HAWNTER Recipe Reviews (Pg. 1) - Allrecipes.com (1805052)

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Mom's Best Peanut Brittle

Reviewed: May 28, 2004
Wow! For those of you who put in 2 cups of peanuts, you must really like a lot of nuts! I put in about 1 & 1/4 cups and stopped there. I didn't even attempt the fork idea. I kept my cookie sheet warm in the oven while the candy was cooking. When I poured the mixture onto the warm pan, it stayed soft long enough for me to then tilt the pan to spread the candy out.
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1527 users found this review helpful

Brown Sugar Smokies

Reviewed: Dec. 29, 2002
I've made these several times now and they've always been a big hit. I've modified the recipe a bit. I don't even use the skewers. I lay several slices of bacon on top of each other, slice them into one or one and a half inch pieces and wrap a piece around the smokie. Then, I sprinkle them all with brown sugar. (I sprinkle them about three times total during the cooking time....I like them better with more sugar than the recipe states.) I broil them for about 15 minutes or until bacon is crisp (center rack). Thank you so much for sharing the recipe Tina! I'll use this one for my Superbowl party and for many parties to come!
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291 users found this review helpful

Brown Butter Cookies

Reviewed: Nov. 21, 2002
My family really liked these cookies. They are delicious and unique. They remind me a little of butter toffee. Real butter makes all the difference! To give the flavor even more depth, I slightly toasted the pecans in the oven while it was preheating. I tried the cookie with and without the glaze. I preferred the glazed. Since these cookies start out light brown, it was hard to tell by sight when they were done. I cooked the first batch a little too long. So follow the cooking time on the recipe and they should turn out great!
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72 users found this review helpful

Baked Pork Spring Rolls

Reviewed: Jan. 28, 2003
I used egg roll wrappers. I baked some of them and fried some. The baked were pretty good but I still prefer the heart-attack-on-a-plate fried method. I'd definitely bake them if I were to make them very often. The filling was very good. I used a bit of dried ginger instead of the fresh because I thought so much fresh ginger might overpower the other ingredients. I'll make these again!
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55 users found this review helpful

Churros

Reviewed: Dec. 29, 2002
These were pretty good except they were much tougher than churros I've bought. I didn't overmix but they ended up chewy. I also had to make sure I didn't make them too thick because my first batch wasn't cooked all the way through. My kids liked them though.
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50 users found this review helpful

Lemon Chicken II

Reviewed: Nov. 19, 2000
This is the best lemon chicken recipe I've tried. My husband likes to order lemon chicken at restaurants and he thinks this recipe is great! I added a couple of tablespoons of flour to the batter recipe so that it would adhere better to the chicken. I also left the breasts whole. Very delicious! This one's a keeper!
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50 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Nov. 4, 2002
These were a hit at my family reunion. They taste a bit like a turtle brownie. I tried both Rolo's and Hershey's Caramel's with a chocolate center...sorry I can't recall the exact name. I preferred the Hershey's. Rolo's didn't hold up as well as the Hershey's did. I also drizzled the cookies with melted milk chocolate after they cooled a bit. YUM!
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41 users found this review helpful

Jet Swirl Pizza Appetizers

Reviewed: Jan. 28, 2003
I made these for my Superbowl party and they were great...although I might have to change the name from "Jets" to "Broncos" Ha Ha. I used frozen bread dough instead of pizza dough. I also added pepperoni and bit of pizza sauce to the mix. I'm glad I took another reviewers advice and let it sit a while before I cut it because it worked out nicely!
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36 users found this review helpful

Praline Cheesecake

Reviewed: Nov. 11, 2002
Next time I'll reduce the rum flavoring by a little because it seemed to slightly overpower the other ingredients. I also left off the sour cream topping. Instead, I drizzled caramel sauce on the cooled cheesecake and decorated it with toasted pecan halves. My family enjoyed it!
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29 users found this review helpful

