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

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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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62 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
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!!
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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 chilled. 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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Photo by ren1216

Sweet, Sticky and Spicy Chicken

Reviewed: Sep. 20, 2011
This was excellent!! I had to omit the hot sauce because BF can't handle it, but I did sneak in a few pinches of red pepper flakes. The only other change I made was to flour+cornstarch coat the chicken pieces (4T ea, in a bowl, used tongs and coated in batches) because I've been wanting to try that. Worked great, and it helped the sauce to thicken up quickly once that was added. I made a mix of veggies to go along with this but don't think I'll bother with so much next time, maybe just a little broccoli and carrots. Oh, I did saute some onions before the chicken, will keep those, they were super good in it. Served over white rice. Most definitely a keeper for us! BF went nuts for it. Ok, so did I. Thanks for sharing :)
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2 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Oct. 17, 2014
I used a rotisserie chicken for two reasons, mainly because I was short on time today but also because I thought this would be good with the mix of both white and dark meat. I also subbed one can of cream of celery (with good results) and added a few pinches each of thyme, ground rosemary and garlic powder (which definitely boosted the flavor). Used low-sodium chicken broth base instead of plain water (2.5 cups). Considered adding diced veggies, but didn't want this to turn out like a variation of chicken pot pie, ultimately decided against it. Wasn't sure if we would like the dumplings so I cut up just 3 and poked the pieces down into the gravy until just submersed. Let them cook for 1.5hrs, the rest I made in the oven later. With the extended cooking time for the dumplings, they actually browned nicely and they were good. Soft, yes, but cooked. We liked the chicken and gravy with both the dumplings and over regular biscuits. This was a GREAT meal, we really enjoyed it. It made a lot and was very easy overall. Thanks for sharing.
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1 user 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.
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1 user found this review helpful

Beef Bourguignon II

Reviewed: Oct. 13, 2011
Loved it! I used a Cabernet Sauvignon, only 1 cup though as we are not wine drinkers. Made up the liquid difference with beef stock. Also didn't have canned (or pearl) onions, so I just added more largely chopped onion in the beginning. I served this with mashed potatoes tonight, but want to try it over egg noodles next time. Think it will need more gravy for that, so I will increase both the wine and stock. Oh, I did add a few slices of crumbled bacon, but not sure it would be missed. Time consuming when you factor in the oven stint, but not difficult. Definitely worth it! (Update: definitely add crumbled bacon, it IS missed; use 3-4 largely chopped carrots, great served with roasted potatoes.) Remains one of my fave meals found here.
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2 users found this review helpful

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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2 users found this review helpful

Chicken Marsala

Reviewed: May 22, 2010
Fantastic! I followed this recipe very closely, other than doubling the sauce because I wanted to serve it with mashed potatoes (will probably triple next time). The only real change I made was that I got a little worried about the sauce being too thin so I decided to whisk in some heavy cream. But the longer I let it simmer, the more I realized it would have thickened on its own anyway because of the wines reducing and the flour from the chicken pieces. I used both the Marsala and Sherry and the flavor was amazing, just perfect. Can't wait to make again, will make more next time so I can have leftovers. Thanks so much for sharing this one, love it!! [Update: I made just the sauce tonight to try over steaks, I loved that too! Yum!]
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1 user found this review helpful
Photo by ren1216

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

Broccoli Chicken Divan

Reviewed: May 3, 2010
I've been making this meal (minus the bread crumbs) for many years. We've always loved it. So alone, I think it's great. However, I did take suggestions of others and added 1/2c sour cream, also mushrooms and onions. Those additions plus the bread crumbs and butter made this meal fantastic! Huge hit with my 16 year old son "That was SO good!!" he said, hesitantly, as to not insult mom's original meal - cute. Thanks for sharing, everyone!
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1 user found this review helpful

Chicken Parmigiana

Reviewed: Apr. 18, 2010
This was so good! I pounded 3 chicken breasts and then cut them in half, plenty for 3 of us plus leftovers. I used seasoned bread crumbs and added just a bit of garlic powder, salt, pepper and onion powder. Then baked chicken on a rack. Had no problem with coating staying on. However, I did put most of my sauce in the bottom of the baking dish (needed to use a 9x13) and then just spread a generous spoonful of sauce over each piece, then the cheeses, before returning to the oven. I used the directed cooking times, came out perfectly. I served it with spaghetti noodles and used a regular size jar of my fave sauce. Leftovers were just as good. Thanks for this recipe, we loved it!
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3 users found this review helpful
Photo by ren1216

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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3 users found this review helpful
Photo by ren1216

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
Photo by ren1216

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
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!
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Broiled Short Ribs

Reviewed: May 16, 2011
I loved this meal - super easy to prepare. I used boneless short ribs and cut them in half. Normally I brown meats before slow cooking, so I was a little apprehensive about boiling these. But they turned out just fine. I really enjoyed the molasses sauce, and I'm not a big molasses fan (BF thought it was so-so). We also tried several of our bottled favorites: teriyaki was good, Sweet Baby Rays (vadalia onion) was super, and Open Pit (honey) was great; Jack Daniels (brown sugar) and Sweet Baby Rays (honey) were good but nothing special, in our opinion. It was nice to try something different and I'll definitely make them this way again with the molasses sauce - yum. Only changes I made: added 1T of balsamic vinegar and 3 beef bouillon cubes in the boiling water. Great recipe, thanks for sharing it!
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2 users found this review helpful

Salsafied Chicken and Rice

Reviewed: Aug. 9, 2014
This was great! I skipped the S&P and seasoned the chicken as it was cooking with Penzey's fajita seasoning instead (1 1/2 - 2 tsp). In the end, this turned out plenty salty from the broth (used Penzey's chicken base for that); had I salted the meat, think it would have been far too salty. Also used half cheddar and half Mexican blend shredded cheeses. For me, the salsa negated any need for extra onion or green chilies. This had plenty of flavor! I agree with others, though the instant rice makes this come together quickly and is a nice option, I'm going to try regular long grain rice next time. The instant seems to crumble too easily. I'll also boost the liquid a bit, mine got dry when sitting for a short while. Overall, very simple and quite tasty! I've tried similar recipes and in my opinion, this one is considerably better. A keeper -- thanks for sharing!
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1 user found this review helpful
Photo by ren1216

Peach Cobbler

Reviewed: Jan. 21, 2011
This was darn good! I cut the butter to 6T, used a 29oz can of peaches, added 1/8 tsp nutmeg and 1/2 tsp vanilla, then 1/4c brown sugar plus 1/4 tsp cinnamon on top. I baked it in a glass 8x8 dish because it's 2-qt, but had the same problem others had. Center was still raw after 25 mins - it took 35 mins to bake. My topping became pretty browned, but did not burn. Overall, really tasty! UPDATE: I now use 3/4c white sugar and 1/4c brown; add the brown sugar and cinnamon topping 15 mins into bake time; and use a 9x13 pan -- am very happy with the results.
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2 users found this review helpful

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