irener52 Recipe Reviews (Pg. 1) - Allrecipes.com (1251457)

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Beth's Peach-Nectarine Muffins

Reviewed: Sep. 19, 2003
This is an excellent recipe once a few adjustments have been made. I used some of the previous suggestions and added a couple of my own. Instead of 3/4 c. white sugar, I used 1/2 c. white and 1/4 c. brown sugar. I added 1 t. vanilla, 1 generous t. cinnamon and 3/4 t. nutmeg. I baked them in mini muffin cups for 13 minutes in the highest oven rack. It made 34 minis. Very moist and very peachy. I only had peaches so I used 3 medium peaches.
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36 users found this review helpful

Homemade Vanilla

Reviewed: Oct. 27, 2006
Should you split the vanilla beans before putting them in the vodka?
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18 users found this review helpful

Winter Solstice Soup

Reviewed: Feb. 28, 2005
Very good recipe. I used one sweet potato peeled and one white potato unpeeled, fresh parsley, skim milk and 1 can of chicken broth for some of the water. Next time, I will use less liquid in the cooking and add milk as I puree teh soup to get the consistency I want. Will definitely make again, good flavor.
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9 users found this review helpful

Bow-Tie Pasta With Red Pepper Sauce

Reviewed: Jun. 22, 2003
Easy and good. Portions would be a bit small if this was to serve 6, more like 4 I think. I will add shrimp or chicken to it next time.
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9 users found this review helpful

Pork Tenderloin

Reviewed: Sep. 18, 2014
Followed the suggestion to cook at 425 degrees for about 35-40 minutes. Had run out of mustard powder so I used some dijon mustard. Used dry Sherry and lite soy sauce, not salty at all. Instead of apple jelly, I used Smuckers Orchard's Finest Michigan red tart cherry preserves and only 1/2 T of soy sauce and 2 T of sherry. The pork was so tender and flavorful. The sauce made it. Every bite was eaten. I want to try it again with a different flavor of preserves. Thanks for the recipe.
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4 users found this review helpful

Lentil Soup

Reviewed: Jan. 13, 2005
Good soup. I used a lot of the earlier suggestions. I decreased the olive oil, added more carrots, 4 cloves of garlic, more spinach, chicken stock instead of water, added a potato, pureed 1/2 to 2/3 of the soup, added some parsley and used white basalmic vinegar. Still needed a bit more of something that I can't put my finger on. But it is good and does freeze well.
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3 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Nov. 20, 2004
Really good, quick and easy. I deleted the butter to save calories. Reducing the sauce IS important. The sauce is good with rice as a side dish.
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3 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Feb. 20, 2005
I only marinated the chicken about 8 hours but put the rub under the chicken skin along with two of the garlic cloves, sliced. My chicken was 4 3/4 lbs. and took about 10 minutes longer to cook. Very moist. I will probably increase the amount of rub mixture next time.
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2 users found this review helpful

Split Pea Soup Atu

Reviewed: Nov. 20, 2004
Really good. I deleted the whole milk to save calories. There was enough liquid without it. I added a slice of ham which made it really meaty though the meat from the ham hocks tasted better. Freezes well.
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2 users found this review helpful

Rhubarb Bread I

Reviewed: May 16, 2004
Very good, very moist. The suggestions from other reviewers were very helpful. I used 1/4 c. oil, the rest applesauce, 2 c. rhubarb, 1/2 t. cinnamon in the batter, and added a little oats and flour to the topping. The loaf was done in 45 minutes. This one is a keeper.
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2 users found this review helpful

Apple Carrot Muffins

Reviewed: Sep. 19, 2003
I made 42 mini muffins that baked for 13 minutes with this recipe. Following some of the earlier suggestions, I used 1 tsp. baking powder and 1/2 tsp. baking soda in place of the 1 1/4 tsp. baking soda called for. I also added 3/4 tsp. vanilla and a handful of golden raisins (this was a good tip.). Turned out moist and flavorful.
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2 users found this review helpful

Cranberry Applesauce Muffins

Reviewed: Sep. 19, 2003
I made this recipe as mini muffins. It makes 32 mini muffins and needs to be baked for 13 minutes. I thought this recipe needed something. For the second batch that I baked, I added a somewhat generous amount of Baker's Sugar (very fine) to the muffin tops before I baked them which helped.
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2 users found this review helpful

Spinach Basil Pasta Salad

Reviewed: Jul. 15, 2012
Just added some sun dried and fresh tomatoes. Brought this to a picnic. Put the Parmesan in at home but saved the pine nuts and some extra basil to add just before serving as both are affected by being in moisture too long. This was a hit.
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1 user found this review helpful

Chimichurri Sauce

Reviewed: Feb. 20, 2005
I used a bit less oil than called for in the recipe. This was great. I served it with the Simple Whole Roasted Chicken and it was delicious. A keeper. Fast and easy.
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1 user found this review helpful

Spicy Pretzels

Reviewed: Jan. 1, 2005
Excellent. Based upon the previous reviews, I decreased the lemon pepper to 3/4 t., used chili powder instead of cayenne pepper, used garlic powder instead of garlic salt, added 1 t. onion powder and decreased the oil to 1/2 c. The best tip was bake the pretzels for 15 minutes at 250 degrees.
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1 user found this review helpful

Cheddar and Bacon Log

Reviewed: Jan. 1, 2005
Very good and easy to make. I read the earlier reviews and increased the Worcestershire, hot pepper sauce, bacon and green onions. I also halved the recipe to make just one log and it turned out fine.
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1 user found this review helpful

Banana Oat Muffins

Reviewed: Sep. 19, 2003
Sorry that I don't agree with most of the earlier reviews. I found these rather dry and not as flavorful as I had expected. I added the cinnamon and walnuts but it still needed more. The second half of the batch I added some more vanilla and sprinkled sugar on top of the muffins before baking which helped. Don't think that I'll make them again.
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1 user found this review helpful

Rice A Roni™ Salad

Reviewed: Jun. 27, 2014
I just made this for this evening. I used earlier reviewers' suggestions: chopped red pepper and yellow squash, artichoke hearts, curry, toasted almonds which all are good. But that's a lot of changes to have to make. My disappointment is that if you follow the Rice-A-Roni directions to brown the rice and vermicelli in butter and then follow the cooking instructions of an additional 20-25 minutes with the seasoning pack and water, it's mushy. One earlier reviewer had said to cook it for only 15 minutes. Wished I had done that, or less. I cooked it 17 minutes and it's still sort of mushy. Either don't brown so much or really cut back on the total cooking time.
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0 users found this review helpful

Low Carb Cauliflower Leek Soup

Reviewed: Sep. 3, 2006
Was okay. It needs something to add a bit more flavor. Will probably serve the rest with crumbled bacon on top.
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0 users found this review helpful

Glazed Meatloaf I

Reviewed: Jul. 20, 2006
Good warm or cold for sandwiches. I used only 2 slices of bread, sauteed the onions first and added 1/2 - 1 t. chopped garlic. After 40 min. of baking, I put the glaze on and baked for another 20 minutes. This one is a keeper.
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0 users found this review helpful

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