Harts Profile - Allrecipes.com (1469283)

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Harts


Harts
 
Home Town:
Living In: Pittsburgh, Pennsylvania, USA
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Reading Books, Music
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Recipe Reviews 3 reviews
Sausage Balls
I gave it a full five stars because I think it has five-star potential but my first attempt wasn't as successful as I'd hoped. I followed the recipe amounts exactly. A few reviews suggested using a mixer or processor and, even though my baking brain was telling me too much handling would turn them into hockey pucks, I was sucked in by the ease of using my KitchenAid. I should have listened to my baking brain. They were definitely hockey pucks. Still edible but very dense. I used a small Pampered Chef scooper and got 70 from the recipe. I also let the sausage sit for an hour and shredded the cheese in the processor and let it sit for about 20 minutes to soften up a bit.

1 user found this review helpful
Reviewed On: Aug. 22, 2014
Roasted Garlic and Eggplant Soup
I followed this recipe as written with no variations and the end result was just BLAH. At that point, I added rosemary and thyme as some suggested and let it simmer a bit longer --- still blah with a slight hint of flavor. I'm not a huge fan of eggplant so I thought it may have just been me so I brought my son-in-law and grandson in as tasters --- they adore all things eggplant --- and it was thumbs down from both. Two hours later, it had a miniscule improvement of flavor. A day later, a little better but still nothing I would make again. I think I'll try adding some cubes/slices of leek and fennel and see if I can rescue it. Maybe even some kind of flavorful sausage (kielbasa??).

0 users found this review helpful
Reviewed On: Oct. 19, 2013
Funco's Salmon Fish Cakes
SO GOOD!!! I made these for my 7-yr old grandson & he ate FOUR (& he's not that big an eater)! He loved them! I served them with sour cream mixed with a little dill pickle juice, dill weed and Old Bay. I made 1/2 recipe (10 cakes). I used panko & roasted red instead of green pepper. I couldn't really taste the pepper so I'll make sure I have green for the next go. I mixed the potato & egg together before adding the veg &, next time, I'll also mix the veg well before I add it to the potato/egg. I found that *folding* the veg/potato mix into the salmon worked well. About 10 folds & it was ready. I molded the cakes into a 1/4 cup measuring cup & gave the cup a good "thunk" to get the cake to release. Even though I gave it 5 stars, I think I'll halve the amount of potato next time & add another egg. I could taste the mash more than I wanted (too much I thought) & another egg might help hold them together better. Also, I will start each batch with fresh butter & oil. I used olive oil. I found with the second batch that, even though I added some more butter & oil, the original butter had browned to a point where the second batch came out pretty dark. I also used (go ahead purists, shoot me) canned Alaskan wild salmon. I use Costco's Kirkland brand. It is 90% as good as poaching fresh and I doubt if fresh would make a difference (Kirkland is a completely different canned salmon than anything you'd get in a grocery store). I think whitefish or crab would work here too.

2 users found this review helpful
Reviewed On: Jan. 11, 2013
 
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Cooking Level: Expert
About me: Pop was a chef. My sisters and I constantly… MORE
 
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