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Brown Sugar Meatloaf

Reviewed: May 9, 2014
Another review after a ton of modifications were made (mostly due to what I had on hand). No loaf pan, so used a foil lined large casserole (which kind of prevents putting the sauce on the bottom). One lb ground beef, to which I added a couple dashes of Worcestershire, garlic salt, onion salt, one egg, 1/4 tsp black pepper, about a 1/4 of the sauce mixture, and 3/4 cup panko breadcrumbs. Nothing else (onion allergy). For the sauce I used a scant 1/2 cup brown sugar, 1/4 cup honey chipotle BBQ sauce, 1/4 cup ketchup, and a couple of squirts of yellow mustard. I formed half of the meat into a loaf shape in the casserole, and smeared on about 1/3 of the remaining sauce. Layered the other half of meat on top of that, and smeared another 1/3 of the sauce all over the loaf. I reserved the remaining sauce to use as a dip. Baked at 350 for an hour with two baking potatoes (oiled and salted), and everything was done after the hour. The meatloaf needed salt (I only added garlic and onion salt, and not enough of those), and was a tad mushy (due to the panko, I think), but neither was the fault of the recipe. Great base recipe to make your own, since the meat IS a bit bland. But what a great jumping off point! I'll try again, as per the recipe, sans the onion, and continue to experiment until I find MY perfect meatloaf. Thanks for the great recipe!
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2 users found this review helpful

Shannon's Smoky Macaroni and Cheese

Reviewed: Nov. 26, 2012
Really, really good, with a lot of potential. I may have overdone the smoked Gouda, and would use half smoked, half non-smoked next time (or maybe 75/25), as the smoky flavor was a titch overwhelming (but I'm not a huge fan of smoky flavors). I used about 4 cups of half and half, and a cup and a half of whole milk, and Provolone in place of the Swiss (not a fan of the Swiss cheese, although to be fair, I should have given it a chance in this dish). I also used Trader Joe's whole wheat rotini, and may change that next time, although the ridges held the sauce beautifully. The only other change I made was to use melted butter over the Panko and parm mix instead of olive oil. This recipe proves that it's only as good as the ingredients. Use the best you can afford, as it makes a difference. Reheats wonderfully. I know it annoys me when people people rate a recipe up or down based on their changes, but I think this recipe lends itself to easy, personal- preference changes. If you don't like Swiss, don't use Swiss. If you don't like spicy, don't use the red pepper in the crust (or double it, like I did). Wonderfully adaptable, but I promise to try it exactly as written next time, with more adaptations the time after. There WILL be a next time. Next times. We're all fighting over the left-overs, and that seldom happens in my house. One of the best recipes I've run across here, and that's saying a LOT. Thank you for an easy, delicious, unlimited- possibilities recipe!
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16 users found this review helpful

Creamy Avocado-Ranch Dip

Reviewed: Jul. 5, 2011
Holy delicious! This is amazing! The reviewer who asked if they could eat it with a spoon wasn't kidding! I've made this twice in the past 3 days. The first time I made it exactly as written, and it was really, really good. The second time I made it, I made the following modifications: used 3 avocados, celery and garlic powders as opposed to salt (I think the Ranch dressing mix has more than enough salt, and I put salt on everything), 1 full TBS of hot sauce, and instead of using the food processor, left everything kind of chunky. I just used a spatula to mix up the (softened) cream cheese (cubed) and sour cream mixture, and left the avocados rather chunky, too. Next time I make it (and there will be many next times), I'm going to double the hot sauce to 2 TBS, and leave everything chunky. Maybe add a little garlic, but really, this recipe doesn't need much tweaking. Outstanding! I'm spooning it over my pulled pork sandwich and may have found food nirvana :) Note: There was some slight separation on the third day, but it did not affect the flavor, and was easy to mix up again. I did not find any discoloration due to the avocado, either, like others have said.
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5 users found this review helpful

