Judy H Recipe Reviews (Pg. 1) - Allrecipes.com (10545926)

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Judy H

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Rempel Family Meatloaf

Reviewed: Oct. 24, 2014
I too have made many meatloafs over the years. This recipe is a "keeper" for sure. Thank you for sharing your family favorite.
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Asian Grilled Chicken

Reviewed: Sep. 1, 2014
Made this using a couple of additions from other reviews (honey & cornstarch as a thickener) Otherwise followed recipe with ingredients as stated. The chix marinated overnight. We used 1/2 of the sauce to baste during grilling with remainder for dipping sauce. The sauce is terrific, but as far as any flavors from marinating the chix, none of those flavours came through....all flavors were in the sauce. Almost forgot.....I added some lime and orange zest. The addition of the zest really enhanced the flavours of the sauce. There is not enough curry in this recipe to concern non-curry lovers...just a hint of the spice when combined with the other ingredients. I would also double the sauce next time to make sure there is enough for serving. We loved the "hint" of heat in this recipe.
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Classic Macaroni Salad

Reviewed: Jun. 7, 2014
I loved this salad. I always seem to "tweak" recipes, so my changes are not a negative reflection of the original recipe. I omitted the pimento and substituted some red bell pepper. Also added a couple of chopped hard boiled eggs and the real "kicker" came from a jalapeno that I had on hand. Absolutely loved the addition of the jalapeno pepper. This was so good, that I'm making it again to take to a high school graduation party. Thank you for sharing this recipe.
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Cucumber Salad With Thai Sweet Chili Vinaigrette

Reviewed: Sep. 9, 2013
Wow, Wow & Wow! What a terrific variation for a cucumber salad. I wasn't sure whether or not to use "toasted" sesame oil, so I used half toasted and half regular. The marinade is delicious. Only other change I made was to add more green onion. This recipe is certainly a "keeper". Only regret is I didn't double or triple the batch. I won't make that mistake again. Thank you for sharing this great cucumber variation. (*I tried to review previously which didn't post, so if the first review appears from cyber space, please excuse the duplication)
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Thai Cucumber Salad

Reviewed: Sep. 9, 2013
Wow, Wow, Wow! What an absolutely delightful and tasty variation for cucumber salad. I wasn't sure whether to use light or dark sesame oil, so I used half of each. I also doubled up on the green onion. Only other change for me is that I would double or perhaps even triple the recipe next time. Already planning the next batch. Thank you for sharing this "keeper" recipe.
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Fantastic Chicken Burgers

Reviewed: Jul. 13, 2013
We enjoyed immensely. Didn't do them on the outside grill, but opted for a grill/stovetop. Followed suggestions from others which included adding the entire packet of the seasoning. My changes were adding lime zest, garlic and fresh jalapeno, chopped. I drizzled a little olive oil in the pan and also on the burgers to prevent sticking and had no sticking issues. For the topping, I took some Cheese Whiz and added a little more cilantro and chopped jalapeno pepper. You can spread as much or as little you want on the burger. We added sliced purple onion and tomato slices on the top of the cheese mixture and we were good to go. We used the Torta rolls drizzled with a little olive oil and then lightly toasted. Yum! A great alternative to beef burgers. Will be making this recipe again. Thank you for sharing.
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Roasted Apples and Brussels Sprouts

Reviewed: Dec. 1, 2012
The flavours are very good. However, next time I would definitely cut back on the roasting time and/or consider sauteeing in a pan where I think the "chef" would have more control over the desired doneness of the sprouts. I used fresh sprouts and prefer my veggies more al dente. My first attept at this recipe left me with overdone sprouts and mushy apples. Will try again using fresh sprouts cut in half and sauteed stovetop. Nice addition to my collection of sprout recipes.
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Banana Muffins II

Reviewed: Aug. 25, 2012
Followed another reviewer's suggestion & added vanilla and cinnamon. In addition, I added some freshly grated nutmeg, toasted pecans & mini chocolate chips. Awesome!!!
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Bacon and Blue Brussels Sprouts

Reviewed: Jul. 25, 2012
Made recipe with a couple of changes.....used chix broth instead of the water and added an extra tsp. of Dijon. We really liked the"sprouts" done in this fashion, however, there was too much liquid left in the pan. Next time, I would cut back initially on the liquid and add more if necessary. Otherwise, this recipe is a keeper. I didn't have Gorgonzola cheese on hand, but did have some bleu cheese. Very good with the bleu cheese. Thank you for sharing. this recipe.
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Spicy Chipotle Turkey Burgers

Reviewed: May 29, 2012
These burgers deserve all of the stars given to them. Followed the advise of a reviewer and added more cilantro, more chipotle and used Gouda cheese slices between two patties. What a way to spice up the traditional Memorial Weekend menu. Thank you for sharing the recipe.
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Orange and Maple Glazed Turkey

Reviewed: Nov. 26, 2011
Awesome, simply AWESOME! Only changes...we stuffed the bird and roasted at 350 degrees. The sauce was "delish"....left us begging for more. Thank you for sharing and making our "turkey day" a memorable one.
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Savory Garlic Marinated Steaks

