HSILCOX Recipe Reviews (Pg. 1) - Allrecipes.com (1969014)

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Adrienne's Cucumber Salad

Reviewed: Jun. 13, 2015
This (or something like it) was a regular summertime presence in the refrigerator as I was growing up. I don't think Mom knew Adrienne (and I'm not sure Mom's "recipe" was exactly the same), but ... it's cooling in my fridge at the moment. Yum.
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Minty Orzo Lentil and Feta Salad

Reviewed: Jun. 13, 2015
I did make a couple of changes/additions: used four scallions instead of the red onion, substituted the juice of three limes for the red-wine vinegar, and added two diced Roma tomatoes. If I feel ambitious tomorrow, I may add some lightly steamed asparagus. No need for any additional salt -- the Feta's salty enough.
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Amazing Garlic Chicken Livers

Reviewed: Mar. 25, 2015
I was amazed. My tried-and-true "recipe" for chicken livers had always involved sautéing onion slices in oil/butter, flouring the livers (liberally) and adding them to the onions, perhaps with a little milk ... to make "gravy." Jchasko's recipe was a revelation. With some trepidation, I tossed the naked livers into my heated (stainless-steel, non-treated) skillet. I fully expected them to stick tenaciously to the pan and be reduced to a bitter, scorched mess. Wow. They skittered around the pan, allowing me to move them about for uniform browning (no need for spatter shield). I did depart from Jchasko's directions a bit: I had no lemon; I added a coarsely chopped onion and a healthy shot of ground black pepper; and (because I was feeling lazy) substituted several dashes of garlic powder for the called-for six cloves of fresh garlic. Very tasty ... and incredibly easy! Next time I may even follow the recipe!
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Favorite Old Fashioned Gingerbread

Reviewed: Nov. 3, 2014
Quintessential (and by that I mean perfect!) gingerbread. As is my wont when making most anything "spicy," I doubled the callled-for spices, added a dash (about an eighth of a teaspoon) of white pepper, and a splash (couple of tablespoons ... all I had left over from breakfast) of black coffee (as a part of the called-for hot water). So good and warming on a chilly November morning! Thanks, Charles!
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Savory Buttermilk Meatloaf

Reviewed: Jul. 22, 2014
A good, simple, dense meatloaf (held together very well for slicing). I tweaked the recipe a bit: omitted the tarragon (don't much care for the stuff), used matzo meal for breadcrumbs, and substituted spicy brown (Gulden's) mustard for Dijon in glaze. My lunch for the week at the office, works well sliced and nuked.
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Strawberry Rhubarb Coffee Cake

Reviewed: Jun. 9, 2014
This may be a truly foolproof recipe. When I made it, having used a full quart of fresh strawberries (hulled and halved) and a bit more than the called-for rhubarb, I was concerned that I had too much filling ... and not enough batter, especially when I had only enough batter for about four non-connecting glops to optimisitically smear around on top of the "too-much" filling. I only hoped the crumb topping would somehow fill in the gaps. Surprise! The various elements apparently re-configured themselves during the baking. The finished coffeecake had a thin -- but sufficient -- layer of cake at the bottom ... and a nice layer of cake above the filling! Go figure! It got rave reviews from my co-workers! By the way, I forgot to add the lemon juice and did add a half-teaspoon of cinnamon to the topping.
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Blueberry Buttermilk Coffeecake

Reviewed: Jun. 3, 2014
I bring a baked treat in for my colleagues at work most Monday mornings. This week, this wonderful coffeecake was a huge hit, garnering me many compliments and expressions of appreciation. I followed the recipe exactly, except that I followed the suggestion of one reviewr and added a half-teaspoon of cinnamon to the batter (didn't add any to the crumb topping). The cake rose nicely in a 9X13 pan; I didnt detect any "off" taste from the chemical leavening. I used frozen blueberries, thawing them overnight. Dredging the (thawed) berries in a scoop of the flour was a bit messy, and most (but not all) of them ended up migrating toward the bottom of the cake, anyway. Not a big issue. Thanks, BATA, for a great recipe! I'll probably be making this coffeecake again, once fresh blueberries are at the farmers market. My public demands it!
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Heirloom Blueberry Cake

Reviewed: May 12, 2014
I made this in a standard-size tube pan. Was done after fifty minutes. My office realy enjoyed this cake!
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Best Braised Balsamic Pot Roast

Reviewed: Apr. 20, 2014
My new go-to pot-roast recipe. I had bought a Lodge cast-iron "chicken fryer" (a deep skillet with a cast-iron lid) expressly for pot roast. This recipe (made without departing from the posted recipe) came out perfect. I was a little concerned about using tomatoes in cast iron but didn't have any problems with that. The fact that this recipe doesn't include the usual potatoes and carrots allows the succulent beef to take all the glory (and frees you up to use other side dishes). Thanks, Jim!
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Chicken Mushroom Linguine

Reviewed: Feb. 16, 2014
My lunch for next week. I kicked up the flavor a bit with some red-pepper flakes, using white pepper instead of black, and using three times the called-for garlic. Used farfalle (bow-ties), instead of linguine, for easier eating at my desk. I found the directions in how to incorporate the flour and broth a little unclear, as posted. What I did was sprinkle the flour over the sauteed chicken chunks, stir in to make sure everything was nicely/lightly coated, and add the broth. Worked. Oh ... and I simmered the sauce with the chicken (before adding the mushroom/onion mix and the sour cream)for at least fifteen minutes, to ensure a creamy texture. Would probably be even better with some frozen peas added at the last minute. Tasty.
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Four Cheese Macaroni

