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

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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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17 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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14 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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