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

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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!
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104 users found this review helpful

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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62 users found this review helpful
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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

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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13 users found this review helpful

Celery Stuffing

Reviewed: Mar. 14, 2011
I was never much of a stuffing fan until I tried this recipe. Let me also say, I generally dislike celery, so don't let the name of this throw ya. However, I've made this stuffing 6 or 7 times now, including for Thanksgiving, and just love it. I rate it 4 stars as-is. However, I have made some adjustments to suit my tastes. I increase the seasonings to 1/2 tsp sage (plus a light sprinkle on top too) and 1/8 tsp of thyme which I crush between my fingers while adding. I also only use 2 eggs (which seems not enough when you first pour it over the dry bread cubes, but once the broth is added, it works fine). Oh, and I drop the salt down to 1 tsp, never even tried it with 1T, just seems it would be too salty with the broth and butter, especially if you tend to ladle gravy over it on your plate. Anyway, with these modifications, I give it 5 stars! I keep forgetting to try the marjoram - next time. I follow the directions for baking it outside the turkey (about 2.5 - 3 cups total broth, buttered glass baking dish with lid, 350 for 45 mins) and it comes out perfectly. Thanks for a great recipe! Very happy to have found it.
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11 users found this review helpful
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Pork Chops a la Slow Cooker

Reviewed: May 17, 2010
We have been making this meal for years, except on the stove top, so I wanted to note that it could be prepared that way as well. The Chicken With Rice soup is important to this recipe, it's not a cream soup recipe. You cant sub a cream soup and then rate this recipe, the finished products are entirely different. What we do is: after browning the chops, usually 8 - 10, we spoon off any excess oil and then add the chicken and rice soup (requires a deep pan with a lid). We also add a box of Uncle Bens original long grain and wild rice, 2 chicken bouillon cubes, a little more regular rice and only enough water for the rice to absorb that and the broth so that it ends with chops and rice, not really in a soupy base but wet. Cover and cook until the rice becomes tender (I think it takes about an hour on the stove). The original recipe might sound like a strange mix, but its really good and the chops come out very tender.
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10 users found this review helpful
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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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9 users found this review helpful

Herbed Pork Chops in Mushroom Sauce

Reviewed: Apr. 26, 2011
This was very good, I really liked the seasoning mix. The only changes I made were 1) to remove the chops while cooking the onion, deglazed with a little sherry, then returned chops to skillet; 2) added mushrooms; and 3) a few splashes of Worcestershire sauce when I added the soup and milk. The only additional change I would probably make in the future is to add a little pepper. Oh, and I'll deglaze with white wine next time, just to see how that comes out. The chops were really tender, great with the rice.
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8 users found this review helpful

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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7 users found this review helpful

Golden Rum Cake

Reviewed: Oct. 31, 2011
This is really good! I don't care for walnuts so I used pecans (only 1/2c), great flavor and I really like the crunch on top. I took the suggestion of spraying my pan and then sugar coating it instead of using flour - love how that came out. Also subbed 1/2c melted butter for the oil. While cooling the cake for 10 mins, I made the glaze (decreased by 1/4). Turned the cake out and put about 1/3 of the glaze into the pan, then reinserted the cake. Used a table knife to poke holes into the bottom of cake and slowly poured the rest of the glaze all over the bottom. Covered it and left it overnight to absorb. Good stuff indeed!
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7 users found this review helpful

Oven Fresh Seasoned Potato Wedges

Reviewed: Feb. 17, 2011
Very good! I made sure to cut my 3 russets thin enough so they wouldn't take too long because I knew I'd be cooking something else at the same time and would have the oven at a lower temp. Tossed potatoes in a bowl to coat with oil first, then the rest of the ingredients. Lined a baking sheet with foil, quick spray with Pam, then scattered the wedges in a single layer. Oven at 375, turned them over about 20 mins into the bake time, let them go another 15 minutes and then kicked the temp up to 450 for the last 5 mins. Came out perfectly, nicely browned. We were worried that the flavor would be too strong based on how they smelled as they were baking, but these were actually really tasty. Much better than I expected, BF agreed. My son isn't a roasted potato fan, and even he liked them.
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7 users found this review helpful

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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7 users found this review helpful

The Best Meatloaf

Reviewed: Oct. 10, 2011
I ate 4 slices, that says a LOT since I have never been a meatloaf fan. I doubled the recipe and made 2 loaves (one to freeze). Followed the directions closely, with a few small exceptions. BF isn't crazy about steak sauce, so I put the 3T of steak sauce IN the mix, but topped them with Sweet Baby Rays BBQ sauce (Vidalia, because I love that on beef). I also added a pinch of garlic powder and reduced the milk just a little. I chopped the onions and peppers fairly small, and they were still a tad firm. Fine with me, the flavor was outstanding! I spooned off some of the grease after about 60 mins, and let them bake for a total of 90 mins (for 2). Just right on the moisture and they held together fine. BF said it was the best meatloaf he's ever had. A keeper for us! Thanks so much.
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6 users found this review helpful

