HYPATIA1219 Recipe Reviews (Pg. 2) - Allrecipes.com (1173082)

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Fresh Strawberry Cheesecake Pie

Reviewed: Sep. 14, 2012
I have been making this for YEARS and it is always wonderful. You can substitute the strawberries for peaches or raspberries or blackberries or blueberries or a mixture of any of these and change to the appropriate gelatin depending on what is in season. You can even use canned fruit (think mandarin oranges or pineapple). If you need it sugar free for a diabetic, splenda works very well, as does sugar free gelatin, but be careful measuring it because there is less of it (takes about half a package for one pie). I have even made it once with chopped cranberries sweetened with splenda in place of the berries and a bit of grated orange peel in the cheesecake part for a Thanksgiving or Christmas dessert... Splenda can make it sugar free quite well! It's very versatile and no one ever believes it is so easy to make. Use a graham cracker crust if you MUST, but a real deep dish pie crust is best! YUMMY!!!
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5 users found this review helpful

Bacon Cheeseburger Meatloaf

Reviewed: Aug. 28, 2012
My family loved this , although I would not serve it every day. But as an occasional meal it is tasty and well received! It deserves five stars for flavor!
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15 users found this review helpful

Summer Style Chicken

Reviewed: Aug. 3, 2012
The recipe as written is "OK", but if you season it with some onion and garlic and other herbs and spices such as oregano and rosemary and thyme and basil, you get a five star dish -- ESPECIALLY if you do not overcook it and turn the squash to mush! With more spices and herbs this is very nice!
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0 users found this review helpful

Italian Potato Salad

Reviewed: Jul. 17, 2012
I love this recipe, although I do add some sweet onion and red bell pepper and plenty of salt and pepper, and leave the skins on. Fresh herbs such as basil, oregano, or rosemary would be good too, but I wouldn't use dried for this recipe, they wouldn't do it justice! But it is also fine as -- sometimes less is more!
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29 users found this review helpful

Zucchini Patties

Reviewed: Jul. 11, 2012
I made these for dinner tonight. I had made them exactly as written before and would rate them that way as a three. This time I read all the other reviews and the only change I made was to drain the salted zucchini for a few hours then pat dry, and substituted an equal amount of seasoned italian bread crumbs for the flour. This makes them MUCH better, they hold together and crisp up better. Mine really does look like the ones in the picture with the cherry tomatoes and I would serve them that way next time for a light lunch. We ate them with a chicken sausage and mushroom ragout and a glass of the reisling I used in the ragout. Delicious!
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1 user found this review helpful

Grilled Chicken with Rosemary and Bacon

Reviewed: Jun. 1, 2012
This is quite good prepared as written. Be aware that if you use dried rosemary to replace the fresh sprigs that the rosemary flavor is much more pronounced than with the fresh sprige. If you don't like rosemary this is probably NOT the recipe for you. To the reviewer who complained of rubbery skin -- READ THE RECIPE because it calls for bonesless SKINLESS chicken breasts! Common sense should have told you not to expect crispy skin if you wrapped the chicken with skin INSIDE the bacon! If you want to use skin on chicken (and I have used skin-on boneless thighs with good results) chop the bacon up and roll it it inside with the rosemary. This really does need to be grilled on an outdoor or open grill, not made in the oven or on a foreman-type grill. If you choose to preparation by oven you will need a very high temperature -- 450 or so -- so be prepaered for the smoke (and possible smoke detector alert)!
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4 users found this review helpful

Beef Fajita Marinade

Reviewed: Apr. 12, 2012
That is what supposed to be what fajitas taste like! This is an excellent authentic southwestern marinade! Really good flavor, thanks for posting the recipe, now I can make fajitas that TASTE like fajitas. There may need to be an adjustment to the salt, but please, do NOT use soy salt, use SALT!
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9 users found this review helpful

Spring Sweet Pea Pasta Salad

Reviewed: Mar. 9, 2012
Wonderful spring or summer salad -- thanks! Serve with grilled chicken or cold sliced ham and you have dinner in a flash... and no hot kitchen!
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2 users found this review helpful

Bow-Tie Pasta Salad

Reviewed: Mar. 9, 2012
As is, three stars == too sweet! I'd omit the sugar and toss the broccoli in with the pasta about three minutes before done to "shock" the broccoli so it keeps its crunch and bright green color -- five stars. Also good if you substitute the green onions with diced sweet or red onions. For a full meal, I add leftover cooked chicken or ham.
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25 users found this review helpful

Fabulous Fargozas

Reviewed: Jan. 11, 2012
I made these for dinner tonight -- exactly as written but with fresh rosemary instead of dried -- and these have to be among the BEST muffins I have ever made. And I have made some great ones, I am a baker with over fifty years experience! I would be proud to serve this to anyone! Excellent recipe, breakfast, lunch or dinner!
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3 users found this review helpful

