Becca H. Recipe Reviews (Pg. 1) - Allrecipes.com (1541024)

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Becca H.

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Pita Chips

Reviewed: Sep. 25, 2004
I made these for a dinner party/pot luck at my apartment tonight to go with my baba ganoush (also from this site), and they were gone within minutes. I'll have to make more next time. I just used a dipping herb mix that came in an Italian foods basket I won at an office party. I also added some salt and some garlic pepper. Very very good... will definitely make them again.
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No-Noodle Zucchini Lasagna

Reviewed: Oct. 3, 2012
Made this vegetarian (for no reason, other than I didn't feel like buying meat). Instead of the meat, I sauteed the mushrooms with the onions and green peppers, and I added some garlic powder to the sauce and omitted the spinach (mine had gone bad). Other than that, followed it to a tee, and loved it! As did my guests!
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Potato Leek Soup III

Reviewed: Aug. 6, 2012
This was a fantastic recipe. I was cooking for two different friends (one who is a vegetarian and one who just underwent facial surgery), so I made some variations. I substituted vegetable broth (not stock) for chicken broth, and like other reviewers, I halved the butter and the cream. I didn't have cornstarch, but didn't need it, since I was planning to puree it. I lightly pureed it with an immersion blender, but left chunks of potato for the veggie friend, and pureed it to a liquid soup for the surgery friend. I can't wait to give it to them both! This one's a keeper! I'm on a bit of a diet, so when I make this for myself, I'll probably use milk and less butter as well. Yum!!!
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Chicken Enchiladas II

Reviewed: Dec. 20, 2008
I've made this recipe twice in the last 3 days (once two days ago as a test, then again tonight for 15 people). Both times, the only substitutions I made were: 1) corn tortillas instead of flour; 2) Jalepeno Tabasco sauce instead of chiles. They turned out DELICIOUS. I did half with chicken and half with just cheese. My guests loved them. A fantastic no-tomato Enchilada recipe.
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Asian Lettuce Wraps

Reviewed: Jun. 20, 2007
Excellent! I'm always flipping through the Manhattan take-out menus trying to find lettuce wraps, and I can never find them! I substituted ground turkey for the beef (on a health kick at the moment), added some water (the mixture started to get thick and stick to the pan after adding the hoisin), and added some Mirin (Japanese sweetened rice wine) to get a touch more sweetness. I may use less garlic next time. They turned out wonderfully! However, despite my efforts to make this meal healthy, all the sugar in that hoisin sauce CAN'T be good for you -
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Baked Asian-Style Honey Chicken

Reviewed: Jan. 18, 2007
Great recipe! I was looking for something to make with chicken and honey and this one was a hit! I used skin-on bone-in chicken drumsticks and doubled the marinade. I didn't have ginger on hand so I didn't use it. I HIGHLY recommend using skin-on chicken as the skin takes on most of the flavor. Oh, and I took another reviewer's advice and lined my baking pan with foil for easy clean up. Nice and easy!
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Pumpkin Ravioli with Hazelnut Cream Sauce

Reviewed: Oct. 15, 2006
Excellent! Like another reviewer, I stuffed this into shells and baked it rather than making my own ravioli - they don't carry pasta sheets in most Manhattan supermarkets. I was skeptical when the mixture was cold, since it had an odd taste, but I added a good amount of garlic salt, stuffed the shells, popped them in the oven, and drizzled them with a sage butter sauce (instead of the hazelnut cream sauce) and they came out incredibly tasty! I halved the recipe, and I don't know what I would do with it all if I had made the whole thing. As it is, I have plenty in the freezer reserved for a cold winter day!
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Basil Cream Sauce

Reviewed: Oct. 2, 2004
Very good recipe. I blanched the basil first by submerging it in boiling water for 15 seconds, then plunging it into ice water, then draining. This helps to maintain the green color. I'm using it tonight on top of butternut squash. Thanks!
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Photo by Becca H.

Quick Gnocchi

Reviewed: Jul. 7, 2013
Great shortcut recipe for gnocchi! I followed the recipe almost exactly, except I just added flour as needed and have no idea how much I used (but probably less than 1.5 cups), and I incorporated some chopped fresh sage from my herb garden into the mix. Once cooked, I pan-fried them in some butter and more sage and they came out delicious!
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Photo by Becca H.

