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

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MARTHINA_EARLINA

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Tres Leches (Milk Cake)

Reviewed: Apr. 19, 2003
This cake has become a holiday staple at my house: For Christmas, I substitute some Amaretto & Bailey's liqueurs with the milk and top with chocolate shavings. Easter has fresh berries added as a garnish. I made a chocolate version for my husband's birthday. I love this recipe!
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3 users found this review helpful

Basic Quiche by Shelly

Reviewed: Apr. 22, 2003
This is a great, basic, can't-mess-up-no-matter-what quiche recipe. I substituted evaporated skim milk for the half & half, with no problems. I also added carmelized onions, 1/2 C. of shredded smoked gouda cheese and 4 slices of crumbled bacon. Highly recommended!
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446 users found this review helpful

Texas Pork Ribs

Reviewed: Aug. 24, 2003
Great, versatile recipe! My husband used to work at a rib joint and is very choosy about his ribs - he said these were among the best - and to top it off, it was my first attempt at BBQ ribs! I've used this recipe several times now and I love being able to tweak the rub ingredients (less pepper, more cayenne, etc.), depending on who's going to be eating them. UPDATE: THis rub also makes for a *killer* pork roast and roasted chicken! I use this rub so often now, I make a monster batch of rub about once a month and keep it in a huge canister on my kitchen counter so a couple scoops are always handy.
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66 users found this review helpful

Ken's Spicy Curry Chicken

Reviewed: Sep. 5, 2003
This is going to become my official I'm-too-tired-to-cook meal. Very easy and versatile! I tossed in more veggies like tomatoes, sliced carrots and celery. Can easily be served as a vegetarian dish or substitute fish or seafood in lieu of chicken. I also made fresh springrolls from a recipe I found on allrecipies, and the dinner table looked and smelled like our favorite thai restaurant - but without the long wait.
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1 user found this review helpful

Beer Butt Chicken

Reviewed: Jul. 27, 2004
I thought this was a great recipe. I would have given it five stars, but I felt I couldn't because I made so many substitutions to the recipe - the biggest of which was to use the dry rub recipe on this website for the Texas Pork Ribs. I use it on everything - it's a little sweet, a little spicy and gives a great crust when you roast. I also tossed in about 1/4 a bottle of chipotle Tabasco into the beer can. I cooked two 4-lb. chickens and they came out glorious in less than 90 minutes on my grill. I also used a cheap tin roasting pan and it worked just fine. The chicken skin was amazing!
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Slow Cooker Stuffing

Reviewed: Dec. 30, 2004
This is a staple at holiday dinners now. It isn't much different than the stuffing I used to put in the bird, but I never thought to add egg as a binder or to toss it in the crock pot. It is lovely, because everyone is happy - there is crispy stuffing on the outside for those who like that and moister stuffing inside for the others. I also like to substitute and equal amount of the dried bread crumbs for a crumbled pan of Jiffy corn bread. I think it adds a little more flavor.
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Corn Casserole I

Reviewed: Mar. 10, 2005
I've made this recipe multiple times now, and it hasn't let me down. It's become a Thanksgiving standard at my house, and is FAB as a side dish for barbeque. I substitute pepperjack cheese for the cheddar to get a little more zing. If I know people who like things really hot will be eating it, I'll mince up a fresh serrano chili or two and put those in the mixture prior to baking. Be careful, because it can get really hot very easily!
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Oranged Cranberry Sauce

Reviewed: Nov. 21, 2006
Wonderful sauce and you'd never know it was so easy! I made it last year and everyone's demanding it make an appearance for this holiday season. My family loves to spread it on fresh gingerbread. Soooo good!
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Garlic Prime Rib

Reviewed: Dec. 29, 2006
I made a 6.5 lb ribeye roast, adjusted the temperature for the weight based on recommendations by previous reviewers and it turned out perfectly medium rare. I finished slices under the broiler for guests who wanted their slices less rare. I also prepared a horseradish sauce (1:4 ratio of ground horseradish mixed with mayo) and au jus (pan drippings, beef broth & seasonings) to accompany the roast. Now the only thing I'm sad about is that I never tried to cook this before! Don't forget to get nice rolls and provolone cheese to make french dip sandwiches for the next day... beyond delicious and super tender.
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Spicy Beef Curry Stew for the Slow Cooker

Reviewed: Feb. 28, 2007
I followed cheffernan's advice along with the recipe and the result was absolutely delicious. I did "cheat" and cook on the stovetop - it was ready in the same amount of time that boring- spaghetti would have taken! We love spicy food, so I used a can of diced tomatoes w/ green chilies, plus 2 fresh serrano chilis and a heap o' curry powder. I served it over couscous (w/ cooked collard greens on the side) and it had a very Moroccan/North African sort of vibe to it, which is what I was hoping for. I can't wait to make it again and try some variations!
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Hot Apple Cider

