IAMTRINA Recipe Reviews (Pg. 1) - Allrecipes.com (1664137)

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Barbie's Tuna Salad

Reviewed: Dec. 6, 2014
As it is written, this recipe could turn out awful for you. It's a good thing I put in about half as much of the spices, otherwise the curry taste would have been overwhelming, and the parsley would have turned the tuna fish green. I will agree with the cook that it was unique tasting. My husband said he would have preferred dill pickles, and it had an odd flavor and smell (the curry mostly), although he ate it. I think he didn't want to waste it. My daughter (20 yrs. old) and I liked it okay as something different, but I don't think I will make again. We love our tuna salad with fresh chopped onion, chopped dill pickles, and salad dressing--simple and always good.
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Chana Masala (Chickpeas and Tomatoes)

Reviewed: Aug. 14, 2014
Delicious! I put in only 1/2 the cayenne pepper, and it was still plenty spicy, but just right for my family. To make it healthier and satisfy my nutrition major daughter, in the beginning I used 1 tablespoon olive oil and 2 tablespoons vegetable broth to sauté the onions. No need for the vegetable oil! I didn't have the coconut milk on hand, so I used 1 cup of coconut water and 1 cup of almond milk (I'm sure soy milk will also do). It was watery at first, so if you like it thicker like we do, either add only half the liquid at the end, or reduce it down like I did. I boiled it for a good additional 20 minutes and it was thicker, then I took out a cup of the mixture and blended it separately with my immersion blender. I put the blended mixture back in the pot and stirred it in. No need for extra salt (and my canned diced tomatoes didn't have added salt either). For my family, I would say this dish can be "Ready in 1 hour." Served it with naan and got compliments from everyone.
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Bad Daddy's Black Bean Burger

Reviewed: Jul. 9, 2014
Lindsay - I used a food processor and blended 3/4 of the black beans which seemed to work better and was much easier. Instead of the sour cream I used vegan mayo. I added an additional 1/4 tsp chili power and 1/4 garlic powder with a dash of cumin. Lastly, I only used 3/4 cup of the panko bread crumbs. Turned out great!
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Honey-Mustard Macaroni Salad

Reviewed: Mar. 26, 2013
My whole family loved this recipe! Succulent flavor! I used bowtie pasta because I didn't have any elbow pasta on hand. The salad was pretty with it, and because the pasta texture was softer, it worked well. I only put in 1/2 of the milk; do that too, and add more later if you need to, or else you might find the salad too watery. I made my own honey mustard by combining 1/3 mayo, 1/3 honey, and 1/3 brown mustard (like Grey Poupon)--just eyeball it in the 1/3 measuring cup if you are making the full 12 serving recipe. That means you will need to add more mayo because the recipe calls for it as well. My husband said I should have added more peas, but I told him there weren't any in it (we realized that he thought the green pepper was peas--haha). So I added some peas (frozen and thawed) to the leftovers and it was even better! I think salad shrimp would also be a nice addition, and then the salad (maybe with bread) could be a meal on it's own.
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6 users found this review helpful

Fluffy Pineapple Torte

Reviewed: Nov. 29, 2009
Every time I make this recipe, everyone loves it, even my husband who doesn't especially like pineapple dishes. I have kept this recipe for years from Gina's submission to Taste of Home magazine, and have made all the changes she has, as well as a couple others. After tweaking, I found the best crust is made with: 2 cups graham cracker crumbs, 5 1/3 T. butter or margarine, melted, and 2 T. + 2 t. sugar. Where it says, "chill until syrupy," I chill for 1 hour. Also, I only put the walnuts on the top, using just 1/4 cup. This gives a melt-in-your-mouth more pineapple/cream cheese flavor in the center. Try these changes and I think you will like them.
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5 users found this review helpful

Buttery Bubble Bread

Reviewed: Nov. 29, 2009
Fool proof recipe! This bread is always soft and delicious. I don't have to guess when it is done rising like I do with some other roll recipes. The presentation--a golden mound of rolls ready to be plucked--will be a conversation piece on your table.
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2 users found this review helpful