Chicken Fried Chicken

Reviewed: Sep. 8, 2011
We really liked this chicken. I give it 4 stars, BF gives it 5. I took the suggestion of others and increased the seasoned salt to 1T, but I found that in combination with the saltines, it ended up being too salty for my tastes (not reflected in my rating since it was my own alteration). Will try 1 1/2 tsp next time. The only addition I made was a little garlic powder and I did dredge the breasts in flour before dipping in the egg. I always cut chicken breasts in half so prolonged cooking isn't needed, which can result in burned coating or the meat becoming too dry. Very tasty, will definitely make again.
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6 users found this review helpful

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

Chocolate Pinwheel Cookies

Reviewed: Nov. 2, 2011
My BF remembers these cookies from his childhood, so we tried this recipe. We've made them a few times now and have implemented a couple changes. As written, they aren't sweet enough, we increase the sugar to 3/4c; also use butter instead of shortening. The result is exactly what he wanted. Yes, time consuming and a bit of work, but worth it. Make sure you chill the dough properly or it will be too soft to work with: I chill dough balls for 1.5 hrs, roll them out using wax paper on top and bottom, then place choc layer on top of white, make the jelly-roll, and then chill the roll wrapped in wax paper for 3 hrs. Unwrap and the cold dough slices perfectly with a sharp knife. Double or triple the recipe and freeze the extra cookies so you don't have to go through the work every time you want these, thats what we do. Works great. Thanks for the recipe!
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5 users found this review helpful
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Quick Black Forest Cake

Reviewed: Oct. 15, 2011
Made this in a bundt pan, took 55 mins. Used a Duncan Heinz mix, 1/3c oil, mini choc chips, and only added 1 tsp of almond extract (which I will increase a little next time). I'm not a super big fan of Devils Food cake, so I may try another kind in the future, but this was still really good. UPDATE: This was much better the next day! More moist and the flavors melded together (no need to change cake mixes). Increasing my rating from 4 to 5 stars.
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5 users found this review helpful

Barbecue Beef Cups

Reviewed: Sep. 14, 2011
These were pretty good. I used standard biscuits as called for in the recipe, man those buggers were difficult to work with. I even tried pre-baking for a few minutes; didn't work for me, they shrunk back down into the bottoms of the muffin cups. I'm sure the greased cups contributed to that. I had extra filling since I used a full pound of ground beef and increased the other ingredients accordingly, so I also tried the crustless bread slices suggestion. I thought they were a LOT easier, and almost as good. Overall though, I liked these. So many options. I'll make them again, maybe with crescent dough. I agree that the BBQ sauce you choose either makes or breaks this recipe. I used Sweet Baby Rays Vidalia Onion this time, which I like on beef, but plan to try some others.
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5 users found this review helpful

Oh-So-Good Chicken

Reviewed: Aug. 24, 2011
For me, this was just ok. I followed the recipe as-is with the exception of adding a little more cheese and some crushed tortilla chips to the top during the last 10 mins of baking. If I make it again, I'll try adding taco seasoning to the chicken like others suggested. I was also thinking this would make a better tortilla filler than casserole.
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5 users found this review helpful
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Shoyu Chicken

Reviewed: Jul. 20, 2011
I thought this was REALLY good, I give it 4.5 stars. BF thought it was ok and gives it 3 stars (little too spicy for him). I used boneless chicken breasts - was out of thighs but this sounded so good that I wanted to try it anyway. I made half the recipe and then also used lesser amounts of the optional spices (1/3t red pepper flakes, 1/8t cayenne, 1/3t paprika). Oh, I also reduced the black pepper because I knew that the amount called for was going to be too much for us. Cut the chicken breasts in half, used half of the marinade on the meat for about 5 hours, reserved the other half. Later, seared the meat on both sides using my grill pan (too hot outside today to grill); then reduced temp to low, covered, and cooked for about 15 mins. Looked beautiful while cooking. Meanwhile, simmered/reduced reserved marinade in saucepan, then added 1T of cornstarch dissolved in 1T of cold water to thicken. Basted the chicken pieces on each side near the end of cooking. Served over white rice, drizzled just a little of the basting sauce on top (don't spoon on too much, very flavorful sauce). I thought the heat was perfect, great meal!! Definitely making again!
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5 users found this review helpful

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