Trish Bakes Recipe Reviews (Pg. 4) - (18159524)

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Trish Bakes



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Aunt Bert's White Cake

Reviewed: Oct. 2, 2006
Love this recipe! Of course, I made modifications as I almost usually do. I cut the sugar back by half a cup and added a package of french vanilla pudding mix to the dry ingredients. This makes the cake incredibly moist. This may also help take away from the 'cornbread-like' texture that some people are experiencing with their cakes. I also add about 2 T. of canola oil which also adds to the moisture of the cake. I just use two whole eggs to simplify things and not waste any egg. The cake is more yellow then white, but I think the flavor is richer and better. To the wet ingredients I also add a tablespoon of fresh lemon zest. Gives the cake a great boost of flavor without being overly 'lemony.' I frost the cake, which I bake in 3 8" pans to make a triple layer sensation, with vanilla Rich's BetterCream, which you could also add a little lemon extract to as well. I then drizzle with melted chocoate and everyone gobbles it up!
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79 users found this review helpful

Marinade for Steak I

Reviewed: Sep. 30, 2006
Great marinade! Very simple...I usually have all these ingredients on hand. I follow the recipe with the exception of adding lots of extra garlic (love garlic!) It makes steak very juicy and tender and doesn't alter the flavor, only enhances it. You definitely won't need a steak sauce! Be sure to marinade at least 3-4 hours so the flavors really have time to mix and infuse the meat with lots of moisture.
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3 users found this review helpful

Baked Beef Stew

Reviewed: Sep. 25, 2006
Good base recipe, you can definitely make your own modifications. I add about half a cup of dry red wine. I also boil my water first and then add about four beef bullion cubes (instead of granules), get a broth going, and then stir in a few tablespoons of cold water whisked with a few tablespoons of cornstarch (instead of tapioca). This mixture gives me a nice gravy base to start off with. In the meantime I brown my beef (tossed with flour, garlic and onion powders, salt, and pepper) in a large saucepan (pot). Once it has browned I pour a little more red wine in the pot to loosen up the brown bits on the bottom (that's where the good flavor comes from), and then toss in my 'gravy' mixture and the canned tomatoes. I actually drain about half the liquid out because I add more water later. I then add all my vegetables...potatoes, celery, carrots, onions, peas...and then I add some addtional salt, garlic and onion powder, and some a few teaspoons of minced garlic (I looooove garlic) and just a pinch of sugar. I then add just enough water to cover the food, stir it up, bring to a slow boil, and then reduce heat to a nice simmer. I leave it on the stove for about an hour and then transfer to the oven for about another hour, or until the meat is tender. It's important to have enough liquid to cover your entire dish or it will come out dry and your meat will not be very tender.
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487 users found this review helpful

One Pot Tuna Casserole

Reviewed: Sep. 21, 2006
I would actually give it five stars after my personal modifications. This is a great base recipe on which can be improved to suit your own tastes. I used shells instead of egg noodles and only used about 1/3 of the box. I also sauteed some chopped celery, onion, mushroom slices, and minced garlic in a couple t. of butter. I then added one can of mushroom soup along with additional milk and a can of tuna. I used the kind in oil and didn't drain all of it out to give the dish some extra moisture. I then added the cooked and shells and peas to the sauce mixture, poured into a small casserole dish, and then topped with some crushed potato chips and baked for about 8 minutes at 375. Add some salt and pepper, serve with a salad or some garlic bread and you've got an easy, busy weeknight meal.
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5 users found this review helpful

Skillet Zucchini

Reviewed: Aug. 1, 2006
I'm not crazy about the bread crumbs, bacon, and parm. cheese in this recipe...but the concept of zuchinni, tomatoes, and onions is wonderful. I basically just simmer the zuchinni and onions in a can of diced tomates, or fresh work as well, and add whatever herbs I have on hand and depending on what my mood is.
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2 users found this review helpful

Aunt Fannie's Dinner

Reviewed: Jul. 13, 2006
I really want to give this recipe 4 stars because of it's simplicity and the fact that it is a good 'base,' but it's very bland for my own tastes. Especially if you're using tomato sauce from the can, spices need to be added or else it has that 'metalic' taste to it. I browned my beef with the recommended amount of onion and added some diced green pepper and minced garlic. I also left out the corn. Then I added more garlic powder, sea salt, pepper, an Italian seasoning bland (about a teaspoon), paprika, and a few pinches of sugar. Then I added the cooked pasta (used shells, and way more than the half cup), and added fresh diced tomatoes. I let that simmer for about five minutes then transferred the mixture to a baking dish and topped with large tomato slices and mozzarella cheese. I baked it at 350 for about 25 minutes. Turned out great this way.
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27 users found this review helpful

