MARTHINA_EARLINA Recipe Reviews (Pg. 1) - Allrecipes.com (1501465)

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MARTHINA_EARLINA

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Hawaiian Chicken Kabobs

Reviewed: Aug. 16, 2011
Fantastic. I added a teaspoon of fresh grated ginger plus a few shakes of cayenne and about a teaspoon of dried chili flakes because we like things spicy, although the basic flavor is still excellent. We used a non-stick griddle on the grill and are so glad we did! Otherwise, the sugars from the marinade and pineapple would have made a mess. Using the griddle, the kebabs carmelized perfectly (without flameups) and the chicken was moist and very flavorful, with only 2 hours of marinating.
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Slider-Style Mini Burgers

Reviewed: Jun. 20, 2011
My new, make-ahead favorite for parties and potlucks! It is so easy to scale up for bigger events. Instead of adding the seasoning packet, I puree an onion (so the kids don't see it) and add salt, onion powder, garlic powder, and pepper - then sautee with the ground beef. The recipe also works great with soy crumbles. The filling freezes well in a baggie - just thaw in the fridge (DON'T microwave or it will separate.
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Simple Whole Roasted Chicken

Reviewed: Feb. 8, 2011
May be the best chicken ever. At the end of the cooking time, the thighs were still underdone but I wasn't too surprised because we added onion quarters to the chicken cavity, which add to the cooking time. So, we flipped the bird over and roasted breast side-up for another 30 minutes. It came out perfect this time! I only let it rest for 12 minutes and had to carve b/c the kids were howling for food, but the chicken was still incredibly juicy and the meat had amazing flavor - reminiscent of Indian or Middle Eastern flavors. I think next time we'll bake in the oven and finish on the grill... yum.
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Krista's Sticky Honey Garlic Wings

Reviewed: Dec. 9, 2010
These were delicious! My kids called them "Asian BBQ chicken". I reduced the water to 2 cups and 1/4 cup, respectively. It still made a lot of sauce but it worked out fine. I poured the sauce over the (previously-baked) wings and let them braise uncovered in a nonstick pan for 20 minutes at 400 degrees, turning them once. The wings were deliciously sticky and the meat was like velvet. Next time, I'm going to add a few tablespoons of sambal to make them more like asian-style buffalo wings. I will definitely make this recipe again - the wings came out restaurant-quality.
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Adrienne's Cucumber Salad

Reviewed: Nov. 8, 2010
This brought back great childhood memories! I added a little too much black pepper the first time, which made it increasingly spicy. Lesson learned - no black pepper! My little pickle-loving son adores these (once I pull the onions out of his bowl).
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Green Bean and Potato Salad

Reviewed: Nov. 8, 2010
I've made this recipe many, many times and haven't changed the recipe at all. It is one of our favorites to bring to picnics, potlucks and dinner parties. It is also a geat way to use up the avalanche of green beans from our garden in the summer.
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Spaghetti Carbonara II

Reviewed: Nov. 7, 2010
I followed the recipe almost exactly - the proportions seemed like it made a huge amount, so I cut it in half. The result was the perfect amount for a light meal for me and my husband with no leftovers. I didn't have bacon but I did have bacon fat - and I discovered that if you have the fat from fantastic bacon, you don't miss the meat! And I mixed the grated parmesan in with the beaten egg. The result was an absolutely luxurious, rich and incredibly simple meal. Whoever is adding cream and nutmeg to this recipe is so off track - if you want heavy alfredo sauce do that. If you want pasta that tastes like you're at a little table in a tiny Roman bistro, do this recipe and don't mess with it. My only quibble is next time I'll do it the *really* right way with some good pancetta and not bacon. Bacon is good here, but pancetta would be great. This, with some roasted vegetables tossed in olive oil on the side and a bottle of good wine will do any marriage a world of good!
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Seafood Salad III

Reviewed: Oct. 9, 2010
Very tasty! I added 1 cup of thawed 60/70 size shrimp, cut in half to balance out the amount of dressing. Otherwise, I made the recipe exactly as described. I bought the seafood on sale (2 for 1) and this ended up being far less expensive than what I would have bought at the deli counter.
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5 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Oct. 2, 2010
I have to say, I've never made the peach filling from this recipe but I love the cobbler topping!. I use it as the topping for green tomato cobbler and it is consistently good. I use an apple pie filling recipe and substitute in peeled, sliced green tomatoes (plus a little extra lemon juice and zest). Once that is ready, I use this recipe to finish the cobbler. It's a great way to use up unripe tomatoes early in the season, or after the first frost!
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Zucchini Patties

Reviewed: Aug. 24, 2010
Easy and delicious. I salted the shredded zucchini and let it sit in a colander for 10 minutes to soften and drain, then squeezed out extra water. Added 1/4 cup of flour and 1/4 cup of bread crumbs. Go light on the garlic and the onions, otherwise they will overpower the lightness of the other flavors. We topped the patties with homemade bruschetta and they were fantastic. These would be a great addition for brunch, instead of hashbrowns or home fries. If these freeze and reheat well (I have a few test patties in the freezer) this recipe may be the answer to the glut of zucchini from our garden...
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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Aug. 10, 2010
I made it exactly as described in the recipe and it was fantastic. i used green beans from my garden that I had blanched and frozen. Aside from how crazy delicious this recipe is, it is the best recipe I've found to use up summer green beans when you're buried in them! It is healthy, filling and delicious without being heavy. We put it in pita bread with roasted chicken and topped with homemade raita sauce. You won't regret making this recipe!
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Cilantro-Lime Dressing

