hertzen Recipe Reviews (Pg. 1) - Allrecipes.com (13861164)

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Gourmet Microwave Popcorn

Reviewed: Aug. 8, 2010
Yes, this is less expensive and healthier than the premade microwave popcorn bags and uses less oil than if popping on the stove. With this paper bag method you must be take care with the details & pay attention, in order to get a good final product and for safety. This paper bag method is best for small batches only, 1-2 servings. Use the brown paper lunch bags that come in a pack of 50-100 or so. Fold the 2 open ends together and over 2-3 times, make two little vertical tears in the folded portion, to create a small tab. Fold the tab over and this helps keep the bag closed. Watch the popping carefully the first few times, till you get the hang of the amount of time needed, the power of your microwave, etc. Once the popping slows to near stop, stop cooking immediately or it will burn or could start a fire. Some kernels will remain unpopped. Longer cooking may pop the rest, but will burn some of the already-popped kernels, so it is not recommended. Use caution when opening the finished bag as the hot steam can cause burns. Children should always be supervised by adults for this paper bag cooking method. I pour the popped corn into a bowl, drizzle with oil, sprinkle with salt, and then mix around. Garlic olive oil and finely grated parmesan cheese is a tasty topping.
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50 users found this review helpful

Aunt Mary's Eggplant Balls

Reviewed: Sep. 15, 2010
Didn't need extra breadcrumbs as I only used one egg and they held together fine. Refrigeration before forming balls or patties is an important step and helps them hold together better. A very versatile recipe for adding your preferred spices before cooking and different sauces when serving. Other additions that work are, mashed cooked lentils, diced spinach, well drained extra firm tofu (crumbled), finely chopped pretoasted walnuts. Sprinkled flattened patties with additional seasoned breadcrumbs and drizzled with a little garlic olive oil, for a nice baked crunchines. I got 5 large patties and 10 small balls. Froze the unbaked balls for later to bake with a sauce. Thank you so much for this recipe.
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13 users found this review helpful

Homemade Vanilla Extract

Reviewed: Dec. 30, 2012
We always have 2 large vodka bottles brewing with vanilla beans at all times. Love it in coffee, hot chocolate, plain yogurt, bubbly water, baking, anything really. Good Tip is to label your bottles with the date that you started, or you will forget. Also when the alcohol smell is gone, then it is ready to use. Give the bottle a shake periodically.
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10 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Nov. 4, 2009
My husband goes out of town for 2 weeks on business a few times a year. So, instead of being lonely, I plan healthy home spa-like activities for myself. First, I always make a delicious 1/2 recipe of this healthy soup. It helps clean and balance my system. Then after work, I try to get in some extra exercise, a luxurious tub soak with aromatherapy, mix up a homemade facial, invite a few friends for a movie night, do the nails, play relaxing music after work, tackle some of the clutter, enjoy a good book, and get good sleep. When he's back, I am rested and feeling healthier. I'm ready then to hear about his adventures and take good care of him. Including this soup in a healthy diet is a good way to take care of yoursef for the people you love.
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10 users found this review helpful

Sweet Potato French Toast

Reviewed: Jun. 26, 2009
Haven't tried this yet, but it might also work with canned pumpkin? Pumkin french toast sounds good too. Thanks for this thinking outside the box recipe.
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8 users found this review helpful

Vegetarian Split Pea Soup

Reviewed: Sep. 15, 2011
Majority of reviewers did not use a pressure cooker. Please don't review a pressure cooker recipe, if you are not using a pressure cooker and following the recipe as it is written. It kind of defeats the purpose of reviews. If you changed the recipe, then submit your own recipe.
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6 users found this review helpful

Spicy Mango Sweet Potato Chicken

Reviewed: Aug. 7, 2010
Delicious!! Peeled, cubed, and oven roasted sweet potatoes ahead earlier in the day at 400Degree 35 min and they kept their shape nice. Refrigerated potatoes and then at dinner time the recipe was quite quick to put together. Didn't need rice or noodles. 1 Tablespoon of Corn Starch worked better. Easy recipe to adjust to your likeness of sweet, hot, salty, or substitutions. Thanks for sharing a real winner.
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6 users found this review helpful

