HAPPYCOOK23 Recipe Reviews (Pg. 1) - Allrecipes.com (18012044)

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Absolutely Ultimate Potato Soup

Reviewed: Nov. 11, 2013
so creamy and delish! the potatos melt in my mouth.
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Banana Blueberry Muffins with Lavender

Reviewed: Jul. 15, 2013
I was looking for recipes to use some of the lavender that grows in our garden. Happened to have an abundance of blueberries in the freezer and plenty of very ripe bananas on the counter so this was perfect. My husband, daughter, and I all loved them. The 2 youngest kids were not big fans. Perhaps a more sophisticated palette than one belonging to a 7 year-old is required. I found the lavender to be subtle but delicious, especially as it enhanced the smell of the product and left a lingering taste on the tongue. My husband thought they were really good and was surprised when I told him that they contained lavender. I found them to not be overly sweet and thought that the fruits/herb provided a nice balance of flavors without any one standing out more than the others. Will make again often.
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Potato Leek Soup I

Reviewed: Oct. 17, 2010
I thought this was just okay. I guess I missed the reviews commenting on the consistency of the soup because I foolishly made it as written and ended up with mashed potatoes. To say this is soup with 5 lbs. potatoes and 6 c. stock just doesn't add up. That's just over a cup of liquid per POUND of potatoes. To salvage the soup I had to more than double the stock which made it taste more like chicken soup than anything else. Put in more wine and seasonings to give it more flavor. Still thought it was just okay. My daughter liked it though, so that's something I guess. As written this would get 0 stars as a soup because it isn't soup. With adjustments it's ok but nothing special.
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Baked Acorn Squash with Apricot Preserves

Reviewed: Sep. 20, 2010
Simple and yummy! I had to modify the recipe but the essence remained the same. I microwaved the squash on high for 10 min. to cook before adding the other ingredients and broiling. We don't eat dairy so I substituted coconut oil for the butter and I picked the recipe specifically so that I could use some of my giant stash of home-canned jams/preserves. I didn't have apricot so I used a peach/orange marmalade. My 7 year old said that the squash was so good that it was "paradise."
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Asian Potato Salad

Reviewed: Aug. 21, 2010
We weren't sure what to do with the bok choi in our CSA box but we were determined to find a better option than letting it go bad in the fridge as in past years. This recipe made great use of the choi as well as the green onions, and cilantro also in the box, and my girls LOVE potato salad so this seemed like a good recipe to try. The only change that I made was to skip the dry hot mustard because I don't have any. Nevertheless, it was a big hit with the whole family. The Asian flavors are really clear and it is such a fun and different approach to potato salad than the norm. I just made a double batch again today to bring to a neighborhood potluck and hope that it is widely enjoyed. I know we'll be making it again as a family in any case. Yum!
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Dill Pickles

Reviewed: Aug. 16, 2008
We had a TON of cucumbers from our CSA this year so I ventured into the world of pickles with this recipe. I knew that I was not using proper "pickling" cucumbers, but I couldn't let the cuces go to waste. They were a bit mushy since I used the "wrong" kind of cucumber (I had to cur them into spears to fit them in jars). Nevertheless, I used the inversion method, added mustard seed, dill seed, and celery seed to the brine, and minced the garlic before adding it to the jars. I made a total of three batches, adding 1 jalepeno/pint with the first batch (deemed not spicy at all). Just made the third batch and added strips from 3 hot peppers per quart and we'll see how that goes. Our only problem is that we've never been able to wait the recommended time to eat them. We've already devoured the 7 quarts I made last month! I don't think that the remaining 13 quarts will last us through winter, but I know that we will enjoy every jar. Thank you for the great recipe!
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Winter Squash Rolls

