LAGIRL Recipe Reviews (Pg. 1) - Allrecipes.com (1005929)

Kickin' London Broil with Bleu Cheese Butter

Reviewed: May 26, 2012

I've made this for years. the combo of the rub spices and the blue cheese butter are incredible. fantastic on grill or in a grill pan indoors.

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Buffalo Chicken Dip

Reviewed: Oct. 24, 2011

Made this for a party and everyone raved. I didn't use canned chicken, though. I boiled two chicken breasts and chopped up fine in the food processor and used that. And I shredded my own cheddar cheese, not using pre-shredded since it has a binder on it that keeps it from sticking together in the package and makes melted cheese clump a little.

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Pear Pie III

Reviewed: Dec. 19, 2009

Made this with fresh pears that I sliced, instead of halving as the recipe suggests, and it worked great. I used three pears, instead of the two in the recipe, and loved how the pie turned out. Delicious recipe!

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Molasses Sugar Cookies

Reviewed: Dec. 19, 2009

Very good cookie. Not the very best ever, but definitely good and pretty with the colored sugar on there. I made some of them plain, without rolling them in sugar, and those are, honestly, even better.

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Christmas Pinwheel Cookies

Reviewed: Dec. 19, 2009

Great cookie. I took the advice of others here and rolled out on waxed paper, then laid the layers on top of each other that way. Piece of cake. Or should I say cookie?! I added in 1/4 tsp of peppermint extract to the red dough and it gave a great flavor to the cookie. Very holiday. The only thing I'd do different next time would be make two rolls of dough, not one. The single roll that I made out of the dough was so big that my cookies were HUGE when I baked them. As in, about 4 inches in diameter! I like smaller cookies than that. So next time, I'll divide the dough into four piles - two red, two white, and then create two logs of cookie dough, using one of each red and white batch of dough.

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Jam Filled Butter Cookies

Reviewed: Dec. 19, 2009

Made these today - they're excellent cookies. Delicate texture, nice buttery flavor. And very easy. I used seedless blackberry jam that I made this past summer and it's a perfect contrast to the cookie base.

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Sage Pork Chops

Reviewed: Nov. 5, 2008

This recipe was decent, but nothing special. I made it as written and I liked it okay, but my husband thought it was boring. I will keep looking for the ultimate pork chop recipe.

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Cincinnati Chili I

Reviewed: Nov. 5, 2008

Excellent recipe, very similar to Skyline Chili. The only difference to me was that it was thicker than Skyline Chili, but that could easily be resolved with the addition of perhaps another cup of beef broth. I will try it that way next time, could even stir it in at the end if it's too thick. But the flavor was just like that of Skyline Chili, with the same essence of spices and flavors. Perfect for coney dogs or served five-way, our favorite, over spaghetti, with canned red kidney beans, cheese and onions on top. I did cut the cayenne pepper down to 1/4 tsp since Skyline Chili isn't supposed to be spicy whatsoever. If you want to add spice to Skyline Chili, you add the bottle of hot sauce at the table, similar to Tabasco. Not via cayenne pepper. Loved this recipe tho!

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Amazing Whole Wheat Pizza Crust

Reviewed: Jul. 4, 2008

Great pizza crust recipe. I used all whole wheat flour to make it South Beach friendly and it still turned out wonderfully.

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Exquisite Pizza Sauce

Reviewed: May 24, 2008

Way too sweet with 2 Tbsp of honey as written. I cut it in half and tried again, but even 1 Tbsp of honey was too much. My husband kept asking, "why does this taste so sweet?"

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Cuban Ropa Vieja

Reviewed: May 11, 2008

This was very similar to the ropa vieja we order in our favorite restaurants. My husband really loved it, gives it five stars, but I only consider it a four-star dish. I found it a bit too tomatoey for my preference. If I make it again, which I probably will, I will leave out either the tomato sauce, or half of the tomato paste. The combo of both was too much. I also used much more garlic, six cloves, than the recipe called for and it could use even more than that. I'll add about eight cloves next time. I also left out most of the cumin because it's such an overpowering spice. I used 1/4 tsp.