Reviewed: Sep. 29, 2013
Departed just a bit from the posted recipe. Half sharp cheddar, half Monterrey jack, kept the processed cheese "food," though (it does make for a nice mac). Added a pinch of cayenne, used white pepper, and added a healthy sprinkle of Parmesan over the top. Oh ... and San Giorgio pasta, FYI. Got rave reviews at a late-summer family reunion.
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Sweet Cornbread Loaf

Reviewed: Jun. 16, 2013
I happen to have a 10" X 4.5" "tin" bread/loaf pan I picked up years ago at a yard sale (for a quarter, I think). Given the concerns raised by other reviewers about overflow, I decided to back this recipe in my "super-sized" bread pan. It filled it nicely (leaving me to wonder how my oven floor would have fared, had I used the standard (and called-for) 5 X 9 pan. The recipe is easy, quick, and uses a minimum of tools and pans. It does bake up nicely and has a nice corn flavor. It is a tad sweet for my taste, though. I may cut the sugar back a bit next time. Curious that the recipe doesn't call for eggs, which may appeal to certain folk, but which made for a somewhat less "rich" taste.
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Corn and Avocado Salad

Reviewed: Jul. 7, 2012
Pretty good, but, given my "tweaks," I thought it only fair to give this recipe only four stars as written. Rather than use prepared/commercial dressings, I used a quarter-cup each of olive oil and wine vinegar ... and three tablespoons of crumbled bleu cheese. I also used half of the called-for bacon; just didn't think it needed all eight slices. I also eliminated the lettuce altogether and added a diced tomato and a diced cucumber. This will be my lunch at the office next week. Oh ... and, perhaps because of my cutting back on the bacon and eliminating the bottled dressings, I found the final salad benefited by the addition of healthy pinch of Kosher salt.
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Fresh Pea Soup

Reviewed: May 28, 2012
This has become a mainstay this late spring, and will probably remain one, as long as the farmers' market has fresh peas for sale. I add a half teaspoon of white pepper and a scant teaspoon of salt while the peas are simmering and use my immersion blender to (more or less) puree. Straining seems tedious, pointless, and counterproductive. So easy and tasty! And good hot or cold!
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Kentucky Butter Cake

Reviewed: Mar. 24, 2012
Nice yellow butter cake. made pretty much according to the recipe, used a chopstick to poke holes in cake just after it came out of the oven and doused with sauce, which was promptly soaked up. Had no problem getting it out of greased/floured pan, after cooling in the pan for about an hour.
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African Peanut Soup

Reviewed: Mar. 18, 2012
My soup for the coming week. As usual, the recipe didn't escape tweaks. Doubled the called-for spices, added a quarter-teaspoon of cumin and a healthy pinch of cayenne. Substituted stewed tomatoes for the called-for crushed ('cause that's what I had; probably changed the flavor profile a bit) and cobbled together the chicken broth out of two cans and the drippings from supermarket rotisserie chickens. Looks to be a winner.
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Rich and Creamy Beef Stroganoff

Reviewed: Mar. 11, 2012
Very, very good. A little bit of work, but well worth it. I ended up making two changes: one out of necessity and one out of frugality. I substituted white wine for the called-for red in the marinade ... because I didn't have any red wine in the house (or at least none that i wanted to open for the amount needed for the marinade). I suspect the outcome would have been *slightly* better, had I used red wine. The other change I made was to use the "remaining grease" from the browned beef instead of the called-for beef broth. The "grease" was largely very valuable beef essence; it would have been criminal to pour it down the drain and open a can of commercial broth! In any event the final result was a very tasty contribution to a potluck last night. The crushed red pepper added just the right amount of zing. Don't leave it out (I used the minimum amount)! I poured the completed stroganoff over a pot of buttered egg noodles in a covered casserole and hit the road! Yum!
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Coconut Custard Pie III

Reviewed: Dec. 8, 2011
I made two of these pies for an office holiday party (one for dessert, one as my contribution to the gift exchange). In what I feared would be a major screw-up, I did not heat the milk separately, as the recipe directs, but was counseled by my pastry-chef sister that I could proceed nonetheless. They were in the oven about twenty minutes longer (ten minutes at 350, the last ten minutes at 400) than the recipe prescribed, but a knife finally emerged clean). By the way, I also used half-and-half in lieu of the called-for milk, substituted almond extract for half of the called-for vanilla, and reduced the sugar somewhat. Sprinkled pies with a bit of nutmeg, along with a "garnish" of additional coconut before baking. They were fine (at least the one that got eaten at the party was!) Both texture and flavor were perfect. Apparently a very forgiving recipe....
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Beef Heart Stew

Reviewed: Nov. 29, 2011
This is some of the tastiest beef stew I've ever made/eaten. I used three medium-sized hearts and increased the proportions accordingly ... and added a bag of still-frozen green peas to the hot stew at the end. The squeamish (who will probably not be viewing this recipe anyway...) would do well to put aside their reluctance and appreciate the fact that beef heart is nothing more than a big chunk of boneless, relatively lean, meat that cooks up into a very flavorful stew!
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Maple-Mustard Glazed Pork Chops

Reviewed: Oct. 6, 2011
Made as described (left in fridge all day in plastic bag with rub), except omitted second-side glaze (ran out of time and was setting off the smoke alarm!). Very tasty, although *almost* too spicy. Second glazing might have helped, as the sweetness did (I think) cut the spiciness a bit. Had been afraid they might be too sweet...but they weren't. Thanks!
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