irene hillier Recipe Reviews (Pg. 1) - Allrecipes.com (18990767)

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Corn and Rice Medley

Reviewed: Sep. 17, 2013
Very novel and tasty change from just plain steamed rice. I did deviate a bit from the recipe, in that I used parsley instead of mint, spring onion instead of shallot and added frozen green peas because hubby loves them. Also cooked the rice in pork stock that I had sitting in fridge. this dish went divinely with the roast pork and greens that we had that night.Mmmm, will certainly make it again and maybe add pimiento and chili to spice it up.
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Buttermilk Pancakes II

Reviewed: May 22, 2009
Superb recipe!I followed the advice of others and let the milks and eggs sit at room temp before mixing them into the dry ingredients till just combined. Then I let the batter rest for at least 15 minutes, which I read "relaxes" the gluten in the flour and allows the baking powder and soda to act on the flour to produce the desired airiness. Also, as per a reviewer's suggestion, separated the whites from the yolks of the eggs, beat the whites till foamy then gently folded in the liquid mixture. Added a dash of vanilla and cinnamon to the batter, as well as adding more milk about 1/2 cup,since I prefer thinner pancakes. Because of this I ended up with at least 20 pancakes, not counting the ones that got eaten by DH and yours truly. Pancakes were as fluffy as pillows and oh so tender. Delish with vanillin sugar sprinkled on top! Making this recipe does take time to make but the results are well worth the effort.
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Boston Baked Beans

Reviewed: Jun. 19, 2009
Great home-made flavour. The only deviations I made were to use smoked bacon bones instead of bacon and maple syrup for molasses since I didn't have any.Cooked everything in slow cooker for 8 hours. Didn't put salt, seeing that the bacon bones were already salty. Everyone who ate wanted seconds. Yum!
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Spanish Rice Bake

Reviewed: May 14, 2013
I followed the recipe to the letter with the exception of: adding a couple of chopped chorizo sausage along with the beef mince, using home-made passata sauce instead of tinned tomatoes, used chicken stock instead of water and increased the amount of rice (I used jasmine) slightly by 10 grams. Also pepped up the flavour by adding some chili powder and a dash of Tabasco.Was planning to make chili con carne initially for dinner then thought hmmm, why not do this recipe instead and have a one-pot dish with everything in it. So before transferring to the dish to bake, added a can of kidney beans. A friendly tip while baking in the oven - cover the dish with foil so the cheese won't harden and the rice won't get burned. Hubby loved it, went for seconds. Tasted even better the next day. Got some frozen in reserve for emergency days when there's no time to cook. A real keeper!
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Chicken with Plum Glaze

Reviewed: Jun. 24, 2011
I would suggest marinating the chicken in the plum sauce mixture instead of merely brushing it on top, to really get the flavour into the meat. Wouldn't hurt to prick the skin or make a few light slashes across the chicken either.
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Garlic Rice

Reviewed: Aug. 10, 2007
I could eat this dish every day! My version though, calls for using chopped ham (like leftover Christmas ham) instead of ground pork. After seasoning the rice, I usually make a well in the middle of the pan and add a couple of beaten eggs, scramble them and then when beginning to set, combine quickly with the rice. Sometimes I add frozen green peas and spring onions when the mood takes me - instant fried rice!
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Easy Chicken Marsala

Reviewed: Aug. 5, 2008
I made several changes. Firstly using thigh fillets instead of breast as they have a sweeter flavour, coated them in cornflour & mixed herbs then seared them in the pot. I also sauteed diced pancetta with brown onion, & poured the marsala & about a cupful of chicken stock to deglaze, then turned heat to lowe & simmered till half reduced. Finally, instead of cream & milk, I used a can of cream of chicken and mushroom soup (Campbell)to thicken the sauce & give it added body. Served it with mashed potatoes. Hubby & dinner guest loved it, went for seconds. Great!
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Cream Cake

Reviewed: Mar. 1, 2009
Great recipe and easy to make. I mixed in a spoonful of orange rind and some orange essence to enhance the aroma. Next time I'll make two cakes and sandwich them with cream and jam in the middle. Yum!
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Chocolate Zucchini Cake III

