ren1216 Recipe Reviews (Pg. 4) - Allrecipes.com (11287805)

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Honey Roasted Red Potatoes

Reviewed: Jan. 12, 2011
These were really good! Very much enjoyed a new taste on roasted potatoes. I mixed all of the ingredients in a bowl and then dumped them into a 9x13 glass baking dish. Turned the potatoes 3 times while roasting (little paprika on them the last time), gave them extra cooking time, about 50 mins, and then broiled for about 5 minutes to brown them up. Delicious.
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Beef Tips and Noodles

Reviewed: Jan. 10, 2011
I hate to rate this after the changes I made, but I have been looking for a decent beef tips and noodles recipe for so long now and am elated to have finally found it. So even though this recipe was a starting point for me, it deserves credit. I took lots of suggestions from others too. Browned stew meat (bite-size pieces), seasoned with pepper, onion and garlic powder. I doubled the recipe, so used 1 can of cr of mush and 1 can of golden mush. 2 cups of beef stock for the water, 1/2 packet of the soup mix plus some real onion (to avoid being too salty). Added maybe a tsp of Kitchen Bouquet, couple splashes of Worsey, 1/4 tsp dried mustard. Deglazed skillet with beef stock. All into crock pot for 4 hours. In the last hour, added the mushrooms and 2-3 pinches of basil (remember to crush between fingers while adding). At the end, 2T cornstarch in a bit of cold beef stock to thicken gravy (leave lid off, 30 mins). Total cook time in crock on High, 4.5 hours. Made 3/4 bag (about 12 oz) of egg noodles and ran a little short, so use a whole 16oz bag for a double batch. Overall, it was perfect! My guys ate this stuff up! Thanks for the recipe and to everyone for all of the added tips.
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58 users found this review helpful
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Baked Mac and Cheese for One

Reviewed: Jan. 9, 2011
I'm not the best judge for mac and cheese, I don't personally care for it. But my guys do, so I gave this a try. The texture was a little strange to me, so I think I will try the evaporated milk next time. BF also likes real onion in it, so I will add that too. It took longer than 2 mins for the sauce to thicken, but keep heating and stirring, it eventually does (about 4-5 mins for me). I quadrupled the recipe and baked individual servings in ramekins. I liked that it used ingredients I usually have on hand. Overall it was ok, but the guys weren't crazy about it. Maybe it just needs a few tweaks for us.
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3 users found this review helpful
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Chicken Pot Pie IX

Reviewed: Jan. 6, 2011
I had no problem with having enough wet mixture, mine was fine. I used the Pillsbury ready made rolled crusts (2 per package), worked perfectly. Baked the bottom one for 6 mins before adding the filling, came out great in the end. I did add some garlic powder and poultry seasoning along with the others. Baked at 375 for 40 mins in the lid to my cast iron double dutch, perfect size. I'll decrease the peas to 2/3c next time, little too many for my tastes. My 17 year old son went nuts for this, calling it "amazing". BF and I were plenty satisfied with it. Thanks for a great, warm meal on a cold midwest winter day. 4.5 stars!
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Honey Lime Chicken Wings

Reviewed: Jan. 3, 2011
I really liked these! BF wasn't as impressed, but I love lime so I really enjoyed them. My sauce was thin, so it never got sticky like I expected it to, but maybe it wasn't supposed to. I went for the oven method (400 for 45 mins), little too hot I think, bottoms browned a bit too much so will decrease temp a little next time. But they were wonderfully crispy. Thanks for the recipe, delicious!
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14 users found this review helpful
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Crescent Bacon Cheese Tartlet

Reviewed: Jan. 2, 2011
I added quite a bit to this, so it might not be a fair rating, but with the changes I made, they came out really good. I used a Crescent dough sheet, cut into 24 squares (4x6). I had some left over ham, so I put that in the bottom instead of bacon (I think bacon would be delicious though). Then some shredded cheddar. I beat 2 eggs since I had more dough cups than the recipe called for, added 7T of whipping cream, salt, pepper, a pinch of garlic powder, minced onion, then I remembered I had chives, so I added just a few for color mostly. Just less than 1T of egg mixture per cup and tossed them in the oven. Seemed like the dough was browning too fast and the egg was underdone at 15 minutes so I dropped the temp down to 325 and left them in for about 7 more mins. Looked like the egg still wasn't done, but when I poked a fork into it, it was indeed done, so maybe I didn't need to worry. I thought they were great! Lots of room to experiment with these. UPDATE: made with crumbled bacon, even better.
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Apricot Brown Sugar Ham

