Heidi Recipe Reviews (Pg. 1) - Allrecipes.com (13450962)

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Cranberry Pistachio Biscotti

Reviewed: May 28, 2012
I used dried hibiscus flowers (or jamaica at your local Mexican grocery store) instead of cranberries. And I used almonds that I toasted and chopped just before adding to the batter. I also added zest from one orange (about 1 tbsp), and the juice from half that orange. Overall, I think this is a very versatile recipe. However, it is on the sweeter side for biscotti. It worked well with whole grain flour, just make sure you either use pastry flour or white so it's not gritty. The "white" whole grain is made from a softer wheat.
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Lemon Custard Pudding Cake

Reviewed: Jan. 13, 2012
I cut this recipe in half and bake it in a bread pan for 50 min. I have made it a few times now and it's delicious. I only give it three stars because as is, it's too sweet and too mild on the lemon flavor, but I really appreciate the overall idea of pudding on the bottom, cake in the middle, and spongy meringue on top. When I cut it in half, I don't cut the lemon and zest in half. To balance out the additional juice, I add another egg yolk. Lastly I reduce the sugar by 1/4 c. (for 1/2 recipe). I also tried this with limes, but found lemon to be better. It works great with whole wheat pastry flour.
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Mom's Buttermilk Pancakes

Reviewed: Mar. 6, 2011
I read others reviews and followed the recipe exactly. Fantastic consistency, but incredibly salty! I read other reviews stating this only after I mixed the ingredients together. As is, the pancakes are not good.
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5 users found this review helpful

Green Tea Layer Cake

Reviewed: Feb. 5, 2011
I gave this cake only four stars for one reason; It tastes like a plain white cake, a really moist delicious plain white cake. The only changes I made was halving the recipe, and using whole grain white flour instead of cake/all-purpose flour. I didn't try the icing (no cream cheese on hand). I used green tea powder but the green tea flavor was so slight that I don't think I would've known it was even in it! I think the vanilla may be overpowering the green tea. Next time I'll reduce the vanilla and up the green tea.
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Fresh Asparagus Soup

Reviewed: Jan. 31, 2011
I used whole grain flour instead of flour, olive oil instead of butter, and chicken broth instead of vegetable. Other than that, I followed the recipe exactly. It's savory and sour without being overpowering on either. This would be great sauce. Perhaps over cheese raviolis? And you could definitely use a different vegetable if you wanted to. Broccoli, butternut, green peas....
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One Bowl Brownies

Reviewed: Jan. 23, 2011
Up the chocolate and dash the sugar in HALF, and maybe, maybe these could be called brownies.
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Watermelon Milkshake

Reviewed: Jan. 7, 2011
Per other reviewers, I used more watermelon. After blending I had 2 cups of watermelon puree. I only used a cup of milk and added a tablespoon of white sugar. My final thoughts: good. Especially if you're watermelon has started to go mushy. And I think that may be the only time I mix up this drink.
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15 users found this review helpful

Easy Indian-Style Chicken

Reviewed: Nov. 3, 2010
Per others reviews, I doubled the cumin and turmeric. I used tsp. cumin seed and 1 tsp. ground cumin. I didn't have chili paste, so I used 1 tbsp. sriracha sauce instead. Since sriracha already has sugar in it I omitted the brown sugar. It was pretty spicy. I often use coconut cream instead of coconut milk in recipes. About 3 tbsp + 1 c. water = 1 c. coconut milk. It's cheaper this way. I think next time I'll add potatoes. It was very flavorful and would be great with tofu!
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Steak and Rice

Reviewed: Oct. 13, 2010
This wasn't bad, or good. In fact, it didn't taste like much at all. You can't taste the soy sauce, ginger or garlic at all. So in the end it just tastes like tomatoes and bell peppers. Not a bad thing, but nothing special. I also didn't care for the slippery consistency lent by the corn starch.
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2 users found this review helpful

Potato Curry

Reviewed: Oct. 5, 2010
I make this all the time. It's delicious. I double all spices, skip the peas and add chicken. I also throw in a diced onion. You don't need ghee. Ghee is clarified butter and has a munch longer shelf life than regular butter, which is why Indians use it. Any other fat works well here. So why not skip all that saturated fat and use a healthy vegetable oil. Sometimes I use soybean, olive or canola oil. Makes no difference.
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4 users found this review helpful

Coconut-Avocado Ice Cream

Reviewed: Oct. 1, 2010
I've made this three times now. The first two times were fantastic. The third time was a bust. It had a strong avocado plant taste. That said, taste your avocado before hand. If it has a strong flavor, it probably won't be good for this recipe. However, I did find that 1/2 tsp. almond extract had a strong enough flavor to overcome the taste.
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7 users found this review helpful

Lemon-Blueberry Oat Muffins

Reviewed: Aug. 8, 2010
I made a few changes. I used whole wheat white flour instead of all-purpose flour. I also used brown sugar instead of white. I didn't have any lemon on hand, but I did have lemon extract (lemon oil in alcohol) which is basically the same thing as the zest. I also used plain soymilk instead of milk and lastly, I used oil instead of butter. These substitutions shouldn't make much of a difference. I also upped the salt per others suggestions to 1/2 tsp. Wow I usually like things not so sweet, but this is really unsweet! Tastes like a pancake! Will definitely need more sugar next time.
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Avocado Dessert

Reviewed: Dec. 5, 2009
From others reviews and my own instinct, I cut back on the sweetness. To make it sweet, I used 1/4 c. frozen bananas (I always keep frozen bananas in my fridge for smoothies) and 2 tbsp honey. With these changes, it was pretty good. The texture reminds me of melted ice cream. Very smooth.
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4 users found this review helpful

Sweet Potato Bread I

Reviewed: Nov. 22, 2009
I've been skimming through sweet potato dessert recipes and I've noticed something in the reviews. Some say a recipe is entirely too sweet, others say just fine, and yet others say its not sweet enough. At first I thought well that's opinions for you. But after making the batter for this bread and cutting the sugar in half, its still very sweet. I can't imagine how sweet it would've been if I used all the sugar! That being said, I think it takes experience when working with vegetables that can have a varying degree of sweetness (or any variance for that matter). I used the same potatoes for potato wedges and found them entirely too sweet. So beware! Take into consideration your specific potato. Other than that, its a good recipe. Also, if you want whole grain goodness but not the harsh taste and texture, use whole grain pastry flour or whole grain white flour. They are more delicate versions of the normal wheat grain but all the nutrition.
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Indian Rice (Pulao)

Reviewed: Nov. 18, 2009
I made this using brown rice and quartered the recipe. I also goofed and forgot to add the yogurt. I used 1 c. brown rice, and 2 c. water, and baked the rice for an hour without the whole cloth thing. Baked brown rice always comes out much better than stove top. All the spices I used were ground. And I used oil instead of shortening. At first it seemed bland, but after a few spoonfuls, I really grew a liking to it. The flavors are subtle and it works great as a side dish.
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Honey-Dijon Chicken

Reviewed: Sep. 7, 2009
I used this as a marinade and added a tablespoon of oil and a 1/2 tsp thyme. I also seared it on high on the stovetop before baking it. The seared parts tasted very good, but the rest of the chicken was lacking flavors, even though it marinated for about 3 hours. I think next time I will try to thicken it with some tomato paste. I think a tomato flavor would compliment the rest of the flavors.
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