NW Hairgal Recipe Reviews (Pg. 1) - Allrecipes.com (16300274)

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My Best Clam Chowder

Reviewed: Nov. 15, 2013
One great chowder recipe! Turned it into more of a seafood chowder though, but used this recipe as a base. Like many previous suggestions used 6 strips of bacon then browned the veggies in the bacon fat. Then followed the rest of the recipe as directed. After all was ready to serve, added 2 drained cans of crab meat, 1/2 pound of small shrimp, and 1/2 pound of prawns. Really could have added any seafood. Did use the red wine vinegar suggestion, and it did add nice flavor. Will use this recipe over and over.
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3 users found this review helpful

Black Magic Cake

Reviewed: Oct. 27, 2013
Ok this is my second review of this cake. The first time I gave it 5stars because I added chocolate chips and used a bundt pan. I thought that because I had added the chips that those sank the bottom of the pan causing the lower half of the cake to stick and not come out of the pan clean. Otherwise it was excellent. Well, I made it again and followed the recipe exactly. I used a cupcake tin this time and sprayed the tin generously instead of using liners. Not one cupcake came out without crumbling in half. Hmmmmm....apparently it wasn't my chocolate chips last time that made it stick to the pan. This recipe just crumbled both times. I LOVE the flavor of this cake, so any suggestions on what I can do to make this not crumble and get it out of the pan would be welcome.
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1 user found this review helpful

Toscana Soup

Reviewed: Jan. 24, 2013
Fantastic!! Tasted very, very close to the one served at Olive Garden!! I did use ground turkey sausage, and browned it leaving it in big chunks. But other than that, followed the recipe. Even my soup-hating hubby, ate 2 bowls!!! Will make this again, and again, and again.......
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0 users found this review helpful

Chef John's Chocolate Lava Cake

Reviewed: Oct. 18, 2012
Wonderfully rich! Warning however!! I tried this recipe to test it before I served it to company and made 4. With 4, as the recipe called for, it turned out exactly as expected at 18 minutes in my oven. The next day I adjusted the servings to 12. Instead of the nice cake-like batter I'd got the day before was more brownie batter-like. I baked, as called for 18 minutes and couldn't tell if they were done or not. Of course I can't poke the center with a toothpick, so I was uncertain to know when they were done as they looked OK, but didn't want to bake too long and loose the centers. So I took them out at 18 minutes and let sit for the 15 minutes. When I inverted them onto a plate, they were not done, even though I was able to run a toothpick around the edges and have it be clean. They could have baked 3 or so minutes longer. I then remembered the day before, when I got great results, the edges were JUST starting to pull away from the sides. So if you intend to make larger batches and bake them together, remember to bake a bit longer and watch for those edges, or you may end up with chocolate pudding instead, like I did. Good luck!
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51 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 13, 2012
WOW!!! Fantastic!!! But there's something wrong with you if you don't add a cup of chocolate chips!! Great cookie!!!(with or without the chips) ;)
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1 user found this review helpful

Slow Cooker Beef Vegetable Soup

Reviewed: Oct. 13, 2012
Made exactly as recipe states. Was super fast to throw together. If you brown the meat first, you can pretty much eat it right away, if you wanted to make it on the cook top. But I used the slow cooker like the recipe called for. It was good, but nothing stand out that will makes me want to make it again. There really isn't much broth with this and you could add a bit more water if you wanted more broth, and counter the extra water by using an extra envelope of onion soup mix. But I served it with homemade rolls and it was nice to dunk those in the broth. But the flavor was nice overall.
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Zucchini Pasta II

Reviewed: Aug. 11, 2012
This was really good. I added more broth to make more sauce then added a bit of corn starch to thicken it up a bit. But other than that, I followed the recipe. My veggie hating family loved it! I sliced the zucchini in rounds instead of dicing, which made my kids ask if they were eating pickles. lol But they ate it and actually said they liked it!! Good job on the recipe!!
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1 user found this review helpful

Shepherd's Pie Daddy's Way

Reviewed: Jun. 27, 2012
Good baseline. I did use this recipe to jump start my imagination. Ground the beef with onion. Added the golden mushroom soup to the beef. Topped casserole with potatoes as directed, but topped potatoes with a garnish of fried onions and grated cheddar cheese. Baked until top was crispy. Very good basic recipe if you have an imagination to "tweek" it to your own families tastes!
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1 user found this review helpful

Hunts® Beef Rigatoni Arrabbiata

Reviewed: Jan. 10, 2012
Missed the mark..bland.
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6 users found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Jan. 10, 2012
Yum!!!
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2 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Jan. 10, 2012
Was good but a bit to much heat for my tastes. ;)
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0 users found this review helpful

