Jackie Tao-Hinebaugh Recipe Reviews (Pg. 1) - Allrecipes.com (18265629)

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Jackie Tao-Hinebaugh

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Asian Pork Tenderloin

Reviewed: Apr. 17, 2015
If I can give it more stars, I would!! Absolutely fantastic!! the first time I made it I followed the recipe to the letter but cut back on the Chilli because I was afraid it would be too spicy for my toddler. big mistake. so this time i added the full amount and it was much better. I also didn't have time to marinade the second time around so I just dumped everything in the casserole dish and baked it... and it still turned out excellent. After the pork was done, I let it rest on the chopping board. In the mean time I took the leftover marinade and boiled it on the stove top in a saucepan. I thickened end it with cornstarch+water and served it on the side so my family can have it on their rice and veggies that accompanied this succulent meant. :)
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Creole Chicken II

Reviewed: Feb. 5, 2015
I've made this recipes numerous times and even my picky hubby likes it. We are not in love with it, but we like it enough to have it as part of our meal rotation. What's missing in this recipe is SALT. If you find it bland, rub salt on your chicken along with the brown sugar. When I did that the last time, it made the dish from good to great! I like to use garlic salt for another dimension in flavor. I've never made it with raisin though, but mainly because I'm not a raisin fan. Beh. Making this again tonight - can't wait!
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Photo by Jackie Tao-Hinebaugh

Connie's Zucchini "Crab" Cakes

Reviewed: Jan. 8, 2015
Not bad! Even hubby ate it without too much complaint and he's a meat and potato guy. :) I cut back on butter to 1 tap and added chopped red pepper and purple onions to beef it up. was able to make 6 patties, each 1/3 cup in size. 2 wwpp each if anyone care to know. :) next time, I'll add more spices.
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Juiciest Hamburgers Ever

Reviewed: Jun. 25, 2013
I served this for my daughter's first birthday. Her aunt, (my sister) was there and said "that burger is sooooo good!" It was very juicy and full of flavour; not at all like "meatloaf" like other reviewers have said. I did not do anything to stray from the recipe other than eyeballing the worcheshire meaasurement because I was too lazy to get a measuring spoon. Besides, we like worcheshire sauce.... so... I might have added more. I was concerned that one of the batches I made would fall apart because it seemed so "wet" when I made the patties. However, it held together fine. I did put the burgers into the fridge for 14 hours before grilling... (I made the patties in advance to save time the next day... it wasn't done intentially to enhance anything).
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Grill Dough

Reviewed: May 5, 2013
Wonderful dough! It's pretty much a standard dough... The key to grilling is to have the grill not too hot. If you're using charcoal grill (which is what my family uses), spread the coal around on the bottom instead of bunched up in the middle. YES - take it off the grill when you are topping, unless you are super fast at putting your toppings. If you have two people doing the toppings, then you're ok - otherwise, take it off the grill and then put it back on. The dough needs to be a bit thicker so it won't fall apart when you put it on the grill. For oven, bake crust (poke holes in crust) at 400F in pizza pan or pizza stone for 8 minutes. Put toppings on and then bake again for another 20 minutes. OR - you can wait for the crust to cool, then put your toppings on, wrap it up with saran wrap and put it in the freezer for home made frozen pizza! When baking frozen pizza, bake at preheated oven of 400F for 25 minutes. :) I did let the yeast poof in the warm water and sugar for 15 minutes before adding all the other ingredients. For my taste buds, I also added 1 TBSP minced garlic and 1 TBSP Italian herb and 1 TBSP of basil and mixed it in with the dough. I let it rise for 1 hours (at least) before making the pizzas. It gives a wonderful aroma when baking. My kitchen smells like a pizzaria after making 4 frozen pizzas tonight. ;) Love the smell -- wish I can bottle it up and sell it to Yankee Candle or something.
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Grilled Lemon Herb Pork Chops

Reviewed: Apr. 13, 2013
Followed recipe exactly. Yum-oh! I only marinated it for 1 hour but I'm sure it'll be better if I let it marinate it longer. I haven't mastered the grilling technique yet but I've read that you don't want to over cook pork. If I were baking this, I would want to bake it at low temperature for a longer period of time. I took that principle to the grill and heated it lower than normal and let it stay on for 10 minutes per side. Came out very tasty! I do wish I could get the char-grilled mark though. I will have to experiment to see how I can do that without burning the porks.
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Juicy Roasted Chicken

Reviewed: Apr. 13, 2013
Recipe exactly as written: 5+ stars!! After doing it the first time, my husband asked: "How come we never did this before?" lol. Now, I've come up with my own and added onions with the celery (to stuff the chicken cavity after salt and pepper).... Occasionally, I rub curry powder along with salt and pepper for a different flavour. Everyone I've ever served this for always enjoyed it. Tip: Since we brine turkeys for the holiday, I thought, why not brine chicken too? Oh my! You must try this too! It makes takes the recipe from a 5+ star to a 10+ star!! :)
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Slow Cooker Beef Pot Roast

Reviewed: Apr. 13, 2013
1 word: Delicious! I haven't done it with a BEEF roast, but I sure have done it a lot with VENISON roast. My husband hates mushrooms so instead of sliced, I would chopped them up really small or avoid them altogether. The only other change I made was using baby carrots instead of regular carrots. I use more veggies whenever possible to encourage my husband to eat more of them. The sauce thickens nicely in the slow cooker so I didn't have to thicken it later. Made it a lot in the past year (at least once a month) and will be making it again tomorrow (venison neck roast). Can't wait!
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Royal Icing I

