Heidi Recipe Reviews (Pg. 2) - Allrecipes.com (10353084)

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Cream of Fresh Tomato Soup

Reviewed: Sep. 21, 2009
This wasn't bad, but not enough flavor for me...
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Cream of Fresh Tomato Soup

Reviewed: Sep. 15, 2009
This wasn't bad, but not enough flavor for me... *update* after letting it sit for a bit, the flavors improved. I think more simmering and some basil help the soup stand out. I found you can sub 1 cup of broth for the milk for a healthier version.
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Pork Tenderloin with Apples

Reviewed: Sep. 13, 2009
Quite good! To prevent the loin from drying out I cooked it with a little wine and rosemary (sherry wine, as I didn't have riesling) and when it got to about 145F I covered in plastic wrap and let it rest in a dish near the oven vent which was on. It was perfectly tender, cooked, and moist. Also, the boyfriend loves applesauce with pork so I knew he'd like this but I went one step further and blended the sauce. Good applesauce to serve with meats.
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30-Minute Minestrone

Reviewed: Sep. 11, 2009
Good and simple. I left out the macaroni, added fresh parsley and tarragon.
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9 users found this review helpful

Indian Sweet Bread

Reviewed: Sep. 11, 2009
Ours didn't puff up quite like that, but we let them sit a little before frying them. We're going to keep trying until we get it right!
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Spicy Sweet Potato Soup

Reviewed: Sep. 10, 2009
This was absolutely amazing! Thank you!
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Banana Banana Bread

Reviewed: Sep. 8, 2009
Wow, great banana bread! I also made modifications; Sifted the dry ingredients together. Added 3/4 cup applesauce to augment the nanners (5 ripe mashed was only 1 1/2 cups for me). Added cinnamon and vanilla to the wet mixture. Separated egg yolks and whites, beat egg whites and folded in before stirring in dry mixture. The bread comes out somewhat dark but oh so good. I loved it, thanks!
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Sour Cream Apple Pie I

Reviewed: Sep. 2, 2009
Not bad. My boyfriend liked it, although he said "The filling looks like cat food." It didn't stop us too much :)
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Creamy Cream Cheese Frosting

Reviewed: Sep. 2, 2009
With changes this was great. Can't speak for the original recipe. I did 8oz nuefatchl cheese, 8oz fat free whipped topping, and the 1 3/4 cup confectioner's sugar. I also added about 1/2 tsp raspberry extract. It was fantastic! You need to refrigerate it just a bit, and keep the cake cold. I think a little bit of corn syrup might enhance the finish of the frosting.
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2 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: Sep. 2, 2009
Amazing! I love how versatile and easy it is.
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Photo by Heidi

Spritz Orange Crisps

Reviewed: Aug. 24, 2009
These were excellent! I used a mix of cake flour and all purpose, sifted together as directed. They came out great. Mine were done after 8 minutes...I did burn a batch but they're still good burnt! My plastic gun worked okay, just make sure to grease the plates. If you don't have a cookie press or gun roll them into 1" balls like for peanut butter cookies and press them down with a sugared glass or your hand. I chilled half the dough and they came out puffier than the non chilled cookies.
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6 users found this review helpful
Photo by Heidi

Orange Pineapple Marmalade

Reviewed: Aug. 24, 2009
Very strong orange flavor! I think if I make this again I'll crush up all of the fruit more finely. I shaped my zest with a hole puncher which was a really cute effect. If you're jonesing to use pectin you can easily adapt this one; it already calls for about 4 cups of fruit. Add the blended oranges and lemon juice and pineapple, then apple juice. As it heats up in the pot gradually stir in pectin and when it reaches full boil stir in up to 1 cup splenda or up to 3 cups sugar. If using splenda boil for another 3 min, if not ladle and process in sanitized jars.
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Japanese Potsticker Dip