Reviewed: Jan. 1, 2011
Thought I had apricot preserves, but only had peach, so I had to make that substitution. Otherwise, followed the recipe exactly. The foil kept the ham nice and moist. I opened it and glazed again, per the directions, and let it cook for another 20-30 minutes uncovered (8lb spiral ham). It came out fantastic! BF said it was the best ham he's ever had, 5 stars from both of us - thanks!! UPDATE 6/25/11 I've made this several times now, but have made a small change: decreased the preserves to 1/4c and also add 1/4c of honey. Still loving this recipe!
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Marinated Pork Tenderloin

Reviewed: Dec. 29, 2010
We really liked this! I followed the marinade recipe exactly except for doubling it, but leaving the cinnamon at 1 tsp. I only had time to marinate the meat for about 6.5 hours. I pan seared the 1lb+ tenderloin and then roasted it at 375 for about an hour to get the internal temp to 155 degrees. Pulled it out of the oven, covered with foil for about 10-15 mins (temp reached 160+), then sliced. Simmered the extra marinade on the stove top while meat was in the oven, added 1T of cornstarch and water to thicken it just a little. The meat was wonderfully tender and had great flavor, was even better with the sauce spooned over it. My boyfriend is a fussy eater and he gave this recipe 5 stars. I give it 4.5 as it's just a tad too too strong on the cinnamon for me but I can adjust that next time, though it IS nice to have a different flavor. Served with roasted potatoes and carrots - great meal. Thanks for sharing it!
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The Best Sweet and Sour Meatballs

Reviewed: Dec. 28, 2010
Pretty good. I also baked mine first so they wouldn't fall apart, and they didn't. Followed the sauce directions exactly except for the brown sugar which I cut to 1/2c, it still turned out a bit too sweet for me (be sure to taste with a meatball, not by itself). So I added 3T of ketchup, that definitely helped... then 1t of lemon juice (didn't notice much difference from that). I had intended to add some Dijon or ground mustard, forgot - next time. The sauce did thicken up nicely and there was enough for more meatballs. I used flour and it was still glaze-like. Flour must be added at the beginning though, before ingredients are heated, to avoid lumping (use cold water). I'll probably make these again, I'm sure they would be a hit at a gathering. UPDATE: I reheated the leftover meatballs today and they were fabulous! I was really surprised. So maybe they just needed to cook longer, either in a crock pot or the oven. Will try that next time.
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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 25, 2010
This recipe is getting such good reviews and I was looking to experiment so I tried a turkey breast in my new dutch oven. Required some trickery to get it to brown properly (white enamel inside), but I got it. I seasoned as directed, but also threw into the pot: a quartered tangerine, a chopped celery rib and a handful of baby carrots. Turkey came out fabulous! Used the juices (which there was plenty of, so much that I had to remove some and set it aside for later) to make gravy. The gravy was very good, but salty. I wondered at the 4c water to 3T bouillon when I first read it, so I'll decrease that next time since I always make gravy. But judging this recipe on the turkey alone, 4.5 Stars!! Thanks for sharing it :) Since there are lots of pictures of finished turkeys, I added one of the uncooked breast which shows the butter under the skin for those needing help with that. I didn't make "pockets" per se, I just loosened the skin by slipping my hands up under it from the bottom and then I spread the butter around in there.
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Mini Crescent Dogs

Reviewed: Dec. 23, 2010
We've been making these forever, we love them! And they are a simple snack for my teens to make themselves.... quick and easy when having guests over and also great for taking some place to share. Very tasty.
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6 users found this review helpful
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Balsamic Glazed Carrots

