Honey Clover Recipe Reviews (Pg. 1) - Allrecipes.com (188418674)

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Excellent and Healthy Cornbread

Reviewed: Aug. 16, 2014
I actually really like this recipe; the way I made it turned out not so dry at all but very moist and flavorful. I had to alter it a bit after reading the reviews and also because I didn't have all the ingredients. I had only a 6 oz fat free vanilla flavored yogurt so I added on a small container of apple sauce (Mott's all natural) with it. Keep in mind, this is 3.9 oz of apple sauce so total was about 10 oz of flavored "liquid." I also added a tablespoon of maple/agave syrup. For dry ingredients, I used 1/2 tsp salt and switched white sugar for coconut sugar but kept everything else the same. First, I mixed the dry ingredients very, very well. Then I mixed the wet ingredients very, very well but separately. Then I made a hole in the dry ingredients and poured the wet ingredients in, mixing only enough for the dry to get a little wet. ;) This took about 15 seconds total; definitely do not over mix! Then, I spread it in an 8x8 pre-buttered baking dish (batter will be thick) and baked at 385 degrees Fahrenheit for 15 minutes. At the 15 minutes mark, I took it out and brushed a little melted butter/maple syrup mixture on top, put it back into the oven, and BROIL it on high for about 1-2 minutes. Took it out, took a bite, and oh my... it was very moist, lightly sweet, and yummy! I would make this again, exactly as I've done above. Froze the leftovers after they've cooled and now I can just bake a piece in a toaster oven whenever I want cornbread. Definitely a keeper.
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Refried Beans Without the Refry

Reviewed: Jun. 17, 2014
Not bad. From the look of this recipe, I knew right away it was too salty for me. Here's what I did separately: I halved the salt. I only had a 16 bean soup mix at hand so I used that instead of pinto beans (turned out great anyways). I used one whole jalapeno pepper and I also added some chili powder. At the 6 hour mark, my beans were already nicely cooked but there was still a ton of water/soup left over. I decided to drain the beans and mash it with half of the "soup" and then I poured it into a large ramekin, and baked it uncovered for about 30 minutes at 350 degrees Fahrenheit. The resulting beans tasted a lot more flavorful after baking. Next time, I will decrease the added water a bit and will probably add more jalapenos since I love the jalapeno flavor; however, I will definitely continue using the mixed bean variety and will also keep baking it at the end!
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Eggplant with Garlic Sauce

Reviewed: Apr. 27, 2014
Definitely had lots of flavor. I cut down on the sugar and substituted cornstarch with tapioca starch; was excellent with brown rice! 4/5 mostly because I felt it was too salty and a bit too spicy for me. Would make it again though but will cut down on the sodium a bit.
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Sweet and Sour Sauce I

Reviewed: Mar. 7, 2014
Like other reviewers, I changed the recipe a bit just because I can. :) I substituted some of the white sugar with brown sugar (about 1/3 of the measurement). I also used half white vinegar and half rice vinegar. I increased the amount of ketchup by a ton. I didn't add the cornstarch but I did mixed a bit of flour with water and gradually added that to the mixture while it was boiling on the stove. I liked it and ate it with sausage and rice but then again, I rarely eat sweet and sour sauce so I don't think I'm a good judge at it. To me, it turned out exactly what its name is--sweet and sour. Yummy. Next time though, I think I will make it a bit more sour and add a sour liquid instead of water to the mixture; maybe orange or pineapple or lemon juice.
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Strawberry Vanilla Pancakes

Reviewed: Mar. 2, 2014
A bit too salty for me... I had to increase the amount of sugar by another tablespoon. I also used whole wheat flour so the batter wasn't runny as others had problems with. I ate it with honey and it was just alright for a quick treat in the morning.
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Fluffy Pancakes

Reviewed: Dec. 15, 2013
Absolute perfection. I substituted 1/2 cup of flour with wheat flour since I ran out of the white one. I wanted to use the rest of the can of evaporated milk in the fridge so I poured in an extra 1/4 cup to the milk mixture. Also added a tad bit of vanilla extract since I love the vanilla flavor. What can I say?? Yum!! Ate it with whipped cream. Will make it again for sure. :)
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Cranberry Sauce

