Heidi Vakkilainen Recipe Reviews (Pg. 1) - Allrecipes.com (18365016)

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Heidi Vakkilainen

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Bengali Chicken Curry with Potatoes

Reviewed: Jan. 17, 2011
Very good! I would recommend probably doubling all of the spice ingredients listed (with the exception of the cilantro). You can also add coconut milk for a bit more sauce and a smoother texture.
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13 users found this review helpful

Orange Bow Knots

Reviewed: Sep. 19, 2011
Very good! I substituted full-strength orange concentrate for orange juice in both the bread and icing recipes for a bit more orange flavour and was very pleased with the results.
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8 users found this review helpful

Ukrainian Red Borscht Soup

Reviewed: Nov. 12, 2010
Superb! I also omitted the meat ingredient. Lots and lots of dill really helps to bring out the borscht flavours, in my opinion. Thanks!
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4 users found this review helpful

Lebanese Chicken and Potatoes

Reviewed: Apr. 10, 2011
--Rather too lemony in my opinion, although not a disagreeable dish.
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3 users found this review helpful

Matar Pulao (Rice with Peas)

Reviewed: Jan. 17, 2011
In my opinion, this rice dish is unnecessarily flavourless, but then perhaps that is because I am more used to the spicy Indian dishes. --Not a recipe I would make again.
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3 users found this review helpful

Mediterranean Lamb and Lentil Stew

Reviewed: Jun. 13, 2010
Excellent!!! I was a little nervous about adding the tomatoes, spinach, and lemon; but these ingredients really do add a lot to the soup. Thanks for a great recipe!
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3 users found this review helpful

LIZZY217's Lamb Gyros

Reviewed: Jun. 21, 2014
I have made this recipe many times over the past couple of years and love it. Actually, I like the meat preparation method here better than that for traditional gyro meat (using ground lamb, etc.) Here are the changes I make to the marinade part of the recipe: (a) substitute extra virgin olive oil for the vegetable oil; (b) omit the brandy completely (usually I add a little extra lemon juice and no more than a couple of teaspoons of balsamic vinegar); (c) drastically increase the marinade herbs (i.e. 1 tsp. each of rosemary, thyme, oregano, pepper, and marjoram along with an extra clove or so of garlic); and d) add a teaspoon or so of dried chicken broth granules to the marinade. If it's available, I buy fresh cubed lamb stew meat for this recipe--saves a lot of time cubing meat and trimming fat away. Also, I don't bother with the skewers when roasting the lamb. They really aren't necessary as long as you have some way of draining the fat/juices off of the meat while it's roasting (e.g. using a broiler pan). Finally, I like Yia Yia's Tzatziki Sauce(on this site) better than the tzatziki recipe given here. If the tzatziki is too bland for your taste, try adding in a little freshly ground pepper, rosemary, thyme, garlic powder, lemon juice, and/or olive oil. Finally, don't skip the feta cheese (even though the recipe says it's optional)--it adds wonderful flavor to the finished product. These gyros are GOOD! Thanks for the recipe!
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2 users found this review helpful

Easy Meatloaf

Reviewed: May 12, 2015
Good staple recipe for meatloaf. Thanks!
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1 user found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Jul. 8, 2012
Very good! I omitted the mint and didn't miss it in the final product.
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1 user found this review helpful

Apple Raisin French Toast Strata

Reviewed: Jun. 18, 2012
This strata seemed a bit bland to me somehow...
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1 user found this review helpful

Very Easy Mushroom Barley Soup

Reviewed: Jan. 7, 2011
Excellent. I used one cup of quick barley toasted briefly under the broiler and also added a bit of thyme to the soup. Utilizing the quick grain shortens simmering time considerably! :-)
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1 user found this review helpful

New Orleans Corn Bisque with Smoked Sausage

Reviewed: Nov. 5, 2010
Very good! I substituted Kielbasa for the sausage ingredient and was very pleased with the recipe result. Thanks for a great recipe!
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1 user found this review helpful

Bavarian Apple Torte

Reviewed: Mar. 2, 2008
Great recipe! I like to add a little lemon juice to the filling as well as an extra dash or two of nutmeg and allspice to the apple topping. In addition (and as I think other reviewers may have already commented on) the torte seems to seep a lot during baking, so I find that I have to place aluminum foil underneath the pan. Thank you for posting this recipe!
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1 user found this review helpful

Russian Black Bread

Reviewed: Jul. 2, 2015
I had a bit of trouble with this bread, unfortunately. The flavor was satisfactory, but my bread took much longer than one hour to rise and burnt (on the bottom) at the oven temperature given in the instructions while the interior of the bread remained raw. I made the recipe twice (using the traditional method without a bread machine) and had the same problem both times. To be fair, I made free-form round loaves cooked on a sheet pan with parchment rather than using conventional loaf pans. Just the same, I would plan on allowing two or three hours for the initial rise and perhaps lowering the baking temperature a bit (at least for part of the baking period).
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Pumpkin Cheesecake II

Reviewed: Jun. 7, 2015
This one goes in the permanent files. Thanks! :)
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White Chocolate Raspberry Cheesecake

Reviewed: Jun. 7, 2015
Definitely a keeper. Thank you! :)
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Vanilla Cream or Sauce

Reviewed: Jun. 7, 2015
Good recipe. The notes on how to alter the recipe to an individual's taste are very helpful too. I added a pinch of salt to the recipe and finished the sauce with a pat of butter at the end. Served hot and garnished with wild blueberries.
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Beef and Beet Borscht

Reviewed: Jun. 5, 2015
Very good. Thanks!
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Roasted Beets with Feta

Reviewed: May 22, 2015
Made as directed. Good. Thank you!
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Tandoori Fish

Reviewed: May 21, 2015
Vinegar flavor is a bit strong, in my opinion.
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0 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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