ren1216 Recipe Reviews (Pg. 5) - Allrecipes.com (11287805)

cook's profile

ren1216

Reviews

Menus

 
View All Reviews Learn more
Photo by ren1216

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.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by ren1216

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.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by ren1216

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by ren1216

Crispy Chicken Strips

Reviewed: Sep. 22, 2010
We love these. I use Italian Panko bread crumbs and they come out nice and crispy. I also add 1T of Parmesan cheese for this amount of bread crumbs, and use 1 beaten egg (with a little buttermilk or milk + lemon juice and a dash of garlic powder). I know my version is slightly different, but wanted to comment anyway because the potato flakes really work well with this. My guys ask for these all the time, even the one who's not crazy about chicken.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by ren1216

Best Ever Brisket

Reviewed: Sep. 19, 2010
Fantastic! I had never prepared a beef brisket before, so I followed the recipe pretty closely with only a few substitutions/exceptions. My BF doesn't care much for chili powder but I still wanted to try this one since it doesn't involve BBQ sauce. Therefore, I used a suggestion from another review for a chili powder substitute (paprika, cumin, cayenne, oregano and garlic powder) - worked perfectly and gave it a little warmth. Wasn't sure I would like that, but it turned out delicious! Also added a few splashes of Worcestershire when I added the broth. End result was a little salty for us even though I cut the salt a bit, so I will omit the regular salt totally next time (leaving just the seasoned salt). While the meat was resting, I added a cup of water to the juices (next time will add 2 because it was still a bit too rich) and then thickened with a 3T water + 3T cornstarch mixture. I reheated leftovers today for lunch - was heavenly! I also froze a serving to try another day, will see how that works. Thanks for this recipe! Absolutely love it.
Was this review helpful? [ YES ]
4 users found this review helpful

Honey Ribs

Reviewed: Sep. 13, 2010
Fabulous! Yeah, the sauce was thin when finished, no problem. I thickened it on the stove top and spooned it over the meat on our plates, as well as over my roasted potatoes (yum!). I loved the flavor of this sauce, not so tangy and sharp like other sauces. I used boneless ribs, I should have considered that and shortened the cooking time. They cut with a fork, tasted great, just a tad dry inside (my fault). I used pure maple syrup and Dijon mustard because I didn't have any honey mustard. Really, really good. Definitely making again.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by ren1216

Bada Bing Bada Banged Potatoes

Reviewed: Sep. 13, 2010
Pretty good! I scaled the recipe down for 3 of us, only had Yukon gold potatoes, will try new potatoes next time. Seemed like a lot of seasoning still, but came out just fine. I cut the potatoes in large chunks because they were big. But still boiled and lightly smashed them. Also turned them all over about 20 mins through since the bottoms were browning faster than the tops. Tasty!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by ren1216

Chocolate Peanut Butter Bars IV

Reviewed: Sep. 8, 2010
Love these! Couldn't be more simple, kids gobbled them right up. I've made with semi-sweet chips and milk chocolate chips, both are great. I line a 9x13" pan with wax paper, score the peanut butter layer to help the choc layer adhere, add a heaping tablespoon of peanut butter to the melted chocolate which keeps the choc from breaking while cutting, freeze for 15 mins, then cut into 1" bars, then into the fridge. Perfect, easy and delicious.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by ren1216

Chicken and Broccoli Braid

Reviewed: Sep. 4, 2010
4.5 stars - This came out great! I did pre-cook the veggies a little. Forgot to brush on egg white, oops, but it still came out beautifully. Only took 24 mins, not sure if that was due to no egg? I also added some small chopped carrots, a 4oz can of mushrooms, and only 1tsp of fresh dill and used 1 crescent solid dough sheet. Could stand a little more cheese, but thats just me (will sprinkle a little more on next time before wrapping). We also made one of these using ground beef: left meat a little chunkier, stew-like veggies (small cubed red potatoes, carrots, celery, green pepper) and seasonings (basil, thyme, worc. sauce) with a bit of broth thickened with cornstarch to moisten. Also came out great, BF gives it 5 stars! Very adaptable recipe, love it. Thanks for sharing it.
Was this review helpful? [ YES ]
1 user found this review helpful

Sweet and Savory Ribs

Reviewed: Aug. 25, 2010
Used 4+ lbs of bone-in country ribs, still had plenty of sauce for them. Followed the recipe with the exception of being out of regular onions (how did that happen?!) so I used pearl onions. I also used pure maple syrup. I goofed and didn't get them on in time for the recommended 8-9 hours, so I browned them first, put them in the slow cooker on High for 4 hours, then turned down to low for 2+, came out fine. Served with roasted potatoes which were great with a little sauce drizzled over them. The sauce did end up thin, but that didn't matter, it's not meant to be gravy. Plenty of flavor when these are done. Very much enjoyed, will make again. Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Jul. 12, 2010
Followed the recipe exactly except for doubling it. Even made the soft bread crumbs using the insides of an Italian loaf, worked great. My chops got nice and crispy on the top, but slightly soggy on the bottom, even though I baked on a broiler pan. Will try a rack next time. I liked the lemon in this, my BF thought it was a little too strong (but he's weird that way). The only thing I wasn't super crazy about was just the sage... I was wishing for more flavors. It was, however, a nice change from the standard breaded pork chop meal. Thanks for the recipe.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by ren1216

