HappyNest Recipe Reviews (Pg. 1) - Allrecipes.com (12452154)

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Everything Cupcakes

Reviewed: Sep. 1, 2014
So delicious. Favorite cupcake ever. I did make the mix like this recipe said, not like the box said, including just using the egg whites even though I did use a yellow cake mix so it would have been okay to use the yolks. I just thought the cupcakes would already be rich enough so the whites seemed enough. I think that was a good call. These were light and fluffy. Other than the marshmallows, most everything gravitated to the bottom, but I got no complaints on that little treasure trove! Still, I think I have heard if you coat the denser chocolate and butterscotch items in flour it will stay up in the cake a little. Next time. Also USE TWO cupcake liners. These are so gooey in some spots mine stuck to the tin and tore apart. Didn't stop us from eating them, but I wanted them to be pretty too. I didn't bother to pipe in the peanut butter into the cupcake, seemed not appealing for some reason.
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Mexican Grilled Corn

Reviewed: Aug. 30, 2014
This is so delicious. Must use ANCHO chili powder, much milder than chili powder. This is flavorful but not spicy. I try to make my corn like this as much as possible. Yummy yummy.
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Indian Peas And Cauliflower

Reviewed: Jul. 6, 2014
Delicious. Used olive and fresh peas, added the garam masala and paprika recommended by another reviewer. Didn't have cumin seeds, so used about 1/4 of the amount in powder; might have been okay to add a little more. Otherwise just as written. Thanks for the easy, tasty recipe.
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Christie's Salad

Reviewed: Feb. 9, 2014
Made this to take to a dinner gathering. When people heard it was kale they were skeptical, but in the end everyone seemed to really enjoy it. Other than cleaning the kale it was very easy to prepare. I made a few small variations (1) I toasted the walnuts to bring out their flavor (2) I used blue agave nectar instead of honey. Though it is no better for you than honey, to me it is more neutral than honey and lends sweetness while letting other flavors come through and I did do equal parts of the liquids in the dressing per the author's review of this recipe and I only added a little shot of water but wished I hadn't done that and (3) I added quite a bit of fresh ground pepper and a little salt to the dressing, that was good, it didn't need more. Next time I would probably try a softer goat cheese as one of the other reviewers did. Seems like it would add a nice creaminess that was lacking with the feta. Great recipe, thank you!
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Eggplant and Ground Beef Lasagna

Reviewed: Sep. 6, 2013
Very easy and good use for summer veggies. I also omitted the lasagna noodles to improve the carb situation. Like another reviewer also used some tomato sauce and some fresh tomatoes to give it a little richness and I added in some yellow pepper because I had so many. I also didn't bother with the layers of eggplant. I just diced them up and sautéed them with everything else (okay strictly speaking this would not really be lasagna, but it simplified the whole thing!). We enjoyed it and will make a again, though my DH and I thought we would add a little crushed red pepper next time to give it some umpf.
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Kale and Quinoa with Creole Seasoning

Reviewed: Jul. 30, 2013
Good recipe. We had fresh kale from the garden so I didn't do the blanching step, which was a nice time saver. I didn't have onion so just sautéed the kale in garlic and coconut oil, which adds another level of flavor to greens. I think onions would have been a nice addition. I also didn't have creole seasoning and after a little research ended up using cajun seasoning with some extra basil, thyme and oregano, which tasted good. Added some almonds as some other reviewers suggested but probably would not do that next time since it didn't seem to add much for us, but left it on the stove due to some timing issues so the nuts didn't add the crunch factor others mentioned, so that could be it. Wanted to add the lemon others suggested, but also didn't have any (hmmm, looks like we have a theme developing!); so I added a splash or two of white wine vinegar to give it a little zip. That was good, but I still think lemon would be better. Will definitely try again when I have lemons and onions!
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Mediterranean Kale

Reviewed: Mar. 24, 2013
So easy, so yummy. Thank you for the recipe. I did borrow from a few of the reviews, like adding a bit of lemon zest (I like it lemony) and sautéing the cooked kale with dressing for a few minutes to warm/mellow the garlic. I used low salt soy sauce so I did add the salt, these seasonings seem great to us. I eyeballed the amount of kale since I was only serving my husband and I - - wished we had made a whole batch for the two of us!! This will be a standard in our house.
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Thai-Inspired Confetti Salad

Reviewed: Jun. 22, 2012
TRY THIS!! Not sure what made me since it is so unusual, perhaps that I was making south beach coconut chicken and they seemed to make sense together. But when it came time to make and eat it we were really nervous. It was delicious!! So fresh and flavorful. Not sure what fish sauce is (I am the sister of a chef, so I get to be all kinds of ignorant when it comes to food since that is her job!), but it is not what I thought it was, i.e. strongly fishy tasting. Only change I made was to blanch the green beans for a few minutes before putting them in ice water. Just didn't want raw green beans - call me wimpy if you want. My papaya seemed to be from Mexico and was pinker than the one in the picture, if that matters. Luscious, luscious, luscious and ridiculously healthful. Thanks taddy, will be making again and again. (Oh, and it did actually go great with the SB coconut chicken)
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Jalapeno Cream Cheese Chicken Enchiladas

Reviewed: Sep. 2, 2011
Don't get mad at me, I am going to be one of those people who rates a somewhat adjusted recipe! I think the basic flavors are the same, so it deserves the score. We really enjoyed this. I collect the changes from the other reviews, i.e., grilled the chicken added beans (I used black bean soup); but also had to improvise when I bought the wrong enchilada sauce. Bought 8 oz of green taco sauce instead, which would not nearly be enough to make up for what I then read had to be 28oz of enchilada sauce! So I added about 1/3 c taco sauce, about 1/2 cup left over salsa from the frig, all the broth from the bean soup and 1 cup chicken stock. Also sautéed mince garlic with the onions instead of using powder. We thought this was DELISH and actually kind of Wow! My spices were fresh, perhaps that helped. It will definitely replace our old family recipe for chicken enchiladas (Sorry Mom!).
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