Reviewed: Dec. 9, 2010
Really good! I didn't think my fussy BF would like these but he said they were the best carrots he's ever had. I did add a small squirt of honey because I was afraid he wouldn't like the tangy-ness, but it probably wasn't needed. Oh, and I followed the suggestion to microwave them for 5 minutes first, good idea. Thanks for sharing.
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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Nov. 16, 2010
Just personal preference, but this was a little too orange-y for me. I wanted to like it... and plan to try it again, with some adjustments (maybe half the OJ and add chicken broth, and a little butter?). The chicken was great and I had no problem at all with my glaze thickening, the key is med-high heat after the maple goes in, it bubbled and thickened right up for me, be careful though or it will reduce too much. My fussy boyfriend really liked this though, so it was 3 stars for me and 4 for him. I kept a few pieces of chicken out of the glaze and tried those with just a little glaze drizzled on it and the rice, that was better for me.
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Griddle Style Philly Steak Sandwiches

Reviewed: Nov. 12, 2010
We loved this! So quick and easy to make. I don't have a griddle so I used my cast iron skillet. I also sauteed the onions first for just a few minutes, then added the other veggies. I sliced the meat up and added it to the skillet, mixed everything together and let it heat thoroughly. Buttered some sub rolls, put them under the broiler to lightly toast, topped with the meat mixture, cheese slices and then back under the broiler to melt (I know, not the way a Philly is done). They were super good! Thanks so much for sharing this simple, tasty idea. We'll be making this often.
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Italian Dressing Mix

Reviewed: Nov. 12, 2010
I'm not a huge fan of Italian dressing on salad, but I was looking to make some for a grilled Philly-style sandwich like I used to get back home. So I gave this one a try, implementing a few suggestions by others (half garlic powder / half garlic salt, omitted the regular salt, added 1/2 tsp ground mustard, and used balsamic vinegar). It was perfect! Not sure how it is on salad, I'm not the best judge for that, but it was exactly what I was looking for - thanks!
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Raspberry Fudge Brownies

Reviewed: Oct. 23, 2010
Love these! I've made them several times and tend to use a box mix (Betty C) for convenience sake. Also, I increase the preserves to 4T for more raspberry flavor and line my 9x9 baking pan with wax or parchment paper for easy removal and cutting. Delicious!! Even better the second day.
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Fried Potatoes

Reviewed: Oct. 22, 2010
This was the first time I used cooked potatoes to make fried potatoes... loved it! I also fried mine in a cast iron skillet. As per a few other reviews, I added a sprinkle of Italian seasoning, paprika and garlic powder. I know, I'm rating/reviewing when I didn't stick right to the recipe, but I think what made these so good was the use of already-cooked potatoes so I wanted to comment anyway(I did mine in the microwave for 10 mins, 6 small-medium size). I added very small diced raw onion just as the potatoes started to brown - perfect. Definitely making again. BTW, this recipe was a good way to use the insides of the "Baked Potato Skins" by Trish Perrin that I made. Both are great recipes.
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Baked Potato Skins

Reviewed: Oct. 22, 2010
Fantastic! I stuck to the recipe other than starting the skins upside down for the first 7 mins, turned over, coated insides and edges then baked 7 more mins. I did dab out any excess oil with a paper towel, then added cheddar and bacon bits, forgot the onion somehow! They were still great. I used the insides to make "Fried Potatoes" by Taste Of Home Test Kitchen, on this site. Perfect way to use both parts and both are great recipes. Thanks so much for sharing.
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Quick and Easy Chicken Noodle Soup

Reviewed: Oct. 3, 2010
Delicious! Easiest chicken soup I've ever made and it tasted great. Made a double batch. I used vegetable stock and chicken bouillon cubes dissolved in water instead of canned broth, will try the canned next time for comparison. I cooked my chicken breasts separately for exactly the purpose of avoiding the problem the poster below me had. Cut and added to the soup when they were done. Also, cooked my noodles separate, divided the soup in half and added noodles to that nights portion - froze the rest in single size servings (w/o noodles). Great recipe, thanks for sharing it.
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Marinade for Steak I

Reviewed: Oct. 2, 2010
Really good! Scaled down for just a few steaks and had to sub balsamic since I was out of red wine vinegar. Very tasty.
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