hanna Recipe Reviews (Pg. 1) - Allrecipes.com (13437510)

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Blueberry Bars

Reviewed: Nov. 19, 2009
This is the first recipe on this site I thought deserved 5 stars. I made this for a meal of 20 people this coming weekend, but my husband and I sneaked a taste tonight... and he, who doesn't like dessert, tried to steal my piece! I didn't use all the dough, but I did use the whole can of blueberry filling, and had I used more dough I don't think it would have been blueberry-y enough. I also forgot the nutmeg. Great recipe!!
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2 users found this review helpful

Broccoli Beef I

Reviewed: Dec. 1, 2009
I used 1.5 cups of chicken broth (didn't have beef), 1 tablespoon brown sugar, 2 T soy sauce (as written), a bunch of ginger powder (didn't measure), and lots of garlic powder (didn't measure). After simmering a few minutes, I tasted the sauce and it didn't have quite enough flavor. I added more soy sauce, more ginger, more garlic powder, a little honey, and a tiny bit of red pepper flakes. Turned out great! I think the beef broth would have added a lot more flavor than chicken broth, which is why I gave it 4 stars even with all my additions. Not restaurant quality, but very, very good, and easy. 2 people, no leftovers! My husband was enthusiastic, and he likes his food VERY flavorful :)
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Grilled Fish Steaks

Reviewed: Jun. 10, 2010
Very easy prep, just make sure you have as much time as you need for marinating- I made this on the spur of the moment and so we didn't eat dinner til 9pm. I followed the recipe exactly except I used dried parsley instead of fresh and baked the fish (we don't have a grill) as another reviewer did at 450F for 15 min. I often overcook fish but this was the perfect amount of time in my oven. Good flavor, but next time I will add more lemon. Will definitely make again.
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Daddy's Fried Corn and Onions

Reviewed: Jul. 1, 2010
so easy and so good! i did make some changes: 1. i doubled the recipe (for a meal for 7 ppl) 2. used regular yellow onions instead of sweet, since that's what i had on hand 3. canned corn instead of fresh- about 5.5 cups for the doubled recipe 4. some olive oil instead of the butter, to make the dish dairy-free the prep time and cook time were both cut in half by using canned corn and oil. the corn tastes so sweet. i can't wait to serve it!
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Caramel Frosting VI

Reviewed: Sep. 3, 2010
I made this recipe non-dairy using margarine and soy milk. Tastes great! As per other reviews saying it set really quickly I only let it sit for 1-2 min instead of 5 before drizzling it on. It was liquidy but I put it on a Bundt cake so just makes it prettier- I'm not sure how it would work with a flat cake.
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Stir-Fried Mushrooms with Baby Corn

Reviewed: Nov. 11, 2010
I liked this recipe, my husband said it was just ok. To be fair, I did have to make a lot of changes: 1. To make the recipe kosher, I omitted both the fish sauce and oyster sauce. I subbed the 2 of them with 1 tablespoon soy sauce. 2. When I went to cut up my mushrooms it turned out they were spoiled, so I had to use canned instead. I also used canned baby corn. 3. I threw in some cubed chicken cutlets to make a full meal. 4. I added some crushed red pepper flakes instead of the red chile pepper. I also left out the cilantro. Overall it was good but not 5 stars. I will try it again using fresh mushrooms. EDIT: Tonight I made it again using fresh mushrooms- made a world of difference. I also used 2 Tb soy sauce and 1 Tb Worcestershire for the fish+oyster+soy sauce, which also made a huge difference. I added 4 chicken cutlets like last time but left the sauce the same and it was still enough. Used dried instead of fresh cilantro. Overall a healthy, filling, and tasty meal!
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9 users found this review helpful

Easy Garlic and Rosemary Chicken

Reviewed: Jan. 12, 2011
Great dinner for 2. I make it on the Foreman, sometimes with fresh garlic and sometimes with garlic powder. So easy and so good!
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4 users found this review helpful

No Roll Pie Crust I

Reviewed: Feb. 1, 2011
Excellent. So simple and easy, it was exactly what I was looking for. This is my new go-to pie crust recipe. As per others' suggestions, I use the full amount of salt for a savory pie, or 1/4 tsp each of sugar and salt for sweet pies.
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Crackle Top Molasses Cookies

