HongKongCV Recipe Reviews (Pg. 1) - Allrecipes.com (11536298)

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Broccoli Chicken Divan

Reviewed: Feb. 25, 2015
Tried this tonight, and it was fabulous. I changed it a little, using cream of chicken soup and adding some salt, garlic, and onion powder in the bread crumbs. I also pan-cooked the chicken in grapeseed oil with salt and pepper. Just the two of us almost demolished the entire thing, and we most decidedly WILL be eating this again. VERY tasty.
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4 users found this review helpful

Mountain Apple Cobbler

Reviewed: Feb. 25, 2015
These things are so delicious, and they are devoured whenever I make them. I followed other suggestions and reduced the sugar to 1 cup. The last time I made them, I added 1/2 tsp ground ginger to the cinnamon/butter mixture, and everyone said it tasted even better. I might go as high as 1 tsp ginger next time, but will definitely add ginger to them in the future.
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2 users found this review helpful

Cucumber Salad

Reviewed: Feb. 25, 2015
I made this for my wife, paired with roasted potatoes and pan-cooked tilapia filets, and she loved the stuff. She ate two helpings, and only stopped because she was stuffed. Personally, I think it needed more salt, and maybe a bit more seasoning in general. For me it was a 3 recipe, while my wife thought it was a 5.. hence the 4 rating.
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1 user found this review helpful

Snow on the Mountain Green Beans

Reviewed: Jul. 7, 2014
Made this as a side dish for some grilled pork chops, and they were fabulous. The combo of lemon juice and feta worked well with the fresh green beans. This is something we will make again.
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0 users found this review helpful

Savory Onion Bread

Reviewed: Jan. 7, 2014
I baked this bread this past Saturday, and it came out great. I made it according to the recipe, with no mods, and my wife and I loved it. I used it in an appetizer... sliced long slices of the bread, buttered both sides and toasted in a stovetop pan, then coated with brown mustard, layered thinly sliced roast beef on it, and topped with salt, freshly ground black pepper, and provolone cheese. It also went well with home-made potato soup. Will definitely make this again!
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1 user found this review helpful
Photo by HongKongCV

Serbian Pork and Beef Casserole

Reviewed: Aug. 12, 2013
Cooked this last night, and though it tasted surprisingly good for so few spices, there were problems. As a note, definitely use two onions... I used only one (two seemed a lot) and the dish could use the second onion. The rice was al dente... crunchy in spots. Next time I will put foil on it at least for the first 30 minutes or so to help the rice cook... it took the full 45 minutes to cook as it was. Also, the recipe would not fit in my 2-quart casserole dish... you'll need at least a 3-quart. I ended up making it in a 9x11 baking dish. Finally, though the recipe was tasty enough, it lacked any distinctive zing that would have made it "I-want-that-again-soon" tasty. Next time I will add a second can of sauerkraut, and substitute a cup of red wine, soy sauce, Worcestershire sauce, or even Dale's steak seasoning sauce for 1-cup of the chicken broth. This is a good, tasty, comfort-food casserole just waiting to be kicked up a notch. I'll keep working on it, because I think it has potential.
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Stacey's Hamburger Seasoning

Reviewed: Jan. 3, 2012
I mixed this up and made hamburgers with it on New Years Eve... they were fabulous. I used 2 tsp per pound of ground meat, and the burgers tasted incredible. Not only will I use this again, I plan on keeping some of it on hand...
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4 users found this review helpful

Feta Cheese Turkey Burgers

Reviewed: Nov. 10, 2011
Tried these last night and they were great. I added the 1/4 cup of broth many people said was needed, then had to add bread crumbs because the mixture was far too wet. Instead of the oregano and black pepper, I used store-bought Greek seasoning. The results were so good that we are CERTAIN to try these again.
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4 users found this review helpful

Balsamic Chicken

Reviewed: Oct. 17, 2011
These tasted good, though I did throw in 1 tsp of black truffle oil. The taste was very strong and sharp, so next time I'll probably serve with something to balance it out... say some cream cheese potatoes. Lovely recipe, though.
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2 users found this review helpful

Boeuf en Croute

Reviewed: Oct. 17, 2011
I entered this recipe in our local state fair, and won first place in the cooking with beef competition! These tasted FABULOUS! That said, there were a couple of changes I had to make. First, cooking time. After cooking my test-batch 15 minutes in the oven and letting rest for 5-minutes or so, the steaks were blue in the center. Warm but raw. My second batch I cooked for an extra 5 minutes, for a total of 20 minutes in the oven, and after resting for 30-45 minutes (judging takes forever) they were perfect inside. So I recommend a longer cook time. Next, the wine reduction sauce was a little too basic for me, so I added in one cup of beef broth. The resulting sauce (I used a 2009 Ravenswood Zinfandel) complemented the steaks perfectly, and two judges specifically mentioned the sauce was perfect. We already plan on making this again next month for when my in-laws visit. Yummy!
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5 users found this review helpful

Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Oct. 14, 2011
Oh my, these were SO good. I increased the amount of capers, because I didn't think there was enough. Then placed a thin layer of the sauce in the middle of a small plate, put the medallions on top, and more sauce on top. The presentation looked like it came from a restaurant, and they tasted like it, too! One thing, though. I cooked this twice, the first time exactly like the recipe said. It took FOREVER to get 1.5 inch thick medallions to cook through. The second time, I sliced them about 3/4-inch, and STILL had to cook them an extra 5 minutes or so. If the cooking directions had been more accurate, I would have given five stars.
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12 users found this review helpful

Tacos in Pasta Shells

Reviewed: Oct. 14, 2011
These were phenomenal. I used shredded chicken as the meat, and used 3 ounces of onion and chive cream cheese spread instead of regular cream cheese. The result was creamy and flavorful. We WILL be making these again.
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3 users found this review helpful

Strawberry-Pecan Pie

Reviewed: Sep. 26, 2011
I baked this on Saturday, and it was a big hit. I gave the recipe 4 stars because it was a bit too sweet. I'll be backing the sugar down to 1 or 1-1/8 cups, and I'll be decreasing the cinnamon and nutmeg to 3/4 tsp each. Otherwise, an excellent pie that I will bake again and again.
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2 users found this review helpful

Blackberry Cobbler II

Reviewed: Sep. 6, 2011
This was knocked-out-of-the-park good! I made this for our Labor Day dessert, following a couple of perfectly cooked fillet mignons. Pairted with some vanilla ice cream, this had the perfect amount of sweetness to it. We will make this over and over again. Fabulous!
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4 users found this review helpful

Cherry Pie IV

Reviewed: Sep. 6, 2011
My daughter in college requested a homemade cherry pie when she came home last weekend. I selected this recipe and cooked it for her. Despite missing a step and forgetting to add the butter and extract in the final step, she raved over this pie. It was NOT, as some have commented, too sweet. In fact, it wasn't sweet ENOUGH on its own, but was perfect with a couple of scoops of vanilla ice cream. Quite good, and I WILL make this again.
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1 user found this review helpful

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