HUNNYBEES35 Recipe Reviews (Pg. 1) - Allrecipes.com (1561719)

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The Best Steamed Asparagus

Reviewed: Jun. 25, 2003
I used a white zinfandel and found this to be wonderful - the way I'll always cook asparagus from now on. Just enough flavor to make it interesting, yet not overpowering so it's still great with spicy main dishes.
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33 users found this review helpful

Cheesy Turnips and Carrots

Reviewed: Nov. 15, 2010
Fantastic! Made it as a side dish, then ate so much, I didn't bother making the rest of the meal. Ate a bowl of it and can't stop nibbling still. I'm officially a turnip fanatic. Thanks!
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3 users found this review helpful

Avocado Lime Pie

Reviewed: Feb. 16, 2008
Fantastic! I had to use bottled key lemon juice because it was all I had on hand. Like another reviewer mentioned, it's like key lime/lemon pie but even creamier. My avocados were so ripe, it was easy to mash them with a spoon. I blended the first mixture, before adding the avocado, for awhile, 5 minutes or more, because I didn't know how thickened it should be and it set up beautifully overnight, nice and high but dense. This was an experiment that instantly became a favorite!
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7 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Nov. 19, 2007
This worked beautifully for me on the first try, using the tip from others to put most of the sauce on the apples, then brushing a bit over the lattice (since how much gets into the filling, runs off or sits on the top depends on how tightly you do your lattice - if I do a more open lattice next time, I'll just drizzle the sauce). I sliced the Granny Smiths about 1/4 to 1/3-inch thick on average so they cooked through beautifully. I had huge, local apples so I just filled the pie using what fit which was about 5 of these apples - I had to just see what fit in my particular pie plate so I did follow the directions - filled and mounded the apples slightly. There are few recipes I feel like I'll stick with after the first try, but this is a definite!
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4 users found this review helpful

Easy Pie Crust

Reviewed: Sep. 16, 2007
I used raw sugar and sea salt so I cut back just a pinch on both of those since they're a little more intense. Other than that, followed the recipe exactly for Sunday morning quiche. I had to stop myself from nibbling on the crust before I filled it! I used a glass pie pan since that's what I have and kept the temps. the same so it might've been a little more cooked before I filled it. This crust stayed dry and "fluffy" under a quiche which I've never experienced with store-bought crusts. This one's the one that works for me - thank you!
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2 users found this review helpful

Tofu Parmigiana

Reviewed: Jan. 6, 2007
I loved this! My only adjustments included that I always freeze tofu first, then thaw and squeeze out all the water as I much prefer the texture. I add a step to the breading technique - I just stuck to what always works for me. After dipping the tofu in water, I sprinkle it liberally with cornstarch so it forms a sort of light, damp paste first then press it in the breadcrumbs. I thoroughly enjoyed this and made a couple of extra "cutlets" to just warm up for sandwiches tomorrow. Like some other reviewers, I had a hard time not eating the whole thing in one sitting.
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2 users found this review helpful

Butternut Squash Casserole

Reviewed: Nov. 24, 2005
I love this! I had no choice but to substitute canned yams for half of the squash amount because my new dog, who can reach the counters, scarfed down half my roasted squash when I wasn't looking :). Worked just fine with the yams fillin' in, maybe added another dimension in taste. The pineapple was the key to this for me.
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2 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Aug. 7, 2005
I made this almost according to directions - but using vegan alternatives and it was fantastic! I doubled the gravy per previous reviews (subbing olive oil for "meat drippings") and just doused everything with it, so STILL there was none left over!
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1 user found this review helpful

Sweet and Sour Sauce I

Reviewed: May 13, 2005
I loved this - instead of cutting soy sauce down, I used a low sodium soy just aiming for the balance of sweet and sour that I like best for what I was putting it on today. Other than that, I just tasted the mix all along the way and it fit what I was looking for. I used it for crab rangoon - if I want a s&s sauce for eggroll, I'd increase the sweet content maybe but this is a great all-around sauce and I wouldn't be disappointed to use it exactly as written with anything whatsoever. Recipes give you ratios, technique and beyond that, it's personal taste. I didn't compare this to a restaurant, memories of my former favorite, etc., it's just good on its own!
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1 user found this review helpful

