myhubbyisyummy Recipe Reviews (Pg. 1) - Allrecipes.com (16775981)

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Mulligatawny Soup I

Reviewed: Feb. 13, 2014
I usually read through the reviews and make the recipe according to the highest review, but am so glad I didn't on this one. I made it exactly as written and it was divine. I wish it wouldn't have been so filling so I could have another helping. I think potatoes would be a good addition next time. Thank you for this recipe!
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My Own Famous Stuffed Grape Leaves

Reviewed: Nov. 9, 2013
I don't know what I did wrong but sorry. I followed the recipe exactly, but am wondering if it was the grape leaves that ruined it? The ones I used were from a jar and in a brine, so it left a horrible taste on them. I've never had stuffed grape leaves before, so I don't have anything to compare them too, but since I followed the recipe it couldn't have been too far off.
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1 user found this review helpful

Quinoa, Beet, and Arugula Salad

Reviewed: Oct. 1, 2012
3 stars for the first day, but 4 stars for the leftovers. It was awesome the next day after all the flavors came together. My husband and I really enjoyed it and it was such a nice/healthy change from the usual side dishes.
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Scallop Scampi

Reviewed: Apr. 9, 2011
Awesome! I doubled the recipe but thought that doubling the wine made it a little to sweet, so next time I'll cut back on that. I also added shrimp, mushrooms, chili flakes and doubled the garlic. This recipe was fantastic and my husband raved about it. It felt like we were in a fancy italian restaurant. The only set back would be that with the scallops it's a fairly expensive dish.
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2 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Mar. 9, 2011
I'm not a fan of wheat bread because they're always to dense (I'm a new bread maker, so it might be my fault), but since this wasn't a "full" wheat bread I decided to try it. It came out so good! Sorry to change the recipe on my first try, but I halved the recipe and didn't want to deal with sticky honey, so only added 4tbsp of sugar and made two small loaves. It didn't rise like I expected, but it's still fluffy and very un-dense. I love it! Thanks!
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3 users found this review helpful

My Best Clam Chowder

Reviewed: Feb. 28, 2011
This was the first time I've made clam chowder and although it was pretty good, the soup was strangely sweet. I couldn't figure out what was in there that had made it so sweet but figured out that the clams that I used were preserved in a sugar mixture. I don't know if they're all like that, but I'll definitely make this again, just with a different brand of clams.
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Flank Steak with Garlic Wine Sauce

Reviewed: Feb. 9, 2011
Ooohh my gooossssh! When I bit into this steak, I swear I heard angels singing. This is Uh-May-Zing!! I made it exactly as written. Thank you for opening my eyes to what steak should taste like.
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4 users found this review helpful

Authentic Enchiladas Verdes

Reviewed: Jan. 20, 2011
These were fantastic! We had these last night and my mouth is still watering for them. I only used 3 serranos, seeds in, as others suggested and it was pretty hot, but it was that good hot where I couldn't stop eating it. After blending, I strained the sauce back into a pot and added arrowroot to thicken. I had also made my own corn tortillas the day before and they were amazing with this! We weren't really sure how to eat these so we folded them up like a taco. Excellent!! The only thing I would do different next time is to squeeze a fresh lime over the top. Thank you so much for this recipe!! I think I'll have the leftovers for breakfast.
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Slow Cooker Chicken Taco Soup

Reviewed: Jan. 19, 2011
Eh. Nothing special.
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Marinated Mushrooms II

Reviewed: Jan. 19, 2011
Didn't care so much for these. Way too much vinegar. Two stars because my husband threw them on the grill which saved them and made them edible.
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3 users found this review helpful

French Bread

Reviewed: Jan. 19, 2011
Made these for french dips last night and this was exactly what I was looking for. Perfect for dipping. The crust was nice and hard and the insides soft and moist. This'll give the baker a run for his money. The recipe is a bit bland even after adding sugar and butter, but a good starting point. **Update** 25.1.2011 Used 1 1/2Tbsp sugar to proof the yeast, 4.5C flour and added more while kneading(so maybe 5cups?), 2tsp sea salt, 1/3C unsalted melted butter mixed in while mixing the flour. After risings, baked at 350 degrees for 25 minutes. After 15 minutes, basted with olive oil. PERFECT! We like our breads on the soft side with a soft crust. So good! Now I know what everyone was talking about how they couldn't stop eating the bread. I don't have a mixer, so I did all of this by hand!
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Drop Biscuits and Gravy

