TRISHIAK Recipe Reviews (Pg. 1) - (1520219)

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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jan. 13, 2013
I have made this recipe several times and received rave reviews. I have made a few changes for our family since I made it the first time (following the recipe as written.) Watching sodium is a priority in our home, and since Italian dressing mix is high in sodium, I eliminate the salt in the recipe and use onion powder and a garlic clove instead of the salts. I also adjust the ingredients accordingly, to allow for a smaller piece of meat if I am not feeding a crowd. I use whichever lean cut of beef is at the best price. I brown the meat before putting it in the slow cooker as I like the flavor that imparts and since I'm reducing sodium, it gives me another layer of flavor in the recipe. Cheese is a nice addition.
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3 users found this review helpful

French Dip Sandwiches

Reviewed: Mar. 1, 2010
Excellent recipe. My store had eye of round on sale at a great price, so I used that. Cooked it 8 hours on low and then refrigerated all over night (separated au jus from beef). Sliced the beef and thickened the au jus a bit on the stove top and put the sliced meat and au jus back in the slow cooker for a few hours. I did skip the water part and used reduced-sodium beef broth for the liquid. Excellent flavor. My husband asked if I would make it often. He likes his beef still moo'ing, so that was quite a compliment for this recipe.
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Easy and Delicious Chicken and Rice Casserole

Reviewed: Sep. 2, 2008
It's always hard to rate a recipe that you don't make per the directions, however, based on flavor and family acceptance, I feel comfortable giving this recipe 4 stars. I'm sure made per the instructions, it would be fine. HOWEVER, like several other reviewers, I tinkered with the ingredients and preparation, but not the baking time. I increased the rice to 1-1/4 cups; used lower fat/lower sodium cream of chicken and cream of celery soup (Campbell's Healthy Request) and used the lowest sodium dry onion soup I could find. I cut the chicken into chunks and combined all of it together. I added a little Italian Seasoning blend, some chopped parsley and chopped red bell pepper for color. Poured into a 13x9-inch pan with that had been sprayed with no-stick spray and covered tightly with foil. Baked at 350F for about 90 minutes. I stirred halfway through (not sure this was necessary). Served to my son, daugther-in-law and their 1 year old and everyone ate well. Served with mixed vegetable and whole grain bread. There isn't a lot of color to the casserole, so a colorful side dish helps appearance on the plate. We are having the planned leftovers tonight with the leftover mixed vegetables stirred in.
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3 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Dec. 28, 2007
What a wonderful recipe this is! I even goofed when I measured the shortening - and they were perfect. I can't wait to make them again using the correct proportions. These are definitely not the hard, nasty commercial gingersnaps that make many of us not like gingersnaps. These are soft and chewy and oh-so-delicious! Thank you for sharing.
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1 user found this review helpful

Pineapple Angel Food Cake I

Reviewed: Apr. 24, 2007
Agreed that this is a good and easy recipe. My Mom made it and it came out about 1/2-inch thick. I made it and used my mixer to blend the cake mix and pineapple following the instructions on the cake mix box (blend for 30 seconds, mix on medium speed for 1 minute). The recipe recently appeared in the St. Louis Post-Dispatch and included 1 teaspoon of vanilla which I did add. The cake rose fully to the top of a 13x9x2-inch pan. I served it with Lite Cool Whip over the top, although the Post recipe suggested cream cheese frosting and toasted coconut. That seemed like overkill for this nice spring-like dessert.
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8 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Jul. 23, 2006
These are the best. I read in a recent cooking publication to slide a skewer through the onion rings and hang them across a bowl to drip. It works perfectly. I lay a wire cooling rack across a baking dish and hold the cooked onion rings in a 225F oven, while frying the remaining rings. This keeps them crispy. I do not use any of the salt this recipe calls for.
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208 users found this review helpful

Cinnamon Gelatin Salad

Reviewed: Jan. 24, 2005
I worked in a hospital for many years and this was a standard on our hospital menu. Staff liked it as well as the patients. We used cinnamon instead of red hots, but the rest of the recipe is very similar.
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10 users found this review helpful

Italian Sausage Tortellini Soup

Reviewed: Jan. 4, 2005
Very good recipe. I had drop-in company while I was making this, so doctored up it up a bit to increase the quantity and it was great. Leftovers reheated well.
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Apple-Raisin French Toast Casserole

Reviewed: Jan. 4, 2005
I made this a part of a larger Christmas morning breakfast and it was a big hit. I followed several reviewers suggestion and cut the brown sugar to 3/4 cup and also used Pepperidge Farm's French Toast bread, as I already had a loaf in the freezer. Followed remainder of the recipe as printed. It will become a regular in my repetoire of brunch recipes. Leftovers froze and reheated well.
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Quick Fruitcake

Reviewed: Nov. 28, 2004
If you prefer a fruitcake that is more cake and less fruit, this is the perfect cake. It's moist and can be made ahead if desired. I use 5 mini breadpans for mine and it bakes in about 45 minutes. If you lay a piece of parchment in the bottom of the pan and spray with non-stick spray, cleaning up the pan is a breeze. Addendum to my review (12/28/07) The last few years, instead of using the candied fruits, I have used mixed dried fruits - apricots, dried cranberries, pineapple, apple, etc. and some candied cherries for color. It isn't a lot less calories, but it is at least a little healthier and we like it a lot that way. Just use scissors to snip the fruit into small pieces; dip the scissors in flour in periodically to keep the fruit from sticking.
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39 users found this review helpful

Pineapple Pie I

Reviewed: Sep. 7, 2004
Delicious just as written. Bakes up nicely. I sprinkled it with additional coconut at the minimum baking time and let it toast as the pie finished.
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4 users found this review helpful

Hot Water Pie Crust I

Reviewed: Aug. 27, 2003
I've been using this crust since I was a teenager (too many years ago to count at this point.) It's the most forgiving dough I've ever used and bakes up nice and flaky. So many crusts seem to mix well but not roll easily. This one rolls out perfectly. I use boiling water and roll it between sheets of waxed paper. I just tried making a quadruple batch of this crust using my KitchenAid mixer - figured it would either be great or a disaster. It was great. Very flaky and still easy to manange.
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81 users found this review helpful

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