tunatwist Recipe Reviews (Pg. 1) - Allrecipes.com (18986481)

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Patriotic Pasta

Reviewed: Jul. 30, 2010
When I mixed the dressing ingredients and did the taste test thing, I thought I had truly messed up in my choice of a potluck dish. I seriously struggled with how I was going to place my dish without anyone else noticing. After several hours in the fridge--separate from the pasta--the dressing took on a whole new life...an indescribable, delicious, religious experience. There is not a chance I will EVER make pasta salad any other way as this recipe is simply a masterpiece. I did sub black olives for the cauli. and spicy mustard (as in a brand spiked with tabasco) for the honey mustard and cayenne...not because I am slick, but because that's all I had on hand. I do have to disagree with others' suggestion in doubling the dressing, which I also did. I began by adding the original amount specified, then added a bit more and could immediately tell it was starting to become too heavy and way too much of a good thing; i.e. too much mayo in egg salad. I was so glad I erred to the side of caution. This recipe is a perfect and delicate balance of flavors exactly as written.
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20 users found this review helpful

Buttermilk Mango-Berry Crumb Cake

Reviewed: Jul. 30, 2010
This recipe is a delightful change from the normal sugary, super sweet cakes, cookies, etc...not that I don't appreciate those as well! I personally did not care for the fresh mango chunks as they got watered down and lost, well, all of their flavor, but I could tell from the blueberries that more substantial fruits are key and will use blueberries, strawberries, raspberries, etc, in the future. I took the finished product to a meeting a few nights ago and everyone raved and are *still* talking about it--esp. the men (go figure...*smile*). The most over-the-top, decadent goodness in this recipe is the crumb topping. It's so divine that I decided to make "Banana Chip Muffins I" from this site today and and while several reviewers stated they added cinnamon to the batter, I just couldn't see that in my mind's eye with everything already going on ingredient-wise. Then, I had an "ah-ha" moment--incorporate some cinnamon by adding THIS crumb topping! The topping completely salvaged an otherwise ho-hum recipe. I have a little left over that I think will even be good on vanilla ice cream. Kudos to the submitter for a most definite make again recipe many times over!
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54 users found this review helpful

Banana Chip Muffins I

Reviewed: Jul. 12, 2010
This is a terribly difficult recipe to rate. As written, I believe it worthy of 3 stars. I subbed buttermilk for the regular milk and added about one half extra 'dead' banana because I simply didn't want to throw it away and I also added one tsp. vanilla extract. With those changes, the chocolate chips completely dominated the banana flavor. The muffins weren't bad, but the title is completely deceiving and the bananas were a waste of money, time and trouble. When I read several reviewers who stated that they added cinnamon to the batter as well, I liked the idea but just not in the muffin itself with everything else I *thought* would be going on--it seemed like one too many ingredients and a real hodge-podge of flavors. Then it hit me! I topped the muffins with the crumb topping from "Buttermilk Mango-Berry Crumb Cake" (also on this site) which, with it's addition of cinnamon, single-handedly turned this recipe around. I filled the cupcake liners half full--which yielded 14 muffins rather than the original 12-- made a double batch of the crumb topping and added about a tablespoon and a half of the topping to each muffin. They baked up beautifully at the same temperature and time setting as directed in the original muffin recipe. I had about a quarter of the crumb topping left, baked it on parchment paper right along with the muffins and am having dreamy visions of vanilla ice cream with cinnamon-y crumb topping!
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6 users found this review helpful

Buttermilk Mango-Berry Crumb Cake

Reviewed: Jul. 12, 2010
This recipe is a delightful change from the normal sugary, super sweet cakes, cookies, etc...not that I don't appreciate those as well! I personally did not care for the fresh mango chunks as they got watered down and lost, well, all of their flavor, but I could tell from the blueberries that more substantial fruits are key and will use blueberries, strawberries, raspberries, etc, in the future. I took the finished product to a meeting a few nights ago and everyone raved and are *still* talking about it--esp. the men (go figure...*smile*). The most over-the-top, decadent goodness in this recipe is the crumb topping. It's so divine that I decided to make "Banana Chip Muffins I" from this site today and and while several reviewers stated they added cinnamon to the batter, I just couldn't see that in my mind's eye with everything already going on ingredient-wise. Then, I had an "ah-ha" moment--incorporate some cinnamon by adding THIS crumb topping! The topping completely salvaged an otherwise ho-hum recipe. I have a little left over that I think will even be good on vanilla ice cream. Kudos to the submitter for a most definite make again recipe many times over!
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5 users found this review helpful

