Heather Hogan Recipe Reviews (Pg. 1) - Allrecipes.com (13787276)

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Heather Hogan

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Pork Chops With Black Cherry Sauce

Reviewed: Jul. 30, 2010
These were amazing! Only change I made was to bake them about 5 minutes less because I was using thinly cut pork chops (about 6 oz each instead of 8 oz) and used plum wine instead of red because that's all I had. I served it with roasted brussel sprouts and baked beans, and it was one of the best dinners I've had in awhile!
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Photo by Heather Hogan

Spumoni Chocolate Chip Cookies

Reviewed: Feb. 9, 2011
Yummy, bright and fun cookies! I cut back the amount of chocolate chips and pistachios but otherwise followed the recipe. They are somewhat floury so next time I would omit the last 1/4 cup flour or add a couple teaspoons of cooking oil. The maraschino cherries and pistachios were the stars, I think!
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8 users found this review helpful
Photo by Heather Hogan

Garlic Aioli

Reviewed: Nov. 18, 2010
I used 1 1/2 TBSP lime juice instead of lemon, and reduced the amount of garlic because my garlic was very strong-smelling. I used it as a dip for crab cakes and fresh vegetables. I think the lime was a very good move... and this was surprisingly delicious, which I didn't expect from a mayonnaise-based sauce!
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7 users found this review helpful

Pork Chops with Pears

Reviewed: Oct. 27, 2010
Absolutely delicious. I used boneless chops, diced fresh (though extremely ripe) pears, and sweet plum wine instead of the pear juice, and it was amazing!
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7 users found this review helpful

Cucumbers And Egg Salad

Reviewed: May 25, 2010
To thicken it up, remove the yolks from the eggs before chopping them, and mix the yolk with the mayonnaise. Be sure to remove the seeded part from the cucumbers if using seeded cucumbers and use fewer pickles, or thick chunky pickle relish. I also added some green onions and dill weed for a little extra zip.
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Beefy Potato Volcano

Reviewed: Dec. 17, 2009
Really tasty and fun! I put a little bit of olive oil on the potato skins before putting them in the oven and they came out nice and crispy. I also used fresh baby carrots and broccoli instead of canned vegetables and shredded cheddar cheese over the top. If you do this with kids (or kids-at-heart like my husband) you can pretend the broccoli are trees!
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Mack's Tunaburgers

Reviewed: Sep. 10, 2008
This was pretty good. I was looking for something more interesting to do with some tuna I had gotten on sale and saw this recipe. I didn't have any teriyaki sauce so I substituted equal parts of barbecue sauce, soy sauce and worcestershire sauce to equal 1/4 of a cup. I also accidentally added the yolk of the egg, but I'm not worried about cholesterol or calories so I figured it couldn't hurt. It turned out pretty well, although I had trouble keeping it all in one piece in the pan, and had to keep squishing it back together. It was soft and moist, not dry, but had a similar texture to my mom's salmon patties, only better. It tasted nothing like beef but I don't mind at all.
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6 users found this review helpful
Photo by Heather Hogan

My Crab Cakes

Reviewed: Nov. 18, 2010
I used flake-style crab-flavored fish product (not canned), and added an extra egg. I think Panko is key, they were very crispy and delicious! I wasn't expecting much from my faux-crab, but this recipe made it quite tasty! I will definitely be making this again, because it was a hit with my picky husband.
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Poached Orange Pears

Reviewed: Oct. 27, 2010
Delicious and extremely sweet! I used maraschino cherries as a garnish instead of raspberries, but I bet the tartness of fresh raspberries would set off the sweetness even better.
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Creamed Peas and New Potatoes

Reviewed: Oct. 27, 2010
Very bland, even after adding lots of salt and pepper (more than I would normally add to anything.) I suppose I might blame the fact that I didn't have fresh peas, and used frozen instead... so make sure you like your peas before you put them in! Even so, I think it could use lots of cheese, or garlic, or really any flavor other than what's here... but these are at least decent guidelines for a base white sauce.
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4 users found this review helpful
Photo by Heather Hogan

