HEDDY66 Recipe Reviews (Pg. 1) - Allrecipes.com (1945069)

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Stuffed Brie

Reviewed: Dec. 27, 2005
The mixture of these 3 simple ingredients in the middle of a round or two of brie are absolutely fabulous together!! I strongly suggest to choose a very small RED onion though. (It ended up being 1 and 1/2 cups total chopped, or 3/4 cup per wheel) Also I also suggest you use portabella mushrooms as I did, and perhaps because of these tweaks I made I ended up needing one more tablespoon of butter. I caramelized the onions first, then added the mushrooms and dates and cooked them for an additional 3 minutes which is when I needed the extra tablespoon of butter. The quantity of filling was so huge (again, most likely from my tweaking the ingredients) that it was larger than the entire wheel of brie, so I decided to split 2 wheels of brie instead of just one in half (using a copper wire to cut them- so easy that way!) and it was the perfect amount for the two 8 ounce wheels of brie. I also chose to cook them in the oven rather than nuke them. 350 for 20 minutes. Thank you and I will use this again- especially for wine tasting parties or as a treat for the holidays.
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64 users found this review helpful

Golden Yam Brownies

Reviewed: Mar. 16, 2005
This smelled wonderful while cooking. I was looking for a way to get some Vitamin A and beta carotene as well as potassium in my 4 kiddos, and yams/sweet potatoes seemed like they could do the trick. I started with 3 smallish fresh "yams". Scrubbed them clean, poked them on each side with a fork a few times, & placed them on a couple of paper towels in the microwave. I then nuked them for 3 1/2 minutes, turned them over, then nuked them all for another 3 1/2 minutes. Let them cool a bit before removing the skin (came off easily) and throwing them in my food processor to get them all nice and creamy. (It was so thick I needed to use 2 of the 4 eggs in the processor to help make it liquidy enough to process.) Followed the rest of the recipe exactly. Perhaps by using fresh yams and using 2 eggs to puree or whip them smooth is what made me need 10 additional minutes on my cooking time. I have to say- all of us, from age 4 to my hubby, LOVE these and they are delicious! I did not do the last step and add even more sugar and butter and milk on the top when it was warm. They were absolutely sweet enough and moist enough w/o adding even more sugar and saturated fat, so I do not regret leaving it off. This recipe is a keeper for us but we renamed it. Brownies are drier and crumbly. These are moist and awesome!! Plus I can not help but think of chocolate from the word "brownie". So thank you thank you for giving us the recipe for the "Golden Yam Cake". :-)
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33 users found this review helpful

Heddy's Black and Red Bean Soup

Reviewed: Dec. 14, 2004
Just wanted to clarify- with the 2 optional ingredients, do not leave them both out. You should choose one or the other of them. If you choose the chili powder (add it right before the broth) the flavor is kind of reminiscent of chili, if you leave out the chili powder and use the maple syrup instead, you get my 8 year old daughter's favorite soup in the world.;-) Of course, you may substitute chicken broth for the vegetable broth, and it still tastes wonderful, but obviously it is no longer vegetarian. Enjoy!
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19 users found this review helpful

Mock Champagne

Reviewed: Dec. 14, 2004
I loved this- quick and oh so easy. I let my 4 young kids try it following the recipe exactly and they thought it was just ok. You know kids can have such a sweet tooth- so the batch I made for a 1st grade Christmas party I substituted 7 up or some lemon-lime soda for the Ginger Ale. That simple change made it a hit for the young ones. (Then again, I preferred it with the Ginger Ale- more of a mock champagne taste, and not as sweet.) So keep in mind who the punch will be serving and tweak the ingredients and items in the ice ring as needed. **Great punch for kids' b-day parties and school parties where you do not want to chance a stained carpets!!!**
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8 users found this review helpful

Lentil Soup

Reviewed: Nov. 17, 2003
I made this recipe and scaled it for 42 since it was going to be a main dish for our school's teacherstaff appreciation lunch. I used stewed tomatoes and vegetable broth which made it vegetarian so those teachers and staff who are vegetarians could enjoy it too. It was well liked, (I loved it!) although I noticed something a few days later. With the leftovers, the spinach was quite yucky and the color became uniform, so it did not look as appealing. I thought it still tasted good, although the flavors all blended a little too much by then making it less flavorful. But if I was making it again and knew ahead of time there would be leftovers I would simply take out the extra BEFORE adding the spinach and fridge it.
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225 users found this review helpful

 
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