Egg Noodles

Reviewed: Jun. 28, 2009
These were so easy to make and very tasty when cooked in homemade chicken soup. After drying the rolled sheets on a clean towel for the specified time, I just cut them into thin strips with a sharp knife and hung over a plastic hanger until no longer sticky. I used half the noodles in the soup and froze the other half. The frozen noodles cooked up just as nicely. A lot easier to make noodles from scratch than I would have imagined. Thanks for the recipe.
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5 users found this review helpful

Calzone Rolls

Reviewed: Jan. 1, 2012
I had on hand one package premade refrigerated pizza dough from Trader Joe's, (Garlic & Herb). Nice flavor, but it was not enough, so it only made 9 small rolls. Next time I'll try the recipe dough as it is written. Loved the filling just as written. I baked the rolls in greased oversized muffin tins and that worked well.
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4 users found this review helpful

Almond Meringue Cookies

Reviewed: Dec. 25, 2011
Yes this is traditional German cookie and we called them Zimmstern (Cinnamon Stars) They are light and delicious and the combination of almond and citrus taste is nice. Nice texture contrast as the meringue is crunchy and the cookie is a little chewy.
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3 users found this review helpful

Mom's Garbage Cookies

Reviewed: Mar. 3, 2011
Still refrigerating dough rolls. Going to leave refrig rolls overnight. Dough was quite soft & sticky forming into a roll, but my kitchen was quite warm. Used margarine. Added 1 C chopped walnuts. Tried pre-toasting the walnuts and oats in 400F oven 8-10 min. Added 2 teaspoons vanilla extract, my taste preference. Otherwise rest same as recipe. Can't wait to bake.
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3 users found this review helpful

Quick Peanut Butter Cookies

Reviewed: Apr. 9, 2009
I only had a scant 1/2 cup of peanut butter, a mix of regular Skippy and mostly Adam's natural chunky. I only added 1/3 C brown sugar, 1 egg, and 1/2 tsp of aluminum free baking soda. It seemed a bit runny, so I decided to spoon a generous rounded teaspoon of batter into shiny aluminum tart pans that were round and 2cm deep by 6 cm circumference. Sprayed the empty tart pans with cooking oil first. Sprinkled granulated white sugar on top of the cookie batter. Baked on convection setting 160 C for 11 min. They may have been able to handle 12 min to crisp the bottoms a bit better. They turned golden brown, at first puffed up and filled the tart pan nicely, and then started to sink in the middle. Sank a bit more when taken out of the oven, but looked like a cute shallow cup shape. I let them cool in the pans for a good long time. Then loosened the edges with a knife and they came out great. I admit, I kind of sank when I saw them sink, but then got the idea to pipe a small amount of some good quality jam in the center, I used rasberry, and then drizzled melted semisweet chocolate over the tops. Very fun looking and tasty. Instead of chocolate drizzle you could dust the tops with powder sugar when completely cooled. These were great. The scant 1/2 recipe only made 11 cookies. As the consistency was a bit cake-like, but crisp on the edges (even without flour) you could actually use a little less than 1 generous tsp of batter per cookie and probably be even better. (If l
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3 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Nov. 20, 2013
Make sure your baking powder is not expired. We often have a can in the cupboard, that is not used much, and expires. If it is expired it will negatively affect your recipe.
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2 users found this review helpful