Breaded Chicken Fingers

Reviewed: Jul. 7, 2010
I didn't have the time to soak the chicken for 2 hours, but it was still nice and moist. I used the 'lemon juice in milk for 10 mins' suggestion since I had no buttermilk, seemed to work fine. Cooked them in a cast iron skillet on the stove top. The breading stayed on pretty well. Oh, I did add 2T of Parmesan cheese to the dry mixture. I used standard, Italian bread crumbs the first time (wanted to try it) but prefer the crispiness of Panko so I'll probably use those in the future. BF gave these 5 stars and so did my 16 year old son. Thanks for the recipe. Update: my guys ask for these almost every week. The photo is of tenders using Italian Panko crumbs and also some mashed potato flakes added to dry mix, plus the grated parmesan. We love these!
Was this review helpful? [ YES ]
0 users found this review helpful

Chicken Piccata

Reviewed: Jul. 4, 2010
4.5 stars - this was really good! My 16 year old son had 3 helpings. The only thing I did differently than instructed was to remove the chicken once it was browned, deglazed the skillet, added broth and wine (tripled amount), then returned the chicken to simmer. Don't worry about the sauce being thin at first, it will reduce and thicken as it simmers. Used chicken stock and chardonnay, very very good! Thanks for sharing your recipe.
Was this review helpful? [ YES ]
4 users found this review helpful

Steve's Famous Garlic Home Fries

Reviewed: Jun. 18, 2010
Yep, I loved them too! Very, very good - thanks for sharing.
Was this review helpful? [ YES ]
1 user found this review helpful

Spoiled Baby Back Ribs

Reviewed: Jun. 18, 2010
Great! I was a little leery of boiling the ribs (never having prepared them that way before) but since everyone had good things to say, I wanted to try it too. They came out wonderful, nice and tender. This sauce is really much better than I thought it would be based on how it smelled to me as I mixed it. But it really is very good! Thanks for sharing.
Was this review helpful? [ YES ]
0 users found this review helpful

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Jun. 11, 2010
I only needed the lemon frosting for some mini square cakes that I made - really liked it! A little difficult to work with but thats probably because I'm a novice (at desserts) and don't know all the tricks, so I didn't factor that into my rating. The flavor was great, especially after cakes were in the fridge and the frosting set.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by ren1216

Black Forest Cheesecakes

Reviewed: Jun. 11, 2010
I've made these a few times and they are really good! I'm not a huge connoisseur of cheesecake so I might not be the best judge for comparisons, but I absolutely LOVE these. I use foil liners (which work wonderfully) and crushed chocolate graham crackers mixed with melted butter for the crust (no pre-baking necessary), also to sprinkle on the tops. I bake them a little longer than directed, the tops puff up and crack open - I take them out when inside the cracks is no longer wet which takes about 27 mins in my oven (I fill them almost completely full, which is also why I add a little baking time). They immediately deflate and then sink in a little as they cool, creating a perfect well for adding your topping of choice. I especially like strawberries or raspberries. Delicious!!
Was this review helpful? [ YES ]
1 user found this review helpful

Rosemary Roasted Pork Tenderloin

Reviewed: Jun. 9, 2010
I was a little concerned about the strong aroma of this dish but it was actually pretty good. Boyfriend really liked it, he ate 12 slices (not just seconds, but thirds!), and he's kinda fussy. I made gravy with the reserved marinade to spoon over the meat, the gravy was a little too strong in flavor (apple and garlic primarily) for our tastes, but the pork loin itself was very good.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by ren1216

Chicken Enchiladas

Reviewed: Jun. 7, 2010
I've been making this exact recipe for about 15 years, from my Campbell's Cookbook, and the kids and I just love it! It's not very spicy, you could kick it up a little if you like that (I've added salsa, comes out great), but we enjoy it as-is and it's been a long time favorite. We put more sour cream on it once its on our plates, yum!
Was this review helpful? [ YES ]
104 users found this review helpful

Displaying results 81-100 (of 114) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Celebrate Spring Salads
Celebrate Spring Salads

The most-tender new vegetables are here just in time for early spring salads!

Hearty Potato Soups
Hearty Potato Soups

Creamy, comforting potato soups will warm you up.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States