TRindell Recipe Reviews (Pg. 1) - Allrecipes.com (1489443)

Boston Baked Beans

Reviewed: Nov. 17, 2010

absolutely delicious! Cooked mine in a crock pot for 8 hours and they were a bit overdone. Next time, if I do them in the crock pot again, I won't pre-simmer them. I think pre-cooking is only needed if you're baking them in the oven for less time. If you have the time to cook them all day, soak them over night and skip the pre-simmer step. Oh and I used regular mustard instead of dry-- just squirted it in there to taste.

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Chicken Tikka Masala

Reviewed: Nov. 17, 2010

Had to tweak the recipe a bit, hence the 4 stars. First off-- defnitely too much salt. I decreased it to 1 tsp for the marinade and 1/2 tsp for the sauce. 2nd-- if you add the amount of cayenne pepper that they recommended, you get a recipe with some major kick. I'm not a huge spicy-food fan, and it was borderline too spicy for me. And this was without me adding the jalepeno. Next time I will cut the cayenne to 1- 1 1/2 tsp. I also doubled the sauce because there is never enough. This was much easier to make than I expected and I will definitely be making it again soon with the above changes.

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Italian Bread Bowls

Reviewed: Nov. 17, 2010

Added some garlic powder to give them some flavor. They turned out great but were a *little* flat and here's why. After you let them raise for the 2nd time-- DO NOT TOUCH THEM! Touching or moving them after the rise makes them flatten. I had to move mine apart because I initially placed them too close together and they got stuck together as they rose. When I moved them, they flattened a little. I tried covering them to let them rise again and it didn't work. So-- my advice... when you place them to rise on your baking sheet, make sure that they are spaced well so that you don't have to touch them before baking! I found it tough to do this (give them the space they needed) and still have room for all 8 to fit in one oven. I placed 2 per baking sheet and only had three racks in my oven. So next time I will only make 6. Even though they flattened a bit, they still came out great and were able to be shaped into bowls. Worth the effort but I definitely won't be making them often! (very time consuming)

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Armenian Rice Pilaf

Reviewed: Nov. 17, 2010

I halved the recipe and it made enough for at least 8 people. Used orzo pasta for that traditional rice pilaf texture. Very tasty and easy to make!

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Graham Cracker Crust I

Reviewed: Nov. 1, 2010

Delicious and easy! I pulverized the graham crackers into super fine crumbs in my food processor and the result was the consistency of the store-bought but much better tasting.

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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 1, 2010

LOVED it! I made the following adjustments in order to fit in a springform pan: 3 (8 oz.) cream cheese (MUST be at room temp!), 3/4 cup white sugar, 1 tsp vanilla, 3 eggs, 1/2 cup sour cream (add after the eggs), 1 heaping cup pumpkin puree, 3 tsp pumpkin pie spice. I made my own graham cracker crust and pressed into a 10-inch springform pan. Did NOT bake the crust prior to adding the cheesecake mixture. Poured 2 cups of plain batter into bottom before mixing in the pumpkin. Baked with pan of water on bottom shelf at 350 for 1 hour and then turned off heat and propped the oven door open for another hour. Had one small crack in it but I didn't care because it tasted amazing!! Will make again and again! Side note: graham cracker crust: 1 1/2 cups finely ground graham cracker crumbs, 1/3 cup white sugar, 6 tablespoons butter, (melted), Mix and press into bottom of springform pan with waxed paper.

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Broccoli Chicken Casserole I

Reviewed: Nov. 4, 2009

I didn't love the combination of cheddar cheese with the stuffing mix on top. Those two flavors just don't go together, in my opinion.

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Cranberry Meatballs

Reviewed: Oct. 27, 2009

I tasted more bbq sauce than cranberry, and I was hoping more cranberry flavor would stand out. They were still good, but very sweet.

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Crustless Spinach Quiche

Reviewed: Oct. 27, 2009

I added bacon, mushrooms and red peppers. Very simple and very good!

