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Scalloped Potatoes and Onions

Reviewed: Mar. 24, 2008
Excellent recipe! Follow it exactly and you won't go wrong. I salted and peppered every layer of potatoes. I also sprinkled the tiniest bit of freshly grated parmesan cheese over every layer as well, and a bit of cheddar on top. I've also made it with ham mixed in, too. This is easily the best scalloped potatoes I've ever had!
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Original Homemade Italian Beef

Reviewed: Jan. 29, 2008
I cooked the meet in about half the jar of pepperoncini and this came out absolutely delicious. I served on this site's "Soft Onion Sandwich Rolls" and it was a feast. One thing I like to do is cool the crockpot in the fridge with the meat in it so the fat hardens on the top and it's easy to take off. You can't go wrong with this recipe!
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Easy Broccoli Quiche

Reviewed: Sep. 16, 2007
I modified this recipe a bit and it was delicious! Here's what I did: Sauteed some onions and about a teaspoon of minced garlic in butter. Added fresh cut asparagus, when that was close to being cooked but still firm, turned off heat and spread it all on the bottom of the pie crust. I used half whole milk and half heavy cream instead of all milk. Used sharp white cheddar and a blend of asiago, parmesan and provolone for my cheese, and I tossed the cheese in about 2 tablespoons of flour before adding to eggs and milk. I used sea salt, white pepper, black pepper and about a half teaspoon or so of oregano to flavor. Make sure you use fresh uncooked broccoli. This was the best tasting quiche I've ever had. Wonderful consistency, too!
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Blueberry Pound Cake

Reviewed: Jun. 4, 2007
This came out really nicely and everyone absolutely loved it. Next time I won't coat pan in sugar, though. I found that made it all a bit too sweet. Will definitely make this again.
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3 users found this review helpful

Pizza Dough I

Reviewed: May 26, 2007
Very pleased with this recipe. I halved the ingredients because I like thin crust and it was just enough to stretch across a cookie sheet. I used olive oil instead of vegetable oil. I added minced garlic into the dough then let it rise for about 30 minutes. After that I kneaded it a bit, working the garlic through, then let it rise again for another 15 minutes or so. Came out great, nice crispy and flavorful crust just the way I like it.
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Cream of Chicken with Wild Rice Soup

Reviewed: May 16, 2007
I liked this recipe, though it was labor intensive. For those who had trouble with the soup not being thick enough, keep in mind you really have to stir the milk in the flour/butter roux for quite a while on medium heat. It takes about 15 minutes for it to get thick enough, and it should get so thick that it's tiring to keep whisking it. It might not seem like it's going to thicken but keep at it and it will. I didn't use bouillon but seasoned the water that I boiled the chiken in with lots of celery, garlic cloves, salt and pepper. It was still a little bland so I added a few dashes of worcestishire sauce and it was fine. I might put a little less wine in mine next time, it was a bit overpowering. I used Sauvignon Blanc but I think sherry might taste better. Real wild rice is the key in this, I think. Very nice.
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50 users found this review helpful

Key Lime Cheesecake II

Reviewed: May 7, 2007
I followed the alterations using 1/3 cup of lime juice and the extra cream cheese--this was just perfect and delicious. I skipped the water bath and it did crack a little when I took it out of the oven. I'd recommend just letting it sit for an hour in the oven to cool and set a little after it's done baking. Don't even open the door for an hour, it's still quite jiggly. Taste and texture could not be better though.
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Chocolate Chip Cheesecake I

Reviewed: Apr. 30, 2007
I followed this recipe exactly and thought it was just "okay". I agree with another reviewer that the sweetened condensed milk flavor overpowered everything else. The texture is very creamy but very heavy. The crust was yummy though.
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Whipped Cauliflower

Reviewed: Apr. 11, 2007
It would also taste better with heavy cream and butter. I like to add a bit of sour cream and gruyere cheese, too.
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10 users found this review helpful

Red-Skinned Garlic Mashed Potatoes

Reviewed: Apr. 24, 2006
The combination of roasted garlic and cream cheese made these the best mashed potatoes I've ever made. The cream cheese is subtle. My friend couldn't tell what was in them, aside from the garlic. Can't wait to make again, even though these are fattening!
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Easy Key Lime Pie I

Reviewed: Apr. 3, 2006
My first pie and it was DELICIOUS. I'm so proud of how perfectly this came out. Just the right balance of tartness and sweetness. I served with fresh, unsweetened whipped cream. A tip for squeezing those tiny limes: I used my 1950s kitchen appliance the "Juice-O-Mat". It's a press juicer and it took no time to get a 1/2 cup. You can get these old juicers at a vintage shop where they sell kitchen stuff. These things were built to last and are better quality than the ones today, and it's non-electric. There are tons out there and they aren't expensive(I know, I'm a dealer).
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Foil Potatoes

Reviewed: Mar. 27, 2006
I do this recipe a little differently. I drizzle olive oil on the potatoes instead of butter, and I put some whole garlice cloves in the foil package. The garlic gets more infused and doesn't smother the potatoes, and it also roasts in the olive oil.
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47 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: Mar. 20, 2006
These were pretty good. I didn't use any soup, just a little whole milk and a little cream cheese. Could use a lot more ham. I recommend a french raclette cheese (melts like velvetta but it's a delicious real French cheese) and gruyere. Delicious taste but I might bake next time rather than slow cook. The potatoes got pretty mushy, however still delicious.
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Japanese Chicken Wings

Reviewed: Mar. 17, 2006
These wings kick butt and will impress everyone! The sugar that's called for is necessary to create a sticky, carmelized sauce. These are sweet, but I have 2 suggestions to counter that sweetness so it's not too much. First, I put some chile sesame oil in with the butter to add a little heat to it. Fresh chiles would probably work well in the sauce, too. Second, serve these with Japanese sticky rice. Use a short grain rice or use jasmine or basmati. The sticky rice is bland enough to contrast nicely with the yummy sauce, which is wonderfully gooey and flavorful. Make sure you baste these. About half-way through you can start basting with the juices that are falling off the wings and carmelizing. I used fresh garlic and mixed in a little pineapple juice into the sauce instead of water and I added chopped green onion--also a nice garnish. I think this method would work great on chicken breasts, as well, since there is more meat on them to absorb the sweet sauce. I've never made wings before and I'm just so pleased with these. They were so easy. One last thing--wash that pan right away or you'll be sorry later. If you aren't sure about making these, cut the recipe in half to just try it, which is what I did. Now I can't wait to serve these at a party. Thanks for this gem!
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Kielbasa Made Easy

Reviewed: Feb. 26, 2006
I made this today and it was a hit. I added some thickly sliced granny smith apples into it and they were DELICIOUS with the kielbasa and the cranberries. Will definitely make again.
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4 users found this review helpful

Beer Cheese Soup III

Reviewed: Feb. 26, 2006
Perhaps I don't know what good beer cheese soup is supposed to taste like, but mine came out bitter. I used a fine Czech Pilsner and used half velveeta and half real cheddar. I just think something about the fake cheese, the broccoli and the beer made this taste bitter. I might try this again and not put in broccoli at all, but use corn, instead. It would have been nice to know what kind of beer the author of this recipe used. That might make all the difference.
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