Tina C. Recipe Reviews (Pg. 1) - Allrecipes.com (10671788)

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Tina C.

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Four Cheese Macaroni

Reviewed: May 31, 2010
Absolutely the best mac and cheese ever, and the recipe couldn't be simpler. We used a little more cheese (about 3/4 cup of each) and it came out perfect.
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10 users found this review helpful

Creamy Italian Dressing I

Reviewed: May 31, 2010
This is so good! I halved the recipe, used a sweet white onion, and omitted the sugar. I used it for a pasta salad with rotini, fresh mozzerella, tomatoes, banaana peppers, and peppeoroni. Amazing!
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10 users found this review helpful
Photo by Tina C.

Pumpkin Corn Bread

Reviewed: Mar. 28, 2010
Awesome! I added a splash on vanilla extract and about a tsp of pumpkin pie spice. These were wonderful warm with butter.
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8 users found this review helpful

Southern Fried Cabbage

Reviewed: Mar. 17, 2010
Excellent. I used turkey bacon and replaced half the oil with butter. I made this to go with our corned beef roast for St. Patty's and it was perfect. Thanks!
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2 users found this review helpful

Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Mar. 7, 2010
Excellent! I halved the recipe, but I think next time I'll make half the amount of salsa since I have ton left over. Also, instead of grilling I steamed the fish and then sprinkled it with cayenne, salt and lemon pepper. Super yummy! :)
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1 user found this review helpful

Shrimp Scampi Bake

Reviewed: Mar. 4, 2010
So yummy! I halved the recipe and kept the same amount of butter. I also made this on the stovetop by sauteing the garlic, parsley, mustard and the zest of the lemon I used, then tossing in some frozen shrimp at the end. Served this over linguini with a garden salad and breadsticks..so good! :)
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3 users found this review helpful

Fluffy Pancakes

Reviewed: Feb. 28, 2010
Fantastic recipe! Couldnt be easier! I'll admit, even as a pretty seasoned cook I was a little afraid of the soured milk part, but these came out so fluffy and amazing I wouldn't think twice about doing it again! I did add a tsp of vanilla as others suggested.
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1 user found this review helpful

Lime-Pineapple Delight

Reviewed: Dec. 20, 2009
Excellent. halved the recipe and cut down on the sugar a little. Also added a few drops of green food coloring to accentuate the color.
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2 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Nov. 29, 2009
Excellent! The only change I made was adding a little paprika and lemon pepper. The method is perfect, and the broth in the bottom made a beautiful gravy. I just strained it into a sauce pan, brought it to a boil, and added about 3 tbs of cornstarch dissolved in three tbs of cold water. The gravy thickened right up and looked and tasted great! Thanks so much for sharing this recipe!
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2 users found this review helpful

Tex-Mex Turkey Soup

Reviewed: Nov. 29, 2009
Good stuff! I did double up all of the spices except the garlic after reading other reviews that it was a little bland. Also used 1/2 beef broth and 1/2 water which gave the soup a really rich taste. The only problem I came across was that my sour cream didn't dissolve well when I stirred it into the soup- I think the soup may have been too hot. I would recommend stirring it in just before serving after it has had a while to cool down from the boil.
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1 user found this review helpful

Ham and Cheese Bowties

Reviewed: Nov. 15, 2009
Yummy! I subbed some swiss & fontina cheeses for the colby since thats what I had on hand. I was out of milk so I used a cup of half & half and a cup of chicken broth. Also used the whole box of pasta instead of only 8 ounces.
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Cajun Seafood Pasta

Reviewed: Sep. 21, 2009
Good stuff- there is a modifications to the procedure needed, though. I would recommend adding the shredded cheese in small amounts BEFORE adding the seafood. If you put it in after it gets clumpy, and it's hard to stir without breaking up the scallops. I also omitted the white pepper and added a few dashes of lemon pepper and old bay, which really brightened the flavor. At the end because my cheese was clumpy the sauce didn't thicken very well, so I stirred in a tablespoon of cornstarch dissolved in cold water and let it simmer a few more minutes. My seafood was overcooked at this point but it still tasted fine. Also, I added about a cup of surimi which was amazing I'll definitely be making these changes when I make this again. Thanks for the great recipe!
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3 users found this review helpful

