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

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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

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

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

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

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

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

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

Shepherd's Pie Complete

Reviewed: Aug. 5, 2010
This is a wonderful tasting dish that is fairly easy to cook. I cut the gravy in half and added some seasoning on the ground beef when browning. I've made it several times for several people, and they keep wanting the recipe! I will make this again... and again... and again...
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1 user 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

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

Green Bean Bundles

Reviewed: Aug. 14, 2010
I don't know what to say about these except this: they are phenominal! I poured the sauce over the green beans prior to baking, then wrapped them in bacon abd baked. Lovely, absolutely lovely. We will make these again... and again, and again, and again...
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2 users found this review helpful

Pastry Cream

Reviewed: Aug. 14, 2010
This was my first attempt at a pastry cream, and it came out wonderfully well. I used a double-boiler, and the cream came out tasting wonderful. I can imaging many ways to use this cream... all of them delicious!
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2 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

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

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

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

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

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

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