Heidi Recipe Reviews (Pg. 1) - Allrecipes.com (10855011)

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Pumpkin Nut Muffins

Reviewed: May 5, 2012
Made these for breakfast for a crowd and they went over very well. I "made" buttermilk from milk and some lemon juice (1 tsp lemon juice, then fill measuring cup with milk to 1/3 cup). I also added about 1/2 teaspoon of salt as another reviewer suggested and I think that helped a lot. Only ended up with ~20 muffins but I may have overfilled them a little bit. I loved the addition of molasses - gave them a bit more depth of flavor. These are much better than the last pumpkin muffins I tried, and I'm definitely keeping this recipe around for the next time I have pumpkin in the house. Thank you! EDIT 8/28/12: Put the batter in a bundt pan, swirled in some apricot jam, and baked until tester came clean (this took ~40 minutes in my oven). Worked great. I plan on making a cream cheese icing for the top and sprinkling on some chopped dried apricots and toasted pecans.
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Best Spanish Rice

Reviewed: May 5, 2012
Had a hankering for Spanish rice, and decided to give this a go. It is the best I have ever had in recent memory! It was no harder than preparing it from a package (= ridiculously easy), and had LOTS more flavor than I ever remember the boxed stuff having. It will end up highlighting the flavors of whatever salsa you use, so make sure you like the salsa you plan to cook this with. I used jasmine rice, and onion powder rather than cutting up an onion. I used a tomato based salsa with peach and mango, which made it slightly sweet and that may sound odd, but it worked well with the jasmine rice, and provided contrast to the creamy refried beans and spicy chicken tacos I ate it with. I usually skip the Spanish rice with Mexican-style meals, but this was so good I am considering making it regularly with Mexican food. Thank you for the recipe!
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Photo by Heidi

Mardi Gras King Cake

Reviewed: Apr. 28, 2012
I was in charge of supplying a king cake for Mardi Gras this year at work, and felt like trying to make one rather than drive across town to get one from the bakery (which I thought was nothing special). Normally the king cake stays around all day at my work, but this one was gone within a couple of hours, and people that normally wouldn't eat king cake ate some because it was homemade. They especially loved the rich flavor of the bread, and that it wasn't overly sugary (I went easy on the icing and did not double the filling). I made this twice. Both times I cut the recipe in half (works great if you don't need to feed an army), and used a bread machine for most of the initial work, and did the shaping and final rise as normal. Since it's cold in the winter where I live and room temperature was not enough to raise the bread, I preheated the oven to its lowest temperature, then turned it off, placed a mug of boiling water on the edge of the cookie sheet the bread dough was on, and let the bread rise inside the warm oven. (For me, rising is normally the most difficult part of making yeast bread, and it worked great!) I also brushed egg wash on top (just beat an egg with a tiny bit of milk or water) before baking to give it a nice golden color. This recipe was a great success, and I would even consider making it when it's not Mardi Gras because it's that tasty. Thank you for the awesome recipe.
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Cheese Fondue

Reviewed: Apr. 24, 2011
Made this for lunch for fiance and me and we loved it. It came together very easily and has a great consistency. Emmentaler/Emmenthaler Swiss cheese is especially tasty in this if you can find it. I used a Chardonnay for the white wine (any Pinot Grigio or Sauvignon Blanc would probably work well too - I would stay away from "cooking wine" since it's got extra salt and chemicals, and use wine that is especially meant for drinking). A previous reviewer suggested mixing the flour in with the grated cheese before adding them to the pot and that was particularly helpful. We ate the fondue with bread, roasted potato chunks, meatballs, steamed button mushrooms and steamed broccoli. This is going to be my go-to cheese fondue recipe. Thank you!
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Basic Crepes

Reviewed: Jan. 26, 2010
And I thought making crepes was going to be difficult...this was so easy, and extremely versatile. I filled mine with Nutella and chestnut cream, and my boyfriend had his with crumbled bacon, scrambled eggs and cheese. I plan on serving these to friends soon :)
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Gobi Aloo (Indian Style Cauliflower with Potatoes)

Reviewed: Jan. 26, 2010
As written, the recipe could use some more details/rewriting (some suggestions: total weight of potatoes since "medium" is kind of arbitrary; an approximate size to cut the potatoes and cauliflower, which is a huge factor in how long it takes to cook; I also agree with adding the salt near the end), but as another reviewer said, it's a good base for tweaking to your own tastes. I made it with all of the ingredients listed in the amounts listed except the cilantro because I didn't have it. I cut the potatoes into roughly 1/2" x 1" cubes and the cauliflower into rough pieces about 1 1/2" square, and put them both into the pan when it says to add the potatoes. Adding 3-4 tbsp water every few minutes kept it from burning. All in all, it took about 20 minutes to cook the vegetables (mine were starting to fall apart, which was what I wanted so the small bits would make a kind of paste to stick to the vegetables). I added a diced Roma tomato about 15 minutes in and it broke down nicely. Next time I am going to add some pureed onion with the cumin seed/garlic/ginger for a bit more flavor. It seemed rather bland when it was just finished cooking, but letting it sit to cool a bit made it taste much better. I will definitely make it again. Another tip that others may find useful: prep and measure out everything before you start cooking - finding and measuring spices is much easier when you don't have a hot pan on the stove :)
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Cranberry Orange Loaf

