bhaun Recipe Reviews (Pg. 1) - Allrecipes.com (16790338)

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Hasty Chocolate Pudding

Reviewed: Jul. 18, 2010
I was looking for a cheaper, healthier, additive and sugar free replacement for packaged pudding cups, and I also wanted to avoid any plastic packaging. This recipe fits the bill. I just substituted splenda and fat free milk, and mine was as thick as the photo accompanying the recipe. I used a 50/50 mix of regular and dutch cocoa since that's my ususal staple. I loved the smooth thick texture but will try reducing the cocoa to 1/4 C next time as it wasn't as sweet as I like it, and I think that might be related to the amount/type of cocoa. However, it's quite good as is if you like a lightly sweetened dark chocolate pudding. I didn't add the pinch of salt or tablespoon of butter after cooking as some reviewers have suggested because I'm after a healthier product. I'll sacrifice some taste for that. I poured this into 4 ounce (1/2 C) heatproof jelly jars while hot and covered them with the bpa free white caps and it didn't get a skin. These jars and lids are just tossed into the dishwasher and reused for snacks--good for sugar free gelatin snacks too. Now I need a similar recipe for that!
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5 users found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Oct. 14, 2011
Just tried this. Flavors are just right, wouldn't change a thing. We particularly liked the sauce, but I cut that part in half as half was enough for us. It was still very moist. Update 2/14: Have tried all similar top-rated recipes, and this one is still my favorite. Why continue to look?
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3 users found this review helpful

Slow Cooker Chicken Cordon Bleu

Reviewed: Oct. 14, 2011
Used low salt mushroom soup instead as I didn't have cream of chicken, and I think I liked it better that way. Cheese kind of disappeared, but left a good flavor. Would make again.
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5 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Oct. 14, 2011
This one is becoming a family favorite. A tasty way to prepare sliced pork loin as it's frequently on sale here. Good blend of flavors--it's a keeper!
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5 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 14, 2011
Have used this recipe for years. Great way to prepare a bird that will get additional uses, and the drippings make a great stock or gravy. Chicken is fall off the bone tender.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Oct. 14, 2011
I still like Downeast Pumpkin Bread better, but I'm a pumpkin addict. This one is right up there, though. Muffins are light and moist, and the crumb topping just makes it. Could use the topping on other quick breads and muffins, I'd think.
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2 users found this review helpful

Breakfast Kolaches

Reviewed: Oct. 14, 2011
I'd never eated Kolaches before, so I have nothing to compare them with, but they were a keeper. Tried them with sausage, cheese, and hot peppers, and also apple pie filling. Was surprised that the same dough was so good both ways. Use just a bit of confectioner's sugar glaze on the sweet ones. Will make again.
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3 users found this review helpful

Corn Fritters

Reviewed: Oct. 14, 2011
Oh my! Baked these in a pancake puff pan on the stove and served with real maple syrup. As they bake, add a bit more butter when they get dry. Don't want to lose this recipe! We use it every time the kids come in as they love corn cakes. UPDATE: Works just as well in my new brownie maker. Takes less time and attention to bake, and also less fat. I just use about 1/4 teaspoon butter per hole, and put that in while the maker is preheating. This time, I tried adding about a tablespoon of real maple syrup to the batter instead of the sugar, and I liked that better. Done this way, it makes a nice side dish for ham or pork.
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5 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Oct. 14, 2011
One of my favorite cakes. Such a subtle taste, and so easy to make. Probably shouldn't make it as much as I do, but can't resist. Stays moist until gone, even seems to get moister as it ages.
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2 users found this review helpful

Green Salad with Cranberry Vinaigrette

Reviewed: Oct. 14, 2011
I've always loved the restaurant version of this, and I'm glad to be able to make it at home. I find the dressing good on any sweeter style salad, just like my favorite raspberry one. I sometimes add a bit more sugar to taste.
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4 users found this review helpful

Farmer's Salad

Reviewed: Oct. 14, 2011
Since I have access to a refrigerator at work, this is a frequent lunch choice. So good and easy! Would also be good for potlucks as it's a bit different. Wouldn't change a thing.
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4 users found this review helpful

Taco Seasoning I

Reviewed: Oct. 14, 2011
I live salt free, so I use this all the time because I can leave out the salt. Store it near the stove in a small bottle and you'll find you reach for it more and more. Thanks, Bill!
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3 users found this review helpful

Cioccolata Calda (Hot Chocolate Italian-Style)

