HannahB Recipe Reviews (Pg. 3) - Allrecipes.com (10976596)

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HannahB

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J.P.'s Big Daddy Biscuits

Reviewed: Oct. 14, 2009
OMG! This was the first time I ever attempted to make biscuits before but this recipe right here made me seem like I've done it a 1000 times!!! One thing, I didn't have any milk so incorporated half and half instead. It actually took about 2/3 instead of a full cup. They came out so fluffy and beautiful that I HAD to eat a couple right away so I made some sausage gravy and chowed down. They were FANTASTIC!! Thank you thank you thank you! My husband is going to flip out when I told him I made biscuits from scratch.
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Baked French Fries I

Reviewed: Oct. 13, 2009
***A bit of advice for those of you who are having a hard time with the fries sticking to the pan...USE PARCHMENT PAPER!! It works wonders and you won't have to wash your pan.*** I've been making a rendition of these for a while now but this is the first time I've seen a recipe of the like that called for paprika so I was interested in trying it. I took the time/temp issues into consideration so I followed the crowd and baked them at 400 for 45minutes. However, they burned before time was even up. As far the flavor of the ones that didn't burn, they needed a lot of salt because they were a little bland and believe me, I love spice so I used PLENTY! All in all, I will stick to my old, and much better, recipe and refrain from using this one EVER again.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 13, 2009
This recipe was GREATNESS! I have to admit that the sauce was a little thin and messy, but I think it's because all I had was a cheap off brand hot sauce, so I'm going to try to remember to get a better brand the next time I make them. Also, the meat was a little greasier than I like but that was due to the fact that I deep fried them so I'm going to try to bake them next time instead. Either way, the process is 100% perfect, they breaded efficiently and their presentation is that of the kind you get at a restaurant. ***FOR THOSE OF YOU WHO LIKE THE GARLIC PARMESAN FLAVORED WINGS*** -bread them with flour, garlic powder and a little salt and the sauce is simply butter, garlic powder, black pepper and about 3 tbs of powdered Parmesan cheese. THEY ARE TO DIE FOR!! Enjoy.
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5 users found this review helpful

Ranch Dressing II

Reviewed: Oct. 13, 2009
I made this to go with some buffalo wings and it turned out pretty great! I didn't have any buttermilk or sour cream so I used 1/4th cup of half and half with a table spoon of softened butter and 1 tsp of white vinegar. I also upped the salt, garlic and onion powder for more flavor. The consistency is creamy and tastes just like restaurant style ranch!! I will definitely make it again in the future!
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Wonton Wrappers

Reviewed: Oct. 12, 2009
I absolutely loved the way these turned out. I used them for Asian chicken rangoons and the flavor was great. The consistency could have been a little crunchier but that was all my fault for not frying them a little longer. They were definitely hard work and I don't plan to make them very often, but I will be excited to make them again for special occasions in the future. I've even considered using this recipe for other different types of fillings. It would make a GREAT chimichanga. My husband couldn't stop eating them.
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1 user found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Oct. 10, 2009
Fantastic!! I had been craving chocolate pudding for like two days and decided to make it from scratch instead of buying the boring box version. It turned out phenomenal and I'll definitely be making this again. As for my personal taste, I could have appreciated a little more salt but it was still very good. One great hint: USE A DOUBLE BOILER!!! However, when using a double boiler to make pudding: boil the water in the bottom pot on high FIRST before adding the top pot. While waiting on the bottom pot to start boiling, add all the dry ingredients to the top pot and whisk until WELL blended to get rid of any dry clumps. Once the dry ingredients are blended, add the top pot to the pot of boiling water and then add your milk a little at a time while whisking briskly. This technique will give you a flawlessly smooth texture without any clumps AT ALL. ENJOY!!
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10 users found this review helpful

Banana Sour Cream Bread

Reviewed: Oct. 6, 2009
I was EXTREMELY pleased with how this bread turned out. Everyone raved about it and I was satisfied with that for sure. This was my first attempt at making sweet bread and I enjoyed every minute of it!! KUDO'S TO THE CHEF!!
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Grandma's Taffy

Reviewed: Oct. 6, 2009
Taffy's consistency was too "chewy." It was so chewy in fact that we couldn't chew it because it was either stuck to our teeth or the roof of our mouths. Not to mention that the flavor was lacking also. I tasted more butter, vanilla and salt than I could the actual flavoring of the batch. FYI-pouring it into a greased baking dish is a BIG mistake and makes for an extremely tough time trying to peel it out. I suggest lining the baking dish with thick wax paper before pouring the mixture into it. Overall, I won't be making this again.
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10 users found this review helpful

