HECTORBOYARDEE Recipe Reviews (Pg. 1) - Allrecipes.com (18737237)

Easter Breakfast Casserole

Reviewed: Apr. 7, 2012

I place the hash browns in the pan and brown before putting in the other ingredients. I like my potatoes to be a little crispy, that's all - personal preference. I also assemble it the night before and refrigerate so there is no prep in the morning. I find my casseroles don't really layer either, I think because my pan is bigger and everything spreads out, and things float up and down. Doesn't matter, it always turns out delicious!

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Ginger Glazed Mahi Mahi

Reviewed: Feb. 8, 2012

Yet another new favourite recipe!!! I made this with basa and it was amazing! I baked it in the oven at 400F and it turned out perfect. A few days later, I doubled the sauce, marinated chicken in it and made it into stir-fry. Still delicious, but it didn't thicken as I had hoped. Tonight I made it as a glaze on chicken, baked it in the oven at 350F but overcooked it! It tasted like disappointment! So, don't double, and watch you don't overcook it!

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Vegan Sun-Dried Tomato Pesto

Reviewed: Feb. 8, 2012

When I make vegan pesto, I add olives as a sort of replacement for the parmesan. It needs that extra saltiness.

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Prune and Olive Chicken

Reviewed: Jan. 2, 2012

I made this twice last week, once just for DH and me the other for New Year's dinner. The first time I used three boneless breasts, the second four. The first I marinated in all the ingredients, the second I added the sugar and wine before placing in the oven. I didn't notice any difference between the two. I don't think it needs to cook for the full hour, but that might just be my oven and the fact that I was cooking boneless breasts. I loved this recipe and intend on making it more often! It is easy for a week night and a very nice dish for company.

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3 users found this review helpful

Grandma's Cranberry Orange Cake

Reviewed: Jan. 2, 2012

This was delicious! So moist and flavourful. Like another reviewer, I didn't have any cranberry liqueur so I simmered a handful or so of cranberries in water and sugar then mooshed the cranberries once they were cooked and added that to the batter. I made the cake in the afternoon and served it for New Year's dinner and the cake soaked up most of the sauce that pooled around the bottom. I didn't find it too sweet at all. Just perfect!

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Nov. 29, 2011

OH YUM! Wow, that is a good recipe. I doubled the sauce and still wanted more so will triple it next time. I didn't know what to do with the garlic so I just flattened it with a knife blade. I also took one cook's advice and added a half of a sliced white onion at the same time as the garlic. I served over pasta. This dish is simple enough for any night and sexy enough for guests. It's going into regular rotation at our house! ***UPDATE*** I made this again last night but quadrupled the sauce. Not a good idea!!! It stayed watery and really vinegary. I even tried to thicken it with tapioca starch. It did not work. Stick to the original recipe or just double the sauce like I did the first time, or use two pans so that the sauce can spread out and caramelize. Aside from last night's fiasco, this is still my new favourite recipe!

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Jeanie's Falafel

Reviewed: Sep. 25, 2011

These were good but were missing something. I will definitely make them again, and not when I am in a rush! Maybe I forgot to add something! Instead of deep frying, I used a muffin tin and baked at 375 for maybe a half hour. I put a bit of oil in the bottom each cup to crisp them up. A little more oil than just a brush, but not too much. I put maybe a half inch in one cup by accident and the falafel disintegrated. My dinner guests enjoyed them!

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Lebanese Fattoosh

Reviewed: Sep. 25, 2011

Delicious! I had many rave reviews from my dinner guests. I used zatar, which has sumac in it, instead of the straight sumac. Will definitely make again!

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1 user found this review helpful

Spinach Basil Pesto

Reviewed: Sep. 1, 2011

I had fresh spinach and basil to use up but not enough of either to make its own dish. I thought the spinach would weaken the basil but no! It was very good! I can't eat dairy so I substituted olives for the parm to add saltiness. I can't wait to make it again!

