thehappycook Recipe Reviews (Pg. 1) - Allrecipes.com (11912491)

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Grilled Cauliflower

Reviewed: Jun. 18, 2013
I’m about to do the type of review I hate. You know, the kind where the cook modifies the recipe so you can’t tell for sure if the correct recipe is good or not? I wanted to do this recipe as written, but my cauliflower was too small to get more than a couple of nice slices off it, but I really wanted to grill it along with my chicken. So, I cut it up into florets, tossed it in a bowl with 2 TB’s of olive oil to coat it. I mixed my own homemade season-all-type mixture with the brown sugar and sprinkled it on the cauliflower. But how to actually grill it? I borrowed the technique from a (less worthy) recipe and put the florets in a doubled-on-the-bottom aluminum foil pouch with 4 slitted vents, and grilled them on the lowest gas grill setting, turning them every 12 minutes, then checking after 14 (each grill will vary, of course.) On charcoal/wood, you should off-set the pouch. I really do hope to do this recipe exactly as written someday when I have a large enough veggie, I think it’ll be great! But I hope this modification helps someone else in my predicament. There aren’t many grilling/roasting veggie recipes out there, so thank you so, so much ziola.
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7 users found this review helpful

Southern Comfort Cake

Reviewed: Feb. 21, 2013
This recipe is nearly identical to a Bacardi Rum cake recipe I made years ago and have been looking for. I couldn’t remember the ratios, but you just sub the Southern Comfort out for rum and the walnuts for pecans. Awesome recipe! Thanks for sharing! I used to make mine in a tube pan, but yours is so much prettier.
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0 users found this review helpful

Shrimp Francesca

Reviewed: Aug. 15, 2012
Fresh shrimp was on sale; I couldn't resist. I also wanted a "butter forward" recipe to highlight my homemade cultured butter. Milonek's shrimp Francesca to the rescue! Thank you! I tend to dislike reviews where the reviewer spends all their words explaining how they modified a recipe, but now I shamefully join their ranks as I think it might be beneficial for others cooking for just one or two. I wanted this over pasta and was only making 1/2 lb of shrimp. I felt the reduced amount of sauce wouldn't be enough. Therefore, I kept all the liquid ratios as for a pound of shrimp, but reduced all the other ingredients and baked it in a 10 in pie pan. it turned out wonderful. I will definitely be making this again and again.
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1 user found this review helpful

Sweet Restaurant Slaw

Reviewed: Aug. 15, 2012
With over a thousand reviews, this recipe doesn't really need mine, but I can't help myself. It's just that good. This IS my new slaw dressing. This is the first dressing I've ever made or had in a restaurant that held up beyond a day. As a matter of fact, it might have been even better the second day and was still quite edible the third. I suppose it comes from having so little vinegar. Only adjustment I'll make in the future is to add more cabbage. Perhaps my 16 ounces wasn't actually 16 ounces, but it was swimming in a sea of dressing, and I prefer my cabbage to be lightly covered.
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1 user found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: Aug. 13, 2012
I have nothing to compare this to, but a far off memory of the sauce our high school band boosters used during football games back in Ohio. I loved their sauce and I loved Grandpa's sauce, too. But let me pile on to what others have said before me. This is a sweet sauce with a little zing. If that sounds "gross" to you, don't make this recipe. This is NOT a chili dog sauce. Looking for a chili taste? Find a chili-based recipe. And don't ever trust one that has ketchup as an ingredient! LOL I think of this as a fancy high-grade, meat-infused, sweet ketchup hotdog sauce. I, too, made a half batch. Because my slow cooker was too big for 1 lb of meat, I put it in a small covered casserole and baked it for 4-5 hours on 200.
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2 users found this review helpful

Capers and Halibut

Reviewed: Aug. 4, 2012
Wonderful recipe. I've now made it twice. Last night I made it for one, and cutting down the recipe that much wouldn't have left me with enough sauce due to pan evaporation, so I didn't completely cut the liquid in half. I don't find anything bland about this recipe, however, I do make sure to season the fish before panfrying with a little salt and generous amount of fresh cracked pepper. Also, I think this yummy sauce would be good on many kinds of white fish and perhaps even chicken breasts. When I told a friend what I'd made for my supper he went, "That sounds like a meal for lovers." Was that a hint? lol I had it with sauteed zucchini and slices of heirloom tomato ... and a nice inexpensive sauv blanc. You just can't go wrong with this recipe, I don't think.
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1 user found this review helpful

