Helen Recipe Reviews (Pg. 1) - Allrecipes.com (10766734)

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Tzatziki I

Reviewed: Jun. 8, 2014
Love this stuff! I used 2 cups of nonfat Greek yogurt - that will address half of the 'too runny' issue as greek yogurt is 'pre-drained'. For the cucumbers, I shredded them in the food processor, dumped the shreds into a colander, squeezed out the moisture, and then rolled the shreds in paper towel. That will address the other half of the moisture issue. I added more garlic (personal preference), used less olive oil and omitted the white vinegar. I whirled it in the food processor, then added the cucumber shreds, about 1 tsp of salt, and pulsed briefly to mix. Chilled and served with pork souvlaki recipe from this site. ALL gone! Awesome!
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Italian Eggplant ala Aunt Phelma

Reviewed: Nov. 24, 2013
I suppose I can say that because it isn't technically my recipe but my Aunt Phil's!!
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Baked Ham with Maple Glaze

Reviewed: Nov. 3, 2013
Not sure what I did differently- my guests seemed to like it, I thought it was just 'OK'.
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1 user found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Jul. 8, 2013
Yum! Super easy and super delish! HOT!!! I marinated the pork (1.5 lbs) in fresh squeezed pink grapefruit juice and garlic for about 6 hours, and then in the rub for about 3. Used splenda brown sugar. Cooked it in a 325 oven for about 40 mins. picky husband who doesn't usually like pork loin was all over it. I wouldn't back off on the chipotle but would think about very thin slices on the bias and then use in mexican dishes. As I made it (not the original recipe, I know...) it was super hot. Thanks for the great recipe!
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Dirty Martini

Reviewed: Apr. 24, 2012
YUMMY! I get the idea of coating the martini glass with vermouth - fantastic! could never get the proportion right. I now understand why bar supply stores sell those spritz bottles for the vermouth - you have to get it JUST right. And - btw - 6 ozs. vodka? LOVE IT.
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7 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 24, 2011
Excellent! Doubled the recipe, used white tarragon vinegar (had to choose between red wine, rice, or balsamic), and substituted about 1/3 cup of milk for half -n-half (bought a quart for a recipe that called for 3 cups... trying to use it up). Let the batter rest for 30 minutes following the advice of another reviewer, and began to browse the negative reviews. Got worried! However, mine came out excellent - light, fluffy, no vinegar taste. Really not sure why folks could have experienced flat or runny batter or cakes - expired baking powder perhaps? My friend had a bad experience with flat choco chip cookies and after much debate at the mirror in the ladies locker room at my gym, the best we could conclude is check the expiry on the powder & soda.
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3 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jul. 5, 2011
This was really delicious and my 4th of July guests commented favorably, including annoying picky husband. One thing that might be helpful to others - the day I made it I put in too much vinegar - I doubled the recipe and instead of the last 1/2 cup, probably put in 3/4 cup. I tasted the sauce as it was cooking and kicked myself for being careless with the stuff as the vinegar was so pronounced. Simmered 45 minutes, cooled and refrigerated. Mixed it up the next day with pulled pork - and the sharp vinegar character had faded. In fact, so much so that the intense flavors on Day 1 were quite muted on Day 2. Both good - just different. Hugs to Big Al!
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6 users found this review helpful

Vegetable Dill Dip

Reviewed: Jul. 5, 2011
This was good - simple and easy to make. Next time -= I will jazz it up with a clove of grated garlic.
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3 users found this review helpful

Texas-Style Baked Beans

Reviewed: Jul. 5, 2010
Really good! I doubled the recipe and followed the advice of other reviewers - I did 1/2 ground beef and 1/2 jimmy dean original breakfast sausage (couldn't find the recommended brand); sauteed the onions; used Frank's instead of tabasco; baked in a single dish in a 350 oven for 2 hours the day. Served the next day - nuked in the crockpot insert and served in the crockpot. I am not a great baked beans fan, but these drew rave reviews from my hungry 4th of july crowd. Thanks Scrubbie1 for the richly-flavored beans
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5 users found this review helpful

Stir-Fry Pork with Ginger

Reviewed: Jun. 19, 2010
I am giving this 5 stars because it is such a great base for a delicious dish. I like to make dishes as the recipe indicates the first time around and then tweak if I want. The next time I make this one, and I will make again, I will punch up the flavor quotient significantly - with garlic, and then 1 other strong flavor such as black bean sauce, or chili sauce, etc. Thanks Jenny for the great recipe!
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4 users found this review helpful