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Sarge's EZ Pulled Pork BBQ

Reviewed: Mar. 26, 2008

made it as written and it was very tasty. we put it on sandwich buns and added a little bottled bbq sauce at the end and my husband declared that it tasted like the pulled pork at Famous Dave's!

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Chicken Pot Pie VIII

Reviewed: Mar. 26, 2008

Made this last night for dinner on the spur of the moment and it was great. Of course, being spur of the moment, I didn't have all the ingredients on hand. I know, I know...you should follow a recipe as written the first time, then make changes. But I went ahead and made changes the first go round. First, I used a Pillsbury refrigerated pie crust because that's what I had on hand. I also left out the mushrooms. And I cooked the veggies first before putting them into the pie. I chopped 1/2 cup of onion and sauteed that with the carrots, celery and potato (I only used one potato). I cooked the carrots and potato in a bit of butter and started those first, since they take longer to get soft. I cooked them about 10 minutes, then added the onion and celery and cooked another five minutes until everything was soft. I added in the chicken, which I'd sauteed in another skillet. I threw in a handful of frozen peas at the end. Then I made the roux as written with butter and flour, but left out the onions since I had put those in the veggie mix. I didn't have chicken broth on hand, but I had chicken bouillon, so I put in 1-1/2 large cubes of chicken bouillon in the three cups of water and added that to the roux. I didn't salt the gravy since I had already used the bouillon. I put in 1/4 tsp of ground thyme, 1/4 tsp of poultry seasoning and 1/4 tsp of ground sage and 1/4 tsp of black pepper. I mixed that gravy into the chicken and veggies and poured everything into my deep dish pie plate

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Linguine With Clam Sauce

Reviewed: Mar. 19, 2008

I'm a huge fan of linguine with clam sauce when I'm at Italian restaurants. This was a very good version. I substituted olive oil for the veggie oil, of course, and didn't use quite as much as it called for. But other than that, followed the recipe with great results.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 18, 2007

Absolutely delicious! And I didn't even sift the flour with the baking soda. I used Gold Medal flour straight from the bag. It worked perfectly. Everyone who has tried them says they're the best ever. Oh, I did add 1/2 cup of chopped walnuts. Next time I'll up it to 3/4 of a cup. Also a good recipe to double. It only made three dozen cookies and I made them smaller than the recipe calls for - about 2-1/2 inches in diameter when baked.

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Country Corn Casserole

Reviewed: Aug. 27, 2007

I made this last night for a group of eight, ranging in age from 15 to 92! Everyone loved it. I didn't have a frozen blend of corn, red peppers and cauliflower on hand, so I used two cans of corn and sauteed a diced fresh green pepper and a jalapeno along with the onion. It turned out fabulous. I think this would work with a variety of vegetables. The sauce is creamy but not too rich or cheesy.

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Green Bean Casserole I

Reviewed: Aug. 27, 2007

Very good. Made it last night and everyone loved it (a group of 8 people, ranging in age from 15 to 92!) The only change I made was to use three cans of green beans instead of using frozen green beans. I drained them and followed the rest of the recipe exactly. (Well, I added freshly ground black pepper, but that's it.) It was a good side dish.

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Ham and Potatoes Au Gratin

Reviewed: May 22, 2007

Very good. I used thinly sliced potatoes instead of cubed, and I added an entire sliced medium onion layered between the potatoes. And then poured the cheese sauce over everything and baked. It was delicious.

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Swiss Chicken Casserole I

Reviewed: Nov. 19, 2006

Terrible recipe! Super salty and the stuffing mix stayed dry on top of the chicken and turned into crispy crumbles. At the very least, put the stuffing underneath the chicken and use low-sodium soup. This version was really awful.

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Swiss Chicken Casserole II

Reviewed: Nov. 19, 2006

I was very disappointed in this recipe. I made it exactly as written, and it was very salty and the stuffing mix didn't turn into stuffing, as I had expected. It stayed hard and crunchy on the top of the chicken and the sauce all but disappeared. It was basically salty chicken with cheese with dry stuffing crumbles on the top. Not worth the bother. At the very least, make sure you use a low-sodium soup. The combo of stuffing mix, cheese and regular sodium soup was disastrous.

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