Emily Lange Recipe Reviews (Pg. 1) - Allrecipes.com (10327556)

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Emily Lange

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Meatball Nirvana

Reviewed: Aug. 19, 2010
Amazing meatballs!! I used 2 eggs and then added enough milk to make 2/3 cup (I made a double batch) instead of just using milk. I also did not add any hot pepper sauce, and just threw in a few hot pepper flakes.
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Cherry Pie IV

Reviewed: Sep. 12, 2009
This was my first attempt at cherry pie. I used 5 cans tart pie cherries (well drained), which turned out to be just enough. The almond extract made ALL the difference in the filling (which is DELICIOUS)--don't skip it! The only problem I had with the filling was my cherries didn't hold together, but that's probably because I used canned ones that were already very mushy. If you're going to do a lattice crust, let the filling cool first! I didn't, and was left trying to weave melting, stretching strips of dough with very little success.
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3 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Sep. 12, 2009
With corrections, this recipe is fantastic. Definitely the best lemon bars I've ever tasted, and my entire family agrees. I didn't have time to cool them all the way before serving, and they were even more amazing served a little warm! FYI: I doubled the crust, and used 1 cup lemon juice and 2 cups white sugar in the filling.
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3 users found this review helpful

Irish Cream Truffle Fudge

Reviewed: Jan. 1, 2009
Delicious!! This fudge got rave reviews from my entire family. It was a bit crumbly at first--I recommend letting it warm to room temperature before slicing. Consistency and flavor are even better today than they were 4 days ago. I highly recommend this recipe!
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1 user found this review helpful

Mom's Pumpkin Pie

Reviewed: Oct. 27, 2008
Incredibly delicious pumpkin pie recipe! I made the following changes: 1. Increase all spices by at least 50% (I am doubling mine next time) 2. Decrease oven temp by 25 degrees--your crust will love you for it! 3. USE A PIE CRUST SHIELD!!! I absolutely swear by them! I bought mine at Bed Bath & Beyond but I know I've seen them elsewhere. Your crust will come out golden and perfect EVERY TIME--not the least bit burnt! Under $5.00 apiece!
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5 users found this review helpful

Easy Pork Chop Casserole

Reviewed: Oct. 12, 2008
Wow! This was delicious!! I added extra mushrooms and chopped onion, seasoned the chops with salt and pepper before browning, and baked for 30 min. covered, then 15 min. uncovered. Incredibly easy and delicious! I will definitely be making this again!
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2 users found this review helpful
Photo by Emily Lange

Cinnamon Swirl Bread

Reviewed: Oct. 5, 2008
Delicious! And much easier to make than I expected. I used 2 cups whole wheat flour in place ofave been nearly enough to give the bread 2 cups of bread flour, and it turned out great. I also doubled the filling, and am glad I did! Otherwise I don't think there would have been enough to give it that wonderful cinnamon-y, sweet flavor. Great recipe! I will be making this again.
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1 user found this review helpful

Pour-A-Pan Pizza

Reviewed: Oct. 5, 2008
A great, easy dinner recipe for when time is an issue! Dough is very tasty but the consistency is more like a pancake and a crepe (not crispy at all), just so you know what to expect. Just use whatever toppings you have on hand. Thanks for the recipe!
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9 users found this review helpful

Baking Powder Biscuits

Reviewed: Oct. 5, 2008
Very tasty! Not as fluffy or flaky as I would have liked, though. I took another reviewer's advice and used half shortening and half butter. I will make these again, but will next time I will use about 25% less butter and shortening and will roll dough to 1.5 inches for loftier biscuits.
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Hearty Multigrain Bread

Reviewed: Sep. 29, 2008
I have been fiddling with this recipe for over a week now, and my recommendations are as follows: As recommended by several reviewers, I like to double the recipe for a full-size loaf in my 2lb. bread machine. I use a light crust setting. Reduce yeast by 1/3 and salt by 1/2. (I'm not a low-sodium person in general, the original recipe was just way too salty for me.) Increase the millet by at least 50% for a nice crunchy texture, or just throw in whatever grains you have on hand (I like to add bulgar wheat in the same proportions as the millet). Happy baking!
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9 users found this review helpful

Oven Pot Roast

Reviewed: Sep. 25, 2008
This was my first attempt at a pot roast, and I must say it went well! I chose to add celery, carrots, and new (red) potatoes with about an hour left in the cooking process. I also added about a cup of water along with the veggies to keep things covered and moist. Worked great!
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Black Bean, Sausage, and Sweet Potato Soup

Reviewed: Sep. 25, 2008
A delicious soup! I added 1.5 tsp. of cayenne pepper to give it some kick, which was perfect. I also ended up adding almost a whole can (additional) of chicken broth throughout the cooking process in order to keep the soup from becoming too thick. Even with the added broth, it was still pretty darn thick. Even better over rice the next day, and kept for well over a week in the fridge. A keeper!
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1 user found this review helpful
Photo by Emily Lange

Jo's Rosemary Bread

Reviewed: Apr. 2, 2008
I followed this recipe to at "T" and was thrilled with the results! I will definitely be making it again in the future. I brushed olive oil on the loaves after taking them out of the oven--a step I will repeat in the future. Try this recipe--you'll love it!
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Lemon Wow Cake

Reviewed: Apr. 2, 2008
I made this cake recently for a friend's birthday--it turned out great, but didn't keep well past the first day. I must say I was skeptical about the ingredients at first, but the tarragon adds a nice, sophisticated flavor. Since I wanted more than a hint of lemon in my cake, I used lemon cake mix and lemon Jello powder, and am very glad I did! The end result was NOT overpoweringly lemony--it was just right. I made a simple glaze out of lemon juice, water, and powdered sugar and drizzled it over the cake while it was still warm. I also floured the pan with regular sugar as recommended by other reviewers. Great recipe!
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2 users found this review helpful

Herb Quick Bread

Reviewed: Apr. 2, 2008
The loaves looked beautiful, but were dry and flavorless. After tasting the dough, I added more salt and a little rosemary, but it didn't seem to help. A friend of mine tried the bread and thought it was OK, but even so, I would not recommend this recipe!
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13 users found this review helpful
Photo by Emily Lange

Classic Bran Muffins

Reviewed: May 15, 2007
I substituted 1/3 cup applesauce for oil and made my own buttermilk using 1 tablespoon vinegar and enough milk to make 1 cup. I made 6 large muffins instead of 12 small ones and they turned out great!
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117 users found this review helpful

 
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