Trishie Recipe Reviews (Pg. 1) - Allrecipes.com (18712315)

cook's profile

Trishie

Reviews

Menus

 
View All Reviews Learn more
Photo by Trishie

Banoffee Pavlova

Reviewed: Apr. 27, 2004
This is my recipe and I need to correct the steps in this recipe as published by AR: 1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and trace an 8 inch circle onto the surface. 2. In a metal or glass bowl whip the egg whites and salt until soft peaks form. (The salt helps break down the “stickiness” of the egg whites) 3. Gradually by tablespoon add the sugar while continuing beating until the mixture is stiff and shiny 4. Sprinkle the cornstarch & cream of tartar over the mixture add the vanilla and white wine vinegar and mix in for a further minute. 5. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a spatula. 6. Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled. 7. Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate. It should also mention in the ingredient list that the eggs should be at room temperature (this maximises the eggs whites’ ability to whip up properly) Its also normal for the "meringue to crack" once cooled but when you have the toppings on you wont even notice! Thanks for trying my recipe!
Was this review helpful? [ YES ]
13 users found this review helpful

Chili Rick's

Reviewed: Nov. 14, 2007
I made this when it was my turn to host our bookclub meeting and "wow" what a winner! We all loved it and I have certainly put it up to them to serve a better supper when its their turn!!!
Was this review helpful? [ YES ]
21 users found this review helpful
Photo by Trishie

Mexican-Style Goulash

Reviewed: Apr. 24, 2008
This is a one pot wonder! I use pasta twists as I can not get elbow macaroni here in Ireland!! The kids love it as it is different! An easy alternative to the usual Spaghetti Bolognaise and a hint of chili as they are not particularly fond of chili con carne!
Was this review helpful? [ YES ]
12 users found this review helpful
Photo by Trishie

Glazed Meatloaf II

Reviewed: May 13, 2008
excellent recipe! All the kids loved it (as long as I chop the onions really small!!) Husband who isnt a fan of meatloaf loved it too!! so did my neighbour who made it the next day after me raving about it and giving her the recipe!!
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by Trishie

Pineapple Bread Pudding

Reviewed: May 20, 2008
This was delicious! I could not get crushed pineapple so I drained a can of chunks and put them in the blender to "crush" them. I had to cook it for longer and I increased the temp to 400*F for that extra 10 mins and I left it uncovered for the extra 10 mins too!!!
Was this review helpful? [ YES ]
17 users found this review helpful
Photo by Trishie

Morning Glory Muffins I

Reviewed: May 23, 2008
I ommitted the nuts cos I don't like nuts!! Yummy yummy yummy!!
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by Trishie

Dark Chocolate Cake I

Reviewed: Sep. 26, 2008
This cake was very light and very chocolatey, I followed the recipe exactly but only made 2 layers instead of 3 (I only have 2 pans!!)The kids loved it and will become one I will make over again!!
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by Trishie

Downeast Maine Pumpkin Bread

Reviewed: Oct. 31, 2008
As if this recipe needs another review!! I made this for halloween in a Bundt Pan which required about 1ht 10mins cooking time. I put this glaze over it: 1 cup of confectioners sugar, 2 Tbs melted butter, 5 tsp of milk, 1/8 tsp vanilla extract, 1/8 tsp cinnamon, 1/8 tsp allspice. It was delicious!!
Was this review helpful? [ YES ]
129 users found this review helpful

Cajun Chicken Pasta

Reviewed: Jan. 13, 2009
I made this for a dinner party. What I did differently to the recipe is: I let the chicken sit in 3 TABLESPOONS of cajun spices for about 3 hours, then I cooked the chicken and removed the chicken from the pan and put it in a warm oven, then I added the other ingredients to the pan and after adding the cream I let the mixture boil then simmer to reduce it to a thicker sauce. While sauce was simmering I cooked the pasta. I plated up the pasta spooned the sauce over the pasta then I placed the Chicken on top of everything. All of us really really liked this dish!!!
Was this review helpful? [ YES ]
17 users found this review helpful
Photo by Trishie

