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Rosie's Bok Choy Salad

Reviewed: Jul. 14, 2014
We absolutely love this salad. I think you DO need to toast the ramen noodles, nuts, and sesame seeds, but do it in butter; about half what the recipe calls for is plenty. Then no draining is necessary. We love the almonds, but budget-friendly sunflower seeds are really tasty too. When I first received this recipe from a friend about 20 years ago, it called for 5 green onions. So that's what I use. We prefer less sweet so I use half the sugar, use more soy sauce, and add the seasoning packet(s) to the dressing. Because it just makes for a true Asian flavor I always grate in some fresh ginger. I say "fresh", but honestly I keep a root in the freezer all the time which makes it super easy to grate as well. I always serve this salad with the three parts separate for several reasons: individuals may want more or less topping or prefer more or less dressing, and that way everything stays crisp and fresh. We've had it with broccoli slaw and/or other cabbages when bok choy isn't available. They're all delicious!
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Corn and Zucchini Melody

Reviewed: May 8, 2014
Quick, easy, tasty! Tasted it before adding the cheese so probably won't use the cheese next time as it was plenty flavorful without it. Unfortunately some of my zucchini was bitter, but we really enjoyed this dish. Only added some garlic as others had suggested.
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2 users found this review helpful

Beef Stroganoff III

Reviewed: Jan. 27, 2014
Really tastey, easy and worth every minute it takes!! My husband made this using venison tenderloin (without even soaking in buttermilk first), and it was excellent. We'll definitely make this again and again. Might try just a little more mustard next time for a tiny bit more tang, but it was very enjoyable just as written. Thanks Donna!
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Sam's Famous Carrot Cake

Reviewed: Oct. 18, 2013
Our family and friends ADORED this cake! Carrot cake was requested by my son for his birthday party last night. It was light, flakey, and moist with wonderful flavor and pleasing appearance. I omitted the raisins as some of my family and friends at the party don't care for them, used pecans (that's all I had on hand, and my family LOVES them), and substituted 1/4 cup of the oil with unsweetened applesauce. As others suggested, I also made sure to pack the carrots (grated by the larger holes in my grater.) I divided the batter between 3 round cake pans 9 1/2" in diameter with dark non-stick coating and baked them for 30 minutes at 350 degrees then tested with toothpicks in center. They were perfect. This recipe makes enough for 3 ample layers that were just the right thickness. I frosted it with Cream Cheese Frosting II on this site as others suggested. I used 1 1/2 recipes of the frosting as I wanted to make sure I had plenty for decorative piping and had maybe a cup leftover which I stored in the freezer for later use. I'm thinking if we ever had any of this cake left over, or if I made 2 of them, it would probably keep well frosted in the freezer for a while. Didn't have time to bake it a day ahead as other posters mentioned, but I can't wait to taste it today! Thanks soooo much Sam & Brian!
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Cream Cheese Frosting II

Reviewed: Oct. 18, 2013
We found this frosting to be heavenly! Great flavor and consistency. Yes, it was very loose and creamy at first (not what I would call runny though), but that worked out great for the initial application to my cake. Had I had time to refrigerate each of the 3 layers with the frosting on top for a few minutes before assembling, I don't think it would need stabilizing with a bamboo skewer through the middle of the 3 layers, though this worked really well. I placed what was left in a glass bowl in the freezer for about 10-15 minutes to firm up while I placed the iced cake in the refrigerator. The firmed frosting worked great in my piping bag for the finishing touches. I made 1 1/2 recipes as I was frosting a large three-layer cake (Sam's Famous Carrot Cake from this site.) Ended up having a little frosting left over, but it's in the freezer for later use. I did add about 1/2-3/4 tsp extra vanilla (to this larger portion) as some other posters had suggested. This frosting apparently accepts color well also according to all the photos posted. Our family and friends devoured the dessert like they had never had cake before - all the while ooo-ing and awww-ing. Will be using this recipe time and again! Thanks for posting, Janni.
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7-Up® Biscuits

Reviewed: Jul. 11, 2013
Made as written, this dough turns out to be a wet gooey mess. My husband tried to make them exactly as stated in the recipe but had to adjust. He just sprinkled on more baking mix, worked it in, then repeated this process until it was a workable consistency. The result was definitely a 5-star biscuit. Next time I think we'll cut the soda in half as suggested by other posters or try dropping into muffin tins as suggested by another. I really liked that these were sooooo buttery that no additional was needed after baking. I may try them with a little granulated or powdered garlic sprinkled on the butter and maybe even add a dash of Italian seasoning into the batter for a savory dinner roll. Loved how tender and light they were too.
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4 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: May 16, 2013
Yummy and attractive too!
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1 user found this review helpful

Cajun Spiced Pork Chops

Reviewed: May 16, 2013
We love cajun seasoning. So I multiplied the seasoning blend several times and for the garlic salt called for in this recipe, I used about 1/3 garlic salt and 2/3 granulated garlic. So glad I did. This was really quick and tasty!
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Cola Chops

