ahaverhals Recipe Reviews (Pg. 1) - Allrecipes.com (11155522)

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Butternut Apple Crisp

Reviewed: Oct. 30, 2011
Easy to make and it does have a different taste to it. But the people who tried it liked it. And it is something to use all that fall squash on. I never tried the original recipe - and of course rarely can I leave a recipe alone. But...... - put in in a 9x15 pan - double the crisp recipe and add 1/2 a cup of crushed pecan - in the filling recipe use 1 lb squash, 5 granny smith apples (cut small small small), 1/2 cup of white sugar (no brown), add 5 pieces of soft carmel candy, a dash a vanilla, and the original recipe's salt, cinnamon,&lemon - cook filling covered for 20 and then mix it - add the crisp on top and pat it down - cook covered for 35 min and uncovered for 15 - let cool and the crisp will harden
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5 users found this review helpful

Cranberry Waldorf

Reviewed: Nov. 28, 2011
Excellent. The cranberries add a little zip to the waldorf salad. And it also has a nice color. I didn't add any sugar to mine though. The other fruit and vanilla yogurt (I just used two single serving containers of low fat) made it sweet enough.
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4 users found this review helpful

White Turkey Chili

Reviewed: Nov. 28, 2011
I made this recipe with chicken, and probably had too high of expectations since I was hoping to copy a soup that won our town's annual soup contest. But I found this soup a little bland (and yes I know white chillis tend to be a bit on the bland side). I tried to improve it by adding cilantro, some crushed red pepper & chilli powder, and more lime. It improved the soup, but it still wasn't quite what I was hoping for. It is pretty good, just not a blue ribbon winner.
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5 users found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Dec. 26, 2011
I made pork tenderloin with three different sauces/seasonings for christmas. This was the favorite sauce. Only suggestion I have is, watch out with what chili powder you use. Some people say this rub is too hot. My guess they used their 'red hot alarm' chili powder.
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3 users found this review helpful

Plum Custard Kuchen

Reviewed: Dec. 26, 2011
YUM. I made 1/2 a recipe and sprayed the glass pan. The result was the cake/plums floated when I put in the custard. The mistake/result was very pretty though. The plums were on top giving it a nice color. I used 1/2 a can of store canned plums in my halved recipe.
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3 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Jan. 29, 2012
Brought it to the potluck. And out of the 5 crockpots full of soup, this was the only one that disapeared, and disapeared quickly. It was a hit. Ok it was altered. But still very close to the original. no can of green chilis - I deseeded and put in 2 Anaheim chilis; no jalepenos and no cayenne - 1 tsp of crushed red peppers; no chicken broth - 3 cubes of bullion, one cup water, one cup milk; 2 cans of white beans plus juice, not 3; 2 cups of moterey, not 1, dairy is what makes white chili, want healthy? then go eat red or green chili; added 2 tblsp of lime juice; added 1/4 cup of fresh cilantro
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6 users found this review helpful

Zucchini Bread VI

Reviewed: Jul. 23, 2012
Too all the people trying to sub applesauce for oil, and skipping the nuts......of course it is dry and heavy, you just elimated ALL sources of oil/fat. Eating super healthy usually does not = eating super yummy. I didn't have lemon extract so I put in 2 tbl spoons of lemon juice. Also I added an 1/8 tsp of cloves and 1/8 tsp of nutmeg, and used walnuts instead of pecans (function of cost). Cloves go a long way and although it is still pretty darn good, next time it will be just a pinch.
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Caribbean Zucchini Bread

Reviewed: Aug. 13, 2012
A bit of extra work, but yum. Only change was I used 3 cups of allpurpose flour (no wheat), and cut the sugar in half by adding no white sugar.
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2 users found this review helpful

Zucchini Herb Casserole

Reviewed: Aug. 13, 2012
I followed the advice of another reviewer and doubled the spices and added pepper jack instead of cheddar. My other changes were instead of using fresh tomatoes (expensive) I just added a can of diced (juice and all), and I left out the rice (I made my own white sticky rice on the side to pour over)
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1 user found this review helpful

Fruit Bake

Reviewed: Aug. 16, 2012
I changed this so much, but the basic idea is still there. Skip the butter and biscuit mix, and instead Get a can of buttermilk biscuit dough and snip it into little pieces. Roll the pieces in the brown sugar. I used the same fruit mix but I didn't peel the pears, skipped the rhubarb, and skipped the raisons. I also added about 1/2 tbl of cin and a splash of vanilla extract.
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11 users found this review helpful

Spicy Southwestern Slaw

Reviewed: Dec. 22, 2012
I was looking for a spicy slaw to put on top of a corned beef sandwich. This definitely fit the bill. Maybe a little less onion would have been better. Not something I would want to eat by the spoonful. It just makes a great side dish.
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Bread Pudding With Caramel Sauce

Reviewed: Jan. 12, 2013
This actually works. Good way to avoid buying caramel topping. My only changes are - didn't use Italian bread (I put my bread heels in the freezer so I can cook things like bread pudding once a month), I cut the sugar in the pudding to only 2/3 a cup and added two diced apples, and I presoaked the apples in the rum.
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7 users found this review helpful

Strawberry-Rhubarb Bread Pudding

Reviewed: Jul. 6, 2013
I thought I would be daring and be the first to try a recipe. The thought of mixing gingersnaps and rhubarb sounded really good, and it was. I was lazy, so didn't do the crumb topping. And I had no cashews, so I substituted walnuts. The only thing I would change would be more rhubarb and less strawberry, maybe even try 100% rhubarb. Also this recipe's cook/prep time is way off. Mine was on desert plates within 2 hours of when I started to throw things in the mixing bowl.
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Salmon and Swiss Chard Quiche

Reviewed: Jul. 6, 2013
I sort of panicked when I saw the amount of milk, so I threw in an extra egg and doubled the bread crumbs which I mixed into the milk. So what I ended up with was a very light/eggy salmon loaf. I had to substitute spinach for the swisschard. I think next time I'll add a little cheese, like parm or feta.
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Pork Tenderloin alla Napoli

Reviewed: Feb. 1, 2014
I was a little hesitant considering I'm not a green olive fan, but this turned out delicious. Used it on a 3 lb pork tenderloin that I presliced so when I smothered it everything could soak up the flavor. I cooked covered at 350 for 30 minutes, and then smothered and cooked uncovered at 400 for 30 minutes. I doubled the recipe and the extra sauce went with noodles. My changes were (on a doubled recipe) I forgot the tomato, I used half of the called for dried rosemary, added two extra cloves of garlic, sliced up 4 oz of mushrooms, and used red wine since I had no white. The sauce is sort of bland looking, so doesn't look too delicious, but it tasted great. And the tenderloin was very tender.
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Annab's Pork Tenderloin alla Napoli

Reviewed: Feb. 2, 2014
I was a little hesitant considering I'm not a green olive fan, but this turned out delicious. Used it on a 3 lb pork tenderloin that I presliced so when I smothered it everything could soak up the flavor. I cooked covered at 350 for 30 minutes, and then smothered and cooked uncovered at 400 for 30 minutes. I doubled the recipe and the extra sauce went with noodles. My changes were (on a doubled recipe) I forgot the tomato, I used half of the called for dried rosemary, added two extra cloves of garlic, sliced up 4 oz of mushrooms, and used red wine since I had no white. The sauce is sort of bland looking, so doesn't look too delicious, but it tasted great. And the tenderloin was very tender.
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