TINARN Profile - Allrecipes.com (1184820)

cook's profile


Home Town: Westport, Connecticut, USA
Living In: Trumbull, Connecticut, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Reading Books, Music
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Recipe Reviews 21 reviews
Rosemary Chicken with Orange-Maple Glaze
When I first starting heating the sauce, the smell made me think I wouldn't like this in the end, but thankfully that's not how it turned out. It was SO good, and the sauce deglazing the pan with the chicken made it nice and dark and tasty. The one thing I altered was instead of the salt/pepper/rosemary, I coated the breasts with poultry seasoning. And I did thicken it in the end with some flour (I was out of corn starch), which made a perfect sauce/gravy. I served it over couscous but it would be good with rice or potatoes too.

3 users found this review helpful
Reviewed On: Feb. 25, 2008
Marinated Pork Tenderloin
I doubled everything in the marinade except the cinnamon, and even then I think the cinnamon was a tiny bit too strong of a flavor. Otherwise really liked it though. I used the leftover marinade to make a gravy (added brown gravy mix to it to hopefully make it more savory) but it was still too sweet. I think a plain brown or pork gravy would be really nice to help offset the sweetness of the pork next time.

2 users found this review helpful
Reviewed On: Jan. 9, 2008
Basic Crepes
I thought these were too bland (had to add sugar and vanilla), too thick (had to add milk) and too lumpy. And very rubbery. Adding the flour so soon means having to mix the flour too much, which makes them too chewy.

3 users found this review helpful
Reviewed On: Jun. 25, 2006

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