Salmon with Pecan Honey Glaze

Reviewed: Nov. 4, 2002
This wasn't bad but I think it needed a little zing....maybe a little bit of spicy mustard stirred in. The sauce just seemed too sweet.
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24 users found this review helpful

Italian Sausage Soup

Reviewed: Sep. 9, 2002
I made this recipe on a cold day and it really hit the spot. I increased the garlic to three cloves, added one small onion diced, decreased the zucchini to one, omitted the spinach, and added about a cup of cooked pasta (I added the pasta at the end of the cooking time). Next time, I think I might use hot italian sausage instead of mild to give it more zing. Thanks for sharing the recipe Karen.
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16 users found this review helpful

Harvest Rice Dish

Reviewed: Nov. 23, 2002
I didn't quite know what to expect with this recipe. I was pleasantly surprised....it was the perfect companion to my pork roast. I found two medium sized onions to be plenty.....I'm not sure I would have wanted another onion in it. I also didn't have any orange zest so I left it out. This was a nice change from regular rice.
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12 users found this review helpful

Jim Goode's BBQ Beef Rub

Reviewed: Feb. 10, 2001
I wasn't as excited about this recipe as others were. I tried it on a London Broil. Maybe I needed a different cut of meat.
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12 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Nov. 23, 2002
These were good but I think I prefer blueberry muffins without the streusel topping. I really like foods with streusel, but in this case it competed too much with the blueberries. I love soft blueberry muffins and this topping made them crunchier than I like. Still, my husband really liked them so I rated them four stars.
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11 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 6, 2002
I have to admit I was skeptical that these would taste like the real thing. Wow!!! This was the closest I've ever come to duplicating the Cinnabon recipe. I scored major points with my hubby with this one! I baked them at 350 for around 18 minutes (glass pan). I also doubled the frosting and whipped it for several minutes to make it fluffy like Cinnabon's. This one's a keeper! Thanks for sharing Marsha!
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10 users found this review helpful

Real N'awlins Muffuletta

Reviewed: Feb. 9, 2005
Yum! Great addition to our Superbowl buffet. I omitted the pearl onions and instead, added sliced red onion. I couldn't find mortadella so I left that out as well. I didn't want soggy leftovers so I put the meats on the bread and put the salad in between the meat and the cheese. We thought it was even better the next day!
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8 users found this review helpful

Pumpkin Cheese Pie

Reviewed: Oct. 19, 2002
This recipe leans more towards "pie" instead of "cheesecake". I know the recipe says "pie" but I guess I expected to taste the cream cheese more. It is still a very good pumpkin pie recipe. I baked it in a ten inch springform pan with a graham cracker crust. It was moist and tasty!
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8 users found this review helpful

Shrimp and Crab Enchiladas

Reviewed: Aug. 3, 2004
These were pretty good. I added a bit of cream cheese, green chilies, and garlic to the filling which added a lot of flavor. The only problem I found with this recipe is that the green enchilada sauce seemed to overpower the delicate crab flavor. I might try this again but I'll add less of the green enchilada sauce and maybe add some half and half.
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6 users found this review helpful

Thai Beef Salad

Reviewed: Apr. 12, 2005
This recipe is so good! I made a few changes. I used a combination of lemon juice and lime, adding the zest from two limes. I also added bean thread noodles and I served chopped jalapenos on the side for those who like it hot. I didn't use the lemon grass or the tomatoes but I thought it was still delicious without them.
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5 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Apr. 12, 2004
This is soooo good! If you like peanut butter, do yourself a favor and do NOT make substitutions for the chocolate/peanut butter and peanuts. That's what makes this dessert awesome! I used hot fudge sauce instead of chocolate syrup. I had to thin the hot fudge/peanut butter mixture a bit with milk. I also drizzled Mrs. Richardson's caramel sauce on the top layer. Everyone scarfed it down, then asked for the recipe at my family's Easter dinner.
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5 users found this review helpful

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