torianne31 Recipe Reviews (Pg. 1) - Allrecipes.com (13571453)

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torianne31

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Honey Mustard Grilled Chicken

Reviewed: Jun. 27, 2009
Great recipe!! I only had two pieces of chicken to grill (for my husband and me) but still made the entire batch of sauce. I used 1/3 to marinate the chicken in (I pierced the chicken so the marinade would sink in better), 1/3 to baste the chicken with as it grilled, and 1/3 as a sauce to drizzle over the chicken. It rocked! Yes, it tasted like mustard but not overpoweringly so. The only change I made to the ingredients was to use spicy brown mustard instead of the dijon just because that's what I had on hand. Will DEFINITELY be making again.
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4 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Nov. 24, 2011
I would give this 10 stars if I could. It was soooo good!! I used 1 1/2 envelops onion soup mix to rub the turkey breast all over (under the skin, in the cavity, etc), I also drizzled it will olive oil after putting it in the crockpot. I cooked it on high for an hour and then added 1/2 can chicken broth to the bottom of the crockpot because I wanted enough "Drippings" to be able to make gravy. I used a meat thermometer to tell me when the turkey was done. Mine was done after 6 hours total cooking time (1 hour on high and 5 hours on low). My turkey turned out very flavorful and juicy and my gravy was DIVINE!! Will definitely be making this again!!!
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4 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 24, 2011
I made this for Thanksgiving today and it was a big hit. I did make a few changes just to suit our preferences. 1) I halved the recipe to fit in our medium sized crockpot. 2) I added browned sausage and sauteed the veggies in the drippings 3) I omitted the seasoning since the pepperidge farm corn bread stuffing I used was already seasoned (I did add about 1 tsp black pepper and 1 tsp creole seasoning) 4) I used 1 1/2 cans of chicken broth. I started the crockpot out on high as directed for the first 45 minutes. It then cooked an additional 5 hours. I did notice the stuffing was looking a little soggy, so I took the lid off for the last 45 minutes of cook time and it was perfect. Will DEFINITELY be making this again.....
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1 user found this review helpful

Burrito Pie

Reviewed: Oct. 22, 2011
Everybody loved this. I halved the recipe and it fit perfectly into a round 2 qt glass casserole dish. I didn't have the small can of green chiles, so I just omitted them. I also didn't have the taco sauce, so I substituted medium salsa. Worked great. I followed another reviewer's suggestion to spread the beans on the tortilla and then layer "beany side down" as opposed to mixing the beans in. It worked very well. I also used more cheese than called for because we love cheese :) I did want to say, that per other reviewers, I used three tortillas per layer. It was a little too thick for my preference. Next time I will only use two tortillas per layer and it should be perfect. All in all a GREAT recipe that I will DEFINITELY make again :)
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2 users found this review helpful

Cheesy Ranch Potato Bake

Reviewed: Jul. 10, 2011
Made this dish instead of my old potato casserole standby for a dinner with the neighbors. Everyone loved it! I followed other reviewers' suggestion to cut the butter by 1/2. I also sauteed 1/2 an onion and a tsp of minced garlic in the butter, mixed in the spices (I used Montreal steak seasoning in lieu of the salt and pepper) and then poured it over the potatoes in the buttered dish. Came out perfectly. Thanks for an awesome recipe!
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8 users found this review helpful

Fruity Fun Skewers

Reviewed: Jun. 5, 2011
Loved this idea. Did a trial run with my immed family before trying this out at our annual 4th of July bash. Made it with Cantaloupe, black grapes and strawberries because that is what I had on hand. My kids (both boys, 17 and 12) loved them. Evnthough there was nothing special about the fruit (we have fresh fruit salad all the time) the novelty of the skewers made it fun for them. WILL definitely make this for the upcoming 4th of July bash to accompany the Fruit Dip II recipe from this site. THANKS FOR THE GREAT IDEA!
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6 users found this review helpful

Kielbasa and Cabbage

Reviewed: May 30, 2011
Everyone in my family loves this! Great recipe.
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1 user found this review helpful

Baked French Toast

Reviewed: May 30, 2011
ABSOLUTELY loved this recipe!! I had to adapt it for a gluten free diet and made the following changes : Lined the bottom of a greased 9x13 inch pan with Udi's whole grain GF bread. Mixed 4 eggs, 1/2 cup milk, 1 tsp cinnamon, 1 tsp vanilla, and 1/3 cup sugar. Pour over the bread. I let it sit for about 30 minutes then flipped the bread over. I used canned apples slices (I sliced them a little to make them thinner and to make them go farther), and placed them on the bread. I sprinkled with coarsely chopped pecans and brown sugar. I refrigerated over night. In the morning I put the glass pan in a COLD oven at 400 degrees. I baked for 40 minutes. It REALLY crisped up nicely! I warmed up some store bought caramel sausce and drizzled over each piece when serving. This was so amzingly good!!!
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5 users found this review helpful

Key Lime Pie VII

Reviewed: May 30, 2011
This was one of the easiest pies I've ever made. I used bottled RealLime juice and the zest of one small lime. I baked for 10 minutes in my oven (and yes, I saw the bubbles) then refrigerated for two hours before serving. The consistency was spot on. The pie is REALLY sweet and rich but hey.. it's DESSERT! We just cut smaller pieces and are delighted the pie will last longer ;)
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3 users found this review helpful

