HAILBUZZY Recipe Reviews (Pg. 2) - Allrecipes.com (1881701)

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Unbelievable Chicken

Reviewed: Mar. 26, 2008
The flavor was truly unbelievably good, but for some reason the chicken was pretty dry. I'm not sure if it was just that the breast we used were thin, or if the overnight marinade did something. I think I might try with boneless thighs next time to see if a less lean cut will keep it juicier.
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Eggplant Parmesan II

Reviewed: Mar. 26, 2008
All I can say is that my eggplant LOATHING husband LOVED it and raved about how he would eat this over and over again! :) I sliced up the eggplant extra thin (2 mm) to get them crispier and used whole grain bread crumbs to keep it a bit healthier, with a dash of salt added for flavor.
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1 user found this review helpful

Cranberry Hootycreeks

Reviewed: Dec. 16, 2006
I made this for a baby shower and told my husband he could only have 1 so I'd have enough for the next day, and when I returned to the kitchen he was standing there guility going, "I HAD to have 2 - I just HAD to!" - they were THAT good!! :)
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Best Potatoes Ever!

Reviewed: Nov. 12, 2006
Very good and a great alternative to heavier tasting Indian dishes. Even better overnight. I didn't have mango powder and just added lemon juice to taste instead. I'd love to see how this tastes with the mango powder tho' - maybe next time!
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3 users found this review helpful

Honey Walnut Shrimp

Reviewed: Nov. 12, 2006
This is truly a restaurant quality recipe! The glut. rice flour makes the world of difference and the shrimp even crisp up perfectly in the toaster oven for leftover. I toss the shrimp in the sauce over a low heat so the whole dish was heated through and the sauce thinned a bit. SO good!
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3 users found this review helpful

Stromboli

Reviewed: Oct. 28, 2006
This recipe was delicious, quick and a simple way of getting veggies into your kids (& hubby for that matter! :)). Instead of making one giant stromboli, I split the pizza dough into 4 pieces and made smaller versions. I used 6 oz of fresh mushrooms but the same proportions of everything else and found that I had at least a cup of leftover filling that I used w/ pasta the next day. Also I found that 1/4 c butter is a LOT. I used 2 tbs and that was plenty to saturate & glaze the strombolis. THey were just as yummy reheated in the oven the next day!
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16 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Oct. 24, 2006
Very simple to make indeed and quite delicious! We used the leftover glaze as a sauce to drizzle on top (heated it on the stove until boiling first). We also baked the fish on broiler pan so that the skin would crisp up as well. Definite keeper!
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1 user found this review helpful

Easy Lemon Cookies

Reviewed: Jun. 2, 2006
These were delicious for the amount of time and effort involved in making them. However, I felt they dried out a bit and didn't keep as well as I would've liked them to.
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0 users found this review helpful

Spinach Chickpea Curry

Reviewed: Feb. 28, 2006
I just had to try this recipe bec I was intrigued by the use of creamed corn in a 'curry' dish :). The outcome was pretty good - I wasn't blown away as I thought it was slightly underspiced and a bit too sweet, but overall I liked it well enough. It would help to know exactly what chili paste to use as I think that determines a lot of the flavor - I used an Indian Ginger-Garlic paste that I already had in my fridge. Next time I will probably take the suggestions listed in JMCCREAR's review, and add more Indian spices to it to see if I can make it a bit more flavorful.
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2 users found this review helpful

Cucumber Sunomono

Reviewed: Feb. 26, 2006
This reminds me of a similar cucumber dish my Mom makes - this one's is just a bit sweeter. My mom also includes thinly sliced red onion in her's - it adds a nice little variety in texture. A deliciously light side dish.
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20 users found this review helpful

Hot and Spicy Tofu

Reviewed: Jan. 3, 2006
A wonderful and delicious find! We sliced our tofu into 1 x .5 inch rectangles and about 3 milimeters thick. Instead of just browning, we slightly deep fried it so that it was nice and crispy on the outside - not as healthy, but the texture is so much better! We also added about 1 tbs. of honey to the sauce to give it a bit more sweetness, and a handful of 'frying mushrooms' (my store carries this prepacked variety of shrooms best for frying, but shiitakes would work as well). This is a definite keeper of a recipe!
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17 users found this review helpful

Pad Thai

Reviewed: Jan. 3, 2006
This recipe was only so-so for us. It came out slightly bland even though I doubled the fish sauce and added some regular soy sauce. The color was also unappetizing, so I added a bit of dark sweet soy to give it a slightly browner appearance. We did like the zip the red pepper flakes added. But unless you really like bland food, you'll have to play around with the rest of the seasonings to make it more desirable.
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1 user found this review helpful

Beef Stroganoff III

Reviewed: Dec. 3, 2005
SO GOOD!! We changed it up a little bit by using fresh baby bella mushrooms which we sauteed in butter before adding to the dish. We also added one whole onion (in addition to the green onions). Finally, we added some Worcestershire to the beef in addition to the salt and pepper to add more flavor. Served with egg noodles. We'll definitely be making this recipe for years to come!
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 29, 2005
This is our absolute favorite chocolate chip recipe! So moist and delicious! With semisweet choc chips, I find the cookie a bit too sweet for my liking, so I substitute with dark chocolate chips instead for our perfect cookie! :)
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2 users found this review helpful

Aloo Matar

Reviewed: Nov. 29, 2005
Loved this recipe! We used spicy Hungarian paprika, so I reduced it by 1/2 tsp and we added 1/2 cup more peas after reading some of the other reviews. It turned out fantastic! I think a lot of how this turns out has to do with the ginger garlic paste. We used 'Patak's Original' brand 'Spicy Ginger & Garlic Marianade & Grill Sauce Tandoori Mild'. If you are from areas where you have HEB Central Market stores - that is where we found our's. We also use it in the Chicken Makhani (Indian Butter Chicken) recipe from this site and it is just fabulous!
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8 users found this review helpful

Chicken Biryani

Reviewed: Nov. 29, 2005
This was pretty good. I think I messed up in chopping the onions too finely as the mixture was quite liquid-y. And I think cooking the rice on the lowest setting on my stove was too low as it ended up being mushy as well. But texture aside, the flavors were mild, but very nice. I would season the potatoes & chicken a bit next time, or dice them a bit smaller, as they were a bit bland.
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5 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Nov. 28, 2005
Delicious! My husband isn't usually very keen on fish but proclaimed that this was the best fish recipe we've ever made. Just get a nice fresh cut of salmon and you can't go wrong. I followed the recipe to a tee (except canola instead of peanut oil) for the marianade, and reserved the leftover marianade to thicken on the stove with a dash of honey to serve on/with the fish.
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49 users found this review helpful

After School Veggie Pita

Reviewed: Jul. 15, 2005
Exceptional! And so very easy to make too! We didn't have slaw mix, so we shredded white and red cabbage, carrot & red onion instead. We also had a flavored hummus which made it even better I think. My husband who's not big into veggie 'sandwiches' raved and raved! This is definitely a keeper!
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5 users found this review helpful

Pan-Fried Steak with Marsala Sauce

Reviewed: Jul. 10, 2005
Very good indeed. Our only tip is - if you are not making your own chicken broth, use broth that comes in boxes and not cans. Otherwise, when the sauce reduces, you will be left with a slightly metallic taste using canned broth.
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27 users found this review helpful

Ramen Coleslaw

Reviewed: Jul. 10, 2005
Light and delicious. It's the perfect party side dish that's easy to make and keeps well. I think it's tastier when the veggies have been left to sit for a few hours to soak in the dressing. Just leave out the ramen noodles until ready to serve.
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2 users found this review helpful

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