littleredhen Recipe Reviews (Pg. 1) - Allrecipes.com (12359387)

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4-Bean Baked Beans

Reviewed: Sep. 16, 2012
Aren't butter beans and lima beans the same thing, just different names? I omitted the pork & beans and added great northern beans with a little paprika and onion powder, added 1/2lb beef, used turbinado sugar instead of brown, no garlic (didn't have any), used bbq sauce instead of ketchup, and dijon mustard instead of dry. Turned out great! I will definitely make this again.
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24 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 25, 2011
What a great dish! I've already made it twice this week. Basmati rice works perfectly. I tried it once with sour cream and once with greek yogurt and I prefer the yogurt by far (I used Fage greek). I'm so glad I found this recipe!
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2 users found this review helpful

St. Patrick's Colcannon

Reviewed: Mar. 18, 2011
Very good and very filling! 1lb was too much meat for me so I cut it down a bit - to about 3/4lb, but even 1/2lb would be enough.
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4 users found this review helpful

West African Peanut Soup

Reviewed: Feb. 25, 2011
I was disappointed. It is WAY too peanut-buttery. Almost like eating straight peanut butter with the occasional tomato bite. If I ever make this again, I will cut the peanut butter by at least half!
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6 users found this review helpful

Nonnie's Banana Nut Bread

Reviewed: Feb. 1, 2011
Delicious!
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4 users found this review helpful
Photo by littleredhen

Rich and Simple French Onion Soup

Reviewed: Feb. 1, 2011
This is a very easy and delicious recipe! I recommend caramelizing the onions and using fresh beef broth if you have it. I added about 1/2 C of white wine in place of sherry. I also toasted the french bread in an iron skillet and topped it with provolone & baby swiss before broiling the soup, bread, and cheese in the oven.
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3 users found this review helpful
Photo by littleredhen

Carrot Burgers

Reviewed: Feb. 1, 2011
These are great! I only had about a cup of cornflakes, so I used a mixture of some leftover zucchini bread crumbs and rye cracker crumbs to make 2 cups. I'll probably just use the Rye cracker crumbs exclusively next time. I also used more carrots (2+ C) and onion than the recipe called for. If you do this, you may want to add another egg to help it all stick together better!
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3 users found this review helpful
Photo by littleredhen

Cheddar Bay Biscuits

Reviewed: Jan. 20, 2011
Used this baking mix, which makes exactly 4 cups: http://allrecipes.com/PersonalRecipe/62611486/Hannahs-Baking-Mix/Detail.aspx I also doubled the cheese, used milk instead of water, and added 1/4T of Old Bay seasoning, 1t of garlic powder, 1/4t onion powder and 1/2t of dried parsley to the biscuit batter. I baked them in a mini-muffin pan, which worked out nicely. After basting with the butter mix, I put them back in the oven for a couple of minutes. Delicious!
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7 users found this review helpful
Photo by littleredhen

Baked Kale Chips

Reviewed: Jan. 20, 2011
I used to make these in my dehydrator all the time, before it went kaput on me. Baked in the oven is the next best thing!
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4 users found this review helpful

Hannah's Baking Mix

Reviewed: Jan. 20, 2011
This is a standard baking mix recipe that yields 4 cups. If you don't have coconut oil, you can use 1 cup of shortening. White flour (or any other kind) can also be used in place of spelt.
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2 users found this review helpful

Garlic Red Potatoes

Reviewed: Jan. 20, 2011
Didn't have any lemon on hand, so i skipped that. There was a lack of flavor for my taste. Next time I will use more butter and parmesan!
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3 users found this review helpful

Teriyaki Sauce

Reviewed: Jan. 20, 2011
Great quick sauce I whipped up for some home-made basmati rice & stir-fried veggies. Used white wine instead of sherry, minced ginger root in the place of ground, and doubled the garlic. Yum!
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3 users found this review helpful

Basil Tomato Soup

Reviewed: Jan. 20, 2011
All I had was diced tomatoes, so I pureed them in the Vitamix, used fresh chicken broth, and I also added more sugar (turbinado) to cut the acidity of the tomato puree. Turned out wonderfully!
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3 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jan. 20, 2011
I had trouble keeping the skins in one piece so I just made a "bed" of skins on a baking sheet and spooned the mixture onto that. Not bad. It is a very rich recipe, so I won't be making it often, but I liked it very much!
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3 users found this review helpful

Beer Cheese Soup II

Reviewed: Jan. 20, 2011
LOVE this soup! Shallots are a nice touch in place of onions if you happen to have them on hand. Fresh chicken broth instead of canned. I also usually throw in a bit more cheese than it calls for. A nice dark ale adds a good flavor. As far as thickening, I add a touch of extra cornstarch than the recipe calls for and allow it to reach a boil after I add the mixture, before turning it down to low. This soup is even better the next day!
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2 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Jan. 20, 2011
I make this on a regular basis. Sometimes I use less mushrooms, just depends on what I have. I've also found that I don't always need 6 cups of chicken broth. The chives (or green onions) are crucial. This recipe makes quite a bit, so we usually do Arancini the next night with the leftovers! :)
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3 users found this review helpful

Green Tea Muffins

Reviewed: Jan. 20, 2011
These are great for breakfast! I prefer them as mini-muffins (325° for about 18 minutes). I also double the matcha and cut the sugar (I use turbinado) by half. Instead of walnuts, I add chopped pecans, hemp seed, sunflower seed and ground flax seed. Wonderful and nutritious! They are delicious warmed with butter.
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8 users found this review helpful

Velvety Pumpkin Soup With Blue Cheese and Bacon

Reviewed: Jan. 20, 2011
This is a great seasonal soup. I recommend using fresh chicken broth rather than canned (I've used both and can taste a noticeable difference). Goat cheese (or any other crumbled cheese) also works as a sub for bleu.
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4 users found this review helpful
Photo by littleredhen

Turkey and Quinoa Meatloaf

Reviewed: Jan. 20, 2011
This meatloaf is AMAZING! It has such a great flavor. I added a few squirts of sriracha as the "hot pepper sauce" and it gave it a great kick! Next time I will probably add more (red) quinoa just because it is so nutritious and gives a great texture. I was a little surprised by how small this meatloaf was. I cooked it in a glass bread loaf dish and when I took it out of the oven, it had shrunk around the edges. It was perfect for my boyfriend and I and we even had leftovers, but if you're cooking for a larger family, you may want to double the recipe! the loaf dish was perfect because it was able to cook in it's own juiciness!
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jan. 20, 2011
Used spelt flour instead of wheat, coconut oil instead of veg, 1/2 cup of brown sugar & 1/2 cup of turbinado instead of white, added ground flax seed, hemp seed, sunflower seed, and chopped pecans instead of walnuts + a little kitchenaid magic = Delicious & nutritious!
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6 users found this review helpful

 
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