harrywdog Recipe Reviews (Pg. 1) - Allrecipes.com (12841932)

cook's profile

harrywdog

Reviews

Menus

 
View All Reviews Learn more

Lemon Meringue Pie III

Reviewed: Jan. 2, 2011
This is the best Lemon Meringue Pie I've ever eaten. After acknowledging the controversy regarding the directions, I decided to make the pie exactly according to the recipe. I may have put a little too much of the meringue into the lemon mixture (I didn't actually measure the 3/4 cup it called for), but it still came out perfect.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by harrywdog

Apple Squares

Reviewed: Mar. 5, 2011
Very pleasant dessert. I doubled everything except the sugars and apples, and used a 9x13 pan. I cut the sugar by almost half, using more brown sugar than white. I used 2 and a half times the apples but left out the walnuts to accommodate the kids. I added chopped walnuts to the topping on half of the Apple Squares.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by harrywdog

Cinnamon-Roasted Almonds

Reviewed: Mar. 19, 2011
I took the advice of other reviewers and replaced the water with vanilla, added 1/2 cup of brown sugar (but just 1/3 cup of white sugar), and 1 1/2 teaspoons of cinnamon. I had walnuts, almonds, and cashews on hand, so I made a mixture of nuts. The walnuts were especially good. These are very addicting nuts!
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by harrywdog

Mom's Best Pork Chops

Reviewed: Mar. 22, 2011
I took another reviewer's suggestion and used Ritz crackers instead of Saltines and also increased the seasonings. This worked well for me because we have one family member who is fatally allergic to dairy and one who won't eat pork. It is difficult to find breadcrumbs that are dairy-free, but easy to crush crackers. I substituted boneless, skinless chicken breasts for the non-pork person and it was a great success. The chicken worked out even better than the pork. One other point, both meats looked better before I turned them. I think they really didn't need to be turned.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by harrywdog

Big Soft Ginger Cookies

Reviewed: Mar. 25, 2011
I increased the seasonings about 50% and used vanilla instead of water. They are very popular at my house. Only thing I'm not sure about is why they are called "Big" when using walnut-sized amounts of dough makes them only about 2.5 inches in diameter.
Was this review helpful? [ YES ]
4 users found this review helpful

Tipsy Peaches

Reviewed: Jul. 18, 2011
We had a plethora of peaches on our tree, so I needed to find a good way to use them up. I doubled the butter, brown sugar, and vanilla extract. and used spice rum instead of whiskey. I removed the peaches before adding the brown sugar, vanilla and whiskey to let the mixture cook down a little, then I realized that the peaches really needed to become part of the syrup. I put the peaches back in and let everything cook for another ten minutes. The result was great. I served this with ice cream. My husband and I finished the whole batch in one sitting.
Was this review helpful? [ YES ]
5 users found this review helpful

Honey-Ginger Grilled Salmon

Reviewed: Sep. 13, 2011
I would give this recipe 10 stars if I could. I poked the fish with a fork to enhance the marinade and baked the fish at 475 degrees. The salmon tastes better than it looks, so I decided to turn some marinade into a glaze to pour on the fish when I took it out of the oven. I made about 1/3 more of the marinade and reserved it for the glaze. I added about 1/4 tsp of cornstarch to a couple of tablespoons of the marinade to blend it, then added the cornstarch mixture to the rest of the marinade which I was boiling in a saucepan. It was the best fish I have ever tasted -- not a drop was left over.
Was this review helpful? [ YES ]
2 users found this review helpful

Asian Orange Chicken

Reviewed: Feb. 8, 2012
I have made this recipe several times, both with and without coating the chicken. I highly recommend leaving off the coating. It adds nothing since the sauce makes the coating gooey. The extra step of coating and frying just adds calories and takes time. I also like to add vegetables like carrots, mushrooms, maybe broccoli, so that the dish (with a side of rice) is a complete meal. Also, this recipe calls for a little too much cornstarch. Add it slowly so that you can stop if it gets too thick for your taste.
Was this review helpful? [ YES ]
2 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jul. 10, 2012
My guests liked it and went for seconds, but I thought the cake part was too heavy and too large. It didn't seem that the topping would expand as much as it did, but it overwhelmed the peaches. I used a lot of peaches, assuming that the dessert would be predominantly fruit with a moderate topping. Unfortunately, it turned out the other way around. I wouldn't make it again.
Was this review helpful? [ YES ]
1 user found this review helpful

Orzo and Rice

Reviewed: Apr. 7, 2013
This version of the recipe is just a starting point. I added mushrooms, onions, garlic, and some lemon rind, but I think almost anything can be added. I plan to throw raisins and nuts into this side dish in the future. I also try to use my own stock instead of boullion.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by harrywdog

Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Oct. 18, 2013
This is a keeper. I thought it would be too sweet, but it was just right. Addictive, actually. I plan to try this with other nuts and maybe popcorn.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by harrywdog

Mardi Gras King Cake

Reviewed: Mar. 5, 2014
Non-dairy, but fantastic! I have never made anything that needed to rise before, so I was doubly impressed. I made a couple of changes because of food allergies but I believe that the recipe would be at least as good if not better without any modifications. I had to make this non-dairy so I substituted frozen leftover dairy-free eggnog for the milk. I figured that would be closer to real milk than rice milk would have been. I reduced the sugar just a little bit to compensate for the sweetness of the eggnog. I also used dairy-free butter. Oh, yeah, I didn't have pecans so I chopped up some almonds instead. Worked great. One more thing: I didn't have the right colors of sprinkles for Mardi Gras, so I made colored sugar using the recipe found under "Colored Sugar" on Allrecipes.
Was this review helpful? [ YES ]
1 user found this review helpful

Delicious and Easy Corn on the Cob

Reviewed: Jun. 3, 2014
I have used this recipe for years, with and without sugar. The corn comes out perfect every time. The bonus is that you can leave it in the water for a long time without overcooking it. It will stay warm if the water is warm, but stop cooking after about 25 minutes. It's nice to not have to pay much attention to one of the ingredients in a meal.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by harrywdog

Chicken with 20 Cloves of Garlic

Reviewed: Jun. 25, 2014
I was looking for something that would be good for a True Blood-watching party. Lots of garlic seemed like a good match. The only change I made was that I used about 1/8 of a cup of apple cider vinegar in place of the red wine vinegar because it was available. I used less that the amount called for because I don't like vinegar and usually leave it completely out. I did not let it marinate long enough to bring out all of the garlic goodness, but it was still really good. Next time I will marinate the chicken longer. It was a big hit.
Was this review helpful? [ YES ]
1 user found this review helpful

Simple Whole Roasted Chicken

Reviewed: Jul. 17, 2014
The unusual set of spices attracted me to this recipe. I followed the recipe exactly, but wish I had increased the amount of seasoning. I was disappointed with the flavor which was basically bland. If I were to make this again, I would probably triple the amount of spices.
Was this review helpful? [ YES ]
0 users found this review helpful

Grilled Salmon I

Reviewed: Jul. 23, 2014
I usually make blackened salmon, but I had some salmon that had been in my freezer for a while and thought that using a marinade would hide some deficiencies that freezing causes. It worked. This marinade was super easy to prepare, especially since I stuck to the recipe without any alteration in ingredients. I did, however, bake it in the oven rather than grill it. I took the advice of others and cooked it for about 12 minutes at 450 degrees, followed by a couple of minutes at broil. It came out nice and moist and flavorful. It was a nice change from the normal way I cook salmon.
Was this review helpful? [ YES ]
0 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States