Applesauce Muffin Mix

Reviewed: Jan. 3, 2012
I was looking for a recipe to use up some apple butter we received as a Christmas gift and this looked like a good candidate. I made these per the recipe, as muffins, not a mix, with two substitutions: apple butter for applesauce and the spices, and spelnda for the 1/2 cup sugar since we don't use regular sugar -- hence the need to get rid of the apple butter in a creative way. Didn't put any on top, I forgot -- but they were DELICIOUS without it. I might play around with using olive oil for the butter, but they are five star as is. I will probably make up some jars of the mix, because my grandchildren will love them, especially if I toss in some golden raisins and/or chopped nuts-- and they will be great for my school club's fundraiser!
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1 user found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Dec. 27, 2011
I have been making this casserole forever... the only difference in this one and mine is that I use a mexican cheese blend instead of the monteray Jack cheese and always add a touch of chipotle chili powder (about 1/4 teaspoon) to the onions as they cook for the cornbread part, and I cook the onions in olive oil instead of butter. DO NOT use fat free sour cream, spring for at least lowfat... much better. After all this dish is NOT for watching your waistline. It also works well if you have a small family -- I cook for only two -- by putting it into 5 ounce custard cups and freeze the extras for later. It reheats very well in the microwave.
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2 users found this review helpful

Chicken Marsala II

Reviewed: Dec. 17, 2011
First of all, to the reviewer who "doesn't like to cook with alcohol" and substituted chicken broth, you did not make chicken MARSALA. Chicken MARSALA has to have MARSALA in it -- when something is in the name of a recipe, that means it is an integral ingredient. All you have when you substitute chicken broth is chicken with mushroom sauce. That said, I made the recipe exactly as stated once and I would give it four stars, it is really good. BUT if you plan on serving it with any kind of pasta or rice you really NEED to double the sauce. If you are trying to keep it low carb, then there is probably enough sauce as the recipe is given. After making it a second time with some tweeks -- To take it to five stars: Double the sauce ingredients, and add a half cup of diced red onion or shallots and three cloves of garlic, minced (nix the garlic powder) sauted in the bacon fat and included in the sauce, and add a few tablespoons of Italian seasoned bread crumbs to the flour for breading. Really good recipe though -- made as it is written WITH the MARSALA.
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9 users found this review helpful

Italian Baked Cannelloni

Reviewed: Aug. 15, 2011
This is a classic recipe -- I use jarred sauce ONLY if I have to, otherwise I take the time and do it right. The carrot onion and celery are classic additions and yes, do use real Italian sausage, it does make a difference. Just one additional note, if I can't find real "manicotti" shells (as they are called in the US even if that isn't correct, as manicotti are indeed the same type of recipe using crepes instead of pasta) -- I purchase a package of chinese egg roll wrappers and fill and roll them. You may need to trim them a bit, depending on your pan size. Don't cook first, just put them in the pan seam side down and proceed same as with the stuffed tubes. Careful getting these out, it is harder to get them out whole than with the tubes, but still wonderful.
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3 users found this review helpful

Classic Cherries Jubilee

Reviewed: Jun. 24, 2011
Try this with Breyer's new dark chocolate ice cream instead of vanille, OMG it is truly to die for!!
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7 users found this review helpful

S.O.P.P.

Reviewed: May 19, 2011
We make a variation of this often and my family loves it. It is very versatile and forgiving if you want to change up the seasoning or substitute the type of sausage or some of the vegetables.
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1 user found this review helpful

Roasted Vegetables

Reviewed: Nov. 11, 2009
The flavor of dried herbs is intense -- you should cut the amount by 2/3 if you substitute dried for fresh herbs in any recipe. I used fresh and this was wonderful as written! I wouldn't change a thing!
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1 user found this review helpful

Southern Biscuits with Mayonnaise

Reviewed: Sep. 30, 2009
I have been making biscuits by this recipe since I was in elementary school and it works every time if you do it right! You need to use SELF-RISING, SOFT WHEAT flour, which is not as commonly available elsewhere as it is in the South. Good brands are White Lily or Hudson Cream -- NOT a hard wheat flour like Pillsbury,
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44 users found this review helpful

Lemon Zucchini Bread

Reviewed: Aug. 4, 2009
My grandchildren LOVED this -- even AFTER their Poppie told them that there was zucchini in it! It is very light and flavorful. I made it with half Splenda and half sugar because of dietary restrictions but it is still great! The second time I used lime juice and zest instead of lemon and it was absolutely amazing! Thanks for the great recipe!
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4 users found this review helpful

Displaying results 21-39 (of 39) reviews
 
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