HNECKONE Recipe Reviews (Pg. 1) - Allrecipes.com (1035761)

Chicken Enchiladas II

Reviewed: May 24, 2012

I'm giving this 5 stars because it's so easy and inexpensive. I made it exactly as written (I used flour tortillas but I understand from other reviewers that enchiladas should be made with corn tortillas) Next time I'll try the corn ones. The green chilies really make these good - don't omit them!

Was this review helpful? [ YES ]
0 users found this review helpful

Coffee Shop Corn Muffins

Reviewed: May 19, 2012

This is the best corn muffin recipe I've tried so far. They're nice an moist and just right in sweetness & texture. Plus, they're very easy to prepare. Good for breakfast or for a dinner side. I will definitely make these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Beef Stew VI

Reviewed: May 1, 2012

Excellent basic beef stew. I didn't have red wine on hand so I searched for a recipe that does not include it and came up with this one. The meat was tender (even without the wine) and I really liked the spice combination. I was hesitant to use so much rosemary with beef but I'm glad I made the stew as written. The only changes I made were: 1) saute the onion with the beef (instead of adding it with the other veggies) and 2) double the corn starch because we like a thick stew. I will definately make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Breakfast Sausage

Reviewed: Apr. 13, 2012

As many others noted, I will not go back to the store-bought patties again! These taste and smell similar to the store-bought ones except without all the gristle, added salt and msg. These are perfect the way they are. I was searching for something different to do with ground pork and came across this recipe. I'm so happy I did!

Was this review helpful? [ YES ]
1 user found this review helpful

Banana Oat Muffins

Reviewed: Apr. 10, 2012

Excellent muffins!!! I can't stop eating them! The oats give them a really nice texture. The recipe calls for "rolled oats" which I interpret to mean the long cooking type. I used quick oats instead. I've not yet tried these with the long cooking type but other recipes I've tried usually come out lighter and more moist with the quick-cooking type oats. I did made a few changes. I added 1/2 cup finely chopped pecans. The only other change I made was to use a generously greased muffin pan in lieu of paper liners (didn't have any). I was worried they might stick but I had no trouble at all. I baked for the minimum time and took them out and let them sit for 5 minutes in the pan before I removed them to a cooling rack. They popped right out easily. I will definately make these again exactly the same way I made them today.

Was this review helpful? [ YES ]
2 users found this review helpful

Buttermilk Oatmeal Muffins

Reviewed: Apr. 2, 2012

These are my first attempt at Oat Muffins and I'm very pleased. These muffins have a nice, light texture and are very moist. I added 1/2 tsp cinnamon just because I always add it when I cook oatmeal to serve hot. The only reason I didn't give this recipe 5 stars is becaue I think they would be perfect with the additon of some type of fruit. Small chunks of apple or banana (and the cinnamon) would make these 5 star muffins.

Was this review helpful? [ YES ]
0 users found this review helpful

Bacon Cheese Frittata

Reviewed: Feb. 2, 2012

I give it 5 stars because it tastes great, is easy to make and re-heats very well. A wonderful meal any time of day, especially with a fruit plate on the side. Don't skip the green onions - they make this dish. I've also made this wilh italian sweet sausauge (casings removed, chopped up and fried), chopped tomatoes and italian mix shredded cheese. Recipe is very versatile.

Was this review helpful? [ YES ]
1 user found this review helpful

Swedish Meatballs (Svenska Kottbullar)

Reviewed: Jan. 29, 2012

Definitely 5 stars!!! I was hesitant to use what Americans call "baking spices" with meat but I'm so glad I tried this (including the ginger). The spices are perfectly blended and very subtle. I served it over egg noodles which works great with the gravy & meatballs. I would be very proud to serve this to dinner guests. The only change I made was to use 1/2 lb ground beef & 1/2 lb ground pork instead of the 2/3 & 1/3 ratio in the recipe (just for practicality -- I will be making this again soon!)

Was this review helpful? [ YES ]
5 users found this review helpful

Chicken Noodle Soup

Reviewed: Jan. 23, 2012

I was surprised at how good this was for being so simple. I simmered 2 large thigh/leg pieces in 12 cups of water for about 45 mins then let it cool. Then I skimmed the excess fat off the surface and removed the meat to a platter. Then I pulled all the meat off and discarded the skin & bones. I then proceeded with the recipe as written, using the reserved broth/water instead of plain water. I will definately make this again. It was a long process but definately worth the effort! Using dark meat makes a much more flavorful soup than breast meat and it's less expensive.

Was this review helpful? [ YES ]
1 user found this review helpful

Mom's Best Macaroni Salad

Reviewed: Dec. 15, 2011

Only giving it 4 stars because I agree with general reviewers' consenus that it's too sweet with both sugar and sweetened condensed milk. I like the tangy/sweet combo, espcially with the peppers. I will definately make this again but next time I'll leave out the sugar.

Was this review helpful? [ YES ]
3 users found this review helpful

Quick And Easy Mexican Chicken

Reviewed: Dec. 12, 2011

This is very, very good - espcially for how simple it is. I rubbed the chicken with olive oil and sprinkled the seasonings lighltly (more than "a pinch"!) before frying in olive oil and it came out nicely spiced. The only change I'll make next time is to use garlic salt instead of real garlic. The minced garlic burned before the chicken was cooked. FYI - this tastes better as it sits. Next time I will prepare it about 1/2 hr ahead of the side dishes and let it "rest". I made Mexican Rice from this site and both turned out excellent. Thank you Karen.