Horseradish Pork Chops

Reviewed: Jul. 7, 2010
These were great *IF* you like horseradish...a definite prerequisite! I also added various spices to the chops before I piled the crumb topping on--salt, pepper, cayenne, oregano, garlic powder and basil. Just eyeballed the spices and added per my own taste. I also baked them atop slices of onions which baked up crisp tender with a wonderful flavor from the juices/spices. Finally, I started to put the chops under the broiler for a few minutes after they were done to crisp up the crumb mixture since it seemed a little 'wet' and I was SO glad I tasted it first! Where this dish is lacking in presentation, it definitely makes up for in flavor. This is an easy, quick and delicious weeknight meal with the perfect amount of horseradish and tender, succulent meat to boot.
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22 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Jul. 7, 2010
These cookies were moist, delicious, and had the perfect amount of spice. *However*, and this is a bonus, my dough yielded 44 healthy sized cookies and I followed the recipe to a 'T'. Some even started out slightly larger than a walnut. Also, I skipped the refrigeration step (due to time constraints) and I didn't bother with the smooshing of the dough balls (due to laziness) and they couldn't have been better. Last, these are QUICK to put together, even for a slow-poke like me!
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5 users found this review helpful

Ranch-Style Thighs

Reviewed: Jun. 11, 2010
My kids loved this recipe (kids are easy to please! well, in my house anyway!), but as an adult, I have to say, this is a gloppy mess. While the top of chicken was crispy-ish, the bottom was soggy and swimming in its own juices. Even with the addition of more spices--garlic, oregano, fresh basil, cayenne, sea salt and ground pepper, this is just not a recipe worth repeating.
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6 users found this review helpful

Donut Muffins

Reviewed: May 23, 2010
okay, my two cents. i can see where everyone thought these to be a 5 star rating, but i think the nutmeg to be a little over-powering and i am a *bigtime* spice lover!!! in fact, i am usually heavy-handed in that dept., but followed this recipe to a 'T' and i personally thought it over the edge where the nutmeg was concerned. also, the batter made 14 of these puppies for me, no matter how hard i pressed on the original twelve trying to duplicate the recipe as written. it wasn't going to happen unless i was willing to accept huge, sweet, sugar-coated 'shroom-looking muffins. lastly, the sugar/cinnamon ingredients are way over-kill. i would easily cut the amount(s) by one third.
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126 users found this review helpful

Mexican Baked Fish

Reviewed: May 16, 2010
i have had this recipe saved for over a year now b/c i just couldn't believe it would be all that great. trust me--it *IS*. i made sure to squeeze all the water out of the fish using dish towels so the dish wouldn't be swimming in water (no pun intended!), used basa instead of the cod, and added salt, pepper and garlic powder to the fillets. i didn't measure anything and instead just threw everything on top to my liking. i also put it under the broiler at the end for abt. three mins. just to crispen the chips. and, i used pepper cheddar instead of the reg. sharp variety, but i do not think that was a miracle ingredient...it's just what i had handy and it needed to be used up. this is unbelievably delicious and definitely worthy of serving to company!!! will be making this again SOON. everyone in the family *loved* it.
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4 users found this review helpful

Crisp Lemon Sugar Cookies

Reviewed: May 9, 2010
okay, so i don't know where people who said these cookies are not crunchy and lemon-y enough are coming from. i am NOT an expert baker but i DO have good taste buds. i followed this recipe as written but added 1/2 t. more lemon extract, and they turned out *exactly* as described, even down to the yielded amount. i only added more extract because i love a very tart flavor. personally, i can't imagine subbing more butter for the shortening, as the way it was written and others have suggested, as it's a great, crunchy, lemony cookie. there is *nothing* to not like about these cookies! they bake up both in quantity and flavor exactly as described! great recipe! happy camper here.
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9 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Oct. 26, 2008
this is my new favorite recipe for homemade mac-n-chz. i would have rated it 5 stars if it hadn't been for the excessive amount of bread crumbs. in the future i will use half the amount. i subbed jack cheese for half of the sharp cheddar because i ran out of the latter, and it worked great. i also added a little cayenne to give it a kick. wonderful recipe.
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5 users found this review helpful

Italian Summer Squash Polenta Bake

Reviewed: Oct. 24, 2008
the only change i made to the recipe was subbing tomato sauce (with the addition of a healthy dose of basil, oregano and garlic powder) for the spaghetti sauce. what needs to happen next time to make this a 5 star recipe is: 1) the bell pepper needs to be sauteed longer--the crunch was jarring, 2) the polenta needs to be doubled--it was hardly noticeable. i can't wait to make again with a little tweaking. thanks for the recipe!
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5 users found this review helpful

