Mrs Harte Recipe Reviews (Pg. 1) - Allrecipes.com (1286056)

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette

Reviewed: May 18, 2012

Wow, this salad tastes great and is so tropical - but gets 4 stars for being time consuming and expensive to make! I changed a few things up, but kept most ingredients the same. I made the mango salsa as the recipe stated, and cooked the chicken breast with citrus pepper seasoning. Instead of the dressing recipe, I substituted Newman's Own Light Lime vinaigrette. I still mixed up the chipotle spice mixture, but sprinkled a little of it over the top of the salad before pouring on the dressing. Last, I used a head of lettuce and mixed that with Salad Savoy for some crunch, instead of the spinach & coleslaw mix. I only used red bell peppers instead of all 3 colors (because of the cost). It is a pretty impressive dish to serve!

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Mango Chutney

Reviewed: May 9, 2012

This recipe is amazing, and the flavors are so good! I changed the recipe to serve 13 and it made approximately one cup. I substituted a dash of cayenne pepper for the red chiles, ground ginger for the fresh, and frozen mango chunks instead of fresh. I used my food processor to make the mango pieces smaller (salsa sized). Of course the time needs to be changed if you are making smaller batches - I cooked it for about 1/2 hour and it thickened up nicely. Tastes great chilled and warm!

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Grilled Caribbean Chicken

Reviewed: May 9, 2012

I loved this recipe, but I just can't convince the husband to embrace fruit in a main dish! I only marinated the chicken for a couple hours, but it still had a good flavor. I made Mango Chutney from this site (recipe by Shirley Crowley), but instead of adding it to the marinade (I had a feeling the hubby wouldn't like it), I spread it over the chicken during the last 10 minutes of baking, then served the rest chilled on the side. I will make this again (but without the chutney), and will be sure to marinade overnight for a stronger flavor.

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Grilled Chicken with Fresh Mango Salsa

Reviewed: May 4, 2012

I tweaked this a little based on what I had in the pantry - I used ground ginger instead, and added it to the chicken before baking. I also had to use frozen mango pieces and white vinegar instead of cider (I don't know if I'd even be able to tell a difference anyway). I added chopped white onion, too. I thought this recipe was really fresh and tasty, but my husband didn't like it much... he only ate the chicken, and he loves mango!. He thinks it would be better if the fruit was chilled instead, and it did seem to me that the the flavors developed more after it had cooled on my plate. When I try this again, I will probably dice the mango into little pieces and chill it before serving. I would like to try this with fish next!

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Blackened Tuna

Reviewed: Mar. 15, 2012

Fantastic! I love how easy it is to make. I don't follow directions to a T, so I just shook enough seasoning on to coat the fish. I used my cast iron grill pan, which worked really well for keeping most of the oil and butter off the fish.

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Easy Chicken Tetrazzini

Reviewed: Feb. 13, 2012

The recipe as written is just 3 stars, but is fantastic with a few additions. I halved the recipe and used 2 cans of chicken (short on time). I put the chicken in the saucepan with the butter and a tbsp of garlic, and sauted for a couple minutes. Then, I added a heaping tbsp of sour cream to the soup mixture, as well as garlic salt, onion powder, and pepper. I also added a can of mushrooms and peas, and topped with the cheese and Italian bread crumbs. The fiance loved it, and so did I! Very flavorful and perfect for a cold night.

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Cha Cha's White Chicken Chili

Reviewed: Feb. 8, 2012

This is delicious and has a great amount of spice! I did have to change it up a bit based on what I had in the house - I used a can of tomatoes & chilies instead of the canned chiles and jalapenos. I sliced up jarred jalapenos and added them, along with some of the juice. I even added more cayenne pepper! I only used one can of beans. So tasty - and great with the tomatoes.

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Grilled Salmon with Cilantro Sauce

Reviewed: Jan. 29, 2012

What a nice, spicy change for salmon. I don't have Old Bay, so I just used spices I have in the house. I need to buy a canister of it... The jalapeno gave a nice kick and the cilantro was great! I used less butter than it calls for, and next time, probably will use a tiny bit of olive oil instead.

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Mom's Cucumbers

Reviewed: Jan. 29, 2012

My mom used to make this all the time when we were kids. I love it! I triple the amount of water and vinegar, though - I like my cucumbers swimming in it. Thanks for the recipe!!

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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Jan. 4, 2012

This was a great recipe - loved the tang of the mustard with the maple syrup!

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Butternut Squash Bisque

Reviewed: Dec. 29, 2011

This was so delicious! I roasted the squash before, as others suggested, and used one can of chicken broth & half a can of vegetable broth. I used the heavy cream, too. I still felt like it could use something else, so I added a pinch of allspice in the end - I recommend it! The allspice pulled it all together and made the flavors pop.

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Candied Carrots

Reviewed: Dec. 12, 2011

Good flavor - I was expecting more of a glaze rather than a juice, though.

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Lemon Pepper Peas

Reviewed: Nov. 20, 2011

Nice change from eating unseasoned frozen peas - I didn't cook as directed, though. I decided to make this recipe after I had already placed the peas in a saucepan with water to cook like I usually do. I added the butter and seasonings to the water, so the flavor was diluted. Next time, I will probably cook like usual again (I don't like to use the microwave to cook things), but pour out most of the water after they have cooked for a few minutes, then add the butter and seasonings.

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Stephan's Broiled Salmon Pesto

Reviewed: Nov. 20, 2011

This was very good! I took some other suggestions and baked the fish first - 400 degrees for 15 minutes - then put on the pesto and broiled it on low for 5 minutes, high for 3. HOWEVER, the pesto wasn't crispy how I would've liked - next time, I think I'll bake for 10 minutes, then add the pesto and broil on high for at least 10 minutes to make it nice and browned. The only changes I made to the ingredients was not using as much pesto as was called for. Will definitely make this again!

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Italian Spaghetti Sauce with Meatballs

Reviewed: Nov. 13, 2011

I used this recipe strictly for the meatballs - I used turkey instead of beef. I added them to a jar of spaghetti sauce and let them simmer for 1 1/2 hours. The fiance and I loved it! Will be making it again.

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Chipotle Crusted Pork Tenderloin

Reviewed: Nov. 13, 2011

This was fantastic! I didn't have chipotle powder, so I used a chili pepper mix I bought from a Mexican supermarket. I like it spicy, and this was the perfect amount of heat. Can't wait to make it again!

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S'more Brownies

Reviewed: Oct. 29, 2011

I guess it's just me, but I must not be able to bake brownies even out of the box. The flavor was great, but even after cooking it for 30 minutes (the box said 24-26 minutes), it STILL wasn't baked through. I had to put them back in the oven to cook for another 8-10 minutes. Definitely cut while they are warm (out of the oven is best) or else the toppings will gather on the edge of the knife and pull off the brownies. I think next time, I'll put the smores mixture directly into the brownies and bake them. I personally didn't take these to a party like I was planning, because they were still undercooked and it would be impossible to eat without the toppings falling off everywhere. Really wish I would've read the reviews beforehand.

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