Cathy's Banana Bread

Reviewed: Jul. 10, 2006
Yummy! Good classic banana bread recipe. I made just a few changes to suit my own tastes. I used 2/3 c. brown sugar in place of white sugar and also used 1 c. whole wheat flour in place of white flour. I've made this bread both ways and it comes out equally good no matter which way I do it. I also poured my batter into in four mini loaf pans rather than large ones. I find that that they cook more evenly and faster this way as opposed to using larger pans. I also have an oven than runs a little high so it's easier for me to burn the outside of things and still not have the inside fully cooked. I also always wrap foil over the top of my bread after it's cooled for about 10 minutes and leave it like that overnight to retain moisture. Then I'll place the bread in a plastic freezer bag. It will stay very moist until the end. 10/18/06....I made this recipe again this morning and it works really well for making muffins, too. One recipe will make about two dozen muffins, and it cuts the cooking time down considerably. I always lower the temp. by about 25 degrees just to be safe. I was also able to top the muffins with different things like chocolate chips, walnuts, and granola as I took these to work and everyone there likes different things in their bread. Wrap each muffin in saran wrap to retain the most moisture. On, and I didn't have sour cream on hand this time but used Dannon's natural vanilla yogurt and still had wonderful results.
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9 users found this review helpful

Baby Back Ribs

Reviewed: Jun. 25, 2006
Giving 5 stars because of the cooking method. The pork fell right off the bones and was so moist! But not quite the flavor I was looking for. I eat the ribs from Applebee's on occasion, and I love their honey BBQ sauce. Attempted to make some with Gates BBQ sauce as the base (as I am from Kansas City!), but the sauce was too spicy for a sweet taste. Will keep looking for my perfect sauce, but overall great base recipe.
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2 users found this review helpful

Perfect Baked Potato

Reviewed: Jun. 20, 2006
Don't know why this works so well, but it does! Even tastes better than grilled 'baked' potatoes. By using smaller potatoes, if you're having a larger meal with other sides, you can greatly reduce the cooking time. I also found that if I start the potatoes early and then wrap them in foil when they come out of the oven as I'm preparing the rest of the meal, they will retain a ton of moisture and because super moist! If they cool off, just throw them back into the oven, wrapped in foil, for about the last ten minutes of cooking time to finish your meal.
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4 users found this review helpful

Meaty Spaghetti Sauce

Reviewed: Jun. 12, 2006
I have made spaghetti sauce so many different times using so many different twists and varieties, trying to create that perfect sauce, and not once did I ever thing to use beef bullion! This is definitely the 'missing link' to my sauce. I halved the recipe because I needed enough for two people and then about a day or two's leftovers. I did subsititue red wine for beef broth and stewed my own diced tomatoes because I didn't have any cans on hand. I also used garlic powder instead of fresh because I forgot to buy some. I cut the oregano, basil, and thyme in half and used 3 T. of garlic powder (love garlic!). I also added a few t. of sea salt and added some fresh sliced mushrooms, not jarred. This is my new sauce!
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1 user found this review helpful

Baked Salmon II

Reviewed: Jun. 1, 2006
My salmon actually came out just a tad bit drier than I would have hoped for, but I'm still giving this recipe five starts because it had a wonderful flavor and I think the dryness was 'cooker error.' I dropped the temp. on my oven to 350, as it runs a little high, and cooked for about half an hour which I feel was probably about 6 or 7 minutes too long. Fish was still very flakey and tender, just a litte dry. I actually forgot to use the basil and sub'd garlic powder for fresh minced (forgot to buy some) and it still had a great flavor. I also layeted red onion and greed pepper slices on top of my fish which added to the flavor. I served it over steamed rice and poured the 'sauce' from the fish over the rice as well. I think I sub'd about half the oil for melted butter because I enjoy a slight buttery taste with my fish. Great recipe!
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23 users found this review helpful

