hazelnut Recipe Reviews (Pg. 1) - Allrecipes.com (18071561)

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Kasha II

Reviewed: Aug. 19, 2012
I'm giving it 5 stars because it's really good! Easy to make, too, because I used green onions and celery that I had previously chopped and dehydrated. The only change was that I used chipotle pepper because it's the only hot pepper I had. I made it a second time, using some leftover cooked rice 1 beef bouillon cube and the small amount of liquid I had drained from the diced tomatoes. (I didn't add the 2 cups beef broth because the rice was already cooked) Still really good. This recipe is not only delicious, but versatile!
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6 users found this review helpful

Puff Pastry

Reviewed: Oct. 18, 2011
I can't see a difference between this custom version and the original by "your mom". Is it just the butter not indicated to be at room temp?
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3 users found this review helpful

Italian Herb Bread I

Reviewed: Aug. 12, 2011
Great recipe! My only change was to use butter instead of olive oil, which I was out of(!). Then, because it was so good, I decided to make bread sticks from it, and they turned out really good, too. I divided the risen dough into thirds, rolled each third to about 1/3-1/2 inch thickness, cut into about one-inch wide sticks,let them rise second time for about 40 minutes, baked on parchment for 20 minutes at 375 degrees. I think it made about 40 sticks, but they were being eaten right out of the oven before I thought to count them. Big success! I'm going to make them again, for a pot luck, and will also take homemade dipping sauce.
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4 users found this review helpful

No-Knead Artisan Style Bread

Reviewed: Aug. 12, 2011
this is a great recipe. I've been baking it plain for quite awhile, but I never thought about adding herbs. Now that I've found it here, I've added the herbs, as in your recipe and it's even better. I only use 1 tsp salt, though as I try not to eat too much sodium. Next, I'm going to experiment with chopped olives and garlic, and Ancho pepper.
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5 users found this review helpful

Vanilla Pudding

Reviewed: Jul. 29, 2011
This is the same recipe I've used for years, so I can vouch for it. You can add nearly any flavoring, including cocoa, (up to 1/4 cup). It's also a good base for many kinds of fruit (I use the fruit water with dry milk, instead of plain milk). I usually don't continue to let it cook after adding the vanilla...probably just from habit.
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11 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Feb. 8, 2011
The best! I made this yesterday, and amazingly had all the ingredients! It was so good that I will make it again very soon! It makes a lot, about 3 quarts, but it's certainly worth freezing if you can't eat it all right away.
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4 users found this review helpful

Zucchini Casserole a la Hazel

Reviewed: Oct. 10, 2010
I gave this recipe 5 stars for flavor. I did make some changes...used cheddar because I didn't have mozzarella, and lined the bottom of the casserole dish with bread crumbs...The crumbs absorbed any extra liquid and they tasted good as well. I stirred them into the casserole before serving it with freshly grated parmesan cheese on the side, which I believe enhanced its flavor.
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4 users found this review helpful

Zucchini and Cheese

Reviewed: Oct. 10, 2010
I gave this recipe 5 stars for flavor. I did make some changes...used cheddar because I didn't have mozzarella, and lined the bottom of the casserole dish with bread crumbs...The crumbs absorbed any extra liquid and they tasted good as well. I stirred them into the casserole before serving it with freshly grated parmesan cheese on the side, which I believe enhanced its flavor.
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15 users found this review helpful

Bird Seed Energy Bars

Reviewed: Sep. 9, 2010
These are perfectly wonderful! I made sure I had everything needed...no substitution or omissions, and they came out exactly right. I used a pizza cutter and knife to cut them into rectangles, ate only one (extremely hard to resist eating a second!)They're in my freezer now, individually wrapped so that I can grab one when I go for my morning walks. I did spray my hands with non-stick pan spray before mixing, so clean-up was a snap, too. I'll be making these many more times!
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6 users found this review helpful

