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

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Twila Davis Reed

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Maple Pumpkin Cheesecake

Reviewed: Nov. 27, 2014
This was fantastic! That maple glaze is totally worth making. Because there's pumpkin in the mix, this easy cheesecake is more resistant to cracking and you don't have to do the crazy water bath or anything. And if it does crack a little, it's going to get covered up by the glaze anyway. The spice blend is just right and it's not overly sweet. Rich, but not cloyingly so. I don't like graham crackers, so I used pulverized crumbs from Cinnabon cereal. The flavor was perfect, although, next time, I wouldn't add as much sugar since the cereal already has a lot. We also didn't add nuts because of allergies and they were not missed. This is a total keeper recipe!
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Day Before Mashed Potatoes

Reviewed: Nov. 26, 2014
I've been making these for several years and they're always a hit. No need for gravy...it's kind of gilding the lily! My sister-in-law calls them "Naughty Potatoes" LOL. I like to use ground white pepper and instead of the garlic powder, I use fresh garlic cloves that I microwave with a little butter until they're soft then mash it well. These are excellent!
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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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Spicy Thai Pasta Salad

Reviewed: Aug. 20, 2014
One of my favorite dishes. I like it spicy! I will sometimes add some toasted sesame seeds to the mix. I also use Dreamfields angel hair pasta because it has a lower-glycemic toll than regular pasta and it tastes and feels just the same. Be sure to use toasted sesame oil.
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Apple Raisin French Toast Strata

Reviewed: Aug. 11, 2014
This was demolished! I do have a hint for those who thought parts of it stayed too dry. Instead of layering the bread in the pan then pouring the custard over it, mix up the custard in a very large bowl, then pour your cubed bread into that and mix well. THEN, put a layer in the pan, put on your fruits and then add the rest of the bread and pour over any leftover custard. If you let it soak for a minute in the custard and stir it up well, it makes it nice and evenly moist. I also used fat free half and half and added about an extra teaspoon of cinnamon and half a teaspoon of nutmeg since along with about a teaspoon of vanilla extract since I use that on my french toast normally. 1 granny smith apple and an extra large handful of golden raisins make it perfect. Cube your very cold cream cheese into tiny bits so every bite has a little but doesn't overtake the bite. Good stuff! I think this will go into our weekend guest rotation since it's so easy to put together the night before. Next time, I think I will use egg beaters and light cream cheese to reduce the calorie count but not the flavor. Use real maple syrup and you won't be sorry!
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Apple Raisin French Toast Strata

Reviewed: Aug. 11, 2014
This was demolished! I do have a hint for those who thought parts of it stayed too dry. Instead of layering the bread in the pan then pouring the custard over it, mix up the custard in a very large bowl, then pour your cubed bread into that and mix well. THEN, put a layer in the pan, put on your fruits and then add the rest of the bread and pour over any leftover custard. If you let it soak for a minute in the custard and stir it up well, it makes it nice and evenly moist. I also used fat free half and half and added about an extra teaspoon of cinnamon and half a teaspoon of nutmeg since along with about a teaspoon of vanilla extract since I use that on my french toast normally. 1 granny smith apple and an extra large handful of golden raisins make it perfect. Cube your very cold cream cheese into tiny bits so every bite has a little but doesn't overtake the bite. Good stuff! I think this will go into our weekend guest rotation since it's so easy to put together the night before. Next time, I think I will use egg beaters and light cream cheese to reduce the calorie count but not the flavor. Use real maple syrup and you won't be sorry!
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Kalua Pig in a Slow Cooker

Reviewed: Jun. 13, 2014
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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Sopapilla Cheesecake Pie

Reviewed: May 2, 2014
So easy and VERY popular! It's so popular I have a little laminated tag I put with it that lists the ingredients (for people with allergies, etc) and a QR code that links to the recipe! That way, if people want the recipe, they just scan the tag and away they go! You can double this and make it in a half-sheet size cake pan if you're cooking for a crowd. I always use a bit more vanilla, cinnamon and honey than is called for and it's always a hit. **HINT** use the crescent roll dough made for recipes that's uncut if you can get it. It makes this even easier. I sometimes have problems with the triangles coming apart on the regular dough.
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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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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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Chipotle Crusted Pork Tenderloin

Reviewed: Sep. 24, 2013
As written, it was way too spicy and I *LOVE* spicy and am most certainly not a spice wuss. I even decreased the chipotle chili powder by about 1/2 tablespoon but it was still nuclear. However, if you got past the heat, the flavor combos were quite good. I would recommend maybe 1 tablespoon of chipotle chili powder or 2 tablespoons of regular chili powder. Maybe because I made it in the oven at 325 until internal temp was 170, instead of grilling, more of the spices stuck to the meat. But it was just too spicy. Serve it with a baked sweet potato to help calm the heat. Great combo!
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Quinoa with Mushrooms

Reviewed: Sep. 28, 2012
This was very tasty and my husband and I enjoyed it. I do think it may have needed just a little more liquid because, even though I simmered on medium low, by the time the liquid was gone/absorbed, the "tails" had not completely come unfurled, which is the sign the quinoa is finished. That aside, this is a very easy and tasty dish.
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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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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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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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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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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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