torianne31 Recipe Reviews (Pg. 3) - Allrecipes.com (13571453)

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torianne31

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No Bake Peanut Butter Pie

Reviewed: May 16, 2013
This pie was AMAZING. I did have to alter the recipe slightly because I accidentally bought the 8 oz Cool Whip vs. the 16 oz. I followed another reviewer's suggestion of using 8 oz cool whip, 1 block cream cheese, 1 cup powdered sugar and 1 cup peanut butter. I also added the chopped up Reese's miniature peanut butter cups to the pie mixture before pouring it into the chocolate graham cracker pie shell. I used more chopped peanut butter cups on the top for garnish. Absolutely Fabulous!! Keep in mind it is VERY rich and a little goes a long way......
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Sweet and Spicy Sweet Potatoes

Reviewed: Mar. 31, 2013
Absolutely love this recipe. I've made it many, many times in the oven as directed and it always gets rave reviews. Well tonight we made the recipe on the grill! Turned out fabulous without having to heat up the kitchen. 2 large sweet potatoes made 5 individual packets. Here's what I did: 1) Tear off 5 sheets of tinfoil (approx 10 inches long). 2) Spray each piece of tinfoil with cooking spray. 3) Place cubed potatoes on foil. 4) Sprinkle with spices (I use all the listed ingredients with the exception of substituting red pepper flakes for the cayenne pepper and adding some Old Bay. 5) Sprinkle with brown sugar (about 1/2 tbs per package). 6)Drizzle with olive oil. 7) Make a seam down the center of the foil, pinching together tightly and rolling over. Roll the ends up and seal tightly. 8) Grill on low over direct heat for 45 minutes, turning them over every approx every 15 minutes. The potatoes are probably done at this point, but we left them on the grill with no heat on them while we cooked the meat and veggies, in this case marinated pork chops and corn on the cob (still in the husk). So the sweet potatoes spent another 15 minutes on the grill over just ambient heat. I absolutely LOVE this. I will still make this recipe in the oven during the winter, but will DEFINITELY use this method in the spring / summer when most of our weekend cooking is done on the gas grill :)
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Baked Pork Chops I

Reviewed: Mar. 31, 2013
Made this for dinner and my family LOVED it. I had to alter the recipe to make it gluten free (rice flour for the regular flour, GF breadcrumbs and GF Mushroom soup) and I used almond milk instead of regular milk. In place of the wine, I also GF beef bouillon, soy sauce and worcestershire sauce to give the gravy a little less "cream of whatever" dish . I fried the chops until well browned as directed in the recipe. The ONLY reason this is a three star recipe vs a five star is the directed cooking time. I baked the dish for 30 minutes covered, added the gravy and cooked for 30 minutes uncovered for an hour total baking time. An hour and a half in the oven for already partially cooked pork chops seems a bit excessive. All in all a great dish that my family has requested be put in the regular lineup!
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Banana Sour Cream Bread

Reviewed: Mar. 23, 2013
I made this banana bread this morning and it was awesome. I used this recipe as a base because I have to eat gluten free. The changes I made were 1) 2 cups GF Bisquick + 2 1/2 c rice flour in place of the regular flour (one box of GF Bisquick only holds 2 cups..Who knew?) 2) I only had 5 extremely ripe bananas, so I stirred in 2 single serving cups of cinnamon applesauce (about 1 cup). 3) The GF Bisquick already has the salt and baking powder in it but the rice flour did not so I added 1/2 the baking powder and salt called for in the recipe 4) One of the reviewers said to blend the flour into the wet ingredients by hand because doing it with a mixer makes it more cake like so OF COURSE I used the hand mixer to blend all the ingredients. Any little bit helps when cooking GF! 5) I skipped the cinnamon sugar dusting and just greased my pans really well. 6) I stirred in an ENTIRE bag of chocolate chips (remember, this makes four loaves!). 7) I only had one regular loaf pan and 3 smaller ones, so the regular loaf pan wasn't quite full, but the others were. I adjusted the temperature per another reviewer to 325 and set the timer for an hour. I had all four loaves in the oven at once. 2 of the smaller ones were done at about 50 minutes and the 1 semi full larger one and other smaller one took an additional 5 minutes. Hands down the BEST GF Banana Bread EVER. My family (who does NOT have to eat GF) devoured two loaves! I had planned on freezing three of them....lol.
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Chicken Florentine Casserole

Reviewed: Nov. 4, 2012
Made this for dinner tonight. I had three large chicken breasts that I needed to stretch for dinner for five (ages 13 - 42). This recipe fit the bill perfectly. I had to make a few changes based on what I had on hand and based on prior reviews. First, I cut up the chicken, seasoned it with Emeril's Pizza and Pasta seasoning and browned it in olive oil. While that was going, I melted butter in another saucepan and sauteed a roughly chopped onion until tender, added the mushrooms and sauteed them, then added the spinach last and heated just until wilted. I greased a 10 inch casserole pan and spread the spinach mixture in the bottom and topped with the seasoned chicken. For the sauce, I used the same pan that I browned the chicken in. I used cream of mushroom soup, almond milk (that's the only kind of milk I have on hand), feta cheese (didn't have any parmesan) and bottled lemon juice. I added more of the Emeril's seasoning and some fresh cracked black pepper. I whisked until smooth and heated through. I poured the sauce over the cooked chicken then topped with a pizza blend cheese (didn't have any plain mozzarella) and then topped with the precooked bacon bits. Baked at 350 for 30 minutes and it was SOOOOOOOOO good. I think I'm going to make it like this all the time. Thanks for posting such a versatile and forgiving recipe!!
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Pork Chops with Raspberry Sauce