Gingered Sweet Potatoes

Reviewed: Feb. 26, 2010
Dee-Lish! Ginger is key to this recipe, which is a keeper for me. It lends a new depth of flavor to a dish I already liked. I'll be making it again, soon.
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6 users found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Feb. 21, 2010
Superb! I just went to buy more honey so I can make this again! This time, I bought 8 pounds! (lots of chicken breasts in the freezer; got a great buy) Even the kids love that honey-mustard flavor. I used a type of Japanese sticky rice, with the sauce over it, and it was perfect. My only change was that I used homemade bacon bits instead of the raw bacon on top. I keep those on hand regularly, and this was a perfect recipe to use them.
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5 users found this review helpful

Vegetable and Tofu Stir-fry

Reviewed: Feb. 7, 2010
I I gave it 5 stars because it was just right, although I substituted a lot, because most of the vegs I had available didn't match your recipe. I did have tofu, bean sprouts, carrots,garlic and mushrooms; Everything else I substituted or omitted. However, your sauce recipe is top of the line for flavor, so it was still a major success! I wanted to let others know that it allows for a lot of variations.. I did double the sauce because by the time I had everything else together, it was really more than I expected.
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5 users found this review helpful

Sweet Challah

Reviewed: Jan. 29, 2010
Tastes really good. I'm not very adept at braiding limp dough, so it looked odd. It does freeze well, though, so you could make it up ahead.
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9 users found this review helpful

Bubble 'n' Squeak

Reviewed: Jan. 29, 2010
I liked it, but my family didn't, so I probably won't make it again. (I have some really fussy eaters!)
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3 users found this review helpful

Macaroni and Cheese V

Reviewed: Jan. 29, 2010
This is pretty good. It seems like a lot of cheese sauce for a small amount of pasta, so I doubled the pasta. I do have a trick for sauces that require long stirring - warm the milk to lukewarm in the microwave before adding. Cuts down a little bit on the time to reach simmer, hence, less time spent stirring.
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5 users found this review helpful

Twice-Baked Potatoes Supreme

Reviewed: Jan. 29, 2010
I love this recipe! (I found that if you work it right, there's a little leftover filling to snack on when you're done stuffing.) I served them at a special dinner, and my guests loved them, too! I did freeze a couple, but wasn't really pleased with them reheated...too dry. So I don't recommend making extra especially for freezing.
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6 users found this review helpful

Wonderful Short Ribs

Reviewed: Jan. 29, 2010
Great recipe! I'll be making it again and again. It makes a truly amazing sauce as it cooks. I've used it for rice and pasta, next will use with mashed potatoes. I'm thinking this would be a good recipe for a slow cooker.
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6 users found this review helpful

Pizza Sauce and Dough

Reviewed: Jan. 25, 2010
I already have a dough recipe I like, so I didn't make this one... But this sauce! Super! I doubled the recipe and froze packages of it for later use. I not only make regular pizzas for dinner, but also mini pizzas for my teenaged grandson and his friends for snacking. They like to dip hot or warm pizza in additional (cold) sauce, and they have also given this recipe 5 stars! You can't get any better praise than that. These kids are experts in pizza tasting!
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5 users found this review helpful

Kasha

Reviewed: Jan. 25, 2010
I'm giving it 5 stars because it's really good! Easy to make, too, because I used green onions and celery that I had previously chopped and dehydrated. The only change was that I used chipotle pepper because it's the only hot pepper I had. I made it a second time, using some leftover cooked rice 1 beef bouillon cube and the small amount of liquid I had drained from the diced tomatoes. (I didn't add the 2 cups beef broth because the rice was already cooked) Still really good. This recipe is not only delicious, but versatile!
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4 users found this review helpful

Amazingly Good Eggnog

Reviewed: Jan. 13, 2010
This eggnog is truly amazingly good! =) It's a little less sweet than what you can buy, but this has a fuller flavor, which I like better. Because we have children in the house, I omitted the rum, but it's available and adults can add it if they choose. This one goes into my "best recipes " collection!
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3 users found this review helpful

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