JH Recipe Reviews (Pg. 1) - Allrecipes.com (10626901)

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Parmesan Brussels Sprouts

Reviewed: Dec. 30, 2012
I was trying to find a recipe for brussel sprouts without bacon, and this is it--very tasty. I doubled the recipe which was just right for two people with a few left over. I did quarter them and subbed some olive oil for part of the butter. Be careful not to burn the garlic. This fast and easy recipe is a keeper.
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Creamy Potato Leek Soup II

Reviewed: Nov. 28, 2012
I added garlic and used half-and-half, as recommended by other reviewers. Note: This can be made ahead, too. I cooked the potatoes, added the leeks, and then used a stick blender just to make it slightly smoother. I refrigerated it (I kept the bacon separate) and then before serving I re-heated the mixture. When it was hot I added the bacon and the half-and-half. That worked fine. It was nice to be able to get the messy part done and the kitchen cleaned before the guests arrived. It only got four stars because we found it a bit bland, but it did have a nice taste and would be a good base for adding in other ingredients.
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Spicy Garlic Lime Chicken

Reviewed: Feb. 20, 2012
My husband did not like this--he said the taste of lime was too strong and tangy. The spices were good, but it definitely had a kick. We would tweak it a bit to our taste, probably using less lime juice.
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Raspberry Coconut Layer Bars

Reviewed: Dec. 15, 2011
Although I love chocolate, coconut and raspberry, this was only 3 1/2 stars for me. The raspberry jam seemed to overpower the bar, as well as make it too sweet and a bit messy. These need to be cut VERY small because they are rich. I, too, melted the chocolate in a Ziploc bag in the microwave, but I also added a tiny bit of vegetable oil, as otherwise the chocolate doesn't drizzle well. I like the suggestion to add fresh raspberries, and I think with less jam and fresh fruit I would like these better. I will definitely make them again and tweak the recipe, maybe trying different flavors of jam. I had no problem with the crust, although do be sure to grease the pan.
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1 user found this review helpful

Ultimate Turkey Pot Pie

Reviewed: Nov. 29, 2011
This recipe took quite a bit of time, but my husband LOVED it and said it was definitely a keeper. Next time I might back off on the thyme a bit.(I didn't have sage, so I left that out.) The idea of cooking the bottom crust first was excellent--I was afraid it would become misshapen, but it was fine. Probably the only big change I made was to use white zinfandel, which is pale pink, instead of red wine. I've made coq au vin, which uses red wine, and I agree that the purply color is off-putting, so I subbed the white zin. Next time I will grit my teeth and try it with red wine to see if there's a taste difference. This only gets four stars because the filling was pretty runny.
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Spring Lime Tea Cookies

Reviewed: Aug. 10, 2011
Nice light texture; good for after a heavy meal. Note this only makes about 30 cookies, so double it if you need more. I removed the cookies from the baking sheet after about 2 minutes; when I waited 5 minutes, they stuck. Be careful when removing them or they will tear. For the glaze I used confectioner's sugar with the lime juice and added lime zest for more tang. The cookies by themselves don't have as much of a lime taste as I expected, but with the zesty glaze they were perfect.
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Veggie Skewers

Reviewed: Jan. 19, 2011
This was great, and used ingredients I had on hand, which is always a plus. I added cherry tomatoes, whole mushrooms, and various colored peppers to the skewers. Everyone loved it, and we used the leftover marinade on salmon we were grilling, too.
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5 users found this review helpful

Raspberry Meringue Pie

Reviewed: Sep. 23, 2010
This is really more like a cake than a pie. The crust fills most of the pan, and the topping is a thin layer on top. Mine, too, sank a bit, but it didn't affect the taste or appearance that much. I think it is best served the same day it's made. Next time I might add even more raspberries. My guests all liked it; it just wasn't quite what I expected from a "pie."
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2 users found this review helpful

Aunt Blanche's Blueberry Muffins

Reviewed: Feb. 15, 2010
I was really looking for blueberry cupcakes, and these are close. They definitely need vanilla. Mine were flat on top, and I only got 17 normal sized muffins. But I will try it again with a few changes.
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1 user found this review helpful

Peach Coffee Cake II

Reviewed: Jul. 25, 2009
This was great. I wouldn't change a thing. Everyone loved it, and it's a great way to use fresh peaches. Mine were really juicy, so I blotted them off just a little bit with a paper towel before I put them on top of the batter.
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Zesty Lemon Loaf

Reviewed: May 15, 2009
This was a tasty cake with lots of lemon flavor. Adults will probably enjoy it more than children, because it's pretty tangy. It's a bit lighter than a pound cake, but heavier than a regular cake. I used 1 cup of milk mixed with 1/4 c. lemon juice, as I didn't have any buttermilk. Also, the glaze was WAY too thin--I think a tablespoon of lemon juice would have been enough. I put a little of the glaze (I thickened it with lots more powdered sugar)on while the cake was warm and added a bit more when it had cooled. This way some soaked in, and some remained on top.
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Black Forest Cake I

Reviewed: Sep. 27, 2008
I was feeling lazy so I used Duncan Heinz Dark Chocolate Fudge cake, and it was very tasty. I used another reviewer's suggestion and brushed the layers with the sugar/cherry juice/kirsch mixture. The cake was already pretty moist, so while that tasted good, it needs to be used sparingly on a cake mix cake. I also stabilized the whipped cream by adding unflavored gelatin (directions below) since I was taking it to a party and I needed the whipped cream to hold up and not get droopy. Everyone loved it. Next time I will reduce the sugar a little and use the dark sweet cherries instead to see if I like that better! (To stabilize 2 cups of whipping cream, dissolve 1 tsp. unflavored gelatin in 2 Tbsp. cold water and let sit 5 minutes. Heat over simmering water just until gelatin dissolves; cool slightly. In bowl whip cream and confectioner's sugar just to soft peaks. Add dissolved gelatin and whip just a little more until stiffer peaks form. This will help the whipped cream hold its shape for a day or two, and it doesn't make it rubbery.)
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36 users found this review helpful

Parmesan Knots

Reviewed: Sep. 27, 2008
I used olive oil instead of regular vegetable oil and they were good. I like basil more than oregano, so used that instead. The biscuits came out tiny--like appetizers, which was fine with me. The oil mixture was not quite enough for two cans of the biscuits, so maybe next time I will brush it on instead of rolling them in it! They certainly are fast and easy.
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Quick and Easy Mexican Chicken

Reviewed: Nov. 14, 2007
I did use garlic powder instead of minced garlic, and sprinkled the seasonings on each side instead of rubbing them on. I also pounded the chicken a bit flat so it would cook evenly, as suggested by another reviewer. Because I had something else in the oven simultaneously, I baked it at 350 for about 40 minutes. Everyone raved over it. It was very moist and tender. No one could believe how simple it was. I will definitely make this again.
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28 users found this review helpful

Italian Cheese Loaf

Reviewed: Oct. 27, 2007
Took this on a picnic and cooked it on the side of the grill. Probably due to these conditions, the cheese didn't melt much, even after 45 minutes. I thought it had too much tomato and oregano, but the other 6 people really liked it. I would try it again with less tomato, and cook it in the oven. I just thought it would be "cheesier."
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