Tish Recipe Reviews (Pg. 1) - Allrecipes.com (188271548)

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Twice Baked Mashed Potatoes

Reviewed: Jun. 27, 2015
I would never think about adding cream cheese to baked potato casserole
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Chicken Stir-Fry

Reviewed: May 14, 2015
First, I read over the recipe looking to head problems off before cooking. I knew I would be using reduced sodium soy sauce because I learned 50 years ago that yummy soy sauce causes me to swell up. I was so pleased when the lower sodium version was introduced. I bumped up the Asian flavor by adding a teaspoonful of sesame oil. Using "dark" soy sauce is a great alternative if you can find it in your neighborhood food store.(Oh how I wish I had a local Asian market) otherwise, read the nutrition labels and cook wisely. Next, use your gut feeling. If it seems a little "wrong " for your taste, listen to what your gut is telling you, and plan your recipe adjustments before you buy the chicken!!! Good luck to all, and enjoy this wonderful dish. P.S. I also use brown rice.
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Breakfast Sandwich Heaven

Reviewed: Apr. 11, 2015
Five stars according to my imagination. Forget the fat and sugar load, as much as I wanted one(or seven), I just couldn't! Howevern this gives me a chance to clear something up. Processed cheese and American cheese, are not the same thing. Processed cheese MUST be labled as such. American cheese is not a processed food unless it is labled as such. Velveeta is the most widely used processed stuff, and sometimes mac 'n cheese just isn't the creamy, delish stuff our taste buds crave crave without it as part of the recipe. So relax and enjoy the EU citizens' imported cheese!
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Honey Butter

Reviewed: Mar. 28, 2015
Anything you can do with butter you can pretty much do with honey or maple butter! The proportions in this recipe are perfect. However the main ingredient for the best outcome is time and patience!! With both ingredients at room temp, sit down, relax and prepared to beat. After the first five minutes or so, you'll notice small bits of butter "floating "in the liquid syrup/honey. What will seem to be 3 days later, the 2 will begin to catch (just like the transition you see when making whipped cream.) The time is really not three days, just 17 hours,33 min and 12 sec! {;-). Of course by then, you're half out of your mind with the scent of maple/honey. Don't worry, your salivary glands will get a good workout. Shortly after the the first signs of it catching,it will have caught. NOW taste it!! Remember, you just put in a lot of time making sweeeet stuff! So, rather than messing around with the ingredients, use just a dab, not a slather!! Now,what to put it on - popovers, peas, carrots, any winter squash and most root veggies. Then there are snow peas, green beans, sweet potatoes (of course) and most every bread product known to man. If you try to behave yourself re:sugar/carb consumption, I suggest you limit yourself to undertaking this adventure to twice or thrice in a decade. {{;-)) remember, start with just a dab and go from there. Good luck, Tish
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Brick-Oven Pizza (Brooklyn Style)

Reviewed: Oct. 4, 2014
Perfect,but needed a pinch of garlic powder.
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Sherry Braised Beef Short Ribs

Reviewed: Sep. 28, 2014
Dee-lish!!! He's done it again, Any recipe with onions and garlic is a garuanteed " BEST IN CLASS. "wowza!!!!!
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Sweet and Sour Beans

Reviewed: Sep. 28, 2014
This soooo close to a "mixed bean" recipe I used to impress! However, the carton containig my recipe box mysteriously disappeared as a consequence of my last household move. My feet are securely plantd in my hometown- so what I have will act as a stand-in stuffed cat. The difference b-tween the recipes is jelled cranberry sauce was the ingredient lending it's sweet and tangy taste. No vinegar, no sugar. Fear not! This is an excellent concoction..... Make it........soon!
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Lemon Herb Butter

Reviewed: Aug. 5, 2014
Made it last night. It. Is. Not. A lo-cal delishishness! It was terrific, but boy do I have regrets today! My taste buds deserve a break from no-carbs, no-fat, no-salt, no taste foods 4x a year! Thanks nymbus.
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Custard Bread Pudding

Reviewed: Jun. 13, 2014
Here it is - AT LAST!!! I don't need to taste it in my mouth, my brain is doing the tasting based on ingredients. This is the same recipe my mum used ( except she did'nt have a written recipe) and I have been looking for this for a looonnnng time. I even have my sister lookingfor it. Here's what tipped me off. More custard than bread - check, raisins - check. Baked in a "slow" oven forever ( that is more than an hour at 300° ) - check. Wow! I'm going to make some tomorrow and surprise her with it! Bread pudding yay!
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Best Cream Of Broccoli Soup

Reviewed: Jun. 12, 2014
I liked Ike (couldnt resist, tho he was b4 my time????) 's review and my curiosity got the better of mr! You can have it real smoothe like pea soup, you can have it textured, you can add spices and heat if you want to sear your tonsils, and you can make it with an undetectible tweak. My only tweak was: substitute one can of fat free evaporated milk for 12 oz (1&1/2 C) of the milk called for. I HAD to do that because I did'nt want the self appointed food police tearing my review apart. It also makes the roux w/butter slightly more acceptable to all the Carrie Nations out in the big brother/sister world. Did I like it??? As my mum used to say "Does a duck swim?"
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Fabulous Wet Burritos

