TINARN Recipe Reviews (Pg. 1) - Allrecipes.com (1184820)

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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Feb. 25, 2008
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.
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3 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Jan. 9, 2008
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.
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2 users found this review helpful

Basic Crepes

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

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Feb. 12, 2006
I wish I could give this 6 stars. My husband made obscene noises when he tasted it and my daughter who is sick and has no appetite even ate a large helping. Here is what I did - we are not big garlic people, so I made a dry rub of salt, pepper, onion powder and garlic powder and rubbed the tenderloin down. Then I seared it in a pan before putting it in the crockpot. The rest of the ingredients, I mixed them all in a bowl (used the liquid to deglaze the pan I seared in for the heck of it), and poured that over the pork. When it was done (cooked it for 6 hours on low), I poured the juices in a saucepan, brought them to a boil, and added flour and water to make gravy. Amazing is right!
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2544 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Nov. 17, 2005
It just does not get any better than this! Here is what I did differently: I used two cans of soup because we love our extra sauce around here, and I added about a half cup of white cooking wine. These were both added in the beginning, based on the advice of other reviewers. I did everything else the same as the original recipe and served over egg noodles. Can't recommend this one enough.
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1 user found this review helpful

Cheesecake Cupcakes

Reviewed: Oct. 20, 2005
I made these last night with high hopes. I really wanted to love these as I love anything and everything cheesecake, yet had never made one in my life. I let them cool on the rack in the pan, and as soon as I was sure they were room temp, I just had to try one. I immediately noticed how overwhelmingly eggy they were. Not wanting to give up on them so soon, I refrigerated them overnight per peoples' suggestions in their reviews. They are better now for sure, but not QUITE the dense cheesecake texture and taste I was hoping for. I swirled some melted chocolate in some of them, which cuts the egg-like taste and texture some, but it unfortunately also cuts the cheesecake flavor as well. I may try these again with less eggs, but I won't try them again as is.
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153 users found this review helpful

Golden Rum Cake

Reviewed: Apr. 14, 2005
This recipe is very similar to another rum cake I have made a few times, but this came out the best ever. I use coconut rum, and I don't notice a huge coconut flavor at all, it's just the rum I like to use. (And because I don't like a strong alcohol taste, I put the rum in the glaze for the last minute of cooking). Also, as far as the glaze, here is what I do. After the cake cools in the pan for about ten minutes, I take a spatula and loosen it from the sides and from the center (bundt pan). Then I pour the hot glaze around the edges and it goes right down the sides and soaks into the bottom (which will be the top) and the sides of the cake. I also pour some around the inner ring and then a little along the top (which will be the bottom). I let it sit about 30 minutes then invert it. Perfect that way. Other than that, recipe followed exactly.
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170 users found this review helpful

Claire's Yummy Crepes

Reviewed: Mar. 20, 2005
WOW so good. I did add about 1/4 t. of vanila and served them IHOP style (gently folded in quarters). I put fresh strawberries that have been tossed with sugar on top (strawberries sit for a good hour to make juice). Perfect recipe.
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58 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Mar. 4, 2005
Definitely a winning recipe. My only problem was I didn't have a loaf pan, so I tried to do a makeshift one with foil in a 13x9 pan by forming it into a loaf shape, but the brown sugar/ketchup kind of ran everywhere. So at the end, in a bowl I mixed more brown sugar and ketchup and spread it over the top, baked for 15 mins, broiled for about 2 and it came out perfect (we like saucy meatloaf anyway).
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0 users found this review helpful

Chicken and Noodle Casserole

Reviewed: Mar. 2, 2005
Recipe was really good, but I just felt like it was missing something. Not sure what, though...needed some more seasoning or kick.
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0 users found this review helpful

Ranch Crispy Chicken

Reviewed: Mar. 2, 2005
This chicken came out really well. Because other reviewers had a problem with sogginess, I first dipped my extra-thin breasts into an egg/milk mixture and then coated them. I would say that for almost 2 pounds of thin breasts, it took two ranch packets and a good cup of breadcrumbs. Just the right amount of flavor.
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1 user found this review helpful

Super Easy Chicken Fingers

Reviewed: Jan. 27, 2005
I thought this would come out better than it did. The breadcrumbs ended up soggy and came off the chicken anytime I flipped or moved the pieces with tongs. I also realized the mush wouldn't go away with 325 degree heat, so I eventually had to raise it to 425 just to brown them a little and take away some of the sogginess. I think rolling the chicken in butter is better if the breading is something more substantial like cracker crumbs.
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28 users found this review helpful

Southern Pecan Pie I

Reviewed: Nov. 22, 2004
I also used half light and half dark corn syrup. The only thing I would do differently - and this is personal preference - is I would use smaller pieces of pecans rather than halves because it would be easier to cut and easier to eat. Loved it!
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0 users found this review helpful

Cabbage Roll Casserole

Reviewed: Oct. 12, 2004
Very good base for a recipe but I changed it a little, for instance I added tomato soup instead of tomato sauce since that's the way our family makes stuffed cabbage. Needs a lot of liquid though or it will come out dry.
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2 users found this review helpful

Easy Corn Pudding

Reviewed: Sep. 8, 2004
This recipe has become a holiday staple in my family now. The only thing I do differently is add a few tablespoons of sugar to the mix, but that's because we like it sweet (and yes we do use the sour cream).
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: May 12, 2003
SO good. I used a smaller roast and added potatoes and carrots. Also, I used a can of double strength beef broth instead of water and seasoned the beef before I poured the soup mixture on it. There are no leftovers which is disappointing :), but just goes to show how good it was!
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3 users found this review helpful

Best Peach Cobbler Ever

Reviewed: Jun. 11, 2002
This was just the thing I was looking for. The "cobbler" part was soft and cakey, and you couldn't tell the peaches were canned. I was confused about whether to add all of the liquid or not, so I just added what looked right (about half), and it turned out great.
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35 users found this review helpful

Beef Stroganoff III

Reviewed: Jun. 11, 2002
This recipe was perfect and exactly what I was looking for. I did add some worcestershire for the heck of it, but didn't alter anything else and it came out just great. I couldn't get enough.
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0 users found this review helpful

Oven Pot Roast

Reviewed: Sep. 5, 2001
Very good recipe. The only complaint I had was I wasn't too thrilled with the cut of meat, but that's just me being picky. Next time I will do it with a filet. Also, I used a whole packet of onion soup mix because I didn't feel like figuring out what half was, and it did end up a little salty, but you could probably counter that with the low sodium mushroom soup. Also, I was happy to have so much liquid in the pan so I could make gravy with it. Then I strained the onions and mushrooms from the soup out of the gravy (for my husband's benefit) and it was really good.
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3 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Sep. 4, 2001
I was worried about it tasting too "alcohol-y" from the wine, but that wasn't the case at all. The gravy I made in the end was perfect. This will be a regular.
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1 user found this review helpful

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