HMG Recipe Reviews (Pg. 1) - Allrecipes.com (180358020)

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Famous Meatballs

Reviewed: Dec. 16, 2014
Great sauce - simple, delish, and made entirely with things already on hand! Made for a party and not only were they gone in no time, practically everyone asked for the recipe. Only change I made was in the amount of pineapple-used an entire 20oz can. In juice by the way, not syrup as others have suggested. With the sugar I figured it would be sweet enough - it was just right. Regarding the amount of sauce...I made these as an appetizer and was just looking for the meatballs to be glazed. For my purposes, the amount was perfect. However, if you're looking to serve the meatballs over rice and would like sauce to cover rice as well, you'll probably want to double the sauce ingredients.
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Perfect Sesame Chicken

Reviewed: Jul. 20, 2014
Hubs & I thought the was good, not great. Our son however, absolutely loved it. I always try to make a recipe as written the first time, as I see that as the only fair way to rate something. That said, I did change the amount of sugar right off the bat - 1C just looked like way too much for the amount of liquid so I reduced it by half, figuring I could always add more if need be. Also, I made the slurry as written, but found that I didn't need to use it all. My sauce tightened up almost immediately with roughly 1/2 of the mixture. I followed all other sauce measurements, then tasted in order to assess flavor. Wow - was it sweet! If I ever made this again, I would cut the sugar even more, 1/3 or even 1/4C would probably be enough. I also found it a bit bland outside of the sweetness. Prior to serving, I added 2 tblsp rice vinegar & 2 additional tblsp soy which we felt perked it up nicely. The chicken itself was quite good - it fries up nicely with this batter, which is not too heavy. It came out tender and juicy with a light crisp. Overall, I'd make this again - with the changes mentioned it becomes more of a 4-star dish for us.
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Tomato, Corn and Avocado Salsa

Reviewed: Jul. 3, 2014
This is really delicious - even better with fresh corn & cilantro! I usually grill the corn to give it that little hint of smokiness. I use canned if I'm in a rush but if I have time, we find that the fresh-grilled corn and a little cilantro just takes this salsa over the top! Try it!
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Inside-Out Grilled Cheese Sandwich

Reviewed: Jun. 28, 2014
Made grilled cheese like this by accident once upon a time when I tried to over-stuff the sammy w/ cheese and half of it fell back out...it was delicious and now we make them like this on purpose :) delish! The crunch from the cheese on the outside is a wonderful contrast to the gooey inside - try it! To Carla H-keep the rude comments to yourself dear. As another reviewer mentioned, those of us who have been cooking for years may take the basics for granted but there are folks with little to no experience. Thank you Chef John for taking the time to share this.
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Island-Style Fried Rice

Reviewed: Jun. 20, 2014
Did not care for this at all. Followed recipe specifications to the letter with the exception of using turkey spam instead of regular and using a version of the sausage called for made with chicken instead of pork, simply because I don't eat beef or pork. The pineapple is very faint - if you want to be sure to detect it, I recommend using a large can & even consider throwing some of the juice in with the rice as it cooks. The only bites that tasted kind of ok to me were those that contained at least a bit of the green onion - provided a nice little burst of freshness so if you're going to try this definitely don't skip the green onion, maybe even add more than called for. Looked interesting and the reviews were generally good so I decided to give it a try - glad I did but definitely won't be making again.
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Buttermilk Cinnamon Rolls

Reviewed: Jun. 1, 2014
Tried this recipe based on positive reviews, but found them to be a flavorless mess. 4.5C was no where near enough flour. Added extra, 1/2C at a time and actually lost count at 6.5C. The dough never came together properly, but I continued with preparation anyway. The dough did rise nicely, but it was far too loose and practically impossible to work with. Melting the butter made it very easy to get it and the cinnamon/sugar on the dough, but the dough was too mushy to roll. Thankfully I rolled it out on a piece of floured plastic wrap and was able to use that to help me form the roll. The log would have been impossible to cut, so I covered and tossed it in the frig overnight hoping that would help firm it up enough to cut. Again, it rose nicely and I was finally able to cut the log into rolls. I baked them for 20 minutes - they browned nicely but over half of the filling bled out leaving a tasteless mess of a cinnamon roll. There was literally no flavor! I made a quick glaze with powdered sugar, a few drops of milk, and a dash of vanilla. My son was finally able to eat one once we glazed them, but they were just not good enough to justify the time involved. Followed instructions to the letter, with the exception of the flour, but this was just off. Won't be making these again. You'll be better off with the kind you pop from a can. If you do decide to try them, I highly recommend using softened butter NOT melted, in order to keep more of the filling inside the roll.
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Easy Shrimp Lo Mein

