Hapygrl Recipe Reviews (Pg. 5) - Allrecipes.com (13861124)

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Roasted Asparagus with Shallots

Reviewed: Oct. 5, 2011
Simple and flavorful, all my guests raved. (if they only know how easy it was) Line your pan with foil and spray with non-stick cooking spray for easy clean up.
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2 users found this review helpful

Bourbon-Glazed Ham

Reviewed: Oct. 5, 2011
This is excellent and the best part...a shot or two for the cook along the way! HA!
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2 users found this review helpful

Clam Sauce with Linguine

Reviewed: Sep. 24, 2011
I made this the first time as written. There wasn't much clam flavor. The second time after reading the other reviews, I used 3 cans of clams with liquid, 1/4C olive oil, 1/4 C butter, more garlic and a squeeze of 1/2 a lemon. I also used about 1/2 C grated parmesan. No need to thicken as the linguine absorbs the liquid as it sets. Serve with a crusty bread and white wine. Excellent.
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4 users found this review helpful

Garlic Spinach

Reviewed: Sep. 21, 2011
What a great side dish! We loved this. Be sure you dont burn the garlic, keep tossing the spinach until its wilted. I took it off the burner and let the steam finish wilting it.
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5 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Aug. 13, 2011
I made this after reading the reviews and decided to use 1/2 tsp pepper to start and I doubled the sauce ingredients. It was perfect... garlicy but light with a hint of spice.Excellent taste. Next time I'm going to try using some crushed red pepper too. Cant wait to have company over
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2 users found this review helpful

Venison Pot Roast and Gravy

Reviewed: May 31, 2011
O.K. let me just say I dont like venison, but we get it given to us. I have tried it many ways but this works! I made it in the crock pot, left it whole, and smothered it with sliced onion along with the rest of the ingredients listed. I checked it every hour with a meat thermometer, because I didnt know how long to cook it and it took it out at 130. It was fabulous! Please give it a try!
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5 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Mar. 27, 2011
YES!!!!!!!Update: I followed the recipe exactly doubling all ingredients for 5 lbs wings, then I baked them for 40 minutes in (2) 13x9 foil lined pans sprayed with pam for 45 minutes at 375, then added the sauce which I doubled. They came out excellent and easier clean up!
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9 users found this review helpful

Flatlander Chili

Reviewed: Mar. 14, 2011
This is a great chili recipe. Its close to the one I've been using forever. If you add a 28oz can of crushed tomatoes and a 28oz can of diced tomatoes instead of the tomato juice, you cant go wrong with this. I do use pinto or black beans. You can also add a can of corn if you want. I also like to add 2 chopped jalapeno peppers.
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5 users found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: Feb. 19, 2011
Excellent flavor. Followed exactly except used canned beans (reduced water way down). Simmered in crock pot all day. We loved it!
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5 users found this review helpful

Creamy Pesto Shrimp

Reviewed: Feb. 11, 2011
Well yeah its absolutely decadent! Please try as written before you change anything! It is a very rich, tasty dish.Obviously you don't have it every night, but yeah on the nights you do!
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7 users found this review helpful

Green Onion Dip I

Reviewed: Jan. 27, 2011
ok..needs to set overnight...not what i was wanting in a dip
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4 users found this review helpful

Rainbow Pasta Salad II

Reviewed: Jan. 26, 2011
This is exactly where to start...add green pepper chunks, onion, pepperoni, bites of sharp cheese, black olives..or whatever you like. Excellent and easy
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10 users found this review helpful

Red Garlic Mashed Potatoes

Reviewed: Jan. 23, 2011
dont add sugar..totally unnecessary..everything else great..left potatoes whole..throw garlic in AFTER boiling potatoes just before mashing. steak seasoning is just about taste. I liked without. try with or without..leave potatoes chunky=rustic..everyone loved them,,1/2 & 1/2 is all about richness..good without... excellent with but hard to tell if added or not
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2 users found this review helpful

Restaurant-Style Prime Rib Roast

Reviewed: Dec. 25, 2010
WATCH the TIME! My first time with prime rib. I had a 16lb prime roast. Brought it to room temp for 3 hours. I covered it with the exact seasonings listed adding chopped garlic. Covered it and roasted 15 min at 425, then reduced heat to 325 (using oven thermom) at the 3hr mark, I checked the roast with a thermometer and it was 150 already. too done for me. I let it set out tented for almost and hour because it was done too early. Rave reviews from guests but not what i like which is med rare. next time I will check at 2.5 hrs. good flavor and very tender, just too done for me.Update: roast uncovered. This years roast 13.5 lb took 1.5 hr to get to 120 deg...with additional .5 hr on counter tented with foil...perfect
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5 users found this review helpful

Pasta with Pesto and Scallops

Reviewed: Dec. 12, 2010
OMG I felt like a pro after making this! Great flavor.
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4 users found this review helpful

Chicken and Rice Casserole I

Reviewed: Dec. 10, 2010
Well, I dont know about the snob who said this was only for beginners. I made this just like it is written (use half a pkg of onion soup mix) and it was excellent. I have been cooking for 40 years and it was a great easy casserole!
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46 users found this review helpful

Sausage Gravy III

Reviewed: Nov. 28, 2010
This is the best. Added a sprinkling of cayenne pepper and used 1/2 & 1/2
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4 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 28, 2010
I added crushed garlic before roasting. Excellent!
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1 user found this review helpful

Garlic Shrimp Linguine

Reviewed: Nov. 15, 2010
This is so easy and good, you will feel like a pro after making this! I used a stick of butter, 1/4C white wine, 2Tbsp lemon juice, 4Tbsp garlic chopped, parsley, pepper salt to taste, 1lb Linguine. Toss with the pasta and add 2/3 C cheese toss again. Excellent!
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0 users found this review helpful

Italian Chicken Sausage Risotto

Reviewed: Oct. 19, 2010
I was hoping for wow and only got o.k. I followed it to the letter except used regular rice, as it was all I had. The consistency was right but the taste was salty and just not wow. Maybe I would make it again and vary the ingredients.
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7 users found this review helpful

Displaying results 81-100 (of 115) reviews
 
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