ren1216 Recipe Reviews (Pg. 1) - Allrecipes.com (11287805)

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Cheesecake Brownies

Reviewed: Mar. 26, 2014
Ohhh, these are Good! I didn't have access to a hand mixer today, so I used 8oz of "whipped" cream cheese (which I let sit on the counter for a while) and a metal whisk - seemed to work just fine. Used Betty Crocker Fudge Brownies box mix and I thought there was a little too much of the cream cheese mixture (in comparison to the brownie mix in the pan), so I only used about 3/4 of it. And I did add 1tsp vanilla as suggested by so many others. Lined my 13x9" baking dish with parchment paper, which I definitely recommend for easy removal and cutting. Mine took 10-12 mins longer to bake than the package instructions (so for those using an 8x8 pan... yeah, probably NOT going to work properly). They look pretty and taste Fantastic! Best once completely cooled. And THANK YOU to Sue for mentioning the use of a plastic knife to cut brownies. I'd never heard that tip before and it works beautifully! Thanks for sharing this recipe - love them.
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Cheesy Ham and Hash Brown Casserole

Reviewed: Dec. 10, 2013
This was pretty good! Made as directed with the exception of adding a small bit of minced onion. My half batch was still a little undercooked after 1 hour (and I started with half-thawed potatoes), so I'll add maybe an extra 15 mins next time and cover for the first half of the baking time. Think I'll reduce the sour cream a little too.
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Grandma's Chicken Chardon

Reviewed: Oct. 12, 2013
Maybe the chickens around here are big - but 8 breast halves in a 13x9 baking dish? No way the bread crumb mixture could have worked for that much chicken either. So I used 4, pounded them a little for even cooking, and kept all of the other ingredients the same instead of doubling the mushrooms/sauce like so many others did (with barely any waste of bread crumbs). This was a fairly easy meal to make and the end result was really good! I do think that next time, I'd like to taste more lemon, so I'll increase that just a little. I love chicken and mushrooms together, will definitely make this again - thanks for sharing!
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Cocktail Meatballs

Reviewed: Sep. 28, 2013
These were pretty good.
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3 users found this review helpful
Photo by ren1216

Crispy Rosemary Chicken and Fries

Reviewed: Aug. 28, 2013
We really enjoyed this! I didn't have any fresh oregano, so I used fresh thyme and rosemary. Also, only had bone-in chicken breasts and legs. My bowl wasnt big enough for everything, so I tossed the meat with the oil and half of the seasoning mixture first, then did the veggies with the other half and scattered them around the meat on the baking sheet. Must agree with others, the veggies really came out great (I added some large onion chunks too). Easy prep, house smelled wonderful, delicious meal!
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Photo by ren1216

Key Lime Pie VII

Reviewed: Aug. 2, 2013
Gotta love how easy this is! Have made this pie three times now, each one slightly different, followed the original recipe other than where noted. 1) Swapped 8oz of "whipped" cream cheese in for one can of the SCM per another reviewers suggestion, only 2tsp lime zest - too tart for my tastes since it's missing half of the SCM, but it set beautifully and the texture was great. 2) Stuck to the original recipe - came out very good but maybe a tad too sweet and the texture wasn't quite as nice as the previous cream cheese version [rate this recipe 4.5 stars]. 3) Somewhere in the middle; 2 cans SCM, nearly 1 cup key lime juice, 4oz whipped cream cheese and a larger graham crust that says "2 extra servings" on the label (fit perfectly) - Delicious! Baked all 3 times at 350 for about 12-14 mins, no browning. Used bottled "Nellie & Joe's Key West Lime Juice" and, couldn't help myself, 1 drop of green food coloring just because I think it looks pretty. Tried a shortbread crust once, but personally prefer the more hearty graham crust. GREAT recipe overall that was a JOY to experiment with, thank you for sharing it!
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Easy Cheesy Garlic Bread

