hinazee Recipe Reviews (Pg. 1) - Allrecipes.com (10880611)

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Autumn Salad

Reviewed: Dec. 1, 2013
One of the best salads I have ever eaten! I can't get enough of it. Thank you soooo much for sharing!
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French Breakfast Muffins

Reviewed: Jul. 12, 2012
These were delicious, just like the ones I buy from a popular cafe here in the Bay Area (N. Cal). I used 1/4 cup brown sugar + 1/4 cup granulated white sugar for the batter (instead of just 1/2 cup white sugar as the recipe requires) bc that's what the local cafe does. Also, this recipe only yielded 9 regular muffins -- not 12!
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1 user found this review helpful

Chicken Jalfrezi

Reviewed: Sep. 13, 2011
I make a similar recipe except that the spices get cooked in oil first, a sliced green bell pepper is added in, and it is garnished with sliced boiled egg in the end. If you serve it with peach chutney, it is DEEEEEELISH. Enjoy!
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Chewy Coconut Cookies

Reviewed: Aug. 24, 2011
In order to make these cookies just right, you MUST use 1 1/2 cups of all-purpose flour...the extra 1/4 cup does the trick. Also, I think next time I will use 1 1/2 cups of shredded coconut...I just felt like it needed a bit more coconut to keep it from tasting like a simple sugar cookie with some coconut thrown in. I also used 1/4 tsp. coconut extract + 1/4 tsp. vanilla extract. 11 mins was ideal for my 350 degree oven. Mmm, perfect with tea...delicious!
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17 users found this review helpful

Florentine Chicken Ring

Reviewed: Jul. 18, 2011
This is one of my favorite Pampered Chef recipes --- guests ALWAYS ask for the recipe whenever I serve this at brunch or potluck meetings. Some tips: I cook 1 lb. diced chicken breast with the 1/2 tsp salt (not too salty that way); squeeze the spinach with your hands over the sink to get all the water out; buy your crescent rolls from Trader Joe's (no bad-for-you chemicals or preservatives and a much better price!). A friend of mine likes to add some sweet corn to the mixture and then serve the rolls with Thousand Island Dressing as a sort-of dipping sauce. (I haven't tried it that way, but she raves about it, so I thought I'd share.)
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5 users found this review helpful

Nanaimo Bars III

Reviewed: Jul. 15, 2011
This is one of the BEST desserts I have ever made. I had 20 of my husband's co-workers over for tea today, and every single one of them asked me for the recipe. I had catered goodies from a local bakery, yet nearly everyone bypassed those treats for this homemade one. We recently returned from Vancouver where I tried these bars for the first time and fell in love. They are delicious. FIRST TIP: Use "digestive cookies" instead of "graham crackers" to make your crumbs. Graham crackers are sweet, whereas digestives are a little saltier and crunchier -- yum yum! SECOND TIP: Use custard powder (you can find Bird's Eye Custard Powder at Cost Plus and in the British Foods aisle of many specialty grocery stores). Instant vanilla pudding mix is too sweet! Custard powder is just corn starch with some flavoring and coloring and salt, but it gives you the perfect texture, taste, and look. Don't use anything else. THIRD TIP: Be sure to use almonds which you have ground up in the food processor (where I also grind up the digestives). FOURTH TIP: You'll probably want to double the recipe because these go fast. FIFTH TIP: Be sure to read "the most helpful reviews" for how to avoid curdling/scrambling the eggs when you add them to the hot chocolate mixture. The tips worked like a charm for me!
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64 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jun. 16, 2010
this is very similar to "chocolate lovers' favorite cake" which is also from this allrecipes site. that one is out-of-this-world delicious as well!
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1 user found this review helpful

Sweet and Tart Strawberry Salad

Reviewed: Jun. 12, 2010
this tastes wonderful served over panna cotta! very elegant dessert...
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2 users found this review helpful

Sweet Cottage Cheese and Bananas

Reviewed: Mar. 29, 2010
I had some leftover cottage cheese from a casserole and decided to try this since we always have bananas and honey on-hand. OHMYGOODNESS. my three sons and i all loved it! this is our after-school snack from now on. cottage cheese is going to be a regular staple on our grocery list. i wonder what other wonderful treats are out there that i've never even thought of trying???
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Pesto Pasta with Chicken

Reviewed: Feb. 18, 2010
If you really want to take this dish over the top, try cooking the chicken breast cubes in seasoned rice vinegar and chili pepper (eyeball it -- the sauce should look red and soupy)...deelish! Ppl always ask me for this recipe.
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9 users found this review helpful

