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

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Breakfast Burritos

Reviewed: Nov. 14, 2009
These are very popular with my grandson and his friends. I did make a few changes. I had some already cooked bacon in my freezer, so I chopped it and mixed it and the onion into the eggs as I scrambled them. My grandson works in a fast food place that makes similar burritos, and he suggested that I put a half slice of cheddar onto the tortilla, then put the scramble on top before folding it up. It's easier and less messy than sprinkling shredded cheese. Now I make them up in advance, wrap them in parchment paper and freeze them in zippered plastic bags. The boys warm them up in the microwave for snacks.
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85 users found this review helpful

Stacey's Hamburger Seasoning

Reviewed: Oct. 6, 2009
I make this up in bulk (64 servings!)and keep in an airtight jar. It's great for most dishes that call for ground beef or ground turkey. I've used it as a starter mix for chili, meat loaf, and meat+ casseroles. About 2 tsps per lb of ground meat is usually about right for me.
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42 users found this review helpful

Betty's Green Tomato Chutney

Reviewed: Oct. 6, 2009
This is really good. All the adults who have tried it loved it. None of the kids (teens) will even taste it! But they won't taste a lot of foods that are new to them! I made a lot of it and it will probably last into at least part of the fall/winter season.
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23 users found this review helpful

Ham Potato Scallop

Reviewed: Apr. 27, 2009
This is great comfort food! I don't use many prepared foods, so I used fresh potatoes. Because I was running late, I parboiled the sliced potatoes for 5 minutes before mixing with the other ingredients. If you do this, either don't use too much of the water they were cooked in, or use dry milk (no added water) in place of the milk called for. They're apt to be too soupy. (Ask me how I know this!) You may want to add a little salt if you use fresh potatoes. I'll give myself more leeway next time I make this and won't have to parboil them and I will still use less water, because they don't need to be rehydrated.
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18 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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16 users found this review helpful

Quick Goat Cheese

Reviewed: Nov. 9, 2008
I made this and it turned out fine. I enjoyed it, but couldn't persuade anyone else to try it. Next time I'll tell them I bought it at the store and they'll enjoy it, too!
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13 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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12 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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12 users found this review helpful

Applesauce Cookies II

Reviewed: Aug. 1, 2009
This is a wonderful recipe! I've made it several times, now, and it also works with just about anything that resembles applesauce in texture. Of course, I began with applesauce and they were great, but it also works with cooked pumpkin, raw carrots, or zucchini grated in the food processor. When I substituted them, because they are less acid than applesauce, I added two teaspoons baking powder. I've become very experimental lately, trying to use up leftovers in the fridge!
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12 users found this review helpful

Texas Enchilada Sauce

Reviewed: Aug. 1, 2009
My first time making this enchilada sauce was a big success! I may add more chipotle for a little extra zing next time, but you can bet I'll be making it again very soon. I suggest doubling or tripling the recipe and making it ahead and freezing if you're going to be using it in other recipes. It's that good!
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12 users found this review helpful

Unstuffed Cabbage

Reviewed: Mar. 13, 2009
This is one of my favorite stand-by recipes. It's quick and easy. I always add onions and sometimes shredded carrots, and use vinegar in place of lemon juice. I'm not vegetarian, so I use ground turkey. My method is a little different, too; I brown the onion, then the meat, then add the cabbage.By the time the cabbage is slightly cooked, it's ready to serve. We love it!
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12 users found this review helpful

Homemade Steak Sauce

Reviewed: Jan. 13, 2010
The best! This is a definite keeper! I did make one substitution - didn't have red grapefruit, so used 2 T lime juice and 2T water. Had my daughter taste-test it, and she liked it better than the best-selling commercial brand! The homemade was slightly less sweet and a tad spicier. and not quite as smooth as the brand name one. I probably didn't blend it long enough. I'll do it longer next time. and use the red grapefruit juice, as well. My grandson and his friends use steak sauce for all kinds of meats and chicken, and they go through it fast! Now I can make it up as needed. Thank you!
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10 users found this review helpful

Dry Spice Rub for Lamb or Beef

Reviewed: Oct. 6, 2009
It's also great for pork loin roast! I make this up in bulk and keep it in a labeled airtight jar. I add 1 1/2 tsp salt and 3/4 tsp granulated garlic, and omit the curry (nobody here likes curry) Then I use about 2-3 Tablespoons of the mixture rubbed onto the fat side of the pork roast. When I remember to do it, I poke holes into the roast first, with a fork to let the flavor penetrate. Mmmm good!
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9 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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8 users found this review helpful

California-Style Spanish Rice

Reviewed: Aug. 21, 2009
I'm delighted with this recipe. I did do some things a little differently, like using my own fresh tomatoes and leftover cooked rice. Basically, I believe this recipe could be adapted to quite a few different tastes...which I will probably do in future because I don't always have all the same ingredients!
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8 users found this review helpful

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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7 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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7 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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7 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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7 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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7 users found this review helpful

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