Tina Recipe Reviews (Pg. 1) - Allrecipes.com (10901065)

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Slow-Cooker Barbecue Ribs

Reviewed: May 2, 2009
This is a fabulous recipe! I'm sorry to those of you who get upset when others' change the sauce ingredients, but I neither had the time nor all the ingredients to make this sauce. Plus, I did not want a "ketchupy" taste. I was looking only for a way to easily cook the ribs in the slow cooker. I don't think it matters what kind of sauce you use, as long as you cook it properly. Ribs are good if they are cooked right! I personally used the barbecue sauces, steak sauce, liquid smoke, & worcestershire I had, all mixed together to my taste. I followed the cooking per the recipe and the ribs were great!! This was a very easy recipe. Cooking it for 30 mins prior was no big deal, I just baked the ribs on tinfoil to reduce any mess, mixed my sauce in one bowl, threw in a chopped onion, and other than putting the slow cooker bowl in the dishwasher, there wasn't much to clean up or mess with. Also, I did bake my ribs again on a new piece of tinfoil afterwards for 10 mins, but next time I"ll cut that to 7-8 instead. Will definitely make my ribs this way from now on. I served this with the Cheesy Ranch Potato Bake from this site.
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Cheesy Ranch Potato Bake

Reviewed: May 2, 2009
This was a pretty good recipe. I had to scale my recipe way down. I cubed 5-6 red potatoes, they easily cooked in 1 hour. I had to leave, then an hour later came back, threw in some ranch (not too much, maybe 1/4 cup at most) grated cheddar cheese over it, and tossed in some bacon bits. In the oven for about 10-15 mins and it was ready to go. I really liked it, my hubby thought it was "okay" but I thought the taste was quite good. I would gladly take this to a potluck or serve it to others. I served this with the Slow Cooker Barbecue Ribs from this site.
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Mar. 31, 2009
This was fantastic, my first time making it and it turned out great. Nothing gourmet, but a nice home-cooked meal. I followed the directions with the "steaks" but also added a tsp of worcestershire and a tsp of steak sauce. I used fat-free salt-free saltines. For my gravy, I had a can of beef gravy, added the 2 cans of mushrooms, added about 1/3 of a can of cream of mushroom soup, which made it taste way too much like that soup. So I opened up a pack of Lipton's Onion/Mushroom packet mix and poured about 1/2 of that packet in. It was too strong, so I poured in the potato water I had from making mashed potatoes. It ended up turning out perfectly. I will definitely make this again.
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Slow Cooker Chicken and Dumplings

Reviewed: Mar. 19, 2009
This was inedible for us. I think you have to really like dumplings to like this, and this was our first experience eating them. I was not sure what to expect, but we did not like it at all and I will never make this food again.
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Cream of Chicken with Wild Rice Soup

Reviewed: Jan. 25, 2009
This recipe is wonderful! My husband rarely tells me how much he likes my cooking, and he is not a big soup eater, but he loved this (with changes). I had to use what I had on hand. I had a quart sized ziploc of the chicken I had deboned from a rotisserie chicken I bought at the store. I like to find quick recipes to use with the leftover rotisserie chicken which is already cooked and seasoned and yummy, so I always buy a big chicken and debone it that night after dinner. I had instant white rice, and no wine and it was still great. So I made my soup very quickly, less than an hour. I did not measure anything. I sauted celery, onions and carrots all cut into small pieces. Added fresh sliced mushrooms and quickly after added probably upwards of 7 cups of boiling water with dissolved chicken bouillon cubes and then I added the chicken in small pieces. I cooked the rice with a cube of chicken bouillon. I was in a hurry, so I made a smaller amount of the flour/milk/butter thickening stuff, and added a can of fat free cream of chicken soup. I had maybe 2 cups of that when I was done. I added the rice to the soup, had everything stirred up, and then added the cream of chicken soup mixture, let it simmer for 10-15 mins or so and served. The only thing was mine was fairly salty, fine by itself but when I added any salty crackers it was too much. I would not be surprised at all if I had this in a restaurant and I would think it tasted homemade and delicious. Like I said, my hubby lov
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Charline's Sweet Potato Casserole

Reviewed: Jan. 25, 2009
This recipe is fabulous. Even though I can't get the right consistency (I end up making a smaller portion and have to try to downsize the potatoes), made it twice, it is still delicious! It is very sweet, much like a dessert at dinner, and much like a pecan pie taste, but still delicious! I have not used the cornflakes or coconut and don't know how that adds to it. Its pretty hard to mess this up. I'm no great cook, but this is easy. I boil my sweet potatoes for a long time until they are so soft the outside just peels right off, mash them somewhat, then mix it all together and bake it for much longer than it says.
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Overnight French Toast II

