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

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Trinka G

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Jenny's Grilled Chicken Breasts

Reviewed: Jun. 15, 2007
A new family favorite! I let the chicken breasts soak while I heated up the grill - about 5 minutes - then seasoned with garlic powder, seasoned salt and Italian herb seasoning. I turned the heat down to medium low and cooked them "low and slow" - about 6 minutes on one side, 10 minutes on the other. When I turned the breasts, I put a pat of butter on each to keep things moist. The results were outstanding. Nothing plain or run-of-the-mill about it! The ckicken was bursting with flavor - you could taste the lemon juice as well as the seasonings. The only thing I will do differently next time is double the amount of chicken cooked. My husband is disappointed there isn't more for leftovers!
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542 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

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

Corned Beef and Cabbage

Reviewed: Feb. 16, 2007
Wonderful recipe! The corned beef was so tender and delcicious! My husband had bought two 11-pound pieces of brisket on sale (you know, buy one, get one free) not realizing that the bigger pieces of brisket are much more tough than say, an 8-pound brisket. After smoking one brisket and finding it excessively chewy and unappetizing, I decided to corn the remaining monster. I used pickling salt (this doesn't have iodine in it and so you wont get a funky, bitter after taste) as well as some Penzey's corning spices in the salt brine. Target has some wonderful glass pickle jars that come with lids - and the large one (it's around $12.99) held this 11-pound brisket, cut into 2 pieces, with no problem. In fact, I had to make more salt brine to cover it all and the pickle jar held the huge hunk of meat along with 1 1/2 gallons of brine easily. We have eaten the corned beef with the caggage, potatoes, etc as well as made some killer Reuben sandwhiches! Even though we just ate all this corned beef in February, my family is already clamoring for it to be made and served again for St. Patrick's Day! PS If the beef is too tender and falls apart when you slice it for sandwhiches, just chill the meat really well and it then holds together nicely.
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146 users found this review helpful

Mini Cheesecakes III

Reviewed: May 27, 2007
Really good! Made these for our baby's first birthday. He loved smooshing up his cake and we enjoyed our individual portions. I made a sour cream topping for these - Mixed 4 ounces sour cream with 3T sugar and 1 t vanilla extract. Once the cakes were baked through, I spread this topping over the cakes and returned them to the oven for an additional 10 minutes. This adds a creamy layer on top that puts this cheesecake into the DIVINE category.
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93 users found this review helpful

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

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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78 users found this review helpful

Beer-Boiled Shrimp

Reviewed: Jun. 9, 2009
YUMMERS! I had 2 pounds of shrimp and began the recipe from memory. I thought the original stated 1 cup of butter, so I accordingly halved it to 1/2 a cup, or one stick. I used 2 beers and added garlic and Old Bay Spice as well. The shrimp was divine! Great with pasta and French bread to suck up all the juices. I have frozen the rest of the broth for fish sou someday. So, even though I inadvertently cut the butter WAY down (and I am a butter freak), it was superb and I will keep to the one stick whenever I make this dish again.
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65 users found this review helpful
Photo by Trinka G

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
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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40 users found this review helpful

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

Eggplant Parmigiana Caponata

Reviewed: Dec. 7, 2007
Delicious recipe! I did omit the sugar entirely because of another cook's comment that the sauce tasted like a Bar-B-Que sauce and it was superb! I figured the Balsamic Vinegar would sweeten the dish enough and I was correct! My whole family gobbled it up - even my 5-year old and 19-month old children. No complaints of itchy mouths either! My husband loved the eggplant mixed in with his fettucini. I would like to suggest to anyone who is contemplating making this dish to go ahead and use the anchovies in the recipe. We are not an anchovy family. I personally hate strong-flavored fish. There is no way I would ever eat a slice of pizza with anchovies on it but when you add anchovies to sauces, it gives a depth to the dish that would be totally lacking if you omitted them. I keep anchovies on hand just for this. It can really make a difference between a good dish and a great one!For this recipe, I used the whole 2 ounce can of anchovy fillets. Just drained the oil from them, chopped them up and tossed them in at the right time. YUM!!!!!
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29 users found this review helpful
Photo by Trinka G

Rolled Fondant

Reviewed: Feb. 25, 2009
An AWESOME recipe! My husband makes cakes on the side but hasn't had the best of luck working with fondant. I saw this recipe and was intrigued. I made it, substituting the glucose syrup with corn syrup and the fondant came out perfectly. I did make it the day before we actually decorated the cake so just put it in a ziplock baggie, squeezed out as much air as possible and left it out on the counter overnight. It was a little stiff the next day but I found if you microwave the fondant - no more than 10 seconds, it becomes pliable and completely easy to work with. A lesson I learned is don't use the cornstarch until you are ready to roll the fondant out. Once the cornstarch gets added to the mix, the fondant gets much stiffer and is prone to cracking.Just keep kneading in that powdered sugar until it is not sticky and use the cornstarch just to roll the stuff out.I flavored my fondant with lemon extract and it tasted like a Skittle candy to me. My husband made a cake for a Cincinera party and we used the fondant to make strips of "ribbon" that ran around the bottom of the cake then enhanced it all with tiny little flowers we cut out with a gum paste cutter. The results was wonderful and I am looking forward to working with fondant more often now that we have had a success.
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27 users found this review helpful

Buffalo Chicken Wings II

Reviewed: Jul. 19, 2009
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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20 users found this review helpful

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

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

Oatmeal Waffles

Reviewed: May 27, 2007
Oh YEAH! These are so delicious (and nutritious)! My family loves these pancakes and I make them about once a week. I do use 1 T Wheat Gluten, 1 t vanilla extract plus 1 t Penzey's Cake Spice. Next week, I am going to dice up an apple and add them to the batter...These do really stick with you a lot longer than regular pancakes - must be all that fiber!
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17 users found this review helpful

Chocolate Cut Out Cookies

Reviewed: Aug. 23, 2009
An awesome recipe AS IS!! After reading the reviews, I starting tweaking the recipe with disasterous results. Because I was making this for a back-to-school special for the local Kindergarten teacher, I had to make them again. This time I followed the directions as written and they came out perfect. Things I did do were: used the 3 (large)eggs, reduced the vanilla to 1 tsp, and really packed the flour into the measuring cup - usually I spoon the flour but didn't in this case. 10 Tbsp of cocoa is just a hair over 2/3 c so I put in the 2/3 c of cocoa. The dough came out perfect - even tho we didn't mix in all of the flour and cocoa powder in the end - this is because my son turned the mixer on high just after I added some of the flour mixture and blew brown powder all over the kitchen - so I may have been lacking 1/4 c of that mixture, I am not sure! I did sift 1/3 c cocoa powder and 1/3 c powdered sugar together and used that to flour my rolling surface. 10 minutes baked on parchment paper made absolutely beautiful and perfect cookies. A definite keeper of a recipe with the results tasting like Nabisco's Famous Chocolate Wafers!
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15 users found this review helpful
Photo by Trinka G

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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13 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

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