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

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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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54 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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26 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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12 users found this review helpful

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

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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9 users 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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8 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

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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7 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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6 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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5 users found this review helpful

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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5 users found this review helpful

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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5 users found this review helpful

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

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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4 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 1, 2014
This was the 1st ever time for me to make black-eyed peas and they were a hit!! I made them per the recipe/instructions but omitted the jalapeno b/c I thought the cayenne pepper was all the heat it needed. We ate it as the main dish with buttermilk cornbread which was perfect. This is honestly the 1st dish I've made that my husband ate 3 servings of in the same day and he made sure to remind me that a tradition had been born so I'm now bound to make them every New Years. The only sad thing about making this is the fact that I only have one small bowl leftover for lunch tomorrow. ;) FIVE STARS!
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3 users found this review helpful

Oatmeal Chocolate Coconut Chewy

Reviewed: Dec. 24, 2012
I was given the task of making a dessert for our annual Christmas eve celebration so I chose these cookies. I followed the directions to the T and BOY WERE THEY A HIT! I opted to add the Walnuts and as good as they tasted by including them, I feel that omitting them wouldn't do the cookie any justice at all. They added a crunch factor and that coupled with the chewyness of the coconut, made them simply divine. I also liked how the recipe only called for 1 cup of chocolate chips because I feel that any more than that would have overpowered the taste of the cookie. VERY GOOD RECIPE. I WILL make these again.
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3 users found this review helpful

Shepherd's Pie Daddy's Way

Reviewed: Aug. 1, 2012
Mucho delicioso! I had to make a few changes to this recipe so that it could accommodate my dietary needs since I track my calories but it still turned out FABULOUSLY at only 371 cals per serving! Here's what I used: 1lb. 96/4 lean ground beef 4 small russet potatoes (about 20 oz total) 2 slices 2% Kraft singles (50 cals each) cut into 4 triangles 1/2 can cream mushroom soup 1/2 jar of Heinz savory beef gravy 1/4 cup Worcestershire sauce 1/2 cup of chopped carrots 2 tsp minced garlic 1 tsp onion powder salt/pepper to taste
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3 users found this review helpful

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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3 users found this review helpful

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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3 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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3 users found this review helpful

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