Reviewed: Jan. 25, 2009
This recipe was good. I didn't want it soggy, and my family would never wait for breakfast for as long as it took to preheat and cook it, so I made it for lunch, got it ready in the morning. Its true, I love sweet things and usually am not bothered, but this is way too sweet. I could not finish mine. Also, even though mine only soaked for less than 2 hours, it was still very very soggy on the bottom. I don't know how to correct that problem. This is a fine recipe though if you cut back on the sugar. I wonder if it would work to soak it, then flip the bread over before baking? I might try that next time. I love this type of food, just can't get the right consistency.
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Chicken Scampi II

Reviewed: Nov. 17, 2008
Next time I'll need to add more flavor to this, it was somewhat bland. I put my chicken in a ziploc with flour before cooking it and it made it tastier than I think it would have been. I added some red pepper and used less butter per other reviews. The pasta soaked up most of the sauce. Next time I will follow the recipe for the butter/olive oil and add more seasonings to give it some flavor. I am not a scampi eater normally, so I can't say how this rates compared to other recipes. It was very easy to make though.
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Angel's Pasta

Reviewed: Nov. 12, 2008
We LOVED this (with changes)!! Even my 6 & 1 yr olds loved it! This is what I did: I heated up about 2-3 Tbs of butter and about a Tbs of Olive Oil, sauteed maybe 1/3 of an onion and a tsp and a half of jarred garlic. Then threw in one sliced zucchini for a few minutes. Salt & pepper to taste. Then threw in 2/3 of a sliced red pepper and a small bit of yellow pepper (just used what all I had on hand), cooked for a minute or two. Threw in about 1/3 of an 8 oz. package of sliced mushrooms, shredded 2/3 of another zucchini into it (per other reviews), and poured in a can of Italian Styled stewed tomatoes (undrained). I had leftover rotisserie chicken on hand, so I shredded that into it as well. I then sprinkled a bunch of dried basil into it, maybe 1-2 Tbs or so, then threw in a pile of angel hair spaghetti. I was careful not to put too much pasta in, based on the other reviews. I served it up with shredded mozzarella cheese on top. It was yummy!!! I'm sorry to those of you who hate reviewers who change the recipe, but I think that is what this site is for, to find recipes that fit your own taste and this meal definitely did that!! I love the idea that I could throw in what I want and it will still taste great! I plan to make this in bulk next time so I can freeze a bunch of it for another meal.
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Mild Cheesy Chicken Enchiladas

Reviewed: Oct. 20, 2008
I've never made enchiladas before but these were easy to make (but time consuming since it was my first time). I used flour tortillas, I don't care what the others say, I hate corn tortillas. I sauteed the onion first, added already cooked/cubed chicken from the store, cheese, cream cheese, 1/3 can of Rotelle, and 1/3 can of enchilada sauce. Once I had my enchiladas rolled up, I heated up the remaining Rotelle, Enchilada sauce, sour cream and cheese. I added extra and made it too rich I think, next time I'll stick to the recipe. Poured it all over, cooked it, and added all the other goodies after it was cooked. I just wasn't sure it would be okay cooking it with the tomatoes and olives. I'd love to hear that its better that way. We served this to guests and they loved it. I will definitely make this again.
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Coconut Snacks

Reviewed: Oct. 20, 2008
We LOVED these! For fun, we bought a coconut for the kids to try and needed a recipe to use the coconut with. This was sooo simple and I had everything on hand for it. I did change something though, instead of a 1/2 cup of powdered sugar, I used 1/4, and then added another 1/4 cup of honey. I had semi-sweet/white chocolate chips and they were still good. These are crunchy with the chips but still delicious! I think the amount of sweetness was perfect with the plain shredded coconut rather than the sweetened kind. My girls loved making these and its a nice presentation when done!
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Marinade for Steak I

Reviewed: Sep. 28, 2008
We did not like this marinade at all. It did not taste good and it burned the outside of the steak. I could tolerate that with a good tasting marinade, but this was barely worth eating.
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Sauteed Garlic Asparagus

Reviewed: Aug. 26, 2008
This recipe is amazing!!! I also had the problem with the ingredients wanting to burn (I cooked it no longer than 6-7 mins) and I took them out probably 30 seconds later than I should have. They were still crunchy (I love them that way, I hate mushy asparagus). Next time (I will only cook asparagus this way in the future) I will boil the asparagus for a minute or two to soften them up, so I won't have to saute them too long and worry about the burn taste. I halved the butter with EVOO and added a splash of lemon juice and balsamic vinegar after it had cooked for a few minutes. Thank you for such an amazing recipe!!
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Perfect Turkey