Sunday Gumbo

Reviewed: Aug. 27, 2008
My family loved it!! And my 11 year old promptly rewrote her birthday menu to say "Gumbo" as the main dish! That says a lot. I followed the recipe exactly except: put in only 1/4 teaspoon cayenne (red) pepper, my cans of chicken broth were only 14 oz., and my bag of frozen okra was 16 oz. (which was more than 2 cups when cut but that was okay), and my bag of frozen uncooked shrimp was 12 oz. (I put the shrimp in frozen). I also simmered the whole pot for about 3 hours after it was ready, but that was fine too. My husband wanted it more spicy, but my kids (11,14,16) said it was just right. He brought out the Frank's Hot Sauce and after trying some in her bowl, my 11 yr. old said to make sure I told you to add a few drops to yours :) I would say the recipe makes about 8 - 10 servings.
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Summer Squash Chicken Alfredo

Reviewed: Jan. 20, 2008
My 13 year old daughter made this recipe for us, and it was delicious. . .a great way to eat squash. She followed the recipe exactly and served it with a side of bread.
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1 user found this review helpful

Sarah's Applesauce

Reviewed: Nov. 12, 2007
Delicious! I doubled the recipe and brought it on a ladies' weekend trip; they raved about it. I made this recipe using 1/2 macintosh apples(sweet) and 1/2 granny smith apples(sour). I only put in 3/4 of the amount of sugar requested in the recipe (this was just the right amount). The cinnamon makes the applesauce look a little darker than in the photo, so put in a smaller amount or sprinkle on top like the photo shows. I used my apple-peeler-corer and I did not have to mash.
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15 users found this review helpful

Quesadillas II

Reviewed: Jul. 3, 2007
I make this recipe all the time, and I use whatever grated cheese I have on hand. Delicious, and a kid pleaser!
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Spinach and Strawberry Salad

Reviewed: May 3, 2007
I make this dressing all the time for any salad with greens and dried or fresh fruit. Keep some on hand in the refrigerator. The taste is wonderful. And if you do serve the spinach, your kids will eat it!
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1 user found this review helpful

Boilermaker Tailgate Chili

Reviewed: May 3, 2007
This was probably the best chili I have ever had! My family agreed. It's kind of traditional, and the combination of ingredients appeals to any man (i.e., sausage, beef chuck, beer) so my husband was happy to cook it. He used the stock pot first, then the crock pot.
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2 users found this review helpful

Puff Pastry Salmon

Reviewed: Apr. 10, 2007
My family loved this--even the three kids! Thaw the pastry for 45 min. to an hour at room temp. I used frozen spinach, a 9-oz. box, but I cooked it in the microwave and squeezed all the water out. Instead of salt and garlic powder, I used garlic salt. I also brushed a little egg-beaters on the top (not sure if that was needed, but it looked golden brown when done). I had to cook it about 15 min. extra to get the golden brown color, so allow enough time. I was concerned that the salmon would be overcooked, but it was still moist and flaky. This recipe makes more than what it says, at least enough for 8 - 10 people.
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63 users found this review helpful

Raisin Apple Muffins

Reviewed: Feb. 19, 2007
My whole family loved this recipe! The muffins are moist and flavorful. BTW, it makes 12 servings. . .not 125 :)
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14 users found this review helpful

Hearty Beef Stew

Reviewed: Feb. 17, 2006
Sorry to say this beef stew was okay, but not sensational. I look for recipes that are Easy (it was) and Extremely Tasty (it was average). If it passes the E.E.T. test, it's a keeper. It was not a melt-in-your-mouth crave-some-more kind of recipe. And I didn't think the smell was that great either. I made the recipe EXACTLY like the directions said. Where are you other members that feel the same but aren't bothering to rate this recipe???
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3 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Apr. 30, 2003
Excellent, excellent soup! Use chicken broth (mostly), leave out the salt (my ham had enough), and cook in the crock pot (that's the easiest way, since the beans do have to cook a while). I soaked the beans overnight, then put EVERYTHING in the crock pot and cooked from 9 - 5 on HIGH. Puree about 4 cups of mixture in blender around half way through and put back into pot (makes it creamier). Add more broth/water if it's too thick. Take out bay leaves and bone at the end, and cool for a little while if you want (will be really hot if you don't). Husband and kids 8 and 11 loved it. 6 yr old...well, she's still picky.
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464 users found this review helpful

Nana's Fruit Salad

Reviewed: Jan. 7, 2002
I made this recipe for a Christmas brunch, and it was delicious! I would make it again for sure, but I would probably put in fresh mandarin oranges, because they fell apart, and I would put in less juice from the fruit cocktail in the cream cheese mixture. The recipe wasn't specific, so I may have put in too much, thinking "this seems a little thick and more seems to be making it creamier." The salad was a little on the watery side (that could have resulted from the canned mandarin oranges too).
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18 users found this review helpful

 
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