Elizabeth Heffernan Recipe Reviews (Pg. 1) - Allrecipes.com (188044302)

cook's profile

Elizabeth Heffernan

View All Reviews Learn more

Sesame Beef

Reviewed: Jun. 14, 2014
This was pretty good, and I liked how easy it was. I did add in some sesame oil, as the description suggests (though I would have preferred it mentioned directly in the recipe, since it wasn't on my printed version, and I don't take my computer to my kitchen to cook). I cut the sugar in half, which was the right sweetness for me (I don't like overly sweet main dishes), but the marinade was too salty, even using low-sodium soy sauce. Some may argue that adding the correct amount of sugar would have remedied this, but so far, the only thing I've found that successfully lowers saltiness when the salt has already been added is marjoram (NOT sugar), and I didn't think marjoram would go very well with the rest of the flavors. Overall, I liked it, but if I made it again, I'd alter it quite a bit.
Was this review helpful? [ YES ]
0 users found this review helpful

Crazy Chicken Marinade Grilled Chicken

Reviewed: May 5, 2014
I made the marinade mostly as directed (I put in one TBSP of chili powder and after mixing it in, it was clear I didn't want to add any more, especially as I was cooking for my mom and she cannot tolerate too much spice) leaving aside the oil to whisk in last (this is how I always do marinades with oil), and then I tasted it. It had a very sharp, flat flavor, so I had to add several other ingredients to round it out and give it more depth and complexity. I added mustard, lemon juice, white wine, garlic powder, and salt. The cooking instructions were good. With the changes to the marinade, the chicken turned out great. I want to try my version on thighs, too.
Was this review helpful? [ YES ]
1 user found this review helpful

French Tartiflette

Reviewed: May 3, 2014
I have had Tartiflette in France, and this was a nice reminder. I had a little trouble with the bacon -- I think the dish could have done with more bacon, but that might be my faulty memory. I also think there could be more salt and pepper throughout the cooking process. I did put some on at the end, but it only affected the top of the casserole. I think adding just a little with each layer when assembling the dish would have worked better. On the whole, though, this was a great recipe, and I'm sure I'll make it again sometime!
Was this review helpful? [ YES ]
0 users found this review helpful

Chef John's Classic Beef Stroganoff

Reviewed: Mar. 13, 2014
This was pretty good. I accidentally forgot to buy white wine, so I ended up using white wine vinegar instead. That was the only change I made. It was definitely a mistake, but I did not remove the star for that, since I don't think it's right to rate down a recipe if you've made changes. I did not add any extra liquid, though, and the sauce was a little too runny for my taste. I think I might even have used less liquid. I will try it again with actual white wine, but I suspect it will still be too runny.
Was this review helpful? [ YES ]
1 user found this review helpful

Spicy Chicken Thai Soup

Reviewed: Mar. 13, 2014
I had some problems with the recipe. First, despite using less chicken than recommended, I ended up needing to add extra broth as there wasn't enough liquid. Second, even with the extra broth, it was almost impossible to skim the top of fat, as my spoon kept running into chicken pieces and vegetables. Third, I really think the chicken should be more seasoned on its own, either with some kind of marinade or rub or at least in the skillet with salt and pepper. Finally, I wonder if maybe the garlic, lemongrass, and ginger should stay in the soup rather than being discarded. The soup I ended up with was very bland, other than the jalapeno slices, and they were just random heat since they were put in at the end as garnish. I will admit I did not use the cilantro as I strongly dislike it. This is the second "spicy" "Thai" soup I've made from Allrecipes that has been bland. I have a few others to try, but I'm thinking I might have to make up my own recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

The Best Thai Coconut Soup

Reviewed: Mar. 1, 2014
I feel that there was way too much coconut milk and not enough spice. The soup overall was very thick and bland. I used chicken instead of shrimp, but the problems were with the "broth," which was too thick to really be called a broth, anyway. I may try it again with less coconut milk and a lot more seasoning.
Was this review helpful? [ YES ]
0 users found this review helpful

Becca's Chicken-Fried Pork Chops

Reviewed: Mar. 1, 2014
There's one thing missing from this recipe: it doesn't include a gravy!
Was this review helpful? [ YES ]
0 users found this review helpful

