Tara Lund Hazher Recipe Reviews (Pg. 1) - Allrecipes.com (1505129)

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Tara Lund Hazher

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Chef John's Smothered Pork Chops

Reviewed: Apr. 4, 2014
Yummy chops. Gravy was very dark and tasteful. Nice result for a just a few ingredients.
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Chicken Parmesan

Reviewed: Mar. 31, 2014
Totally yum! I didn't have panko so I used Italian flavored breadcrumbs. The chicken still was delicious and moist! I used Monterey Jack instead of mozzerella (again, that's what I had). The recipe was a good starting point and my lack-of-on-hand ingredients didn't hurt it at all.
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Italian Sausage Soup

Reviewed: Jan. 12, 2014
Oh my gosh! This was delicious! Made the recipe exactly as written except that I added one cup of cooked noodles at the end and I used low sodium broth which I will definitely do next time. Next time I'll change the beans ... maybe cannellini ??....... as the great northern beans got mushy. Nevertheless this soup had the BEST flavor and the proportions were dead on (don't be afraid that it won't be soupy enough ... 2 cans of broth ended up to be perfect). Vote BEST SOUP in my house which says a lot since I make some really good soups!!! EDIT. Tried cannellini beans, still were mushy. I didn't like the taste. I will try again with the called for beans, adding the last 5 minutes or so.
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Clementine's Oatmeal Chocolate Chip Cookies

Reviewed: Dec. 31, 2013
Very good. A LOT of chips ... I might cut down next time. Also, I tried to make "crunchy/crispy" cookies but those were more like "dry." Next time I"ll cook for the minimum time.
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Asian Glazed Chicken Thighs

Reviewed: Oct. 27, 2013
This was very good but VERY hot! I added a lot more honey to try to counter the hot .... next time (I will make it again) I will decrease the chili sauce by half and then taste the sauce and add more as needed. I didn't have time to marinade so I made the sauce and basted the chicken throughout the cooking process and then had extra to pour over our rice. Very tasty.
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Chap Chee Noodles

Reviewed: Oct. 7, 2013
This was good, but not 5-star good. I have no idea what this is "supposed to" taste like. I used chicken instead of beef because that is what I had to use up. I felt that maybe there were too many noodles. I may try again with beef and cutting down on the noodles.
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Jimmy's Mexican Pizza

Reviewed: Aug. 14, 2013
Really good. I doubled the recipe but did not double the beans and tomatoes. There were definitely enough beans in one can to make four 8" pizzas. I only had two tomatoes which was fine also since most of the tomato taste comes from the salsa anyway. They tasted great and were very pretty. Thanks Jimmy!
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Kielbasa Kale Stew

Reviewed: Aug. 14, 2013
I loved this. I used "Better than Bouillon" in the potato cooking water/soup water and was glad I did. Because of that I omitted adding additional salt. I added a can of cannelloni beans and instantly regretted it because they were pretty mushy, right out of the can..... so I used my hand blender and blended the beans and the potatoes so they became smooth and disappeared in the stew.... that made it SO thick and yummy (and I loved the bean taste without actually eating beans) that I think I'll do that next time ... in fact I may leave out the potatoes next time and use two cans of beans, blended, to get the same effect without all the potato calories/carbs. Again, really good.
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Hearty Ham Casserole

Reviewed: Apr. 1, 2013
I really didn't like this too much. I must admit that what I turned out definitely looked different than the photos. I think the potatoes I used were the wrong type (Russet, which is what I had) and on top of that they got overcooked. I got a gluey, starchy, gravy-like consistency. The corn literally saved the meal, adding a bit of crunch. I won't make again.
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Savory Chicken Breasts

Reviewed: Mar. 3, 2013
I made this with Cream of Mushroom (didn't have Cream of Chicken on hand) and panko bread crumbs. This was really good! I had massive chicken breasts which, next time if they're so big, I'll cut in half longways. Still, the end result was moist and everybody really liked this.
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Crescent Dogs

Reviewed: Feb. 23, 2013
Very good. I thought the cheese was something I could leave out and not miss. Next time I will leave it out .... who needs the extra calories?
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Velvety Chicken Corn Soup

Reviewed: Feb. 23, 2013
This was pretty good. I didn't have the sesame oil but otherwise I made as written, doubling the recipe. Next time I'll make the vinegar mixture.
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Hot Tamale Pie

