Trinka G Recipe Reviews (Pg. 3) - Allrecipes.com (18508276)

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Trinka G

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Turkey Breast with Gravy

Reviewed: Jan. 16, 2009
All I can say is YUM! What a lovely recipe and delicious gravy!
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Italian Spaghetti Sauce with Meatballs

Reviewed: Jan. 16, 2009
A good, solid recipe to use to jump off with. I prefer another recipe for the meatballs but the sauce is great and lends itself to a lot of tweaking till it suits your tastes.
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Delicious Black Bean Burritos

Reviewed: Jan. 16, 2009
Really great!I think these burritos are even better the next day. I am a flight attendant and will whip up a batch of this filling, fill 4 torillas, roll them up, cut them in half, throw them in a baggie and take them with me on my trips and WOW! They are great because they are filling yet have a lot of protien with the beans and the cream cheese. They also make great lunches for school and after-school snacks as well. I stick to the recipe as written (well, OK, I probably add more cilantro than called for) and they are packed with flavor!
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1 user found this review helpful

Pumpkin Butter

Reviewed: Jan. 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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4 users found this review helpful

Totally Groovy Chocolate Fondue

Reviewed: Jan. 16, 2009
This is the best! I have made this several times and folks always want the recipe! Do experiment with different liquors and liqueurs - you won't be disappointed with whatever you end up concocting!
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2 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Jan. 16, 2009
Really really sinful! My husband makes cakes for people and I convinced him to top a carrot cake with this frosting and now people are lining up to order! This frosting also is superb on Italian Cream Cakes - add chopped pecans and it takes it to a whole other level. I will never make plain cream cheese frosting again - never liked it much and this adds so much to anything you bake!
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Amber's Sesame Chicken

Reviewed: Jan. 9, 2009
Wonderful - absolutely super with no changes whatsoever!
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Clams Italiano

Reviewed: Dec. 26, 2008
YUM! The family really liked this for our 7 fish deast on Christmas Eve. HINT: Once you scrub the clams, put them in a bowl of cold water and sprinkle 1 T corn meal over them. Let them sit for half and hour then rinse and cook. This cornmeal "snack" feeds them and they spit out any sand they have inside in favor of the cornmeal. Learned this trick from Cooking Light.
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87 users found this review helpful

Steamed Lobster Tails

Reviewed: Dec. 26, 2008
This was good although 8 minutes made it a little on the rubbery side. Next time (and there is going to definitely be a NEXT TIME) I will start checking things starting at 6 minutes.
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491 users found this review helpful

Peppered Beef Tenderloin

Reviewed: Dec. 26, 2008
I made this for our Christmas dinner and it was the star of the show! This recipe proves that simple doesn't mean plain in any way. Served with my Yorkshire pudding, oven roasted potatoes, green beans and creamed radishes, and steamed plum pudding, this recipe made the traditional English Christmas dinner exceptional! Thanks so much for a great recipe! PS I did end up cooking the beef longer than stated in the recipe (and in the microwave as well) as I suspect that the refrigerator we stored the tenderloin in froze the meat. In the end, it still worked well since the meat was nicely browned on the outside from the regular oven- it was hard to get the internal temperature just right cooking in the microwave(in fact, it shot up to 172 pretty quick and we are more of the medium rare persuasion.) Next time I will take the meat out and let it sit on the countertop an hour prior to cooking to bring it to room temperature.
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Crunchy Turkey Salad

Reviewed: Dec. 2, 2008
YUM! What a great way to get rid of all this turkey after Thanksgiving! I love the tangy tartness of the dressing with the slightly sweetness of the honey. A match made in heaven! Hubby doesn't like most nuts so I put in pine nuts and it tasted superb.Thanks for a great recipe!
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Pumpkin Pecan Cheesecake

Reviewed: Nov. 30, 2008
I am neither a pumpkin pie nor a cheesecake fan but LOVED this pie - it is simply divine! I made mine in a 10" deep dish pie pan with homemade graham cracker crust and it was cooked to perfection at 30 minutes. I sprinkled the nut mixture over just half of the pie since my husband can't abide pecans and I really love the topping. If I had to top the entire pie, I would definitely double the topping ingredients. This is going to be our Thanksgiving pie from now on. Finally! I will look forward to dessert! PS I did make my own pumpkin butter for this recipe and think it is well worth the effort!
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4 users found this review helpful