Reviewed: Aug. 26, 2008
I don't know what I did wrong, but for me this tasted just like a normal holiday turkey (I made it mid-year though). I am just thrilled that I did not mess it up and everybody liked it. But it was not overly juicy like I expected. I soaked it for over 12 hours, and tried to follow all the directions, but it still came out just a regular turkey for me. But again, the 4 stars are because I made a nice beautiful turkey and would never have otherwise I'm sure. The great thing was I did not cover it, and it turned out an amazing presentation, the color was perfect and it could have been on the cover of a magazing! I put my potholders inside plastic zip-locs and turned the turkey (but it melted the sack just a bit on one side) and that worked out great. Per other reviews, I did not cook veggies inside bird, but on the outside on the rack. They turned out fine (I don't mind greasy veggies so I'm not a good judge of it). The pan will be full of juice though just from the brining process.
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Rempel Family Meatloaf

Reviewed: May 7, 2008
This was very average tasting for us, nothing special. I did change it though and maybe it was my fault, but I cooked it in a muffin pan to make little "muffin" style meatloaves for my children to eat. They just didn't taste very good unfortunately. BTW I did put the glaze on them also and they took almost as long as called for to cook them!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: May 1, 2008
I thought this was okay. For some reason the taste was not that great. The meat (realized after I opened it was just loin, not tenderloin) nearly fell apart which was nice (crockpot for 6 or so hours, 2-3 on high rest on low) but it just didn't taste that great. We don't like wine and I was worried about it being too salty if I used all cooking wine after reading the other reviews, so I only put about a 1/4 cup of cooking wine & the rest water with beef boullion added. I won't make this again.
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Potato and Egg Casserole

Reviewed: Apr. 5, 2008
I thought this recipe was great to work off of! I sliced the potatoes first, boiled them until very soft, already had the eggs cooked and cooled, fried up some pre-cooked ham, then cooked a small bit of onion & garlic & added that to my pot of sour cream and butter that was warming. I layered 1/2 the potatoes, half the eggs, half the bite sized ham pieces, half the sour cream mixture, then a small amount of sprinkled bacon pieces (store bought), season salt & paprika, & shredded cheese, & did the exact same layer again (leaving out the top layer of cheese). Cooked it for a half hour, then shredded a small layer of cheese on that, cooked it for 5-10 mins more & it looked beautiful and tasted great! It was very filling so a small serving would have been better. Even hubby thought it was really good. This took quite a bit of time to make despite having my eggs & potatoes pre-cooked, but was well worth it!
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Almost Stuffed Peppers

Reviewed: Mar. 19, 2008
For me personally this was a 5 star recipe to work off of. I absolutely love stuffed green peppers & am thrilled to have made a dinner that tastes just like it w/out having to deal with the actual peppers to stuff. This is what I did: I browned a lb. of beef, removed it from the pan. While I did that I cooked up white long grain rice. Next time I make it, I will cook up only 3/4 cup rice with 1 1/2 cup water. I added beef bouillion to the rice, but next time I'll just add it to the main mixture. Anyway, I put into my hot pan a medium sized green pepper cut up into bit sizes, let those soften for probably at least 5 mins turning often. Took those out & put in about a 1/3 of a chopped onion & a clove of chopped up garlic, cooked that for a few mins, added the water, a can of Italian styled tomatoes, a teaspoon of Italian seasoning, a 1/4 tsp of pepper, & added back in the peppers. Simmered that for awhile until the peppers were crunchy but soft the way I like them, then added the amount of rice I wanted in the recipe, added back in the ground beef. Warmed it all up quickly, scooped it into bowls & put lots of both cheddar cheese & mozzarella cheese on top. I think it tasted like the stuffed peppers I've made before, but was easier to make and clean up after. Try this if you like stuffed peppers!
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It's Chili by George!!

Reviewed: Mar. 14, 2008
I rated this a 5 because I think the mixture of seasonings is great. I halved my recipe, and like many others, had to use a can of chili style stewed tomatoes and water. I used half a can of kidney beans and another half a can of pinto chili style beans. The seasoning mixture was perfect. I'm not rating the thickness as I didn't measure exactly for the water amount. But when I make chili by taste, I can never get the taste just right and this was the best I've ever made! It was slightly spicy (oh yeah, had to leave out the cayenne as I have 2 small children) but my girls still ate it. Way to go, George!!
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Baked Teriyaki Chicken

Reviewed: Feb. 29, 2008
I forgot that I cooked this once before using thighs and basting like crazy. It turned out great. This time I took others' advice and used the crockpot. I don't recommend that. Well, that or b/c I used boneless breasts rather than thighs. My chicken came out fairly dry and not too tasty. The sauce is great which is why I rated it as such (its super yummy on rice). And I know the recipe works, just not for me using breasts & a crockpot. I think the sauce takes awhile to cook though personally, so its not a 5 minute prep for me. I don't want to burn it so it takes awhile to boil and get thickened, like maybe 20 minutes or so after I get all the ingredients in. Oh yeah, I think there is a little bit too much vinegar in it (I only had garlic rice vinegar) and I will not put the entire amount in next time. I had to pour extra (low sodium) soy sauce in to balance out the taste. I'm going to try this on pork chops and chicken wings next time.
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