tinagail Recipe Reviews (Pg. 1) - Allrecipes.com (13052939)

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Boilermaker Tailgate Chili

Reviewed: Nov. 14, 2008
I went with using 2 pieces fresh cooked bacon, crumbled. I also cut the beans in half (I hate beans...but love chili...and my boyfriend loves them both, so it was a compromise.) I also used a jalepino and yellow chili pepper rather then 2 green chili's, only because the store was out of greens. I completely omitted celery. After browning the meat I threw everything into a crockpot stirred and set for 6 hours. It tasted fantastic even better the next day. It seemed a little soupy, mostly because I didn't sub extra meat for the lack of beans...but by cutting the diced tomatos next time or adding more meat I should be good to go. This was the first time I've ever tried making chili, and though the recipe list for this one is endless...I found it worth it.
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Cream Cheese Pound Cake III

Reviewed: Nov. 18, 2008
I thought it turned out great. I followed the advice of adding 2 tsp of vanilla, and butter/cream cheese at room temp. It took a little over an hour and a half to cook, and turned out so pretty. The texture is amazing and the taste is wonderful. For a pretty finish I drizzled powdered sugar frosting over the top.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Dec. 3, 2008
This was AWESOME! I made it for a Thanksgiving recipe with some of the recommended tweaks. I used preminced garlic to save on time, and it worked great. I used a whole (15 oz) can of roasted garlic alfredo sauce. I also upped the mozz cheese to 2 cups and the parm to 1/2 cup and used the whole 8 oz thing of cream cheese, (1/3 fat). I used a bigger pan (13x9) and blended all the ingredents together with a mixer before placing in the pan. It took closer to 45 minutes to bake at 350. I would up the temp to 375 next time. My own special tweak... I sliced up a loaf of bagguette bread and mixed together margerine spread with about 1 tbs of minced garlic and 1/2 tbs itlian dressing. I spread the butter mix on the bread and topped it with some parmeson, and sprinkled oregano and basil on top. I toasted in the oven til browned and served with the dip.
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Fruit Dip

Reviewed: Dec. 12, 2008
The recipe as called for was a little disappointing. It tasted too much like cream cheese. I upped the marshmellow creme to 1 cup, the cool whip to 2 1/2 cups and the pineapple juice to 1/2 cup. I chilled it for required hour and it turned out great. It was so very tasty and went over very well with everyone. I paired it with apples, grapes, kiwi and pineapple.My verison I give five stars :). It makes a lot though, so next time I will probably just cut down on the cream cheese. By the way I used the 1/3 less fat cream cheese for a little bit healthier option.
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Gingerbread Boys

Reviewed: Dec. 16, 2008
I made these per special request from my boyfriend. I've never done gingerbread cookies before and was a little nervous about it. These are the tweaks that I used...1. I used brown sugar in place of regular. 2. I omitted the orange zest, I wanted the cookies to taste like gingerbread cookies. 3. I used three TBS of molassas instead of the dark corn syrup. 4. I used only 2 cups of flour, that was more of an accident, but they still turned out ok despite that. 5. Instead of ground cloves I used allspice, it's just what I had in my cupboard. 6. I put most of it in the fridge over night before rolling out, I tried the wax paper thing but my dough was too sticky (probably from the missing cup of flour) I used a bunch of flour on the wax paper and while rolling it out and it helped a lot. I had to roll the cookies really thin to keep their shape in the over and decreased the cook time to 7 minutes because they were so thin. They are still more of a crunchy cookie, but taste great still. I'm not much of a gingerbread fan so I melted down white chocolate chips and decorated with that, which makes the taste fantanstic.
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Pineapple Upside-Down Cake VII

Reviewed: Dec. 28, 2008
I used other reviewer recommendations and subbed all the pineapple for water. I used a butter cake mix, it tasted great. It had almost to much moisture though from the butter and fruit. Next time the only change I think I'll make is use a cake mix that doesn't require quite so much liquid as the fruit and brown sugar add more then enough.
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Garlic Broccoli