Halibut with Rice Wine

Reviewed: Apr. 23, 2010
Yum! Made it last night for 2, but tripled the sauce recipe ( so like sauce for 18 I guess:>). Baked it in the oven, turning once, at 400 for about 15 minutes. Served with Jasmine rice and asparagus with shitake mushrooms. Here's the kicker - I couldn't find 'mirin' - so I substituted reisling (1.5 cups). It was great! The sauce is salty (sauce for 18 eaten by 2 people, go figure) so next time I might try low soldium soy. Thanks! Husband really liked it!
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Warm Crab Parmesan Dip

Reviewed: Apr. 12, 2010
This was good, but I think it would have been better with less mayo, cream cheese, and sour cream. I used crab legs and claws, 1 scant cup parm/asiago blend and was left wondering what it would taste like without adding any mayo. Might try that next time, but this wasn't cheap.
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4 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Apr. 9, 2010
Holy toledo! This was great! Made a few modifications based on what I had on hand - used mayo, olive oil, tarragon vinegar, and sesame seeds, and doubled the onion. Not to 'improve' but because it was all I had. I think it illustrates that this is a hardy recipe and the key ingredient is the sugar. I did not find it too sweet - perfect!
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3 users found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Apr. 9, 2010
Terrific! I tested this last night. Only marinated it for 1 hour, and forgot to add the cilantro (husband doesn't like it anyway). Seared it on the stovetop and finished it on the grill. Served it with sweet restaurant slaw from this site. Awesome!
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3 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Mar. 28, 2010
OMG. How incredibly easy and how incredibly good. Made the recipe exactly as written - used Chubbs sauce. Terrific!
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5 users found this review helpful

Szechwan Shrimp

Reviewed: Mar. 28, 2010
This was good - I used raw shrimp and sauteed it as suggested by another reviewer, and then aded the sauce - which I tripled. My husband really liked it - but I thought the ketchup taste was a bit too apparent - could have been the tripling:>). Will definitely make again - with less ketchup. Easy and low calorie too.
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4 users found this review helpful

Baked Falafel

Reviewed: Mar. 24, 2010
These were great! What an easy, healthful, and inexpensive dinner. I sauteed in olive oil spray in a non-stick pan. Baked on parchment paper. My picky eater husband really liked them - I served them with hummus, grape leaves, feta, pita, and sliced tomatoes. Thanks for a great recipe!
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Christmas Broccoli Salad

Reviewed: Jan. 2, 2010
This was OK, but just not truly great. It was a lot of work with prep and chopping and I guess I wanted something more spectacular. I followed the recipe to the letter with the exception of doubling the dressing when I realized it wasn't covereing the broccoli florets evenly. Don't misunderstand - I am not the 'lets smother mayo on salad' type. There are some good kernals here though - next time, I would cut the broccoli florets pretty small - maybe thumb size, and blanch or nuke them a bit first - the dressing doesn't cover them that well. I like savory and the red peppers are truly sweet. Slivered jalapeno and halving the red pepper would help. In the original recipe the flavors seem very muted - not a lot of zing. I'd leave out the bacon and the pecans and dress with EVOO, wine vinegar, salt and pepper. If you like sweet and savory combined, and mild flavors, this might work. My extended family, even the little ones, like spicy!
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9 users found this review helpful

Special Occasion Stuffed Crown Pork Roast

Reviewed: Jan. 2, 2010
I made this last night for a new year's dinner for family - 10 people. My roast was 8.75 pounds. Although a frequent entertainer/cook, I have never made crown roast or any other type of pork - just hadn't but now wanted to try something new. I didn't like the stuffing; followed the recipe to the letter but I did not like the sweet flavor. Husband hated it - very opinionated though. No one else said much. On the roast itself, I didn't trust my meat thermometer. My oven is electric and runs hot, but, within 15 mintes of returning the roast to the oven, the therm said 160. I placed it in different locations, and it quickly reached 160 but didn't go above. I kept it in for about another 45-60 minutes total as I was concerned that the recipe for a smaller roast (7 lbs) said about another 1.5 hour was required. In any case, long story not so short, I found it dry and didn't finish it - no one really did. My teenage nephews will eat car parts but they weren't to into it. Luckily I smothered everyone with appetizers galore so at least no one went hungry. So that is my story - take from it what you will.
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Smoked Salmon Mousse

Reviewed: Dec. 25, 2008
OMG. How could I not have known about something so easy and so friggin delicious?? Made it this morning, no lemon or dill, added garlic folllowing other reviewers' advice. Probably tossed in an extra TBSP of heavy cream. AWESOME. Best advice - double this! Wish I Had!
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6 users found this review helpful

Displaying results 1-20 (of 32) reviews
 
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