Reviewed: Jul. 13, 2010
I used this dressing with 1 head of shredded cabbage, a cucumber, and red & green bell peppers to make a delicious coleslaw that went really well as a light side dish for a big Mexican dinner. I made it the day before and that gave the dressing time to marinate the cabbage. Keeps very well in the refrigerator.
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Grandma's Doughnuts

Reviewed: Jun. 20, 2010
Why did I ever buy bakery doughnuts? These are amazing - and almost a dozen (including holes) for less than $1.50! I use a medium-sized saucepan so I can get more of a "deep-fry" effect without using as much oil. It takes a little longer but it saves on oil. Cinnamon sugar rocks!
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Extreme Chocolate Cake

Reviewed: Apr. 16, 2010
I wasn't crazy about the cake when I first took it out of the oven - it seemed borderline underdone and the crumb had a pasty feel in my mouth. I had to do a lot of tweaking with the frosting and add more sugar to manage the very sharp cocoa powder aftertaste. I went ahead and frosted the cake and put it in the fridge overnight. The next morning, it was like a different cake! The cocoa flavors had mellowed and the crumb firmed up very nicely. It went from zero to hero! Now that I know what to expect - and to use way less of the cocoa - I will defnitely make this cake again. It gets better with time and keeps like a dream.
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Creamy Hollandaise Sauce

Reviewed: Apr. 4, 2010
Why did I buy the Knorr hollandaise sauce mix for so long? This is fantastic and surprisingly easy. I used 3 tbsp. lemon juice and it was great on steamed asparagus, although a little too tangy for the poached eggs. I added about 1/2 tsp mustard powder and that helped tone down the lemon. Next time, I'll start with 1 tbsp lemon juice then gradually add to taste, depending on the recipe.
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Cinnamon Griddle Cakes

Reviewed: Feb. 28, 2010
So good! I doubled the cinnamon, added a tap of ground nutmeg and subbed honey for corn syrup. They do need to cook longer over low heat than regular pancakes. I also made them a little smaller (English muffin-sized) and the kids ate them as fast as I could cook them. The frosting was fine although it needed a lot more milk than stated. Next time, I'll try them with the cream cheese frosting recipe for Clone of a Cinnabon on this site. I froze the extra pancakes and we're going to try using them for homemade McGriddle sandwiches with sausage patties - the griddle cakes are definitely fluffy and firm enough. This recipe is about to go into heavy use at my house!
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Pan de Muertos (Mexican Bread of the Dead)

Reviewed: Dec. 26, 2009
I wanted to give this five stars, but I've made this a few times and tweaked the recipe to taste more authentic. Most importantly, I use a 50/50 combination of bread flour and all-purpose flour for a nice crust and tender crumb like pan dulce. Otherwise, the crumb is too cakey and dry. I also add 1/4 cup of juice to the dough and scale flour, sugar and yeast in proportion, along with an extra 1 tbsp each of zest and of anise extract (in addition to the seeds). I recently used tangerines in place of oranges for Christmas and the result was amazing - much sweeter and milder. I mix the dough and have it do the first rise in the bread machine, then I have it do the second rise on top of the preheated oven (it likes it really warm). I also found I need a much shorter baking time (only about 25-30 minutes) compared to the recipe. Overall, the recipe as written is very good, but not perfect.
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Smokin' Scovilles Turkey Chili

Reviewed: Oct. 25, 2009
Great rich, satisfying texture to the chili. I didn't have fresh chilis so I substituted 1/2 tsp of cayenne and 1/2 tsp of New Mexico chili powder. I prefer the flavor of fresh chilies, but I think it worked out fine. I don't like kidney beans, so I subbed in a large can of black beans (undrained). We really enjoyed the end result: it starts smooth and a little sweet, then the heat slowly builds. Fantastic with sour cream and a slice of cornbread crumbled on top. This made a LOT of chili and I was happy to have plenty to freeze afterwards. The trick to freezing? Measure out portions for 2 hearty servings into gallon freezer bags, lay flat on a paper plate and freeze until hard. The frozen chili is super-easy to keep organized and can defrost in a couple minutes in the microwave.
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Panzanella Salad

Reviewed: Sep. 9, 2009
Delicious. I didn't have fresh mozzarella handy, so I used queso fresco. I also used red, yellow and green tomatoes for extra color. Fantastic way to use stale bread and the mountain of tomatoes that from the garden this time of year. My french bread rolls were so hard, I had to saw at them with a bread knife, but I think that really helped the croutons stay crisp much longer than I expected (over 24 hours). Next time I'll add marinated artichokes and maybe capers. I wish I had remembered panzanella when I was pregnant and craving bruschetta at all hours - this is a much more convenient way to enjoy that flavor!
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Indonesian Pork Tenderloin

Reviewed: Aug. 4, 2009
Excellent AND easy - tender and juicy, with a slightly sweet, spicy and very savory flavor. I scaled the recipe for an 8+ lb whole tenderloin that I cut into 6 pieces that were more marinade-friendly. I used fresh grated ginger (doubled the amount stated for powdered) and chili garlic paste instead of flakes. I put the meat in the marinade the night before and covered the pan with plastic. I turned over the pieces in the morning, and grilled that evening. Once cooked, I let the loins rest 15 minutes and sliced them very thinly across the grain. I arranged the sliced loins on a large platter and poured the resting juices over the top. I garnished the meat with lime wedges, lots of cilantro sprigs and sliced fresh jalapeno. I included a jar of the chili garlic paste on the side. My guests couldn't stop eating it - especially once they got the idea to load up hot dog buns with the meat, tuck in a few sprigs of cilantro and jalapeno slices, then top with a spoonful of chili garlic paste (Sriracha chili sauce would work well, too) and a squeeze of lime. PERFECT backyard eats - and so much healthier than a boring burger!
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