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

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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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11 users found this review helpful

Mad Dogs

Reviewed: Mar. 28, 2011
This was a childhood treat that my wife and I decided to splurge with. We pre-cooked the bacon a bit, and it came out of the oven crispy and delicious. Add a trail of mustdard down the slit with the cheese, and it just about reaches perfection.
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7 users found this review helpful

Amy's Sausage Apple Pie

Reviewed: Oct. 12, 2010
This is a great-tasting recipe that is really very simple to make. The combination of pork sausage and apples is classic, and the cheddar cheese just makes it better. Be sure to use sharp cheddar... the flavor blends better than mild. I WILL be making this again. Thanks for the wonderful meal!
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7 users found this review helpful

Chicken Pot Pie IX

Reviewed: Apr. 2, 2011
I maed this for my wife tonight, and she absolutely loved it. I changed the recipe a bit, adding some diced potato, 1/4 cup of chicken broth, and 1/4 tsp of garlic powder. I also added some celery seed to the chicken broth cooking the chicken and veggies. I pre-cooked the pie bottom for five minutes, and it came out WONDERFULLY. Yummy. This recipe is most definitely a "keeper."
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6 users found this review helpful

Cake Balls

Reviewed: May 11, 2011
I made these with red velvet cake, cream cheese icing, and melted white chocolate chips with gel food coloring for the coating. They were a HUGE hit, and people keep asking for more. I will make these again, but I must say that dipping these was a real chore. The skewer method just didn't work, so I was left using two spoons, which resulted in uneven coating. Before I make these again, I think I will purchase the correct equipment for dipping candy.
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5 users found this review helpful

Chili Relleno Squares

Reviewed: May 6, 2011
Made this last night for a group, and they loved it. Not too spicy, but very tasty. I did make some changes to it, though. First, I doubled the egg mixture. Then I added 1 T of taco seasoning to the egg mixture. Next time I cook this I will also add some green onions and black olives... and I just might increase the taco seasoning by half.
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5 users found this review helpful

Cream Puff Shells

Reviewed: Aug. 14, 2010
These shells tasted fine, and I filled them with pastry cream... my wife gobbled down 4 of them after dinner before proclaiming herself stuffed. I wish there were a way to add the cream without slicing the puffs open and hollowing them out. Messy. Otherwise, quite tasty.
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5 users found this review helpful
Photo by HongKongCV

Bourbon Chicken

Reviewed: Aug. 6, 2010
This is the basis for an exceptional meal. I used chicken thighs and changed the proportions of bourbon and brown sugar a bit. I also added cornstarch as a thickener to the sauce while it cooked. The result was quite good, and my family is already asking for it again.
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5 users found this review helpful

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

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

Cheesy Sausage Nachos

Reviewed: Jul. 25, 2011
Made this tonight, and it was VERY good. I changed it by leaving out the picante sauce and adding in some water and some taco seasoning. We don't like avocado, so we put some black olives in it. It came out VERY tasty, and we WILL, in fact, make it again.
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4 users found this review helpful

Red Wine Reduction Steak Sauce

Reviewed: Mar. 28, 2011
This was quite tasty. I think I'll change up the veggie mix a little next time, but it came out strong and delicious.
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4 users found this review helpful

Cream Cheese Penguins

Reviewed: Oct. 12, 2010
I haev made these several times, and they are WONDERFUL. Though time-consuming to prepare, they taste great and look so cute that some people refuse to eat them! Every time I make them, people rave about them. EDIT: I entered them into a 2011 cooking contest at our state fair, and won first place in the appetizers and finger foods competition. Everybody loved them, and the onions and chives cream cheese spread worked great. Ad don't forget the baby penguins!
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4 users found this review helpful

Sugar Coated Pecans

Reviewed: Oct. 12, 2010
These are crunchy and VERY tasty. I increase the amount of cinnamon to AT LEAST two tsp... strong cinnamon flavor that doesn't swamp the pecan taste. I also modified the recipe for other flavors: orange, cherry, raspberry, butter, and rum, just to name a few. They taste GREAT!
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4 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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3 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

Spinach Brownies

Reviewed: Jul. 6, 2011
We ate this for our veggie on the 4th of July, and my wife went absolutely ape over it. We used 10-12 ounces of spinach, and next time we might just use 15-18 ounces of fresh spinach... it tasted great, but a little more spinach wouldn't hurt. We will make this again and again, I'm sure.
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3 users found this review helpful

Baby BLT

Reviewed: May 3, 2011
These were quite tasty, but if I make them again I will change it up a bit. The stuffing was mostly bacon, and the other flavors got lost. So I will either only use 1/2 pound of bacon, or increase the mayo/cream cheese mixture from 1/2 cup total to 1-cup. I wanted more of the other flavors, and all I really got was bacon... So, good recipe, but it definitely needs tweaking.
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3 users found this review helpful

Ginny's Cheezy Macaroni

Reviewed: Mar. 28, 2011
This was quite good as is... I added onion powder and garlic powder. Next time I'll add some ground mustard as well, maybe back off on the garlic. And I'll probably add another 1/2 to 1-cup of cheese to the mix... it just wanted a bit more.
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3 users found this review helpful

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