Twila Davis Reed Recipe Reviews (Pg. 1) - Allrecipes.com (196945)

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Twila Davis Reed

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Corn, Sweet Onion, and Tomato Salad

Reviewed: May 10, 2008
Yes, rating my own recipe, but mostly to let people know they need to drain the canned corn well and squeeze the liquid from the tomatoes before they chop them. Otherwise, the mixture gets a little soupy as it sits. Also, use the plain, unsweetened and unflavored rice vinegar. The combination of the rice vinegar with the lime juice creates a cleaner, crisper taste. And for fun, taste and to make it even prettier, don't be afraid to add a little of the lime zest. I also have found that the "Niblets" type of canned corn seems to work best in this recipe. Either that or very lightly blanched fresh corn.
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31 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Aug. 8, 2011
SUPER easy, SUPER tasty and this will be a staple in our house from now on. Ended up using Himalayan red sea salt since that's all our grocery stores had (tried 3 different locations!) We ended up serving ours plain on some King's Hawaiian rolls. Excellent! Next time, I'll add a little more smoke flavoring, some whole garlic cloves and maybe a hot pepper or two for some kick since we really like that and I might try the banana peel. I did order some red Hawaiian sea salt online since we loved the first try. Seriously, you HAVE to try this recipe. Couldn't be easier and who would have thought only 3 ingredients would have so much flavor! We did the overnight on one side, flipped and let it go for another 5 hours or so then shredded and let it rip for another 4 hours. SO tender and flavorful!
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11 users found this review helpful

Spicy Black Bean Cakes

Reviewed: Sep. 7, 2011
This was a good jumping off point with a couple of modifications after reading some of the reviews. It sounded like it needed a little more flavor oomph, so I did 1.5x the spices and added some cayenne because the serrano chilis I used were the wimpiest ones I've ever tasted! I also added some cilantro because we love it. I didn't bother to sautee the chilis or onions and garlic and they were just fine in the finished cake. I also subbed some oatmeal for the bread crumbs for extra fiber. I do think next time I would microwave the grated sweet potatoes to avoid the slight starchy flavor. That could be due to the grater size - the large Cuisinart blade.I doubled the recipe to have leftovers to freeze and so used 3 eggs, but next time I think I would use 4 to hold things together a little better. I used the non-stick electric griddle and "fried" them with just a hint of olive oil to brown them. (Our broiler sets off the fire alarm even with no smoke!) But this was a great option for a vegetarian meal and it was really satisfying! Thanks!
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7 users found this review helpful

Whipped Potatoes

Reviewed: Dec. 23, 2010
This is an excellent combo! I'm sure it will reheat beautifully for the dinner without drying out. I plan to use foil to keep it from browning too much and so it keeps the creamy consistency. I did about 7 lbs of potatoes, used 2 bricks of cream cheese, 1 stick of butter and about 1/4 cup of Salvadoran Crema (more liquidy than sour cream and not quite as sour) I also microwaved about 9 cloves of garlic with a tablespoon of beef stock and covered with plastic wrap for a minute and a half to soften them. I riced the potatoes and garlic before beating them for a creamier but lighter consistency. Keeps the starches from solidifying so quickly. Salt and white pepper...fantastic! I think the family is going to go nuts over these potatoes! Thanks for the idea with the cream cheese and sour cream. NICE combo for flavor!
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7 users found this review helpful

Spicy Turkey Burgers

Reviewed: Jul. 24, 2010
These are excellent and very flavorful without being over the top. I added just a wee bit more ginger and garlic and also added some chopped green onion for a little more "freshness". They were a huge hit! If you buy the 1.3lb packages of ground turkey, you can get 8 burgers that are 3/4 cup in size. It makes it really easy to portion the burgers so they're all the same size if you do it that way. Just be gentle when forming the patties so you don't overwork the meat and make it tough. These are FABULOUS with a "Rooster sauce" mayo and grilled pineapple on a potato bread roll. That combo is amazing. For the Rooster sauce mayo, combine about 4 parts mayo with 1 part Sriracha chili sauce (or to taste) and add some lime zest and a good squeeze of lime juice.
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5 users found this review helpful

Eggnog Thumbprints

Reviewed: Dec. 10, 2001
These cookies are AMAZING!! They're really easy and they really do taste like eggnog. At first, the rum flavor will be strong (you can always use rum flavoring for the non-alcoholic types) but give them a day and they mellow to this absolutely addictive concoction that is really hard to resist. Just watch the kids after these things have mellowed. Our little relatives went nuts for these...well, so did the big ones!
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5 users found this review helpful

This Butts' For You!