Was this review helpful? [ YES ]
2 users found this review helpful

Mexican Rice II

Reviewed: Dec. 12, 2011

This is an excellent side dish for the Mexican Chicken recipe on this site. The first time I made this exactly as written. The second time I made it I did not intend to change anything but after the rice was in the pan, I realized I was all out of cumin so I substitued 1/4 tsp. chili powder and 1/4 tsp. of paprika. Cumin is better but this worked well also. Next time I'll try adding green peppers and red kidneys.

Was this review helpful? [ YES ]
2 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Dec. 8, 2011

I don't often give a recipe five stars but the great flavor, simplicty and economy of this recipe deserves it. This is perfect soup for cold weather! I've made this several times and found that using 1/2 veg. broth and 1/2 beef broth gives a better flavor. I also add a few extra cups of broth because we like it more soup-like than stew-like. Also, I use frozen green beans in place of the zucchini because they hold up better. Unless you put the zucchini in about 1/2 hour from serving, it gets mushy. I like to make a double batch and freeze half. It's wonderful to come home to after work and the freezing doesn't really affect the taste.

Was this review helpful? [ YES ]
4 users found this review helpful

Eggplant Parmesan I

Reviewed: Nov. 21, 2011

I gave this 4 stars but with the changes I made I think it deserves 5 stars. *I breaded & fried the eggplant slices (dredge in flour, dip in egg and coat with bread crumbs). *I used meat sauce (ground beef fried and added to your favorite sauce). *I used parmesan cheese with the ricotta mixture and mozzarella on top. This rivals the best dishes I've had at Italian restaurants.

Was this review helpful? [ YES ]
1 user found this review helpful

Dill Veggie Tuna Salad

Reviewed: Aug. 12, 2011

Very light and refreshing on a hot summer day. The ranch dressing and dill is a nice flavor combination. This is a nice change from the mayo-based receipes. The small shells are the perfect size for this. The only change I made was to use 2 tsp. dried dill because I didn't have fresh dill on hand. The quantities of the ingredients are right on except for the tuna. I used 1 - 5oz. can of Tuna (nowadays Tuna cans are only 5 oz., not 6) but it wasn't enough. Even a 6 oz can isn't enough for all the veggies and pasta. Next time I will use 2 cans of Tuna and fresh dill.

Was this review helpful? [ YES ]
3 users found this review helpful

Cold Tuna Macaroni Salad

Reviewed: Jun. 23, 2011

Good, basic recipe! I like the tanginess of Italian dressing with the sweetness of the sugar. It's not overpowering like a lot of tuna-mac salads. The only change I made was adding some green & red bell pepper, chopped small (about 1/4 cup). The ratio of dressing to pasta is right on target. It's best to make ahead and let is sit overnight. The dressing gets soaked in and the flavors mix nicely.

Was this review helpful? [ YES ]
2 users found this review helpful

Julie's Chicken Salad

Reviewed: May 26, 2011

This is the best chicken salad I've had! I've been making this for years now and I always get asked for the recipe. I found in a woman's magazine and they called it Waldorf Chicken Salad (for obvious reasons). I usually use Craisins instead of raisins. Also, instead of boiling the chicken, I baste it with butter and sprinkle with dried rosemary, then bake it in a covered casserole dish at 350 for about 30 mins., or until no longer pink. The rosemary adds a nice flavor. I disagree with the reviewers who said it was too much mayo - if you let the salad sit overnight, the mayo gets absorbed. 1 cup is a perfect amount.

Was this review helpful? [ YES ]
5 users found this review helpful

Mulligatawny Soup I

Reviewed: May 20, 2011

This is delicious! The only change I made was using plain yogurt in place of the cream. (I just never buy heavy cream) I microwaved the yogurt right in the plastic container for about 45 seconds and it worked perfectly. Unlike a lot of soup recipes that use chicken breast meat (instead of dark), the chicken comes out very tender. The vegetables and apple get very soft and creamy. I've ever been a fan of Indian food until now. The curry really makes this dish savory. I agree with the other reviewers who say DOUBLE IT!

Was this review helpful? [ YES ]
4 users found this review helpful

Key Lime Pie V

Reviewed: Mar. 30, 2011

I only gave this 4 stars because there is a better version (in my opinion) that's similar but uses 4 egg yolks (not 2) and 1/2 cup bottled key lime juice (not 1/4 c). Then bake it @ 350 for 15 mins to firm it up. Let cool and serve with whipped cream. Everyone I serve it to says it's the best key lime they've tasted.

Was this review helpful? [ YES ]
9 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Mar. 27, 2011

I make this using thigh meat with bone & skin. The first time I tried this, the chicken turned out very tender and juicy. However, the skin was too charred and broiling for so long filled the house with smoke. The next time I made this, I took other reviewers' advice and baked the chicken at 350 for 40 mins, basting every 15 mins, and then broiled it for about 8 mins. It came out just right and didn't smoke up the house. The basting sauce has a very good flavor. Plus, it's convenient and inexpensive because it's made using ingredients commonly on hand. I will definitely make this again using the baking method.

Was this review helpful? [ YES ]
4 users found this review helpful