HANNAH22 Recipe Reviews (Pg. 1) - Allrecipes.com (18333529)

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Onion Rice

Reviewed: Mar. 7, 2006
Our whole family loved this! I used olive oil instead of butter for sauteeing and added a clove of minced garlic to the onion, which was yellow. Basmati rice worked well for this, and I browned it with the oil and onion for a few minutes. I added parsley, thyme, and basil and increased the broth to 2 cups. Just a few grinds of pepper was all it needed. Try grating in a few baby carrots to give it a nice color. I'll make this again, probably adding almonds or pecans.
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70 users found this review helpful

Mardi Gras King Cake

Reviewed: Mar. 3, 2006
I baked this for a French party, and it was quite good. I recommend making just one cake (use a 16 x 20 rectangle of dough), but whatever you do, double the filling - it's the best part! Once you've spread the filling on the rolled-out dough, cut off the edges to make a a neat rectangle and so you don't have large doughy parts in the cake. It was great without the raisins. Try making the frosting more interesting by adding butter, sour cream, and vanilla.
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63 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 19, 2006
Extremely tasty, but needs a bit of tweaking to be award-winningly soft. The high amount of butter makes them crispy, so try replacing some or all of it with shortening or margarine. Next time, I'm also considering replacing 1/4 of the butter with egg yolks. For big, attractive cookies, chill the dough for an hour or two, then scoop it out with an ice-cream scoop and flatten the balls with your palm (they won't spread much if they're cold). Try making the dough w/o the chips, then pressing lots of chips into the cookies before putting them in the oven. Make sure to underbake them A LOT - even if the dough is very soft and shiny, it'll firm up as the cookies cool. Looking forward to trying these again.
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2 users found this review helpful

Simple Spinach Lasagna

Reviewed: Jan. 20, 2006
I was on the lookout for a healthy-but-yummy lasagna recipe, and with a few modifications this is it. I layered it differently than the recipe suggested, and with four layers of noodles you need to use 2 cups of water (do drain the spinach). I doubled the oregano and basil for more flavor and used broth instead of water. Since the cheese is already salty, 1/2 tsp of salt is better, and that's coming from someone who likes salt. Great recipe!
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4 users found this review helpful

Jambalaya

Reviewed: Nov. 7, 2005
Mmmm, mmmm! Very filling and delicious!! I made this for a French-themed banquet at my high school and it was a hit! The peanut oil was unneccessary because the sausages released plenty of fat. I eliminated the file powder (did not have) and hot sauce, and it was plenty spicy! Try adding thyme, basil and oregano. Thanks for a great recipe.
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29 users found this review helpful

Chocolate Turtle Cheesecake I

Reviewed: Sep. 3, 2005
Whoa! This is superb! I did make a few changes...baking it in a 13x9 pan works well, and that way you can cut it into neat pieces and remove any unsightly bits before serving. To do this: for the crust, combine 3 C graham cracker crumbs, a pinch of salt and 1 stick of butter and press into the bottom of the pan. Double the caramel layer and the cheesecake part, using slightly less sugar (3/4 to 7/8 C after doubling) because it would be VERY sweet as is. Assemble the cheesecake as stated, and bake at 350 for about 35 to 40 minutes or until the center jiggles just a tiny bit when you shake the pan. Cool completely, then refrigerate until chilled or over night. Cut into SMALL squares, because this is just about the richest dessert you can imagine! You may want to cut off the sides, too, because they can get a little tougher even if the middle's perfectly set. Mmmm...definitely Cheesecake Factory material!
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3 users found this review helpful

Zucchini Casserole I

Reviewed: Aug. 29, 2005
This was great! I thought the zucchini might be bland, but it wasn't at all (it actually tasted a lot like broccoli...). I used 5 C of zucchini, about half of a massive zucchini I was trying to use up. For the stuffing, use 5 C of stuffing mixed with 1 C of chicken broth. If it seems dry, don't worry - the zucchini releases moisture and the foil keeps it in, making it as creamy as can be. Try using 1 1/2 C of celery instead of the carrots.
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19 users found this review helpful

Sugar Coated Pecans

Reviewed: Aug. 27, 2005
Phenomenal! Self control is impossible around these things, so plan on eating the entire batch yourself :). I, too, found that it needed two egg whites. For the vanilla, 1/2 tsp was just enough to give it that vanilla taste without being overpowering. And don't cut down on the salt - it really enhances them. I can't wait to make these for holiday gifts!
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3 users found this review helpful

