Heidi Recipe Reviews (Pg. 1) - Allrecipes.com (10353084)

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Campbell's® Green Bean Casserole

Reviewed: Aug. 9, 2008
Not bad at all, I guess, for my first time trying this kind of casserole. My only complaint is that it didn't taste so good when it was reheated (and as I'm eating for one, I had plenty of time to test that theory).
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139 users found this review helpful

Halibut with Zesty Peach Salsa

Reviewed: Aug. 2, 2009
Very good! I didn't have a grill so I had to bake mine. It took about 15 minutes or less on 350F. The fish was tender and delicately flavored. The salsa was a great compliment, and tasty on its own! Could be a star for fish tacos.
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44 users found this review helpful

Breakfast Kolaches

Reviewed: Feb. 17, 2008
I didn't have a bread machine so I used my kitchenaid mixer, the kind that can probably take over the world some day. I ended up with a franken recipe from that manual which goes as follow: I heated the milk, sugar, and butter on low heat until it was dissolved/melted. Per my franken recipe instructions I mixed dry ingredients together (-1/2 cup flour) and then added liquids gradually. Last I slowly added the rest of the flour. It turned out really well. I formed the dough balls and let those sit overnight in the fridge, but I probably should have made them up until the point they are popped in the oven because it kinda had a weird crust the next day. Still turned out good, but if you are preparing them for overnight storage make sure you fold in the fillings before they siesta in the frig. Thanks for the delicious recipe!
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35 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Oct. 5, 2008
I hadn't liked scalloped potatoes as a kid and decided recently to give it another shot. This recipe worked out very well. It's very easy to make. The only change I made was substitute light sour cream for the mayo and topped with shredded cheddar cheese. Delicious!!
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33 users found this review helpful

Panna Cotta

Reviewed: Jun. 1, 2009
I made a recipe with very similar ingredients but different directions - this may help those having problems with gelatin separating. Pour the milk/cream you are using into the saucepan and sprinkle gelatin over it. Let that stand for 10 min. Then go to heat it, but only heat it until the boiling point then remove from heat and stir in sugar, vanilla, etc. You can use much less sugar for a good result - 1/4 cup per 2 cups of liquid.
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30 users found this review helpful
Photo by Heidi

Authentic Kicked-Up Syrian Hummus

Reviewed: Aug. 15, 2009
This was my first real attempt at hummus, using tahini, so I wanted a solid, "authentic" recipe. I saw "Syrian grandmother" and was sold! My garlic weighed 1/4oz (~5 small). I ate the rest of the roasted garlic, now my boyfriend is sitting on the other side of the couch. Oh well. It is quite thick; I used some of the liquid I saved from the garbanzo bean can instead of oil to thin it out. You could probably use a wee bit less than 1/2 cup tahini, but then again it tasted so nice I don't think I would.
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23 users found this review helpful

Vegetable and Tofu Stir-fry

Reviewed: Feb. 7, 2008
This was my first time cooking with tofu and fresh ginger so I was happy that it came out edible. I baked the tofu on 350 for about 15 minutes. Don't be gentle with it when cutting as that's when it tends to crumble. Stir-fry is all about the sauce. I found this sauce to be sweet and somewhat tangy. I didn't follow the recipe to the T-spoon, but it was still good. I don't know if I could crave this stir-fry, though, because I'm not a huge fan of sweet entrees. There are a lot of vegetables so I had to double the sauce called for and it turned out perfect. Nothing wrong with extra sauce.
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21 users found this review helpful

Chocolate Dipped Mocha Rounds

Reviewed: Aug. 8, 2009
Can't comment on the cookies, just the chocolate dip. It was perfect for shortbread cookies; I dipped it in the chocolate then rolled them in toasted pecans. A hint if you don't have chips: 1/2 cup morsels is about 3 oz of baking squares. 3oz and 1 Tbsp was enough for 1 dozen medium sized cookies. Also, I found it easier to just microwave the chocolate and shortening for a few minutes, stirring every so often. Thanks!
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17 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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16 users found this review helpful
Photo by Heidi

