Honey Recipe Reviews (Pg. 1) - Allrecipes.com (18497630)

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Red Garlic Mashed Potatoes

Reviewed: Aug. 1, 2006
To make it a little easire, i crush several cloves of garlic and add to the cooking water with the potatoes..when done, drain and mash all together...the garlic will be tender & sweet and it's all right there...Also, I heat the butter and cream some before adding to the mashed potatoes.
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160 users found this review helpful

Ham and Potatoes Au Gratin

Reviewed: Dec. 7, 2006
Par-boil the potatoes first to help it along...For the topping combine some Panko bread crumbs, parmesean cheese and paprika with a little melted butter and put on top -- makes a nice litle additon..We also use more onion, at least 1/3 to 1/2 cup -- we like a real onion flavor.
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157 users found this review helpful

Mushroom Rice

Reviewed: Dec. 15, 2006
Use Crimini mushrooms (Baby Portabello's) and beef broth...Double up on the amount of mushrooms...Vegetable broth can also be used....Top w/ grated parmesean cheese just before serving and sprinkled with some snipped chives.
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156 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Sep. 8, 2006
Good recipe, but using fresh herbs and spices really helps...fresh grated garlic, minced onions or grated onion, fresh cracked pepper etc. really makes a big difference...a little chopped parsley also adds something.
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105 users found this review helpful

Albondigas

Reviewed: Oct. 11, 2006
Use low sodium beef broth instead of the boullion cubes....Also, throw in any leftover vegies you might have too. Also, we use 1/2 Cup tomato juice (low sodium_and 1/2 Cup water
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95 users found this review helpful

Brussels Sprouts with Mushrooms

Reviewed: Oct. 13, 2006
We prefer the Brussel Sprouts somewhat less tender at the start...We add some crushed garlic, and just steam the Brussel Sprouts about 5 - 6 minutes....Then saute all in a large frying pan till they are crisp tender...Also, can add some halved cherry or grape tomatoes at the end and sprinkle with parmesean cheese.
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74 users found this review helpful

Easy Shake and Bake Chicken

Reviewed: Sep. 27, 2006
add onion powder, garlic powder and parmesean cheese....adds extra punch...this is a very easy recipe... 1-2-3 and it's done.
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66 users found this review helpful

Asparagus with Sliced Almonds and Parmesan Cheese

Reviewed: Mar. 22, 2007
I always add chopped garlic when I sautee asparagus...And like Caroline C said, add the premesean cheese just before serving.
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65 users found this review helpful

Herbed Mushrooms with White Wine

Reviewed: Mar. 15, 2007
Add a little butter near the end to finish the dish -- also, use a variety of mushrooms for a little extra boost...I don't salt the mushrooms until the very end, as it draws out too much moisture during the saute process..sprinkle with a little fresh chopped parsley and if you like, a little grated parmeseean cheese.
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59 users found this review helpful

Healing Cabbage Soup

Reviewed: Nov. 30, 2006
try 1 to 2 quarts of low sodium vegetable, chicken, or beef broth instead of the water and bullion cubes..Can also add sliced mushrooms for a little different flavor.
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50 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Feb. 14, 2007
Whenever I saute Lamb, I do it in garlic infused olive oil....adds flavor without chunks of garlic
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43 users found this review helpful

Ginger Steak

Reviewed: Nov. 2, 2006
Try fresh grated ginger -- start w/ a small amount and then increase to taste..Ginder lasts quite a while in the freezer -- just break off a piece to use and put the rest back in the freezer, tightly sealed...Grating on a microplane is perfect...Also, add a little garlic for more ooomph
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42 users found this review helpful

Florentine Tomato Soup

Reviewed: May 14, 2008
I don't care to use the bouillon cubes/granules because of the sodium, so I added some vegetable stock instead of the granules and water..Sprinkle w/ grated parmesean cheese right before serving...Also good with adding some thin sliced fresh mushrooms.
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38 users found this review helpful

Easy Fried Spinach

Reviewed: Oct. 11, 2006
Way to much oil and butter...I don't add the garlic, crushed or sliced, until some of the spinach has wilted down some so that the garlic doesn't burn...Also, add some fresh sliced mushrooms and lots of fresh cracked black pepper..be sure to use a very large frying pan so there is room to keep adding spinach as it starts to saute...Salt shouldn't be added until the very end...Sprinkle some parmesean cheese on top right before serving.
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38 users found this review helpful

Fast and Easy Spinach with Shallots

Reviewed: Aug. 7, 2007
Use a combo of butter and olive oil...add some crushed garlic to the shallots and add some fresh mushrooms...When done, sprinkle with grated parmesean cheese...remember, spinach cooks down to pratically nothing so if you want a lot, you definately need to cook a lot.
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37 users found this review helpful

Pen's Deviled Deviled Eggs

Reviewed: Feb. 21, 2007
Good recipe...I just added a little grated onion to taste to the mix
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37 users found this review helpful

Mushrooms and Spinach Italian Style

Reviewed: Nov. 16, 2006
Use a little less olive oil, and start with just 1 tbsp balsamic vinegar, and 1/4 cup wine -- more can be added if you like..keep tossing spinach as it starts to wilt to keep combined with the mushrooms and onions, and sprinkle on some parmesean cheese just before serving....I will also add some diced and seeded Roma tomatoes at the very end before adding the cheese and serving.
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36 users found this review helpful

Cheesy Macaroni and Beef Casserole with Thyme

Reviewed: Oct. 19, 2006
This is a very good recipe...The only changes we made was to use evaporated milk instead of regular milk, and we added Panko bread crumbs mixed with grated paremesean cheese and a little paprika for color on top before baking..Also, make sure the flour is fully cooked - a couple of minutes before adding in the cheese.
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29 users found this review helpful

Quick and Easy Ham with Sweet Potatoes

Reviewed: Oct. 13, 2006
Before sprinkling the ham w/ brown sugar, brush on some Dijon or grainy mustard on both sides, then continue on with the rest of the recipe...Adds a little extra "kick"
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28 users found this review helpful

Green and Red Tomato and Corn Soup

Reviewed: Aug. 16, 2006
I changed it to more of an Italian flavor...Basil and a touch of Oregano instead of the Cummin...At serving, sprinkled with Parmesean Cheese and finely chopped green onions..Served with crunchy Garlic Bread
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28 users found this review helpful

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