hazelnut Recipe Reviews (Pg. 1) - Allrecipes.com (11375722)

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Lemon and Herb Risotto Cake

Reviewed: Sep. 10, 2014
I really enjoyed the first bite of this but as I continued eating I wanted more lemon flavor inside(squeezing the lemon garnish over top didn't cut it). I liked the leek and chive flavor but I wished for a little yellow onion too. I wanted more herbs like basil, marjoram or thyme. I wanted less cheese and a more flavorful cheese(Asiago maybe). I found myself adding lots of black pepper that I wish I had stirred in while it was cooking.
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1 user found this review helpful

Sweet Corn Cake

Reviewed: Jul. 23, 2014
Very,very good. The star of the dinner party. I had a bag of super sweet baby white corn in the freeze to use so I added just 2 tbls of brown sugar. This stuff was beautiful with a sexy texture and smelled like heaven. Way better than I expected.
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1 user found this review helpful

Dijon Grilled Pork Chops

Reviewed: Jul. 23, 2014
Loads of flavor. I mixed the Dijon and sugar and set aside half to glaze then added the rest of the ingredients for the marinade. I let them soak overnight then dried on a rack in the fridge for 5 hours. 4 minutes per side on a hot grill- a little glaze- and yum!
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2 users found this review helpful

Stovetop Green Beans

Reviewed: Jul. 22, 2014
Delicious! I chose this recipe because I thought the bread crumbs would be an interesting alternative to the usual (and overused) parmesan. It was. Since I didn't use the called-for cheese, this dish became all about the breadcrumbs. I actually used some very intensely flavored garlic herb flatbread cracker crumbs. The combination of crisp toasted crumbs with the sweet-sour bacon dressing and the fresh beans was absolutely addictive. I only used about 1/4 cup water and quickly stir fried at high heat. These cooked up perfectly in about seven minutes. I will make these often.
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1 user found this review helpful

Hot Muffuletta Dip

Reviewed: Jul. 1, 2014
I don't even know what to say! Ate it cold then ate it hot on crusty french bread. MMMMMMMMMMMMMMMMMM AND MMMMMMMMMMMMMM.
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1 user found this review helpful

Val's Spicy Baked Shrimp

Reviewed: Jun. 4, 2014
Absolutely beautiful. Perfectly seasoned (with unsalted butter) I had a package of real bacon bits I wanted to use up so I quickly crisped them (there was no bacon fat to speak of)and then followed the recipe. I added some simple crab stuffed pepperdews and some whole hearts of palm to the pan. I broiled for the last few minutes and served with lots of warm French bread to soak up the butter sauce. So naughty but so very nice! I'm going to take up jogging just so I can have this once in a while.
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2 users found this review helpful

Authentic New Orleans Red Beans and Rice

Reviewed: Jun. 4, 2014
Loved this a LOT! I didn't have a ham hock but I did have 7 cups of rich dark ham stock and a cup of coconut milk in the freezer. I used some andouille I brought back from Nola. I will make this again and again. Maybe tomorrow.
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2 users found this review helpful

Braised Corned Beef Brisket

Reviewed: Mar. 16, 2014
Fair warning: this does NOT work with home-cured brisket. While the flavor is good and the browning is a nice, tasty addition- it was horribly dry. I should have realized this would be the result since the mass-produced corned beef is up to 50% added water. There simply wasn't enough moisture or fat on my brisket to keep it succulent. I am looking forward to trying this method with a store - bought brisket. I'm sure it will be delicious.
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6 users found this review helpful

Savory Herb Waffles

Reviewed: Feb. 16, 2014
I really, really love these. I made them as written minus the tarragon and served them with some lobster newburg over the top. A great change of pace and utterly delicious. They are great plain as a substitute for boring dinner rolls and biscuits. I will make these weekly with different herbs and cheeses. Definitely do grease the waffle iron!
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2 users found this review helpful

Berry Burst Sorbet

Reviewed: Apr. 22, 2013
I used all blueberries. I didn't want my sorbet to freeze rock solid so I used half vodka and half water to make the sugar syrup. My berries were very sweet so I only wound up using half of the syrup. This was excellent served with a lemon tart.
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2 users found this review helpful

Roast Beef and Yorkshire Pudding

Reviewed: Feb. 25, 2013
Rump roast is definitely NOT the cut of beef to use if you are planning yorkies and gravy IMHO. Rump roasts are much too lean and produce very little, if any, drippings. I made my yorkies in some leftover bacon fat in a 10 inch cast iron and they were light and delicious. The roast was cooked a perfect medium rare. But both would have much better with some gravy. A fattier cut of meat, such as a rib roast, would greatly improve this whole meal. The leftovers made a delicious beef vegetable soup. I added diced bits of the leftover yorkie to the soup. Very yummy!
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2 users found this review helpful

Easy Butter Fingers Candy

Reviewed: Dec. 7, 2012
Fantastic! SILLY easy and really very much like a Butterfinger. I used a 25 cent clearance bag of smushed "fall mix with candy corn" (the kind with the little orange and green pumpkins) I made it even easier by just sprinkling the chips on the warm filling and spreading them after they melted. Go ahead-you know you want to make these!
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9 users found this review helpful

