tinagail Recipe Reviews (Pg. 3) - Allrecipes.com (13052939)

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Satiny Chocolate Glaze

Reviewed: May 5, 2009
As many others, I don't have a double boiler, I took others suggestions and put all ingredients (less vanilla) in the microwarve at 30 second intervals, stirring each time til melted. I added the vanilla afterwards. I also sprayed the measuring spoon with pam, so the corn syrup would slide off. I ussed them on cupcakes, and instead of spreading on, I found that dipping the tops of the cupcakes in the frosting worked best...but you have to work fast before the frosting hardens. It is really rich and yummy!
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Roasted Garlic Lemon Broccoli

Reviewed: May 4, 2009
I did this recipe as is, no substitutions or additions and it turned out great! I was wary that there wasn't enough salt, but it ended up being the perfect amount! I tossed everything in a ziplock back to make sure it was coated evenly. A super simple super yummy recipe.
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Spareribs with Savory Sage Rub

Reviewed: Apr. 23, 2009
This was really yummy and super easy. I used country style ribs instead of spare ribs, which cut the cook time down signifigantly. I let the meat sit for about a 1/2 hour after spreading the rub mix on. I turned the grill on LOW and basted with sweet baby rays honey bbq sauce when there were about 10 minutes left to cook, my boyfriend likes spicy so I used some Famous Daves Devils Spit on his as well. The total cook time was about a 1/2 hour.
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Garlic Mashed Red Potatoes

Reviewed: Apr. 1, 2009
This was really good with a couple of tweaks. I used half-and-half instead of milk, and used just a splash extra for a smoother consistancy, I also put in a bit of garlic salt. Without it the potatoes were a little bland. Other then that I followed directions. It's a simple recipe and turned out nice with just those minor tweaks. I'll use again, as I have had a hard time finding a mashed potato recipe I like.
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Sirloin Steak with Garlic Butter

Reviewed: Mar. 28, 2009
I followed other reviewers suggestions, but all in all there weren't a lot of changes made. I rubbed the steaks with rosemary, thyme, salt and pepper, and let them sit for a bit. I also brushed the steaks with the butter mix while grilling, I followed the recipes directions for applying as well after they were done grilling. Honestly I didn't taste much flavor of anything on the steaks, they were just greasy from the butter, though they looked good. I wasn't impressed with the flavor and will stick to lemon pepper and garlic salt on my steaks after that bland meal.
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Oven Roasted Potatoes

Reviewed: Mar. 27, 2009
I really enjoyed these. I used red potatoes, and the only change I made to the recipe was to use 2 TBS of olive oil. The cook time was right on with the potatoes I used. Make sure to use a lined cookie sheet and coat it generously with non-stick spray. I put a little ranch over them this time, next time I'll sprinkle them with cheese the last few minutes its in the oven. Very yummy!
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Chicken Dijon

Reviewed: Mar. 26, 2009
I rate the recipe as is, 4 stars. However utilizing others comments I made it into a 5 star recipe. Here's what I did to make it extra good... 1.I pounded the chicken to 1/2" thick and seasoned it generously with lemon-pepper 2.I doubled the sauce, I had a little extra, but wouldn't have had enough if I hadn't doubled 3.I added 2 tsp of minced garlic and 2 tsp of minced shallots to the pan once chicken was done cooking, and sauteed til tender 4.I cut the chicken broth down to 3/4 c and added 1/4 of an oaky chardonay 5.I used honey dijon mustard 6.I added provalone to the chicken before putting the sauce over it. I cooked as directed, though my oven would not go that low. It's great to prepare this meal in advance and then pop it in the oven at a higher temp for the recommended time when your ready to eat. My boyfriend loved it, and it was something new to both of us that we both enjoyed.
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Korean BBQ Chicken Marinade

Reviewed: Mar. 11, 2009
This was YUMMY! I marinated the chicken for fondue night. I reserved a little of the sauce, which I thickened with some corn starch for dipping. It was fabulous. By far the best meat marinade I used that night. I cooked up the leftovers the next day in a skillet, and added the extra sauce at the end for a lovely glaze. They looked pretty, tasted and tasted oh so good! I didn't add all the recommended chili flakes, because I was worried it would be too spicy. Other then that I followed the recipe perfectly. I will be using this again and again and again for sure!
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Grilled Seasoned Shrimp

Reviewed: Mar. 11, 2009
It wasn't anything special. But, I did the recipe in reverse which may account for it. We were using the shrimp for fondue night, and I marinated them first and then cooked them in a Coq Au Vin style fondue. They still tasted good, but I've had better.
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Marinade for Steak I

Reviewed: Mar. 10, 2009
I thought it was pretty good. Nothing special though. I marinated the steak originally for fondue night, and then cooked up the leftovers the next day for a steak sandwich. The sandwich was better then the fondue, I give the marinade credit there, because I tossed the remaining marinade in the skillet while cooking the steak up. I added the steak sauce as others suggested, which made it taste more like steak sauce then anything. I would use it again though for a steak sandwich dinner, as that was really quite tasty.
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KELLOGG'S* RICE KRISPIES* Squares Original Recipe