Rum or Bourbon Balls

Reviewed: Nov. 8, 2008
YOWZAAAAA! Fantastic recipe! These taste just like the rum balls my mom made during the holidays. When I told her about them, she said it sounds like the same recipe although she used crushed grahm crackers instead of the vanilla wafers - so there is a substitution if you don't have any Nilla wafers on hand! I do have the following advice for making this candy though: 1. Use the "real" vanilla wafers - off brands with off tastes will affect the quality of your rum balls.The standard 12-ounce box makes your 2 1/2 cups of crushed cookie crumbs. 2. Crush the wafers in two batches in a food processor. This makes them powdery and very easy to mix into the mixture. 3.DO REMOVE THE MELTED CHOCOLATE FROM THE HEAT AS SOON AS ALL THE CHIPS HAVE MELTED and before adding the sugar, alcohol, corn syrup, and cookie crumbs. Even on a gas stove, leaving it on the eye with the heat turned off will make your chocolate "seize" and it won't be teh correct texture you are looking for. 4. Melt the chocolate chips in a 3-quart saucepan on the smallest eye on your stove on Low heat, stirring almost constantly. Once the chips are melted, you can add the remaining ingredients to the saucepan and still have lots of room to stir without making a mess all over the counter. 5. I find the chocolate cools quick enough once you are through stirring to handle and make into balls. The first time I made these, I did refrigerate the mixture and it made it difficult to roll into nice balls - they were kind of
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175 users found this review helpful

Chinese Green Bean Stir-Fry

Reviewed: Sep. 3, 2008
An excellent recipe! I used to calculator and cut it down to 4 servings. I did blanch the beans (4 minutes in boiling water then plunge them into ice water to stop the cooking) so they were cooked yet still crunchy. This way, I just had to warm them up once they got into the wok and I didn't have to worry about actually cooking them and scorching the garlic and ginger in the meantime.If you do blanch them first, make sure you roll them around in a towel and get them as dry as possible - otherwise they will spatter and spit once you add them to the wok with the hot oil. I didn't have the black bean sauce so I added probably close to 1/4 c of soy sauce instead. I did add salt as well. It was kind of strange tasting them while cooking. To me, they didn't have much taste but once they got to the table, they were bursting with flavor! The famly gobbled them up and declared them delicious! That is good enough for me!
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Fire Side Coffee

Reviewed: Sep. 3, 2008
YUM!!!This is really good! Personally, I don't add any extra sugar but I do put 4 Tablespoons of the mix into an 8-oz cup of hot water (just like any hot chocolate mix). To make it a bit richer, try adding a dollop of milk, half-and-half, or cream.
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18 users found this review helpful

Indian-Style Rice with Cashews, Raisins and Turmeric

Reviewed: Aug. 27, 2008
A super duper recipe! We love Indian food and this is such a great dish! You can dress it up with chicken, beef or pork or keep it vegetarian - any way, it is superb! It makes great leftovers too! I used Penzey's Sweet Curry powder and Trader Joe's salted cashews and there is nothing I would change at all about this gem of a recipe!
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Firecracker Burgers

Reviewed: Aug. 27, 2008
This is a fantastic recipe! The flavor that the beef boullion gives along with the green chiles is wonderful - no need for any other kinds of seasonings! I used Colby Cheese since we didn't have Moneterey Jack and it was delicious. My husband likes things spicy and next time, I will use some Pepper Jack on his burger for an extra kick! Thanks for a super recipe!
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Moist Poultry Dressing

Reviewed: Aug. 25, 2008
FANTABULOUS! I cut this recipe down to 6 servings and made it in a 4-quart crock pot and the results were divine! I am not a dressing girl myself but this recipe had me going back for seconds. Even though the ingredients were cut back, I still cooked everything on LOW for 5 hours and the consistancy was just right - moist but by no means mushy. Absolutely perfect. I didn't have day-old bread so I just cubed up a loaf of French bread and toasted the cubes in a 350 degree oven for maybe 10-15 minutes, stirring them from time to time with a wooden spoon until they were dried out giant croutons. I have been searching for a super fantastic dressing recipe and am so happy I have finally found one. Big bonus being able to cook it in the crock pot, leaving the oven open for other projects!
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18 users found this review helpful

German Coleslaw

Reviewed: Aug. 16, 2008
Very good! I was looking for a cole slaw recipe that used oil and vinegar instead of mayo and this is a superb recipe! I put in a little less sugar and salt and omitted the onions as we are a non-onion eating family and it was great just on the cabbage!
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Flank Steak a la Willyboy

Reviewed: Jul. 31, 2008
A divine recipe! I didn't have time to marinate it for 24 hours but did soak the meat for a good 14 hours and was it flavorful and tender! My flank steak was extrememly thin so I only grilled it for 3 minutes per side on medium. I served a Chimmichuri sauce on top of the steaks and that really cut the sweetness of the marinade - complimented it beautifully. To make the Chimmichurri Sauce, I put 1/2 c fresh parsley, 3 T olive oil, 2 T red wine vinegar, 3 cloves of crushed garlic and 1/2 t salt in a mini food processor. Pureed it until everything was blended and then poured a thick strip of sauce down the center of the slices of steak on everyone's plate. All I can say is that it was absolutely delicious and we are going to be making this steak all the time in the future!
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30 users found this review helpful

Displaying results 41-60 (of 76) reviews
 
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