TurtleLove Recipe Reviews (Pg. 1) - Allrecipes.com (13405335)

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Teriyaki Marinated Chicken

Reviewed: Aug. 25, 2009
I was rather disappointed in this recipe bc it did not 'penetrate' the meat as much as I would have liked. I followed it as listed...placing ingredients in a ziplock bag and placing in the fridge for 2 days. What flavor we could detect was great...but once you were past the outside of the meat there was zero flavor. I did use breast meat that had the skin removed and they were large. Would recommend thinner cuts or strips to allow for better penetration of the marinade.
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9 users found this review helpful

Black Forest Cake I

Reviewed: Oct. 2, 2010
This cake did not turn out for me and had a rubbery texture. I didn't bother to continue with the rest of the recipe after the cake. will not use this one again.
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7 users found this review helpful
Photo by TurtleLove

Dash's Donair

Reviewed: Feb. 14, 2010
OMG! I just finished making and eating this wonderful recipe! Having grown up in NS, and worked in Donair & Pizza shop I was excited to have this small taste of home. After reading some reviews, I can not stress enough that the recipe calls for evaporated milk NOT condensed milk which is correct. To make the sauce you need to whisk the milk, garlic powder and sugar until the sugar is incorporated. Then begin whisking quickly and add the vinegar all at once and only whisk 4-5 more times and stop! If you continue to stir the sauce will liquefy. Let the sauce mixture sit and the flavors meld while you prep the sandwich. On a hot skillet fry the meat to heat and run the pita under water and heat it as well. Note that the pita, and meat are served hot, but the sauce, tomatoes, and onions are cold. There was enough sauce to garnish at least 6-7 donairs and for us the meat only made 3...so I would recommend that you at least triple the meat portion of the recipe! Thanks for a taste of home!!!!
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6 users found this review helpful

Striker's Potatoes O'Brien

Reviewed: May 5, 2010
A great way to make ahead "big breakfast" and have it on hand when you need it. I too added seasonings as it was cooking.
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5 users found this review helpful

Rhubarb Strawberry Jam

Reviewed: Nov. 3, 2009
This is a great recipe! I only had 3 1/2 cups rhubarb so I added the remaining with blueberries and it was amazing! I decreased the sugar to 2/3 cup sugar and then added 2/3 cup Splenda. It was perfect! I used the sugar free Sparkling Wild Berry jello bc it is what I had on hand. This turned out to be a great compliment to the changes I made. Will be making another batch! Update: the first batch was incredible and I have just made #2 and did the fruit the same way (since a 1 pound bag of frozen rhubarb is about 3 1/2 cups, then added the remaining with blueberries.) Since I was using the Wild Strawberry Jello (with sugar) I used only 1/2 cup each of sugar and Splenda. I found it to be sweet enough and so I only added 2/3 of the package of Jello. It set up just fine. A wonderful recipe that you can alter very easily and still get amazing results that everyone loves!
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5 users found this review helpful

Banana Cream Pie V

Reviewed: Feb. 23, 2010
Made this as directed except substituted Splenda for the sugar and for personal preference added 2 small bananas. Everyone loved this and it will be made again! TFS
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4 users found this review helpful

Old-Fashioned Pink Lemonade

Reviewed: Jan. 29, 2010
Replaced the 2 cups of sugar with 1 1/2 cups Splenda and used bottled lemon...and thought this was the perfect balance of sweet-tart. This made up very quickly and will be a regular drink especially in the warmer months! Thanks for a super simple and yummy drink!
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4 users found this review helpful

Cranana Jam

Reviewed: Nov. 9, 2009
If I could give 3 1/2 stars I would. I tried this recipe thinking it would be perfect for gifts at Thanksgiving dinner. Unfortunately, the dominate taste is that of bananas!? After reading other people's reviews I decided to cut back on the sugar, and used 3 1/2 cups sugar and 1 cup Splenda....and also cut down on the bananas, which I mashed with a fork the first time and found them a bit too big, so I mashed them well for the second batch and they looked much better when jarred!...I used 1 1/2 cups of bananas instead of the recommended 2 cups. This helped the flavor of the cranberries shine through a little but still was not anything to write home about. The first batch made 8- 8oz jelly jars and the second (filled a smidgen fuller) made 7- 8 oz jelly jars. I did find that following some other cooks suggestions I let the second batch set up for approx 5 minutes and this did help in the even distribution of the jam. While I was waiting I did skim the frothy bubbles off the top which made a big difference in the appearance of the second batch!!! It was much brighter and more like the photo. I also flipped the jars about every 15 minutes after the 10 hot water bath and they all set up and the chunks were evenly distributed. I do not think I will make this recipe again but it was fun to try it a couple times. I intend to use it as a topping for whole grain pancakes and on oatmeal.
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3 users found this review helpful