Reviewed: Mar. 9, 2009
They taste just as a rice krispy treat should. Yummy! I've never added vanilla to them before, I don't know if it changed it much, but they still taste great. I used half regular rice krispies and half coco krispies. They were for fondue night, so they got a nice chocolate bath before being eaten as well. A classic and a keeper when it comes to recipes.
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Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Mar. 5, 2009
This was a little spicy for my taste, but my boyfriend LOVED it. It did have a great flavor before I was overwhelmed by spice. The minor alterations I made were to coat the chicken in cornstarch before frying, triple the sauce (except for the salt, I only put in 1/2 the recommended salt) I also only doubled (rather then triple) the chicken stock, I added 1 cup of peas and al dente angel hair pasta as well. I wanted to make sure everything was nicely coated, the sauce ratio was perfect that way. I also used sesame oil to cook the chicken in, I could be fooling myself, but I think it gives it a more authentic flavor. It turned out great, next time I'll use less crushed red pepper. But other then that the recipe is a good one.
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Cookie Balls

Reviewed: Feb. 27, 2009
These are yummy! They are super rich, but after chilling over night, they taste even better. I used vanilla candy for coating and drizzled melted milk chocolate over the top. I dipped a few of them in the milk chocolate as well. I had some issues with dipping, but it just resulted in an uneven crust, nothing to effect the flavor, and they still look good after setting, so it worked out well in the end anyway. Thanks for the recipe!
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Tangy Sirloin Strips

Reviewed: Feb. 26, 2009
It was very good. The only difference I would make to it is to cook the bacon a little bit before wrapping the steak with it. It just didn't cook enough for my taste by the time the steak was ready. Thanks for sharing!
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6 users found this review helpful
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PHILLY Blackforest Stuffed Cupcakes

Reviewed: Feb. 24, 2009
These are so yummy! I found that putting 2 TBS of cake batter in initially is too much, I had some major overflow on the first batch. I cut back a little and ended up with perfect cupcakes. I didn't top with the coolwhip and cherries until they were ready to be eaten just to keep the whipped cream from getting that crusty stiffness. These are so tasty and a nice change from a regular old fashioned cupcake.
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Blackberry Puff Pastry Tarts

Reviewed: Feb. 24, 2009
I used frozen blueberries because it was what I had. I have been looking for a recipe like this for awhile so thank you! Everyone loved them! I also used regular puff pastry and rolled it out to 12'' then cut it into 6 rectangles and halfed those, I placed the two halves on top of each other and baked and they worked out great, they were easy to seperate and put back together, though probably not as pretty as the rectangle ones. I also didn't have turbinado sugar, I couldn't find it at my grocers. I sprinkled the tops with regular sugar and they turned out tasty anyway! This is a great recipe, and I'll most definately be using again with a variety of fruit.
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Chicken Cordon Bleu I

Reviewed: Feb. 19, 2009
This is a fantastic recipe. I did do the recommended sauce using cream of chicken, sour cream and lemon juice. I also threw in a little garlic, because it's good. The chicken was great though without it. I used thin sliced honey ham (so used extra ham in the recipe) as well as swiss cheese (extra because I love cheese). I did use the eggwash before breading the chicken just to make it stick a little better, I also threw in some parmeson cheese with the bread crumbs for a little extra something. The recipe cooked up fabulous, I did the recommended TBS of butter over each breast when placing in the oven. The cook time was a little more then posted, however it was only 10 or so minutes. I used cooking string rather then toothpicks to secure the chicken which made it stay nice a rolled and perfect! Great recipe with or without my slight modifications. Thanks!
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Lemon Broccoli Pasta

Reviewed: Feb. 19, 2009
It turned out so pretty I really had high hopes. I did everything as stated in the recipe. However I was sorely disappointed with the flavor. I really don't think it would have made a big difference to just boil the noodles in water for one, their wasn't any noticeable flavor added. The broccoli turned out way to mushy for my taste, in my opinon it should be added after the noodles have cooked for a bit. And I really did not enjoy the sour cream sauce at all. The only reason it gets three stars from me is because my boyfriend did enjoy it so that is the middle of the road rating. I seriously doubt I'll ever make this again though.
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Candy Bar Pie II

Reviewed: Feb. 12, 2009
I used peanut butter cups because they were on sale. It tastes great. It's a really rich pie, but most cheesecakes are. I love the peanut butter flavor. It was definately well recieved. Oh, I also used 1/3 fat cream cheese and it turned out just fine for a little bit healthier option...I wouldn't go completely fat free, I've found the texture turns out weird from other recipes when I've tried fat free.
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Herbed Beef in Salt Crust

Reviewed: Feb. 12, 2009
This turned out nicely, and was super easy to make. I used rock salt instead of kosher salt, because it is what I had. It works to the same effect, however it won't "paste" like the kosher salt might. I just piled it on and let the roast set for 20 minutes before breaking the crust off and it turned out just fine. Very yummy, the marinade makes a positive difference from just rubbing in the herbs as I have in the past, and makes it that much easier and less messy.
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