Reviewed: May 19, 2014
Delicious! We luv Chinese at my house but take out is always so greasy - problem solved with this sauce! I don't exactly follow the veggie part, I just use whatever I have on hand. Typically it's red & yellow peppers, zucchini, yellow squash, onions, and broccoli, and just out of personal preference, I always use fresh garlic & ginger instead of powder. I've made this probably a dozen times and it comes out perfect every time. Thanks for sharing!
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Caramel Frosting IV

Reviewed: May 17, 2014
I like sweet, but this frosting was just too much. The caramel flavor is there and the consistency was great to work with, but it's just altogether too sweet to be truly enjoyable.
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Lasagna Alfredo

Reviewed: May 14, 2014
Really tasty but VERY rich. I made a smaller portion in an 8x8 Pyrex using: 15oz ricotta, 10oz spinach (sautéed in a little olive oil), 1c mozzarella, 1/3c fresh grated Parmesan and s&p all mixed together for the filling. I sautéed 2 chicken breast in olive oil, then cooled and sliced them and also made my own Alfredo sauce (2 tablespoon butter, 2 tbslp flour to make a roux, then added 1c half & half and 1c milk. Once warmed through, added 8oz fresh grated Parmesan, salt & pepper) spooned enough sauce into the baking dish to cover the bottom, added a layer of noodles, half the ricotta/spinach mixture, then covered with sauce. Added another layer of noodles, remaining spinach mixture, the chicken slices, and covered the chicken with sauce. Finally, 1 last layer of noodles, sauce, and then covered with 1c of mozzarella. Placed on a cookie sheet and baked, uncovered, for 50 minutes. My husband, who doesn't care for spinach, had 2 helpings as did our son, who went on to ask what he'd have to do in order to get me to make this on a regular basis. It was absolutely delicious, but I don't even want to think of the fat and calories! Definitely a guilty pleasure and something I'd probably only make occasionally.
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Aunt Bert's White Cake

Reviewed: May 13, 2014
This is a nice, moist cake, and provides a great base from which to create all kinds of great flavor combinations, or just to enjoy as a simple white cake. I halved the recipe, which yielded 11 cupcakes. I used all ingredients as stated, except for using unsalted butter in place of shortening. My only other deviation was to add the baking soda in with the dry ingredients, as I do with all my other cake recipes, rather than mix it with the buttermilk. There was no cornbread taste or consistency, as a few others have mentioned. That could be the result of over mixing. Once you begin to add the dry ingredients, mix only enough to incorporate. Mixing too much will give you a tough cake. The cupcakes were tender and moist, though a little on the sweet side. Next time I will back off the sugar a bit as I plan to add a strawberry filling and top with strawberry cream cheese icing - yum!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 12, 2014
This was absolutely delicious! Did not change a thing in terms of ingredients and measurements but I didn't have a whole chicken on hand. Instead I used a large pack of legs and a pack of thighs - about 6 lbs total. I cut an onion, laid big pieces across the bottom of a glass baking dish, and placed the chicken on top. I coated each piece generously with spice mixture, making sure to get under skin and directly on the meat wherever possible. I covered the dish with plastic wrap and stuck in the frig overnight. Next day, I roasted low and slow as stated in the recipe and the result was some of the tastiest, juiciest, most moist chicken I have ever had. I made a simply roux in a separate saucepan and added the pan drippings. I found it to be a little too salty as-is, so I added about 1/3c of water which did the trick - gravy was knock-your-socks off delicious over rice! Can't wait to try bone-in breasts next time! Make this chicken - you won't be disappointed!!
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Aunt Kate's Strawberry Cake

Reviewed: May 11, 2014
Dry and dense, even with 1tsp b powder - we did not care for the cake portion at all. The frosting is nice and once added to the cupcakes, made them edible, but I would definitely not make this cake again.
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