Reviewed: Oct. 15, 2011
Mmm good! I tried this on the stove and in the microwave, and the microwave version was smoother and less fuss. I whisked the dry ingredients in my batter bowl, whisked in the smaller amount of liquid until smooth, then whisked in the larger amount of liquid. Cook on high 1 1/2 minute, stir, and repeat 3 times. Do use a batter bowl for cooking as you want it to come to a rolling boil, and it foams up. Add 1/2 tsp vanilla after cooking. I used 3 Tbs sugar, 2 Tbs hazelnut creamer instead of the smaller amount of liquid, and the 1/2 txp vanilla. Was scrumptious, took only 5 minutes, and only had one bowl to wash. What could be better than that? A very small scoop of vanilla ice cream or whipped cream on top makes this very special.
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4 users found this review helpful

Polish Meat and Potatoes

Reviewed: Oct. 16, 2011
Good rustic food! We added a small amount of fresh hungarian wax peppers as in our area, hot peppers seem to be in everything like this. Liked the blend of colors and flavors. Also used low fat kielbassa, parboiled potatoes, and just a splash of olive oil as a substitute. Probably still a lot of saturated fat, but that should help balance it out.
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2 users found this review helpful

Chocolate Oil Cake

Reviewed: Feb. 9, 2012
This DOES have a name--Wacky Cake. Surprised no one else recognized it. It's a depression era recipe, and this is the same recipe as mine except that mine takes 2/3 C oil. Maybe that's why some are finding this recipe a bit oily. I've always added an extra teaspoon of vanilla as it boosts the flavor, and dark cocoa is best with this recipe. You won't like this cake if you only like cakes that are light and have a fine crumb. This one is dense and moist. Takes no milk or eggs, thus it's usefulness during the depression. Look it up online; there are quite a few variations on this theme. Perhaps the current economic climate is forcing it's comeback...
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8 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Apr. 6, 2012
Great taste! Would cut milk down to 1/2 C next time as there was lots of juice to pour off. Used 1/4 C brown sugar, but I think 2 tablespoons might be enough. I also used Italian bread crumbs instead of saltines for the added seasoning, and I added a splash of Worchestershire to the topping. I put the sauce on top this time, but might split it half on top and half on the bottom next time. Mine took 1 1/2 hours to bake, but I'll try it in a shallower baking pan next time. Moist and flavorful.
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4 users found this review helpful

Greg's Southern Biscuits

Reviewed: Jan. 12, 2013
I've made this recipe many times now, and sorry, but I've shortened the process somewhat. I'm way to lazy to freeze lard and grate it:) I measure the dry ingredients into my mixing bowl, then add in 2 tablespoons butter flavor shortening and 2 1/2 tablespoons soft margarine instead of the fats. Cut that in, and add in the buttermilk. It's still my favorite biscuit recipe, and an easy five stars. Also, I've forced myself to cut straight down without twisting, and these rise high, have a tender crumb, and stay moist if there are leftovers. That's not often!
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Fresh Southern Peach Cobbler

Reviewed: Jan. 19, 2013
Gone 15 minutes after I took it out of the oven, so it must be good! We ate it hot with vanilla ice cream. My son brought me a quart of home canned peaches, and I used them to make this cobbler for breakfast. The peaches were canned in light syrup, and I drained them and used about half the peach liquid in the fruit layer, along with an extra teaspoon of cornstarch. A good tip is to put the fruit layer in the microwave for the first cook time, as it's quick, and it's easier to tell when the filling has thickened completely. The only change I might make next time is to add a bit more butter to the crust, maybe another 2 tablespoons full, because I like more of a buttery taste. This one's a winner though.
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Delicious Ham and Potato Soup

Reviewed: Feb. 4, 2013
This is very similar to my standard potato soup recipe (which I wing without a written recipe) and it's always been a family favorite, so I had something to compare it with. I have to cook as salt free as possible now, so I omitted the salt and chicken bullion, and substituted thinned salt free homeade chicken stock from my freezer for the cooking water. I added about 8 slices of American cheese, and a good sprinkling of Mrs. Dash table blend, maybe as much as 1/2 teaspoon, right at the end for added flavor. For the milk, I used a 12 ounce can of fat free evaporated milk plus enough skim milk to make 2 cups. I also adjusted the thickening by stirring in a flour/water paste made with about 3 tablespoons of flour at the end as we like it a bit thicker. I reduced the pepper to 1/2 teaspoon, and would reduce it to 1/4 teaspoon next time as there was too much "bite" this time. I would also do all the thickening at the end next time, as I really don't think making the roux separately adds anything, and it is an extra step and an extra pan to wash. Just make sure to simmer the soup for about 15 minutes to allow flavors to blend and the flour to thicken before serving. I would also increase the onions by about half next time, but it was also very tasty this time too with these changes.
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Terrific Turkey Chili

Reviewed: Nov. 25, 2013
Have made this several times just as written except for adding a can of rinsed drained garbanzo beans toward the end of cooking. I love the mix of spices. Took it to a tailgate and had requests for the recipe. This one is a winner; even better the next day as leftovers for lunch.
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1 user found this review helpful

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