Coconut Curry Chili

Reviewed: Nov. 8, 2012
Fair warning for those of you who object to those of us who review tweaked recipes- stop reading now! I used a whole pound of ground chicken and a leftover chicken breast, a large can of crushed tomatos instead of soup, chicken stock instead of water, black beans instead of red kidney, parsnips instead of carrots, and the whole can of lite coconut milk. I used extra hot mango chutney and doubled the amount called for. I added onion, sweet potato, red bell pepper, a pinch of hot red pepper flakes and a tablespoon of fresh ginger. This was delicious served over brown rice. It was sweet, spicy, earthy and rich. This is obviously a very adaptable recipe, however I would definitely not skip the hot mango chutney. It really makes this special. It was extra excellent the next day over whole wheat couscous with an extra dollop of chutney and a sprinkle of toasted unsweetened coconut. I love this recipe idea and will make it often with or without tweaks.
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16 users found this review helpful

Bourbon Apple Cider and Honey Glazed Pork Chops

Reviewed: Oct. 26, 2012
I used this glaze over parboiled country style pork ribs and butternut squash cubes. I cooked them together for an hour at 375. I brushed with glaze and basted with pan juices every 15 minutes. The ribs were perfect. The squash was perfect. This glaze is perfect! I used honey balsamic vinegar and Jamesons whiskey.
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9 users found this review helpful

Spaghetti Squash Hash Browns

Reviewed: Sep. 18, 2012
What a great idea! These are more like potato pancakes than hash browns, though. I do have to say that after tasting a test patty, I found these kind of bland and too moist to hold together. I added more flour and cheese , a beaten egg, lots of chives, some minced onion and red bell pepper and a little garlic. They turned out quite nice looking and very tasty with a unique texture and a subtle sweetness. Since squash sizes vary so greatly, I would have preferred a cup measurement rather than just calling for one squash.
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24 users found this review helpful

Amazing 'Pizza' Pork Chops

Reviewed: Aug. 20, 2012
Sadly, we really disliked these. I spent a good amount of money on 4 beautiful pork chops and wanted a fantastic preparation. This recipe had rave reviews and sounded delicious. This was nothing like I imagined. The chops were moist but the delicate flavor of the pork was completely overpowered. I could have used chicken breasts and the flavor would have been the same and I would have saved 3$ a pound. The tomato slices needed s&p and the skins became unpleasant tough stringy loops. The freshness of the herbs was lost after 25 minutes of steaming. The method for adding the cheese seemed to be an afterthought. The cheese tasted as if it was not a part of the dish. It was barely warm and badly melted. I may try this idea again with marinated chicken breast, garlic and onion cooked in the olive oil, seasoned, peeled tomatos, a little anchovy paste, cheese and dried herbs added right away and fresh herbs added at the end. I think I would cook this uncovered as well to get some of that great grill flavor. Sorry, but we were very disappointed.
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2 users found this review helpful

Cajun Ponchartrain Sauce

Reviewed: Aug. 18, 2012
As written this was pretty bland. It tasted like a thin version of Newburg sauce. I didnt think it would do anything for the expensive cod I wanted to serve it with so I enriched it with 2 egg yolks and extra cream. There was nothing about it that suggested Louisiana cooking to me, so I sauteed up some onions, celery, bell pepper and garlic in bacon fat and stirred it in. I also added enough cayenne to get a good Cajun kick.
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3 users found this review helpful

Coconut Bread

Reviewed: Aug. 13, 2012
I am writing this review to keep my hands busy so I don't eat the entire loaf of this bread! Delectable! This is just moist enough, bake time is perfect, velvety texture, and beautiful flavor. I subbed half the AP flour with coconut flour. I also used almond milk and unsweetened coconut. I used a pretty thick coat of sugar on top to make up for the sugarless coconut. Yum-yum-yum and YUM!
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3 users found this review helpful

Cherry Balsamic Short Ribs

Reviewed: Jul. 12, 2012
This is excellent. I made quite a few changes but I think I stayed pretty true to the intended flavor profile. Instead of wine and frozen cherries, I used some brandied cherries left over from Christmas. I browned the beef (and then the vegetables) in the beef's own fat. No need for olive oil. I have always found short ribs to be intensely rich and beefy, almost to the point of TOO beefy, so I did not add the demi-glace. Instead of chicken stock I added more cherry cola, but only about 3 cups total. I wanted the liquid to come only about 1/2 of the way up the ribs so they would braise instead of boil. The sauce needed a touch of sherry vinegar and salt and pepper to finish. I served this with lightly carmelized fennel and garlic mashed potatos.
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5 users found this review helpful

Banana Cake VI

Reviewed: Jul. 11, 2012
This is very flavorful, not too light and not too dense. Perfect sweetness. I really appreciate recipes that call for a measured amount of mashed bananas rather than leaving me to guess what "medium banana" means. I have a double oven so, just for fun, I baked half of the cake as directed and half at 350 degrees and let cool on the counter. There were 6 people testing and we found no discernible difference between the two at all. No need to clean out your freezer to make this. Either way- it's delicious.
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20 users found this review helpful

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