Reviewed: Jan. 13, 2011
This gravy is awesome! I used chicken sausage (I've never had bulk pork sausage, but the chicken was full of yummy herbs which really added an extra kick) and salt to taste. Also, the first time I made it, it was a little to milky so the next time I used a little less than 1 1/2 cups of milk and that seemed to be perfect. I used frozen Pillsbury biscuits which were ok, but I'm sure homemade are 100% better.
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Finnish Pulla

Reviewed: Jan. 4, 2011
I think I saved this recipe right before Christmas and I've made it 4 times already! Everybody raves about this bread. I took the others' advice and have been adding 1tbsp of cardamom. I think that's the key. Also, I like making smaller braids so I've been cutting the dough into 18ths rather than 9ths. With the smaller braids, I turn the oven down to 325 degrees and cook for about 25 minutes. Instead of the egg wash and sugar, I baste the bread every 10 minutes with some melted butter and in the last 5 minutes sprinkle some mexican sea salt over the bread. I've also done a garlic butter baste with fresh minced garlic. That turned out really tasty. To keep the bottoms from burning I spread corn meal on the bottom of the cookie sheet. Thank you for this recipe! It goes great with just about anything, but we love it with soup and spaghetti.
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Lentil and Sausage Soup

Reviewed: Jan. 4, 2011
This is such a great winter soup and it tastes sooo good. My husband said it was the best soup I've ever made! I used 1lb chicken sausage, 2 celery stalks, 8-10 cloves of garlic, 6 cups homemade chicken broth and 4 cups water. I sauteed the celery, carrots and onion with some garlic, and added the sausage after about 5 minutes. I only did a couple shakes of the salt shaker, so maybe about 1/8tsp of salt and I'm glad I didn't do more then that. The sausage already adds a lot of salt. It only took about 2 hours to cook and I served it with Finnish Pulla from this site. This is such a good soup! Thank you!
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11 users found this review helpful

Finnish Flat Bread

Reviewed: Dec. 27, 2010
Tastes great, but not sure if the final product is right. I used butter in place of shortening and lemon and 1% milk in place of buttermilk. The dough was really sticky and never really formed. It tastes so good though! And I love how easy it is to prepare. I don't think there will be any left for dinner tonight :)
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Caramel Popcorn

Reviewed: Dec. 24, 2010
Wow wow WOW!! I wanted to make a Christmas treat and asked my aunt for my grandmas caramel popcorn recipe. She didn't come through and boy I am glad she didn't. This is great! And this is coming from someone who doesn't even like candy! I did as others suggested and only used 1/2cup unsalted butter and popped about 3/4cup popcorn kernals on the stove. I don't know if this is going to last until Christmas. Thank you so much!
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Best Steak Marinade in Existence

Reviewed: Dec. 17, 2010
Yum yum! This was so tasty and smelled so good. I marinated 1lb boneless short ribs for 4 hours and had my husband grill them on the barbecue. They were so juicy and moist! I followed the recipe exactly, except I added about 1tsp cayenne pepper flakes and the only thing that would change is to add more. Love the spicy!
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Simple Beef Short Ribs

Reviewed: Dec. 10, 2010
Not sure what I did wrong, but the only thing I changed was that I used boneless short ribs. They were so tasteless. We had to slather them with horseradish to give it some kind of taste.
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Refried Beans Without the Refry

Reviewed: Dec. 6, 2010
I changed the recipe around to how I normally make beans and the end result is pretty tasty! I put the onion, beans, garlic, pepper, and cumin in the crock pot and cooked them on high for about 8 hours then strained the beans (reserving the cooking liquid) and refrigerated them overnight. I'm a sucker for refried beans, so I did end up refrying them the next day. I heated a cast iron pan with about 1tbsp of oil and got it to a high heat and added the beans and some of the juice and mashed them with a potato masher. I added half a can of diced jalapenos and added sea salt during the mashing. I love the undertones of the cumin and onion. Thank you for sharing!
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