Sweet Grilled Corn

Reviewed: Sep. 2, 2008
I thought this was outstanding! We made this for our Labor Day cookout. We used 6 ears of corn, skipped the soaking, skipped the macadamia nut oil (didn't have any) and cut the garlic down to 2 tsp. Fabulous! The herb taste was not overwhelming, just subtle, but the corn was juicy and uber-delicious. I had rather large ears of corn, and grilled 5 minutes, gave it a 1/4 turn, grilled 5 minutes, gave it a 1/4 turn, etc. I think the total cooking time on the grill was about 25 minutes. Next time I make this I'd like to spice it up a bit, but this was great for the folks (who don't like any spice at all). One of the best recipes I've run across on this site! Thanks!
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1 user found this review helpful

Indian Tandoori Chicken

Reviewed: Aug. 3, 2008
I thought this was pretty good! I used 3 boneless, skinless chicken breasts (close to 2 lbs), used onion powder instead of onion (due to allergy) and skipped the cilantro (accidently). I marinaded for about 18 hours in the fridge, then threw the whole thing, marinade and all, into a 350 oven for about 45 minutes (uncovered). The chicken came out juicy and bursting with flavor. Next time I try this (and there will most definitely be a next time) I'm going to cube the chicken and maybe cook it on the grill, kabob style. I agree with the others that said the grill might add a smoky flavor that would work great with this dish, but it was just too hot to grill today. I can't guarantee the taste is authentic (the onion allergy prevents me from eating this when I'm out), but I can say it's pretty darn good! Thanks!
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30 users found this review helpful

Chile Pork

Reviewed: May 25, 2008
I really, really wanted to love this, and think that with some modifications I'll like it a lot better. I made this according to the recipe first, and found the taste of cumin to be overwhelming (and not in a good way - I normally love cumin). I was using just over 2 lbs of pork tenderloin, cut into bite-sized pieces, and I packed them into a 1.5 quart oval cassarole dish - the pork cubes were in 2-3 layers and close together. Because of this, I baked for 1 hour 45 minutes (stirring half-way through) instead of the 2 hours and the pork came out only semi-dry (I baked uncovered since the recipe didn't specify). I'll cut down to 1 hour and 30 minutes next time. I'll also add some brown sugar next time as well as cut down on the cumin. I served this with taco flavored rice and the combo seemed to be a hit. I think this recipe has some great possibilities and am looking forward to personalizing it. Will most definately make again!
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Slow Cooked Corned Beef for Sandwiches

Reviewed: Oct. 23, 2007
Wow! I made this last night, and stuck pretty close to the recipe as written. The only two things I did differently were to replace most of the water (to cover) with organic beef broth, and I had to use a heavy bowl to keep the meat under the liquid (it kept floating to the top and left parts of the meat out of the liquid. I didn't want that meat to dry out). Outstanding! The meat came out juicy, tender, flavorful, and none of the added flavors overpowered any of the other flavors (I was a bit worried about all of that garlic and pepper). Best of all, meat was not too salty, as other briskets can be. I used 2 cans of Miller Lite for the beer, and am anxious to try a beer with a bit more 'body' and flavor next time. Great recipe! I won't make Corned Beef any other way!
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3 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Sep. 23, 2007
This recipe makes some amazing pork! Used a 5.70 lb pork butt, bone-in, and ended up cooking it on low for about 23 hours. I shredded it at right about 20 hours. The pork is moist and oh, so good. I didn't measure the liquid smoke or the salt (I used gray french sea salt), just used what I thought was enough, and I didn't think the meat was too salty at all. I put a bit in a bowl and added some Famous Dave's Sweet & Tangy BBQ sauce and thought I'd died and gone to pork heaven. I will be making this recipe again and again. It was so easy and so good! Thanks for the great recipe!
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3 users found this review helpful

Eggnog I

Reviewed: Dec. 14, 2006
I made this for our office holiday party and it was a huge hit! I was kind of worried at first, as no one seemed to be drinking it, but finally a couple of people tried it and then spread the word. I received a ton of compliments on this - the best coming from my coworkers from India who had never had it before! They each asked for the recipe to send home. The eggnog came out smooth, creamy, and quite delicious. I did not add any nutmeg, but set out ground nutmeg, cinnamon and whipped cream for people to add to their own taste. I'll be making this again and again! Thanks!
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47 users found this review helpful

 
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