Reviewed: Dec. 21, 2012
I used this as a base and made some modifications. I had 3 egg whites left over from another recipe so I planned to use 3 cups of confectioner's sugar (1:1 ration for you math people). However, I found it a bit runny so I added another 0.5 cup to get to the consistency I wanted -- plus, I didn't want to wait forever for the icing to dry.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Dec. 20, 2012
I followed the recipe exactly, and added 1/2 cup of M&Ms and 1/2 cup of chocolate chips. Very chewy and yummy... I think it can be sweeter tho. Next time, I think I'll try adding more sugar.
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2-Step Skillet Chicken Broccoli Divan

Reviewed: Oct. 31, 2011
Pan fried the chicken with EVOO and some salt, pepper, garlic powder and onion powder. Then removed chicken from pan and added chicken broth to deglaze pan. I'm sure wine would be fine but I don't have any. Then tossed in broccolis and soup/milk mix. After it gets up to a simmer, reduce heat and add the chicken back in. Cover to cook broccoli and chicken more thoroughly. We ate this over penne then topped with cheddar cheese. Verdict? It was quick and easy to make but still rather bland. Will need to experiment with spices and herbs to get the right taste. Probably use less milk because that diluted the cream of chicken soup taste quite a bit.
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The Best Rolled Sugar Cookies

Reviewed: Mar. 17, 2011
Excellent cookies! I have made these many times in the past and always added extra flour because the dough seemed so sticky. However, this time around, I kept it exactly the way it was written. It was very messy to form into a dough for chilling (hence the 4 stars). However, after chilling overnight, the dough was very soft and malleable. I only used a handful of flours to roll out the cookies. Not too bad! The cookies are a little bland but I think that's what the icing is for. If the cookies are too flavourful and then you add icing, I think it would be too sweet. If you're going to eat the cookies by itself, then do add sugar, zests, extra vanilla, etc. as suggested by other reviewers.
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Simple BBQ Ribs

Reviewed: Dec. 12, 2010
My husband's exact quote: "It's a smashing success! I love it!" I used venison/deer ribs and boiled it in water with the garlic power and black pepper. I added about 2/3 cups of soy sauce and a splash of worcheshire sauce (enough to smell it when it boils). I boiled it for 1 hour, then simmer in low for 1 hour. Then I put BBQ sauce on the bottom of a Pyrex glass dish with 1 TBSP of brown sugar and wisked them together. Then I layed the BBQ on top and slathered it with more BBQ sauce and covered it with a foil. Then, because I have to be out of the house for a while, I set the oven at 225F and left it baking. I came back home after 2.5 hours, took the foil off for 20 minutes while I prepared a salad and some other side dishes. Delicious!!
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Italian Spaghetti Sauce with Meatballs

Reviewed: Aug. 21, 2010
Delicious!!! I've made this 3 times now, each time, it just gets better and better! The first time, I followed it to the T, but baked the meatballs instead of frying them. The last 2x, I used grounded venison instead. Venison tends to lack flavour so I added a lot of spices and herbs. Also, the last time I made this, I made venison burger patties and then pan-fried them. I enjoyed this recipe every time I made it. :) Definitely a winner and something that I will use again and again in the future!
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The Best Meatballs

Reviewed: Jul. 14, 2010
It's pretty good, but I don't know how much "salt and pepper to taste" meant. I guess I didn't put enough because the meatballs were a little bland. I halved the recipe and maybe I didn't have enough meat, because I didn't weight them... but the final product tasted like bread crumbs. Maybe I need to make some adjustments for next time. Easy to make though, hence the 4 stars. :)
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Sesame Udon Noodles

Reviewed: Feb. 8, 2010
Anything can go in your noodles/veggies mixture. What I came for was the dressing. I didn't have any fresh ginger on hand so I used ginger powder instead. It's alright. You dont' taste the ginger. I had done it one other time with fresh ginger and it tasted much better. There seemed to be a lot of sauce though. I spooned mine in my udon / veggy mixture... I think maybe I put 8 dinner spoons in (that's right.. I used a dinner spoon because my measuring spoon was in the sink)... And I have like 1/2 cup left! Overall, not bad. :)
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Brown Sugar Meatloaf

Reviewed: Oct. 31, 2007
Yum-oh! I sauted chopped onions and added it to the meat mixture; for the sauce, I added some BBQ sauce as well as the ketchup and brown sugar. Next time, I will try adding Worcheshire sauce.
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Banana Banana Bread

Reviewed: Oct. 19, 2007
Yumm-oh! Everyone loved this banana bread. The only thing is that the crust was too hard. Maybe I over baked it? I will try to cover it with foil next time to see if it will help. I placed the loaf pan on top of a tray and put some water in the tray. It helped the bread raise better when it was baking. I also added some orange juice because I didn't have enough bananas. It turned out fine with that little bit of citrus pizzazz.
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Apple Crisp III

Reviewed: Oct. 19, 2007
Delicious! I made it for a ladies' gathering over the summer and everyone loved it. I might make it for Thanksgiving - instead of apple pie.
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Quick and Easy Alfredo Sauce

Reviewed: Oct. 19, 2007
Texture was a little grainy for some reason but it tasted pretty good.
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2 users found this review helpful

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