Bulgur Wheat with Dried Cranberries

Reviewed: Jan. 28, 2010
i made this without butter, using kosher chicken broth, dried cranberries, flat-leaf parsley, green onions, toasted pine nuts, salt, and pepper (just like whole foods!). delicious!
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1 user found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Aug. 9, 2009
i have made this recipe multiple times over the summer and people always ask me for the recipe. here are my changes: (1.) reduce oil to 1/3 cup (2.) use Bac-O's instead of bacon (for those who don't eat pork) (3.) use Maille brand dijon mustard (for those who don't want white wine in their mustard) (4.) bake the cashews for 9 mins at 350 degrees (they come out perfect and you don't have to stand over the stove) (5.) use a full cup of halved red grapes (6.) peel and slice up an entire bosc pear --- so delicious!
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30 users found this review helpful

Darra's Famous Tuna Waldorf Salad Sandwich Filling

Reviewed: Jul. 18, 2009
I just received an email from a friend telling me that she was "dreaming about" the tuna sandwiches I made for her the other day. My kids decided that this recipe was a "keeper". For those who care, the Tillamook brand of swiss cheese doesn't have any animal enzymes and the Maille brand of dijon mustard doesn't have any white wine. :)
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Alyson's Broccoli Salad

Reviewed: Feb. 16, 2009
I was surprised at how much my guests enjoyed this salad. One gentleman said, "I never thought I would love broccoli with grapes, but just leave me alone while I finish this up!" I submerged the broccoli in boiling water, let the water come back to a rolling boil, and then removed the broccoli --- that left the veggies with just the right texture. I think you should halve the salad dressing recipe because it made way too much. My salad turned out soupy when I poured most of the dressing on it, so I let it sit in the fridge for a few hours before taking it out, transferring it to a colander/sieve, and letting most of the dressing drain out. The salad looked and tasted much better with most of the dressing removed. I added the bacon bits (I used Bac-O's since we don't eat pork) and sunflower seeds in the end, eyeballing how much I wanted to add (since I think the recipe called for way too many sunflower seeds!). Enjoy; this recipe is a keeper.
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2 users found this review helpful

Butterscotch Gingerbread Cookies

Reviewed: Dec. 14, 2008
These were wonderful! I followed other reviewers' suggestions --- (1) 330 degrees for 10 mins, (2) kept the spices as the recipe called for, (3) added 1 tsp. nutmeg, (4) only used 1/2 the bag of butterscotch morsels, and (5) regular unsulphured molasses worked just fine. Without the morsels, this cookie would taste great with whipped cream frosting as a filling (a famous bakery in the SF Bay Area does just that)!
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4 users found this review helpful

Cream Filled Cupcakes

Reviewed: Sep. 19, 2008
Here is the EASIEST tip for filling the cupcakes. Take an APPLE CORER and use that to pull a cylindrical plug of cake out of each cupcake (once they've cooled). Save the plugs on the side while you pipe filling into each hole you've created. "Plug" up each hole using the plugs/caps you had removed with the apple corer. Simple and fast!
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979 users found this review helpful

Golden Sponge Cake

Reviewed: Jun. 29, 2008
here's an easy tip for filling cupcakes with creme --- use an apple corer to remove a "core" of cake from the center of the cupcake(don't push it down all the way to the bottom). pipe creme into the empty space and then plug up the top with a "cap" of cake. easy peasy!
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5 users found this review helpful

One Bowl Chocolate Fudge

Reviewed: Oct. 15, 2007
My friend made this for Eid to celebrate the end of Ramadan and we all looooooved it! Here are her tips --- (1) spray the pan and the spatula with cooking spray, (2) use chocolate chips for easier melting, (3) toss in some mini marshmallows,(4) sprinkle chocolate/white chocolate swirled chips on top, and (5) use a sharp knife to cut the fudge. She cut them into little cubes and served them in mini-paper cups. Adorable and delicious!
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8 users found this review helpful

Grilled Peanut Butter and Banana Sandwich

Reviewed: Oct. 10, 2007
this is how we like our banana sandwiches --- spread cinnamon-raisin bread with butter, place slices of banana on one bread, sprinkle generously with sugar, close up sandwich and place in a sandwich maker, 3 minutes later --- voila! YUMMY AND SATISFYING!
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5 users found this review helpful

 
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