HeismyHope Recipe Reviews (Pg. 1) - Allrecipes.com (13630245)

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New England Clam Chowder I

Reviewed: Oct. 28, 2010
I am another New England girl. This tastes just like the good stuff with a few changes. I cooked the potatoes in a different pot with water. I then cooked the bacon and onions and added a few tbsp of flour to make a roux. My cans of minced clams were 6oz so I used three. I drained the clam juice into a cup and it measured to about 2 cups. When the flour was cooked I slowly added the 2 cups of clam juice. Threw the clams, half and half, and drained potatoes in and let it thicken up. No need for butter(the bacon fat and half and half are enough). It was wonderful to bring a little piece of home here to Illinois. Husband adored it! Every time we visit home he always has clam chowda in a bread bowl at Quincy Market. He said that this rates in his top bowls of clam chowda!
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Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Oct. 11, 2010
This was a great recipe! I did not use salsa or chicken broth. Instead, I used a whole bottle of beer, a 28oz can of fire roasted tomatoes, and a small can of green chilies. Next time I will buy a bigger can or two cans of chilies and cut back to 2 cans of beans. I like meat/bean ratio to be in favor of the meat! I also used a pork loin that was frozen and it worked great. I did remove the pork first and scraped the fat off before shredding. I also plan on using the leftovers as a burrito filling.
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2 users found this review helpful

Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Feb. 9, 2010
Finally! I have tried risotto a few times and every time has not been very good. But this was wonderful. I make it into a side dish and cooked the chicken a different way separately. I also added fresh mushrooms to the onion balsamic mixture and that really made the dish!
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Shrimp Lemon Pepper Linguini

Reviewed: Feb. 9, 2010
I love this recipe! I used whole wheat linguine, the whole lemon of zest, 2 tbsp butter and left out the parsley and basil. I also added red pepper flakes for a little heat and freshly grated parmesan cheese for some saltiness. As for the blue garlic. Do not worry. I had that happen with another fish recipe. I found out it is a chemical reaction between the garlic, the acidic lemon juice and the heat.
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Apple Walnut Salad with Cranberry Vinaigrette

Reviewed: Feb. 9, 2010
Great salad dressing! I did leave out the onion in the dressing but chopped it in the salad as some recommended. I also toasted the walnuts in a small pan and added some real maple syrup to candy them. My husband was lucky they made it to his salad because as I was cooking other things I kept eating the walnuts. : )
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3 users found this review helpful

Get a Husband Brunswick Stew

Reviewed: Feb. 9, 2010
My grocery store was selling pork butts for 75 cents a lb. So, I was able to get an 8 lb pork butt for cheep! I cut the butt in half and put it in my crockpot with some white wine and chicken stock and let it cook till I could pull it apart about 7-8 hours on low. I let it cool and shredded it by hand that way I could get all of the fat out. There was enough meat to replace the ground meat and chicken. I would recommend a spice or hickory flavored bbq sauce mine was too sweet and that was with one can of cream corn. I cater some at the church I work at and this is a great cheap meal to serve to a crowd. If you are catering I added a few more cans of tomatoes to stretch it out and it worked great.
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Taco Seasoning I

Reviewed: Feb. 9, 2010
I love using this recipe. It is such a great way to save money and time. I add it to everything. It is so great to have taco seasoning on hand and not have to pay 80 cents each time I make tacos. Plus you can add more spice or more cumin if you prefer.
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1 user found this review helpful

Cincinnati-Style Chili

Reviewed: Feb. 9, 2010
I used a lb of lean ground beef. I also left out the beans because Cincinnati style usually doesn't have them. I also blended half of the batch to get the right consistency. Tastes just like skyline.
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2 users found this review helpful

Bratwurst, Potato and Cabbage Soup

Reviewed: Feb. 8, 2010
I replaced a cup of the water with a can of Guinness. I also used frozen spinach instead of cabbage. I don't like it when cabbage gets soft. Lastly, I used cornstarch instead of flour. Warning: give the cornstarch a few minutes to work because if you keep adding more it will become really thick. For spices I added garlic salt, poultry seasoning, pepper, and grill seasoning(I add this to any potato cream soup). I made this for the Superbowl and everyone who tried it loved it.
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Broiled Tilapia Parmesan

