HEIDI 'S HOME Recipe Reviews (Pg. 1) - Allrecipes.com (18539907)

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Potato Chip Cookies

Reviewed: Jul. 25, 2011
If you like these, try Nestle's Sweet and Salty cookie recipe...It uses wavy potato chips, pretzels, peanuts and chocolate chips. I use it as a basic recipe...changing the nuts, chocolate chips to butterscotch, or Reeses Pieces, etc....Love that recipe! Can't go wrong!!!
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11 users found this review helpful

Easy French Dip Sandwiches

Reviewed: Jun. 23, 2011
Campbell's soup has a recipe like this...they use French Onion soup...one can, undiluted. My husband loves it.
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3 users found this review helpful

Spring Salad with Fennel and Orange

Reviewed: Apr. 26, 2011
This is GREAT, especially if you have some grilled chicken on hand. I haven't tried pork, but, with the fennel..it might also work. (My husband loves fennel, and throws it on the grill, with a little olive oil. I take it, then, chop it up and add it to different salads..The best is my rice salad made with Italian salad dressing, scallions, cherry tomatoes, olives, mushrooms and mayonaisse.)
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Yummy Roll Ups

Reviewed: Feb. 18, 2011
I make these...I have for years....only difference....I spread the cream cheese, then add swiss cheese...another thin layer of the cream cheese. I press the cut rolls into fresh chopped parsley, and serve with crackers.
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2 users found this review helpful

Absolutely Best Brownies

Reviewed: Aug. 30, 2010
This is my favorite recipe. I have been making it for over thirty years. I use all-purpose flour. Instead of cocoa, I melt two unsweetened (1-oz. each) chocolate squares, with the 1/2 cup butter/margarine. At Christmas, use peppermint extract, instead of vanilla extract....Frost...Great for gift giving. Make sure to attach a recipe card....They always ask for the recipe.
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11 users found this review helpful

Asparagus Wrap

Reviewed: Jun. 25, 2009
This is a great recipe, which I have been making for a good forty years. I melt the butter, and after rolling the asparagus rolls, I roll them in melted butter and place them on a cookie sheet in the freezer (or whatever you have that will fit). I freeze them for an hour or so, then cut into bite size pieces (4-5 per roll). Wrap them up, bag or "seal" and place in the freezer. Take them out, as many as you need and bake.(You can also , after rolling in the butter, roll them in sesame seeds. The seeds will toast , when baked.)
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Overnight Cinnamon Rolls I

Reviewed: Jun. 10, 2009
Let me quote my husband...The Picky Eater..."Tastes just like they came from the bakery.*" I made up the dough, the night before. In the morning, I shaped the rolls (using 1/2 cup brown suagr and 1/4 cup white sugar)...Let them rise for 1 hour and baked them for 25 minutes. (9x13" pan..thirteen rolls...*Baker's Dozen..ha, ha)We are not into too sweet, so I only used half of the icing. Ground nuts, sprinkled on top and...Perfect!
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Strawberry Cream Freeze: Serve it Your Way!

Reviewed: May 22, 2009
After reading the ingredients, I simplified the recipe. In place of the cream cheese, milk, pudding and cool whip, I used one tub of Philly's Ready-To-Eat Cheesecake filling. In addition to the strawberries, I added chunks of bananas and a small can of crushed pineapple (drained). In place of the strawberry sauce, I used a jar of hot fudge sauce and swirled it in, scooped into waffle ice cream cones and then pushed the tops into chopped walnuts, wrapped each individually, in plastic wrap, and froze. This is what I call a Cheesecake Banana Split in a cone. Adults and kids alike loved them!!
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Chicken and Bacon Shish Kabobs

Reviewed: May 22, 2009
I have used this marinade (very similar...not so much oil..the more oil, the more likelihood your meat will burn) for pork kabobs. Besides onions, mushrooms and pineapple, I add chunks of green (red and/or yellow) pepper. I have never wrapped the meat with bacon...It might be good that way...maybe too much pork? I don't think so!
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B.L.T. Salad with Basil Mayo Dressing

Reviewed: Apr. 22, 2009
I love the use of Balsamic vinegar in the dressing. I did make a few changes, tho. I microwaved the bacon...just to get rid of excess fat and used Hellmann's Light mayonnaise. Instead of making up the croutons, I put the lettuce, tomatoes, bacon (and sliced dill pickles) into Pita bread and drizzled the dressing over the filling. I served them on a platter surrounded with melon (Cantelope, Honeydew and Watermellon) slices. It was quite a hit with both the young and old.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 16, 2009
Great recipe! The only changes that I made were to use milk and lemon juice, in place of the buttermilk (1 T. to milk, to make a cup), added raisins and caraway seeds, kneaded for two minutes with my Kitchen Aid and divided the dough into fourths. I wanted to have something to put on my mother's dinner table (she is in assisted living) for her and her three dinner partners, for St. Patrick's Day.I just took the four sections of dough, patted them into round loaves, followed the baking instructions, brushing with the egg and milk mixture again, halfway thru,and baking for 30 minutes. They came out perfectly. I took bread bags (cellophane), added some shamrock stickers and will place them on each of their butter plates tomorrow (as this is March 16th). I am sure they will really enjoy having their very own loaf of Irish Soda Bread.
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15 users found this review helpful