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4 users found this review helpful

Vegan Brownies

Reviewed: Jul. 24, 2011

After reading a bunch of reviews, I wasn't expecting an outstanding brownie experience. However, these far exceeded what I anticipated! I added chocolate chips and walnuts, and some instant coffee granules. That gave them a richer chocolatey taste. I also did half walnut oil, half apple sauce. I also think the trick is to eat these cold so that they don't crumble as easily. The first brownie out of the pan fell apart, but the rest stayed together better. I must admit I did miss the crispy edge of traditional brownies but as I said to my husband, I would much rather eat these brownies than no brownies at all! ***UPDATE***I took another cook's suggestion and made these again in a mini muffin pan and that is the ticket! They were near perfect that way! I also replaced the water with an Americano. Based on an experience I had with a brownie mix over the weekend, I wonder if they would be even crispier/chewier if you replace some of the oil with melted vegan marg... Plan on making this again this weekend so will update with the results.

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3 users found this review helpful

Irish Cream Creme Brulee

Reviewed: Jan. 31, 2011

This was so delicious, I wish I had made larger portions! After asking Santa for a kitchen torch for a few years now, I finally got one and made this for New Year's. I didn't have Irish cream on hand so used up the end of some chai liqueur. It was amazing!

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19 users found this review helpful

Boston Baked Beans

Reviewed: Dec. 4, 2010

Excellent! I used wild boar side bacon from the farmers' market and doubled the recipe. I served it both for a birthday dinner and brunch (almost 30 people in total) plus had a lot left over. They didn't make it to the freezer though, they got eaten over the next few days. I had a lot of rave reviews!

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4 users found this review helpful

Sausage Casserole

Reviewed: Jun. 20, 2010

I made this today for Father's Day and it was delicious! I sautéed the onions with the sausage to soften them up, and added a bit of broccoli and spinach for some colour (would have added red pepper but inlaws are not a fan). Next time I will add a bit more potato, but that is only a personal preference. I need an excuse to make this again!

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Southwestern Chicken and White Bean Soup

Reviewed: Jan. 28, 2010

I made this soup for supper yesterday and it was fabulous! The only thing I did differently from the recipe was use dried white beans instead of canned, as I already had some soaking. It had plenty of liquid and was soupy. I used medium salsa, which gave a hint of spice. I served sprinkled with grated sharp cheddar and crushed tortilla chips like crackers. I am now eating it for lunch and it might even be better the next day. Will definitely make it again!

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Doggie Birthday Cake

Reviewed: Nov. 10, 2009

This was very good cake, both for our birthday pups and us! The people servings had ice cream on top, otherwise it is fairly dry. I admit I had to make a few substitutions due to allergies (almond butter and grain-free flour), and I added a sprinkle of cinnamon, but the flavour was wonderful. I baked it in a dog-shaped pan (from Ikea) in a convection oven and it was done in 20 minutes. I think I will play around with it to make it a bit more moist for people!

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Colorful Leaves Treats™

Reviewed: Oct. 10, 2009

How can you not give Rice Krispies Treats a 5!

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15 users found this review helpful

Grilled Zucchini Pizza

Reviewed: Sep. 25, 2009

I was a little skeptical at first but had this big honkin' zucchini to get rid of. I added some extra veggies and turkey pepperoni and YUM! Will make again!

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Roasted Potatoes with Greens

Reviewed: Sep. 23, 2009

This was wonderful! I hate when people change the recipe then review, but I will admit that I used rainbow chard instead of spinach and it was so pretty! I'll be making this again.

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Wilted Spinach

Reviewed: Jul. 13, 2009

Delicious! I had some beet greens to use up which made it a very pretty dish.

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Sour Cream Waffles

Reviewed: Jul. 12, 2009

This was great! I have one comment for the people who thought it was too dense and rubbery. When working with waffle, pancake and muffin batter, only mix the dry and wet ingredients until just moistened. Make a well with the dry ingredients and add the wet to the centre, and gently mix together. Overworking the batter is what makes the results chewy.

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1 user found this review helpful