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

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Trinka G

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Green Chili Eggs

Reviewed: Apr. 5, 2009
YUM! I was looking for something different to make for breakfast and came across this recipe. Taking the comments of other cooks to heart, I used only 1 can of the green chiles, added some diced bacon to the mix as well as 1/4 t salt. I just throw in the shredded cheddar and have a sneaking suspicion it is less than the designated 2 cups though it is definitely cheesey. I have made it twice and the family loves this breakfast treat!
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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