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

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Black Bean and Salsa Soup

Reviewed: May 1, 2015
This is great as is plus it's really easy to modify. The only change I made initially was to use no salt chicken stock instead of vegetable broth. The next time around I added 1 additional can of black beans which I reserved until I pureed everything else (I added a bit more stock, salsa & cumin to compensate for the additional volume). The third time around I added some diced ham and the last time some diced chicken plus I used a fresh, refrigerated salsa. Simple as can be to make and turns out fantastic each time.
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Mango Cardamom Bread Pudding

Reviewed: May 1, 2015
I'm a big fan of mangos so I was pretty excited by this. I used what was probably 2 cups worth of several days old french bread cut into about 1 inch pieces and followed the rest of the recipe to the letter. It was good but not great. I couldn't really taste the cardamom (I have to admit that what I used had probably been in my cupboard for a couple of years or more) but the mango was clearly present. This biggest problem was the bread part of the bread pudding- just not much happening there. I guess it needs that addition butter and sugar that most bread pudding recipes have to make the caramel that bring it all together- and that probably wouldn't work well with mango. I'll stick with mango lassi for now & keep searching.
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Pear or Apple Cobbler

Reviewed: Mar. 23, 2015
Very good. I made it using a combination of apples & pears since the pears I had were overripe and 4 turned into about 2 by the time I got done cutting away the overripe parts so I added 3 Granny Smith apples to the mix. The only changes I made (besides the apple/pear combo) was to add some toasted chopped walnuts to the topping (I had some that needed to get used before they were too far out of date) and I added an additional teaspoonful of cinnamon to the fruit mixture along with the butter & maple syrup. Because of the additional fruit & nuts I turned the cooking temp down to 350? and upped the cooking time to about 55 minutes. Because of all the brown sugar & butter I was hoping for a caramel sauce but it was thinner than I expected. Maybe once it cools in the fridge it will thicken up. I served it with a little real whipped cream. Overall it was quite good and I'll very likely make this again.
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Lamb Shawarma

Reviewed: Mar. 17, 2015
I followed the recipe exactly except for adding a bit more olive oil to the marinade. I thought that it was very good as is but I think that putting the lamb on skewers and cooking it on the grill might just kick it up enough for the 5th star. I had it with naan & pita both (since I had both on hand) plus roasted garlic tzatziki (actually the Greek Tzatziki recipe on this site with a whole bulb of roasted garlic substituted for the 1 clove pressed the recipe calls for) and some feta cheese and sliced onions & tomatoes. It was worth the $5 it cost for me to buy a jar of mace. Definitely something I will be making again.
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Exquisite Pizza Sauce

Reviewed: Nov. 23, 2014
I made this from ingredients I had on hand which was everything except the anchovy paste. Other than that & maybe a few extra red pepper flakes since I like spicy this was prepared exactly as directed. It was really good but I could detect a hint of honey in the background which doesn't exactly pair well with pepperoni. If I do this again I'd probably add an equal amount of sugar to the water and make a weak simple syrup instead. I also might consider adding a couple of teaspoons of olive oil.
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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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