Reviewed: Mar. 2, 2013
Never thought of doing chops this way, Angela. Have baked beef brisket this way though many times. Love it and so does everyone else.
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2 users found this review helpful

Classic Bran Muffins

Reviewed: Dec. 25, 2012
My family LOVED these. It made 18 muffins - probably because I used Kellogg's All-Bran Bran Buds (didn't have regular bran.) They were moist and not too sweet; just right.Used 1/2 c. wheat flour and 1/2 c. white flour, had a few leftover fresh blueberries (about 1/3 c.), a shy 1/3 c. dried cranberries, and about 1/3c. - 1/2 c. chopped pecans (a must with my family). Delish!! Will use this basic recipe again and again try different fruits and such.
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Not Red Spaghetti Sauce

Reviewed: Jun. 29, 2012
My hubby was thrilled there were leftovers! Made some changes because 1) didn't have everything called for 2) suggestions from other reviewers 3) needed to use up some things 4) we prefer robust flavors and 5) I'm ALWAYS short on time. I used some browned venison Italian sausage I always keep in the freezer for quick pizzas, and to reduce fat. Likewise, I cut butter in half and added 1/4 c. olive oil. Used about 1 tsp., rounded, chicken bouillon powder since it is quicker than cubes, less sodium, and since I didn't have the extra fat to cook the cube. Used cider vinegar, and added 2 very large cloves minced garlic. Sauteed briefly with the sausage and 8 oz. of mushrooms. Added 3/4 c. of the pasta water, the green onion, and about 3/4 lb. cubed zucchini and cooked just until squash began to soften, then added 2 c. broccoli florets plus thinly sliced stems and about 3/4 - 1 c. thickly julienned red bell pepper. Mixed about 1 1/2 Tbsp. cornstarch and 1/4 c. water and added it to the rest to make it more "saucey". Cooked just until all vegetables were cooked crisp-tender and sauce was no longer watery. Served it over whole wheat pasta and sprinkled with some sliced black olives, chopped fresh basil and crumbled feta cheese. Quick, easy and devinely yummy.
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Wonderful Banana Cake

Reviewed: Jun. 15, 2012
Needs more stars!! "Wonderful" is modest. As justacitygirl suggested I added another banana, 1/2 tsp. cinnamon, and 1/2 c. sour cream. I didn't have Duncan Hines Butter yellow cake mix, but made it twice in one week with two different yellow mixes (one was Sugar Free) and just added 1 Tbs. softened butter into the cake batter before adding the bananas and other ingredients. Made it in a dark non-stick bundt pan, so I reduced the oven temp per the cake box instructions (The different types were different temps.) After the first one was so incredibly moist I decided not to even flour my pan on the second one. I came right out and was smoother on the surface. I ate mine plain with nothing added. My husband LOVES frozen whipped topping. He nuked his for a few seconds then generously dolloped the topping on. This cake is DEVINE; naked or not. :-D Thx for posting this winner!
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4 users found this review helpful

Wonderful Banana Cake

Reviewed: Jun. 15, 2012
Needs more stars!! "Wonderful" is modest. I didn't have Duncan Hines Butter yellow cake mix, but made it twice in one week with two different yellow mixes (one was Sugar Free) and just added 1 Tbs. softened butter into the cake batter before adding the bananas and other ingredients. Made it in a dark non-stick bundt pan, so I reduced the oven temp per the cake box instructions (The different types were different temps.) After the first one was so incredibly moist I decided not to even flour my pan on the second one. I came right out and was smoother on the surface. I ate mine plain with nothing added. My husband LOVES frozen whipped topping. He nuked his for a few seconds then generously dolloped the topping on. This cake is DEVINE; naked or not. :-D
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Caribbean Zucchini Bread

Reviewed: Apr. 22, 2012
The recipe is quite good as is, but based on what I had in stock and what we really like, I made the following changes, and it was awesome! 1) Changed the flours to 1 cup white & 2 cups whole wheat 2) reduced the oil by about 1/3 3) didn't have any applesauce to use but used a little crushed pineapple instead (even more Carribean) 4) added one more very small banana 5) reduced the sugars by more than half and added some Splenda or Sugar Twin to replace just some of that (maybe half). 6) added some coconut as another poster mentioned (also a sweet component) 7) added about 1/2 c chopped pecans too (actually ait was probably a little more than that, because we really love them down here in Texas) 8) tossed in a few raisins and dried cranberries too as well as about 1/3 c of flax seed. 9) lastly I added about 1/3 - 1/2 c of quick oats for a little extra fiber. I used 4 mini loaf pans. Just make sure they are evenly spaced in the oven and check for doneness with a toothpick a little sooner than you would with the larger loaves. Next time I may leave some of those ingredients out and try fresh chopped cranberries (for a little tartness and maybe substitute a little grated carrot for some of the zuchini just for a little change-up **Btw if zucchini is on sale or you just happen to have a lot on hand, grate it and freeze in 2 1/2 c portions to be ready to bake the next batch. Spread it thin in a freezer container or flat in a freezer bag for quick incorporation on short notice
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8 users found this review helpful

