HAZELNUT Recipe Reviews (Pg. 1) - Allrecipes.com (13399853)

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Maple Glazed Carrots

Reviewed: Jul. 29, 2014
I was going to take a photo to post but the carrots were so good, I ate them before I could snap the photo!!
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0 users found this review helpful

Gluten-Free White Bread for Bread Machines

Reviewed: Sep. 6, 2011
I am overall very pleased with this recipe. As other reviewers said, the bread is moist, tasty and not crumbly at all. What I love the most is a "large" slice of bread that I can make a real sandwich with... and it bakes in my bread machine. Before I continue, I'll mention that I also made some substitutions as necessary. I used brown rice flour instead of white. I also had to substitute quinoa flour for the soy. Contrary to other reviewers, I found that I had to add an additional cup of buttermilk because my dough was too thick. I live in Calgary which is over 3000 ft above sea level and it is very, very dry. I was trying to achieve the "banana bread dough" consistency that others described. My loaf eventually baked well but "fell" a little in the center.
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7 users found this review helpful

Smoked Salmon Ravioli

Reviewed: Oct. 21, 2010
I love this recipe. I used my own pasta recipe (2 eggs, 1tbsp olive oil, 1/2 cup whole wheat flour and 1 cup all purpose flour - which I doubled for this recipe). I used a food processor to mix and knead the dough and then let sit for at least one hour. For the salmon mousse, I tried to follow the recipe as closely as possible but I did substitute Fat Free Evaporated Milk for the cream. Nevertheless, it turned out delicious!! If you are using fresh pasta dough, it is sticky enough to seal the ravioli closed especially if you press the edges closed with a fork - brushing with beaten egg just makes a sticky mess, especially if you are storing the ravioli in the fridge for a while. Also, I only used about 3/4 of the mousse before I ran out of pasta. I also noticed that, if there was a break in the ravioli dough, that the smoked salmon mousse did not leak out at all - it cooks beautifully inside the pasta and stays in!! Next time I will NOT seal the ravioli with egg, I will make more dough and I will roll the dough even thinner. I would not hesitate to use the Fat Free Evaporated Milk again either. Finally, after draining the ravioli, I brushed with a little olive oil and sprinkled a little shredded Italian cheese over and served hot.
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24 users found this review helpful

Forever Fresh Cookies

Reviewed: Jan. 31, 2010
I really enjoyed these cookies. I didn't have coconut or nuts so I doubled the oatmeal to compensate. I had to half the recipe but I still added one whole egg after reading the other reviews. I also agree that these cookies are more oily than necessary and less oil probably wouldn't hurt. Halving the recipe still gave me 24 hefty cookies. My family will love them for the chocolate chips and the cornflakes make a nice twist.
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4 users found this review helpful

Elaine's Sweet and Tangy Loose Beef BBQ

Reviewed: Jan. 10, 2010
I put a 3 pound roast in the slow cooker at about 8am on HIGH with a finely chopped 1/2 onion and water. At 11am I went to shred the beef but it was still too firm. I cut the beef roughly with a knife so that the sauce would penetrate and added the sauce (recalculated for 12 servings for a 3 lb roast beef). The only adjustments that I made to the sauce was that I added 1 tbsp of Clubhouse leGrille Mesquite Rubbing Marinade for that mesquite flavour (a good idea from other reviewers), and I did not add any salt. After another 5 hours in the slow cooker on LOW, I thought that there was just too much juice even though I had removed the 1/2 cup as recommended. My sauce was just too wet. So I drained MOST of the juices out, cooked up another 1/2 sauce recipe (based on a 6 serving size) on the stove, and added it hot to the slow cooker shredded beef for another half hour of cooking. Wow, was this ever awesome cooked like this!! So next time, I'll make sauce based on 18 servings (for a 3 lb roast beef), use about half of the sauce as recommended in the recipe... then, a half hour before serving, drain off the excess liquids, and add the remaining sauce into the shredded beef. I thought it was absolutely exquisite!! My two girls, 2 and 5, loved the beef which rarely happens, and so did my husband!! I would definately serve this to guests prepared this way. This time I served it over rice, I'm serving the leftovers over fresh baked buns on Tuesday.
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3 users found this review helpful

Amish Sugar Cookies

Reviewed: Dec. 29, 2009
These cookies were excellent... not too sweet, not too bland (made exactly as per the recipe). I added the "Sugar Cookie Icing" afterwards and it was outstanding - adding just the right amount of extra sweetness and making the cookies look stunning. The reason I'm submitting a post today is that I made this recipe with my daughter. The dough was fun to work with... we pressed it though her new dough press (a little stiff for the dough press), we punched it down and cut it with cookie cutters (perfect), we rolled it with the rolling pin (a tad sticky for the rolling pin) and we tortured this dough in every possible way... and it was still really good to eat. I'd recommend it to others and their kids.
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5 users found this review helpful

Cream of Celery Soup

Reviewed: Jan. 7, 2009
Mmmmm, this soup is really good!! I didn't expect it to taste so rich and creamy (while knowing it is so good for me). I was surprised to discover I didn't have any chicken broth so I added some vegitable water (from steaming vegi's that I collect in the freezer) and that was fine. I can't wait to give to my husband who claims to dislike soup. After his bicycle ride home through the snow, I think he'll love it.
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2 users found this review helpful

Candie's Fluffy Cloud Punch

Reviewed: Jan. 5, 2009
I used frozen white concord grape cocktail concentrate for the fruit punch part of the recipe and on the whole I thought it was just too sweet. However, we gently added the grenadine to the white punch and as it settled to the bottom of the punch bowl and with the clouds of ice cream on top, the sunset effect was indescribably beautiful!! Next time I'd add some club soda or something to dilute the sweetness a bit. Also, we used MUCH more then 1/2 cup of icecream and that was really good!! Also, I like the frozen cherry idea that another reviewer had, as thawed marachino cherries sink right to the bottom of the bowl.
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12 users found this review helpful

Carrot Cake III

Reviewed: Jan. 5, 2009
There are already 1397 reviews for this recipe but I thought I'd add my own too. I thought this recipe is awesome!! The only changes that I made to the recipe was that I used 1 cup of whole wheat flour and 1 cup of all purpose flour instead of 2 cups of all purpose flour. I didn't have any nuts so I omitted those. The recipe pleased everyone in my family, and my 11 month old even got some vegi's out of it!! I have an oven thermometer and it read exactly 350 degrees and I used a 9x13 cake pan. I found that 40 minutes was more then enough time (I wouldn't recommend any longer).
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5 users found this review helpful

Spaghetti Pie III

Reviewed: Jan. 3, 2009
This recipe was awesome for a few reasons: The ingredients were all in my pantry, and the results were delicious. I had to substitute a mixture of sour cream/vegi cream cheese/cottage cheese for the sour cream/cheese cream mixture. The recipe turned out great anyway and even my 11 month old baby loved it (coursely pureed). Next time I might add some olive oil to the pasta before layering for the nutritional boost.
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2 users found this review helpful

Oatmeal Animal Crackers

Reviewed: Dec. 29, 2008
This recipe was wonderful as a cooking project with my 3 year old daughter. I substituted the all purpose flour with a combination of 1/3 all purpose flour, 1/3 whole wheat flour and 1/3 wheat germ. Even with the substitution, the dough was pliable and easy to shape. I wasn't sure the whole rolled oats would work but they weren't a problem at all. My 11 month old baby loves them as well as my 3 year old, although I don't think that I would make them to serve to adults only. My dough was also sticky so I used parchment paper on the counter and in the baking pan and that eliminated the problem of sticking.
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10 users found this review helpful

 
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