Pineygirl12 Recipe Reviews (Pg. 1) - Allrecipes.com (14923536)

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Coquito

Reviewed: Dec. 27, 2014
A Puerto Rican friend turned me on to coquitos, but this was the first time I made them myself. As usual, I followed the recipe exactly - something I always do as a baseline. I wouldn't change a thing! BUT - I should have gotten enough ingredients to make at least three more batches, because everyone loved them! I let the kids have a sip before I added the rum to the blender and they whined and moaned that they wanted more. So now they'll be getting their own batch on New Year's Eve. No more egg nog for us - coquitos are the way to go!
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Chef John's Caramel Chicken

Reviewed: Dec. 27, 2014
This definitely had that "wow" factor, and is now in our family cookbook! I'm not a big fan of chicken thighs, but I always make a recipe exactly the first time as a baseline. I couldn't believe how delicious they were - it's true that they hold moisture better than the breasts would. I may have poured too much of the liquid into the pan because it seemed to take forever to boil down and caramelize, but eventually it did. The end result was absolutely delicious and this will be in the rotation for sure! One note: Our daughter-in-law is Vietnamese and she has proven time and again that the quality of the fish sauce matters! We used Viet Huong "Three Crabs" brand from the Asian supermarket - it tends to be just a tad sweeter than other brands. You can use the supermarket fish sauce if you aren't close to an Asian market, but the taste will be slightly different.
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Baby BLT

Reviewed: Dec. 27, 2014
For our Christmas Eve appetizers, I slaved all day making all sorts of goodies. But it was the 24 Baby BLTs that disappeared in less than 15 minutes after the guests arrived! Everyone was "mmm-ing" with their mouths full! LOL The larger cherry tomatoes (about 1-1/2" in diameter) were the perfect size for coring, stuffing and eating. I took the advice of others and mixed 1/4 cup mayo with 1/4 cup softened cream cheese, and I think it made all the difference. As others also suggested, I LIGHTLY salted and drained the tomatoes for a few minutes before stuffing, and crumbed croutons on top. I didn't bother to slice the bottom because they held each other upright - and they never lasted long enough to roll around on the plate, anyway. This will be my "go to" appetizer recipe from now on -but I'll be sure to double or triple it!
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Italian Sausage Soup

Reviewed: Dec. 21, 2014
This is an extremely delicious and easy soup - one you can make on a weeknight! I always make a new recipe exactly as written the first time, as a baseline. I don't play with it until I've seen what the original is like. My only difference with this recipe is that I doubled the ingredients so I could freeze it (I read that it freezes well). I doubled everything, but thought it needed a third can (instead of two) of Italian recipe stewed tomatoes, and that made all the difference. Next time I'm going to try Rotel to see what happens. I also think this soup benefits greatly from a longer cooking time if you can do it, because the flavors got more depth after 45 minutes uncovered. Just don't add the spinach until the last five minutes, because that must "cook" in the already hot soup with the lid on. I will be making this recipe again and again for sure!!!
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Cajun Chicken Pasta

Reviewed: Nov. 11, 2014
I prefer intense, complex flavors and this has become one of my go-to recipes! I was completely surprised that the kids (pre-teens) love it as well. I make it exactly as the recipe states, although sometimes I let the chicken marinate in the Cajun seasoning for a few hours if I have time. I love the balance of flavors as well as their intensity - this is a great recipe for every night or for company!
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Pork Tenderloin Diane

Reviewed: Mar. 5, 2014
This is definitely a keeper! I usually laugh at people who review a recipe, then admit they changed everything. I changed VERY LITTLE and believe that this will make the recipe even easier -- and fast enough for a weeknight. First, I cut the tenderloin in half instead of into several slices, rubbed it with lots of lemon pepper and set it aside in the refrigerator for a couple of hours (probably not totally necessary). I browned the halves well in an ovenproof sauté pan, then put the pan in a 375 degree oven for about 45 minutes. I learned this cooking method a while ago, and it keeps the tenderloin nice and moist no matter which rubs or flavorings you use. It is a MUST to triple the sauce (lemon juice, Worcestershire and mustard)!!! I added 1 cup of chicken broth as others suggested, cooked it down, then swirled in 1TB of butter off heat at the end. That definitely cut the tartness and made a very complex, rich and delicious sauce - enough for the whole tenderloin! The sauce ingredients do look weird, but they work very, very well together. Even our finicky son loved it and wants it to go in the family cookbook, which it will! I had all I could do to resist seconds!!!! The mustard is the wild card, and if you triple it, it will become more prominent - something you may adjust up or down according to your preferences. I used about 2-1/2 teaspoons instead of going all the way to three.
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Hard Cider Pulled Pork

Reviewed: Dec. 7, 2013
I looked forward to this as an alternative to traditional BBQ pulled pork. I followed the recipe exactly as written, as I always do the first time to get a "baseline." I took it out of the oven and the flavors of the spice rub were good, but nothing to get excited about. I'm very sorry to give this the lowest rating, but it just wasn't worth the cost, time and effort.
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Basil-Garlic Grilled Pork Chops

Reviewed: Jun. 30, 2013
I resisted the basil with all my heart! I've made pork chops with the same ingredients except for cilantro for years. When I saw basil, I thought, "no way"! Then I discovered I had no cilantro, so I couldn't wuss out. I used dried basil (lots of it) for the marinade, ramped up the limed juice (four limes) and put fresh-snipped basil on top as a garnish. This is a fantastic combination of flavors! As much as I love the lime-cilantro combination I may favor the lime-basil even more. It's SO unusual and really really good!
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Spicy Garlic Lime Chicken

Reviewed: Feb. 17, 2013
OMG! What can I add to everything that has been said before? I couldn't wait to get on here to review this recipe! Fabulous combination of flavors and just enough spice to get you going. It tasted like a restaurant meal. I didn't change the ingredients at all -- simply doubled the spice rub because I wanted a more intense flavor. I made only the slightest change to the directions - using a foolproof technique I learned with pork chops. I put the spice rub on the chicken about three hours before cooking. Then 30 minutes before cooking I took the chicken out of the fridge and let it "rest." After browning, I removed the chicken, deglazed the pan with the lime juice, returned the breasts for a few minutes, then covered the pan, turned off the heat and let everything "rest" again for about 10 minutes. The two "resting periods" make pork chops (and chicken breasts) come out both well cooked and very moist and delicious. This is a keeper, and I can't wait to make it again!!!
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The Original Kielbasa and Sauerkraut

Reviewed: Dec. 27, 2012
Wow! All of my life I've made pork and sauerkraut or kielbasa and sauerkraut by dumping a bag or two of sauerkraut in the pot, some water, then the meat. I never added fresh cabbage or used the fatback (salt pork). This is the best recipe I've ever tried -- and our whole family loved it! I was afraid that there wouldn't be enough liquid after draining the kraut, but the cabbage and kraut made their own liquid. The result is flavors that are much more intense than with boiling in water alone. One other comment -- this is salty! I love it that way, but some people may prefer it a bit less salty. Perhaps rinsing one of the bags of sauerkraut may tone it down. This is a keeper in our family cookbook!
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Garlic Chicken Fried Chicken

Reviewed: Aug. 13, 2012
My husband is finicky about chicken, but he loved this recipe -- and so did the kids and I. I'm glad I read the recipe submitter's note about using 2 Tablespoons of garlic powder, because that is what made this so good! I also added about 1/2 teaspoon of ground rosemary, as another reviewer suggested. What an easy weeknight way to make intensely flavorful chicken! This is going in our family favorites cookbook for sure!
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