Reviewed: Jan. 1, 2008
I did cheat and combine two cider recipes I found on Allrecpes - I used this as the base, then tossed in 6 packets of mandarin orange tea and a boquet garni (made out of a coffee filter that I stapled closed) with 6 whole cloves, 1/2 tsp ground cinnamon and 1/4 tsp. ground allspice). I scaled the recipe to 1 gallon and poured it into my big crockpot a few hours before my holiday party. Once it was hot, I added a dollop of butter (about 2-3 tbsp). It sounds crazy, but a little butter adds a smooth richness and concentrates the flavors. Trust me. The hot cider was a massive hit! I had another gallon of cider and as people dipped out of the crockpot, I topped it off with fresh cider and a little more maple syrup. I kept a bottle of Captain Morgan's spiced rum next to the hot cider so people could make it a little more "merry" if they wished. My two gallons of cider was inhaled by 14 people in less than an hour and everyone was begging for the recipe. I made it again for Christmas Day brunch and kept it going through the day, with the same rave reviews (but a different group of drinkers). The maple syrup and butter are key to the great flavor. I also served Gingerbread Man shooters (equal parts Baileys, butterscotch schnapps, & cinnamon schnapps, w/ a splash of vodka) topped w/ whipped cream - a fun pairing of drinks for the holidays!
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34 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Jan. 1, 2008
Excellent - I make this almost every month. My husband is from Mexico and he adores this recipe. Definitely follow the other recommendations and use Tapatio, beef bouillon and 1/2 fresh serrano chiles for authentic taste and heat.
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3 users found this review helpful

Banana Banana Bread

Reviewed: Jun. 21, 2008
This turned out wonderfully - rich, moist and full of flavor. I had to almost double the cooking time, though, because I used an extra-large loaf pan. I kept checking for doneness with a toothpick. I pulled it out when it seemed on the verge of being ready, took it out of the pan and let it sit for 20 minutes on a plate. The carryover heat kept it "cooking" and when I sliced it, it was perfect: dark brown (not burned) crust and dense, moist center.
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Balsamic Roasted Pork Loin

Reviewed: Dec. 4, 2008
Great recipe! The perfect thing when you need something fantastic and you don't have 10,000 ingredients. I used a pork shoulder and also seasoned with McCormick spicy Montreal steak seasoning. Once the roast was done, I added about 1/3 cup of brown sugar to the pan drippings and let it cook down to thin ketchup consistency (it will thicken with cooling). WOW. It became THE most sweet/savory/spicy, homemade version of Pickapeppa/A1 sauce ever. My family loved the roast, but I think we loved that leftover sauce even more! I made simple sandwiches using leftovers on hoagie rolls with mayo and the "magic sauce" that were to die for...
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Gingerbread Boys

Reviewed: Dec. 9, 2008
I followed other suggestions and made a double batch: left out the orange zest, subbed in 2 tsp dark molasses for corn syrup, and baked for 8 minutes. As soon as the "puff" comes down, the cookies are ready to come out of the oven! My kids and I thought the mild flavor was very nice and the texture was fab: crisp edges and slightly chewy middle (best of both worlds!). I forgot that the dough needed to chill, so I placed the batch in a gallon-sized baggie, flattened it and tossed it in the freezer for 30 minutes - perfect! I cut the bag off, and rolled it out. I then rolled out the scraps between parchment paper and placed back in the freezer for a few minutes while the cookies baked. The dough would then be in great shape to roll out and cut. I also found that spraying the cookie cutters with cooking spray really helped with releasing the cookies. Will use the recipe again - maybe with an extra tsp. of molasses for more chewyness.
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Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 2, 2009
Absolutely delicious. I followed other suggestions here and dredged the chicken in flour & cornstarch before cooking. I used 1 tbsp. of Yucateca habanero hot sauce and the heat was just right. Next time I will add a little bit more brown sugar and add cashews. I would love to figure out how to make chicken wings with the sauce!
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Slippery Shrimp

Reviewed: Jun. 12, 2009
Light and delicious, with a little zip. Just as I remembered! The recipe brought me back to my college days in LA...
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3 users found this review helpful

Best Bread Machine Bread

Reviewed: Jul. 31, 2009
I followed some helpful suggestions: I increased the sugar to 3 tbs, reduced the yeast to 2 tsp. I used all-purpose flour and it still turned out wonderfully. I thought my first try with a new bread machine (and no instruction manual!) would be a disaster and instead, it was a great experience. Looking forward to making french toast tomorrow with the remainder of my loaf!
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Clone of a Cinnabon

Reviewed: Aug. 2, 2009
My first try at cinnamon rolls and they turned out fantastic. I baked 6 and froze the other 6 after they rose - and I'm glad I did, because they were HUGE and needed every bit of pan space for baking. My family loved them with only half of the frosting (I used nefuchatel), so I froze the rest for the next batch. Next time, I'll use a 50/50 mix with wheat & bread flour and roll out the "log" to get 18-24 from a batch. That should be the perfect portion size - and a more manageable 5-6 Weight Watchers points. UPDATE: Cooked the frozen batch straight from the freezer (no thawing), with no problems. I placed the 6 rolls in a glass pan in a cold oven. They baked at 350 degrees for about 40 minutes and came out just as nicely as the fresh-baked batch.
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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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