Mansaka

Reviewed: Jul. 7, 2010
The flavors were outstanding, and I replaced canned mushroom with fresh, omitted the tomato sauce and added a layer of fresh spinach and green onions, and topped that with cream of mushroom soup. Added some cheddar in with the swiss cheese, and sprinkled the top with fresh chives when there were about ten minutes left on the clock. Only downside was that about half the potates were still undercooked after over 35 minutes in the oven.
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Grandma's Apple Dumplings

Reviewed: Apr. 21, 2009
Delicious! Very rich (maybe a bit much for me, I think I'll cut back on the sugar a little next time.) I did use apple juice in place of orange juice because that's what I happened to have in the fridge. Very simple to make, and I agree with the reviewer who said to cover it halfway through baking. But they were tender, soft, and tasty for sure.
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Sushi-Inspired Tuna Salad

Reviewed: Jul. 22, 2008
Great idea! All I had on hand was wheat bread, and it tasted fine to me. Also I used wasabi paste and pickled ginger paste in tubes I had picked up at an international grocer. The green onion adds a nice crispness... better than tuna salads with celery, in my opinion.
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Smoky Bacon Wraps

Reviewed: Dec. 14, 2011
My sister makes something like this for the holidays. I never realized her recipe could be so simple because everybody agrees they are amazingly delicious! I tried it tonight using a full-sized sausage cut up into pieces, but you can't beat the pleasant bite-size if the mini sausages. Definitely a treat.
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3 users found this review helpful

Mock Filets

Reviewed: Jul. 30, 2010
Very good, my husband liked them much better than the filet minon they were trying to imitate! I thought it tasted like a pretty good meatloaf, wrapped in bacon. I used panko bread crumbs, and it actually needed the full amount recommended instead of halving it like many reviewers said. I guess typical breadcrumbs soak up more moisture than panko. That or my extra-large eggs had something to do with it. Either way, tasty! I served it with baked potatoes and steamed broccoli.
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3 users found this review helpful
Photo by Heather Hogan

Piadina Romagnola (Italian Flat Bread)

Reviewed: Jul. 7, 2010
To me, it came out a little too salty, and mine were very flat and a little crisp, not quite like a pita as other reviewers have said, but still very good for spreading with cheese. The lack of fluffiness may be because I substituted butter, kefir, and heavy cream for the milk, margarine and greek yogurt. I imagine sticking closer to the listed ingredients and removing some salt would improve it for me next time!
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Simple Apple Dumplings

Reviewed: May 10, 2010
Perfect! I turned them over after 10 minutes to soak up more of the liquid, which I also halved like many other reviewers. I also happened to use "Simply Apple" apple juice instead of orange juice, because that's what I had on hand, and I think that made it that much more delicious. (Simply Apple is almost cider, but not quite).
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Beer Cake II

Reviewed: Aug. 26, 2009
I used milk chocolate, regular milk, and black cherries, and omitted the walnuts (Because that's what I had on hand). I also made them into cupcakes. The tops were a little over-done even at 45 minutes, so I would suggest checking them at 30-40 minutes. The flavors of the beer and cherry juice mixed very well, and the rest of the cake was moist and delicious!
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3 users found this review helpful
Photo by Heather Hogan

Zippy Shepherd's Pie

Reviewed: Jul. 7, 2011
Delicious! I'd say this rivals the shepherd's pies I've had in Irish restaurants, and the flavors from the curry reminded me of moussaka that I've had at Greek restaurants. I made my curry powder from scratch, with almost every spice you can find in "curry powder ingredients" if you google it... heavy with turmeric, ginger, cardamom, cinnamon, garlic and cumin. Not "spicy" but oh so flavorful.
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Photo by Heather Hogan

Mexicali Pork Chops

Reviewed: Feb. 9, 2011
Very tasty! I used fresh tomatoes but added some chili powder and garlic powder... next time I will add some cumin for a great Mexican flavor.
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2 users found this review helpful

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