HBAnderson Recipe Reviews (Pg. 1) - Allrecipes.com (18725897)

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Anniversary Chicken I

Reviewed: Apr. 6, 2004
This recipe is delicious...we love it! However, I think the secret to success is the teriyaki sauce. Get *low sodium* or I've found this will be way too salty. My favorite teriyaki for this recipe has only 270mg sodium/2Tbsp. Also, I just mix the teriyaki and ranch (Hidden Valley from mix)together and pour it over the chicken.
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2 users found this review helpful

Apricot Nectar Pound Cake

Reviewed: Sep. 27, 2005
This cake was very good and got several compliments. I substituted more nectar instead of the brandy. It was not as dense as a true pound cake, but that could be personal preference. The icing was what I would consider a glaze, but it was good. Over all, this cake was moist and tasty and I would make it again.
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19 users found this review helpful

Puppy Chow

Reviewed: Jul. 7, 2006
This is really yummy! I like this particular recipe because it does not call for butter/margarine. I started out making a 1/2 recipe, because I only had a scant 1/2 cup of chocolate chips in the pantry. I ended up adding more cereal (probably about 5.5 or 6 cups total) and still had good coverage. I also only used about 1/2 cup of powdered sugar and that was enough to keep it from being sticky and to add a little sugary flavor. So, I was able to use 1/2 the peanut butter/chocolate mixture and less than 1/2 the powdered sugar while using MORE than 1/2 the cereal, and still got a good result. As treats go, I feel like this is a relatively good choice as it has the nutrients of the cereal and protein of the peanut butter (I used all natural pb). Next time maybe I'll try it with the whole wheat Chex and make it even better "health"-wise.
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4 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: May 19, 2007
This is a very tasty and versatile recipe! I haven't had any trouble with lack of flavor; in fact, the other night I made this last minute and it only marinated about 30 minutes and was still delicious. The kabobs are great, but one of my favorite ways to use this is as a sandwich: leave the chicken breasts intact, or cut in half to fit a hamburger bun. Otherwise, follow the recipe for marinating the chicken (I did put the garlic and onion in the marinade for flavor). Serve on a bun (I prefer whole wheat) with swiss cheese melted on top, honey mustard, and toppings of your choice (lettuce, tomato, onion, etc). Yum! If you make extra chicken, try the leftovers sliced on a salad for lunch the next day.
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181 users found this review helpful

Sweet and Spicy Popcorn

Reviewed: Dec. 7, 2007
My husband and I loved this! My five-yr-old loved it! It was kind of addicting; there were quite a bit of spices left in the bottom of the bowl (which sat on the counter all night) and I even made more popcorn in the morning to use up the remainder. I snacked on it all day. Which brings me to my one minor issue: I wish all those spices stuck to the popcorn the first time around (however, that's not the fault of the recipe, really). I tossed it in a bowl and shook it in a bag, using cooking spray for both. I'll have to work on my technique next time to get a good even coating. I also might try using a little more cayenne next time, just enough to give it a little kick.
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1 user found this review helpful

Basic Ham and Bean Soup

Reviewed: Feb. 2, 2008
I made this back in Dec. when my sister and her family were visiting and I had a ham bone in the freezer waiting to be used. I soaked the beans overnight, and used some chicken broth (I think I only had one can) in place of some of the water. It was so delicious! Everybody loved it! I'm wishing I had a ham bone right now, because this soup would really hit the spot on this cold, snowy day. Yum, yum!
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7 users found this review helpful

Pasta Pomodoro

Reviewed: Oct. 15, 2009
This was so very good! Hubby said it tasted like a restaurant dish. I needed to make supper with what I already had in the pantry, and pasta is the easy go-to meal. We get tired of basic spaghetti sauce, so I looked for something different, and I'm so glad I did! Made minor changes: only had one tomato, so it wasn't a full 2 cups, and instead of crushed red pepper I used some home-roasted (slightly) spicy red peppers that I had on hand. I just finished up the leftovers for lunch. I'll definitely make this again. Thanks!
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1 user found this review helpful

Vegetarian White Bean 'Alfredo' with Linguine

Reviewed: Jun. 16, 2010
For health reasons, I have been recently eating a mostly vegetarian diet and avoiding dairy. I've been trying to find recipes that my family and I can both eat, without me having to make 2 separate meals. This recipe was quite good. I used Bestlife buttery spread instead of the butter, and Trader Joe's Orgnanic Whole Grain Drink instead of soy milk. I didn't have a whole package of pasta, so I used one 15 oz can of navy beans and 1 cup of the grain drink. I pureed them both together to make it all smooth, because I knew there was no way my kids would go for the beans. (I also left out the asparagus and served broccoli on the side.) My 12 yr old son's favorite meal is shrimp alfredo linguine; I didn't use shrimp this time, but he liked the pasta! He had no clue that the sauce was made of beans! As far as that goes, my husband didn't suspect anything either. Taste-wise, I personally would give this 3 or 3.5 stars, but if this can fool the pasta lover in my household, then it gets 4 stars from me!
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5 users found this review helpful