Reviewed: May 24, 2009
This was REALLY good! Definitely keeping it around so I can make it again. I used frozen cranberries, which thickened the batter a little bit, but don't worry - it baked just fine. I squeezed the orange I bought for the zest and used the juice. I also cut the sugar down to 3/4 cup because I prefer things not to be TOO sweet, and I really wanted the fruit flavors to come through. I also added a little extra orange zest and cranberries. Also, this makes awesome muffins. I put mine in paper muffin cups, left the oven at the same temperature and baked them for about 22-25 minutes. Another tip for those of you wondering: DO NOT make this with dried cranberries!! I tried it with dried cranberries and the consistency of the batter was all weird, especially after baking. Having fresh or frozen cranberries is important.
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Microwave Baked Potato

Reviewed: Nov. 30, 2008
This is a really quick and satisfying dinner on a cold night, and cleans up really easily too! I was afraid the potato would catch on fire, but I did as another reviewer suggested - I put a bit of water in the dish with the potato and watched it like a hawk, and all went wonderfully. I topped mine with some green onions and a sprinkle of garlic powder in addition to what was suggested. Broccoli and bacon would make excellent toppings too.
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Photo by Heidi

Lentil Soup III

Reviewed: Sep. 8, 2008
This lentil soup tastes JUST like the one I fell in love with at Cosi (until they unfortunately changed the recipe for much worse), minus the red and green peppers! I started with a tablespoon of olive oil, and heated double the amount of garlic in it, plus a sprinkle of thyme, and sauteed the onion in the oil with 1 1/2 cups sliced carrots. I also substituted 1 1/2 cups of the broth with a 14 oz can of petite diced tomatoes (I like some chunks of tomato in the soup). Next time I will slightly decrease the lentils, and maybe add some red and green bell peppers for more color. Now I don't have to worry about losing my favorite soup forever because I found it :) Thank you!!!
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Fresh Rhubarb Pie

Reviewed: Jul. 13, 2008
First rhubarb pie I ever made, and will certainly not be the last! This recipe worked extremely well for me. I had a little less rhubarb than the recipe called for, and maybe that's what made the filling a little gluey, but it still tasted wonderful.
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Garlic Red Potatoes

Reviewed: Jul. 13, 2008
I think the recipe could do with a little less oil, but other than that they were delicious!
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Salmon with Dill

Reviewed: Jul. 13, 2008
I had never had salmon with dill before but it sounded good, so I decided to give it a shot, and I am so glad I did! I used both garlic powder and onion powder (1/2 tsp of each), and I melted the butter and mixed all the seasonings into it before pouring it on the fish, also added a small bit of lemon juice, and didn't cook it for quite as long as the recipe called for (my pieces of salmon were small). I served it with rice and sugar snap peas. Boyfriend happily took leftovers to work the next day. :) I'll definitely be making this again!
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Lentil Soup

Reviewed: Jul. 13, 2008
After trying lentil soup at a restaurant and loving it, I had to try to make my own. This was my first attempt making this recipe and I followed it exactly, except I halved everything (I was making it just for myself). It reminds me of chili, nice and hearty with a distinct tomato flavor. Next time I will up the amount of vegetables and spices, especially the cumin, and see how it turns out! Thanks a lot ^^
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Real Hummus

Reviewed: Jun. 19, 2008
This is about a million times better than store bought hummus (I think commercially prepared kinds tend to be kind of sour tasting) and really easy to make! I just finished making my second batch, and used the author's updated version both times. The only thing I do differently is to add all the ingredients EXCEPT the chickpeas after chopping the garlic, blend for a few seconds to mix everything together, then blend the chickpeas in last.
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White Sauce for Pasta

Reviewed: Apr. 7, 2008
Was extremely easy to make and didn't taste floury at all, as the case can be with roux-thickened sauces. I added a clove of chopped fresh garlic to the melted butter and cooked it for a few minutes before blending in the flour (but it may have been a little too much because it was quite strong). The only thing that could have made it better was if it stuck better to the noodles I mixed it with, but the next day it was the perfect consistency and tasted just as good reheated. Excellent recipe!!
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Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 28, 2007
Delicious but don't keep very well once they're baked. Usually they aren't around long enough to notice that, though :D
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Dark Chocolate Cake I

Reviewed: Sep. 28, 2007
It was a bit time-consuming but well worth the effort - I normally don't like chocolate cake very much because box mixes and even most bakery chocolate cake just doesn't taste much like chocolate, but this was delicious!! I separated the eggs and whipped the whites into a meringue first (per one of the reviews I saw) before adding to the rest of the batter, and it made for a nice texture when finished.
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