Reviewed: Oct. 12, 2006
These rolls were a great way to use our abundance of winter squash. The only change I made was to sub butter for shortening. Tey turned out light and flavorful. Great warm with a little butter. Served them with 2 chilis from this site at a party. Although the corn bread was a bigger hit, I REALLy loved these rolls too. My only comment was that tehse rolls do not appear to have winter squash in them (by color or flavor). Similar to a potato bread, the squash impacts the texture more than anything else. nevertheless, a very nice roll.
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Cinnamon Belgian Waffles

Reviewed: Aug. 19, 2006
We enjoyded this today as art of my husband's birthday breakfast. Like others, I kept the eggs whole and I subbed skim milk with a bit of lemon juice for buttermilk. I used 1 t. cinnamon (would use 1.5 t. next time). I also added diced banana to each waffle as I poured them on the iron. Yummy!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 25, 2004
I love this recipe and it is a holiday staple in my house (great for gifts). I found (quite by accident) that it is even better with 2.5 c. mik choc chips and 1.5 c. semisweet. I have made it both with and without nuts and like both versions. My only caution is to be careful when adding the chocolate to the heated mixture. If the mixture is too hot and the chips get to warm too fast, the chocolate won't temper and the fudge will never set. Unfortunately this happened with my last batch and I had to throw the whole thing away (a sad and relatively expensive mishap). When it works though, this fudge is a real winner!
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Holiday Peppermint Bark

Reviewed: Dec. 25, 2004
I gave this recipe 4 *s because while I wasn't especially "wowed" by the end product, everyone who ate them in my presence seemed to really enjoy it and was terribly impressed that I had made it myself. I should add that I'm not a big white chocolate fan so that may have contributed to my lack of enthusiasm. The recipe was super easy to make and would adapt well to many modifications (e.g. top with crushed oreos, dried fruit & nuts, etc.) As for this version, I might try adding a splash of peppermint extract to the melted chocolate next time to boost the mint flavor and make it more refreshing. I thought the mint flavor in this version was too subtle. Also, I had a heck of a time crushing the candies (they actually put dents into my wood rolling pin). I think candy canes would be much easier to crush than candies. I found that using a nut cracker to break up the candies was far more effective than trying to pound them to bits.
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Chocolate Peanut Butter Cup Cookies

Reviewed: Dec. 25, 2004
I should start by saying that I used a lot of the suggestions of previous reviewers. I used 1/2 butter and 1/2 crisco, and omitted the cocoa for more of a peanut butter cookie with chunks/chips flavor. I also used mini PB cups that I cut in half and froze before adding to the batter. The "pros" of this cookie are that it looked absolutely fantastic and had a very delicate crumbly texture. My PB cups remained as yummy chunks and really looked/tasted great in the cookie. The "cons" were that it was relatively time consuming to prepare with the unwrapping, cutting, and freezing of the PB cups, the actual "cookie" part did not have much flavor despite the 3/4 c. PB in the batter, and worst of all the cookie looked much better than it tasted IMO (it looked fantastic but tasted OK). All in all, it's not a BAD recipe overall IMO, it's just not that great, and considering the amount of special ingredients that I had to buy because I don't usually keep them around the house (PB cups and chips) and the time it took to prep the recipe, I don't think I'd be especially inclined to make them again.
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Banana Banana Bread

Reviewed: Nov. 14, 2004
I'm still licking my fingers! This was fantastic and I'm sure it won't last long. I made a few modifications and am delighted with the result. I was low on butter so I used 1/4 c. canola oil and 1/4 c. unsweetened apple sauce. I subbed in 1 c. oat flour and 1 c. brown rice flour for the white flour (prefer to use whole grain flour and these aren't as heavy and "nutty" as whole wheat flour). I also added a splash of vanilla and some hearty shakes of cinnamon. I then gave into the impulse to add 3/4 c. semisweet chocolate chips (saved a few to sprinkle atop the loaf just before baking). I had 3 large bananas and they amounted to a scant 2 c. mashed. There was enough batter for a loaf for friends (I think 8x4) and a mini loaf for our family (which is almost gone). Excellent recipe!!!!
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