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Chocolate Cookie Buttercream Frosting

Reviewed: Oct. 27, 2009

Absolutely delicious! Perfect for cakes, too. I had to double it to frost a double-layer 9" cake.

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German Apple Cake I

Reviewed: Sep. 18, 2009

Awesome cake! I used 3/4 cup oil, 3/4 cup brown sugar, 3/4 cup white sugar and 5 cups apples. Baked at 350 for 60 minutes in a bundt pan that I had sprayed with Pam and dusted with white sugar (great suggestion from other reviewers!). Dusted the top with powdered sugar and then sprinkled it with cinnamon sugar. Totally moist, light and delicious! I would definitely recommend decreasing the oil and increasing the apples.

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German Chocolate Cake III

Reviewed: Aug. 4, 2009

This cake/frosting is WONDERFUL! Tip for the frosting: don't get discouraged if your frosting doesn't thicken right away. BE PATIENT! I doubled the frosting recipe and it took 20-25 minutes for it to thicken. I also toasted the pecans and coconut-- it came out perfect!

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Cheesy Potato Salad

Reviewed: Jul. 3, 2008

Absolutely delicious! Such a great change from the potato salad I usually make. The only thing I did differently was to cut the sugar in half and sprinkled it over the cooked potatoes with a little vinegar as well. They balance each other out and give it a great flavor!

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Dark Chocolate Cake I

Reviewed: Jun. 17, 2008

Excellent chocolate cake. Very easy to make and tasted great. I frosted it with a chocolate cream cheese frosting for my daughter's 2nd birthday and got rave reviews. Will definitely make again.

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Chocolate Zucchini Cake III

Reviewed: Jul. 28, 2006

Very moist and yummy cake! Only used 1 cup of oil-- that was plenty. Substituted chocolate chips for the nuts. Baked in a bundt pan at 350 degrees for 50-55 minutes and dusted with confectioners sugar. Superb!!

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Rhubarb Strawberry Crunch

Reviewed: Jul. 5, 2006

This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe!

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345 users found this review helpful

Frozen Peanut Butter Cheesecake

Reviewed: Apr. 9, 2006

I, also, decreased the cereal to 2 cups and increased the chocolate chips. I used cool whip instead of whipped cream because I was concerned that the whipped cream would get runny. I also chopped and toasted some fresh peanuts to sprinkle on top. Overall very good.

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Mini Cheesecakes I

Reviewed: Feb. 20, 2006

I used a traditional graham cracker crust for these and they came out yummy. They were more time consuming than I would have liked but definitely tasted great.

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Finnish Pulla

Reviewed: Sep. 4, 2005

Very very excellent! My husband is Finnish-American and begged me to make this bread for his parents and I was kind of nervous. They said it tasted the same as the ones they buy at the Finnish bakery! It was very easy to make. Per my husband's request, I added about a cup of raisins to the batter (I would definitely recommend this, and sprinkled slivered almonds on the top of the egg wash/sugar (before baking) on two of them. On the third I made a glaze of confectioner's sugar, milk and vanilla extract (which I, personally, liked better). I also baked the three loaves in a convection oven at 375 for about 30 minutes and just kept checking them... I think 400 would have been too high. One more thing, i baked them on my pampered chef stones which are known for not allowing things to burn so the bottoms stayed nice and soft. This bread, though it takes a long time to make, is relatively easy and tastes as wonderful as it looks! According to my in-laws, it freezes well too (I didn't have any left because they took the remaining two loaves home!) Thanks for the great recipe!

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Stuffed Zucchini I

Reviewed: Jul. 25, 2005

I tweaked this recipe a bit and the result was good but not "wow" good... I wanted to make it a bit more vegetarian-style so I added some chopped fresh brocolli and finely grated carrots. I can't imagine that those two ingredients would make it taste bad... and it didn't taste bad, just a little dry... I don't know... I still think it needs a bit of tweaking to be perfect but overall it was still very good and a great idea to get rid of those zucchini that grow too big to eat regularly. Addendum: I realized why this recipe was dry and a little bland... I forgot to put the butter over it! I think that would have made all the difference and made these really "wow" good.

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