Caramel Popcorn

Reviewed: Jul. 19, 2005
As if this recipe needs another five-star review... I threw in about two cups of pecans, but any nuts would be great. As for the baking time, forty-five minutes was perfect, making the popcorn light and crisp, but not at all burned. Delicious!
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3 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Apr. 29, 2005
The original recipe isn't bad, but with some alterations it can be superb! 1/2 C red wine gives it flavor, and increase the flour to 1/3 C to compensate for the extra liquid. Use at least a tablespoon of Worcestershire sauce, and two each bay leaves and garlic cloves. We halved the onion and added a jar of those small "Holland-style" onions, but the veggies are flexible. Make sure to be bold with the flavoring, though! Delicious with crusty bread.
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8 users found this review helpful

Marinade for Steak I

Reviewed: Apr. 20, 2005
My family has used a recipe very similar to this one for years. We use a bit more Worcestershire and soy sauce, lemon juice, and red wine vinegar, omit the onion and add 1/2 C of olive oil. If you don't have prepared Dijon mustard, 2 T of ground mustard works fine, and throw in 2 tsps of parsley.
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2 users found this review helpful

Apple Crisp II

Reviewed: Apr. 19, 2005
After comparing this to some other recipes, I it so much I probably shouldn't review it at all, but anyway, it was delicious! For the apples, I used 8 C of fairly sweet apples, 1/2 C of sugar, a tsp of cinnamon as stated, 1/2 tsp of vanilla, and 2 T each of cornstarch and water. This created a very yummy, gooey sauce - not watery at all. I added 1 C of pecans to the topping and also cut in 1/4 C of shortening with the butter because it seemed too dry at first. All I know is that it tasted great and lasted less than a day!
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0 users found this review helpful

Baked Beans II

Reviewed: Apr. 17, 2005
These were great! If you use sweetened baked beans, 1/3 C brown sugar is perfect. I increased the Worcestershire sauce to 1 T, used a whole onion and added a bit extra ketchup and mustard. I also omitted the bacon and red wine vinegar. These are no-fail barbecue fare, and so tasty!
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0 users found this review helpful

Coconut Cake I

Reviewed: Apr. 1, 2005
This cake is GREAT! It has the best frosting ever, according to my mom, and I agree. I took it to a gathering and one person said it was a "slice of heaven". Absolutely delicious, and very pretty too. Note: If you use sweetened coconut, as I did, decrease the sugar to 3/4 C.
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Seven Layer Bars

Reviewed: Apr. 1, 2005
I was looking for a recipes for Hello Dollies, and this is it! Taste-wise, they were wonderful. However, my crust ended up so buttery that it could barely hold together, so you may want to increase the graham cracker crumbs. Also, 1 1/3 C of coconut dominates the bars a little bit if you don't love coconut. I, too, poured the sweetened condensed milk over everything at the end.
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0 users found this review helpful

Southern Pecan Pie I

Reviewed: Apr. 1, 2005
This pie was delicious. Like most of us, I used 1/2 C each of light and dark corn syrup. However, my oven runs a little low so I baked this for more than an hour in all, and it was still barely set. To prevent the crust from getting too brown, fold strips of aluminum foil over the edges while the pie bakes. A reliable, tasty recipe.
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40 users found this review helpful

Chocolate Chocolate Chip Muffins

Reviewed: Mar. 25, 2005
After reading the reviews, I added an extra egg and 1/2 sour cream while leaving the dry ingredients the same. I also upped the salt to 1 tsp. With these changes they were excellent! Warning: they're very rich, very moist, and REALLY hard to stop eating!
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4 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Mar. 15, 2005
This was very easy, and the sauce was creamy and delicious. I increased the basil and parsley a lot (about 3 tablespoons total) and used some dijon mustard, too. Top the chicken with toasted almond slivers before baking.
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2 users found this review helpful

Frosting for German Chocolate Cake

Reviewed: Mar. 15, 2005
Very tasty!! This frosting is not sickeningly sugary like some frostings, and I would willingly eat it even without a cake under it... However, be VERY careful not to overheat the frosting; on one memorable occasion I ended up picking out bits of cooked yolk at the end.
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13 users found this review helpful

Best Spanish Rice

Reviewed: Mar. 15, 2005
Very easy and colorful; a great basic recipe to enhance with spices to your taste. Thoroughly recommended as a quick side dish to a Mexican meal.
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0 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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