Squash Braid

Reviewed: Nov. 22, 2009
Trial run before Thanksgiving. Used 1 cup canned pumpkin puree that I had frozen. To try for more flavor I sautéed 1 thin sliced red onion and 3 medium cloves fresh minced garlic in 2 Tablespoons butter and 2 Tablespoons Garlic Olive oil. (In place of recipes ¼ Cup butter) Then added to the pan the pumpkin puree , brown sugar, milk (I used lowfat buttermilk), & salt, to warm. Pureed this mixture in food processor, adding room temperature egg slowly to the warm mixture. I needed a total of 4 Cups all purpose flour for a nice kneading consistency. (Pumpkin may have more moisture content?) I also had the extra moisture from the onions, but hoped to balance that by leaving out the initial 2 Tablespoon of water & I just dissolved the yeast into the warm squash mixture before adding the flour. I made 2 smaller braids instead of one large one. Make sure you don't have any air pockets in your ropes when you roll them. Also try not to stretch the ropes as you braid them, or when the loaf rises, some portion of the ropes may get tears in them, detracting from a smooth final look. The rise of the braids went quick & I preheated my oven before baking. Be generous with the egg wash. Next time I'll try the butternut squash as the recipe calls for. Nice mild taste, dense soft inside, fragrant, rich golden color. Sliced beautifully.
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2 users found this review helpful

Brazilian Lemonade

Reviewed: Aug. 19, 2014
Haven't made this yet, but saw that people were complaining about bitterness after it set awhile. Perhaps that is due to the "pith," the white part between the outer skin and the fruit. (Since the whole peel was included in the blending.) How about zesting the lemons or limes and then just blending the zest with the rest of the ingredients. Then strain. Perhaps that will take care of the bitterness.
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1 user found this review helpful
Photo by hertzen

Slow-Cooker Pepper Steak

Reviewed: May 21, 2014
This is a great dish, I remember from childhood. I would skip the soy sauce and salt though. The bouillon was plenty salty tasting. Used fresh minced garlic in place of garlic powder. Used red and yellow peppers, cause that's what I had. I added brown mushrooms. I subbed red wine for the 1/4 cup of water. The mushrooms and the wine added a real rich flavor. The meat was so tender. I cooked it for 8 hours on low, but 7 hours on low would have been plenty fine. Served over a garlic linguine pasta with a side of steamed asparagus. Wonderful.
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1 user found this review helpful

Black Bean and Salsa Soup

Reviewed: Oct. 31, 2013
Wonderful as written. Also great to improvise and use what you have on hand. Today I used Costco's Mango Peach Salsa. It gave it a sweet flavor, but still a nice gentle kick. Immersion "stick" blender is so great to get it to a smooth, yet bit of textured consistency. Just blend to the texture of your liking. Sometimes I have also added carrots and corn. Even creamed corn worked well.
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1 user found this review helpful

German Rouladen

Reviewed: May 19, 2013
If there is any left, this recipe gets better and better on Day 2 and Day 3. Just make sure that you have enough gravy so it doesn't get dry. It is also a great make ahead recipe and reheated the next day, even to serve to company. We cook it in a covered pan in the oven with chunks of potatoes and carrots on top and then it is a complete meal. It is getting somewhat difficult to find meat counters where they will slice the beef and some no longer even have slicers.
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1 user found this review helpful

Shrimp Fried Rice II

Reviewed: Dec. 30, 2012
This was easy and tasty. My husband sprinkled curry powder on his at the table and he liked that too. I cooked ahead two packages of Frozen Birdseye Rice Medley with broccoli and carrots and one package frozen brown rice from Trader Joe. Cut the soy sauce in half and it was plenty salty. Chopped up already cooked frozen/thawed shrimp and added at the end. I didn't have sesame oil, so substituted coconut oil and the flavor was nice.
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1 user found this review helpful
Photo by hertzen

Easy Lemon Cookies

Reviewed: Dec. 27, 2012
My Betty Crocker cake mix was 3oz short of the recipe box mix weight. I added a Tablespoon of fresh lemon juice for extra flavor. Needed to chill the dough to be able to roll into balls in the powder sugar. Flattened each ball with bottom of a glass before baking. It took double the time to bake these, than in the recipe. Best to cool on the pan, if you want them a little crisper. The finished cookie looked nice and tasted nice. Next time I will look for a lemon cake box mix with the same weight as the recipe.
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1 user found this review helpful

Displaying results 1-20 (of 26) reviews
 
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