TinAZ Recipe Reviews (Pg. 1) - Allrecipes.com (10823244)

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Georgian Green Beans

Reviewed: Nov. 23, 2007
I made these for Thanksgiving and it was the one dish my mother-in-law complimented. I used frozen instead of fresh green beans, and it was still very good. There wasnt' a lot of leftovers for this dish
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2 users found this review helpful

Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Reviewed: Nov. 23, 2007
I made this for Thanksgiving and it turned out really good. The gravy was so easy to make and it was the best part of the meal.
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6 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 23, 2007
I really like making this stuffing in the slow cooker. I used half corn bread and half regular store bought bread crumbs. I omitted the mushrooms. I added a lb of sausage and 6 oz of craisens. I did end up using the entire amount of broth, I think because I used store bought stuffing bread crumbs. It turned out quite tasty
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2 users found this review helpful

Cheesecake Brownies

Reviewed: Feb. 17, 2008
This brownies are awesome! I used Ghiradellis double chocolate brownies, the ones with the chocolate chips. The cheese mixture was a bit lumpy, but it was fine after it baked. Instead of swirling the cream cheese in, I just poured it on top of the brownie batter, so that each flavor was still distinct. I recomend using an 8x8 inch pan so that the cream cheese part is as thick as possible. It takes about 10 minutes longer to cook. These are so much better after they have been refridgerated, don't judge them until you have had one that is cold.
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2 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: May 24, 2008
I made this with a few modifications. I rubbed the meat with a little black pepper, salt and paprika and inserted a garlic clove in slit. I cut back the vinegar and soy sauce and added a tablespoon of worchestershire sauce. The juices made a really good gravy. My husband put the gravy on bread after the meat was gone because he liked it so much.
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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: May 24, 2008
I asked my husband what he wanted me to bake for his birthday- I said I'd make anything- pie, cake, cookies, someother dessert. He asked for a bowl of this icing.
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115 users found this review helpful

Best Lemonade Ever

Reviewed: Jun. 6, 2008
I add just a lit more lemon juice, and it is perfection in a glass! I am anxiously waiting for my lemons to ripen!
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4 users found this review helpful

Raspberry Cake

Reviewed: Jul. 20, 2008
This cake was really good, super moist and full of flavor. The only thing I changed is that I made it in a bundt pan, which looked very pretty. I took it to work for a birthday of a co-worker and 2 people told me it was the best cake they ever had. My husband had a piece of the leftover and asked me to make it for his birthday.
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43 users found this review helpful

Raspberry Lemon Muffins

Reviewed: Aug. 24, 2008
These were really good, although I did have to make a few changes based on what I had in my fridge. Instead of yogurt, I used half sour cream/half milk. I also used fresh raspberries. To add a little extra sweetness, I put on a glaze of sugar and lemon juice.
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2 users found this review helpful

Mushroom Pork Chops

Reviewed: Aug. 24, 2008
This is a really good, easy, workday recipe. I did brown some garlic in the pan before adding the chops- I was concerned that they might be a little bland. And then I didn't add the garlic salt. I did everything else to the recipe and served it over rice.
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2 users found this review helpful

Garlic-Lemon Double Stuffed Chicken

Reviewed: Oct. 7, 2008
I think this is a really good recipe, but I did make a couple of changes. I used shredded cheddar ('cause I had it), parmesan instead of romano ('cause I had it). I also put the paprika in with the breadcrumbs and then I sauteed the breasts in olive oil and garlic before I put it in the oven and left out the garlic salt. I think browning them before baking added a lot of flavor. I made a lemon sauce with flour, pepper, chicken broth, apple and lemon juice in the skillet that I browned the breasts in and mixed the sauce with pasta. Delish!
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3 users found this review helpful

Chicken Breasts Pierre

Reviewed: Mar. 10, 2009
This is a really good recipe with one slight change. I prefer to cut up the chicken breast instead of them whole. Otherwise, the breast are pretty flavorless even though the sauce is awesome. I serve it over noodles. This is really easy to make and very flavorful.
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3 users found this review helpful

Lemon Cream Pasta with Chicken

Reviewed: Dec. 28, 2009
I love this recipe! After having it a few times, here are my changes- Sautee the breast with lemon, garlic powdier, pepper and shallots. Cooking the pasta in the broth and lemon juice is the best part of the recipe. So tasty.
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2 users found this review helpful

Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Jan. 23, 2010
My husband wants me to make this every week! My changes are, I use a shallot instead of garlic for richer flavor and I use ham steak instead of slices. And this recipe is quick and easy. The only downside is all that cream CANNOT be good for you!
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3 users found this review helpful

Jimmy Dean Maple Sausage Waffles with Cinnamon Apples

Reviewed: Jun. 4, 2010
Yummm! I have made this several times, but instead of canned filling I use a Sauteed Apple recipe from this site. That adds some work, but is so worth it. Top with some whipped cream- perfect combo of sweet and savory. Definately not a recipe to make all the time, but worth it for a special occasion.
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3 users found this review helpful

No Bake Chocolate Oat Bars

Reviewed: Oct. 25, 2010
A quick, easy fix for you sweet craving with stuff you already have in the kitchen. Not gourmet by any means, but tasty enough to do the trick.
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2 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Feb. 17, 2013
I think there is a a little magic in these cookies. I have made them a couple times, directly following the recipe and they are perfect. The dough is easy to work with, even if you reroll it a couple times. The texture of the cookie is a perfect soft, not crumbly sugar cookie. And they last a couple weeks and freeze really well. I just took a batch out of the freezer after 2 month and they are just as good as the day they were made.
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0 users found this review helpful

 
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