HLyn76 Recipe Reviews (Pg. 1) - Allrecipes.com (10231019)

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HLyn76

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Artichoke and Sun-Dried Tomato Chicken

Reviewed: May 26, 2011
I really liked this. I cubed the chicken, quickly browned it in the pan and then added all of the other ingredients. When it was done. I mixed it with some Israeli cous cous. Really good! The best part is dinner was done in less than 20 minutes!
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4 users found this review helpful

Feta and Slow-Roasted Tomato Salad with French Green Beans

Reviewed: May 8, 2011
What a random collection of ingredients! They come together so well and the salad is just delightful. I found the dressing a bit thick so I added a T of water to it and cut the garlic to one clove. I added some chicken tenders seasoned with Italian seasoning and it made for a filling main dish. I took the advice of others and did a full pint of cherry tomatoes but the cook time was closer to 3 hrs. I am not sure the pine nuts were necessary as they got lost in the other ingredients. If you are looking for some crunch, you might need to choose a larger nut. I'll be making this again.
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4 users found this review helpful

Parchment Salmon Packages with Asparagus

Reviewed: Mar. 7, 2011
I loved the concept of this recipe. I made the sauce as directed. Before putting it on the fish, I added more mayo because I found the dijon too overpowering. I also increased the amount of tarragon and dill. My salmon filets were 8 oz and I kept them in the oven for 20 minutes. Because I needed to increase the cooking time, I steamed the asparagus separately from the salmon packets. Wonderful. I may just make it for Easter Dinner. I am hosting this year and my brother in law is a chef! This may be my chef worthy meal!
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7 users found this review helpful

Italian Sausage Soup II

Reviewed: Jan. 1, 2011
This was excellent! Used a spicy sausage and added some spinach. Next time, I'd like to try adding kale. I did cook the ditalini pasta separately but actually found the pasta unnecessary and may not even use it next time.
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10 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Jan. 1, 2011
This was really simple and everyone loved it! I used a large cookie sheet. Figuring out when the caramel is done is a little tricky but as other reviews have said, it starts to puff with smoke and it was then that it was done. So good!
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3 users found this review helpful

Pork Medallions

Reviewed: Dec. 5, 2010
Am I the only one who is frustrated that you can't by a single pork tenderloin and that they are almost always sold in pairs? That's a lot of pork for two people! I used boneless pork loin chops instead and doubled the sauce recipe. It was really good! I think if maybe the meat was crusted that the texture would make it 5 stars. The house smelled like a restaurant kitchen!
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8 users found this review helpful

Roasted Parsnips with Mint and Sage

Reviewed: Jun. 19, 2010
This was excellent! I loved having a new idea for a vegetable side dish as my usual fare gets old after a while. I added 4 carrots to this and cut them in the same julienne shape. They really did seem like veggie "fries" and were so tasty. The mint and sage were brilliant additions. I can't wait to make this again!
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10 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Jun. 19, 2010
I am disappointed that I had to use salmon for this as the market did not have mahi mahi. I really enjoyed it anyway. I marinated the fish for 2 hours and used probably just under 2T of ginger. It was excellent. I added some cornstarch dissolved in cool water to thicken it. I baked it on a bake sheet at 450 for 15 minutes. i took it out, brushed with glazed and returned to the broiler for 3 minutes until the glaze carmelized on it. I let the fish rest for 3-5 minutes before serving and served it with sauteed cabbage and bok choy on the side. Wonderful.
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6 users found this review helpful

Super Easy Stir-Fried Cabbage

Reviewed: Jun. 19, 2010
I liked this. I served it on the side of a ginger glazed salmon and the flavors combined well. I first carmelized one onion. Then, I added the cabbage along with 2 chopped bok choy bundles and garlic. I used rice wine vineger to finish. We eat vegetables at each meal and this was a new idea for me and a welcome change my usual fare.
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11 users found this review helpful

Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Mar. 28, 2010
This is a fantastic marinade for fish! I was worried that it would overseason the fish since it marinated for so long but it came out perfectly. I served it with salsa fresca, cabbage, and avocado. I did make the sauce to go with it and found that it was simply too strong for the taco. If used really sparingly, it is tasty but use too much and you miss out on the delicate flavor balance of the taco with the layered flavors of the other ingredients.
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2 users found this review helpful

Lamb Tagine

Reviewed: Mar. 24, 2010
This meal represents the reason why a 5 star review was invented! While time consuming and requiring many ingredients, this is a meal of love. It is layered with flavor and enjoyable. I served it with the recommended sides and both were perfect pairings. So good!
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5 users found this review helpful

Mahogany Chicken Wings

Reviewed: Feb. 8, 2010
These were amazing and I didn't even marinate them in the sauce....only glazed them before cooking and then again halfway through. I learned on a cooking show a great way to bake wings. Steam them for 10 minutes. This removes fat and oil that can make them soft. Refrigerate them for an hour. This dries them out on the outside a redistributes the juices inside. I baked them in a 425 degree oven. I dipped them once in the glaze,too them out halfway through and glazed them again and flipped them and cooked for another 20 minutes. AMAZING. Three pounds went in five minutes. Great Super Bowl food!
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9 users found this review helpful