Reviewed: May 19, 2011
Make sure the dough is really thick or it will be too sticky to roll - I used about 2 1/4 cups of flour. I also used half brown half white sugar, but next time might use 3/4 if not even all brown (but white for rolling). I baked them 7-8 min, but I also made smaller cookies- the dough balls expand a LOT! About double the amount choc chip cookies expand, so if you want normal size cookies use less than a teaspoon (cutlery-size spoon, not the measurement). The wax paper trick works, thanks for sharing! Cookies are still soft after letting them cool on wax paper instead of cooling racks. Bottom line: definitely a keeper! Edit: a year later, still loving these cookies!
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7 users found this review helpful

Quick and Easy Chicken

Reviewed: Jun. 13, 2011
Decent. I left out the sugar because we don't like sweet sauces. Tasted mostly just like ketchup. Haven't decided if I'll try it again.
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1 user found this review helpful

Chicken and Cashews

Reviewed: Jul. 20, 2011
Great recipe but needs fine-tuning. I did 3x the sauce recipe for 4x the chicken, and it was still thin. My biggest complaint is that it was VERY salty- both my husband and I agree, and we both prefer salty foods. Next time I will use unsalted cashews.
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Blender Chocolate Mousse II

Reviewed: Sep. 10, 2011
Like others, the mousse never set up. I think the directions may be unclear, because the top layer was mousse-like but the rest was pure liquid. The taste was good though (with half the sugar and just a splash of brandy and vanilla) so I may try again and keep it mixing for much longer, until the consistency looks more foamy and less liquidy.
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Cranberry Cinnamon Cookies

Reviewed: Sep. 16, 2011
To make the cookies lower fat, dairy-free, and soft, I used 2/3 cup margarine and 7 tablespoons applesauce (in place of 1 cup butter). The batter was a little liquidy had a pretty strong apple taste- but these apple cinnamon cranberry cookies were great! To make the log more solid I added flour to the remaining dough, and the apple wasn't noticeable at all. However, the cinnamon was drowned out. So, still good, but next time I will add extra cinnamon, as a previous reviewer suggested. In short, if you like a soft cookie and/or want to cut the fat, try this recipe with 2/3 C butter + 7 Tablespoons unsweetened applesauce, 2.25 cups flour, and 1.25-1.5 teaspoons cinnamon.
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simplylo's Oven-Baked Sesame Chicken

Reviewed: Nov. 5, 2011
I thought it was very good, 4 stars, but my guests gave this rave reviews so I'll rate it 5. I used white wine instead of sherry (didn't have) and would use low sodium soy sauce next time. Also didn't have wheat germ so used 1.5 cups bread crumbs. I let the chicken marinade overnight before breading and baking. Will definitely make again.
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4 users found this review helpful

Scottley's Basic Yellow Cake

Reviewed: Mar. 3, 2012
Excellent. I made with 1/3 cup oil instead of butter (probably would have been 5 stars with butter), all purpose flour, and soy milk. Light, fluffy, and delicious.
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Chicken and Snow Peas

Reviewed: Mar. 21, 2012
I doubled the sauce ingredients except for the chicken broth. Next time will use low sodium soy sauce, it was a little too salty for us. Also used sesame oil instead of canola, added carrots, and left out sesame seeds. Easy, healthy, delicious recipe!
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3 users found this review helpful

Three Ingredient Peanut Butter Cookies

Reviewed: Jul. 6, 2012
5 stars for taste, but only 3 for consistency. I let the cookies sit for 5 min before taking them off the baking sheet, and they barely held together- most broke in half in the transfer from cooling rack to Tupperware. I tried adding 1/4 cup cocoa to half the batch, and the consistency was MUCH better- but too much cocoa flavor and barely any PB. Will try again another time with 1 C PB, 1 C sugar, 1 egg, 1/4 C cocoa/flour, for Four Ingredient chocolate/regular PB cookies
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Mom's Sushi Rice

Reviewed: Jul. 6, 2012
Halved the sugar and it was perfect. I added all the ingredients into the pot instead of adding the vinegar dressing at the end, and it was perfect consistency!
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Authentic Middle Eastern Hummus (Chummus)

Reviewed: Jul. 6, 2012
I used half the amt of chickpeas, but used the same amt of oil, lemon, and cumin, and 3 cloves garlic instead of 1 (but my garlic was old and not so potent). I left out the tehina because mine was expired, so I added a tablespoon sesame seeds. Will have to try again with tehina! Note: half the chickpeas still made a quart of hummus!!
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Lemon Garlic Hummus

Reviewed: Jul. 6, 2012
Great recipe! I used less oil and olive instead of canola, and added extra salt and 1/2 tsp cumin. This recipe also doesn't call for tehina (sesame paste) so I threw in half a tablespoon sesame seeds for a more complex taste. Will make again!
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Displaying results 1-20 (of 23) reviews
 
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