Honey Limeade

Reviewed: Apr. 13, 2005
I made this exactly according to the recipe except I didn't have honey, but kept all the other measurements the same and it was perfect for my taste! I like the little extra tartness of lime over lemon.
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2 users found this review helpful

Turnip Casserole

Reviewed: Nov. 15, 2010
Fantastic! I added the full amount of sugar, using brown sugar. Also topped with lots of cinnamon, intentionally hoping for a more dessert-like custard and it's a favorite! I think it'll even be great cold with maybe a little maple syrup. Who knew turnips could cure a sugar craving. Thanks!
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0 users found this review helpful

Beanie-Weenie

Reviewed: Apr. 4, 2005
I've made this several times now and using vegan ingredients and the intensity of flavor from garlic, worst. sauce, etc. makes this so satisfying. I add a scant bit of cinnamon, not enough to taste it but to help meld the flavors. I love this with grilled (vegan) cheese! I think it would be fantastic as a slow-cooker dish.
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7 users found this review helpful

Scrambled Eggs a la Jan

Reviewed: Jan. 31, 2005
I LOVE this - I use it for my Sunday morning breakfast every week. I change the spices according to my mood, have also used blush wines. I adjust these by mixing ingredients before I add the mixture to the whisked eggs, then whisk just to combine. These eggs don't have the "rubbery" texture of regular scrambled eggs - just don't overcook them to dry them out. I took a couple of tries before I knew they were cooked long before they were typical. But if you are in the mood for classic scrambled eggs, try these on a different day! I love having eggs I don't want to saturate with ketchup. Thanks, Jan!
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4 users found this review helpful

Proper English Cottage Pie

Reviewed: Nov. 2, 2003
Very Good! I added seasoning to my own taste, as you usually need to do with any recipe. Added Worst. sauce to meat mixture; used 1-1/4 beef broth and 1/4 cup of burgundy wine. Made my own mashed potatoes with sour cream and garlic. I LOVE the cinnamon and usually add it to any meat recipe. I did use a pie crust (frozen) that I first put in oven for about 8 minutes. I'll be making this one constantly, it's a standout!
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1 user found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Sep. 29, 2003
Excellent! Didn't have garbanzos, so used "chili beans", added cumin and hot pepper sauce until it was not too hot since the slow cooker enhances the spices. Also added a touch of cinnamon, just a little, than enhances the flavor of everything. Makes a lot but made great burritos too so it's easy to eat all of it!
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4 users found this review helpful

American Lasagna

Reviewed: Sep. 6, 2003
I found this recipe to be fantastic! I doubled the ricotta mixture (just personal taste preference) and covered it with tin foil for the first half hour of cooking and had no problem with anything drying out. I did find it took a bit over an hour to bake. But this is the only recipe I'll use now - really impressive lasagna!
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5 users found this review helpful

Moist Cinnamon Rolls

Reviewed: Nov. 22, 2003
Followed the recipe exactly and have made two batches in 3 days. I prefer these to the ones at the shop in the mall!
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6 users found this review helpful

Fancy Potatoes

Reviewed: Nov. 5, 2003
I halved entire recipe, used as much cream cheese as recipe stated and love it just the way it's written. It is rich, but I just ate less and had the bonus of having some of these leftover to have with leftover roast beef the next day! These are now a staple for me.
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1 user found this review helpful

Shortcut Refried Beans

Reviewed: Jun. 13, 2005
I decided to disregard a review that told me nothing (Not good, wasn't working... Because...?? What's the point?), tried it and it worked great for me in particular! I've made it many times, always testing as I go and depending on my mood, I adjust the heat by using "mild/medium or hot" salsa which is key to if it would be bland or spicy, those spices count. Great technique for me so I can keep dried beans stored yet still get a fix for a sudden craving! It's a technique with dried beans you could use in many more circumstances. I just cooked until thick - on my particular stove, that was 20 minutes. As many stoves, salsas and beans and quality of spices as there are in the world, try to be fair or informative regarding recipes.
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80 users found this review helpful

Skin-on Savory Mashed Potatoes

Reviewed: May 3, 2004
Simply excellent! I've made these enough times that now I play with the sour cream, butter and garlic measurements and they're fantastic if you go by the recipe exactly or do change amounts of things on the list of ingredients!
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1 user found this review helpful

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