Reviewed: Nov. 28, 2013
My gosh. This was the first time I've ever made cranberry sauce and it turned out wonderful!! I like my sauces thick so I cooked the cranberries longer and smashed them as they became softer. I didn't use as much sugar though and it came out a bit tart, which to me, tastes great. Thanks so much.
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Sweet Potato Pie I

Reviewed: Nov. 28, 2013
Very good recipe though I always love to do something a bit different to my pies. Some changes: I used 1/4 cup of white sugar, 1/4 cup of brown sugar, 1/4 cup of sweet condensed milk; also replaced milk with evaporated milk; used two different types of large "roots"--regular yams (the orange one) but also Japanese sweet potato (purple skin, golden inside) and I washed, stabbed them with the knife a few times, and baked them both the night before for 50-60 minutes at 350 degrees Fahrenheit (baking makes it much sweeter because it causes the sugar in potatoes to caramelize!!); Finally, I made my own crust that is very similar to cheesecake crust using graham crackers, ginger snaps, sugar and butter. Turned into one heck of a pie!! I will be making this again for sure. :)
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Roasted Vegetable Medley

Reviewed: Nov. 28, 2013
I forgot the yams!! (Haha) But I added broccoli and cauliflower. I didn't follow the cooking time exactly; I merely took it out of the oven every 15 minutes; at about the 45 minute mark, I added a blend of garlic, basil, salt/pepper to the mix, tossed it again and cooked it longer for about 10-15 minutes. Added some grated Parmesan cheese at the end and it turned out awesome...
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Winter Leek and Potato Soup

Reviewed: Nov. 12, 2013
I like it. I had leftover leeks in the fridge that needed to be used up right away so this was good. The only thing I did different was that I mashed up the potatoes as it got softer in the pot and since I didn't have half&half, I used milk and 1-2 Tbs. of flour and simmered until it got really thick. I also added some sliced mushrooms as well and only sprinkled a handful of cheese on top. Overall, it turned out great! I ate it with plain bread. Thanks; now I know how to make leek and potato soup. =)
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Fluffy French Toast

Reviewed: Nov. 9, 2013
Wow. This was wonderful! I made a portion for me and my niece and we both gobbled it up right away. The only thing I did wrong (IMO) is that I used salted butter. I forgot to buy non-salted butter so didn't have that in the fridge. But it still turned out so moist and delicious; ate it with powdered sugar and honey. Definitely a Yum Yum. :D
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Shepherd's Pie VI

Reviewed: Oct. 28, 2013
Yum yum. I used ground turkey instead of beef but kept everything else almost the same. Looking at the recipe, I thought it would be a bit plain so I added extra peas and corn and also mixed up a special sauce of my own for the beef which included tomato sauce, ketchup, mustard, flour, vinegar, soy sauce, garlic powder, sugar, and also a bit of a curry roux. It was absolutely amazing!! The mashed potato was very delicious too however, I must have used HUGE potatoes or something because the ratio of meat to potato was a bit off; there wasn't a lot of meat to complement the large amount of mashed potato on top. Next time, I will buy more meat.
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Absolute Best Liver and Onions

Reviewed: Oct. 27, 2013
This was very good. I didn't add as much milk to the liver though because I didn't want to take away too much of the liver flavor. Besides that, I also like my onions extremely caramelized so I left it in the pan while the liver cooked as well. Also added a tad bit of lemon juice and salt&pepper it at the end and it was divine!! Yum yum.
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Apple Strudel Muffins

Reviewed: Sep. 5, 2013
Tried all the suggestions: half white sugar, half brown sugar, doubled amount of apples, 1 tsp. of cinnamon, also added 1/2 tsp. of all spice and a couple of Tbs. of olive oil for extra moist muffins. Additionally, I pre-shaved and chopped the apples the night before and soaked it in 1/4 of the sugar. Result was very moist muffins; personally for me, it was too sweet (perhaps because the apples I used were sweet enough already) but to my co worker, she absolutely loved it and wanted me to make it again.
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Mini Cheesecakes III

Reviewed: Sep. 1, 2013
I doubled the recipe but only used 1 Tbs. of lemon juice and added 1 Tbs. of vanilla. Didn't want it to be too lemon-y. =) I also used paper muffin cups for easy removing and it turned out pretty good. Topped it off with a peanut butter-chocolate sauce and a raspberry for cuteness. Will definitely make again.
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