HESANTONE Recipe Reviews (Pg. 8) - Allrecipes.com (1266432)

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Baked Pork Chops I

Reviewed: Apr. 13, 2004
I used very thin pork chops so only cooked 40/20. I sauteed some mushroom slices in the pan from the pork chops when I browned them and added to the oven the last 10 minutes of cooking. The sauce was a little too much white wine for me so next time I'll omit it or lessen it and make up for the liquid with milk. I really enjoyed the sauce over homemade mashed potatoes. Next time I'm not sure I'll do the bread crumbs because as a lot of people said it turned mushy in the oven. By the way- you can prepare everything ahead of time to save time. I breaded the chops and put them in the fridge- you could even brown them and mix the soup up and leave them in the fridge until you're ready to bake it. OK- I just made this again and substituted chix broth for the wine and skipped the bread crumbs. It was so much better. I served it over mashed pot. and cooked it the entire time- I used very thick bone in chops this time. it was yummy.
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Chicken Piccata II

Reviewed: Mar. 24, 2004
Really great but a little bit salty. Next time I will use 1 cup of water because it will cut back on the salt and it will give more sauce. I added capers too which are delicious. I took someone elses suggestion and put the breaded chicken in the refrigerator for a bit and the breading seemed to stay on. I also browned the chicken in a combo of 2 TBS butter and 2 TBS olive oil. And you will have to double the flour mixture - you'll have some left over but it's easier when there is more rather than less.
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4 users found this review helpful

Lemon Mushroom Herb Chicken

Reviewed: Mar. 16, 2004
I thought this had way too much basil in it. It was very overpowering. The breading was a bit thick too. If I make it again I will decrease the basil to at least half. Well I made it again not realizing I had made it before and I thought it was great. Maybe I did something wrong the first time. I did cut some of the basil out though and I used chardonney.
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Orzo with Parmesan and Basil

Reviewed: Mar. 16, 2004
It was okay. I didn't add the basil because it seemed like it would be overwhelming. It tasted kind of bland with just the cheese and the mushrooms I sauteed then added. It's a good basic recipe though that I will use to experiment with other flavors.
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Giant Chocolate Chip Cookie

Reviewed: Feb. 3, 2004
This is the tollhouse cookie recipe. I enjoyed the circle shape but I also make them into bars by putting them into a rectangle pyrex and cooking for 25 minutes.
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3 users found this review helpful

Garlic Chicken

Reviewed: Feb. 3, 2004
I just didn't think this had a great flavor- it was very bland. I will not be making it again.
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1 user found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 15, 2004
This was my first pot roast and it was really good. I cut the recipe in half and it was just enough for 4 people. I seasoned the meat with salt, pepper and garlic powder and browned the meat first in a little bit of olive oil on both sides. I also added cut up potatoes and carrots and my family loved it. I will make it again with more veggies.
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Deep Dark Fudge

Reviewed: Dec. 20, 2003
I thought this recipe was simple to make and tasted good. I followed the directions exactly- I've had better fudge but it was bought and probably took a lot longer to make!
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Baked Dijon Salmon

Reviewed: Dec. 15, 2003
We don't even really like salmon and we loved this. I think you could cut the butter in half and it would still taste delicious. It will become a routine dinner in our house. Thanks Arnie!
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Chicken Cordon Bleu I

Reviewed: Dec. 13, 2003
We thought this was really good. I added a touch of butter as people suggested however we did not like that sauce with the sour cream, lemon juice and soup at all. Next time I will definitely brown the chicken rolls in a touch of olive oil before baking just to give it a bit more flavor.
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2 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Dec. 13, 2003
I thought it was just okay. I guess I am not a huge fan of stewed tomatoes. i made this a second time with crushed tomatoes. just tasted like tomato paste. even worse!
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Andrea's Pasta Fagioli

Reviewed: Dec. 8, 2003
We used 1/2 the pasta like people suggested which was a very smart move. My husband really enjoyed it but I thought it was kind of bland. I froze some because it made a lot- at least 12 big bowls full. I will add some extra beans if I make it again.
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3 users found this review helpful

Magic Cookie Bars from EAGLE BRAND®

Reviewed: Dec. 7, 2003
I have been dying to make these and I finally did with a bit of disappointment. My graham cracker crust didn't really form a solid layer and kind of crumbled apart. Maybe I should have mixed it with melted butter and then pressed it into the bottom of the pan. The taste was good because of the chocolate but nobody commented on them (except my husband who didn't really like them) or returned for seconds.
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Burrito Pie

Reviewed: Dec. 7, 2003
It was just okay. I won't make it again but if I had a few kids I could see why they might enjoy it.
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Hummus III

Reviewed: Dec. 7, 2003
My husband and I are arabic so we eat a lot of hummus and after making this recipe we agreed it is absolutely easier to make it then to get in our car and drive to the restaurant and carry it out. However, we needed to make a couple of minor changes to get to this point. We used 2- 15 1/2 oz cans of garbanzo beans. We thought it was a bit too much tahini so we used slighty under 1/3 cup. We added an extra clove of garlic (at least). We also added red pepper which is a staple ingredient in hummus so I was surprised it was ommited (not a lot- maybe a teaspoon or so). We also agreed with other reviewers that you need some of the chick pea juice to thin it out just a bit. We used 3/4 of a can of juice from one can of the chick peas. My mother in law tells me that if you peel the chick peas (which is supposed to be fast and easy) it will come out better too- I don't think I will do this though because it tasted great just like this. We also used a little more lemon than the recipe called for - it just depends on your taste.
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2506 users found this review helpful

Florentine Artichoke Dip

Reviewed: Oct. 28, 2003
This was my first attempt at a spinich and artichoke dip. Everyone really liked it. I like chunkier avacados so next time I will probably use more and not chop them so fine. It was also very thick so next time I will use less cream cheese and maybe take the suggestion of adding a touch of the artichoke juice to thin it out a bit.
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Banana Cream Pie III

Reviewed: Oct. 21, 2003
This was so easy to make and really, really delicious. I used lite whipped topping which was great. Next time I will use 1 package of banana pudding and one of vanilla. I will also increase the amount of bananas to at least 4 or 5. I ended up throwing out a little of the pudding mixture because it wouldn't fit into the pie crust. Next time I will try using a different kind of crust too. Great for a quick dessert to bring to someone's house.
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Grilled Salmon I

Reviewed: Oct. 20, 2003
This was a very easy and delicious recipe. I used all of the oil but next time I will cut it in half. I also used light soy sauce which tasted fine. It was cold out tonite so I broiled the fish in the oven for about 12 minutes and it came out delicious. I marinated it for 3 hours but next time I will do it overnight or for at least the entire day.
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9 users found this review helpful

Famous Butter Chicken

Reviewed: Oct. 14, 2003
I probably would have liked this better if I used full fat club crackers instead of low fat. I also only used 4 tablespoons of butter which I can only imagine how great it would have been if I used the entire stick. The recipe said to place the butter "around" the chicken but I think it'd be good if you placed the butter both on top and around the chicken. I also took a reviewer's recommendation and added spices (oregano, garlic, and ground mustard) to the bag of broken up crackers. I also put 4 cloves of garlic in the pan to cook with the chicken. I will try it again with a bit more butter and the same spices.
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Banana Pie

Reviewed: Oct. 8, 2003
We really enjoyed this easy recipe for Banana Pie. I cut the recipe in half and it was still plenty for my family. I had to use vanilla pudding because I couldn't find banana instant pudding but I still enjoyed it very much. The cream cheese, pudding and milk didn't mix together as well as I would have wanted but it didn't seem to make a difference.
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5 users found this review helpful

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