VesHeill Recipe Reviews (Pg. 1) - Allrecipes.com (10309119)

Irish Champ

Reviewed: Mar. 23, 2012

I enjoyed this. Not exceptional, but a nice-tasting side dish for our St. Patrick's day meal. I prefer a lot of green onions but didn't want to overwhelm the others who don't, so I had a bowl of extra sliced green onions on the side. Some took it, some didn't - it was a good compromise for those who worry about it being to strong.

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Saltine Toffee Cookies

Reviewed: Dec. 29, 2011

Excellent. I used a 9x13 glass pan (lined with foil and nonstick spray), and about a sleeve and a half of the cheapest saltine crackers at the store. Not greasy at all, and delicious. Instructions were very easy to follow, and I didn't change a thing. Thanks!

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Pesto Cream Sauce

Reviewed: Dec. 5, 2011

I only made the sauce (no mushrooms or tomatoes) from this recipe, but I made it as written and it was a big hit at the party I gave. I had made it the night before, and reheated it the next day in my crock pot on low. Guests took bowls of pasta and choose between this and a marinara (Best Marinara Sauce Yet, on this site), as well as assorted toppings, salad, and breadsticks. We got lots of complements! Thanks for the great recipe!

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Spicy Indian Dahl

Reviewed: Oct. 19, 2011

I wanted to love this recipe, but I didn't. As another reviewer said, it's both flavorful and bland at the same time. I used freshly purchased spices, but I still found the flavors to be dull, even after sitting for a couple of days in the fridge. I certainly wouldn't describe it as "spicy," and I'm still looking for a good everyday dahl.

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Okra Rice

Reviewed: Oct. 14, 2011

I wanted a vegetarian side dish, so I left out the bacon and added a few splashes of liquid smoke flavoring to this, and cooked the onions in a bit of EVOO. Very good, easy, and a great accompaniment to the Indian Dahl I was serving it with. Will make again, thanks.

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Quick and Easy Grilled Potatoes

Reviewed: Sep. 15, 2011

So simple, yet turned out very well! I'm not normally a fan of baked potatoes because of all the unhealthy stuff you have to add to them to get them to taste good, but these were enjoyed with just the salt and pepper called for. Also, I made half russet potatoes, and half sweet potatoes (skipped the second microwave 2-minute step, since they were already soft after 5 minutes), and the sweet potatoes were even better, I think.

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Shortbread Crust

Reviewed: Sep. 15, 2011

Very easy to make, and made enough for a 9x13 baking dish. I did add 1 tsp of vanilla, as others have suggested, and this would have turned out wonderfully had I baked it long enough. I followed the timing instructions on the recipe, but since it was a glass dish and larger than the pie plate specified it apparently needed longer. I'm guessing that 20 minutes at 325 would have been better. Oh well, next time it'll be great.

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Bake Sale Lemon Bars

Reviewed: Sep. 15, 2011

I followed GOURMETMOMMY's recipe instructions (reviewed Oct. 14, 2009), rather than what's called for. However, what I did make turned out well, and wasn't too sweet for our tastes. I think they could have been even tarter, but that's likely because I used meyer lemons (sweeter, less tart) from my tree instead of normal supermarket variety ones. Next time I'll use supermarket ones.

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Cucumber Salad I

Reviewed: Sep. 15, 2011

I've been making cucumber salads for years, and have made many different versions. This one is not to my taste due to the overwhelming amount of water, the use of only one type of vinegar, and the lack of pepper. I thought I would enjoy the lightness of this salad without oil, but it was pretty flavorless, and it felt weird in my mouth. Won't be making this one again, sorry.