Reviewed: Dec. 1, 2009
Delicious! Here is what I did. I always have frozen tilapia fillets in the freezer (fish is actually a better quality when it is frozen). I had 5 fillets and I put them on a foil lined pan. Sprinkled the frozen fillets with old bay and put them under the broiler until they were no longer frozen. To the spread I added a handful of breadcrumbs, olive oil mayo, old bay, garlic salt, and dried chopped onion. I did not use the lemon, basil, onion powder, or celery salt. The cheese I used was a blend of asiago, parmesan, and romano. I spread a heaping tsp of that on the fillets then sprinkled a little bit more cheese and breadcrumbs for a crust. Then put it under the broiler until it was nice and golden brown. I knew I would have extra spread so I bought white mushrooms (about 12) and stuffed those with the spread and put those under the broiler. The stuffed mushroom idea came from another reviewer. This was an amazing recipe. The stuffed mushrooms and fish tasted like they were from the restaurant.
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Hot Chocolate

Reviewed: Nov. 30, 2009
My husband asks for this every chance he gets. I add two mugs full of milk instead of 3 cups that way I have just enough. I use chocolate chips that I keep in the freezer. I still use the rest of the ingredients even the egg(you may not need it if you are using whole milk but we use skim so it makes it frothy). Make sure you whisk it in a separate bowl and then add it to the warm milk. Seeing as its the holidays we are now adding crushed candy cane to make a peppermint hot chocolate. Yummy!
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Meat Pie (Tourtiere)

Reviewed: Nov. 13, 2009
Tastes just like my Memere's pork pie. Thank you so much for this recipe. I do have my Memere's recipe however a lot of it is according to her taste buds. The women in the Marquis family get together before the holiday season to make about 12 of these pies. But sadly my family is in New England and I am in Illinois so it was nice to have a taste of home here.
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Photo by HeismyHope

Bagel Bread

Reviewed: Nov. 13, 2009
I just made this bread without a bread machine. Here is how I did it. 1/3 warm water (around 100 F) add sugar and yeast. Stir and let it sit for a few minutes until it starts to foam. Add the milk and an egg, whisk together. In a large bowl mix the salt and 1 cup of the flour. Mix in the liquid to the flour. Slowly add the rest of the flour until you can work with the dough with your hands. Kneed the bread with your hands for 8-10 minutes adding flour as needed. The dough should be smooth. Place the dough back in the bowl and cover it with a towel so the dough can rest. Many times my kitchen is cool so I run the microwave for 15 sec (with nothing in it) and then I put the bowl in there so the dough can rise in a warm place. Let the dough rise until it has doubled in size which is about 2 hours. Spray a bread pan with cooking spray. Form the dough into a smooth log and place in the pan. Cover again with a towel so it will rise a second time, about 45-60 minutes. Bake in a 350 degree oven for 30-35 minutes. A good way to tell if bread is ready to come out is to knock on the bread and if it sounds hollow it is ready! I was looking for a nice chewy bread and this is great. I was getting tired of crumbly bread that would get everywhere when I sliced it. I plan on serving this to my husband for breakfast. I can’t wait! So much so that there is already a piece missing, well I had to tell you all how it turned out, duh!
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French Bread

Reviewed: Oct. 25, 2009
This recipe worked out great! I did boost the salt up to 2 tsp. I made one loaf plain and the other I added garlic salt, italian seasoning, and parmesan cheese then rolled it. I put italian seasoning on the top of the seasoned loaf so I could tell the difference. Today, I sliced the seasoned loaf and put roast beef and provolone cheese and toasted it in the oven. It was amazing and such a simple dinner after all that effort making the bread. This will now be a staple recipe in my recipe book. I might try adding cinnamon and sugar for a sweeter loaf and maybe make french toast out of it.
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White Nacho Cheese Sauce

Reviewed: Aug. 15, 2009
I used the deli pepper jack cheese like many had recommended. I also noticed that people thought that this tasted too bland. Adding a can of tomatoes and chiles (Rotel) brought more flavor. This also makes it taste a little bit more like restaurant cheese sauce at the local Mexican restaurants. My husband and I were very impressed. This is probably as good as we are going to get with a Mexican cheese dip. For another idea adding a box of frozen spinach (squeeze the juice out) would make a great espinaca dip.
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