Garlic Carrots

Reviewed: Feb. 9, 2012
Easy--Quick--Delicious--Different--Inexpensive! What more can you ask for? My hubby doesn't like anything sweet with his meals, and we're both diabetic, watch our sodium intake (used only half the salt called for), and opt for extra fiber wherever we can. Presentation (color & texture variety) and nutritional value are always a consideration for us as well. The aroma builds anticipation quickly! What a home run this recipe is! I tried to stick to the recipe as best I could, but he and I both are a bit impatient when it comes to measuring. I may have cooked them on a lower heat than some of the other reviewers, because I had several other dishes going at the same time and didn't want to have to watch them all that closely. Using a slightly larger skillet makes it easier too since you can just swirl and toss the pan without having to actually stir it. My garlic cloves were enormous, cut the baby carrots in half or thirds if they were really large. I did add extra water somewhere in the process (not necessarily hot water), and was a little heavier handed with the thyme (compared with the photos posted here.) I will definitely ALWAYS use EVOO for this dish as it cranks up the flavor but doesn't overwhelm. Forgot to sprinkle the parmesan on top at the end as suggested by other posters, but I can't wait to try it next time. Definitely will try adding other vegetables too at some time. BTW, this would be a great dish to teach your kids to make too. Thanks, Chris. These are winners!
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Nickie's Apple-Pecan Cheesecake

Reviewed: Feb. 4, 2009
Everyone in our house and my DH work LOVED it. I found this recipe in a magazine-you know, plugging their ingredients-that said to bake at 325 for 1hr - 1hr+5min. For my oven (always a little cooler, I guess) I baked it 1hr+10min. My apples still looked wonderful. CHANGES: Added 1 Tbsp lemon juice to the cream cheese mixture(maybe a little more) and increased pecans in the topping to 1 cup (also, maybe a little more.) We love pecans in Texas! The 3 textures--creamy filling, chewy apples, and crunchy nuts make this desert heavenly. And using the foil as a liner to lift it out was really easy. Everyone at my DH office that tried it asked for the recipe. I didn't want to type it over for them. So I looked on AllRecipes. Yeah! It was here. Thanks for posting this winner for us lazy recipe hounds!
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6 users found this review helpful

Quick Sticky Buns

Reviewed: Sep. 20, 2008
My family goes GAH-GAH over these sticky buns. When my children know I'm baking these, they run to get their friends. My husband doesn't want to share! I have to double the recipe and bake in a bundt pan. It really looks impressive too when turned out on a plate. It looks like you spent hours on it, but it is sooooo easy.(DON'T try tripling it though. It won't get baked through without the outside getting way too dark.)I also increase the cinnamon by 1/2 tsp, the margarine by 1 Tbsp, the brown sugar by 2 Tbsp, and the pecans by 1/4 cup. Otherwise, the topping is too scant for our taste. If you use the extra large biscuits, you'll need to cut them into thirds, and I wouldn't recommend using the large biscuits for both cans (when doubling). It's just too much dough. For my oven, I have to reduce the heat to 415-425 so the outside doesn't over bake before the inside is done. This is a favorite we'll be baking for many years to come!
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18 users found this review helpful

Ramen Coleslaw

Reviewed: Jun. 15, 2008
Thanks soooo much for the tip of using sunflower kernels instead of sesame seeds. Love the sesame seeds, but they are very expensive in my area. Seems price of ingredients becomes more important each day!
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3 users found this review helpful

Apple Crisp II

Reviewed: Mar. 19, 2008
I tried to incorporate some of the suggestions of other reviewers; used Granny Smith apples, cut the white sugar to 3/4 cup, added some nutmeg, and doubled the crust for one on the bottom and one on the top. Wish the topping was crispier. I think next time I'll use a little more apples too. It was gone in no time! The next time I cut the white sugar to 1/2 c., because I only had a couple Granny Smith and the rest Fuji. I cut the cinnamon to just over 1/2 tsp., because a whole tsp. just seemed to overwhelm the other flavors, and left out the nutmeg. I softened the butter and cut it into the rest of the crumble ingredients then stirred in about 3/4 c. chopped pecans, because we love pecans in everything! Also after placing half the apple mixture in the baking dish I sprinkled a layer (about 14-15 oz.) of fresh cranberries, then the remaining apples and crumble topping. It looked really pretty through the sides of the clear glass baking dish. Sooooooo delicious too; especially warm with some really good vanilla icecream on top. I highly recommend this recipe with or without the cranberry layer.
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Cauliflower and Carrot Casserole

Reviewed: Mar. 19, 2008
Doubled the sauce as suggested by another reviewer. Otherwise there would have been no sauce at all. We didn't find it very zippy, but we're Texans and, admittedly like things to be extra zippy. The dish simply wasn't to our liking at all. Thanks anyway.
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