Pecan Sandies

Reviewed: Oct. 2, 2009
I made these beauties while getting ready for work. They were so incredibly simple and tasty that I'll make them again for SURE!!! I didn't roll them in powdered sugar but when they were finished I dusted them with it and it worked just as well. Everyone raved about them and I am very pleased myself. KUDO'S TO THE AUTHOR!!
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1 user found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Aug. 22, 2009
I know it's not Christmas time but I had to try this recipe when I found it. The cookie was ok, but I thought they were a bit dry. I think because of the dried cranberries. But of course, it could have been because it was my first attempt at making homemade cookies and I probably made them too big and left them in the oven a little too long. Either way, if I choose to try this recipe again, I will make them smaller and opt to take them out sooner than I did last time.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Aug. 22, 2009
Quick and easy to prepare. I took the advice of the others and doubled the recipe yet, I added mixed garlic, brown sugar and some butter to the glaze. Upon first tasting, I could tell that the doubling of the balsamic vinegar was a mistake and also if I would have added more brown sugar, the flavor would have been perfect. Either way, my husband enjoyed it and I WILL make this again!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Jul. 18, 2009
I made this for a party...HUGE HIT!! I was pretty impressed with the way it turned out and everyone that ate it raved about it. The only thing about the recipe that I didn't do was the whole "roasted garlic" bit as I decided to save some time and used minced garlic instead. However, I don't recommend it, it was a little too much garlic for me, and I LOVE garlic so that says a lot. The next time I make it, I will omit the garlic all together because I feel the Alfredo sauce has enough garlic in it and if I feel like it needs more, I'll use garlic powder as another reviewer did. Also, I was a little confused as to how much cream cheese was needed for this recipe; I understood half a container of an 8oz package so that's what I used and after it was finished, I felt like I could have used the whole container and it would have been just fine. Either way, garlicky or not...the folks at the party ate it up!!! KUDO'S TO THE CHEF WHO CREATED THIS RECIPE!!
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Asian Carryout Noodles

Reviewed: Jul. 9, 2009
Fantastic!! I was craving Chinese tonight and this recipe hit the spot!! I thoroughly believe that the hoisin sauce made the dish. I have never had bokchoi before and figured it would be a waste to buy a whole head just to use two leaves, so I omitted it. I instead added broccoli, julienned carrots, and a bit of shredded cabbagge and it was fabulous! I like my food spicy so I also added a bit of white pepper for an extra kick. It was such a success that my husband actually got 2nds! Kudos!!
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Blackened Chicken

Reviewed: May 31, 2009
I have cooked this chicken over and over because my husband now DEMANDS it! He says that it's the best he's ever had, so KUDOS TO YOU (and me for attempting it) for putting a smile on my hubby's face!! The only thing I did differently was to mix all the spices together in a bowl, adding a dash of olive oil to the spice mixture to make a wet rub instead of a dry rub. It saves time by skipping the step where you coat the chicken with the oil its self. Not to mention, a wet rub allows the spices to coat the meat more completely as well as efficiently. One thing I have found is that a regular non stick skillet that is better quality & oven safe works just as good as the cast iron skillet the recipe calls for since I don't own one a this time. MOST EXCELLENT!!!!
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3 users found this review helpful

Pat's Baked Beans

Reviewed: May 31, 2009
I am from Texas, where we specialize in all things barbecue! I picked this recipe among others because it appeared to be closer to homemade than the rest. I especially didn't want to take a plain old can of baked beans and spice 'em up, that's not my forte. So what I did differently was this: I used only two cans of pinto beans (didn't have time to make 'em homemade) MINUS the kidney/garbanzo (which we don't normally eat in TX anyway) and MINUS canned baked beans. I followed the rest of the recipe as is, substituting syrup for the molasses since I didn't have any (I couldn't tell the difference). I also added one fresh jalapeno, seeded and chopped for an extra kick. When they came out they were good, but were still missing something, so I added salt and paprika and VOILA!!! THEY WERE FANTASTIC! I hope you find this helpful.
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3 users found this review helpful

Praline Pecans

Reviewed: May 23, 2009
Excellent!!!! My husband and I were out last night at a Mexican restaurant where he purchased a praline like he always does and he enjoyed it so much that he begged me to make them sometime. So I did and they were the best we've had so far!!! I too used rum instead of the extract along with regular syrup instead of honey bc I didn't have the honey AND I even tossed in a bit of almond extract for my own enjoyment. Great recipe!!!!
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8 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Apr. 8, 2009
GREAT SUCCESS!! I didn't have the bread flour it called for, but it turns out the same when you use all purpose flour and a tablespoon of wheat gluten. It had great texture and was most certainly effortless!! KUDOS!
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Chicken Tacos

Reviewed: Feb. 17, 2009
Not impressed...why lemonade and bayleaf? To me, taco's are are supposed to have sort of a spicy Spanish twang to it and all I tasted was sweet and bland. I even added cumin and Cayenne pepper but it really did nothing for the flavor. Now, for the rating, I gave it a 3 because the chicken was really tender and I liked that aspect, yet lacked in flavor.
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3 users found this review helpful

Basic Pizza Crust

Reviewed: Oct. 12, 2008
I have to say that this recipe wasn't easy at all. The ingredients were quite simple, but getting the dough to the right texture was extremely tough. Not to mention, its flavor when it was finished was very bland. You might try adding some herbs/spices to give it flavor. I won't be making it again. Sorry.
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Baked Potato Soup

Reviewed: Oct. 12, 2008
This soup turned out fantastically! My husband had never even heard of potato soup prior to me making it and I must say he is HOOKED now! Not only did I enjoy eating it, I also enjoyed making it. So much, that I decided to invite some of our friends over to enjoy it too! They were thoroughly impressed! (and believe me, they're hard to impress!) THANK YOU THANK YOU THANK YOU!
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Displaying results 41-60 (of 64) reviews
 
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