Reviewed: Dec. 28, 2008
I was a little wary about this recipe however it turned out great. I steamed the broccoli and then shocked it in ice water to bring out the pretty green color. I also used honey dijon mustard, and it gave the broccoli a nice sweet hint. It really was fabulous and so easy. I will definately use it again.
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Jan. 11, 2009
The flavor was really good, but it had a weird texture. The butter seperated from the cream which curdled slightly. So instead of a creamy cheesy sauce it was kind of a greasy chunky sauce. I followed the recipe as originally submitted and will keep a hold of it but follow some of the other reviewers suggestions next time.
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Slow Cooker Creamy Potato Soup

Reviewed: Jan. 16, 2009
I tried to stay fairly true to the recipe for rating reasons. I did add carrots and celery when the potatoes are added, but otherwise everything stayed the same. The result lacked the flavor I desired. Easy enough to fix, I added some more dill and some garlic salt to the soup and gave it the extra taste I wanted. I added the bacon in the beggining as advised, but I also cooked up extra bacon to crumble over the top. It didn't turn out super creamy, but it still tasted good. For leftovers I grated some chedder over the top, this helped give it the perfect thickness. Overall a good recipe, I'll definately use it again, with some minor tweaks.
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Fettucine Carbonara

Reviewed: Jan. 27, 2009
Fabulous! The sauce turned out beautifully creamy. I did add some garlic and extra parmeson (I LOVE CHEESE), and a little garlic salt at the end. The flavor was great, the texture was great. I made it as an entree, so I added a chix breast w/ lemon pepper for a complete meal.
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Ginger Beef Stir-Fry

Reviewed: Feb. 3, 2009
It was good. But not fantastic. I really anticipated on the sauce being way tastier. It had nice flavor but it was pretty mellow. I did it just like the recipe called for...next time I may marinate the meat to help absorb the flavor more. I work in a asian restaurant and our ginger beef reciepe is awesome...I think most of my disappointment came from expecting something that was similar. It was still good, and I'll try it again, with some tweaks.
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BBQ Chicken Calzones

Reviewed: Feb. 6, 2009
This was really really tasty. My boyfriend likes spicy so for his I used Dave's Devil Spit sauce and subbed jalepinos for the onions. He loved it! I used Sweet Baby Rays Honey BBQ for mine, it's my favorite BBQ sauce! They were quick to make too so their perfect for a weeknight meal.
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Snow Pea Medley

Reviewed: Feb. 9, 2009
I used regular frozen peas, because it was what I had. I omitted the water chestnuts because they wouldn't have been eaten anyways. I also added a little extra soy sauce for more flavor. But all in all the recipe was pretty good. I love snow peas so next time I do this I will definately do it with them instead.
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Country-Style Grilled Ribs

Reviewed: Feb. 9, 2009
I added the garlic to the outside of the ribs and put a 1/2 cup of water in the pan before cooking as well. The garlic was a nice addition, the water didn't have to be added though. I did the sauce as called for in the recipe and did not like the flavor, it was to much like a spicy ketchup. I added about 3/4 cup extra brown sugar which helped, but didn't totally make it to my taste. However the sauce I basted on the ribs and grilled turned into a great flavor on the meat after grilling. I couldn't eat the excess sauce though because it still had an odd taste to me. All in all a good meal. I will be using the technique again, however will use a different sauce next time.
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Banana Crumb Muffins

Reviewed: Feb. 9, 2009
The only additions I had for this muffin was to add the nutmeg, cinn and vanilla to the batter. Everything else I left the same. They are so yummy! I put the crumble topping on after they had been in the over for about 10 minutes and it worked out nicely. I did have to cook them a little longer then the recommended time. But it was worth the extra five minutes. Thanks for such a fabulous recipe!
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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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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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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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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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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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