Vietnamese/Chinese Pork Chops

Reviewed: Aug. 17, 2013
This recipe is okay. I had the servings changed, and it was very difficult to figure out some of the measurements for the smaller size (I am single, so I don't need or want 6 servings). Also, knowing that I don't like very sweet main dishes, I did not include the brown sugar, though I slightly increased the honey (it called for 2/3 TBSP and I put in a whole TBSP) thinking that I didn't want to mess with the recipe too much. I had two problems. One, it was STILL too sweet for me. Two, the cooking time was off. I ended up with the second side completely blackened, and the pork itself was way overcooked and dry. If I did this again, I'd eliminate the honey entirely, add more spice (either using hot chili oil or hot peppers or both), and cook it over lower heat and possibly for a shorter amount of time.
Was this review helpful? [ YES ]
1 user found this review helpful

Salmon with Lemon and Dill

Reviewed: Aug. 17, 2013
This was pretty good, but next time, I think I'll increase the flavoring or choose a different type of salmon. I used sockeye salmon filets, and I could hardly taste the seasoning because of the strength of the fish. Maybe this recipe would work better with king or coho salmon, which are milder.
Was this review helpful? [ YES ]
1 user found this review helpful

Zesty Tilapia with Mushrooms

Reviewed: Aug. 17, 2013
This is probably the best recipe on this site that I've tried so far. I couldn't find wild-caught tilapia, and I'm very new to fish, so I ended up with mahi mahi instead. I don't really like strong flavored fish, so this was a huge mistake on my part. That said, despite not liking the fish itself, the recipe was so good that I liked the dish anyway! I wish I could give it 10 stars. It was a perfect combination of lemon and mushrooms (although I went with baby portabellas -- I don't think that change affected the recipe much). I could still taste the fish, but it was fine because of the way it blended with the other ingredients. I suppose if you don't like a strong lemon/lime flavor, you might not like this recipe. For me, it will always be my go-to recipe if I ever choose a stronger fish again. I am thinking of trying it with salmon, and, of course, tilapia!
Was this review helpful? [ YES ]
1 user found this review helpful

Runzas II (Bierocks)

Reviewed: Aug. 17, 2013
This was a great recipe, particularly for a Sunday night, as I ended up with a LOT of left-overs. Unfortunately, I couldn't find the frozen bread dough, so I went with refridgerated bread sticks from Pillsbury. It still turned out great! The only problem I had was that after baking, the bread dough came apart, so instead of closed balls, I had open packages. The taste wasn't affected though, and it might have been due to the different dough I used. I think the filling is also good by itself: I have a lot of filling left over and I'm thinking I might just eat it as is, rather than putting together the actual runzas.
Was this review helpful? [ YES ]
1 user found this review helpful

Broiled/Baked Mexican Wings

Reviewed: Aug. 17, 2013
I need to update this recipe. It had extremely good flavor, but the spice mixture was a little too thick, making a kind of grainy texture at times. The chicken itself was cooked perfectly.
Was this review helpful? [ YES ]
0 users found this review helpful

My Chicken Lo Mein

Reviewed: Aug. 17, 2013
I'll admit that this is NOT an authentic recipe, but it's one I enjoy.
Was this review helpful? [ YES ]
0 users found this review helpful

Italian Grilled Cheese Sandwiches

Reviewed: Aug. 17, 2013
I only like tomato-based sauces in specific recipes, so I did not use the vodka sauce for dipping. The recipe for the actual sandwiches was quite good. I really liked the oregano, and I decided to add some parmesan cheese, both to the mozzarella and sprinkled on top for a parmesan crust. Excellent! I also liked how very simple this recipe was: very easy and quick!
Was this review helpful? [ YES ]
0 users found this review helpful

Asian Salmon

Reviewed: Jul. 31, 2013
This was pretty good. I think next time, I will use less sugar and more sesame oil. I was looking for something with a little stronger flavor to accentuate the salmon, but what I got was mostly salmon with a little flavor. I think that just plain low-sodium soy sauce and sesame oil, a little garlic, and maybe, MAYBE, some rice vinegar would be better and easier. That said, just because it wasn't quite to my taste doesn't make it a bad recipe. The flavor of the salmon comes through clear and strong, which might be the point -- to just have a little Asian subtlety.
Was this review helpful? [ YES ]
0 users found this review helpful

Blackened Tilapia with Secret Hobo Spices

Reviewed: Jul. 27, 2013
I'm not sure what I did wrong, since I followed the recipe exactly (other than cutting it down to 2 servings). I got the oil hot, then put the rubbed fish in. After about 2 minutes, it started smoking, but I figured that was part of the recipe. When I turned it over after 3 minutes, the bottom side was black, but again, I figured, well, it's "blackened", so it was probably fine. After another minute of cooking, I had to turn on the overhead fan and open two windows because of the smoke. After another minute, I couldn't stand to be in the kitchen because I was coughing so much on the smoke. I had to stop it. I put the fish on a plate. The smoke stopped -- yay! Unfortunately, I was not able to flake it with a fork. I hope it was overdone and not underdone. The flavor was very good, and I'd make it again if I could figure out how to keep it from smoking so badly.
Was this review helpful? [ YES ]
1 user found this review helpful