Ranch Dressing II

Reviewed: May 30, 2006
I'm giving this recipe four stars because I played with it a little to get the perfect taste for me, but after I 'tweaked' it a bit, it is definitely worth five stars. I substituted 1/4 C. of mayo for 1/4 C. of buttermilk. That thinned it out a little....still thick enough to be a veggie dip but thin enough that it could be tossed with a salad. I also didn't have any dill on hand, so I left it out but didn't miss it! I doubled my garlic and onion powders. Next time I will cut back just a tad on the onion, I like the flavor but it may be a little overpowering for others. I also doubled my salt (I used sea salt) and used white pepper instead of black. Next time I might even add more garlic and just a pinch more salt. This is a fantastic base recipe that can easily be altered to suit an individual taste simply by adjusting the amount of herbs you use rather than having to add in new ingredients all together. Definitely a healthier and tastier alternative to bottled dips and dressings. Just want to add another note...definitely allow this dressing to 'rest' overnight. Doing so allows all the flavors to fully incorporate into the sour cream/mayo base. Otherwise if you only allow an hour or two you are going to still taste each individual spice/herb as well as the sour cream!
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7 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: May 16, 2006
Great 'from scratch' recipe! Definitely tastes like a true southern comfort food. I wouldn't try to 'lighten' this up either, for those cooks concerned about fat content. This is one of those dishes you have on your 'cheat' night, lol. :-) I subsituted half the milk with cream and used lots of garlic. I also topped my casserole with crumbled potato chips instead of bread crumbs. I also left out the cheese as I am not a fan of it. I may try adding just a dab of cornstarch next time to thicken it up just a little more since leaving out the cheese obviously 'thins' out the dish a little. Overall, very tasty!
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0 users found this review helpful

Strawberry Pie II

Reviewed: May 14, 2006
Great, simple recipe. Have tried some of the other recipes that use strawberry flavored gelatin, but it's definitely worth the extra 'work' to mash fresh strawberries. It only took me about two minutes to mash the strawberries, the taste is definitely worth it. I only had about 2 T. of cornstarch left in my cabinet, so I stirred in a few T. of flour and the mixture thickened almost instantly. I actually had to add about half a cup of water to the mixture so I could get it lay evenly over the strawberries. I also used a pre-made graham cracker crust and the sweet combo tasted great!
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1 user found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: May 10, 2006
Yummy! :-) Added some black pepper, sea salt (just a lil), and some extra garlic. I also threw in some fresh sliced mushrooms and roma tomatoes. I did not add the tomatoes until just after I threw the sausage back in the pan. Also added a little olive oil in with the white wine. Made a very nice saucy dish, served this over penne pasta and with some crusty galic bread. A nice change from spaghetti!
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106 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Apr. 17, 2006
My chicken didn't turn out well the first time I attempted to use the recipe as posted. I used chicken drumsticks, not breasts, and it took forever the inside of the chicken to cook while the outside coating became rubbery. So having been raised a good portion of my childhood in Kentucky I remembered that mamy people boiled the chicken first (not all the way cooked) before coating and frying. This allows for way less cooking time in the skillet and the for the coating to be crispy, not chewy. Also, a good way to get rid of that blood that comes from the bone while frying (if not using the boil method)...soak the chicken in ice and water with salt for about half an hour before cooking.
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790 users found this review helpful

Easy Slow Cooker Chicken

Reviewed: Apr. 17, 2006
I'm giving this recipe five stars because I've played around with it to suit my own tastes. I do believe it would have been a bit bland without additional seasonings. I added fresh sliced mushrooms and celery as well as some garlic powder, onion powder, poultry seasoning, dash of pepper, and salt. I stirred all of this in it with the rice/soup mixture and then placed chicken drumsticks on top, seasoned with salt, pepper, and paprika. I cooked on high for about 3-4 hours and everything turned out wonderful! The rice was VERY creamy and the chicken fell right off the bone! You could almost turn this into a stew with more veggies added to it!
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23 users found this review helpful

Baked Mushroom Rice

Reviewed: Mar. 28, 2006
It turned out great but only giving it four stars because I made some changes. Cut down the amount of rice by half a cup, and then added half a cup of whole milk. Then seasoned with half a tsp. of salt, 1/8 tsp. black pepper, 2 tsp. garlic powder, 1 tsp. onion powder, and 1/4 tsp. oregano. Kept butter measurement the same. Also stirred halfway through baking to ensure rice would be equally 'moisturized.' Turned out very creamy and tasty!
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3 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Mar. 5, 2006
I absolutely love this cake and everyone who has ever eaten this dessert has always praised me for making it! Just a few changed I make...I add half a package of chocolate fudge Jello pudding mix to my dry ingredients. The pudding mix makes this cake soooo moist! (You can do this with homemade cookies, too!) I drop the cooking temp. by about 25 degrees (my oven runs a little high) and and do not cook as long as directed. Instead I pull out the cakes 5-6 min. early and then cover with foil. The heat being trapped will continue to cook the inside of the cake. If you leave the foil on for several hours the cake will be even more moist. For the frosting, I use 'Chocolate Fudge Buttercream Frosting' from this website. Garnish cake with chocolate shavings and mmmmmmm good!
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16 users found this review helpful

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