Hartvig Recipe Reviews (Pg. 1) - Allrecipes.com (12099500)

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Hot and Sour Cabbage Soup

Reviewed: Jun. 19, 2014
Good but not great. I used very lean ground turkey instead of pork & bamboo shoots instead of corn. Even though I used 4 ounces more meat than it called for there are a lot of veggies here & it does kind of get lost in the mix a bit. The broth came out real flavorful. I did cook the meat (with cayenne & ground ginger & a bit of soy sauce) before adding everything else- including more fresh ginger to the broth. EDIT: Upon further reflection I've decided to rate this 5 stars instead of just 4. I froze several pints of it and each time I thawed out another pint I found myself really enjoying it. I also think that my original statement that the meat "kind of gets lost" was probably because I didn't dig deep enough into the pot for the first bowl. Incredibly easy to make, extremely healthy (especially if you use lean ground turkey) and quite tasty- what more can you ask for?
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Peach Cobbler Dump Cake I

Reviewed: Feb. 26, 2014
I froze unsalted butter & then grated it- covered perfectly & took just a couple of minutes to do. I also used 32 oz of frozen peaches thawed in the microwave & poured about a half cup of simple syrup (4 oz water + 2 oz sugar) over them. I also sprinkled a little brown sugar over the top along with the cinnamon. The peaches turned out great & the top crust was fantastic. Unfortunately there was a little dry cake mix in between (which may have been a result of not using a lot of syrup). Even so, it was a fairly tasty concoction & easy to make. Lot of calories in that butter however so I'm not sure I'd want to do it too often.
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Tomato Bisque III

Reviewed: Jan. 9, 2014
This didn't turn out as good as I had hoped for. I followed the recipe to a T with a few minor exceptions: I replaced about half of the butter with olive oil, I browned the tomato paste in the pot with a little more olive oil before adding the liquids, I only used 2 tablespoonfuls of sugar and finally I didn't add any heavy cream but instead added a teaspoon or so of sour cream to each bowl of the finished product. My biggest issue was with the mirepoix. I ran all the vegetable thru a chopper until they were a fine mince and cooked them thoroughly and then after boiling I used a slotted spoon to remove some of the diced tomatoes before I took an immersion blender to the finished product. Unfortunately that finished product tasted more like carrot and celery soup than tomato. I know I used what I would consider a pretty normal sized carrot and considerably less than a full stock of celery to start with but obviously that was way too much. For my next attempt I think I'll see if I can find a recipe that omits the carrots & celery altogether. Overall it was OK but fell far short of what I was hoping for.
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Lobster Rolls

Reviewed: Jan. 8, 2014
Followed the directions precisely (scaled down for the amount of lobster I had) except I used fresh lemon juice instead of lime because that was what I used when I broiled the tails. And I can vouch that the tails were cooked perfectly because I had a taste right when they came out of the oven. This recipe may be a perfect match for the original but for my money it was far from the best use of the lobster. I'd call it fairly good but certainly not great. Still it was something I've always wanted to try and I appreciate your posting a fairly authentic recipe. But in the future I'd still go for just plain with a little lemon & butter.
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Potato Klubb (Norwegian Potato Dumplings)

Reviewed: Nov. 21, 2013
This is very similar to what my mom used to make and my sister-in-law, brother & I now do. The only different ingredient we use is some graham flour in place of some of the all-purpose (I don't have the recipe here so I can't say exactly how much) plus we use more onion than this recipe calls for. We put the raw, pealed potatoes, ham and onion thru an old fashioned hand-cranked meat grinder and then mix it with the flour, etc. While I suspect that doing it the way this recipe calls for is also very, very good I'm not comfortable rating it since I haven't cooked it exactly that way myself. But I know that I'd give my mom's recipe six stars if I could.
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Fajita Seasoning

Reviewed: Nov. 9, 2013
Followed the dry instructions to the letter, including using a freshly opened Costco Kirkland's chili powder. I then followed oregon violins review and added a little canola oil (maybe 2 tbsp), fresh lime juice (same), plus about 1 tbsp soy and a splash of vinegar and let some thinly sliced flank steak marinade for almost 2 days. If you've ever licked the spoon after emptying out the contents of a can of chili bean you will know exactly what it taste like. Next time I'm going back to using nothing but a couple of tbsp of Tajin Classico seasoning plus a few splashes of Valentina salsa picante & fresh squeezed lime at the very end of the cooking process.
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Kate's Easy German Sauerbraten