Curry Meat Loaf

Reviewed: Sep. 30, 2008
In three words--uneventful and disappointing. I added 1/2 c. chopped onions to the meat mixture, doubled the curry powder, and skipped the apricot preserves in favor of bacon slices baked on top. The ground beef was almost flavorless and the stuffing tasted, well, *weird*. It was as if the stuffing was in the wrong place at the wrong time and I'm a huge fan of all things Indian (hence doubling the curry powder). I'll probably salvage the meat and add way more spice for tacos, but the stuffing has no business in any recipe or as a side dish.
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5 users found this review helpful

Mozzarella and Tomato Appetizer Tray

Reviewed: Sep. 23, 2008
i think the mold monster got to my tomatoes prior to making this dish, but i couldn't swear to that because i was on some pretty jammin' pain killers. i also did not use fresh herbs because i was not about to stumble into the backyard and chop up a bunch of plants. even without the tomatoes, the cheese drizzled with the dried and bottled spices/olive oil concoction was divine. i'm pretty sure anyway. i ate it all and plan on making it again during a more lucid moment. it paired beautifully with "belgian squirrel" (also from this site) and a dozen or so glasses of 1959 chianti wine. thanx man for a groovy recipe.
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12 users found this review helpful

Mashed Potatoes with Horseradish

Reviewed: Sep. 7, 2008
taking the advice of naples, i used the full amt. of horseradish called for even though i only used three potatoes. after boiling/draining the pots, i also threw everything together and mashed away. i had to add a little milk because mine were waaaaay too dry. in the end they turned out fabulous and i'm glad to have come across this recipe.
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17 users found this review helpful

Pork Chops with Mushroom Onion Gravy

Reviewed: Aug. 11, 2008
in a word...eh. not a place i'll be revisiting. i doubled the sauce and subbed wine for the water. there was just nothing even close to special about this dish--neither the sauce nor the meat. very bland and very disappointing.
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17 users found this review helpful

Shish Tawook Marinated Chicken

Reviewed: Jul. 16, 2008
this recipe was a tough one to rate. the chicken alone is just average and surprisingly leans toward bland (the only change i made was to double the curry powder). the secret to this dish is the sauce which pairs perfectly with the chicken. it does for the meat what peanut butter does for jelly. another thing i discovered quite by accident is that the sauce is 10x better if served at room temperature. it's fine straight out of the fridge, but takes on a whole new life when it sheds the chill. at room temp, this sauce is a religious experience.
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9 users found this review helpful

Mexican Sour Cream Rice

Reviewed: Jul. 8, 2008
i feel foolish for making this recipe. at first look, i knew it needed more spice, so i added cumin, garlic, salt, one chopped green onion, and a little cayenne. i also subbed black beans for the corn (personal preferance--don't care for canned corn too much), homemade tomatillo sauce for the green chile peppers, and subbed queso fresco for the jack cheese for a more authentic flavor. i added two cups of sour cream and abt. a Tbs. of milk to thin the sauce. i thought this recipe had good 'bones' and with my changes, it would be a sure-fire hit. this belongs on the taco bell menu. i'm hoping to pass this off to my family in tortillas with salsa and avacado slices...but i'm not makin' any bets either. i know i can't handle another bite, no matter the presentation.
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6 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Jul. 6, 2008
i was pleasantly surprised with so few ingredients how GREAT this recipe is! i first tenderized my chicken breasts, then marinated 6-8 hours. my low-fat mayo tended to clump, but a metal whisk took care of that in no time. other than that, i stayed true to the recipe and the chicken was bursting with flavor after marinating in the perfect ratio of ingredients. we sliced ours and stuffed them in fancy rolls for sandwiches (needed a fast meal), but this is definitely a dish that can hold it's own as a main entree with sides, and i also think it would be great sliced on top of a salad. magnifico! just wish i had leftovers...
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7 users found this review helpful

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Jun. 29, 2008
with a title like this and the ingredients incorporated, who knew the recipe would be so bland? i made a couple of small changes to a seemingly sure-fire winner, only to be disappointed. first, i salted and peppered the breasts before and after dredging in the flour, and second, i browned the chicken in the bacon drippings rather than olive oil. how could this not come together better...i mean, shoes are good dredged in flour then fried in bacon grease, right? the problem with this recipe can be summed up very simply--lack of overall flavor. the submitter deserves credit for turning out moist chicken, but the stuffing alone does not carry the dish. the breasts badly need a healthy dose of extra spices...which ones i'm not quite sure abt. since i'm trying to block out the experience.
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5 users found this review helpful

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