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

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.

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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!)

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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.

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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.

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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.

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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.

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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. brother 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.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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Cucumber Salad

Reviewed: Feb. 16, 2011

This is very tasty and light. I don't care for raw onions and garlic so I substituted 1 tsp. onion powder and 1 tsp. garlic salt and omitted regular salt. I only had 2 cucumbers on hand so I used the other half for a vegtable dip for carrot sticks, celery sticks, etc. which was very good. I will definately make this again. I think it will be especially good on a hot summer day!

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30-Minute Minestrone

Reviewed: Jan. 22, 2011

Very tasty and satisfying. I added a can of red kidney beans (rinsed) and an extra cup water+1 extra cube beef bouillon to compensate for the extra volume of the beans. It was just right. I will definately be making this again. I'm always happy to find a soup that contains standard pantry items and is quick to fix.

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Banana Sour Cream Bread

Reviewed: Dec. 28, 2010

Definately the best banana bread recipe I've tried yet! I made this for Christmas goodie bags and I'm very proud to have included a loaf of this moist, flavorful bread in each one. I took other reviewers' advice and baked the loaves at 325. I used two 8" pans and one 9" pan. I cooked the 8" loaves for 1 hour 5 mins. and the 9" loaf for 1 hour 10 mins. I don't understand why some people had so much trouble with the timing. I use glass loaf pans - perhaps metal pans cook differently? I followed the recipe exactly and will do the same next time - I wouldn't change a thing. It's perfect :)

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Scotcharoos

Reviewed: Dec. 28, 2010

I made these for Christmas goodie bags and they turned out very well. As other reviewers noted, I doubled the chocolate/butterscotch chip coating and it was just the right amount. Also, I cooked the peanut butter/sugar mixture just until it started to bubble and I had just enough time to stir in the cereal before it began to firm up. The description is right! These are a wonderful combo of flavors and textures. Very sweet and tasty. I will definately make again.

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Muenster Chicken and Mushrooms

Reviewed: Nov. 7, 2010

I've been making a similar dish for years with one exception. The most notable addition, which really makes the dish in my opinion, is to squeeze fresh lemon juice over the whole dish before it goes into the oven. Also, I use very thin chicken breast cutlets and decrease the cooking time to 30 mins total. If you don't have muenster, swiss cheese works well also.

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Pork Chops with Sour Cream and Mushroom Sauce

Reviewed: Oct. 11, 2010

I too followed other reviewers' advice and made some additions. I sprinkled the pork chops with garlic salt, pepper and paprika. I wisked the sour cream & cream of mushroom together in a small bowl. In a large electric skillet I sauteed chopped onions and chopped fresh mushrooms in olive oil & butter and then removed them, adding them to the sour cream & soup. Then I browned the chops, added the sour cream/soup mixture and simmered for about 35 minutes on very low heat, turning once and stirring often. It came out very good and there was plenty of tasty sauce. The paprika added nice color. I served it with egg noodles and corn.

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