HESANTONE Recipe Reviews (Pg. 6) - Allrecipes.com (1266432)

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Restaurant Style Chicken Nachos

Reviewed: Nov. 8, 2006
We thought this was a good dinner that the kids loved. I used a costco chicken (just the breast), I cooked the chips beforehand for about 5 minutes and I added canned black beans. Next time I will use some avacado too. I used at least 3/4 of the pack of chips (a very full 9X13 pan) which was too much for both our family and the mixture was less than I would've wanted so next time I'll only use 1/2 bag.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 16, 2006
Unbelievably good! Way better than store bought. Great consistency- actually stayed in pie shapes when cut! I think next time I will only put the crust on top though to save on fat. I used skim milk w/ no problem and used heaping measurements of veggies. YUMMY! My family of 4 finished a whole pie. Also, I didn't have to simmer for very long (4 minutes max). I didn't know how long to do it for but it was like a gravy so I stopped. thank you!!! 2nd time- changed servings to 12 and used a 9X11 and thawed frozen pie crusts. i think there was too much pie crust because it was a thin layer of mixture. I like it in the round pie better. Not sure what crust I used before but I would try a refrigerated roll dough next. I will also add a little extra liquid I think. And cut the pepper out or use a lot less than called for. use 3 large or 4 normal chicken breasts.
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12 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Oct. 12, 2006
added 1 tsp. cinnamon. had no clue how to do a lattice top so made an X and then crisscrossed myself. poured stuff right over top. very yummy. used mutzu apples. *made a second time w/ granny smith and was delicious. third time- used 8 small macintosh. used 9inch deep dish frozen crust thawed. rolled out top to cut strips for lattice. mixed cinnamon in with apples not sauce.
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2 users found this review helpful

Tomato-Cream Sauce for Pasta

Reviewed: Apr. 21, 2006
definitely double the recipe. I used half the onions and double the garlic and a little red pepper. I also blended the mix before adding the cream and butter. My only issue was it was a little watery...and it was fattening :)
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0 users found this review helpful

Chicken Fried Chicken

Reviewed: Apr. 3, 2006
My hubby and I loved it. I just don't think you need as much oil (I used EVOO). Also, used some parmesan cheese, garlic powder and red cayenne pepper. Didn't have potato flakes. I will make again. Served w/ Honey Mustard Dressing from this site which is awesome by the way!
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5 users found this review helpful

Honey Mustard Dressing II

Reviewed: Apr. 3, 2006
SOOOO GOOD! Made it just as directed and served it w/ crispy fried chicken from this site. Yummy!
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0 users found this review helpful

Brooklyn Girl's Penne Arrabiata

Reviewed: Mar. 23, 2006
Everyone loved it. I couldn't find oil/garlic tomatoes so I used garlic/onion. There was almost too much chicken for this- I think 3/4 pound would be perfect. I didn't use quite a full teaspoon of red pepper and it was a good- I might even use the whole measurement next time. I will definitely make it again.
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0 users found this review helpful

Grilled Lemon Chicken

Reviewed: Mar. 22, 2006
It had a decent lemon flavor but the dijon mustard was so overpowering. I gave it an extra star because it was so easy but I won't be making this again. thanks anyway!
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47 users found this review helpful

Roasted Potatoes with Greens

Reviewed: Mar. 22, 2006
I will definitely spray the pan first next time as the potatoes got stuck. They were very nicely roasted and crispy. I used double the spinach and it still could use more because it welts away to nothing. The taste wasn't as fabulous as I expected. I probably won't make this again.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 8, 2006
I'm not sure what went wrong here- my mom said since I put foil on the bottom of the pan it messed everything up. I put carrots and potatoes in the pan too and they never got really done even after 5 hrs in the oven. I guess the chicken had a decent taste but it wasn't crispy and it was hard to take apart. I would've given it 2 stars but I figure it's something I did wrong.
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Easy Dump Cake

Reviewed: Feb. 5, 2006
5 stars because the recipe was soooo easy. I will try it next time with a different mix of flavors- maybe strawberry cake and vanilla pudding. I thought the choc. chips would melt and they didn't - so beware- I used mini and people thought they were raisins which may be a turn off. I'll use regular or even chunks next time. I still can't figure out why you have to "fold" the sour cream in- I didn't get a very even batter because of this- if anyone knows please email me! hesantone@msn.com. THANKS!!!
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1 user found this review helpful