Reviewed: Aug. 23, 2009
I was hoping to find a recipe for the sauce I remember served at noodle houses during my time studying abroad in Tokyo. Thanks! This takes me back.
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2 users found this review helpful

Gingered Pears

Reviewed: Aug. 22, 2009
For this to be good you definitely have to watch the pears and type of pear you get. Mine turned out to be a 3 recipe but if you do it right, it could be a 4. First, the ripeness: don't let your pears get too mushy! Second, the sweetness: I used anjou pears (the most common grocery store variety) but the flavor didn't come through and it wasn't quite sweet enough.
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7 users found this review helpful
Photo by Heidi

Banana Milk Drink

Reviewed: Aug. 22, 2009
Hmm, this was okay. Perhaps a more ripe banana would be better? It's basically a thicker, banana flavored milk. I guess if you grew up in tough times it'd be a treat. We were thinking that it'd be good to use with cereal instead of plain milk.
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Photo by Heidi

Gramma's Apple Bread Pudding

Reviewed: Aug. 22, 2009
A very different dessert! I don't like food to be too sweet and this turned out just perfect in that regard. I think it could use another 1/2 cup of apples. My raisins got a good simmer in a little rum and water before getting tossed in. I've never made bread pudding before, so I'm not sure how it's supposed to turn out, but I'm pleased. It fit beautifully in a cake pan (9" across, 2" deep) and after reading up on bread puddings I placed that in a 9x13 pan full of water. It sets at about 45 min but the last few min are for browning which greatly improved the look of it (in my opinion).
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Rum Sauce

Reviewed: Aug. 22, 2009
Good stuff!!
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3 users found this review helpful
Photo by Heidi

Chinese Lion's Head Soup

Reviewed: Aug. 21, 2009
I just made some soup inspired by this recipe and a pork dumpling recipe. It's very good as a base, although just by looking at the proportions compared to what I just made it will be meat and cabbage heavy - as another reviewer mentioned you might want to add more broth/water to taste as you're going. I only had 1/2 a napa cabbage and 1/2 lb of pork. Mine could have used more broth as well (and that's with about 3 cups, for this I'd say total 6 cups broth/water). All in all very similar to this. Of all my changes I'd recommend adding the garlic powder and chinese five spice, browning the meatballs, and adding some vinegar to the broth. For the meatballs I used 1/2 beaten egg, then whisked in 1 tbsp corn starch, 1 tbsp soy sauce, 2 tsp sherry wine, 1 tsp grated fresh ginger, 1/2 tsp sesame oil, 1 tsp garlic powder, and 1 tsp chinese five spice. I mixed 1/2 lb pork, 1/4 cup bread crumbs, 1 minced green onion in by hand. That made about 22 meatballs, I ended up only using 15 or so and froze the rest. To get a nice brown color, I placed them on lightly greased baking pan and left them be in the oven for 15 minutes at 400F. My soup base was almost identical; I sauteed onion in one to one ratio with the cabbage (1/2 onion with 1/2 head of cabbage), then added a few sliced shittake mushrooms and sauteed until the liquid had simmered off. I added another tsp of ginger to the broth, as well as 1/2 tbsp rice vinegar, 1 tbsp brown sugar, and a dash of allspice. Quite excellent! A das
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Chinese-Style Broccoli Salad

Reviewed: Aug. 20, 2009
Excellent! Just what I was looking for. I cut down the sesame oil a lot (2 tsp instead of 2 tbsp), and steamed the broccoli.
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12 users found this review helpful
Photo by Heidi

Health Nut Blueberry Muffins

Reviewed: Aug. 17, 2009
Very good for a healthy muffin with such heavy ingredients! I wanted a bit more of the fruit flavor to shine through; I think a tart berry would work better than blueberries - cranberries, or cherries for example. The blueberries tend to get lost in the nutty flavor of the wheat/wheat germ/bran/nuts. Some grated carrot would work well in here, too.
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3 users found this review helpful

Displaying results 21-40 (of 141) reviews
 
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