Simple Lemon Herb Chicken

Reviewed: Jul. 27, 2013
I only rate recipes that I've changed significantly if I liked them, as I feel that they were good inspirations. This is one such case. As I looked over the recipe and the ingredients, I realized that I would probably find it a little bland as is. So, instead of just putting lemon on the chicken and then putting it straight into the pan, I made up a flour mixture with the oregano, salt and pepper, and my favorite spice (especially with lemon), paprika. I had two plates: one empty for chicken by itself, and one with the flour mixture. After making the flour mixture and cutting the lemon (into 4 pieces instead of 2, as you'll see), I pounded the chicken to about 1/4 inch. Then I put the chicken on the plate and squeezed 1/4 lemon onto the upside of the chicken. Then I turned it over and put the lemon side onto the flour. I squeezed another 1/4 lemon on the other side, and then put it down on the flour. I floured the whole chicken. As for the cooking, I realized it wouldn't get hot enough, so I put it up to med. high. I sauteed side 1 for 5 minutes, then turned heat to medium and sauteed the other side for 2-3 minutes. It was too hot, and the bottom was burning, but by now my chicken had ballooned up to 3/4 inches again, so I was worried it wouldn't get done inside. I turned it down to med. low and put a lid on it for the remaining 1-2 minutes. When I took them out, they were PERFECTLY done: juicy and flavorful! I will definitely make this version again!
Was this review helpful? [ YES ]
0 users found this review helpful

Easy Devonshire Cream

Reviewed: Jul. 20, 2013
Absolutely fantastic! Everyone loved it. I added some lemon zest because I ruined my attempt at lemon curd, and it made a nice flavoring, but I'm sure it would have been great without it as well.
Was this review helpful? [ YES ]
1 user found this review helpful

Slow Cooker Carnitas

Reviewed: Jun. 25, 2013
The first time I made this, I hadn't used a slow cooker before, so it was a bit of a disaster. I added too much liquid, worrying that it wouldn't have enough because I was having it go while I was sleeping. I had doubled the spices, but due to the excess liquid (my fault), it was way too bland and had no flavor whatsoever. So, I didn't rate the recipe at that time, and instead decided to try it again. The second time I tried it, I had a 3 lb. shoulder instead of a 4 lb. shoulder, so I used AllRecipes nifty serving adjustment. I still doubled the spices, since I like things spicy, but otherwise, remained true to the recipe. Oh man, it smelled so good while it was cooking, and it tasted pretty good, too. In the future, though, I'm going to increase the spices even more. These carnitas had nice flavor, but they weren't as intense a flavor as I usually like. I would also recommend cutting off the fat before cooking -- I ended up throwing out huge quantities of just plain fat and seasonings, and due to the chicken broth, you have plenty of moisture, so you don't really need the fat. That would allow more seasoning on the actual meat as well. Overall, these were good, but could still do with more flavor.
Was this review helpful? [ YES ]
1 user found this review helpful

Amanda's Potatoes

Reviewed: May 26, 2013
I made these today, and I made a half recipe (3 servings rather than 6). I did make a couple of changes, some by necessity. The biggest change I made was that I carmelized the onions with bacon (2 strips, cut into 1 inch pieces) and some butter. I did not add the brown sugar. After carmelizing the onion, I followed the instructions completely about the layers and order of them. I put them in the oven at 350 and set the timer for 1 hour. I checked on them occasionally. After 45 minutes, the sauce was bubbling like crazy and starting to dry out, so I figured they were done. Unfortunately, the potatoes were still hard. I added more cream (eventually adding a full cup -- the amount for 6 servings) and cooked them longer, but some of the potatoes were still hard after that. I think I probably didn't cut the potatoes thinly enough, so I will try it again. Also, I might try it on a lower temperature, since I know my oven tends to be hot (I usually need to take off at least 1 minute for any frozen food I bake). Overall, these were very good despite the problems with getting the potatoes to cook fully and keeping the cream from drying up, which might be an oven problem rather than a recipe problem. The only real dislike I had was that the onions were still too sweet. I'm really glad I didn't put in the brown sugar, but I thought the bacon would help make it less sweet, too. I haven't figured out how I will deal with the sweetness.
Was this review helpful? [ YES ]
0 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States