Reviewed: Feb. 18, 2013
Very easy to make, also simple enough to adjust to individual preference. Too much parm cheese for our tastes, but will make it again with less. Will also try cutting the bread all the way through when prepping next time, mine was tough to pull/cut apart after it was baked. Otherwise, the baking method seemed to work really well in general though.
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Best Ever Banana Bread

Reviewed: Sep. 27, 2012
Made a double batch so we could freeze a loaf. I used melted butter in place of the oil, but otherwise followed the recipe exactly. This came out really good! I want to add a little vanilla next time, per others suggestions, also maybe a dash of nutmeg and/or cinnamon. But overall, I'm really happy with this recipe, thanks for sharing it!
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Sep. 21, 2012
This was pretty good, my BF especially liked it. I let mine sit with the rub overnight in the frig. Followed others suggestions for preparing in the oven: 475 for 15 mins uncovered, then 375 covered for about 30-40 mins until the internal temp reached 140. Then applied the glaze a few times and kicked the oven temp up to caramelize it. This method worked really well. Rested 10 mins before slicing. I did reduce the chili powder a little since BF doesn't like it too spicy, and it was fine. I love recipes with fresh lime, yum!
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Unbelievable Chicken

Reviewed: Jul. 17, 2012
I liked this better the second day, sliced up and on a salad. I saved and froze some extra marinade, maybe I'll like it more the next time.
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Beef Medallions with Caramelized Pan Sauce

Reviewed: Jun. 13, 2012
Made this exactly as directed (great video, btw), except... I *forgot* to throw in the fresh oregano at the end - darn it. I wasn't sure I would like the tomato sauce in this but it came out delicious! I'll definitely be making this again, including for company. Thanks for sharing this recipe - YUM.
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Oven Fried Chicken II

Reviewed: May 11, 2012
I made 10 pieces (breasts, legs, wings), ran a little short on bread crumbs but the flour amount was plenty. Added salt, pepper, garlic, onion powder and the paprika to the flour. Used half oil, half butter, which I heated while the chicken was resting after being coated. Cooking time and temp was right on, though I did let the breasts go an additional 10 mins since they were bigger than the other pieces. BF gave it 4 stars I give it 3.5, only because I found the bread crumbs to be meh, flavor-wise. Mine did crisp up nicely though, oh, maybe because I gave the tops a quick spray before they went into the oven. Overall, a good meal, I'd just like a different flavor in the coating. Will use this method again and experiment with the seasoning/breading. Thanks for the recipe.
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Sloppy Joes II

Reviewed: May 9, 2012
I appreciate that this was so easy to make and it calls for ingredients that I always have. I'm not a big fan of Sloppy Joes, but my BF likes them now and then. I decided to try this to see if I'd like it better than the typical canned version - I did! BF said he likes it considerably more. I made two small changes: I used 1/2c ketchup + 1/4c of my fave bbq sauce, which is sweet, so I reduced the brown sugar by half. I read other comments about the mixture being too dry, but I covered mine while it simmered and it turned out just right in regards to moisture. No more canned mix for us - thanks for this recipe.
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Herbed Pork Roast

Reviewed: May 5, 2012
I was looking for a way to season my roast kind of last-minute. I didn't have time to let this sit overnight but I did leave it on the counter for about 2 hours to let it come up in temp (meat cooks more evenly if you don't go straight from frig to oven). I added about 1T of olive oil to the rub mix to make a paste so it would stick to the roast better. Was worried about the 2T of sugar, so I changed that to 1tsp of brown sugar (glad I did). Loved the flavor, including that little touch of sweet from the brown sugar! Baked on a rack, to the bottom of the pan I added: 3c water, 1 pkt pork gravy mix (McCormick), 1/2 pkt onion soup mix and some chopped raw onion (to make gravy). Outstanding.
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Throw-Together Short Ribs