Triple-Cheese Macaroni

Reviewed: Apr. 30, 2011
I'm giving this dish 5 stars for flavor. The flavor was very good, right combination milk, eggs and cheese. The mustard gave it just the right amount of tang. With that said, my recipe still needs a little tweaking. I have Celiac Disease and therefore have to be gluten (wheat) free. I used Tinkyada elbow noodles in this dish. I made them according to the package directions (for al dente) and then assembled and baked the macaroni as directed. The noodles got pretty mushy. Next time I will only boil the noodles for 1/2 the recommended time. This should result in the PERFECT Southern Gluten Free macaroni and cheese. Oh, one last thing, be careful on the size dish you use, it said 3 qt and that's what I used, but I still had a little spillover in my oven. Could be that Tinkyada GF pasta cooks up a little fatter than regular pasta.
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3 users found this review helpful

Oven-Roasted Asparagus

Reviewed: Apr. 29, 2011
Loved this. Such an easy way to prepare asparagus! I followed the advice of another reviewer and lined my pan with tinfoil for easier cleanup. I also skipped the step of mixing everything in a separate bowl. I just sprayed the tinfoil-lined pan with cooking spray, spread out the asparagus on the pan, drizzled it with olive oil, sea salt (to taste... definitely did not use a whole teaspoon), cracked black pepper and parmesan cheese. I tossed it together until it was well-coated right on the pan, then spread them out into a single layer. I had really thin spears (my favorite!) and they were done in about 8 minutes at 425 in my oven. I skipped the garlic and lemon juice this time (just plain ol forgot) but will definitely use them next time!
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1 user found this review helpful

Kielbasa with Peppers and Potatoes

Reviewed: Apr. 29, 2011
Everyone loved this. I added cumin, black pepper and a vidalia onion just due to personal preference. Word to the wise though, my large frying pan was overcrowded and some of my sausage pieces got a little overdone.
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0 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Nov. 24, 2011
My son and I made this recipe together. It was very easy to make and DELICIOUS!! Definitely a keeper!
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2 users found this review helpful

Sausage and Cornbread Dressing

Reviewed: Apr. 28, 2011
Being from Georgia my family has eaten cornbread dressing during the holidays for as long as I can remember. I love this recipe because it is SOOOO easy to make it Gluten Free. I just make my own GF cornbread instead of using the packaged stuff. I also substitute dried cranberries for the chopped apple, but that is just a personal preference. I "eyeball" the butter, broth and seasonings just like my mom and grandma did. I also wanted to add that if you don't have all the separate spices listed (except the salt and pepper, obviously) you can use Poultry Seasoning. It already has the spices pre-combined. :)
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4 users found this review helpful

Watergate Salad

Reviewed: Sep. 4, 2010
Awesome recipe. I've made it four times in the past six months and the ONLY changes I have made is to drain the pineapple and add more cool whip and mini marshmallows (just 'cause that's the way we like it). I had to Double, then TRIPLE and then QUADRUPLE the recipe, because the first two times, not everybody got some. It was gone too fast!! Everybody loves it and I'm requested to make it all the time now. Oh yeah, it's INCREDIBLY easy to make!
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3 users found this review helpful

Quiche (Southern Egg Pie)

Reviewed: Feb. 21, 2010
This was great! I normally don't tweak recipes until I've tried the original first, but I wanted enough filling to do two pies for my family of five hearty eaters. Unfortunately I didn't have enough eggs to just double the recipe. Here were the changes I made: I prebaked 2 pie shells at 425 for 5 minutes. I added a package of frozen spinach that had been cooked and squeeze dried on the bottom of the pie shell and then put the sausage on top of that. I increased the eggs to 6. Increased the milk by 1/4 cup and added 1/2 cup shredded parmesan cheese. All the remaining ingredients / directions were the same. I had enough filling to do two pies. The baking time for me was definitely shorter. I baked the pies @ 425 for 10 minutes and then at 350 for 25 minutes and they were perfectly done. I will DEFININTELY make this again! My husband and three teen boys totally demolished both pies :)
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1 user found this review helpful

Zucchini Casserole II

Reviewed: Jun. 8, 2014
We absolutely loved this. I had to use gluten free stuffing but the rest of the ingredients were as listed. I did skip precookong the zucchini out of personal preference. I detest overcooked zucchini. By skipping the precooking step my zucchini came out nice and crisp/tender. I will definitely make this one again and again.
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0 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Nov. 29, 2009
I made this for dinner and it was wonderful. I was out of beer (don't know how THAT happened) so I used red wine instead. The meat was VERY tender and delicious! I will make it again using beer to get that more authentic Au Jus flavor. Definitely a keeper!
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1 user found this review helpful

Rainbow Pasta Salad I

Reviewed: Oct. 4, 2009
Great recipe! Only changes I made were to use frozen broccoli florets blanched in the pasta cooking water for about the last 60 seconds of cooking (I didn't have any fresh and I HATE chopping!). Also, instead of all mozzarella I did 1/2 mozzarella and 1/2 shredded parmesan just out of personal preference. Hubby couldn't get enough. A DEFINITE keeper!! Went very well with grilled brats and was a refreshing change from the same old potato salad!!
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10 users found this review helpful

Easy Spicy Roasted Potatoes

Reviewed: Oct. 4, 2009
I absolutely love this recipe. I serve it as a side dish to any grilled or baked dish my family of five may be having for dinner. They can't get enough. I do double (and sometimes triple) the recipe and dabble with the seasonings depending on what we're serving, but there are NEVER any leftovers!! A DEFINITE keeper.
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0 users found this review helpful

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