to 1 cup in the future.
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2 users found this review helpful

Easy Cream Cheese Danish

Reviewed: Mar. 17, 2007
I slice the rolls up as well, only I actually roll out the dough, spread some cinnamon, spread the filling (leaving it really heavy on one end which then becomes the middle) then roll it up and slice it. This way there is a little bit of filling btwn all the swirls. I use half the filling, as others, and I eyeball the glaze. You can make it thinner and it will still harden but not be as sweet (for those who do not like too much sugar). You can also change the amount of sugar and lemon juice in the filling. I also added some vanilla extract to the filling. I do not use the sour cream as it is very hard to come by in Italy.
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Mar. 13, 2007
We like these bc they aren't too sweet. I made them with fresh blueberries the first time (awesome!), frozen berry mix the second time (good, but not great), then with fresh strawberries the third time.
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2 users found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Mar. 4, 2007
I thought this salad was really strong. It's good, but strong. I served it with Macadamia encrusted sea bass in mango cream sauce and it over-powered the fish dish. DH liked it, but I think that if I make it again I will need to cut down on the cayenne pepper a bit. The fruit cuts some of the spiciness, but it was still too strong for me.
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2 users found this review helpful

Fudgy Chocolate Chip Muffins

Reviewed: Oct. 28, 2007
As a PP suggested, I switched to baking powder (esp. as I used alkalized cocoa powder) but the muffins still did not rise that much. I am going to try the original suggestion of baking soda next time to see if that helps. Edited: I didn't even realise I'd tried and reviewed this recipe already but this time I'm raising to 5 stars. I didn't have applesauce so I subbed a mashed banana. I used more like 1/3 c cocoa powder and butter instead of margarine. They were fantastic! Moist and chocolately. The chocolate intensity is great. I am not a chocoholic but I tried the Chocolate Chocolate Chip Muffin recipe the same evening (as I could not give away the flat fudgy muffins) and the taste was bland in comparison to these. The fudgy muffins are much better. For those who complained, the intensity of cocoa powder is brought out if you dissolve it in boiling water first.
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1 user found this review helpful

Amy's Garlic Egg Chicken

Reviewed: Sep. 5, 2007
I halve the recipe as I am the only meat eater in our house. The garlic is very subjective. I use 3 small cloves and I love garlic. I could probably use more. I've let it marinate even for an hour and it's fine. The great thing about marinating it overnight is that all you need to do it bread it and pop it in the oven the next day, which is fantastic right after work.
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1 user found this review helpful

Sauteed Portobellos and Spinach

Reviewed: Aug. 29, 2007
This is a great recipe and it's made even better with fresh spinach. Just wilt the spinach and proceed with the rest of the recipe. You can use button mushrooms instead of portabello.
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1 user found this review helpful

Macadamia-Crusted Sea Bass with Mango Cream Sauce

Reviewed: Mar. 4, 2007
Neither DH or I were very impressed with this recipe. I followed it more or less to the T. The only changes I made were to use cashews instead of macadamias and lime juice instead of lemon in the sauce. The dish is quite sweet. I served it with Asian Avocado as an appetizer, then the Curried cashews, pear and grape salad. It could have been that the former two dishes over-powered the fish entirely but overall, I wasn't impressed and probably won't make this again.
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1 user found this review helpful

 
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