hearhoofbeats Recipe Reviews (Pg. 1) - Allrecipes.com (1020297)

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Instant Pistachio Salad

Reviewed: May 28, 2009
Just how it should be. I used sugar free pudding mix and it was fine. I also used non-gelatin marshmallows, which tasted amazing, but got a little mushy in the leftovers. Next time, I will mix up the rest of the dessert, and then just sprinkle the marshmallows on top of each serving as it's dished up.
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Restaurant-Style Coleslaw I

Reviewed: Jan. 29, 2009
This was just okay. I guess it does taste kind of like the chicken place, but it was kind of weird and lemony and too sweet. I'll keep looking for a keeper.
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1 user found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jan. 26, 2009
One bite in to this delicious soup, my husband declared it "a keeper." I subbed 12 oz of vegetable stock for the beer, just in the interests of keeping calories down. I also only had one can of Rotel, so I added about half a can of extra water. To reduce the sodium content, I drained and rinsed the beans, then dumped them back into the can and filled with water to get the proportions right. We also used Bill's Taco Seasoning as recommended (it's on this site as Taco Seasoning I), but cut the salt in half. To make this meatless, we used about half a bag of Quorn chicken-style chunks instead of the chicken. I made the soup a day ahead and added the Quorn when I reheated on the stovetop, but I'm sure you could add it a couple of hours before serving. I loved this with crushed tortilla chips on top. It was plenty spicy for my tastes, but my husband added hot sauce. We're already looking forward to the leftovers!
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Fast and Easy Spinach with Shallots

Reviewed: Jan. 18, 2009
This was a really delicious way to prepare something so heathy. I used a 10 oz bag of locally grown spinach rather than baby spinach, and thought the ratio of shallots to greens was perfect.
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BLT Salad

Reviewed: Jan. 13, 2009
This was fantastic! The flavors really came together, and the flavor of the dressing was great. I lightened it up considerably by scaling the dressing down to 1 serving (2 Tbsp mayo) and using it to dress a full head of romaine. There was plenty of dressing to lightly coat all the lettuce; I'm sure the full dressing amount would be delicious, but I think it would be very heavy for a lot of people's tastes. I used Veganaise because that's what we keep in the house. We also vegetarianized the recipe by using 2 strips of Morningstar Farms Veggie Bacon crisped in the microwave. I also used quartered grape tomatoes, which we find are much more delicious in the winter than regular. This will definitely enter our regular rotation.
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Pollo Fajitas

Reviewed: Jan. 12, 2009
This is the best marinade we've found for fajitas. We're vegetarians, and we've successfully used this marinade for both tofu and Quorn chicken-style strips. I like to let both of them go for an hour or so in the marinade. I also like to add cilantro if I have it.
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Whole Wheat and Honey Pizza Dough

Reviewed: Jan. 12, 2009
This had a really good flavor, and I felt good about the fact that it was whole wheat. I made it in my bread machine, and thought it was really sticky after a few minutes of rising. It was still pretty sticky even half an hour later. We make our pizzas using Mario Batalli's method of starting on the stovetop and then finishing under the broiler. I was able to wrangle the dough, even as sticky as it was, by coating my hands with a little olive oil before forming the crusts. Next time I plan on increasing the flour slightly to try to compensate for the board flour it would have picked up being kneaded by hand.
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Remoulade Sauce a la New Orleans

Reviewed: Jan. 12, 2009
So yummy! I agree with some other commenters that it was pretty salty (between the olives and the capers and the worcestershire), so I leave the teaspoon of straight salt out. Fantastic with Zucchini Crab Cakes.
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Connie's Zucchini "Crab" Cakes

Reviewed: Jan. 12, 2009
Yum! I followed MANDT2's suggestion and baked these at 400 for around 25 minutes, flipping once. I wasn't sure if I still needed to dredge in flour if I wasn't frying, but I did, and then misted with olive oil on both sides and they turned out great. I highly recommend Remoulade Sauce a la New Orleans from this site on the side. We served these with grilled tomatoes and asparagus...summer on a plate!
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Spinach Chickpea Curry

