nhohmann Recipe Reviews (Pg. 1) - Allrecipes.com (1664590)

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West African Peanut Stew

Reviewed: Apr. 24, 2014
Pretty delicious! I made and used my own chicken stock and ended up using about 4 & 1/2 cups (cutting back based on other reviews). It was thick. But I also used fresh cherry tomatoes (quartered) instead of canned diced tomatoes. I substituted kale (that I already had on hand) for the collard greens and it was great. It's nice that's it's full of healthy power foods: sweet potatoes and dark, leafy greens. Will definitely make again.
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Italian Sausage Soup

Reviewed: Sep. 7, 2011
Super stuff. Made it for the first time tonight when we had our new neighbors over. Perfect.
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6 users found this review helpful
Photo by nhohmann

Crispy Rosemary Chicken and Fries

Reviewed: Jan. 21, 2010
I've made this a few times since it's crazy easy and comes out tasting great. I recommend using a mix of legs and thighs. Any potato should work in the recipe, but cut more wedges if they're large, otherwise they'll be too plump and won't crisp up nicely. I highly recommend using fresh rosemary and garlic. And always use freshly cracked pepper. Throw under the broiler for a few minutes at the end to crisp it all up (helps to baste it first). Delicious.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 18, 2009
I was crazy sad that these didn't turn out to be 'the best' -- especially after hundreds of 5 star reviews and raves. I followed the recipe exactly and these turned out both dry and cake-like (think Bisquick). And yes, as many reviews have pointed out, they are bland. I couldn't even bear to decorate them and I ultimately threw out most of the batter (which tasted good). Looks like a blue, blue Christmas for me unless I find a new recipe fast. Happy Holidays!
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Jasmine's Brussels Sprouts

Reviewed: Nov. 28, 2008
I made this recipe using pancetta and it was absolutely delicious. In fact, it was the only dish that completely disappeared at the dinner table on Thanksgiving. I did add one small onion, sliced thinly, which I sauteed with the pancetta. I also recommend using freshly cracked black pepper. I made the dish a couple of hours ahead of time and then put them in a warm oven for about 20 minutes before we sat down to eat.
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2 users found this review helpful
Photo by nhohmann

Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Reviewed: Mar. 25, 2008
We served this during Easter brunch and it was well received. As others have mentioned, there's no need to measure the pesto or goat cheese precisely -- simply use what is necessary to cover the bottom and to suit your taste. Also, be creative when placing the sun-dried tomatoes on top. Presentation, taste, and originality make this a five-star quiche recipe.
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2 users found this review helpful
Photo by nhohmann

Bagel and Cheese Bake

Reviewed: Mar. 24, 2008
This recipe gets 5 stars for making it easy to feed a large group of people breakfast -- one that's both hot and enticing when it hits the table. Changes I made: I used a full pound of bacon (instead of 1/2). Likewise, I cut the bagels into bite-size pieces. I also added 1/2 a red and yellow pepper, diced, for added flavor and color. And instead of Parmesan cheese, I added extra cheddar to the top before baking. Finally, I covered the dish with aluminum foil for the first 20 minutes of baking. Results: The top layer came out soft (not hard as other reviewers experienced). I would definitely make it again for a brunch or large family gathering.
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Creamy Pasta Bake

Reviewed: Mar. 20, 2008
It’s creamy, warm, colorful, and soft. It’s also bland. Perfect for picky eaters (who also happen to like spinach). As others suggested, you may want to add a pound of Italian sausage to give it more appeal.
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4 users found this review helpful
Photo by nhohmann

Drop Biscuits and Gravy

Reviewed: Mar. 19, 2008
"Wow. Just like Davey's Chuck Wagon in Denver,” my wife said after her first bite. Instead of cutting back on the sausage (as others have suggested), I simply increased the amount of milk in the gravy to 2 cups. Also, I highly recommend adding freshly cracked pepper liberally while cooking. And if looks matter to you, the way you drop the biscuit batter on the cookie sheet is the way they’ll come out. Be sure to double the recipe if you’re serving more than 3 people. The recipe for the biscuits makes about 5 large biscuits -- consider doubling it even if you don't double the gravy recipe.
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Chili Rick's

Reviewed: Feb. 2, 2008
This chili took second place at a recent chili cook-off that had fairly stiff competition (7 other decent entries). Of course, what makes this particular recipe a “winner” is its novelty. Who doesn’t enjoy chocolate? So here are my tips for taking a prize with this recipe: (1) Give it a good name that includes the word chocolate. No offense to Rick, but call it something like “Chocolate Chili Cha Cha”. This also warns away anyone who may be allergic to the key ingredient. (2) Offer two toppings only: sour cream and shaved chocolate. (Let the competition keep that dull cheddar cheese.) (3) Add a few dashes (or more) of cayenne pepper to give it a little pep. (4) Cut back on the BBQ sauce as others suggested, but consider adding ¼ cup of brown sugar. But be careful: don’t make it too sweet. (5) Add more beans (as I did) if you feel the meat to bean ratio is too large. (6) Make it 36 to 48 hours prior to the competition to allow the flavors to meld. Also, many people commented that the chili reminded them of a mole (MOH-lay) – a traditional Mexican sauce served over chicken or turkey that incorporates chocolate but is not typically sweet. So, you may want to consider serving it with hot corn tortillas (instead of corn bread). The idea is to set your chili apart from the rest of the competition. Good luck…and may the best chili win. Yours. [One last note: I sliced the onions into thin rounds and sautéed them in a little of the bacon grease. Delicious.]
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Photo by nhohmann

My Canadian Friend's Bean Soup

Reviewed: Dec. 8, 2007
Yes, this soup is quite delicious -- but the best thing about this recipe is how easy it is to throw together. Super easy, that is. And it tastes and looks like it's spent a good day simmering on the stove top. Changes: I doubled the chicken stock to maintain its soupy consistency -- otherwise it thickens up to a stew over time. This was one of the soups we presented during our annual soup extravaganza and it received many kudos. We have made it several times and will continue to make it.
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Eggnog I

Reviewed: Dec. 17, 2006
It's easy to make and tastes great. Last night I brought the ingredients over to a holiday party and whipped it up (literally) in the kitchen in less than 20 minutes. Because I didn’t have time to chill it, I placed the eggnog in a bowl nestled on top of ice in a larger bowl. It was an instant hit. Things I did: (1) Added 1 & ½ cups of dark rum (Bacardi Black); (2) Placed the mixing bowl (for whipping the cream) in the freezer for approximately 20 minutes prior to using – it helps the cream thicken faster with the hand-held blender; and (3) Sprinkled cinnamon and nutmeg on top. Will definitely use the recipe again. [2009 Note: I now use a blender (which is better than a hand-held mixer to thoroughly blend the eggs). In a blender add the eggs, sweetened condensed milk, vanilla, and a generous splash of the milk and blend well. Then pour into a large punch bowl and add the rest of the milk (and rum) and mix. Continue with step 2 from there.] Happy holidays…ho, ho, ho.
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