Turkey with Apple Stuffing

Reviewed: Nov. 26, 2010
I made just the stuffing to serve with Thanksgiving dinner (someone else was doing the turkey). It tasted good with dinner, but later when I had some by itself, it wasn't so good alone. I used real eggs (2=1/2 cup) and did not use almonds (had a person with an allergy). One note: I decided to skip the raisins and use cranberries instead. I think this would be a good substitute, however definitely use dried cranberries. I used fresh, and it turned the whole thing pink...kind of the color of raw hamburger. My mistake. I don't think I would make this again.
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2 users found this review helpful

Ranch Dressing II

Reviewed: Jan. 31, 2011
I have always been a Hidden Valley snob. I don't like any other brand of ranch, and I don't even like HV bottled dressing; it had to be made from the mix packet. Then I read the ingredients and discovered that HV contains MSG. And so began the hunt for a suitable replacement. This is it! It's easy, and it tastes just as good as HV, IMO. Made as written, it's more like a dip (the kids love it with carrots and celery sticks). If I want dressing, I add a little milk to thin it out. Or, I imagine, if you use buttermilk in place of the sour cream to begin with, it would be more dressing than dip. Thank you for this awesome recipe!
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2 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Feb. 12, 2011
Very good! I halved the recipe for my family of 5 and still had leftovers to put in the freezer. I can only make 4 pancakes at a time in my electric skillet, so to move things along faster, I also got out the waffle iron, and it made good waffles, too! (The half recipe calls for 2.5 eggs; I just use 2 whole eggs and one egg white.)
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3 users found this review helpful

Aunt Betty's French Dressing

Reviewed: Apr. 1, 2011
Very good! My husband likes Catalina dressing, and other copy-cat recipes have failed to impress him. This one gets the nod! I used onion powder instead of fresh, and regular white vinegar because I didn't have wine vinegar. I did cut back on the sugar too, as others suggested.
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4 users found this review helpful

Texas-Style Baked Beans

Reviewed: May 17, 2011
I'm giving this 4 stars because the flavor was good, but just wanted to warn others that it is very spicy! I only used 1 Tbsp of Tabasco because 3 sounded like a lot, and it was still a little too much. Husband liked it, but kept saying "wow, spicy!" and 8 yr old daughter couldn't eat it. My sons ate it, but next time, I would try maybe 1 or 1.5 teaspoons of Tabasco and let people add more as they like. So thumbs up for the basic recipe, but use caution with the Tabasco unless you're a flame-eater!
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7 users found this review helpful

Gluten-Free White Bread for Bread Machines

Reviewed: Dec. 8, 2011
Until yesterday, this was the best gf bread I had ever had. It's really good. I changed a couple things based on what I had: almond milk instead of buttermilk, tapioca starch instead of potato, millet flour instead of soy. Started it out in the bread machine, and then realized it didn't bake (don't know why; it's never done that before). My machine does not have programmable cycles, and the sweet bread cycle did the regular 2-3 kneads/rises, so by the time I discovered it hadn't baked and scooped it into a loaf pan, the dough had been through the wringer, so to speak. GF dough only needs one rise and no punching down. Nevertheless, it baked up very nicely in the oven. It tasted great, and while denser than wheat bread, it was not as dense as previous gf bread I've had (homemade or purchased). It held together well and didn't fall apart, even when sliced thinly. It lasted at least 5 days without becoming a dry, crumbly, inedible mess. It made a decent turkey sandwich, and was good spread with pb and jelly. I personally did not care for it toasted, or as a grilled cheese sandwich. I did have a few inches of the loaf left by the time it was passed its prime, so I put that in the blender and it made very nice breadcrumbs to keep in the freezer for other uses. Just to let you know, the even better gf bread is the brown bread recipe from 125 Best GF Recipes by Donna Washburn and Heather Butt. The texture is very close to wheat bread, soft and fluffy.
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13 users found this review helpful

Fluffy Gluten Free Cornbread

Reviewed: Mar. 27, 2013
Well.....I don't like giving negative reviews, but I won't be making this again. It was extremely dry and crumbly. It also made a lot! I've made Jiffy cornbread many times (before gf) and that tiny box makes a square pan, so as I was mixing up this recipe I knew it was way more than that. I used a 9x13 pan and it filled it to at least a 2" depth. Perhaps the larger pan contributed to the dryness, but I was afraid that much batter was going to run right over my square pan. It tasted okay (not great). Fortunately, I have a cornbread salad recipe that calls for crumbled cornbread, and the leftovers (which was most of it) worked well for that, so it wasn't wasted! It obviously worked for most of the other reviewers, so it's worth a try if you're looking for gf cornbread.
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