Reviewed: Jan. 5, 2009
This is so fast, and so good. The creamed corn is some sort of secret weapon. I think the outcome probably depends a lot on the curry paste you use. We have a really hard time finding prepared paste around here, so I usually just make my own...2 tablespoons indian spices (a mix of whatever you have/like: tumeric, mustard seed, corriander, cumin, cayenne, etc), a clove of garlic, a half inch piece of ginger, a tablespoon of either vinegar or oil (depending on how much fat you're interested in). Whiz together in the blender or in a spice grinder.
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Fish Tacos

Reviewed: Jan. 5, 2009
The sauce is absolutely to die for...dead on.
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BBQ Potato Roast

Reviewed: Jan. 5, 2009
I really wanted to find a way to do potatoes on our grill, and we found a winner with this recipe! I probably made it 20 times this summer. Exactly as written, it comes out perfect every time; there's no good explination for how good it tastes, but the whole is greater than the sum of its parts. There were a few times that it was so hot that I couldn't bear to boil water, and I found that by lowering the heat on the grill a little (so they didn't burn) and cooking for longer (~45 minutes) I got very good results, as well.
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9 users found this review helpful

Teena's Spicy Pesto Chicken and Pasta

Reviewed: Jan. 5, 2009
We absolutely loved this pasta. I had a ton of homemade pesto and was looking for ways to use it up, but next time I'll make the pesto just for this dish. We used about half a bag of Quorn vegetarian chicken in place of the real thing, and it worked perfectly. We also added halved cherry tomatoes, which really complemented the flavors. The chili paste that we had in the fridge was Thai, and it had a sweet undercurrent that worked well.
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Crustless Spinach Quiche

Reviewed: Jan. 5, 2009
If I could give this 10 stars, I would. I love quiche, and this one is fantastic. I took kellyo22's advice and made 12 mini quiches in a muffin pan. Everyone loved how cute and delicious they were. I made them with gouda as recommended and thought the flavor was great; I will experiment with other cheeses in the future. These also kept very well in the fridge. I reheated several in the toaster oven the next day and they were still moist and fantastic.
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Peanut Butter Balls II

Reviewed: Jan. 5, 2009
Perfect! I cut the recipe in half and got 30 balls. The way that most people around here make them is to resemble buckeyes...dip the lower 80% or so into the chocolate, and let harden with the peanut butter "spot" facing up. I grew up with them completely covered in the chocolate, sometimes with sprinkles, shredded coconut, or chopped peaunts on top. Either way, this was exactly the taste memory I was searching for!
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Gypsy Soup

Reviewed: Jan. 5, 2009
This was a really good soup. I initially added 3 cups of homemade vegetable stock, but decided I wanted it a little brothier, so I added another cup, which I thought was perfect. The only other change I made was to cut the oil to 2 tablespoons...next time I will probably just use one. We got two huge dinner portions and two smaller lunch portions out of this, and the leftovers were even better than the first day.
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Baked French Toast

Reviewed: Jul. 26, 2008
Used raisin challah, cut the recipe in half and didn't find it too soggy at all. Took another reviewer's suggestion and started it without the sauce for 20 minutes, flipped and added sauce and let it go for about 25 minutes. Delicious!
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Taco Seasoning I

Reviewed: Jul. 26, 2008
My husband declared these the best homemade tacos we've ever had! We reduced the cumin to 1 teaspoon, but otherwise prepared as written. We're vegetarians, and found that one full recipe (10 servings) perfectly seasoned a 12 oz bag of veggie crumbles. We also followed another commentator's suggestion and mixed in 2 teaspoons cornstarch and 2/3 cup water to achieve the right consistency. Thanks for a keeper!
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Sausage Balls

Reviewed: Dec. 31, 2006
We're vegetarian, but were craving sausage balls, so I made these with Gimme Lean! brand soy breakfast-style sausage. I made half a batch, and got about 30 balls the diameter of a nickel. I started to mix them by hand, but they were a crumbly mess, so I took another reviewer's suggestion and dumped everything into my stand mixer...90 seconds or son on medium and they were perfect! I really recommend this method. Thanks for the recipe!
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