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Jan. 13, 2009
I made these for a dinner party!! They were great!! I made them in a muffin pan with silver foil muffin papers and I was too afraid to take them out of the papers (in case I accidentally split them and the molten middles ran out!!) so I served them in the papers!!! I decorated the plates with raspberry "coulis" and sugared raspberries and sprinkled the tops with icing sugar and 1 sugared raspberry. My guests were very impressed, siad they looked and tasted like restaurant quality deserts!!!
Was this review helpful? [ YES ]
2 users found this review helpful

Sloppy Joes II

Reviewed: Jan. 22, 2009
My husband said that this could only be given 4 stars as we had never had sloppy joes before and had nothing to compare it with!! I left out the green bell pepper (cos of the kids) but I thought it was really really good!!!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Trishie

Chicken Pot Pie IX

Reviewed: Jan. 22, 2009
Great Pot Pie!! I browned the chicken in the pan first then I added the chicken mixture to the sauce mixture before I put it into the pot. I made them in individual small "souffle" pots without a crust on the bottom and made a biscuit crust for the top.
Was this review helpful? [ YES ]
4 users found this review helpful

Crescent Mummy Dogs

Reviewed: Jan. 22, 2009
We made these at Halloween (I know very late reviewing them!!) They were good but I found it tricky getting the cheese rolled into them.
Was this review helpful? [ YES ]
8 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 22, 2009
I followed the directions EXACTLY and I have to say the seasoning was only on the skin. The meat of the chicken had no flavour in it at all. I even did as another reviewer suggested and put the spice mixture into a small bottle with a shaker top. **********UPDATE**********: I made this again, and I buttered the chicken A LOT before I sprinkled the spice mixture onto it. I also BASTED the chicken throughout the cooking process and this time it was certainly delicious and worthy of 5*'s!!!
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by Trishie

Australian English Trifle

Reviewed: Jan. 22, 2009
Top Trifle!!
Was this review helpful? [ YES ]
27 users found this review helpful
Photo by Trishie

Classic Gingerbread Cutouts

Reviewed: Jan. 22, 2009
This recipe was perfect for building gingerbread houses!!
Was this review helpful? [ YES ]
11 users found this review helpful
Photo by Trishie

Autumn Spice Ham Steak

Reviewed: Jan. 23, 2009
Nice recipe very tasty!!
Was this review helpful? [ YES ]
8 users found this review helpful
Photo by Trishie

Trishie's Chocolate and Orange Bread Pudding

Reviewed: Jan. 29, 2009
I have to say if you want to make this a truly amazing dessert (not that it already isn't!!) you should pair it with Avon's Warm Orange Sauce ~ http://allrecipes.com/PersonalRecipe/62652754/Warm-Orange-Sauce/Detail.aspx?prop31=8 ~ and top it with freshly whipped cream! Enjoy!
Was this review helpful? [ YES ]
10 users found this review helpful
Photo by Trishie

Baked Ziti I

Reviewed: Jan. 30, 2009
WOW!! Ok I made a couple of changes (cos I couldn't get the right ingredients) I used Creme Fraiche instead of sour cream and grated mozzerella instead of Provolone (cant get Provolone here!)I mixed 6 ozs of the spaghetti sauce into the cooked pasta. I added some garlic and some tuscan mixed herbs to the sauce. Then I mixed the grated Mozz with the creme fraiche and spread this mixture over the first ziti layer. Then I followed the recipe exactly and at the end I put some sliced mozz on the top after the grated parm!! It was a very flavourful dish!!
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by Trishie

Raspberry Fudge Brownies

Reviewed: Feb. 18, 2009
YUMMYLICIOUS!!
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 48) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Rockin' Tacos
Rockin' Tacos

A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.

Mexican Desserts
Mexican Desserts

Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States