Reviewed: Oct. 28, 2012
I made this for dinner last night. Everyone loved it. I had to make a few changes to the sauce based on what I had on hand. I used red wine, raspberry jam (seeded - it's all I had on hand), balsamic vinegar and completely omitted the OJ (didn't have any). The sauce got a lot thicker quicker than I anticipated, so I just added more jam and wine until I liked the consistency / flavor combination. I ended up using about 1/2 cup wine and jam and the 2 tbs vinegar. That sauce combination was enough to drizzle over (I like the presentation of sauce over the meat better than under - just a personal preference) for 6 pork chops. Will DEFINITELY be making this again. Oh, I also browned the chops for 5 minutes per side, then put into a covered dish on the warming burner on my stove as opposed to putting them in the oven. I had chili roasted sweet potatoes hanging out in there and it was ENTIRELY too hot for the chops :)
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Fudge Truffle Cheesecake

Reviewed: Aug. 23, 2012
I made the recipe as written with the exception of using a Betty Crocker Gluten Free Brownie mix for the crust due to Celiac disease. I used a 10 inch springform pan. I baked the cheesecake for 55 minutes at 300 degrees and then turned the oven off and left it in for about 10 minutes. Unfortunately, due to the bigger pan size, the cheesecake was overbaked. 45 minutes at 300 degrees and being promptly removed from the oven would have been perfect. The three star rating is not due to the cooking times. It's for the flavor of the cheesecake. For my family and me, the flavor was three stars at best - none of us were overly impressed. Will keep looking for the perfect recipe. Probably won't make this one again.
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Scalloped Corn and Broccoli

Reviewed: Aug. 10, 2012
I really enjoyed this recipe. It tastes a lot like the "corn Pudding" recipe that calls for one box of jiffy corn muffin mix. I have to eat Gluten Free now so I tried this recipe. I substituted 1 3/4 tbs Bobs Red Mill Rice flour in place of the regular flour. Everything turned out great. The recipe set up well and tasted good. Will definitely make again.
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Spinach Alfredo Pizza

Reviewed: Aug. 10, 2012
Everybody loved this recipe. I made a few modifications based on what I had on hand and on personal preference. I used fresh spinach and mushrooms. I sauteed them in a pan with olive oil. I skipped the artichokes and olives. Everything else was as written. This recipe is DEFINITELY a keeper. My boys have already asked me to make it again :)
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Yellow Squash Dressing

Reviewed: Jul. 22, 2012
Made slight changes to the recipe based on what I had on hand. I a little over 3 cups of squash (4 small squash), poultry seasoning vs sage and omitted the sugar and milk altogether. The taste was better than I expected. The reason for only three stars is due to an inconsistency with the cooking time. 30 minutes at 350 is DEFINITELY not enough time. After 30 minutes I still had a pan of yellow goo. I raised the temperature to 400 and baked it for an additional 20 minutes to get it done. Overall a good recipe.
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The Best Potato Salad

Reviewed: Jul. 12, 2012
Absolutely LOVED this. I did leave out the eggs (forgot all about them until it was too late) and celery seed (didn't have any) and it was still great. I was wary about putting in the chopped olives and pepperoncini (I'm from Georgia and we are VERY picky about our potato salad) as these ingredients seemed unusual but they were perfect. The recipe makes a pretty large bowl of tater salad and it was gone in two days, which is saying alot since two out of my family of five "don't like potato salad", I caught them both eating HUGE portions! Definitely a keeper and will make again and again!
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Western Skillet

Reviewed: May 20, 2012
This is a great basic recipe that's easy to make and easily adapted to personal preference. I did want to point out that the servings per recipe is OFF for this recipe. Any time I see a recipe that's only 4 servings, I always double it for my family of hearty eaters. I doubled this recipe and it FILLED an 8 quart stock pot!! It is DEFINITELY an 8 serving recipe. It makes PLENTY for a regular family of four to eat at one meal. Doubling it gave me enough for my family of four to eat (myself, husband, 18 year old son and 13 year old son), enough for my husband and me to take to lunch tomorrow AND I froze 4 HEARTY servings to eat at a later date so the leftovers wouldn't go bad!
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West Tennessee Corn Bread

