hough747 Recipe Reviews (Pg. 1) - Allrecipes.com (10634777)

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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 20, 2012
Wonderful! I was only serving three, so I split the recipe in 2 9x4.5" pyrex's. I had a 25 lb turkey in the oven and wanted the bird and the casserole to come out at same time. So 30 till bird was ready to come out, I turned turkey so the butt(or)neck was toward oven window-i was surprised, but it fit. And next to it, both small casserole dishes fit, but i had to turn them at a slight diagonal angle. Took the bird out at the right time (30 min into the casserole's cook time) and had 15 min to let turkey rest & carve meat for the meal. Casserole came out perfect 20 min later, roughly 50 total minutes of cook time. I figurd the extra five would be required for temperature exchange after opening oven to remove bird. It was perfectly moist in center, browned on outside and done enough to slice into thick pieces. Wonderful compliment to the turkey and there was not a crumb left! (of one of the two 9x4.5"'s that is ;). I loved that it worked just popping it in with the bird instead of having to wait. Thanks for posting!
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Reviewed: Feb. 20, 2012
The name on this could easily be changed to 'easy fudge.' This is truly foolproof. I got these 6 oz. little chocolate men in a post-christmas sale for 3/$1. I used one chocolate man and 1 bag chocolate chips (roughly equaled the right amount of chocolate) and it turned out fantastic. So easy (and so good) that I subbed mint chocolate chips in another batch and white chocolate and butterscotch chips in another. No matter what combo I tried, as long as I used 3 cups or 1 1/2 normal sized bags of chocolate chips, it turned out supurb!
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Fried Rice with Cilantro

Reviewed: Jul. 29, 2011
I made several changes, both of past reviewers and my own, but the result was five star! First, I wanted to cook the chicken separately (we have an atkins person in the house), so in it's place I scrambled two eggs and added them at the end. I cut the oil by at least 1/2. But I think what made this extra special was the addition of julienned cabbage and chopped onions. About a cup to 1 1/2 cups of each, I sautéed in the oil and garlic until onion was translucent. Then I proceeded as recipe suggested. I added the egg when I added the basil and cilantro. This got rave reviews from all and I'll definitely make it again!
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Sauteed Portobellos and Spinach

Reviewed: Jun. 25, 2011
I made some changes to suit us, but it was great! I needed a main dish, so I added some prepared chicken at the end. I used 3 cloves of garlic, 3 Tbsp wine, 1/4 cup chopped fresh basil (instead of dried), 3/4 c. Parmesan inside the dish and more grated on top to taste. I also added 7 or 8 regular white mushrooms sliced and a medium white onion sliced into strips. The extra mushrooms, onion and chicken made this a definate main dish, and one that got MAJOR rave reviews. The extra grated Parm. on top made a big difference. I used the leftover fresh basil tossed with slices of Roma tomatos w/ some garlic, salt & pepper and the pairing was delish! This was a great base for any changes you need to suit what you have and/or what you like. I'd highly recommend it!
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Broiled Tilapia Parmesan

Reviewed: May 5, 2010
Wonderful! My mother (who hates seafood) marked this dinner as one for the records, as it was her FIRST time ever voluntarily going back for a second helping of fish! I made some minor changes based on what was in the cubbard and previous reviews. Because of what I had on hand, I omited the celery salt and halved the lemon juice. I added a few tablespoons of bread crumbs (1/4 of a piece of dried bread - crushed), because of previous reviews. It was a wonderful addition to the texture. I only had 1.5 lbs. fish, so the extra sauce I poured around the fish (on the aluminum foil) and it browned beautifully. I used margerine instead of butter and light mayo made with olive oil, as it was what I had. Results still excellent. This was my first time making fish, and it was a hit! Thank you so much.
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Basic Ham and Bean Soup

Reviewed: Apr. 6, 2010
I used a slow cooker on low for 8 hours. Per previous reviews, I used chicken stock instead of water and eliminated the salt. To thicken, 1/2 way into cooking process I took some liquid and beans and blended them. I added 1 tsp white pepper and 2 packets of Slenda to amp up the flavor. My poor easter ham was overcooked (by 90 minutes! - oops), and the ham bone was not very meaty. To compensate, I added some of the drippings from the original cooking of the ham (less the fat, of course). The base was still less thick than we wanted, so I put the soup on the stove and reduced for 30 minutes prior to serving. I added onion, carrots and a bit of corn starch/water mix. It thicken up beautifully. When setting it to boil prior to serving, I added the chopped ham & onion. The end result was wonderful. Perfect thickness for our taste, cooked but not pulverized onions & carrots, juicy ham pieces, and subtle but robust flavor.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Apr. 1, 2010
I gave this 4 stars and not five because the recipe did not warn people about rectifying the use of a sweet vinaigrette and a sweet wine. I used what I had on hand and the sweetness of both ingredients proved to be a major player in the success of the sauce. This caused a potential disaster, but it was fixable (with amazing results). Luckily, per previous reviews, I chose to make the sauce separate from the steak, and serve for dipping. Therefore I had the opportunity to balance the sauce and even use steak drippings to do so. As I said, I had on hand only a very sweet wine and very sweet vinaigrette: an excellent Zin, but very fruity and sweet. , and Costco's staple Balsamic Vinaigrette (which is very sweet also). So the sauce was overpowering and needed balance. First, I altered the amount of the Balsamic Vinaigrette per previous reviews...but doubling it seemed too much, so I added 150% of what the recipe called for. When I reduced it and it was too sweet, I added 1/2 cup of homemade beef stock, 1/4 cup white vinegar (trust me, it needed it), 1 clove crushed garlic (per previous reviews), and pepper to taste. Reduced again. I added the steak drippings and even reduced again. Total reduction was roughly 85%. The result was incredible and loved by all (I served 4). Thick and flavorful. It was wonderful enough that I'd reproduce in an instant, even with my additions. Thanks for the recipe, and for those of us who only stock sweet wine, it still works. Thanks!
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Fruity Curry Chicken Salad

Reviewed: Feb. 21, 2010
Wow, I'm shocked. I bought SmartOnes Mayo on sale, and I thought the purchase was irredeemable. The consistency alone makes it practically inedible. BUT... I used it to make this recipe, and the results were wonderful! The tastes of the curry and fruit and the extra moisture that the fruit and onion produced after sitting for 18 hours totally redeemed the mayo. Added benefit, was the significantly lower calorie end result (the mayo is only 10 calories per serving-better than low-cal regular mayo...and lower cholesterol). I changed the contents a bit based on what I had on hand. I eliminated the raisins, pecans, celery and green onions because I didn't have them. I added a Bartlett pear and used red instead of green grapes. Tripled the curry powder and added a large white onion, finely diced. Previous reviews indicating that leaving the salad overnight allowed flavors to blend were totally accurate. Depending on the freshness of your fruit and onion (mine were on their way out/not totally fresh) the consistency of the salad next day is a little runny. To fix this, I just added more chopped chicken, apple and onion. The results were amazing, and there wasn't a drop left. I served over organic romaine lettuce. You know the recipe was a success if you made an overabundance, and the dish is still practically scraped dry! Thanks Karen, the recipe is a keeper!
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