trishthedish725 Recipe Reviews (Pg. 6) - Allrecipes.com (18289354)

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trishthedish725

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Easy Roast Leg of Lamb

Reviewed: Apr. 11, 2009
Perfection! I have to comment on those who took the cook time so literally...the recipe comment says it requires "patience"...thus when it tells you what the internal temp. should be, then you simply must use a meat thermometer...experienced cooks know this. I use a meat thermometer for every kind or cut of meat I cook. I recommend a meat thermometer in every kitchen!
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12 users found this review helpful

Coffee Cream Cheese Spread

Reviewed: Mar. 22, 2009
spread this on a chocolate bread....very good.
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2 users found this review helpful

Fried Cabbage II

Reviewed: Mar. 19, 2009
Excellent. Very flavorful. Balsamic vinegar is a good substitute if you don't have cider vinegar. Served with the Guiness corned beef on this site and for dessert the Irish bananas. Great meal for St. Paddy's day!
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Irish Bananas

Reviewed: Mar. 19, 2009
We had this for dessert on St. Pat's day...it was so good, with a scoop of Dreyer's vanilla frozen yogurt blend. Used Bushmill's Irish whiskey, I'm not a whiskey fan, but the flavor was excellent.
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1 user found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 18, 2009
This was so good, I was pleasantly surprised. I wonder if those who described theirs as "tough" and "dry" remembered to COVER it before putting in the oven. I tightly covered mine with heavy duty aluminum foil. It was so tender. At first, I did as recipe said and put the corned beef on a rack in the pan...after awhile, I took out the rack and let the beef cook in the Guinness...let it cook a little longer than prescribed...it was fork tender. Added potatoes and carrots last 45-50 min. Served with "Fried Cabbage II" recipe from this site. Will only cook it this way from now on. Can't wait to make the leftovers into corned beef hash or tacos (yes, tacos, as served at our local irish pub! delicious with shredded cabbage, a bit o cheese on soft corn tortillas...)
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2 users found this review helpful

Ricotta Gnocchi

Reviewed: Mar. 14, 2009
I haven't made this particular gnocchi recipe (yet), but I recently took the plunge and made regular gnocchi....I was shocked at how good they turned out, and for my first time! I will make this and update. Don't be afraid to try making gnocchi!
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0 users found this review helpful

Lemon Delight

Reviewed: Feb. 3, 2009
I preferred making my own lemon filling, actually, I made lemon curd....mmmm..mmm, was it good! You could also buy pre made lemon curd for a faster recipe.
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Southwestern Pasta Salad

Reviewed: Feb. 3, 2009
This is always well received at picnics, potlucks, barbecues. One note, if I make this ahead of time, I don't add the chopped fresh tomato until right before serving, keeps the tomatos from getting mushy.
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Chili Sauce

Reviewed: Feb. 2, 2009
Always needed to run to store to get chili sauce for a recipe, and this is much cheaper and tastes great! I let it sit in fridge so flavors could blend....very good on my meatloaf! I did use just a tablespoon and a half of the sugar.
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18 users found this review helpful

Brie en Croute

Reviewed: Feb. 1, 2009
This is one of the most elegant, and easy appetizers there is. I have been making this for years. I took a tip from someone else and before baking, put it wrapped well in foil and freezer bag and froze it. Then when I baked it (a little longer) the cheese did not run out of the crust as it can do sometimes. There are many different variations on the fruit/nut mixture and the preserves/jam, I've done apricot preserves, raspberry jam, used walnuts instead of almonds, hazelnuts, the list is endless.
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83 users found this review helpful

Chicken Milano

Reviewed: Jan. 29, 2009
This is absolutely delicious. I only had oil packed dried tomatoes, but I just drained the oil and skipped the step of cooking them, since they were already moist. Have shared this with several others and they love it too. A real plate scraper.
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0 users found this review helpful

Chocolate Butter Cream Frosting

Reviewed: Jan. 29, 2009
Use pasturized eggs and you don't have to worry about the raw eggs, or even egg substitute.
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6 users found this review helpful

Black Bean and Artichoke Burritos

Reviewed: Jan. 20, 2009
I didn't drain all the liquid off the beans because I realized they couldn't boil w/o it, so I left some liquid and they became the right consistency quickly. Sauteeing the artichoke hearts until browned and slightly crispy was what made this over the top for me...absolutely delicious. I also used some good salsa in place of the tomatoes...yum yum. Will make these often. Thanks!
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2 users found this review helpful

Pizza Casserole

Reviewed: Jan. 9, 2009
Excellent, excellent, excellent!I topped the casserole with a nice layer of shredded mozzarella & shredded fresh parmesan cheese because what is "pizza" w/o lots of cheese??
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1 user found this review helpful

Orzo Delicioso

Reviewed: Jan. 9, 2009
Very good and good to look at too. Have been trying out different orzo recipes since discovering this little pasta. If it is too bland for some, they could add more jalapeno, but I like being able to taste the different ingredients, it's a fresh appealling summer salad. Goes great with grilled steak or chicken or fish.
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9 users found this review helpful

Roasted Pears with Caramel Sauce

Reviewed: Jan. 2, 2009
I used a plain Greek yogurt as it is much thicker than regular yogurt in place of the sour cream. Very, very good.
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4 users found this review helpful

Blushing Cranberry Pears

Reviewed: Jan. 2, 2009
I serve these as a light refreshing dessert after a heavier meal. Always a hit, and so easy. I have cooked them in a small crockpot for a few hours also. Just make sure it's only a few hours and not overcook.
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23 users found this review helpful

Baked Omelet Roll

Reviewed: Dec. 27, 2008
This is great! Whether one thinks it is "baked eggs" or wants to call it an omelet...it is still an easy breakfast meal....adding different things like bacon, sausage, ham, etc. just makes it better. Thanks!
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0 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Dec. 27, 2008
I have a suggestion: with regards to the dried parsley....I always use about 1/4 bunch of large sprigs of parsley(stems and all) of fresh parsley...this is a tip I got from my mother in law who got it from a lovely Italian neighbor of hers years ago. Not sure of the exact difference, but her sauce recipe is to die for. Simmer the parsley in the sauce until ready to serve, then scoop the pieces out of the sauce. They claim it is essential to the sauce!!! Dry parsley has no taste in their (and mine) opinions!
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23 users found this review helpful

Impossibly Easy French Apple Pie

Reviewed: Dec. 22, 2008
Almost all of the "impossibley easy" bisquick recipes are hard to beat. Quick, tasty and good. When you are pressed for time, these are great. I always mix up the liquid ingredients in the blender, or use your hand blender.
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1 user found this review helpful

Displaying results 101-120 (of 233) reviews
 
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