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Calabacitas con Elote (Zucchini with Corn)

Reviewed: Sep. 15, 2011

This was a good, solid recipe, and we enjoyed it and have made it a couple of times. It's not "oh my goodness - amazing!" quality, but definitely a nice, tasty sort of weeknight side-dish. I tossed the (cheese-less) leftovers the next morning into my scrambled eggs, which I enjoyed a lot (probably enough to make this dish specifically for that purpose), which made my breakfast a bit healthier due to the vegetables. Cotija cheese is available in pretty much every supermarket in southern california, so I had no problems finding that, but I think it would also be good with queso fresco, panela, or any mild and crumbly sheep's milk cheese. I don't think feta would be a good substitute, as suggested by previous reviewers because it's too salty.

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Polenta Fries

Reviewed: Sep. 15, 2011

I liked these, though I didn't follow the recipe exactly, and used it more for inspiration than anything else. I used a tube of store-bought, prep-prepared seasoned polenta, and just sliced into fry shapes then baked in my countertop oven for about 20 minutes at 400. A nice change of pace, but it got mixed reviews - three adults liked it, but the fourth thought it was just so-so. If I make this again I'll definitely add additional seasonings, such as salt, pepper, and perhaps chili powder to them.

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Red Snapper Livornese

Reviewed: Aug. 17, 2011

Made with hake fillets - didn't care for the hake itself too much (it's a rather strong tasting fish), but we LOVED this recipe. So easy, so flavorful, and it didn't require any odd ingredients. Cooking times were perfect, and I baked it in my counter-top oven so I didn't have to heat up to kitchen too much in these hot summer times. I served with a side of couscous cooked with broth, chopped spinach, and onions, and I will definitely be making this again!

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Hot and Spicy Baguette Sandwiches

Reviewed: Jul. 24, 2011

These were really quite tasty and easy to whip up for a swift dinner. I made them healthier by using half mayo and half low-fat sour cream, and adding a bit of lemon juice for some zing. I also hollowed out some of the middle of the roll I was using to save on a few calories, and I served these with a cucumber/tomato/basil salad. Very summery!

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Tofu Parmigiana

Reviewed: Jul. 24, 2011

I'm a vegetarian, and I love tofu and use it weekly, but I didn't really care for this. The texture and the flavor were both lacking. I won't be making these again, sorry.

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Scrambled Egg Muffins

Reviewed: Jul. 24, 2011

Pretty good, and excellent for company. Made these for a brunch and everyone couldn't stop talking about the presentation and what a great idea it was to have an egg dish with virtually no last-minute effort. I accidentally cooked mine a minute or two extra and they were on the dry side, so be careful to take them out as soon as everything is set, and perhaps consider serving a sauce on the side.

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Tartar Sauce IV

Reviewed: Jul. 24, 2011

This is a good base recipe, and I always start my sauce off with those four ingredients and then add some chopped capers and a splash of the brine they're packed in for an extra bit of zing.

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Easy Pizza Sauce III

Reviewed: Jul. 24, 2011

Excellent, and can not be beat for ease. Will use again and again.

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Best Marinara Sauce Yet

Reviewed: Apr. 11, 2011

WONDERFUL SAUCE! I couldn't believe how good it tasted - much, much better than jarred stuff. I used Italian flavored stewed tomatoes instead of plain stewed tomatoes, and red wine instead of white (I always a glug or two of red wine to my red sauces) but otherwise followed the recipe exactly as written. I'll make this one for years to come!

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Bread Pudding II

Reviewed: Apr. 11, 2011

I followed exactly as written, and it turned out beautifully! My FIL, who at first refused to even try it because he "hated bread pudding" kept saying how good it was, and told me I could make it again any time. A definite hit!

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Irish Cream Brownies

Reviewed: Apr. 11, 2011

I made the brownies (without the topping) for a St. Patrick's Day party this year, and everyone loved them. You could definitely taste a Bailey's flavor, but it wasn't overpowering and even the kids at the party liked these. No one I know likes whipped/spreadible topping on brownies (maybe it's a regional thing?), so instead of making the topping called for in the recipe, I used the Vanilla Glaze recipe on this site (and used part Bailey's, part milk for even more flavor) and just drizzled it over the top to make it look pretty. Will make again, thanks.

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