Hayley Recipe Reviews (Pg. 3) - Allrecipes.com (10213562)

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Crispy Rosemary Chicken and Fries

Reviewed: Jun. 20, 2010
This didn't end up as juicy or crispy as I was hoping, and the flavor was just ok. Safe meal that smells delicious as you're baking though.
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0 users found this review helpful

Chesapeake Bay Stuffed Rockfish

Reviewed: Jun. 15, 2010
Delicious! I wasn't really able to roll the rockfish, so simply topped the crab mixture over the fish and baked it flat. I added a bit extra Old Bay, lemon juice and tabasco at the end for additional flavor.
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23 users found this review helpful

Crab and Swiss Quiche

Reviewed: May 17, 2010
Solid recipe! I used real, canned crab instead of imitation crab (two cans), and used a cup of swiss cheese and a half cup of mozarella. I also used a little Velveeta cheese on top for extra color, although it did nothing for the taste. Bake time was at least 40 minutes, and my oven tends to be hotter than most. Next time I may add a bit of crumbled bacon for extra flavor.
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1 user found this review helpful

Deep Fried Brie

Reviewed: May 17, 2010
Yummy! I pan fried the brie in vegetable oil--a deep fryer is definitely not necessary. Be sure to use plain bread crumbs; I used Italian seasoned bread crumbs and the added flavor clashed just a little with the brie. Served with cranberry sauce on multi-grain baguette was perfect!
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14 users found this review helpful

Deb's Spicy Summer Evening Mushrooms

Reviewed: May 17, 2010
I generally don't like mushrooms, but this recipe was pretty good. I think it needs something more though--perhaps stuffing with cheese before grilling. I also added less soy sauce than the recipe called for, about half.
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4 users found this review helpful

Crawfish Michelle

Reviewed: May 14, 2010
My family was half/half on this. It wasn't too hard to make, but the sauce flavor wasn't outstanding to me (although my brother wanted to soak it up with bread) and I actually think shrimp would have been better than crawfish (although my dad liked the crawfish). So not bad, but I wouldn't want to eat a ton of leftovers.
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3 users found this review helpful

Cream Cheese Blueberry Pie

Reviewed: May 14, 2010
Everyone loved this!! I didn't change a thing, and it came out perfectly.
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0 users found this review helpful

Balsamic Bruschetta

Reviewed: May 13, 2010
Wonderful!!! Wouldn't change a thing about this recipe.
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1 user found this review helpful

Crisp Rice Chocolate Chip Cookies

Reviewed: May 13, 2010
Decent cookies, but not spectacular. I thought it was a good idea to reduce the rice krispies a little (I wouldn't reduce by half, however), and add more chocolate chips, butter and egg for better batter. I think brown sugar would help out too with flavor, making it more like a traditional chocolate chip cookie.
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2 users found this review helpful

Beer and Soy Sauce Chicken

Reviewed: May 12, 2010
There really isn't anything wrong with this recipe, but it doesn't "wow" me in any way either. Probably much better on the outside grill than broiled or grilled on the stovetop. I also added a little more beer, and although I prepared the recipe technically for two servings, I used three breasts of chicken which definitely worked out better.
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1 user found this review helpful

Creole Shrimp and Pasta Meuniere

Reviewed: May 9, 2010
Very good! I was a little nervous about sauteeing shrimp for the first time, but they came about perfectly. I read other reviews about the flavor being a bit bland, so added some diced habanero peppers and italian seasoning for more spice--and it was perfect! I added slightly less butter, about 6 tbsp, and used rotini pasta. No complaints!
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5 users found this review helpful

Crispy Salmon Steaks

Reviewed: May 3, 2010
I was a little disappointed with this recipe. There wasn't much flavor--perhaps adding another spice other than paprika and salt would make a difference (and I used much more than a pinch of paprika, directly on the fish). Granted, I only used saltines instead of the combo with potato chips, but from the other reviews it seemed like that should not have made a difference in the overall taste. Note--be very careful in keeping the crust mixture directly on the fish as it broils. If any sits on the pan it will burn and make broiling the fish to perfection a bit painful because of the smelly smoke.
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5 users found this review helpful