Devil's Steak Sauce

Reviewed: Sep. 15, 2009
Woo wee- Brilliant is right! I used lingonberry preserves because thats what I had on hand, and made this in the same pan that I just pan fried my steaks in, incorporating the pan drippings. I also subbed tomato paste for the sauce based on reviews that it came out runny- completely unnecessary if you're using a large pan (or a frying pan) like me. I ended up having to add some water to thin it out a bit. The flavor is great, an excellent balance of sweet and tangy.
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4 users found this review helpful

Baked French Fries I

Reviewed: Sep. 13, 2009
Good stuff! I used 2 russet potatoes and kind of eyeballed the spice measurement. I accidentally left out the chili powder but they came out fine. Also added salt. Be careful to bake these in a single layer because they fall apart when you dont.
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1 user found this review helpful

Cream Puffs

Reviewed: Sep. 10, 2009
Awesome! I added a tbs of vanilla extract to the batter, and cooled it in my kitchenaid mixing bowl for about 10 minutes. I fluffed it up a little by beating it for about 20 seconds on 2. I then added 2 eggs and about 1/3 cup of egg beaters. Dropped about 20 heaping tablespoons of the dough on a large ungreased cookie sheet and baked for 20 minutes. It sounded funny to "poke a hole" into the baked product but once you pull them out of the oven you'll understand- they are light and hollow. I poked the holes, then let the oven cool for about 20 minutes before popping them in for another 10 minutes to dry them out. For the filling, I used 1 box of chocolate pudding and one box of vanilla, prepared seperately with a cup of skim milk and 1/2 cup of heavy cream each. I then filled up sandwich size ziplock bags and cut a small hole in the corner to pipe the pudding into the puffs. It will look like you have way too much but these things hold a lot of filling. Just tasted the first one- fabulous!
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3 users found this review helpful
Photo by Tina C.

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Aug. 30, 2009
Excellent- with a few changes. I originally omitted the salt for fear it would be salty enough with the ham and bacon, but when I tasted it it was bland. I added about a tablespoon of beef bullion powder and garlic salt, and that helped tremendously. I also added half a bunch of chopped kale and a squirt of honey to round out the spiciness. With these changes it went from good to awesome. Thanks for sharing.
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9 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Aug. 29, 2009
Fabulous! Like other reviewers I added some garlic & onion powder to the dough. I also sprayed the dough with butter flavored Pam and prebaked it for 10 minutes. Next time I will only prebake it for 5 because it came out a little hard. This will be my go-to pizza dough recipe from now on.
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1 user found this review helpful
Photo by Tina C.

Delicious Ham and Potato Soup

Reviewed: Aug. 26, 2009
Awesome! Followed the recipe exactly, and sprinkled on same paprika for color. Also used 2% milk.
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8 users found this review helpful

Dill Vinaigrette

Reviewed: Aug. 25, 2009
Awesome!!! I have to admit, I started making this before I realized I was out of red wine vinegar, so I subbed cider vinegar and cut down on the sugar a bit. This was divine served over a simple salad of spring greens, dried cranberries, and goat cheese crumbles. I'll definitely be making this again!!
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Holiday Chicken Salad

Reviewed: Aug. 25, 2009
Yum! I followed the recipe aside from substituting cashews for the nuts and using low fat mayo. I cut the recipe down to 4 servings and used one large chicken breast, boiled in a mixture of water, a chicken bullion cube, and a few shakes of garlic powder and montreal chicken seasoning, then cooled and chopped. I agree with the other person who said that the word "Holiday" should be removed from the name- this is great for any time of the year!
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