HannahB Recipe Reviews (Pg. 1) - Allrecipes.com (10976596)

Joy's Prizewinning Trifle

Reviewed: May 27, 2012

This is a very deliciously flavored trifle but I have to admit, I would have appreciated it to be a little less "runny" and more light 'n fluffy. Next time I'm probably going to cut the pudding in half and see if that lightens it up. Also for next time I'm going to try using pound cake instead of angel food because I think it would give it more substance than the angel did. It soaked up all of the moisture and got too soggy in spots. Great base recipe though!

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Boilermaker Tailgate Chili

Reviewed: Apr. 24, 2012

AWESOME AWESOME AWESOME! The only changes I made were omitting all but one can of beans, used more Worcestershire sauce, used 93% lean beef, and completely omitted the beer all together. I wanted to make it as low calorie as possible and it worked! Only 283 calories for a two cup serving. YUMS!!

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2 users found this review helpful

Maria's Stuffed Chicken Breasts

Reviewed: Feb. 16, 2012

SO DELICIOUS!!! I am on a low calorie diet so I had to make some changes. I only used half of the ingredients for the filling and used low fat cottage cheese instead of ricotta and 2% mozzarella, and only one egg to cut down on the calories. I also only used 2/3 of the spaghetti sauce and that was MORE than enough sauce. I also thought it might be a bit bland as it is so I added salt/pepper, garlic powder, onion powder, oregano, and parsley to the mixture. I brought the calorie count down to 406 per serving saving myself from ingesting 172 calories!!!!

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Tortellini Soup I

Reviewed: Oct. 31, 2011

O...M...G!! Five stars to the max man. Me and the hubby have been counting calories for a while now and so I was excited to try this soup since I've missed eating pasta/Italian food. Unfortunately Italian food is SUPER high calorie : (. Either way, I made it tonight and let me tell you, it lived up to every bit of it's rating. My husband had two bowls and I would have too if I had the leftover calories for it. The only thing I did differently was to add more veggies and tortellini since I like a super chunky soup. I also used water and beef bouillon cubes instead of liquid beef stock...it didn't make any difference at all though. Yum! I will definitely make this again.

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4 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Jul. 28, 2011

Wow! We've had this recipe twice now and all I can say is YUMMY!! It makes the most tender roast I've ever had. I make this up and put it on for 8 hours and the meat just shreds underneath a fork. The only thing different I did was to add carrots and a variety of baby potatoes to the pot for a complete meal. It's really a great recipe to make during this heatwave we've been having since it keeps me from having to turn on my stove/oven. FANTASTIQUE!

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5 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Feb. 11, 2011

I give it 5 stars for ingredients but honestly think you are going through too much trouble. I make a casserole instead of rolling out enchiladas since that adds more work AND if you do it casserole style, you get more servings out of it. It tastes INCREDIBLY authentic this way as well. The only ingredients I choose to use that are different is I omit the medium onion and olives and use corn tortillas instead of flour. Here's how I do it. I boil and shred the chicken and add it to all of the other ingredients into a bowl including half of the cheese and 1/4 enchilada sauce and mix together to make a "mix." Take your casserole dish and coat the bottom of it with some enchilada sauce and set aside. I then scorch each tortilla one by one in a skillet on medium heat for with a little oil for 10 seconds or until soft and layer the bottom of a casserole dish. Take the mixture, spread over the tortillas evenly and sprinkle with cheese. Keep layering until you get to the top, cover with remaining green sauce and sprinkle with remaining cheese. Cover dish with foil and pop into the oven! 25-30 minutes later you uncover and let it bake for about 5 more minutes to set. THE END!

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11 users found this review helpful

Bacon Roasted Chicken

Reviewed: Feb. 7, 2011

Wow! Wow! Wow! I am 100% in awe of how delicious this chicken was. I bought a small fryer from the store big enough for me and my husband to try (never roasted a whole chicken before) and this recipe made it so incredibly tasty. I served it with the bacon, mashed potatoes and green beans and it made for an incredible meal. KUDOS TO THE CHEF!!

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23 users found this review helpful

Chicken Enchilada Soup II

Reviewed: Dec. 27, 2010

BAM! This is the PERFECT chicken enchilada soup. Tastes just like a bowl you'd get from Chili's (major restaurant chain). The only changes I made were adding a small can of chopped green chile's and instead of using red enchilada sauce (which is full of grease) I chose to use a 10oz can of green chile enchilada sauce. Omg, mega flavor. I served it with some corn tortilla chips and my husband slurped it up like it was going out of style. I will DEFINITELY make this again. : )

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8 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 13, 2010

For my husband to say that this lasagna I made was better than his best friends recipe is a MIRACLE!!! This truly is a fantastic lasagna and I will never make another recipe from now on. Also, thank you for the tip about spraying the foil with cooking spray!!! I would always get irritated when the foil sank and the cheese got stuck to it. I have just learned so much about pasta sauce in general through this recipe. Thanks so much.

