Heather L Ten Eyck Recipe Reviews (Pg. 1) - Allrecipes.com (13727314)

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Heather L Ten Eyck

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Excellent NO GARLIC/NO ONION Spaghetti/Pasta Sauce for CROCK POT

Reviewed: Mar. 13, 2013
This was my best ever red sauce. I've tried making this so many times, adjustments here and there, and feel I finally may have come to the right combinations! Please let me know!!
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Photo by Heather L Ten Eyck

Fantastic Noodle Casserole

Reviewed: Mar. 11, 2013
Fantastic. And makes much more than 6 servings. I also ended up increasing the Ricotta to about 10-15 oz total and only used about 1/4-1/2 stick of butter bc I ommited step 10. I also ended up using one box of "Heartland Hidden Vegetable Rotini" (I think it was either a 12 or 14 oz box). I also used my homeade spaghetti sauce (see my recipies to find it).
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Easiest Pot Roast Ever

Reviewed: Oct. 26, 2012
Love it but made some adjustments based on other reviews. Placed 2 cut up celery stalks, 3 regular cut up (not baby) carrots, and 2 cut up parsnips in the bottom of the crock and covered with 1 c beef stock and 5 pats butter. Trimmed and placed 3 lb chuck roast on the veggies. I mixed one can cream chicken/mushroom flavor (a new single can combo Campbells offers now) with 1 c beef stock till smooth, then poured all over, concentrating on covering roast. I cooked 4.5 hours on 6 hr high setting, then added halved "yellow gold" (two-bite) boiling potatoes, pressing down into the soup/gravy to cover. I cooked an additional 60 minutes, at which time I took out the roast, put the crock on "warm", and set the meat aside on a cutting board to "rest" for 1/2 hour. The roast was perfect...potatoes perfect..."gravy" awesome. Carrots and parsnips perfect. Only complaint is the celery was mushy. I made the whole recipe a second time, trying to add the celery later in the cooking process (at the same time I added in the potatoes) to try to keep some *bite* to it. However, the celery was stringy and floppy (I'm calling this under-done). The stringy-ness made the celery undesirable and kind-of chewy. So, I don't know what to do. I love mushy celery in soup...but I would like a little more *bite* (without the strings) to my pot roast celery. Any advice? Please send me a message!!
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Slow Cooker Pork Chops

Reviewed: Oct. 26, 2012
This is a hard one to rate. I would've just given it 2.5 if I could but the site doesn't let you. First problem was, sauerkraut is sour. Period. Sauerkraut has been a staple in my life since I started eating solid food...lol...so I knew throwing plain sauerkraut in the crock would not go well. Called mom...told me to add a little less than 2 Tablespoons sugar and mix in a bit of caraway. It didn't look like enough liquid but my mom assured me the sauerkraut would eek out liquid as it cooked. Done. I read all the reviews and decided to follow the advise of adding in potatoes (I added a small--two bite--variety called "Honey Gold") and bacon. I put in my pork chops, sauerkraut mixed with potatoes, and layered bacon over the top. After cooking for close to the recommended time, I discarded the bacon (way overcooked to serve with the recipe), and tested doneness of everything. (My mom was right on the sauerkraut adding enough juice to the recipe.) The potatoes were perfect, as was the sauerkraut...SO yummy! When I tried pulling out a chunk of pork to test though...it just fell apart. I could hardly get any substantial pieces out and what I did was SO INCREDIBLY DRY,The pork tasted *ok* I guess...but it was a complete disaster bc it was over-cooked. We didn't want to waste it. However, we obviously didn't want to eat the pork, and it was almost impossible to scoop out spoonfuls without shreds of the pork with it. Next time this will be with a roast.
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Photo by Heather L Ten Eyck

Emergency Chicken

Reviewed: Oct. 25, 2012
This really was fantastic and so quick. Only adjustments I made were omitting the garlic (my family does not care for garlic) and using pre-cut chicken tenderloin strips (you can see from the pic they were about 2 inches wide x 3.5 inches long) which made the cooking time slightly longer (but only like a minute or so). My hubby and kids were begging for seconds and bc I doubled the recipe (we have a large family), they were so excited to have the leftovers the following night! The only criticism I would make is marinading it in the bbq/Worcestershire mix for an hour or so before cooking (which really isn't a criticism bc I haven't tried it and don't know if would REALLY make a difference). However, it would obviously extend the prep time...and not make it a "quick" dinner but might meld the flavors slightly better. I will try it next time (and there will be a next time) and update my review (or maybe someone else will try the marinade step and post the findings in the meantime). This aside, it still gets 5 stars for being fantastic. We served this with mashed potatoes (pre-made refrigerated kind) and steamed green beans. Thanks "Aaron" for a great and fast dinner!
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Asian Style Country Ribs

Reviewed: Oct. 18, 2012
After carefully reading all reviews, I tried this. As I was making the marinade, I could already tell things were wrong (taste tested as I added items). The marinade did not taste like lime or ginger so I ended up increasing it to 6 T lime juice and 5 T (minced "prepared" found in produce section) ginger. There was also not much vinegar flavor so I added 6 T rice vinegar (I really love a vinegar taste to shredded pork so I needed to taste it). I reduced the soy to 2/3 c to avoid it being too salty. And in the end I increased the brown sugar to 1/2 c due to the vinegar and lime being a bit sour. I left out the garlic, as our family doesn't care for it. So then I put in the meat and stuck it in the fridge to marinade. 4 hours into the marinading I realized I didn't plan dinner that night, so I decided I would go ahead and cook the ribs for dinner that night. After 1 more hour marinading, I stuck it on 6 hours on HIGH in my crock, marinade left in (bc I was sure they would dry out w/o it--very good decision BTW). After about 5.5 hours I checked them and they were done--almost dry but with the marinade they were great. Taste was FANTASTIC...only thing I would change is decreasing the sesame oil...not sure how much bc it was only SLIGHTLY overpowering...some said switching the olive and sesame but that's not the solution bc then you lose the sesame essence which is one of the biggest reasons it called ASIAN ribs...maybe just use a little over 1/8 c sesame? I will make this again!
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Tater Tot Casserole II

