HEROKAT Recipe Reviews (Pg. 1) - Allrecipes.com (1416018)

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Seafood Scampi Linguine

Reviewed: Feb. 13, 2009
I skipped the clams, used shrimp and scallops....very good recipe...third time with it...used roasted red peppers this time....have done this recipe as is, and delicious as well...another great recipe
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16 users found this review helpful

Pork Marsala

Reviewed: Nov. 17, 2008
Delish...Marsala quantity can be adjusted with chicken bouillion...mushrooms ads a lot...really good rest as is...used boneless loin chops...
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7 users found this review helpful

Zucchini Cobbler

Reviewed: Sep. 6, 2010
Followed recipe exactly..as good as any apple cobbler I've ever had...yes, I too was skeptical, but you really should try this.....vanilla ice cream is a great addition....a fun, interesting, and tasty recipe...great warm or cold...even better the next day...
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6 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Mar. 18, 2012
made double sauce...added 4 oz capers...do not cut back on lemon juice...sauce still a tad bland...cooking method worked very well..chicken very tender and breading adhered nicely...
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5 users found this review helpful

Best Ever Corn Muffins

Reviewed: Jul. 15, 2010
have used this recipe many times over past three years..all with success as written...finally made it into the recipe box....very nice without changes
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5 users found this review helpful

Spinach Deviled Eggs

Reviewed: Feb. 12, 2006
Very good, but this is one time I wish I hadn't read the reviews first. It does need the full amount of sugar and vinegar. ( I used cider vinegar ) I skimped on both and wish I hadn't. Nice dose of variety to a popular appetizer.
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5 users found this review helpful

Simply the Easiest Beef Brisket

Reviewed: Jul. 11, 2011
made exactly to recipe, excellent, restaurant quality. used heineken. still laughing about folks who said cook time is off. You are braising, forget the thermometer when braising, just cook low and slow, you are tenderizing the meat. used a flat cut brisket trimmed of fat. very easy, very tender flavorful brisket. my first brisket..many thanks for recipe.
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4 users found this review helpful

Asparagus Chicken

Reviewed: Mar. 8, 2011
I'm sorry, but for me, this needs work....ok, but not a repeat for us...cheddar doesn't seem to find a place, hollandaise is great for asparagus, but combined with the tarragon in the marinade, why not just use bernaise...but then you would have a marinade of simply Chardonnay....needs some tinkering....
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4 users found this review helpful

Bread Machine Challah I

Reviewed: Jan. 28, 2011
Followed recipe, using three eggs..no other changes....dough cycle only, then then braided and allowed to rise one hour...then eggwash of one complete egg and tablespoon of water, baked on greased cookie sheet at 350 for 25 minutes...delish right out of oven...kids used it for hamburgers...entire loaf gone in one evening...a definite keeper...thnx
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4 users found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Jul. 29, 2010
it comes out great each time..with or without the coffee..used a six lb blade roast of pork....kept cooker on high for about 6 hours....after pulled, mix with Sweet Baby Rays.....all enjoyed...
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4 users found this review helpful

Coconut Shrimp I

Reviewed: Feb. 2, 2008
Absolutely the best I have had...tried several recipes trying to copy that restaurant's shrimp...followed the recipe exactly, batter looks runny but works perfectly..no need to add more four...used a Bud beer...Outback's would be a let down..These are perfect....1/2 cup marmelade, 2 t's mustard, 1 t horseradish...fridged 6 hours...a key to keeping coconut on....lovely
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4 users found this review helpful

Lemon Custard Pudding Cake

Reviewed: Sep. 14, 2012
Exactly by the recipe....350 for one hour....custard set nicely and while loose, was not runny...served cold, which probably helped the custard firm up....excellent recipe as is....is it sweet, well yes, it's called dessert....used zest of two lemons and juice from both or about 2 tblspns...suggest trying as is before altering recipe...a keeper....
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3 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Feb. 14, 2012
did not change a thing....except Lite soy...gourmet addition to rib eyes...also great stirred into frozen peas after both peas and mushrooms are prepared...definite restaurant quality here...
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3 users found this review helpful

Rhubarb Cheesecake

Reviewed: Jul. 11, 2011
a very good recipe....upped the rhubard as suggested..did in a 10 inch springform so increased to 18 servings...did the sour cream topping...baked for extra 15 minutes....devine...thnx for the recipe...
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3 users found this review helpful

Chicken Florentine Casserole

Reviewed: Feb. 5, 2011
used two bags of fresh spinach..don't be afraid of the one can of soup, there are enough other flavors that meld together...really enjoyed this meal
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3 users found this review helpful

Baked Seafood Au Gratin

Reviewed: Jul. 25, 2009
Followed recipe exactly..scaled to four servings...for those who had a problem with soupiness, remember, when scaling, directions do not scale only ingredients..example, in directions, it calls for 1/2 cup butter, if scaled to 4 servings, it will still read 1/2 cup but should only be 1/4 cup... This was tasty, not gourmet, but still a good, easy to follow recipe..to those who changed recipe by using canned anything, that's not what the recipe calls for...canned crabmeat along with talapia, should not be allowed in your kitchen...I did substitute fresh haddock for flounder...will make again, served over buttermilk biscuits with side of grilled asparagus..would do well over noodles, rice, or pastry..very close to a seafood newburgh..
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3 users found this review helpful

Foolproof Rib Roast

Reviewed: Nov. 27, 2011
in the words of my dear grandfather whom I never met, " Don'tcha change a gull danged thing" Perfect
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2 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Sep. 27, 2010
With some reservation I attempted this recipe tonight....Bought a good quality lamb chop and began hesitantly because my wife is a lamb fanactic.....the absolute best restaurant quality lamb dinner i could have asked for...served on bed of baby spinach accompanied by spinach scallopped potatoes, with a parmesan raosted asparagus....the balsamic reduction was superb....not something to make every night, but easily a restaurant quality...followed the recipe exactly....no changes....nice recipe..a quality meal...
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Hot Cross Buns I

Reviewed: Apr. 4, 2010
exactly as recipe only used milk instead of the water, omitting the powdered milk....used craisins as my pantry dictated...bun itself rose nicely, browned nicely, used parchment paper, but dough was not sticky out of breadmaker....perfect....thanks
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Beer Batter Fish Made Great

Reviewed: Jun. 6, 2009
First, way better than the fish & chips I had at the English Pub at DisneyWorld, second, if you are having trouble with cooking time, remember, the recipe calls for cod, a thin fish, if your fillets are thicker, as in haddock, halibut, then it will need a few more minutes. as for talapia, that fish is a marketing scam and doesn't belong in anyone's kitchen. If you are still having trouble with cook times, watch the fish in the fryer, it will tell you when it is done...overcook a small piece, then undercook a small piece...see the difference in the bubbles..when it looks like it is done, it probably is...this recipe was not at all salty for me, altho I did substutute old bay for paprika..The breading did get soggy after about ten minutes. As for those who had a problem with the taste, this is most funny to me...beer is a major ingredient, the recipe does not specify a particular brand, so how can you blame the recipe..?? If you don't like the taste, try a different beer..!! I used a Sam Light and liked it a lot, have also used Bud, and enjoy that. As a beer drinker, I prefer Coors Light..All beers are different..I thought it an excellent recipe for fish and chips...good job...!!
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2 users found this review helpful

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