TWAIN_HARTE Recipe Reviews (Pg. 1) - Allrecipes.com (1917130)

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Rhubarb Cheesecake

Reviewed: Jun. 1, 2014
Yummy and not intimidating to make. It is essential to bake the crust-rhubarb layer longer (45 min.) as recommended in the AR magazine. I subbed Splenda for sugars. Will surely make again.
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Best Peanut Butter Cookies Ever

Reviewed: May 21, 2014
Made these as directed using the top-rated review. If substituting with Splenda, use 2 cups. The cookies were not that sweet using only one cup of Splenda. (Note: When I sub Splenda, I usually use half the measure because Splenda is sweeter.) We recently bought commercially made flourless peanut butter cookies and they were crumbly, but full of sugar, I am sure. These are a treat even though you must wash them down with coffee or milk.
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Oven Pot Roast

Reviewed: Jan. 5, 2014
I made this recipe just before a TV football playoff game. Had not much time to assemble, but it was quick and easy. I started it on the stovetop in a cast iron pot and transferred it into the oven. I added carrots and shallots to the pot. I used an inexpensive sweet white wine. I also baked some potatoes in the same oven the last hour and a half. Yes the aroma is very inviting and the taste great. I checked the meat at about an hour and it was tough, then let it finish the three-hour baking and it could be cut with a fork. The meat was then soft and yummy. My only negative is that the soup mix adds too much salt. I would look for a low salt alternative next time. I might try doubling the liquid since it makes such a nice sauce. This was the first successful pot roast I have made. Will be doing this again.
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Cannoli

Reviewed: Dec. 12, 2013
I would substitute candied pineapple or a mixture of candied pineapple, green or red cherries --available at Christmas time in the grocery. The fruit keeps well unopened for a while. I do not like citron at all and would most definitely replace it.
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Sweet Russian Cabbage Soup

Reviewed: Nov. 10, 2013
We have been trying to find a recipe to approximate the Russian Cabbage Soup at a favorite restaurant. This one pleased us and it was yummy! My husband thought it was better than the restaurant's. My only changes were that I used beef stew meat and a quarter cup of Splenda instead of the sugar. I also added the garlic earlier with the veggies. I thin-sliced the cabbage after quartering it too. I will most definitely make this recipe again. Was really tasty on a cool fall evening!
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Artichoke, Cheese and Olive Antipasto

Reviewed: May 27, 2013
We enjoyed this recipe and will make it again. I do advise, as other have also, to cut the cheese amount in half. Also it does not indicate whether one should use water packed or oil packed artichokes. Go for the oil packed, but drain and set aside the oil. Then add the olive oil to the reserved liquid (or the olive oil first and then reserved marinade) and add into the mixture to taste. Some people prefer less liquid, like me. I'd also go easy on the balsamic. I used a cheese with a salt and pepper rind. Yummy. If you want to make Bruscetta, buy sliced black olives instead of whole and cut all ingredients to pea-sized pieces.
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Campbell's Kitchen Tuna Noodle Casserole

Reviewed: Jan. 7, 2013
EASY and FAST to assemble. I've been cooking meals for a loved one and this one hit the spot. I doubled the recipe and made a few additions. I sauteed two stalks of chopped celery and a medium onion to add to the ingredients, then added 1 teas. dill, and substituted whole wheat penne pasta. I included the pimentos too. For the topping I used a combination of 10 crushed Milton's Everything Crackers, about 1/2 cup Parmesan cheese, and 1/2 cup melted butter. I poured 1/4 of the tuna mixture into another cooking pan which necessitated more topping. It was easy to put together and baked in 20 minutes. We all thought the topping made the dish, though I would cut back on the butter. (I also used Cream of Celery soup since one in our family does not like mushrooms.)
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Classic Holiday Egg Nog

Reviewed: Dec. 31, 2012
As others have said, this is a simple basic recipe, but made it because store-bought is so full of sugar. Threw everything in a blender. I substituted 2 Cups of whipping cream for 2 cups of the quart of milk, used twice the vanilla, and added a teaspoon of nutmeg and 1/4 teaspoon of ground cloves. I also used regular unsweetened lowfat canned milk and added 1/4 Cup Splenda. I also used pasturized liquid eggs (Egg Beaters) instead of eggs for safety. Yummy nog and can be easily spiked, I'm sure.
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Slow Cooker Chicken Mole

Reviewed: Mar. 10, 2012
We enjoyed this recipe very much. In the middle of a busy day, I threw it together and we were so impressed we could hardly wait for dinner. We paired it with Mexican rice and I cooked up some Chayote squash as a side veggie. Will definitely cook again --even for guests. I used thigh meat, 3 packets of Splenda for the sugar, and added !/2 teas. instant coffee (cause I've seen other recipes with coffee). I cut the meat up into bite-sized pieces. This recipe makes plenty of sauce, so the sauce-to-chicken ratio is generous. Next time I will process the raisins before adding.
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Photo by TWAIN_HARTE

Apple Bread Pudding Pie

Reviewed: Jan. 14, 2012
This recipe is tasty. A great solution to our Granny Smith apple tree over-producing this year. We enjoyed it with a little no sugar added vanilla ice cream a few minutes out of the oven. I skipped the pie crust as others suggested. This first time was a test for a dinner I'll take it to next week. I used a couple extra eggs and apples too and added a teas. of vanilla to the egg mixture. I also used cinnamon bread from a specialty bakery and made my own applesauce. I might add raisins and or pecans next time. A definite keeper.
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Ultimate Breakfast Casserole