Crispy Herb Baked Chicken

Reviewed: Feb. 16, 2009
This is a great recipe, basically, because my husband likes it. (He is very hard to please.) The only difference that I make is to cut back on the cheese and use some seasoned breadcrumbs, in it's place. I also just skin my chicken breast, but leave it on the bone. I bake it between 45 and 60 minutes, depending on the size of the chicken breasts.(To Lois, You asked about herbs...Just mix in some Italian seasoning (dried)...a teaspoon to a tablespoon, depending on how strong a flavor you are looking for.)
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3 users found this review helpful

Ham Roulette

Reviewed: Feb. 9, 2009
This is OK, but to make it better, spread your cream cheese mixture on the ham slices, then place a thinly sliced piece of Swiss cheese on top. Spread a little more of the cream cheese on the Swiss, roll up..chill...slice.
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2 users found this review helpful

Cake Mix Cookies IV

Reviewed: Nov. 5, 2008
I call these my Halloween Begones...Be gone with that leftover Halloween candy. Trust me...everyone loves them, especially if your candy has chocolate in it.
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1 user found this review helpful

Summer Corn Salad

Reviewed: Jul. 14, 2008
Excellent salad....Just one thing...No need to add oil...leave it light and refreshing. I used extra fresh basil from the garden, added about 1/4 teaspoon red pepper flakes (crushed red pepper)...I have made this with both yellow and white corn (the combination being my favorite), any type of tomato, just remember to remove the seeds. Red, white onions...or even chopped scallions work...Just remember...The basil is what gives it the flavor. A great presentation is to pile this in the middle of your serving platter and place sliced stuffed olives, black olives, mushrooms, hard boiled eggs, capers,chopped radishes, diced celery...well you get the idea, in sections of each around the salad. People mix in what they want. Enjoy!! Everyone here loves this salad. Remember NO NEED for the oil.
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Boston Baked Beans

Reviewed: Jun. 6, 2008
I would give this 4 1/2 stars, if possible. Being from Boston, I made a couple of slight changes...I omitted the ketchup. I also added a dash of ground cloves. Instead of cooking in the oven, I decided, as others, to use my crockpot...No need to heat up the oven in the hot summer temperatures. I rinsed and covered the beans with water overnight. In my crockpot, I added 3 1/2 cups water, with the beans and all the other ingredients; stirred to combine, covered and cooked on the low setting for 12-14 hours (until the beans were tender and the sauce was thick). Excellent!
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29 users found this review helpful

Boston Brown Bread I

Reviewed: Apr. 15, 2008
Great recipe, BUT I did change it to make it more like the true Boston Brown Bread. I used equal portions of white, wheat and rye flour. (Next time I will try using corn meal which is what is in the original Brown Bread recipes.) I took the raisins ( 2/3 cup) and mixed them in with one egg and let sit in the refrigerator for a couple of hours ( adding at the end). I baked the bread in a loaf pan at 350* for approximately one hour, tenting for the last 15 minutes. When done, I removed from the pan and placed the bread inside the foil that I used to tent the bread and wrapped it loosely...This gave it the steamed affect....It was pretty close to the old B&M Boston Brown Bread (in a can). I am sure this recipe is fine just as is...I just have the habit of changing recipes that I come across. Enjoy!! (An old Bostonian)
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56 users found this review helpful

Oatmeal Cookie Bars

Reviewed: Mar. 26, 2008
I gave this five stars in that it is a quite versatile recipe. I have boiled up raisins in half water and half lemon juice. I added 1/2 tablespoon corntarch mixed with 2 tablespoons of water to the fruit, to thicken it. I have also used dried apricots and/or an assortment of dried fruits that I put in the food processor to chop up. I boiled these in orange juice (no water). In the oatmeal mixture, I added 1/4 teaspoon ground cloves, 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg, just to give it a little more flavor. Another filling is Cranraisins and dried apples boiled in apple juice. I am sure that others will come up with many other varitions.
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46 users found this review helpful

Georgia Peach Pie

Reviewed: Feb. 15, 2008
Great pie crust...Something different. For the peaches, to keep them from turning brown, toss them in lemon juice. If you think the lemon juice makes them too tart, add a little sugar. With this crust, I wouldn't add sugar to the peaches. Try the peaches mixed with raspberries and blueberries. For a different topping, mix together one part vanilla yogurt (I use fat free) with two parts whipped topping (Cool Whip). Great summer dessert!
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35 users found this review helpful

Parmesan Herb Bread

Reviewed: Feb. 5, 2008
Great recipe. I was looking for a bread to make to use up some pepperoni. I halved the recipe and used Rapid Rise yeast. I added the Rapid Rise yeast to all the dry ingredients, except the cheese and pepperoni, stirred it all together. Heated up the water and margarine to 120* and added it to the dry ingredients, stirring together. Using my Kitchen Aid mixer with the dough hook attachment, I kneaded the dough for a minute or two, then add the cheese and about 1/3 cup chopped up pepperoni and kneaded another minute or two, just until it formed a ball. I removed the dough hook and covered the mixing bowl with a towel and let it sit for 10 minutes. I greased a 1-1/2 quart casserole and placed the dough that I shaped into a ball in it and covered for 1 hour. I sprinkled the top with some of the cheese and baked it for 45 minutes at 350*, then removed from dish to a wire rack. Using just a little more margarine, I coated the top. Not only did it look beautiful, it tasted great. This is a keeper...and so easy!
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