Trinka G Recipe Reviews (Pg. 1) - Allrecipes.com (18508276)

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Trinka G

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Oyster Stew

Reviewed: Dec. 24, 2013
EXCELLENT recipe just the way it is written (I made it with the microplaned potato). The family LOVED it so it is going into the recipe book as "Christmas Eve Oyster Stew". The only thing I did differently was to add ground chipotle pepper rather than the cayenne. This gave the soup the same kick as cayenne but also a subtle smoky flavor. It had a nice texture - oyster stew isn't thick - if you think it is, you are thinking New England chowder. It was buttery, warm, and absolutely delicious. Thanks for sharing a super recipe!
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1 user found this review helpful

Refreshing Lentil Salad

Reviewed: Sep. 13, 2011
HOLY MOLY!! This is an incredible salad! So fresh, it is very refreshing!! I made it as per instructions except minus the onion since I didn't have a red onion on hand and I am 45 miles from the grocery store but the flavor is FAB! If anyone complains that there isn't meat protein in this dish, serve it alongside some tuna and some bread with melted cheese on it!!!
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13 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Mar. 31, 2011
A super recipe that is a crowd pleaser! I use leftover roasted chicken chopped really fine and even though it isn't an "authentic" recipe what with using cottage cheese, it makes for a divine dinner! Leftovers freeze well and make a great dinner on those nights you don't have lots of time to cook too!
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5 users found this review helpful

Pork Chalupas

Reviewed: Mar. 31, 2011
A very good and versatile recipe! I didn't have pinto beans on hand so I used dried black beans instead and it turned out great. In the past I have had trouble cooking beans until I learned there is a secret to it - don't add the salt until the beans are completely done or they will stay rock hard! I therefore cooked the beans and then my hubby added the salt. Here is why this recipe didn't get 5 stars....it was waaaaaaay too salty! When I cook a pound of beans, I add at the most, 1 T salt. My husband added the salt and he dumped 2 T in as stated in the recipe and it pretty much ruined the dish. I love the flavor so next time, I will add 1 T salt at the end of the cooking, stir, let it bubble for 15 minutes or so then taste and IF more is needed, add it teaspoonful by teaspoonful, carefully tasting after each addition.
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4 users found this review helpful

Hot and Sour Chicken Soup

Reviewed: Mar. 12, 2011
YUMMERS! I stuck to the recipe and thought it excellent...so did the family and dining guest! A crowd pleaser and a wonderful soup to consume if you have a cold!
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4 users found this review helpful

Mexican Sugar Cookies

Reviewed: Dec. 11, 2010
Tastes just like the Mexican cookies you get from a real Mexican bakery! If you like that taste, you will love these. Personally, I am not a big fan of the cookie - just too bland in taste for me BUT my friends who grew up on these cookies love them and I happily make the cookies for them! The dough is extremely delicate and tender which is why you have to keep the cookie so thick but no one seems to mind. The cookies hold their shape while in the oven - they don't "melt" and spread all over the pan so you can use a pretty cutter to make your cookies. Thanks for a super recipe that is sure to please! Oh, I put my anise seeds in my mortar and pestle and ground them up pronto, no problem!
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5 users found this review helpful
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Ham Breakfast Braid

Reviewed: Aug. 22, 2010
The family LOVED this recipe! I took other cooks' suggestions and sauteed onion and peppers then added the eggs to the skillet. I had to read then re-read the instructions about the whole braided dough thing and this is what I came up with: *Press the crescent rolls from 1 pkg onto parchment paper lined cookie sheet to form a rectangle. *Separate and divide the crescents from the remaining pkg. Spacing half of the triangles evenly along the long side of the rectangle, press the short (& widest) edge of the triangle onto the rectangle, pointed ends extending over the sides of the pan. *Repeat on the other side of the rectangle. *Once the egg, ham, & cheeses are placed on the rectangle, simply fold the triangle points towards the middle, creating a "braid". I forgot to add salt to the egg mixture but between the ham, cream cheese, cheese and bread, no one noticed. I set the timer for 15 minutes and the braid was perfectly browned and ready to come out so I would definitely start checking the braid at 15 minutes. The bottom was a little underdone so next time I will use my baking stone as suggested by another reviewer! A little Tabasco sprinkled on the egg mixture before baking would be tasty for those of you craving more flavor... A super recipe to add to your Brunch recipe repertoir!
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14 users found this review helpful
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Baked Coconut Shrimp

Reviewed: Jul. 11, 2010
YUM! A super fantastic recipe! I had medium shrimp on hand (60 80 count per pound) and used those to make this dish. Probably because there were so many more shrimp, in the end I had to use 4 egg whites and the entire 14 oz bag of shredded coconut. (My shrimp did look like little macaroons, I had so much coconut on them!) The cayenne provided a nice bite - not too spicy at all. This is going into the file under "Keeper".
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49 users found this review helpful

Absolute Best Pancake Syrup

Reviewed: Jun. 27, 2010
WOW! What a recipe! This syrup is incredible! I boiled my syrup about 5 minutes before adding the baking soda and the consistency was perfect - thick but not too thick...lovely stuff!
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4 users found this review helpful

Chocolate Mint Dessert Brownies

Reviewed: Mar. 23, 2010
Yum! Reading others' reviews,, I made my standard brownies and then followed the recipe for the creme de menthe layer as well as the final chocolate layer and let me tell you...the whole thing was one big fudgy,minty, chocolatey delight. A definite winner!
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6 users found this review helpful