Kiki's Borracho (Drunken) Beans

Reviewed: Jul. 11, 2012
I was really trusting Kiki's abuela, but that whole tablespoon of salt really overpowered me and is why I only gave 4 stars. I'm not an anti-salt fiend, either. I will try them again, though ... just with less salt. Thanks for sharing.
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1 user found this review helpful

Country Apple Dumplings

Reviewed: Jun. 29, 2012
This is amazing. I screwed up, but it was totally me, not he recipe's fault. Thinking I was more clever than the average bear, I wanted more apple, so I cut them larger, expecting to need to bake it just a tad longer ... wroooong! So, I recommend not messing with it. (Though my curious brain can't help wondering how peaches might taste done this way. Thanks for sharing this really good and quick recipe.)
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4 users found this review helpful

Homemade Dog Food

Reviewed: Jun. 29, 2012
Thank you for sharing. My vet as put my doggy on a basic homemade diet for a few days but I didn't think to ask the ratio! Thanks again! Jenny says, "Woof! Woof!" and gives it two paws up.
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3 users found this review helpful

Lunch Box Hot Hot Dogs

Reviewed: Jun. 29, 2012
I tried this with my son, but I must have messed it up, because he reported back it was soggy and pale (?!) I used our favorite uncured all-beef hotdog, maybe that was the problem.
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2 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Jun. 15, 2012
Not sure why there's such a pattern of reviewers on this site telling how they've changed a recipe on someone else's recipe. It's then a different recipe. Anyway, I made this one exactly as written, and it was absolutely perfect! I particularly like the sliced bananas. Nicely different. You get these little banana power bites. Thanks for sharing Janet's great recipe!
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1 user found this review helpful

Brennan's Irish Soda Bread

Reviewed: Mar. 22, 2012
Excellent. Didn't do anything different and it was wonderful. Mixing it up, I thought, "This is going to be a giant [American style] biscuit. Not so, it was a wonderful bread. My only lesson learned was that I didn't cut my X deep enough. But the loaf in the oven now is just right. Can't wait until supper! Thank you for this great, authentic recipe.
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2 users found this review helpful

Sweet-Sour Broccoli Salad

Reviewed: Jul. 16, 2010
I give this five stars. I dislike when people review a recipe and do a zillion modifications, but . . . we have a horrible sweet-tooth in this house, so I had to add more sugar (blushes). I blame us, not the recipe. I like how you can eyeball this too. I had two broccoli heads and didn't want to waste them, so after assembling the recipe as written (perfect!) I tossed the extra in. No problem. My 11 year old son liked this so much, he had some for "dessert" later in the evening!! Thanks for sharing.
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4 users found this review helpful

Brazilian White Rice

Reviewed: Jul. 16, 2010
There are already a lot of great reviews. I can only add this is great, even with brown rice. I liked it as a neutral (no meat flavor like most rice dishes,) yet flavorful side, and served it with grilled salmon. Not only is it great as written, but the leftovers work well as a base rice recipe for other things, too, such as one-skillet dishes, stir-fry, or any recipe calling for pre-cooked rice. Thanks for sharing this.
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2 users found this review helpful
Photo by thehappycook

Fresh Rhubarb Bread Pudding

Reviewed: Apr. 18, 2010
I thought this was a weird way to make a bread pudding, but the reviewers gave me enough courage to give it a go. They were right. This is amazing. I've made it twice, and each time it's awesome. I use a sweet bread and I'm lazy, so I left the crusts on. For effect, I've taken to sprinkling demerara sugar on top of all my bread puddings, but it doesn't need it. The recipe is excellent as is. Thanks so much for sharing.
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3 users found this review helpful

Asparagus and Mushroom Quiche

Reviewed: Apr. 2, 2010
My daughter declared this the best quiche I've ever made. Good enough for me. I'll make it again. Very easy to make, too. Thanks for sharing.
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4 users found this review helpful

 
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