Roux-Based Authentic Seafood Gumbo with Okra

Reviewed: Jun. 29, 2014
I made this almost exactly as written and it was just as good as any gumbo I've had down south (and that's a lot). Only slight variation is I used the Seafood Gumbo Stock also featured on this site in place of the water. And no file on hand (or in the grocery store out here in Cali) so I substituted with crab boil. And I added some crab claw meat to the mix at the very end. So so delicious.
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Creme Brulee II

Reviewed: Jul. 9, 2004
I have always wanted to make Creme Brulee, and this recipe looked so easy, it seemed there must be something wrong with it. But there wasn't! It was excellent! I substituted Splenda for the sugar in the custard, but kept sugar for the topping. I also added an extra egg yoke as recommended by others. Turned out WONDERFUL! I broiled the topping, but next time I will torch it (once I buy one) to get a more even appearance. Yum!! Not sure how others screwed it up so much, since it was so easy!
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Artichoke Tetrazzini

Reviewed: Sep. 22, 2003
I thought the recipe was very good! I substituted 1/2 teaspoon of fresh thyme instead of the dried stuff, and I think that solved the "blandness" problem some other reviewers warned about. I used extra mushrooms as suggested, and I think I'll add chicken next time, too!
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Grilled Garlic Artichokes

Reviewed: Apr. 28, 2014
This was really delicious. Even with lemon juice instead of fresh lemons. I agree that it tastes a lot like the one at Houston's. Only issue was the leaves toward the outside didn't get the seasoning, so I think next time, I'll use the brush to get some of the oil in between those leaves as well. Yum!
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Fig and Lemon Chicken

Reviewed: Apr. 17, 2006
This was delicious! I was looking for a new chicken recipe that I could eat during Passover (alas, no bread... or bread crumbs), and I found one! I did double the sauce before cooking, which was nice because it covered the chicken almost entirely in my smaller container, leaving just the top skin to brown a little. I also cut the rind off of the lemon and only used 5 chicken thighs. In my haste, I forgot to top it with salt and parsley before cooking, but it didn't need it! A scrumptious sauce with nice and tender chicken (50 minutes is just perfect). Will definitely make again.
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Easy Chicken Korma

Reviewed: Jan. 12, 2005
That was excellent - only thing I omitted was the chili powder cause I have a sensitive tummy, so this was by far the best way to do Indian food - to make it yourself!
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Prize Winning Baby Back Ribs

Reviewed: May 28, 2014
I did not use the rub listed here (I came here for the timing, not for the recipe), but the method and timing worked excellently for me. I used my Salt Lick BBQ rub, but not too liberally. Cooked it on the upper rack of the grill with the foil below (great idea), then moved it to the bottom for the last 10 minutes (5 on each side) with one coat of sauce per side. It was great timing (even with opening and closing the grill to move around my corn) and came out tender and delicious. As a Texas-raised, Cali-living girl, this really hit the spot this past Memorial Day weekend. Well done!
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Baklava

Reviewed: Aug. 25, 2004
Yummy yummy. I had some Baklava at a Lebanese restaurant recently that was just sinful, so I thought I'd try my own. I only used half of the phyllo dough, half the nuts, and half the butter (margarine actually... and melted... spreads better), but I did 1.5 times the sauce. I substituted Splenda for sugar (which has worked for everything I've baked so far... including creme brulee). It was quite time consuming, especially because store-bought walnuts aren't very finely chopped. And it was my first time using Phyllo (I'm a big fan of puff pastry dough though), so that took some getting used to. All in all, it was very messy, but very yummy straight out of the oven. I hope that it will congeal a little more in the fridge overnight... we shall see!
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White Chili with Ground Turkey

Reviewed: Dec. 31, 2009
This was very tasty. I followed the recipe almost exactly (no substitutions), though I did make some adjustments to the amounts, as other reviewers suggested. 5 cups of chicken broth would have been waaaay to much - with only 3 cups, I still needed to use some flour to thicken it up, and left it on the burner for much longer than it called for. Still pretty good - and I may freeze it to eat when I return from my international travels next month.
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Baba Ghanoush

Reviewed: Aug. 25, 2004
Very, very good recipe. I didn't think I liked Baba Ghanoush until I had it as part of an appetizer platter at a local Lebanese restaurant recently. I had only ever bought the store brand pre-made stuff which was just awful. So I was inspired to try some of my own. This recipe was very good. I agree with another reviewer who suggested roasting the eggplant. Just place it directly on your burner for a few minutes until the skin is sufficiently burned (yes, it will smell like something is burning). Then wrap it in foil and cook it directly on the burner for another 30 minutes (depending on size), turning it over halfway. Then I put a plastic baggy over it for a few minutes to let it sweat, and the peel will come right off. I made the rest of it using the exact recipe, and it's in the fridge now. Delicious!!
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Sweet and Spicy Green Beans

Reviewed: May 8, 2014
This was pretty good. I was eyeballing the sauce and using a Mexican chili sauce instead of an Asian one, but it turned out great, and my friends really liked it! My only complaint is the amount of oil. I wonder if I could have pan-fried them with just cooking spray. Maybe next time!
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