Swedish Saffron Buns

Reviewed: Jan. 16, 2010
A wonderful recipe that makes the lightest, most delicate breakfast bread! The saffron gives it a golden hue and the dough is manageable enough to shape into just about any shape you can imagine! We made these to celebrate St Lucia Day but I know we will be eating this bread many times throughout the year now. I may add candied lemon/orange peel next time I bake these to make them into a slightly more sweet breakfast bread...
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13 users found this review helpful

Buttermilk Biscuits I

Reviewed: Jan. 16, 2010
AWESOME, easy recipe! I took Evelyn in KC's advice since I don't have self-rising flour on hand and the biscuits were sensational! I did brush the tops with melted butter rather than buttermilk and my family is in agreement that this is a definite keep of a recipe. I will cut the salt down to 1 1/2 t next time I make this as they were just a tad bit salty...
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5 users found this review helpful

Buffalo Chicken Wings II

Reviewed: Jan. 2, 2010
These were FANTASTIC! I used chicken thighs instead of wings, dredged them in a combination of 1/3 c breadcrumbs & 1/4 c flour and baked them at 350* for 30 minutes on each side and they came out PERFECT! Loved the hot sauce - I used Tabasco and the whole family thought the combination of butter,vinegar, hot sauce & salt was unbeatable. I did make extra hot sauce (1 T butter, 3 T vinegar, 3 T Tabasco, and 1/4 t salt) and put the extra sauce on the table so we could dip our chicken pieces in it...A definite keeper of a recipe! Can't wait for football season or a reason to entertain - these are definitely going to be a mainstay in my kitchen!!
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2 users found this review helpful

Seafood Cioppino

Reviewed: Dec. 24, 2009
MAMA MIA! What a recipe! We just finished our Italian dinner of the the 7 fishes with this dish being the headliner and all I can say is that this dish was absolutely AWESOME! It was soooo easy to prepare too - it would make a super impressive company dinner as long as you know your company loves seafood! I started the soup at 3pm, let it simmer for 2 hours, added the seafood and cooked an additional 15 minutes then served it up over fettucini. A tossed green salad, toasted French bread to sop up the sauce and a Kendall Jackson Chardonnay rounded off the menu and I must say, I now have THE recipe for Christmas Eve forever! If this tells you anything, my 3-year old told me he wants me to make this for his birthday dinner!
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13 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 21, 2009
EXCELLENT recipe! Unusual for me to tweak to such an extent BUT I make mine as per another reviewer with 1 c powdered sugar, 4 t milk, 1 t extract, 1 T corn syrup. I found out that if you substitute 4 t heavy cream instead of milk, you get the PERFECT consistency for bordering/lettering - it's stiff enough to hold it's shape but not difficult in any way to work with & will squeeze through a # 2 icing tip with the greatest of ease! Use milk if you are making flood icing and keep adding milk by 1/2 teaspoonful increments until you achieve the consistency you want. This is the ONLY recipe I use to decorate my cookies - it is AWESOME!!! (Check out my photos of the cookies I have decorated using this tweaked recipe!)
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6 users found this review helpful
Photo by Trinka G

Sugar Cookie Icing

Reviewed: Dec. 21, 2009
EXCELLENT recipe! Unusual for me to tweak to such an extent BUT I make mine as per another reviewer with 1 c powdered sugar, 4 t milk, 1 t extract, 1 T corn syrup. I found out that if you substitute 4 t heavy cream instead of milk, you get the PERFECT consistency for bordering/lettering - it's stiff enough to hold it's shape but not difficult in any way to work with & will squeeze through a # 2 icing tip with the greatest of ease! Use milk if you are making flood icing and keep adding milk by 1/2 teaspoonful increments until you achieve the consistency you want. This is the ONLY recipe I use to decorate my cookies - it is AWESOME!!! (Check out my photos of the cookies I have decorated using this tweaked recipe!)
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67 users found this review helpful

Eggnog French Toast

Reviewed: Dec. 5, 2009
yum! I added freshly ground nutmeg, only 1 t cinnamon, and 1/2 t pumpkin pie spice. I sprayed a 9x13 baking dish with baking spray, packed bread slices in the pan and poured the batter over the whole thing. Covered with plastic wrap and refrigerated it overnight. This morning I took it out for an hour (Letting my glass baking dish come up to room temperature) then baked the french toast for 40 min. in a 350*F oven...divine! We didn't even use syrup, the eggnog taste was so yummy!
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91 users found this review helpful
Photo by Trinka G

Peppermint Bark

Reviewed: Nov. 30, 2009
Like Hera, I forgot to add the crushed peppermint in between the layers but the end product is fanbulous and makes a very festive, sophisticated gift for the holidays. I had candy canes on hand so I crushed up enough to make 1/2 cup that got sprinkled on top once I poured the white chocolate on top of the dark chcocolate...mmmmm!
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11 users found this review helpful

Pumpkin Butter

Reviewed: Nov. 16, 2009
Divine and something that will be made every autumn in my kitchen. I cut the ginger back a little but that was the only deviation from the original recipe.
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2 users found this review helpful

No Bake Cookies II

Reviewed: Oct. 16, 2009
YUM! I made them almost as stated - I did put the cocoa powder in the pan and cooked it along with the butter, sugar, and milk just because I didn't read the directions all the way through - and they still turned out perfect! Wouldn't change a thing about these cookies! Do make sure you get your mixture to a big old rolling boil before you set your timer for a minute and they will set up just fine!
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2 users found this review helpful

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