erin.hooper Recipe Reviews (Pg. 1) - Allrecipes.com (12010762)

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No Bake Cookies III

Reviewed: May 17, 2012
This is THE PERFECT no bake cookie recipe. It is a perfect balance of peanut butter and chocolate--you can taste them both, but neither overpower the other. It is CRUCIAL to follow the directions about timing 1 minutes after liquid comes to a full, rolling boil. If you are a new cook, that means when the entire surface of the liquid is covered with bubbles. It's also important to use a pot with a level bottom so that the entire mixture gets heated evenly. I have some older pots that are warped that I use for abusive dishes like mashed potatoes, but that kind cannot make good no bake cookies. Stir, stir, stir in the peanut butter quickly, add the oats, then spoon them out as quickly as possible. If you leave the cookie mix lingering in the hot pan they will become dry and hard, just as if you overcooked them. Sounds complicated, but once you figure it out, you will have the best no bake cookies on the block!
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26 users found this review helpful

Rubbed and Grilled Pork Loin

Reviewed: Nov. 2, 2011
This was very, very good! Definitely rub the pork a day ahead of time and let it marinate... it does a lot to spread the flavor through the meat. I also throw this roast in the oven at 325 for an hour to two hours depending on the size of the roast (my 6 lb roast took about 1 1/2 hours). The rub is pretty spicy, but delicious.
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7 users found this review helpful

Ancho-Chipotle Salsa

Reviewed: May 24, 2011
Very, very good salsa. This is authentic Mexican salsa, not the jarred stuff with chunks of tomato in it. Very versatile as well, increase the peppers to increase the heat. Great with chips or as a sauce with dinner! I can't believe a review said this was not as good as jarred salsa.... what!?!? And salsa (or any other authentic Mexican dish) does not use chili powder... that's strictly an American creation. Give this salsa a try... quite a bit like what you would get in a Mexican restaurant.
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7 users found this review helpful

Slow Cooker Ground Beef Barbecue

Reviewed: May 20, 2011
Very good recipe!!! My family loves 'sloppy joes', but I hate the sauce out the can because it is so sweet. This made a great sloppy joe that my family loved and I did too. I cooked it in a skillet instead of in the slow cooker and it turned out great. I omitted celery, upped the garlic, salt, pepper, and vinegar. I also used a can of tomato paste and cut down the ketchup to get rid of some of the sweetness. Overall, very good recipe!
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46 users found this review helpful

Antipasto Pasta Salad

Reviewed: May 17, 2011
This is a great recipe as it is written and easily adjustable to your family's preferences. I make this frequently for dinner at home and for social gatherings. The most important is to not overcook the pasta, or it will get very mushy and fall apart when you toss the salad. I always use bottled salad dressing unless I have some all ready made I need to use... there are so many good bottled dressings and in my opinion homemade dressings need to sit at least a full day before they have full flavor. I prepare the add in ingredients and marinate them in dressing while I prepare the pasta. I keep the pasta separate and don't mix into the salad until an hour before I serve, so that it doesn't bloat up in all the dressing. Add in any veggies you like, artichoke, onion, zucchini, squash... very versatile!
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24 users found this review helpful

Wasabi Green Peas

Reviewed: May 10, 2011
I don't understand the poor reviews on this snack... maybe the reviewers were expecting a side dish of soft, cooked peas?? If so, this is NOT a side dish type pea... the peas are cooked until completely dehydrated (thus they are hard and crunchy) and meant to be eaten alone as a snack (they also make great additions to salads). The prep and cooking is a little long, but these are a great snack, and you can make a bunch and freeze some for later. You also CANNOT just put wasabi on peas and dehydrate them and get the same thing... you have to add in other ingredients to get a "dough" that will stick to the peas. I skipped the mirepoix part, but followed the rest of the recipe and I thought these were great. Next time I will add a little more wasabi, as I like my wasabi peas very hot.
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23 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Mar. 18, 2011
This is THE perfect recipe for a traditional NY style cheesecake. I follow the recipe exactly and place a baking dish with an inch or so of water on the rack below the cheesecake during baking. You could easily add toppings/mix-ins of your choosing, but the cheesecake is perfect as it is. Every time I make on, family/friends BEG me to bake another for whatever event they have coming up. This dessert is sure to be the star of the show.
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Mar. 18, 2011
This chicken was absolutely delicious!!!! I followed some of the top rated advice and tied the rolled breasts tightly with cooking twine instead of pinning them with toothpicks. I browned the chicken in skillet on all sides with butter AND OIL. The butter started to burn on it's own, but a little olive did the trick. Then I baked them at 350 for 20 minutes. I made the sauce in a separate pan with about a tsp of the flour/paprika. I think using wine is important, otherwise the sauce would just taste like chicken gravy (and I'm not a wine drinker). I used a Sauvignon Blanc per suggestion. My DH said it could easily pass for a 5 star restaurant meal. This dish was a lot of work, but definite worth it!
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6 users found this review helpful

Hot as Hell Hickory Beans

Reviewed: Jan. 25, 2011
I love this recipe!!! It's such a versatile side dish and can go with just about anything. I've seen a lot of people talk about how this dish is too hot and I have to disagree. PLEASE NOTE: Peppers are a subjective ingredient in ANY recipe and THE AMOUNT MUST BE ADJUSTED TO TASTE. If you DO NOT like a lot of heat, try substituting green chiles with 1-2 chopped and seeded jalapenos. Also note that THERE ARE SEVERAL VARIETIES OF JARRED JALAPENOS. Try finding ones labeled as mild, pickled, or seeded to reduce the heat. To me and my family, jalapenos are more tangy than hot and we usually add in some additional chipotles with adobo.
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2 users found this review helpful

 
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