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

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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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447 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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67 users found this review helpful

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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35 users found this review helpful

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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18 users found this review helpful

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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15 users found this review helpful

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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13 users found this review helpful

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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8 users found this review helpful

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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7 users found this review helpful

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

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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5 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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

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

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

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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2 users found this review helpful

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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2 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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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