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

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Trinka G

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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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Cod with Italian Crumb Topping

Reviewed: Mar. 15, 2009
How I wish I had had this recipe years ago! What a fast and delicious way to cook cod! I changed things around a tad due to missing some things in the kitchen: 1. I cooked the fillets in a baking dish sprayed with cooking spray rather than a broiler rack. 2. I brushed about 1 T mayonnaise on the fish first then spooned the crumb topping on top. (I found out at the last minute I didn't have a lemon on hand so it was just plain mayo.) 3. I bumped the Parmesan cheese up to 3T and it made the topping super cheesy tasting. So, as you can see, the changes were minimal but the fish still turned out FANTSTIC. I would recommned this recipe to anyone who is starting out cooking fish and is afraid - I would say it is close to foolproof and the outcome is so flavorful!
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2 users found this review helpful

Chai Tea Mix

Reviewed: Mar. 13, 2009
This drink mix has become a staple in my cupboards for all time! I cut back the sugar to 1 cup but that is the only change I have made to this recipe. I do process the mix in my Cuisinart but it still is grainy at the bottom of the cup. Never mind! I love this mix, have made it for friends at Christmas time and take it with me when I travel. It is every bit as good as the Trader Joe's Chai tea and I like the fact I can make this decaffinated!
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Pleasant Pork Chops

Reviewed: Mar. 3, 2009
A recipe that is AWESOME! I have made this countless times for my family since receiving it in an email . I make Pleasant Pork Chops "as is" - no changes - and they are fantastic. If cooks are finding that their chops are too dry, try lowering the heat! I have cooked my pork chops this way for years and as long as you have a tight fitting lid that does not allow for much evaporation, a little liquid, and use the lowest heat your stovetop has to offer, your chops will be moist and juicy every time!
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9 users found this review helpful

Fantastic Lemon Butter Fillet

Reviewed: Jan. 23, 2009
Fantabulous! I made my dish using Orange Roughy and served it on a bed of fresh spinach I had steamed then poured some of the reserved sauce on. Had a side of couscous and the family gobbled up every morsel in sight - even my 2-year old I-hate-vegetables baby! I too omitted the lemon pepper but other than that, stuck to the recipe. Something in the reviews that attracted me to this recipe is that it is a super fish recipe - doesn't really matter what fish you use be it cod, orange roughy, catfish, tilapia, etc. I will be making this quite often - it truly tastes like something you would be served in a restaurant. Can''t wait to make it for my parents some night!
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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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2 users found this review helpful

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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Beef Stroganoff III

Reviewed: Mar. 15, 2009
A wonderful staple that should be in any family cook's recipe box! I made my strognaoff in a dutch oven on the stove and didn't have to remove the meat while I browned the onions. The lovely thing about using a dutch oven is that you can leave it on the stove on the lowest setting and with that tight heavy lid, the meat tenderizes till you can cut it with a fork as long as you cook it "Low and Slow" I actually ended up cooking the meat between 1 hour and 45 minutes to 2 hours due to having to take a child to basketball practice but the end result was beef so tender, none of us used a knife to cut the meat on our plates! (Some of the meat had stuck to the bottom of the dutch oven but once I added the mushrooms and white wine and stirred with a wooden spoon, the stuck bits became unstuck and everything was fine.) I read the recipe wrong and added 1 t DRY mustard instead of the PREPARED mustard and the end result was still wonderful. I didn't add the sour cream until right before I was going to serve - just let it heat through and then spooned it onto the hot egg noodles sprinkled with poppy seeds I had already cooked. This way I didn't worry about the sour cream curdling. My daughter has requested this recipe to go into her notebook of recipes she is building in anticipation of the day she moves out and has to cook (she's only 6 right now!). A definite keeper written AS IS!!
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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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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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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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5 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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1 user found this review helpful

Amber's Sesame Chicken

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

Pepperoncini Beef

Reviewed: Apr. 19, 2009
All I can say is yum, yum, yummers! I made it exactly as the recipe is written (mine was a 16-ounce bottle of peperocinis). I shredded the meat, put it on a sliced hoagie roll, added some of the juice and a couple slices of Provolone cheese and broiled the whole thang and WOW! a super result! The entire family pigged out on this one!
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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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