Reviewed: Jan. 5, 2012
My husband thought this casserole was sensational. I used 2 pkgs of Alexia thick cut parmesan potatoes, but I would cut it to one next time or use actual hash browns. That's all I had in my freezer when I decided at the last minute to make this. Seems very versatile and is impressive as noted. The chicken soup is okay. I prefer cream of mushroom, but many people prefer anything but mushroom (my husband). Doubled the eggs as noted and that was good since they may not have been seen otherwise. I also threw everything in together as noted in other reviews. Cut the sour cream in half and it was fine. We think this recipe might be tasty at any time of the day.
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Broccoli Chicken Divan

Reviewed: Aug. 2, 2011
This dish was yummy. Steamed the broccoli and cut up a store-bought rotisserie chicken. Added sauteed onion and garlic, then threw in 1/2 teas. lemon pepper and 1/2 cup light sour cream as suggested. Used crushed potato chips instead of bread crumbs and Colby cheese instead of cheddar. Will make again.
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Chocolate Fudge Pops

Reviewed: Aug. 2, 2011
Best homemade fudge bar! Yummy. I added 1/2 cup sugar-free Cool Whip and used Splenda for the sugar. Still a tad icy, but will make these again! Couldn't wait for them to freeze.
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West Tennessee Corn Bread

Reviewed: Jul. 26, 2011
This cornbread is good, but from all the reviews, my expectations were higher. I doubled the recipe, used all the ingredients as stated (except substituted Splenda for the sugar), and added a can of corn. Normally when I sub Splenda, I half the measurement because it tends to be sweeter, but in this case I would not halve it. The recipe was not too sweet. I used Polenta instead of corn meal --which makes the bread stiffer. Perhaps the polenta absorbed the oils because the result was dry. I doubled the recipe and baked it in a frying pan as directed. The corn bread was not inedible (I actually liked it); my husband prefers the corn meal.
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Cheesy Polenta

Reviewed: Jan. 6, 2011
I have not made this recipe, but I've made polenta often and it seems like it would work. Substituting water or chicken broth is my preference because I grew up not having a polenta that was so rich. Polenta has lots of possibilities: add cheese, cooked sausage or bacon, caramelized onions, a can of corn, whatever you like. Some people pour it out and let it set in a thin layer, then make a polenta lasagna. It's a great cold weather dish and a staple in the northern regions of Italy.
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Pretzel Turtles

Reviewed: Dec. 23, 2010
These are okay. From the pecan package, I made an egg white mixture and toasted the nuts first. May or may not make them again. They are not easy to handle, but perhaps I might make them again if I used two jellyroll type pans and after cooling a bit, transferred them to the fridge to harden.
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Photo by TWAIN_HARTE

Autumn Cheesecake

Reviewed: Jun. 20, 2010
I followed NOELC's review and appreciated the distilling of the instructions. I used regular Splenda for the cheesecake and Splenda Brown Sugar for the topping. I did not completely double the Splenda measurement for the cheesecake as it is sometimes sweeter than sugar, but in this case, my husband would have liked it sweeter with the doubled measurement. I used 3/4 cup of Splenda instead of a full cup. This topping was yummy, but I would like to experiment with others. At our serving, there wasn't much left.
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Peanut Butter Popcorn

Reviewed: Jun. 8, 2010
I made this for an election night party and it was gone before the polls closed. Definitely a keeper. Passed the husband test. I added 1/2 teas. salt to the candy mixture and and a cup of salted peanuts while mixing the popcorn and mixture together. I cooked the candy mixture on low heat on top of a stove burner using a simmer plate. I highly recommend that you bake this as mentioned in other reviews. I baked mine at 200 degrees removing to stir the popcorn every 15 minutes for an hour. UPDATE: This year I used the microwave and I won't be doing it on the stovetop anymore. Easy Peasy.
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Italian Dressing Mix

Reviewed: Feb. 7, 2010
Great knock off recipe. I used Splenda instead of sugar. I also used Olive oil and white Balsamic vinegar to be really Italian. Cut the salt in half. -Update: Make your own crutons using day-old Italian Puliese bread cut into crutons. Heat 2 T. Olive oil in a frying pan and add two cloves of garlic. Let the garlic cook and season the oil, then remove it. Put your cut bread into pan and brown the bread in the flavored oil adding a sprinkle of this salad dressing mix. After they are browned, you might want to finish them off under a broiler or in a toaster oven to brown them completely. Boun Apettito!
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Christmas Breakfast Sausage Casserole

Reviewed: Dec. 30, 2009
I cut the milk to 1 cup and added: chopped onion, minced garlic and chopped center cut bacon (while browning the sausage). Also used garlic croutons, and added diced green chilies to the egg mixture. My husband suggested to double the number of eggs. If so, I would probably go to 1.5 cups of milk. It was enjoyed by all. If you use croutons, make sure there are no strong flavors coming through that you don't like. I picked up some that had a strong fennel flavor that I thought overpowered the taste, but others did not mind.
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