Baked Corn I

Reviewed: Jan. 2, 2006
Same recipe as "baked corn" from this site but it takes into account the different size box of corn muffin mix. We love it and have received sooo many requests for the recipe- we ALWAYS use 1/2 the butter and lite sour cream. When you double the recipe cook for about 50-60 minutes. DO NOT use a foil pan. it will take so long to cook.
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30 users found this review helpful

Oven Fries

Reviewed: Jan. 2, 2006
I slice them thin to get them a little bit crispy. I added some other seasonings as people suggested and we loved them! I made them again w/ just salt, sugar and oil. Got nice and crispy.
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3 users found this review helpful

Cream of Asparagus Soup I

Reviewed: Dec. 5, 2005
Easy and quick! I used an extra potato to make it thicker. I also just used 5 large bouillon cubes and 6C of water (no condensed broth or powder)- maybe still a little too salty. Used regular milk and left out the celery and white pepper because I didn't have any. Used one very large onion. Delicious! I bet it would be good with broccoli too.
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1 user found this review helpful

Baked Dijon Chicken

Reviewed: Dec. 5, 2005
5 stars because I had everything on hand and it was really quick and easy. Double the mustard sauce (you can use regular milk too) and the parm/bread crumbs. I always go overboard on the breading and putting exta sauce on my chicken but my hubby doesn't like it with too much breading.
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14 users found this review helpful

Libby's® Pumpkin Cheesecake

Reviewed: Nov. 28, 2005
Everyone loved it. However, The recipe doesn't give you a real clear idea of how a cheesecake should be made. If you click on "advice" on allrecipes main page and then go to "baking" and then under "articles" click on "sublime cheesecakes" there is so much great information. It tells you never to use cream cheese unless it's at room temp. And when you're done baking the cheesecake turn off the oven and let it sit for an hour in the oven. Some people had problems with cooking times but if you do this your cheesecake will be done just right. Lastly, it tells you how to bake it with a water bath. All of this advice really does lead to a great cheesecake with no cracking for whatever recipe you decide to use.
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387 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Nov. 25, 2005
I've made this twice..once with au jus and once without. I guess it was a little better with it. I think it might be too oniony from the soup mix but I don't know how to resolve this. For us 2 lbs. of top roast (very lean) with 6 portugese sub buns was the perfect ratio for one dinner and 2 lunches.
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Chicken Scampi II

Reviewed: Nov. 21, 2005
Yummy! I doubled the lemon juice which was terrific. I halved the butter and oil but I would have liked more sauce so next time maybe i'll add some chicken broth to the sauce. I used 4 large garlic cloves and it was garlicy but good. I also cut the chicken in chunks to get more surface area to soak up the sauce. I served it over whole wheat pasta with real parmesan cheese. I will use this recipe again for chicken or for shrimp. OKAY- I made this again adding 1/2 can of chicken broth after I sauteed the chicken. Definitely gave it more sauce but not as good. Maybe I'll try to use 1/4 can next time. Also, use fresh garlic and not the stuff in the jar like I did the second time. OK 3rd time- awesome! forgot the oil by mistake and used 3/4 stick of butter. used 3 1/2 very large garlic cloves. added about 1/4-1/2 cup cooking white wine, doubled lemon juice too. served over thin spaghetti. it was great.
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9 users found this review helpful

Artichoke and Sun-Dried Tomato Chicken

Reviewed: Nov. 17, 2005
I gave it 5 stars because it was so easy to make. Probably 4 stars on taste. I used tomatoes with just onions because the store didn't have the other ones. Next time I will use 2 cans of tomatoes and drain at least one whole can. I will also use more pesto (probably the entire 3 oz. jar). I could take or leave the artichokes.
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2 users found this review helpful

Chicken Florentine Casserole

Reviewed: Oct. 21, 2005
Well I'm sorry to say we did not like this at all. My sister thought it was okay. we tried it again and it was not good. used real bacon, real spinach, real mushrooms just kind of gross.
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