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

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Black Bean Vegetable Soup

Reviewed: Sep. 2, 2006
This was so easy and so very delicious! I substituted chicken broth for the vegetable broth, and canned whole tomatoes for the stewed tomatoes - both because they're what I had on hand. I omitted the carrot because I don't care for them cooked. Really great and I'll make again!
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3 users found this review helpful

White Peach Sangria

Reviewed: Sep. 2, 2006
This is an AWESOME drink, but as another reviewer mentioned, it packs a PUNCH! I've made about 10 batches and my favorite version is without the lemonade concentrate and the grapes. FOLLOW UP YEARS LATER - I can no longer find peach vodka, so I substituted Peach Schnapps. This is much sweeter than peach vodka and the sugar (splenda)is NOT needed. Much better without!
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4 users found this review helpful

Apricot Lentil Soup

Reviewed: Sep. 10, 2006
Hmmm, not to my liking! I followed the recipe to the letter, with the exception of using regular lentils, not red ones.
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1 user found this review helpful

Ginger Dipping Sauce

Reviewed: May 6, 2007
Incredibly delicious. leftovers make for a great low-calorie salad dressing. I served it with shrimp, but it didn't have a substantial enough texture for it. will make again (today) but will use low-sodium soy sauce - with regular it was really salty.
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6 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 30, 2007
Really easy & exceptionally delicious! Thanks Tiffany for a great recipe. Definitely will become a staple at my house.
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1 user found this review helpful

Crustless Spinach Quiche

Reviewed: Oct. 24, 2008
I've made this twice so far - and will continue to - it is delicious and better on days 2 and 3. I've substituted onion for leek, added garlic, and some crushed red pepper flakes - terrific! I've also substituted leftover cheeses of various types, mixed together; finally, I;ve also substituted frozed broccoli rabe leaves for spinach - awesome. This would also be good with swiss chard. Thanks for such a great, versatile, recipe!
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1 user found this review helpful

Split Pea and Ham Soup I

Reviewed: Oct. 24, 2008
This was delicious - we're split pea soup fans. I used leek as well as onion, added fresh parsley, and substituted bacon for the ham bone. I cooked the bacon first, and then sauteed the vegetables in 2 TBPs leftover bacon fat. I added the bacon when I added the liquid. Great basic recipe!
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9 users found this review helpful

Garlic Chicken

Reviewed: Nov. 11, 2008
Use a shallow baking dish! I followed the recipe to the letter (...with the exception of additional garlic). While good, I did not get the moist results other reviewers have mentioned. This may have been my fault - I used a VERY shallow cookie sheet - not a shallow baking dish. This may have been the issue. I will make it again! Thanks for the recipe.
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3 users found this review helpful

Slow Cooker Thanksgiving Turkey

Reviewed: Nov. 25, 2008
This was a very easy way to make delicious and moist turkey, which wasn't too heavily flavored - making it easy to use leftovers in other recipes.
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7 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 5, 2008
This was really good. I followed the advice of another reviewer and used some salsa - one of those expensive fresh ones - about 3/4 cup. The salsa had fresh parsley and cilantro. I used tomato sauce instead of whole tomatoes, and added 1 can of black beans on the advice of another reviewer. Leftovers are delicious.
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4 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Dec. 20, 2008
SERIOUSLY EXCELLENT! Shredded the potatoes, raw and unpeeled in the food processor, and spread them in some layers of paper towel. Microwaved them on high for about 2.5 minutes. Added garlic with the onion. Cooked in a smallish non-stick skillet in a thick layer, using much less fat than the recipe indictaes. Inverted plate over skillet to flip it, but ending up turning it several times in the pan to intersperse the crispy brown cooked edges. Cooked it about 25 minutes all together to make sure no potatoes were 'crunchy'. This seemed just right. LOVED IT. Next time, will saute the onion first and include green onion as well as white, use a pinch of hot pepper flakes, and if feeling decadent, a few pats of butter to kick up the flavor quotient. Emily, the simplest things are often the best - and this was great - thanks! UPDATE - sorry, microwave the potatoes in wax paper - it will stick to the paper towels.
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18 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Dec. 25, 2008
I'm sure it is me, not the recipe. SCALLOPED POTATOES ARE DEAD TO ME. I screw it up horribly everytime. This time, of course, it is Christmas morning and I have 22 coming for dinner. I did screw it up last Christmas too, but realized it at serving time. So, this year is actually better given it is 8 am. Despite all the excellent reviews and a doubtless wonderful recipe, here's what happened to me - I tripled the recipe and used a single large lasagna pan. Other than that I followed the recipe exactly. I decided to cook it in advance and warm up for the dinner - but when I looked at it the potatoes were all grey and completely unappetizing!! Also, the 'sauce' stuff didn't make it between the potato layers. Best advice - if you are going to double or triple, do it in separate pans. Cripes. Maybe I'll use the cheese I got for appey's and make mac and cheese????
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3 users found this review helpful

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

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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6 users found this review helpful

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

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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2 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

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

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

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

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