Reviewed: Feb. 19, 2013
This was super. I made it as written. Very flavorful. I was afraid the meat mixture was going to be too spicy (it was very spicy upon tasting) but the double-layer of cornbread cooled things down. I did think that the corn was delicious so for myself, I'll add more. Also, one could probably leave out the bottom layer of cornbread for calorie reasons, but it truly was delish and I will make again, probably with the bottom cornbread intact. I could NOT find the chipotle pepper in the supermarket and ended up buying "Spicy Chipotle Chicken" spices (those little cards with the spices attached, already pre-measured) because it had the perfect amount of Chipotle pepper in it.
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Spinach Tortellini Soup

Reviewed: Feb. 16, 2013
Quick, easy and delicious! Will make again. I added rough-chopped carrots for color. Very good.
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German Baby

Reviewed: Feb. 11, 2013
Very good. I wish my skillet were bigger because it seemed thicker than what I have had in restaurants. Still, it was delicious and TOTALLY filling (served 2). YUM.
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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Feb. 11, 2013
I love German red cabbage so decided to try this along with a sauerbraten which recipe I found on this site as well. All in all the meal was just TOO sour and I didn't enjoy ANYTHING. I doubled the recipe and all leftovers got tossed. I'm still giving this 4 stars b/c it's not the cabbage's fault I made such a sour meal. Probably wont try again.
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Old Fashioned Macaroni Salad

Reviewed: Feb. 11, 2013
I loved this and have FINALLY found my go-to Macaroni Salad recipe. Was making for a Volleyball gathering so I doubled the recipe but did NOT double the onion or garlic (social gathering/lots of kids). I also omitted the tuna and instead put in 4 hard boiled eggs, and sub'd red pepper for the green, which I minced. If making for home I would leave the onion the same and probably still halve the garlic. This DEFINITELY needs to sit overnight ... the flavors were SO MUCH BETTER the next day ... and onion totally mellowed out (thank god!). Will try with the tuna as well. GREAT recipe!
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Traditional Sauerbraten

Reviewed: Jan. 22, 2013
I'm sorry to be the person to give this recipe less than 5 stars.... I WANTED this to be as delicious as the rest of the reviewers thought. MY sauerbraten was SO spicy-hot that it was hard to take. Yes, it was also sour, but man oh man, it was spicy too! I have NO IDEA which spice made it spicy... I can only surmise that the 2 onions sitting in the vinegar emitted heat ... or maybe it was the vinegar? I have no idea but I did have to cut the gravy with water due to the heat (which really didn't help). We could hardly eat it and I've been informed by my husband that he will NOT eat the leftovers. So I have half of a $15 roast sitting in my fridge which won't be eaten, apparently. Bummer. I made with red cabbage and potato dumplings which were both delish.
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Peanut Butter Vegetable Chicken Soup

Reviewed: Jan. 7, 2013
I made this soup last night. My husband, who rarely has accolades for anything he eats, said it was "supurb" and stated that this was "probably the best soup" I've ever made. I wasn't sure if I should feel complimented or insulted! I made it as written except for omitting green peppers (hate 'em) and adding a cup of frozen corn instead. The corn was a GREAT addition and next time (and yes, there will definitely be a next time!) I'll add even more and I'll probably omit the potatoes because they just seemed out of place and mushy.. This really was delicious!!!
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Oma's Fabulous Matzo Ball Soup

Reviewed: Jan. 1, 2013
I'm sorry to say that this was a LOT of work for an "eh" result. This was my first time making matzo balls although I've grown up eating the soup. I guess my idea of a matzo ball is a more compact, more together, ball. I'm assuming these are quite authentic, considering I used two(!)packages of matzo to make them, but I prefer the more harder/compact ball myself. I saw a recipe for matzo balls on the matzo meal container and thought, "oh, THIS is how I should have made them." My "test" ball fell apart in the water so I added more matzo meal and tried again. The next ball was better and so I added the balls to the soup. BIG MISTAKE! Some still fell apart and the soup was a chunky, cloudy mess. I agree with the previous reviewer who said the balls should be cooked in salted water FIRST and then added to the broth. Be warned that this makes MASSIVE AMOUNTS of balls.... I had between 40-50 balls. TOO MANY! Try cooking 50 balls in 96 oz of soup. If you're making this for a family of, oh, I don't know, 6 or under, definitely halve the recipe!I froze 2 dozen of them. I was literally in the kitchen for 3 hours making this recipe.30 minute prep time? You GOTTA be kidding. I wonder if more direction in the recipe would have helped. What kind of matzo..flavored? How fine should I have made the matzo pieces? Maybe my pieces were too big hence the chunky balls? We'll never know!
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