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

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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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4 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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1 user 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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1 user 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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1 user 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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4 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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9 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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8 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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22 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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2 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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2 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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4 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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17 users found this review helpful

Fish Tacos

Reviewed: Jul. 9, 2012
This review is only for the sauce. (I grilled my fish) I found this sauce to be gritty from the spices. I really think this should be made at least 24 hours ahead of time to soften the dry spices and blend the flavors. Or maybe it would help to allow the spices to macerate in the lime juice for a couple hours first. I also did not care for the crunchy jalapenos. I would prefer the softer pickled jalapenos (which would compliment the capers as well). While trying to fix this to suit our tastes, I added a drizzle of honey, salt and pepper, and a little minced pickle. Then I added a LOT of minced pickle. It began to taste a lot like tartar sauce so I quit tweaking around with it. The sauce was edible and did not ruin our meal, but I won't make this again as written.
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2 users found this review helpful

Cherry Almond Coffeecake

Reviewed: Jul. 8, 2012
After seeing the rave reviews I decided to give this a shot. Honestly, it tasted just like what it is- cake mix and canned fruit pie filling. It looked nice but it was really nothing special.
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2 users found this review helpful

Molasses Brined Pork Chops

Reviewed: Jul. 1, 2012
Beautiful color but very little added in the way of flavor or juiciness. There was absolutely NO clove flavor whatsoever. I will try again and maybe brush the chops with a molasses and ground clove mixture. These also cry out for pepper.
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9 users found this review helpful

Almond Bars

Reviewed: Jul. 1, 2012
I am flummoxed by these. I thought they were awful yesterday when I made them. Bland, dry, unpleasant texture and not sweet enough. I put them in the freezer just in case. Today I nibbled on one straight from the freezer and loved it! Soft, sweet, and nutty with an intense bear claw flavor and "chew". ( I added a tsp each of salt and vanilla and a cup of chopped almonds. )
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2 users found this review helpful

Gratin Dauphinois

Reviewed: Jun. 25, 2012
Loved these! Very, very, very rich, decadent and delicious. I used the optional gruyere and sprinkled a bit of nutmeg on top of the cheese. I just could NOT throw away 4 cups of milk and 1 cup of butter (thats just wrong!!) so I made a cream of potato soup the next day with the leftover potatos, butter-garlic-milk mixture, some carmelized onions, chives, mustard powder and lots of black pepper.
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3 users found this review helpful

Ras Malai

Reviewed: Jun. 25, 2012
This was just beautiful. The texture, aroma, taste and presentation were stunning. I added an organic rose petal to each serving. Probably a bit too elegant for my simple dinner of "Kofta Kebabs" and "Naan" but I really didn't care!
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3 users found this review helpful

Naan

Reviewed: Jun. 24, 2012
Easy and incredibly flavorful even without the garlic and butter. Tender, crusty and chewy. Best bread I have had in years.
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3 users found this review helpful

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