Reviewed: May 4, 2012
Followed the recipe closely with two exceptions. First, I doubled the sauce as 1/2c of liquid just did not seem adequate for the 2.25lbs of ribs I had (good decision). Second, I didn't have a small tomato so I added about 7oz of canned diced tomatoes. Didn't think I'd like the tomato pieces in this but I actually did. I served this with some leftover Jasmine rice, didn't think I would like that either, but really did! Mine took longer, about 7 hours total to become nice and tender, but that might have just been my ribs, they were pretty lean. I enjoyed this meal - thanks for the recipe.
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Parmesan Crusted Chicken

Reviewed: Mar. 29, 2012
This was super quick and easy. Per an old recipe I used to make with Miracle Whip, I added oregano and a dash of paprika to the mayo mixture. Came out tasty, but I think the chicken needs a little s/p (or maybe garlic salt?) before the mayo topping. Also, may try Panko next time, though regular Italian bread crumbs were fine. I buy the big bags of Perdue chicken breasts at Costco. I can walk in the door, throw one or two into a knotted plastic bag (from Wal-mart, cheap twist tie bags near Ziplock items); float it in lukewarm water and it thaws in about 30 mins. Then proceed with a recipe like this. So easy.
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Chicken Gravy

Reviewed: Mar. 29, 2012
When you don't have chicken drippings to work with, this method is a decent option. I make this gravy all the time to put into my chicken pot pie recipe. I use a little less of the poultry seasoning but then add a couple pinches of thyme, a pinch of onion power and a grind or two of black pepper. Have also served this over breaded and baked chicken cutlets, works really well for me.
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Photo by ren1216

Glazed Corned Beef

Reviewed: Mar. 16, 2012
I've been looking for a way to make corned beef that doesn't involve beer, was happy to find this. I chose to simmer mine on the stove top for the first part because I wanted it to be tender and moist. It took about 5 hours in my dutch oven, overall this method worked well. Will plan better next time so I can try it in the slow cooker. I had a 3lb brisket so I only mixed a half-recipe, I trimmed the fat before applying the glaze. There was still plenty glaze for my carrots which I par-boiled for 10 mins, then arranged around the meat on a foil-lined baking pan (made potatoes too, but only brushed glaze on the carrots, also sprinkled on some marjoram). Baked at 350 for about 25 minutes, it could have gone just a little longer to caramelize the edges more. The whole meal came out really good, the glaze compliments the corned beef nicely. Thanks for the recipe!
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Bacon Wrapped Pork Medallions

Reviewed: Feb. 20, 2012
This was ok, little too salty for us but that might be because I browned the medallions in the bacon drippings instead of oil/butter like the recipe directed. I found myself craving the maple flavor others mentioned in their reviews, so I will try that next time. The salt issue was likely my own doing, however, I only used half of the directed seasoned salt amount, so I don't know...
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Fudge Puddles

Reviewed: Nov. 11, 2011
These are really good, and cute! I gave my mini muffin pans a quick spray to ensure the cookies wouldn't stick. I managed to get exactly 48 1-inch cookie balls. Do not over bake. Used a pestle to make the wells immediately upon coming out of the oven, then let cool in pans for 10 mins. A little pressure and they turned free, stuck my finger into the well and pulled them right out. Nice and easy - looked perfect. I didn't have any milk choc chips the first time, so I used 3oz of choc bark, with 1 cup of semi-sweet chips, plus about 10oz of the milk (still made too much). Accidentally forgot the vanilla. Heated in microwave, 30 seconds at first, then in 10 sec increments until smooth (stir after each stint). Put the melted choc mix into a plastic bag, squeezed out the air, twisted bag closed, snipped the corner and filled the cups. Easy! They came out great, and I think taste better the second day (bagged them overnight) once the cookie has softened a little. UPDATE: I have experimented with the filling, including adding a couple tbls of creamy peanut butter to it, using a small splash of regular milk instead of the SCM, and also using butter -- all worked fine. Also, I prefer crunchy peanut butter for the cookie part.
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