Reviewed: Sep. 29, 2011
Husband really liked this. My steaks were a bit bigger, so I probably should have adjusted the spices accordingly, as I thought there wasn't quite enough salt to balance the sweet and next time I will probably add a little pinch of cayenne for a slight kick and a little more flavor depth. Overall though, it was very tasty! I didn't use a grill rack and just drained the liquid off my baking sheet whenever I turned the meat. That worked fine. Plus, it allowed me to cover my pan in foil which made cleanup a breeze. To speed it up a little, I did use the broiler on lower heat to do the final sugar glazing. That worked great. You just have to watch so you don't burn it.
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3 users found this review helpful

Braised Balsamic Chicken

Reviewed: Aug. 2, 2010
This was pretty good! I ran out of balsamic vinegar and for a double batch of sauce ended up using about 1/4 cup balsamic and 2/3 cup of red wine vinegar. Kinda glad I did. I think the full amount of balsamic could have been a bit too overpowering. Overall, a good dish and not too complicated.
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3 users found this review helpful

Pistachio Fluff Fruit Salad

Reviewed: Oct. 19, 2006
It's very sweet, but oh so good. Add the juice of a lime for some extra zing that cuts the sweetness a bit. Works really well if you coat the bananas with the lime juice too.
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3 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Dec. 29, 2004
Although the recipe would be a bit bland without addtions, I think this is great! The creamy consistency is so good! Here's what I added: *a bit of extra ham because I wanted to use it up *garlic and onion powders *cayenne pepper for a bit of zing *black pepper *mix of chedder and parm on top added at the last 20 minutes to prevent burning Here's what I changed: *substituted cream of celery and cream of chicken soups (low sodium) *lite sour cream and only about 8oz since people said it was liquidy with all of it added. Things I would recommend: Crumbled sausage, green onions, other sauteed onions, parsley, zucchini, etc.
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3 users found this review helpful

Tamale Pie

Reviewed: Oct. 22, 2000
The flavors in this are excellent and the cornmeal base is easier to prepare than it sounds. I've made this a few times now and I've tweaked it a little here and there, using 1% milk instead of the canned milk and water. I also used a jalapeno salsa instead of the green chiles in one batch along with a bunch of cilantro and it was fantastic. The good thing is that you can pretty much add what you want to the meat mixture and it comes out great. One hint, you might want to lightly spray your pan with non-stick spray.
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3 users found this review helpful

Minute Chocolate Mug Cake

Reviewed: Mar. 10, 2014
I used half & half instead of milk (didn't want to open a new jug just for 1/4 cup!) and added a bit of espresso powder and just a big more vanilla and omitted the almonds. Espresso powder really intensifies the chocolate flavor! The texture was amazingly good and wasn't at all dry. They definitely are not pretty, but after the first bite, does it really matter? LOL We drizzled ours with just a touch of half & half instead of the cocoa/powdered sugar and ice cream. Really good when you just need a chocolate fix!
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2 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Jan. 23, 2011
Really nice texture!! The first time I made these, I did them in the stand mixer and added all the flour at once (because I forgot to only add part and it was too late to take it out). I also used almost 2 packages of pre-cooked bacon in there before I rolled them and used a maple flavored cream cheese frosting at the end. Those were excellent. Bacon, brown sugar, raisins and maple are fantastic together! Salty and sweet! YUM! But this time, I followed the directions, adding only part of the flour at the beginning and let the gluten develop as the mixer did its job. I added some freshly grated nutmeg and substituted orange juice for the water. The dough itself came out nice and soft and very resilient. I soaked the raisins in some hot orange juice while the dough mixed and rested. Mixing the brown sugar and cinnamon with the soft butter then spreading the mixture is a big help and keeps the filling inside the rolls better. I also added a little nutmeg to the filling. Frosted with cream cheese frosting with orange juice and orange extract to compliment it. The texture of this dough is fantastic. It has that soft and slightly "stringy" texture that is so tender but still holds together nicely. Give these a few minutes out of the oven to rest and soak the gooey filling back up, then flip them upside down on a cookie sheet lined with waxed paper so the rest of the filling goes back in and also glazes them. Excellent Recipe! Thank you!
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Pumpkin Fluff Dip