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8 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Dec. 6, 2010

This was my very first attempt at making the holiday bird and it turned out pretty fabulous. Instead of mixing all of the ingredients and popping it in the oven, I chose to brine it in a bag for about 12 hours prior to cooking it. I opted to use real onion instead of dried onion and also chopped fresh celery and minced garlic in the bag as well. When it was time to put the turkey in the oven, I just dumped the contents of the bag in the pan with the bird, injected the butter/parsley, and cooked it according to the directions. WORKED LIKE A CHARM! I will make this again.

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5 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 5, 2010

Oh Heavenly Father...these are bliss! I didn't even bother with the shortning, I just used Country Crock's Churnstyle butter spread. It's basically butter and shortning mixed together anyway and you don't even have to let it soften since it's the perfect consistancy right out of the refrigerator. I was pleasantly surprised how easy they cooled and set when I took them out of the oven. They were ready to eat while still warm and were perfect with a tall glass of milk....completely fed the soul. KUDOS TO THE CHEF!!!

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Rich and Creamy Tomato Basil Soup

Reviewed: Nov. 11, 2010

Taste is fabulous, exactly what I was looking for! But seeding and cutting up a bunch of tomatoes is not so fabulous. I will definitely make it again when I don't have so many people to cook for. Otherwise, it's perfect!

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Black Magic Cake

Reviewed: Sep. 27, 2010

I made this cake last night and it turned out good. I do have to admit that I couldn't taste the coffee in the batter at all and I used some EXTREMELY strong coffee. I don't see how it wouldn't show up in the flavor using a whole cup but it didn't. To me it turned out like a regular chocolate cake. I ended up making some coffee butter frosting to top it and that turned out great. It added just the right about of coffee flavoring to make it work out.

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Barbecue Beef Cups

Reviewed: Sep. 27, 2010

I cooked these for my hubbs tonight for dinner and they turned out great! I like them b/c they were easy to make and they got me out of a cooking rut. I have a tendency of cooking the same things over and over. The only thing I did differently was use wheat Grands instead of the regular kind. I did run out of biscuits and still had some filling left so I just took the advice of an earlier reviewer and cut the crust off some wheat bread, buttered the sides and used them to form into the muffin pan which worked like a charm as well. KUDOS TO THE CHEF!

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Awesome and Easy Creamy Corn Casserole

Reviewed: Sep. 27, 2010

I was excited to make this for my dads birthday dinner and it was tasty. However, I was a little disappointed that it turned out more like cornbread with bits of corn in it rather than a casserole per say. My family still cleaned the dish it was in so i deem this one a success. ; ) Not sure if I will make it again though.

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Coffee Butter Frosting

Reviewed: Sep. 27, 2010

I made this frosting for a black magic cake and it turned out DIVINE. The only thing I did differently was add a tsp of cinnamon for a little extra flavor and it was the icing on top of the cake (pun TOTALLY intended) so I definitely recommend adding that for a special surprise. I WILL make this again. ; )

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Fried Corn with Smoked Sausage

Reviewed: Mar. 31, 2010

This was a fabulouse and fast dish! The only changes I made were omitting the seasoned salt, msg and red peppers. I substituted the garlic powder with real minced garlic and sprinkled the mixture with salt, pepper and dried parsley and served it with southern fried potatoes. YUM YUM YUM!! I will make this again.

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Brown Sugar Meatloaf

Reviewed: Feb. 14, 2010

I made this a while back and I must say...... this is some good meatloaf!!! I didn't leave it as is though, I added diced tomatos, chopped celery, chopped bell pepper to the mix. I also amped it up a little with some finely chopped garlic and some celery salt. Like everyone else, I added the brown sugar and the ketchup to the top and it was FABULOUS! Thanks for the recipe.

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Balsamic Vinaigrette

Reviewed: Jan. 25, 2010

I thought this recipe was fabulous!! I didn't have any ground mustard, so I used plain old yellow mustard and it worked out fabulously. I also thought it was missing a little something so I added onion powder and celery salt. Those two little ingredients amped up the flavor 100 fold! Thanks for the recipe!

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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 7, 2010

If I could give this recipe 10 stars I would!! I didn't have any peas but that was ok because I hate peas anyhow. But, I added potatos and finely chopped broccoli. I also added two bayleaves to the chicken/veggie mix while it was boiling. Since I was short the chicken broth as well, I just dissolved some chicken bouillion in boiling water and used that instead and it turned out PHENOMENAL!! Also, for those of you who can't find "celery seed" just look for celery salt instead, it's the same thing but it has salt added to it! Make sure if you do use celery salt, you might want to omit the salt all together. I WILL BE MAKING THIS ONE AGAIN!!!

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2 users found this review helpful