Reviewed: Aug. 15, 2012
My family LOVED this! I did make adjustments. My family doesn't like garlic so I left it out. I used ground chuck. Browned it first, then blotted out the grease on paper towels. I then mixed the meat with 1 can condensed cream of CHICKEN and 1 can condensed cream of CELERY soup in the bottom of my casserole dish (I didn't want to thin out my sauce so I didn't use milk). I added one can, drained, corn, spread around. I sprinkled on 1.5 cups shredded cheddar. Then I arranged a bag of EXTRA CRISPY tater tots on TOP of everything. Don't pour the soups over the tater tots unless you are going for shepherd's pie/soggy tots! Cooked for 40 minutes and then added 1 cup shredded cheddar on top of casserole over the tots. Cook for 20 more minutes. The only thing I would do differently next time is use one of the cans low sodium soup bc it was a bit salty. This casserole was WONDERFUL!!! Tried this again, but wanted less salty. Didn't have reduced sodium soups, so I used half can on CC. Didn't help enough. I will leave out altogether next time and MAYBE add a 1/4-1/2 can milk. I also wanted crispier cheese/tators so when I added the extra/topping cheese, I increased oven temp to 425. Added FF onions to a portion for kids durning last 5 minutes. The tots and cheese topping were crispy and AMAZING!! Disappointed at the saltiness still. Will work on that next time.
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6 Bean Salad

Reviewed: Aug. 3, 2012
Great for picnics in the summer!! Also great to take to family gatherings bc it makes a decent amount. Don't let the "ready" time deter you from making this...it is worth it!
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Toasted Breadcrumbs

Reviewed: Jul. 27, 2012
Great and easy...just had to go 45 minutes, not the 30 minutes listed. To *crumb* I put bread in a gallon bag and used the blunt end of a meat tenderizer mallet.
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Sheryl's Baked Potatoes

Reviewed: Aug. 7, 2009
I found this very tastey but very messy. I put my taters on a cookie sheet and when it came time to put the cheese on, it went everywhere...and smoked up my kitchen pretty well for those last 10 minutes. It was also hard to get the cheese really down in the slices. When I make this next time (which I WILL do), I will create a little tin foil pouch around each potato to capture its cheese. I also found that the larger potatoes I used were slightly underdone...I would go 10 minutes more before adding the cheese. My medium sized potatoes were perfect though.
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All Purpose Lime Marinade

Reviewed: Aug. 7, 2009
Pretty good. I was looking for a really "limey" marinade and this did ok. I used 3 fresh limes which made about the right amount per the recipe. However, I found it wasn't limey enough...next time I might use lime zest as well. You can leave out the green onions...there's enough onion and garlic in terriaki to cover that. And that amount of additional ginger seemed like overkill considering terriaki has ginger as well. I left most of the extra ginger out. As for amount of time in the actual marinade, 1 hour per side of CHICKEN breasts was perfect. However, for thinner cuts of BEEF/steak, I would cut that in half, as that amount of time started to pulverize the meat. If your steak is a thicker cut, you might get away with 45 or 60 minutes a side but no more than that! As for taste with the beef, it was perfect. So this recipe did ok for what it was supposed to be...however, I was looking for minimal garlic and onions and I should've remembered terraki is full of them. I think I might experiment with just plain lime juice (and a little zest) next time with the ginger?
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Rachel's Cream Cheese Fruit Salad

Reviewed: Aug. 10, 2008
I LOVED this...here are my variations. I was a little nervous about using all strawberry cream cheese due to the possibility of overpowering with an artificial taste (I'm not a big fan of the strawberry cream cheese)...so I used half regular cream cheese and half strawberry. I also substituted McCormick Pumpkin Pie Spice for the plain cinnamon (which is a mix of ground allspice, ginger, cinnamon, nutmeg, and cloves). Because I had decided to put the sauce separate (an add-on for individual tastes), I needed the sauce a bit more liquid for the squirt bottle...so I added about a cup of cool whip (which liquidized just a little and add a little volume to the sauce which eased my mind about running out at the party). Due to the many reviews which mentioned the overpowering sweetness, I cut the sugar in half. So once the sauce was done and all the fruit cut up (strawberries, pineapple, apple, blueberries, cantaloupe, watermelon, orange slices), I stored the pretzels (and toasted nuts/almonds) in separate containers. When I got to the party, I made a little "make-your-own" fruit salad station with fruit in a bowl, and then the additions in little bowls around the fruit. Oh...and I offered both Cool Whip (finally in a can!!) and Ready Whip for toppings. It was a hit with EVERYONE!!! I actually doubled the recipe which ended up making around 25 cups of fruit...and I went home with empty containers...ALL GONE!!! A+++
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Luau Beef Tenderloin Steaks

Reviewed: Aug. 2, 2008
marinade was lovely and very tasty...however, the soy overpowered the pineapple...next time I will cut the soy and double the pineapple.
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