Merenges

Reviewed: Jul. 28, 2009
Stars completely for the taste and being forgiving. Mmmm. They're like lemon flavored bites of air. The first time I made these I didn't whip the egg whites long enough. For other newbs to meringue, it should kinda be shiny and ribbony, a little bit like marshmellow fluff. The second time they came out much better. It is a forgiving recipe all in all even if you mess up the whipping like I did.
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16 users found this review helpful

Mediterranean Chicken with Eggplant

Reviewed: Jun. 24, 2009
Delicious - I like that it uses so few ingredients! My version had a few modifications. I marinated diced chicken thighs in a splash of lemon juice and balsamic vinegar. Salted the eggplant slices for 30 minutes then sauteed. Added 1 diced roma tomato with chicken/onion. I used half red wine for the water and whisked the tomato paste into that before adding to the pan. After pouring the simmered mixture over the eggplant I deglazed the pan with chicken broth and poured that on top. It is a good dish, next time I would dice the eggplant instead - the slices were too large for our liking. Served with egg noodles but rice might be easier to manage.
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16 users found this review helpful

Watermelon Rind Preserves

Reviewed: Jul. 9, 2009
Pretty tasty! Bumped it to 4 stars after I've had time to let the taste of them grow on me. Plus, I think these things are LOADED with fiber! Can't complain in that dept. The rinds are delicately flavored and slightly sweet. There's something earthy about the way they taste...I can't put my finger on it. I didn't use a scale for my preserves (I just eyeballed it) and came up with 3 pints of preserves. The hardest part is just cutting up the rind. There was a lot of left over syrup which is technically just "simple syrup" so you could re-use it for any recipe that calls for that (like ice cream). This was fun and different, thanks!
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15 users found this review helpful

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

Georgia Peach Homemade Ice Cream

Reviewed: Jul. 1, 2009
Mmmm this was great and easy, thanks! I made it a nice light peach color by adding 2 drops red and 6 drops yellow food coloring before freezing.
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12 users found this review helpful

Homemade Condensed Milk

Reviewed: Jun. 25, 2009
Good stuff, thanks! This made a little under 3 1/2 cups. It's a good way to use up that nonfat dry milk I bought for one recipe.
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11 users found this review helpful

Overnight Chinese Daikon Radish Pickles

Reviewed: May 10, 2009
I had some daikon leftover from making ramen and I'm so glad I found this recipe! I love pickles :> The sesame oil adds a really nice flavor and you only need a few drops. Some of my daikon were sliced, some were chopped. I found that its easier to work when its chopped or julienned.
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11 users found this review helpful
Photo by Heidi

Banana Loaf Cake II

Reviewed: May 6, 2009
I was expecting more of a banana flavor. The batter was quite flavorful, and when this was baking it smelled excellent! However, the banana flavor just didn't come through as much as I thought it would. Next time I'm going to add banana extract, too. I liked that this was very easy to make and moist - it's definitely a cake and not a quick bread! I added vanilla and cinnamon to the batter, although I would leave out nuts next time. This is a pretty versatile recipe - add coconut or rum, increase banana flavor, add strawberies or chocolate chips. They would all probably produce interesting variations. For muffins pour 1/3 cup batter into lined muffin tins and bake 30 minutes (sea level) at 350F.
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10 users found this review helpful
Photo by Heidi

Citrus Salad with Pomegranate Yogurt

Reviewed: Apr. 7, 2009
had a few extra fruits laying around that I needed to use up and this fruit salad was a perfect way to send them out with a bang! Light, refreshing, juicy! I can't give it a five just because I didn't have pomegranate and I had to improvise a little, though I'm planning on trying that some time. Strawberry yogurt was all I had, then I scaled the recipe down for 1 orange and 1 grapefruit. That was good by itself. Then I added 1/2 cup grapes cut in half and 1 banana. I also added a packet of Truvia sugar (complements the flavor of citrus very well for some reason) and then dash of cinnamon because that's how my mom flavored up our fruit salads (cinnamon adds a lot of flavor, little calories). I would definitely recommend this and will be making it again!
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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
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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