LAGIRL Recipe Reviews (Pg. 2) - Allrecipes.com (1005929)

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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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3 users found this review helpful

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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2 users found this review helpful

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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11 users found this review helpful

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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1 user found this review helpful

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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5 users found this review helpful

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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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 18, 2007
I've made these for a few years now, and everyone loves them. I made them yesterday, and, for the first time, chilled the dough as some reviewers suggested, and it made them even better. they were thicker and even chewier. I was very careful to remove from the oven while the centers still looked ever-so-slightly undone, and cooled them on the cookie sheets. Perfection. My boyfriend declared them the best cookies I've ever made. I love that you don't have to sift the flour!
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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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3 users found this review helpful

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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8 users found this review helpful

Teena's Overnight Southern Buttermilk Biscuits

Reviewed: Jun. 15, 2007
My mom, who has been making biscuits for 69 years, fell in love with this recipe when I made it! She immediately asked for a copy and it's her new favorite.
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8 users found this review helpful

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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1 user found this review helpful

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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2 users found this review helpful

Lentil Soup

Reviewed: Nov. 9, 2006
I made this soup and it was quite good, but not the best ever. Of course I made a few changes. I put in hot italian sausage that I'd crumbled and browned. And I used low-sodium chicken broth instead of water. It took more than eight cups of liquid as the soup simmered and the liquid evaporated, so I added in two more cups of water to get the soup to the right consistency. It was good the next day. It heated up well and I froze the leftovers and those have bene great, too.
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Easy Apple Crisp

Reviewed: Oct. 15, 2006
It was okay, but not fabulous. I found it too sweet overall and the cake part was a bit doughy.
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1 user found this review helpful

Granny's Brownies

Reviewed: Jun. 25, 2006
Very good brownies, but they weren't very sweet. I will add more sugar next time. Other than that, excellent texture and even better after refrigerating if you like chewy brownies because the butter hardens within the brownies and they are chewier than when at room temp. Oh, and I raised the oven temp to 350 degrees and baked in a metal pan for about 45-50 minutes, until a toothpick inserted came out clean.
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18 users found this review helpful

Four Cheese Macaroni

Reviewed: May 27, 2006
Really good. I doubled the shredded cheeses, as other reviewers suggested, and used the 8 oz of processed cheese as in the recipe. I then topped it with buttered bread crumbs and left off the extra butter that the recipe says to put on top. It was very good. My only complaint was that it didn't heat up very well. The cheese didn't melt properly when heated up the next day and it was in clumps. So eat it the day you make it for the best flavor/texture.
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London Broil with Blue Cheese Butter

Reviewed: May 22, 2006
The rub is great - it adds lots of flavor. And the blue cheese butter is fab, too!
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1 user found this review helpful

Displaying results 21-40 (of 67) reviews
 
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