Slow Cooker Chicken Mole

Reviewed: Jan. 25, 2010
If you are looking for your Super Bowl party meal, this is it! I made this today but used 3.5 of bone in pork butt. I subbed enchilada sauce for the tomato sauce and added 4 chopped canned chipotles in lieu of hot sauce. I have been told this is the best pork I have ever made. After 11 hours in the slow cooker, I removed the bone and chunked the pork by breaking up the pieces. I prefer this to shredding because it allows the sauce flavor to seep into the meat. I served with soft tacos, pico de gallo, and diced avocado sprinkled with lime juice and some salt. It was excellent! If you are expecting a thick mole sauce, this isn't it but you could remove the meat and thicken it, I am sure. Excellent recipe. Thanks so much!
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10 users found this review helpful

Shish Tawook Grilled Chicken

Reviewed: Dec. 9, 2009
I really enjoyed this marinade. I made it as directed but my execution on the indoor grillpan failed and I blame that on my self. The meat never carmelized or browned and I am not sure if that is because of poor cooking on my part or that the marinade ingredients interfered with browning. I used Tzatziki Sauce I from this site with it, and took the meat and veggies off the sticks and wrapped them in store bought naan with the sauce and butter lettuce leaves. I served cucumber slices on the side instead of chips or fries and they really worked. This was a garlicky meal so just remember that two garlics cancel each other out!
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3 users found this review helpful

Roasted Pears with Caramel Sauce

Reviewed: Dec. 9, 2009
I have made this several times. The first time, I made it as directed and it came out perfectly. In other times, I followed others suggestions on ways to reduce fat and calories and the sauce would break and separate. This weekend, I used the full amount of sugar and butter. I actually pressed the sugar into the butter until no butter was visible and them I place the pears on top. The sauce came together beautifully and the pears were perfectly cooked. I shake my head at reviews that call the sauce too thin. Given that it is only butter and sugar, it SHOULD be thin! If you want a thicker caramel, you will have to add milk, cream, or evaporated milk and it would be a different recipe. I love pistachios with this but usually use ice cream instead of sour cream. It's a lovely dessert.
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5 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Dec. 9, 2009
It is no wonder that this is one of the most popular recipes on this site! It is wonderful with so many layered flavors. I marinated the fish for ten hours. I baked four 6 oz filets at 400 for 15 minutes and then broiled them on high for 5 minutes. I boiled the marinade until it reduced and became a glaze. They rested for 2 before I glazed them and plated them with jasmine rice and steamed asparagus. Dessert was roasted pears with caramel sauce, also on this site. Fine meal!
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8 users found this review helpful

Banana Cream Pie I

Reviewed: Nov. 28, 2009
I really liked this! I used the store-bought Nilla Wafer crust. The directions that came with the crust said to brush the crust with egg white and bake for 5 minutes at 375. I did this and it "sealed" the crust and made it crisper. A baking cookbook that I have said that bananas on the bottom make the crust soggy and if they are on top they obviously turn brown so I layered them in between layers of the pudding filling. The filling was sooooo good! I think it would have been 5 stars if it was a homemade pie crust but it was really a hit with everyone.
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9 users found this review helpful

Albondigas Soup I

Reviewed: Nov. 23, 2009
I am so glad that I found this recipe! I made the soup last night for dinner and am counting down until it is lunch time so I can devour the leftovers. For the meatballs, I couldn't find 1/4 pound of sausage and didn't want leftovers so I used a meatloaf mix of meat that was 1 1/4 pounds. I replaced the basil with cilantro. For the broth, I saw the author's comment about using GREEN salsa and it was a key ingredient....excellent addition to it. For the veggies, I sauteed onion, celery, and carrot before adding the broth. I cooked the rice separately and I am glad I read the other reviews that suggested I do so. I added fresh spinach and chopped cilantro to the soup about ten minutes before serving. Thanks so much for the recipe!
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10 users found this review helpful

Homemade Chicken Cacciatore, Sicilian-Style

Reviewed: Nov. 2, 2009
If you are like me, you might sometimes take a pass on recipes with a few number of reviews, feeling that there is strength in numbers. This is the recipe that should make you change your mind! It is an easy cacciatore recipe that saves you the work and effort of browning the chicken and you don't lose an iota of flavor. I stayed closed to the recipe but added one red pepper as well as a package of sliced mushrooms. I am told that isn't traditional but something called hunter's stew should have mushrooms....very earthy ;-) I added six cloves of fresh garlic and omitted the garlic salt. I used fire roasted diced tomatoes and they really added a depth of flavor. Because I added veggies, I also added a 14.5oz can of fire roasted crushed tomatoes and the sauce simmered itself to a really thick state. I didn't have to add flour. Just threw the tomatoes in with their juices from the beginning. In fact, the leftovers will probably need another can of tomatoes to get some sauciness back. I did as the writer said and left the skin on the chicken which was a bit problematic as the chicken cooks until is falls off the bone so I had to chase out skin bits throughout the sauce. I used 2 breasts and a package of thighs. Next time, I will remove the skin. Excellent recipe... served over egg noodles. So good that I hid the leftovers in the back of the fridge where hubby might not find them!
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55 users found this review helpful

Roasted Cauliflower Soup

Reviewed: Aug. 31, 2009
This was really good but I did change it up. I got the idea from another cauliflower soup recipe on this site. I sauteed the onion in butter, a teaspoon of tarragon, and 3/4 teaspoon of thyme. I then followed the recipe to make the broth. I tossed the cauliflower with oil, salt, and pepper, and added 4 garlic cloves in their skins. When the cauliflower was done, I smashed the garlic cloves out of their skins and added them to the soup. I used some 2% milk instead of cream. Definitely add the sherry. A perfect finish. I topped each bowl with freshly grated parmesan cheese. Really good!
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4 users found this review helpful

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