Reviewed: Oct. 11, 2010
This is pretty good stuff! I'm not a huge fan of Cool Whip, as I find it has a very artificial flavor and greasy texture, but I used 1 8oz tub of the sugar free Cool Whip, and subbed an 8oz brick of fat free cream cheese that I softened and whipped before adding the 2 small packages of fat-free/sugar-free pudding mix. I used the cheesecake flavor, but I think next time I will use at least 1 package of vanilla flavor instead. It really needed that warm undercurrent of vanilla flavor to balance it out. I don't like the pre-made pumpkin pie spice so I used cinnamon, clove and a little sprinkle of allspice from the jar then added freshly grated nutmeg and used a microplane to add some fresh ginger for some zing. Spices turned out really well! I just did it to taste. This is FANTASTIC served with crispy gingersnaps and honey crisp apples. There wasn't a whole lot left after our little event with only 6 people!
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2 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Jan. 8, 2014
Only change was that I decreased the cayenne just a touch preseasoned the chicken breasts that I had planed in half and pounded to be a little thinner. Sauteed in olive oil in batches then deglazed the pan with the lime juice and butter. I did triple the sauce for 7 full breasts (14 pieces when planed). To make sure they were done and the sauce flavored everything, I put the chicken back in the sauce and covered it and let it braise in the oven so it would hold for late arrivals. Very good. Husband loved it and a picky 2 year old who doesn't normally like chicken asked for 2nds.
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1 user found this review helpful

Honey Cornbread

Reviewed: Aug. 10, 2009
It was fairly good...the recipe definitely needs salt though! And for our tastes, I think the flour to corn meal ratio is too low. More flour, less corn meal for a somewhat softer texture. Just a little too crumbly for us. I'd probably go 1 1/4 cups flour to 3/4 cup cornmeal or maybe 1 1/2 to 1/2 ratio. The overall flavor is pretty good though. The honey is a nice touch and the bread isn't too sweet. Just that little bit of salt would really help round out the sweetness and give some depth. Oh, and definitely make it in a 9x9, not an 8x8 because the 8x8 takes too long for the center to get done and by then your edges get a little too brown and dry. Super easy recipe though...thanks!
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1 user found this review helpful

Cream Cheese Cupcakes

Reviewed: Jan. 24, 2009
These were very tasty and SO easy! Will try them in mini-muffin size next time for the perfect 2 bite buffet dessert. I did add 1 tablespoon of good Mexican vanilla instead of the 1.5 teaspoons. And for my filling, I used a nice lemon cream pie filling, piped into the divot with a large star tip to make it look pretty. Garnished with a little bit of lemon zest on top. Beautiful AND tasty! It was fun to watch them cupcakes rise in the oven then fall as soon as you take them out.
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1 user found this review helpful

Grilled Chicken Thighs Tandoori

Reviewed: May 26, 2008
This is a very flavorful and easy recipe! We will definitely make it again. I did the spices at 1.5 strength (one of the spice lids popped off and I ended up with too much, so I just compensated equally with all the other spices. But the yogurt amount stayed the same. I did add a wee touch of cayenne for a little back of the mouth heat, but just a touch. And a bit of lemon juice brightened it up and helped the marinade permeate all the way to the bone. The chicken marinated for approximately 16 hours. Everyone raved about it and it made the most flavorful skin! The hubbster grilled it over high direct heat to crisp things up then moved it to indirect heat. Total cook time was probably about an hour that way, but boy was it good!! Thanks for the recipe!
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Pepperoncini Beef

Reviewed: Mar. 10, 2005
This was REALLY tasty! And so easy! I did add some sliced shallots and about tripled the amount of garlic (we're big fans here). Served it on french rolls and melted some provolone cheese over the top. Be sure to add some of the peppers to your sandwich! Oh, and it was even better the second day. I wasn't sure it was going to be enough liquid, but I let it stand as it was and it was some of the most tender pot roast we've ever done in the slow cooker. I let it go on the low setting for 10 hours. I would recommend that because I tried a piece at the 7 hour mark and it really wasn't tender yet. That extra time really does the trick! Next time, I think I will add some bay leaf and maybe a few red pepper flakes for just a little more oomph. This was definitely not too spicy. This was also the first time our cats circled the counter like sharks all day while it was cooking and we use our slowcooker all the time! LOL
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1 user found this review helpful

Peruvian Style Chicken - From America's Test Kitchen

Reviewed: Oct. 26, 2014
Moist and super flavorful. Just the right amount of spice. Definitely use the vertical roaster!!
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0 users found this review helpful

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