Rhubarb Berry Jam

Reviewed: Nov. 2, 2009
I haven't made jam in years and was craving something a little "different" and this hit the spot!!! As other's have said- this is super easy to throw together in a pot. I did not have fresh rhubarb so I had to use store bought, frozen bags. A one pound bag was just a little less than 4 cups and I used 2 of them. Not sure if it was the added moisture from being frozen or if it was the scant measuring I did, but it was a little runnier than I had hoped. After reviewing what others have done I will try supplementing some other fruit like strawberries next time to make up to the 8 cups total. I did use only the 2 1/2 cups of sugar like others suggested and used regular jellos. Has a wonderful taste and will certainly be making this again!
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Aug. 21, 2009
I just tried these for the first time...and they are amazing! These are actually the very first cinnamon rolls I have ever made if you don't count the ones you buy in the fridge at the grocery store! lol Thanks for sharing these...
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3 users found this review helpful

Cinnamon Raisin Swirl Bread

Reviewed: Nov. 29, 2011
I had to rate 4 bc the dough was so sticky that I had to add another full cup of flour. The taste and texture was yummy and I love that it made 2 loaves!
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2 users found this review helpful

Classic Waffles

Reviewed: Mar. 30, 2011
We loved these!
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2 users found this review helpful

Weekday Pot Roast and Vegetables

Reviewed: Dec. 16, 2009
I just made this today and it was wonderful and had a nice flavor. Only changes I made were I only had one can of gravy so I added that along with 1/2c water. I also did not use the oil and brown the meat. I find this is an extra step that for us only adds calories and dishes. Great recipe to play around with....
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2 users found this review helpful

Apple 'n' Pepper Saute

Reviewed: Dec. 5, 2009
I followed this recipe using the olive oil and enjoyed it! It was a great side dish to our pepper and onion sausages. Thanks for sharing
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2 users found this review helpful
Photo by TurtleLove

Moo Goo Gai Pan

Reviewed: Dec. 3, 2009
I really enjoyed this dish...it was really quick and tasted yummy. Only changes made were I used olive oil instead of veretable and I didn't have oyster sauce or the can of mushrooms but I didn't notice them missing. I found that there wasn't quite enough sauce though. Thanks for a nice recipe
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2 users found this review helpful

Breakfast Pies

Reviewed: Nov. 14, 2009
I am giving this 5 stars. I followed the recipe except we used link sausages that we cut up, and we didn't have green peppers so I omitted those. Following others we used regular sized biscuits (ie not Grands) and the package had 10...so we cut a little part off each of them to make two extra to fill a total of 12 muffin cups. When everything was added/poured the ingredients were almost level with the top of the cavities and ours rose up with no spilling over. (we had a cookie sheet underneath just in case.) We left these sit for about 10 minutes and they popped right out of the pan and were easy for the kids to pick up with their hands to eat. They were all gone in a matter of minutes. Next time I will add more cheese and a few seasonings, like garlic powder, salt and pepper.
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Sour Cream Pork Chops

Reviewed: Nov. 11, 2009
Saw this as the featured recipe today and decided to give it a try. I followed the recipe as listed with the following exceptions, I used 2 cups of chicken broth instead of cubes, I added extra onions bc we LOVE them, and I placed a few medium sized potatoes in the microwave for 3 minutes and then placed them on top to cook with the meat so I didn't have to make another side dish. In tasting the gravy I found that after about 4 oz it seemed right to me so we did cut back on that as well. It is a very good "throw in the crock" and let it cook itself meal that we will try again. Next time I will season the meat a bit more bc we thought it was missing a little something.
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Chocolate Mint Cookies I

Reviewed: Aug. 28, 2009
I made these tonight for my boyfriend and his buddies and they turned out exactly like the photos...and tasted great! I did refrigerate the dough for about 10 minutes before I used a small cookie scoop to form them. They look like I put a lot of effort into them. Will use this again!
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2 users found this review helpful

Pineapple Bread Pudding

Reviewed: Aug. 24, 2009
I tried this today to use the hardened french loaf that I had forgot about on the counter...and it turned out fantastic! I did cut back on the sugar though but still found it to be plenty sweet. I did not have crushed pineapple so I used a can of chunk pineapple. It looked very nice but the chucks were so much hotter than the rest of the dish and took a while to cool off that I would recommend against this. Thanks for sharing this...I will make it again.
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Sweet Pepper Pasta Toss with Kale

Reviewed: Aug. 24, 2009
This recipe was just fair for us...because we found it kind of flat-like it was missing something. I followed it as listed but since many people recommended using more kale I did increase that. To help make it pop we had to drizzle it with a little bit of italian dressing and sprinkle a bit of parmesan on it...only then did we feel like ti was "good." With some tweeking I will make this again but as a side dish to something like chicken. Thanks for sharing.
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2 users found this review helpful

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