Reviewed: Sep. 22, 2011
Must agree with Mark that previusly posted regarding flavor. There was no marinade flavor that came through with the exception of a very small hint of the liquid smoke. The steak was quite tender I suspect not due to the marinade, but to the high grade of meat purchased by my husband. Still searching for that elusive robust steak marinade.
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Double Decker Tacos

Reviewed: May 15, 2011
Double Decker Tacos were on the menu last evening.........awesome! Not only were they delicious, they were less messy than just having them in a hard shell. The only thing I did was to "kick up a notch" the seasoning mix....we like things a bit more spicy. And as far as reviewer Robert's comments.....this is a food forum.....who is holding a gun to his head to partake of this shared recipe? Gold stars to the individual sharing this recipe.
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Classic Goulash

Reviewed: Mar. 16, 2011
Thanks Pat Hunt for the memories. I haven't had "Goulash" in years. My mother fixed this "Goulash".....whatever, whatever when I was just a youngster and just had to fix it for dinner this evening. When my husband walked in and lifted the lid on the stockpot, his comment was "It's Goulash!" I did add a little yellow, red and green pepper, together with 1/2 tsp. red pepper flakes and a couple of Tbs. of tomato paste. Also, I did not drain the diced tomatoes, but held back on the additional liquid to see what consistency I had. Later in the cooking process, I added V-8 juice until the "Goulash" was the perfect consistency for our liking. Next time, I think I will cook the macaroni separately because adding it to the stockpot rendered it past al dente`. But, way back when, who knew al dente`? I served the "Goulash" with a topping of freshly grated parmesan cheese and slices of crusty bread. Hubby and I both enjoyed this trip down memory lane. Thanks for sharing.
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Grandma's Sloppy Joes

Reviewed: Feb. 15, 2011
If I had the option to rate this recipe a "minus" one star, I would rate it just that. My husband and I both are open to new flavor combinations, but the overpowering taste of the cloves ruined this recipe. All we could taste was clove with each bite.
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Easy Slow Cooker French Dip

Reviewed: Dec. 7, 2010
After following suggestions from other reviewers, I think I've got the perfect sandwich. (1) I added two cans of French onion soup, the beer, garlic and a couple of bay leaves. (2) Seasoned the finished broth with a little salt/pepper and added a small sprig of fresh Rosemary when reheating the sauce. (3) I sliced crusty rolls and drizzled them with a little olive oil and popped them into the toaster oven until slightly browned; then ran a garlic clove over each side of the toasted roll. (4) I then started assembling the sandwhich; the sliced meat on the roll, sauteed onion and then a slice of cheese (I used Swiss because I had it on hand). (5) Lastly, I placed the "sammies" on a foil-lined sheet pan and covered them loosely with foil. Left them in a 350 degree oven just long enough to melt the cheese. My husband is the king of French Dips and he gave this recipe two thumbs up. Can't argue with success.....will be making these again......they were outstanding!!!
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Santa Fe Soup

Reviewed: Oct. 4, 2010
Yummy! I sauteed' the onion with garlic cause we like garlic. Added some southwestern spice, a little crushed red pepper and we were ready to go. For serving, I sprinkled with some chopped cilantro, a dollop of sour cream and sprinkled with some taco chips. I would call this more of a "chowder" than a soup, but delicious just the same. For those reviewers concerned about type of bean...add the kind you like i.e. kidney, black or pinto. And, if you like a less thick consistency, do what another reviewer suggested.....add some broth. Thumbs up for this cool weather soup here in the midwest.
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Awesome Pasta Salad

Reviewed: Aug. 19, 2010
In a word........AWESOME!!! Fantastic summertime meal with a slice of rustic, crusty bread.
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Garlic Dill New Potatoes

Reviewed: May 10, 2010
Simply easy and very yummy.......especially so with the grilled t-bone steak my husband prepared. So glad that we decided to plant dill in our herb pots this year. A simple stroll out to the patio and I was ready to go with the last ingredient. Thank you for sharing your "tater" recipe.
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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Apr. 14, 2010
I made the muffins in advance of my husband's b'day, was going to freeze them and frost later. Firstly, I must own "antique" muffin tins in that there was way too much batter to make only 12 muffins for the pan(s) that I own. I used muffin tin liners and got 18 muffins. With "filling" 18 liners, there was "spillage" during the baking process. No mention was made in the recipe of how much batter should be put in the tins. Filling the tins to the top was a mistake. Anyone else using "antique" muffin tins (12 - 2 3/4" diameter muffins/pan) should probably plan on filling the tins only about 3/4 full. I was able to rescue the recipe by trimming the stuck-on "spillage" from the top of the tin with a sharp knife and then cooling on a rack as directed. During my trimming process, I was able to taste test some of the "trimmings". The muffin was very moist and quite flavorful. I am anxious to add the cream cheese frosting and indeed determine if I "rescued" this batch. Lessons Learned!
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