Crumb-Topped Rhubarb

Reviewed: May 2, 2010
Very good, and I also added strawberry to the rhubarb for a sweeter flavor. I ended up with more than 3 cups of fruit, but as it turned out I wish I had prepared more fruit for the pan I used (which was actually slightly smaller than suggested). Next time I also may add more brown sugar to the crust to balance the oatmeal taste. Tip--a cup of diced rhubarb equates to one large stalk of rhubarb.
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0 users found this review helpful

Crispy Cinnamon Rollups

Reviewed: May 2, 2010
Delicious!! I didn't change a thing about this recipe and found it fantastic (as did my entire brunch group). The only tip I would give, as someone did before me, is to make sure the bread/cream cheese mixture is rolled first before coating in cinnamon sugar. This prevents almost all the mess than if you try to complete roll by roll. I also pressed down the bread slightly after cutting off the crusts to obtain a tighter roll.
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6 users found this review helpful

Creamed Eggs

Reviewed: May 2, 2010
Good recipe, but I would alter a few things next time. First, this recipe assumes two eggs per person. While that may normally work, once you add the creamy mixture it feeds a few more--be prepared for leftovers. Second, I would definitely add more flour and less milk next time. A friend of mine makes this and said the flour/butter combo should form a decent-sized ball before adding the milk. The way it is, the final result is a little more liquidy than creamy (also depends on how long it takes to boil before adding the egg). Also, in my opinion, so much milk dilutes the flavor, thereby requiring much more salt and pepper than I would have wanted to add.
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2 users found this review helpful

Cajun Barbecued Chicken

Reviewed: Apr. 21, 2010
Good recipe, if a bit vague in its definition of cajun, but it leaves a lot of room for flexibility. I also used olive oil instead of veg oil, and since I didn't have a specific cajun seasoning I mixed cayenne pepper, paprika, creole seasoning, chicken grill seasoning and garlic salt. I only wish I had pounded the chicken breasts down a bit like someone else recommended so they would have grilled a little easier/quicker.
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1 user found this review helpful

Creole Pan-Fried Flat Iron Steak

Reviewed: Apr. 12, 2010
Good recipe if you like the spice of tabasco, but be as liberal with the lime juice as you are the tabasco to even out the flavors. And don't be too stingy with the spices, but there is probably less need to reapply every time you turn the steak.
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8 users found this review helpful

Cajun Style Burgers

Reviewed: Apr. 10, 2010
There isn't much to critique about this recipe, other than that the flavor was just so so. I love bbq burgers, so it was a bit disappointing.
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2 users found this review helpful

A Jerky Chicken

Reviewed: Apr. 5, 2010
Yummy! And very spicy. I used a couple small peppers for a serving for two (at least what the grocer told me were habanero peppers), and that left quite a kick. The only change I made was to broil the chicken with the marinade, just because I find it tends to make the chicken much more tender, and you don't have to worry as much about saving enough marinade at the end.
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10 users found this review helpful

Crunchy Chocolate Eggs

Reviewed: Apr. 5, 2010
I think this recipe is "good"; my roommate thinks it is "great". Although the final product is pretty yummy, making these eggs is much harder than the other reviews let on. After heating the peanut butter/brown sugar/cereal mixture, it is incredibly hard to transfer to the wax paper and form into balls. The cereal mixture will start hardening to the pan fairly quickly so you need to transfer it as soon as you can, and once you do its almost easier to chill the tray in the fridge for 10 minutes before forming into eggs (otherwise it's way too sticky). In melting the chocolate, I used butter instead of shortening, but I'd keep the amount of butter and cut the chocolate in half. Even half wasn't needed. The chocolate was thicker than expected so it was difficult to dip the eggs in without creating a huge gob of cholcoate. Overall, the result was nice...but I'm not sure effort was entirely worth it for a "quick" dessert.
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7 users found this review helpful

Displaying results 41-60 (of 120) reviews
 
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