Heather Recipe Reviews (Pg. 1) - Allrecipes.com (18272764)

Stuffed Jack-O-Lantern Bell Peppers

Reviewed: Nov. 3, 2011

This was very good. Like other reviewers, I used brown rice instead of bread, but I don't think that would change the flavour, which was delicious. Making those few wee slices into the peppers to turn them into jack-o-lanterns took no time and made my husband laugh, so it's all good! I give it a 4 instead of 5 just because of the bread-rice substitution. I thought bread would make it taste like stuffing.

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1 user found this review helpful

No Bake Deluxe Hamburger Cookies

Reviewed: Apr. 6, 2011

Easy to make and a big hit. I did them for a curling club end-of-season potluck. I'll be making more for our bake sale next month. I didn't bother with the gumdrops or fruit leather. Instead I did as others did and used icing with red food colouring plus the green-tinted coconut. As others suggested, I used small dabs of honey to help make everything (including the seeds) stick.

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3 users found this review helpful

Oven-Fried Pork Chops

Reviewed: Oct. 18, 2010

I was astonished by how good this was. I have never in my life bought a stuffing mix (homemade always), and was almost embarrassed buying it in case I was seen. But this was incredibly good. I used the bowl-inside-bowl method to crush up the mix a bit finer, and used bone-free and almost-fat-free chops so I could eat every bit of the crispy outside. And as some other reviewer noted, I was careful not to follow timelines so that it didn't overcook just to crisp up the outside. Delish! ADDED in July 2011: My husband isn't keen on this recipe for pork chops, but he loves it on chicken breasts or turkey cutlets. It's a Thanksgiving taste on an everyday evening.

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2 users found this review helpful

Easy Guacamole

Reviewed: Sep. 23, 2010

I've been using this recipe for about 5 years, and everyone loves it. One can be quite flexible with the amounts of everything. Sometimes, to make a bigger dish of it, I add sour cream -- not true guac then, but people still love it.

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11 users found this review helpful

Orange Juice Chicken

Reviewed: Jun. 29, 2009

This was really good, and my husband liked it as is. I found it a bit too sweet, so next time I will cut the sugar just a bit. There was a lot of sauce, as one reviewer said, but some people really like a lot of sauce. Plus, I only used 3 half-breasts (one each for our supper and one for his lunch tomorrow), and I would use the same amount again if I had 4-6 breasts. I made sure I used a dish in which the chicken pieces were fairly tight together, so less liquid was needed to cover them. Anyway, it's a keeper.

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1 user found this review helpful

Lentil Loaf

Reviewed: Sep. 12, 2008

I tried this because of the good reviews and my husband's desire to eat more healthily. Unfortunately, we've now ordered a pizza as an alternative. I followed the tips and hints of others, and yet it still was too salty and tasted, my husband said, like stuffing, which he doesn't like. I give it 2 stars because I wasn't as negative and would have eaten it (but never made it again), but he didn't even want to eat it.

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1 user found this review helpful

Simply Divine Meat Loaf with Spinach

Reviewed: Mar. 27, 2008

Dry and salty. I wanted a way to include spinach in a meatloaf, and this looked not bad, but I was v disappointed. Certainly edible, and my husband made polite "it's fine" comments, but I will not make this again.

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6 users found this review helpful

Salsa Chicken

Reviewed: Dec. 18, 2007

An easy and very tasty recipe. Not at a spectacular-I-will-feed-it-to-prominent-guests level, but I would certainly feed it to family and friends without hesitation. I followed the recipe fairly closely, though I was making it for two so halved everything but the salsa, which I can't imagine only a cup of for a 4-person serving. I will definitely be adding this to my repertoire.

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Grilled Salmon With Orange Glaze

Reviewed: Mar. 15, 2007

Delicious! I confess that I made a lot of changes, just based on what I had on hand and my husband's preferences. I had no sesame anything, so just used grapeseed oil. I had no scallions, so did no after-cooking topping. Because of my husband's preferences, I omitted the ginger and garlic (which I thought might be a bit strong for salmon anyway). Also, I baked instead of grilled, for simplicity's sake. But all that said, I think the heart of the recipe is the marmalade-soy sauce-oil-vinegar glaze, which is delicous and keeps the salmon moist. A keeper recipe, good for 2 or company.

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19 users found this review helpful

Mexican Beef Supreme

Reviewed: Feb. 17, 2006

We learned something about jalapenos when we shopped for this. The shelf guy at the grocery store assisted in choosing jalapenos, and he said his dad used to grow them. The more pointed the jalapeno, the spicier, he said. We hadn't known that, and since we're not big on really hot spice, we chose a very rounded jalapeno for this recipe. It was perfect! A pleasant heat after you eat, but not overwhelming. And oh, yes, we did like the recipe and will make it again. It's a keeper!

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70 users found this review helpful

Mexican Style Shredded Pork

Reviewed: Feb. 17, 2006

Delicious and easy. It's a great do-ahead recipe for company. I've done both in a slow cooker and in the oven. Make sure you shred the pork while it's still warm. I like it on lime-flavoured rice, as suggested, but my husband prefers to roll his up in a tortilla. Serve with warm apple enchiladas for dessert.

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1 user found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Feb. 8, 2006

Quite tasty, and I'll make it again, but it was more of a chili than a soup. It was very thick, perhaps because I've no slow cooker here so cooked it slowly on the stovetop. Next time I'd simply add more tomato sauce and probably some broth. Also, I wasn't sure what the writer meant by "chili beans". I assumed kidney beans -- is this what others used?

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0 users found this review helpful

Spinach Quiche

Reviewed: Nov. 15, 2005

A delicious non-crust quiche. I followed the advice of an earlier poster and replaced the croutons with a mix of seasoned breadcrumbs plus grated parmesan. Delicious! The only thing I'd add is to leave about 10 minutes after cooking for the quiche to set.

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112 users found this review helpful