Reviewed: May 20, 2012
This made good cornbread. I doubled the recipe to make in a 9 inch deep dish pie plate and it was the perfect amount. I will NOT double the salt next time as mine turned out to be a little saltier than is my preference. I also omitted the sugar because I don't like sweet cornbread. I loved the tang from the mayo and buttermilk. I did add 1/2 a stick of melted butter and about 1/4 cup extra milk. I also buttered the top of it IMMEDIATELY after taking it out of the oven so the butter could melt into the top (blame my deep south Georgia roots on that one!). It was still a little dry around the edges for "regular" cornbread but for GLUTEN FREE CORNBREAD it was AWESOME! Will definitely make this again as it is a recipe that the WHOLE family can enjoy.
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Holly's Chocolate Chip Cookie Dough Dip

Reviewed: May 20, 2012
This dip was really easy to throw together and had a nice flavor. We followed another reviewer's suggestion and served it with (gluten free) pretzels. The saltiness and crunchiness of the pretzels was a good contrast to the richness and creaminess of the dip. It should be said (and has been said before by other reviewers) that the consistency is NOT like that of chocolate chip cookie DOUGH and the flavor is rich and slightly cheescake-y. If you want chocolate chip cookie DOUGH (and not dip) then make a batch of chocolate chip cookie dough and substitute a flaxseed / water mixture for the eggs which would make it safe to eat raw. If you want a lovely dessert DIP to serve with crackers (or pretzels) at a party, then serve this.
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Taco Salad I

Reviewed: May 14, 2012
I've made taco salad before but decided to try this one because it seemed a little different with the addition of french dressing. I gave it three stars because I did make some changes. As written I would probably only give it one star. I only used 1/2 a bottle of French dressing. If I had use the whole bottle it would have been WAYYYY too much. The french dressing gives the recipe an odd sweetness. I used mild salsa because it's what I had on hand. It would have been MUCH better with medium or hot salsa. Let's see, I used black beans instead of chili beans, torn spinach and bibb lettuce instead of iceberg. I never use iceberg lettuce on ANYTHING because there are better choices out there with higher nutritional values! I layered the salad versus tossing it all together (crumbled tortilla chips, torn lettuce, meat/bean mixture, shredded cheese, salsa, chopped tomatoes, sour cream). I will stick with my original taco recipe as my family likes it better.
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Glazed Carrots and Snow Peas

Reviewed: May 6, 2012
Changed the recipe a little based on what I had on hand. Used 1/2 bag baby carrots. Skipped the onions and snowpeas (didn't have any). Doubled the ingredients for the sauce. Cooked the carrots 3 minutes in the microwave (with no water). I put the unmelted butter, cornstarch and brown sugar in a microwave safe bowl and heated it for 30 seconds. Poured it over the carrots, tossed to coat and microwaved the carrots for another minute. It was so quick and easy and everyone loved it. Will DEFINITELY make again!
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Bacon Cheese Frittata

Reviewed: Apr. 10, 2012
We really enjoyed this recipe. Used 6 extra large eggs and 1 cup milk. Subbed ham for the bacon and minced onion for the green onion since it's what I had on hand. Used extra cheese. Filled the 11x7 inch dish perfectly. My only complaint was that I had to cook it for 40 minutes to get it to set. The 11x7 was a perfect size for 4 hearty eaters to enjoy the dish for dinner along with biscuits and a fresh fruiit salad. Will definitely be making this again. UPDATE: Made this again as above but added sauteed mushrooms and chopped fresh tomato. The tomato made the bottom watery so DEFINITELY will NOT add those again!
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Broiled Tilapia Parmesan

Reviewed: Apr. 7, 2012
Very easy and quick meal. Husband and stepson liked it a lot. Only reason it's not a five star recipe is that my topping never really "browned" so it was kind of an "ugly" dish. Will definitely make it again as a quick week night meal.
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Grilled Potatoes and Onion

Reviewed: Mar. 25, 2012
This is a great basic recipe. We've been doing potatoes like this for years. I toss in other stuff depending on what I have on hand. Our favorite add in is a liberal sprinkling of goat cheese and sliced portabella mushrooms. Just remember that if you add cheese you need to turn the packets about 4 times to keep the cheese from burning to the bottom.
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House Fried Rice

Reviewed: Mar. 24, 2012
This was really tasty although I did modify somewhat based on what I had on hand and at the recommendation of other reviewers. I omitted the chicken, celery and green pepper because I didn't have any. I substituted olive oil for the sesame oil and Turkey bacon for the ham. I had medium frozen shrimp that I ran under cold water to defrost and coarsely chopped. I premade my rice earlier in the day as well. I also changed the cooking order, I chopped the turkey bacon and fried it for 3 - 4 minutes, then added 1 - 2 tbs olive oil, added the onions and carrots and sauteed until crisp / tender about 5 minutes, added the garlic, sauteed another 2 minutes, made a well in the middle of the pan and added 3 eggs, put the peas and shrimp around the perimeter of the pan to heat up while cooking the eggs. When the eggs were partially set (about 3 minutes) I stirred everything in together. I then added the soy sauce and a HEALTHY dose of Worcestershire sauce (since I was slightly low on Soy Sauce) and salt and pepper. When this was mixed well and heated through I stirred in the rice and heated for another couple of minutes. Turned out FABULOUS!!!
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