Reviewed: May 21, 2014
I like only a hint of hotness to enter my mouth. I prefer that my unscorched tastebuds be able to TASTE the food. This does it. I put a small bowl of chopped chiles and a bottle of hot sauce on the table along with the guacamole and sour cream. Now everyone can eat and enjoy! (I also make sure I have plenty of cold milk on hand in case of accidental flare ups in the mouth). I made this as written, and everyone at the table thought it was great!! So sit back and enjoy "bad food" now and again. Give your taste buds a treat - and have a twinkie for dessert!!!
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Special Buttercream Frosting

Reviewed: May 19, 2014
When I took over the frosting making in my family, I was 12. I had watched my mum and all the neighbor ladies make it and did'nt know what the big deal was all about! Of course there were no measurements except for "2lg scoops of Crisco or "fluffo" beat it until it looks fluffy - then start sprinkling in some confec sugar then a little milk -more sugar, more milk until the box (1lb,) was empty. Now 2shakes of salt and 1-2caps (from tha vanilla bottle) of pure vanilla,and finally beat it some more. Choc frosting was made the same way except 2-3Tbsps of cocoa powder was added. Try this recipe as is, and add vanilla or choc. as you like. Thanks for the memories! (This was enough to frost the middle, top and sides of a 8-9in layer cake)
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Yummy Honey Mustard Dipping Sauce

Reviewed: May 13, 2014
It was really good! I was a littl bit leary of using so much yellow mustard, but dove in anyway. It's sooo good!
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Bacon Clapshot

Reviewed: May 6, 2014
I grew up eating the same treat ( but turnip/rutabegas) was only an occasional addition. Probably because our " Victory Garden " could only grow so much! My siblings and I all called it "Mixed mashed"! Mom frequently stayed with her nannie from Ireland when growing up, and was just as frustrated at the foolish answer to " why do you call it that? " - she died before the real answer was given. Yep my greataunt (the family source for info) revealed that it was her real distaste of carrots! She passed this dislike right on down to her grandaughter. We had turnip frequently, but it never survived our knife wielding family to be cooked. We all loved it pared, sliced kinda thin, salted, and even peppered for the brave, then CHOMP, oh ,we loved it. When I was college age, she finally confessed - "I couldn't choke a carrot down for any amount of money". Well, she raised 5 kids who loved that veggie any way you found it. Now her grandkids (26) and her greatgrands (28) all like the orange and white special mashed potatoes. The only thing added beyond S&P was butter and maybe if we were being good some finely chopped onion. To sum it up - God bless the Irish and the Scots and their inventive ways!!!
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Authentic Huevos Rancheros

Reviewed: May 4, 2014
I don't care what you call it - it tasts good! Up to an including today, many felt it was more important to critique the name rather than the food! This seems to be an unhelpful trend. So many critisize the ingredient list not the taste, but the bad for you ingredients! I'm sorry, but I'm sure that All Recipes members already know that a b'fast of deep fried bacon, french toast made with real eggs (vs: egg whites) and cream and white bread is not good for you. This knowledge also includes un-natural foods, low fiber, high carb, anything that tastes good! Thx, Tish
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Twice Baked Potato Poppers

Reviewed: Mar. 11, 2014
Absobloomin' lutely wonderful!
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Chef John's Creamy Mushroom Soup

Reviewed: Feb. 27, 2014
It was really wonderful-chef John could hold his head high in any of the Spargl Fests I attended faithfully when I lived in Germany. The seasoning was spot on (tho' I'm not a fan of John's 'essence of life'-cayanne. I have to hold waay back when I use it. I've learned that after searing my taste buds with hot pepper in any form, I'll need to skip the dish. This was NOT too hot -sigh- smile.
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Seven Layer Bars

Reviewed: Jan. 29, 2014
Every once in a while we all need a too rich achy teeth sweet. This is it! Has anyone tried a grind of sea salt over the butterscotch chips? My taste buds are tingling as I write!!
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Stewed Tomatoes (Gobbledygook)

Reviewed: Dec. 8, 2013
I'm another woman who STILL cannot control the child within. I always thought this dish was a punishment for something I'd done. My mother finally gave up saying she could'nt stand the awful faces I made (they ruined the dish for her and she'd eat anything!) Fast forward 6 decades - Holey moley batman! These taste really good!! Although Mum always put sugar on tomato-anything ( it's a fruit afterall ) I'm pretty sure that she would be perfectly happy with 1/3 C of sugar. in this recipe. Thank you X3!! P.S. I'm pretty sure she's above us all with a satisfied grin on her face.
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Clapshot

Reviewed: Oct. 15, 2013
I, and my siblings grew up on this dish. When I would tell my grade school friends, the reaction was " eew, turnip?" So I finally asked my mum what this dish was called she said " my invention". Well, we all loved it even if it didn't have a real name. WhenI was in college, I asked her again. This time the answer was " Nannie ( her grandmother from Ireland) taught me. So, OK. When I once more asked her in my fifties, she said "I like mashed potatoes, and I really love turnip but I don't like carrots at all. So Nannie made this combination so I would "eat those carrots!!" When I became a mother I did the same thing so that I could "eat my carrots", and never let the children know that I didn't like 'em."See what a mother will do for her children?"
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