Chocolate Cookie Cheesecake

Reviewed: Dec. 17, 2011
So yummy! Made this for Christmas gifts for friends!! I read reviews about to add the cinnamon or not, I added the cinnamon on the first one. But after sampling a tiny bit, I could see why people said to leave it out. It doesn't make it taste bad, just really doesn't compliment the cheesecake...it was just kind of there. So dropped it for the rest of them I made. I did use 20 Oreo's with the filling AND 3TBSP butter for the crust. But I did use my hand-cranked food processor to chop them...worked wonderfully and not soggy! I did let my cheesecake sit in the fridge for 2 days before giving them out because it does make the flavor much better as it sits. It does take a bit of time to make, but well worth every minute!!!
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8 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Dec. 15, 2011
These cookies were very yummy. However they were difficult to work with as the dough is very sticky. So don't reinvent the wheel in this process, this is what I found to work. Helpful Hints: First, I used a caramel nut cluster candy from Walgreens and had to half it, so I did not use walnuts in my batch. But I think a Rolo would work better. I did refrigerate the dough overnight. As stated it was sticky, which made rolling the "ball" out difficult. So I wised up after a few and coated my palms and fingers with margarine, which made it so much easier to roll the dough! I didn't divide the dough up equally, I just scooped a golf ball size dough, split that in 1/2 then sandwiched the candy, then rolled into the ball. When baking, spacing is key! Don't place too close together, or it's a bear getting the cookies apart. Also, don't use a cookie sheet that will warp when in the oven or all your cookies will slide together and you'll end up with a mess. I found 8 minutes was not long enough to cook but I found 10 to be perfect! Let cool on cookie sheet until the cookie sheet can be comfortably touched with a bare hand, but not totally cool, then transfer to wax paper, as any sooner the cookie just squished because it wasn't cool enough, and if I left it on too long the caramel that baked through was too hard and stuck to the pan, even with it greased. So, that was my experience. Now I know the tricks, I will make again! Good luck & happy baking!
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6 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 5, 2011
Almond Rocha is what these remind me of! The crackers throw you off when you hear about it, it's kind of weird to use saltine's for the base...but my friend introduced me to this treat and you can't just eat one piece! Very addictive!!! EXCELLENT!!! Very fast for a quick treat to take to a party! Everyone is SHOCKED that saltines are used as it really does taste like Almond Rocha!!
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1 user found this review helpful

Crunchy Turkey Salad

Reviewed: Nov. 27, 2011
This was excellent! I'm usually not this type of a salad person, but we were going to a football party the day after Thanksgiving and needed to bring something, & had all the ingredients, so I made this. I did add about 1/4 cup dried cranberries (tip from another recipe) and used this as a "dip" to put on crackers. Wow! I'm impressed! People loved it!!! So did I! I can see putting this on bread like a sandwich too. Thanks for the recipe! Will make again!
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2 users found this review helpful

Pumpkin Cream Puffs

Reviewed: Nov. 19, 2011
Am I the only person on this site that can't make a cream puff? I tried 3 times and ALL of my batches looked beautiful in the oven, then I poked the hole and they slowly collapsed even with my efforts to poke holes at various times in the baking process, letting them cool slower, did the cream puff good luck dance.....what am I doing wrong???? My goodness, what's the trick? UPDATE: I looked online and found a recipe very similar. It called to bake 45-50 minutes until a deep golden brown and dry. I finally got one batch to work using this method. I only lost one in this batch. Finally!
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11 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 8, 2011
I used this last Thanksgiving and forgot to rate it until I started looking for the recipe again to prep for this year's Thanksgiving! It was SO nice to be able to have moist stuffing like the kind you get out of the bird, but without having to cook it in the bird! And I could make a big batch, unlike the small amount that is able to cook in the bird. I just started it in my Crockpot in the morning and could forget about it until it was time to eat!!! I give it 5 stars because how nice it is to prep and forget it on such a busy day like Thanksgiving.
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4 users found this review helpful

Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Nov. 8, 2011
Something's missing. Not quite sure...maybe it's not being topped with guacamole. But I grew up in San Diego and am used to the Rubio's fish tacos. (anyone from down south knows what I'm talking about) This recipe...I almost gave 2 stars, because they were just ho-hum. The ONLY thing that I changed was I only had 1/4cup adobo sauce for the dressing, because that's all that I had. The marinade smelled fabulous and it soaked overnight, but once the fish was cooked...it didn't taste as good as it smelled. Darn! I was anticipating making this for days. Then when I finally made it, my girls flat didn't like it, and my husband also commented that "something is missing." However, I can't put my finger on WHAT is missing....guacamole is the only thing that I can think of that might have "spiced" it up a bit. So...my search for a kick-butt fish taco continues.........thanks anyway for the recipe.
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Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Reviewed: Oct. 26, 2011
Very good! I had my teenagers make this for our family. Because they are new cooks, I had them just bake the chicken in a 9x13 covered with foil instead of the suggested way of cooking. The last few minutes they uncovered and broiled the tops to add some color. Because there was a bit of stuffing left over, I had them top each chicken with it and it browned nicely under the broiler. So delicious, I could use this recipe for company!
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Margarita Grilled Shrimp

Reviewed: Oct. 26, 2011
This was fantastic. I marinated the pre-cooked shrimp in it and think I liked eating them cold like an appetizer vs. cooking them on skewers tasted best. Will make it again purposely to bring to a party for an appetizer and serve in a pretty bowl with toothpicks for individual "sampling." I did try marinating chicken with the same marinade and it didn't turn out as well as the shrimp.
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3 users found this review helpful

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