Reviewed: Oct. 22, 2013
I really had high expectations for this. I used to have sauerbraten at a German restaurant in the Amana Colonies in Iowa every couple of years and for days or even weeks afterwards I would think of that meal and think to myself "Man, I really need to learn how to make that". I love sauerkraut on Reubens or brats and I always buy the good stuff that's refrigerated and not the canned junk. Somewhat unusually for me I followed the measurements to a T with the exception of juniper berries which I could not find at the store plus I added a couple of extra gingersnap cookies because they looked small to me (about the size of a half dollar). I marinated the meat for 2 & 1/2 days. I also cooked this in a Dutch oven where I browned the meat on all 4 sides first before adding the liquid and brought it just to a boil and then put it in a 250 degree oven for just under 4 hours. The meat came out almost fall apart tender. The taste of the meat was fine. As long as you got a little from the outside of the roast it had a nice little kick of sour to it's taste. My problem was with the gravy. It was way too sour and I usually like big, bold tastes. I used exactly 1 cup of cider vinegar. I ground the cookies up in a food processor and they thickened the gravy up a little too much so I was getting as much sugar from the cookies as possible. It was still way too sour in addition to being too thick so I added about a cup of water and that toned it down a tiny bit but it was still too strong.
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Orange Buttermilk Salad

Reviewed: Jun. 7, 2013
I used 1 tbsp Splenda and 1 tbsp sugar, sugar-free orange jello, low-fat buttermilk & whipped topping plus I added an 11 ounce can (drained) of mandarin oranges. Turned out pretty good. Tends to separate into 2 layers- the lower half is basically orange Jello and the top half that when partially frozen really is quite a bit like a creamsicle. Calculating by the total calories of everything that went into making it and dividing that by the 12 approximately 2"x2"x3" squares I cut it into came out to about 125 calories apiece.
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Quick Chicken Piccata

Reviewed: May 12, 2013
Very good but a bit too much fat for my taste- I didn't precisely measure the olive oil that I used so that may have been part of the problem but next time I think I'll try cutting back to 2 tablespoonfuls of butter or even less. And on top of that I also took other reviewers advice to double the sauce amount but I only doubled the liquids & capers amounts and not the oil and butter- and it was still too greasy! I also switched chicken stock for the wine & water because I forgot to stop at the liquor store after leaving the grocery and I used dried parsley flakes because the parsley at the store was pretty gross but that part of the flavor profile was still fine. Also remember to go easy when you're salting your chicken because the capers (and stock, if you use that) will add plenty. Next time I'll be sure to use wine and try cutting back on the fats a little and if I do I'll try to remember to come back and update my review.
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Lemon Iced Tea

Reviewed: Feb. 14, 2013
I've made this about a dozen times now and I'm a huge fan. I did follow the advice of a couple of commenters to improve it a bit. First, I only boil 2 cups of water Second, I only steep the tea bags for about 15 minutes and don't squeeze them when you take them out- that releases bitter alkaloids. If you want stronger tea flavor either add another bag or 2 or reduce the amount of water added in step #4. Third- once you remove the tea bags, add the Splenda or do what I do and add 1/2 cup Splenda & 1/4 cup cane sugar. If adding sugar- return to a boil for a minute to completely dissolve the sugar Fourth- this step should be done at the same time as step 1- put 6 cups of water in the fridge to cool. To cool it even faster, replace 2 of the cups of water with ice Finally, once the tea/Splenda/sugar mixture has cooled a bit add to the chilled water along with the 4 ounces of lemon juice and return to the fridge until well chilled. This time of year (January) where I live (North Dakota) placing it on the cement floor of my garage for a couple of hours usually cools it to the point it's almost slushy.
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Turkey Cocktail Meatballs with Orange Cranberry Glaze

Reviewed: Dec. 30, 2012
Prepared exactly as per directions except a) I used egg beaters and b) I just minced one 3 inch long Jalapeno pepper (no measuring)- browned them in a fry pan like it says- put them on a paper towel to cool & degrease a little (there was very little) then placed them on wax paper and stuck them in a baggie and then into the freezer for a couple of days. The night before Xmas dinner- took them out of the freezer & into the fridge then the next morning I warmed the meatballs in about a cup of simmering chicken stock in a covered fry pan for about 20 minutes, added the rest of the glaze ingredients (plus another splash of stock) and heated thru and then put everything in a crock pot set on high for a little more than an hour when I tested a meatball & since it was cooked thru I put them out to be served. They were a big hit & got several compliments and a couple of recipe requests (especially when people found out that they were low-fat). If you're going to finish them in a crock pot add a little extra broth or stock (or I would think orange juice would work too) and keep an eye on them because the glaze WILL thicken
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White Chocolate Party Mix

Reviewed: Dec. 24, 2012
I made this a couple years ago and used the Ghirardelli white chocolate chips & it turned out great. Today I used Nestle Premier White Morsels and it didn't work well at all. By itself it was way too stiff to fold in properly so I added a little over a quarter cup of milk which loosened it up some but that also granulized some of the sugar. I'm guessing that there's little or no white chocolate on close to half of the batch that I made. Great stuff but stick with the right ingredients.
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Tater Tot Taco Casserole