Reviewed: Mar. 27, 2009
I followed the recipe except for the following: Used only 100ml oil and substituted the rest with peach puree which was what I had on hand, cut down the sugar to just 250g, replace 1/3 of the plain flour with wholemeal flour. Added some flax seeds to make a healthier cake, and squeezed out most of the moisture from the zucchini with a muslin cloth. Baking time took just 50 minutes by which time the cake browned nicely. It was nicely moist and tasted just right, not too sweet.
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Raisin Apple Muffins

Reviewed: May 4, 2009
I did make a few modifications. Replaced 50g of the white flour with whole wheat flour, grated the apple with the peel on, used brown sugar, 1/2 tsp of mixed spice in addition to the cinnamon and added a handful of chopped nuts to the batter. Substituted golden raisins (sultanas) for regular. Didn't bother with the topping. A heady aroma of spices filled the kitchen. Great recipe!
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Pesto Pasta

Reviewed: May 16, 2009
An excellent base recipe that you can tweak to suit taste. I used half a dip tub of pesto dip and a half tub of spinach ricotta dip that had been sitting in the fridge for a while, which I wanted to use up. Added a couple of cloves of garlic to saute with the onion. Saved some of the hot water that was used to boil the pasta and added it to the sauce to thicken it up. Cooked up some diced bacon and breadcrumbs to crispness and used as topping on the pasta. Delish with a bottle of white wine!
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Pan de Sal - Filipino Bread Rolls

Reviewed: Aug. 3, 2011
Did this in a breadmaker and the dough was so sticky I had to remove it in clumps out of the pan which resulted in dough sticking to my hands instead, so had to use a lot of flour to remove. Otherwise the result was very good and soft bread.Gave my mom a few pieces as she's been hankering for pan de sal like the ones we used to get at the "panaderia", will ask for her feedback.
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South Dakota Sunflower Seed Cookies

Reviewed: Dec. 10, 2009
I have done a similar recipe in the past, and would suggest adding honey or golden syrup for moistness and 1 egg to bind it all together.
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Mississippi Mud Cake III

Reviewed: Aug. 10, 2007
I liked this recipe. It is thicker than sponge cake but not as dense or sweet as original mud cake. I followed the recipe to the letter except for increasing the amount of rum to 1/3 cup. Initially I was concerned about the runniness of the batter and thought maybe the amount of coffee mixture was way too much but it turned out quite nice. Baking time took about 15-20 minutes longer than stated and I did increase the temperature to 180 otherwise would have been in the kitchen all day! I let the baking pan rest for about 15 minutes before turning out the cake and it came out without breaking except for a small portion on the top, which I covered up with frosting anyway. Hubby loved it - he loves anything with chocolate - nice served with dollops of thick cream. I will make this again
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Chili con Carne III

Reviewed: Jan. 8, 2009
Great recipe and easy to follow. I did do some modifications like adding the spices to the onions while sauteing them, browning the mince on its own then add a cupful of beer. We like spicy food so I jazzed it up with chili garlic sauce and Cajun seasoning. Cooked it till thick but still with some liquid left in the pot as it will thicken upon standing. Served it on rice and topped with grated cheese and crushed corn chips. DH loved it, had seconds, even thirds and brought leftovers for lunch the next day.
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Peach Muffins

Reviewed: Mar. 16, 2009
First time I did this recipe in a loaf pan,I followed it to the letter. Batter was way too wet and it took ages to bake, and I ended up burning the top besides. So on my next attempt. I reduced the oil to just 50ml, and made up for it by adding about 1/4 cup of milk and more peaches, which I pureed. Also reduced the sugar to 300g as in my opinion, the peaches were sweet enough. Other alterations were adding 1 teaspoon of mixed spice and chopped walnuts. Batter came out nicely thick and "spoony". This time I carefully kept an eye on the oven, and put foil over the top of the pan in the final 20 minutes of baking. Cake came out nicely browned and tasted great. Will probably do it again, adding perhaps coconut or sultanas for variety.
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