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

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Trinka G

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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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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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4 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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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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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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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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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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Amber's Sesame Chicken

Reviewed: Jan. 9, 2009
Wonderful - absolutely super with no changes whatsoever!
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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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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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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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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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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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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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Chicken and Pasta in a Mango Cream Sauce

Reviewed: Jan. 16, 2009
The ingredients sound a bit strange together but what a dish! Really great! For those of you who can't get fresh mangos year round, I used teh refrigerated canned mango you find in the produce section (I think it is Del Monte)and just washed off the light syrup and it was good to go!
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Beer Margaritas

Reviewed: Jan. 16, 2009
Who da thunk to make margaritas from beer? I HAD to give this recipe a try and the result was a refreshing and really good margarita. CAUTION: these sneak up on you just like the "real deal"!
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Baked Pineapple Casserole

Reviewed: Jan. 16, 2009
OOOOOOOH! Can I have this every night please??? I wasn't sure if this was going to be so sweet, it should be the dessert instead of a side at the dinner table but it is the perfect accompiment to pork and chicken at dinnertime!
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Chicken Breasts in Caper Cream Sauce

Reviewed: Jan. 16, 2009
Exquisite! I followed DeeDee's advice and marinated the chicken for 15 minutes in the juice of two lemons before cooking it and adding crushed garlic to the butter. You just can't go wrong marinating chicken in lemon juice then cooking it in butter! It will always taste incredible! I did cook my chicken in a deep dutch oven - less splatters to clean off the stove later and since everyone loves capers in my house, I threw in extras of those. I didn't double the sauce and we had the perfect amount for four servings. There was enough to let you know the chicken was in a sauce but the chicken and pasta weren't drowning in a rich sea of cream...
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Curried Coconut Chicken

Reviewed: Jan. 17, 2009
Such a great recipe! I love it as is and then there are other days when I throw in chunks of potatoes, peas, cauliflower, carrots, etc. Excellent as leftovers and I always serve it over Jasmine rice. You can't go wrong with this dish!
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Creamy Chocolate Frosting

Reviewed: Jan. 19, 2009
Delectable! Absolutely wonderful flavor as well as mixing up to just the right consistancy to pipe onto cupcakes! As per other reviews - it doesn't make much frosting at all. Even to frost 24 cupcakes, I needed more than one batch. In future, I am always going to double the recipe and go from there.
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