Reviewed: Oct. 16, 2012
Muy excelente! I followed the recipe exactly as written with 3 small exceptions: 1) I couldn't find Mexican-style corn at the grocery so I used regular 2) I added a couple of seeded, diced Jalapeno's for a little added zing and 3) I assembled it a little differently. Instead of mixing everything together as it calls for in step 3 I added the enchilada sauce in step 2, poured the entire mixture when heated into a baking dish and then topped it with the cheese and finally the tater tots which I topped with a little taco sauce. I strongly suggest serving with a little sour cream as well. Takes it right off the charts!
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Roasted Garlic

Reviewed: Sep. 13, 2012
The cooking time in the recipe is WAY off. At 250 degrees you're probably going to need a minimum of close to an hour. You should also try and peal away as much of the loose "paper" on the clove before baking. I usually just wrap the garlic in foil and toss it in the oven with whatever else I am baking- a casserole, roasting meat, potatoes, whatever. At higher temps you can probably pull it out after 45 minutes or so but it's moist enough that it won't burn if you leave it in even for well over an hour. I first heard of the recipe on a rerun of the old Dragnet TV show that I saw over 20 years ago. Officer Gannon (played by the late Harry Morgan) made a roast garlic and banana sandwich that he offered to share with Sargent Joe Friday. Friday declined the offer. I didn't. I made it for myself and it's actually not half bad. But there are better ways to use roast garlic.
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BLT

Reviewed: Aug. 3, 2012
A good bread is essential and real, grown in the garden tomatoes take this from very good to almost indescribably delicious. I like to do my bacon in the oven (12-18 min @ 425 depending on thickness) so it comes out flat and crispy and plenty of fresh cracked pepper on it as well. A few slices of avocado really kick up the taste a notch if you're using store bought tomatoes and also help provide a little variety when the tomato plant in your garden is producing them almost faster than you can eat them.
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Bean Soup

Reviewed: Jul. 16, 2012
I will adjust my review in a few days after I have made this but first I must respond to the reviewer who claims that adding baking soda to the beans will reduce the amount of gas they will cause. That is NOT true. Adding baking soda (aka sodium bicarbonate) reduce the amount of time beans need to soak but no more so than plain old table salt (sodium chloride). The gas from beans occurs when bacteria in your intestine consumes the naturally occurring sugars in the bean. The only thing you can do to minimize that while cooking is to be sure to thoroughly drain and rinse the beans after their initial soaking in hot water to remove any sugars that may have leached out of the beans into the cooking water. If that's not enough, then take some Beano before or with the first bite of the meal. That will stop the bacteria from breaking down the sugars. I know this because I'm a pharmacist.
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Healthier Slow-Cooker Chicken Tortilla Soup

Reviewed: Jul. 14, 2012
Very good. I did make a few small changes: stewed tomatoes instead of whole, seeded jalapeno peppers instead of banana, all chicken broth instead of half water plus I added a can of rinsed black beans and the juice of half a lemon. The baked tortilla strips were a bit of a letdown however. Next time I may use a little corn meal to thicken it as well.
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Fabulous Foolproof Lasagna

Reviewed: Jul. 11, 2012
Fairly good and easier then regular lasagna but ignore the warnings about it needed extra sauce at your peril. I thought I could avoid having to do that by: 1) presoaking regular lasagna noodles while I cooked the sausage 2) adding some chopped spinach to the ricotta mixture and chopped onion and green bell peppers to the sausage and 3) adding about a half a cup of red wine to the spaghetti sauce. That still wasn't enough and it came out kind of dry. If I do make this again, at a minimum I will add a can of diced tomatoes or very possibly another jar of spaghetti sauce.
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Slow Cooker Beef Pot Roast

Reviewed: Apr. 15, 2012
This is almost identical to the recipe I have used to cook pot roast for quite some time except I do mine in the same Dutch Oven I use to sear the roast and then put into the oven at 250 degree for 4 hours or even longer. I do have 2 quibbles with his recipe however: 1) I normally use a 50/50 ratio of beef broth & dry red wine and 2) In those circumstances dried herbs will work at least as well and be far less expensive.
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Real Hummus

Reviewed: Jan. 4, 2012
Cooked my own chick peas from dried- be aware that 16 oz of dried is equal to about 2 cans so you need to double the amount of everything. Used about 1/2 cup of the cooking liquid. Also roasted a whole bulb of garlic plus a red bell pepper from which I removed skin & stem after allowing to cool- which went into the mixture along with the reserved liquid from the bell pepper which collected into tin foil on which it was roasted. Use 2 whole juicy lemons- a third might be called for- and slightly less than a teaspoon of Kosher salt. Outstanding.
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