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

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Tina C.

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Asian Coconut Rice

Reviewed: Jan. 7, 2008
I realize that this recipe is supposed to have a very subtle coconut flavor, but I was looking for a real bang for my buck since I was serving this with my Polynesian themed dinner, so for extra flavor I stirred in a few drops of coconut extract and a handful of sweetened shredded coconut. With that it came out perfect- exactly what I was looking for. Thanks for sharing the recipe.
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157 users found this review helpful

Sangria! Sangria!

Reviewed: Dec. 3, 2008
Excellent! Kelcampell- I had to laugh at your review- Sangria originated in Spain- NOT Mexico! No wonder this didn't taste right to you! LOL!
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64 users found this review helpful

Patti's Mussels a la Mariniere

Reviewed: Feb. 16, 2009
Very good- I doubled the ingredients for the sauce and used about 35 mussels. Also, I replaced the chopped roma tomatoes with a can of fire roasted diced tomotoes to add another layer of depth to the flavor. Just a hint to those new at handling mussels- there is a very good chance that if you purchase "farmed" mussels, which are sold in most grocery stores, that they ill have already been debearded. I spent a panicked hour researching this on the net because I could not find the beards to remove. :)
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55 users found this review helpful

Cream of Mango Soup

Reviewed: Jun. 20, 2009
Excellent! I cut the sugar down to about 3 tbs. and used jarred refrigerated mango that was on sale. Also followed the advice of another reviewer and added a few tbs of grated fresh ginger root- delish! :)
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14 users found this review helpful

California Cherry and Walnut Salad

Reviewed: Jan. 17, 2009
Fabulous! I used fresh cherries instead of dried and sunflower seeds instead of walnuts. Also used raspberry vinaigrette from this site.
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14 users found this review helpful

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.

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
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
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

Rich and Simple French Onion Soup

Reviewed: Jul. 13, 2009
Super yummy! I halved the recipe and used plain yellow onions, which I sauteed in the butter/oil combo until caramelized, about 30 minutes. To speed up the caramelization, I sprinkled the onions with a little sugar and salt. I also used fresh thyme from the garden vs. dry, and added a teaspoon or so of beef bullion powder. One tip I had to make the soup a little less "greasy"- I dipped my bread slices in the pot of onions before adding the broth to soak up some of the butter/oil before toasting the bread in the oven at 350 for about 10 minutes. Mmmm!
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7 users found this review helpful

Seven Layer Dip I

Reviewed: Oct. 15, 2007
This was so good. The only change I made was adding a packet of taco seasoning to the ground beef- it seemed too plain without it. Otherwise, this was totally awesome.
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6 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

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

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

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

Mom's Zucchini Bread

Reviewed: Aug. 25, 2009
Fantastic!! I used 3 zuchinnis, peeled and that equaled a little more than called for but it still came out great. Also, I didnt have the nuts on hand so I chopped up a bar of chocolate and stirred that in the batter. Divine! I made one loaf of bread and 12 muffins. The muffins were done in about 30 minutes, and the loaf took about an hour. Thanks for sharing!!
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3 users found this review helpful
Photo by Tina C.

Tasty Tuna Burgers

Reviewed: Aug. 6, 2009
These were great! I've been referring to them as "The Poor Man's Crab Cake". :) I did make a few modifications- I used a 4.5oz can of albacore and a 4.5oz packet of garlic and herb flavored tuna, and subbed egg substitute for the egg, green pepper for the red, and miracle whip for the mayo. I also added a little garlic powder. I was able to make 4 perfect patties without refrigerating by forming the mix into a ball, scoring into 4 equal sections, rolling each section into a ball and pressing these into the frying pan. These will definitely be an addition to our dinner menu! Thanks!
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3 users found this review helpful

Candy Red Apple Martini

Reviewed: Jan. 16, 2009
This is a great martini for those who don't care for a strong vodka taste. You can't taste the vodka at all. It tastes like a candy apple- a very very grown-up candy apple! All of my guests enjoyed it!
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3 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

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