Leslie H. Recipe Reviews (Pg. 1) - Allrecipes.com (10344578)

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Leslie H.

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Yummy Sweet Potato Casserole

Reviewed: Nov. 9, 2012
This recipe has been in my family for over 30 years and I have made it countless times to rave reviews. I have passed this recipe on more than any other over the years, but mine is different in just a couple of subtle ways. I have NEVER added milk to the sweet potato mixture, and my recipe calls for 1 1/2 teaspoons of vanilla. I always use a mixer to beat the eggs well, then add the sugar, salt and vanilla and beat until blended. I add the potatoes, beat until smooth, and mix in the butter last. I use 1 cup of chopped pecans for the topping, instead of 1/2 cup. I bake it at 350 for 35 minutes. It puffs up beautifully, and the topping gets nice and brown. I would also recommend a different sized casserole dish. I use a 2 quart Corning Ware casserole, which is more square. You get nice deep layers of both sweet potatoes and topping. I have doubled and tripled this recipe, but have never used more than double the topping. I have made this recipe by baking the potatoes, and I have made it by boiling them. My sister swears the boiling is easier and I might agree. It's a little "neater"; just make sure they are drained well. As for a difference in taste, I'm not sure it's noticeable. My family seems to give a slight edge to boiled - they have raved about my sister's the last few times she has made them, and didn't know that she had opted to boil versus bake the potatoes. One last note, my personal preference is to use jewel yams. I find them a bit more flavorful!
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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Jul. 6, 2011
Made this recipe today exactly as written. My family really enjoyed it. The sauce was a little hot for me, so I was careful to use it sparingly. The rest of my family likes hot and spicy, and they thought these tacos were great. I can't imagine making the dressing without the adobo sauce at all. I left the fish as fillets, and cooked them on the grill. That worked fine, I feel that pieces may dry out and fall apart. Made both corn and flour tortillas to satisfy all tastes; my preference for this dish would be corn. Served with tomatoes, cilantro, cabbage, lime, chopped avocado, guacamole, and mango salsa. Not one morsel left! The mango salsa added a great flavor, and helped cool down the sauce. Next time I may try ahi tuna instead of tilapia.
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Cinnamon Rice with Apples

Reviewed: Jan. 6, 2010
The minute I read this recipe, without even reading the other reviews, I knew exactly how I was going to tweak it. My mother was an excellent cook, and never made plain white rice. She always began by sauteing rice with onion - so that's what I did here. I sauteed the rice (I used Uncle Ben's converted rice) in 1 tablespoon of butter, along with a couple of tablespoons of chopped onion. After about 5 minutes, when the rice was nicely browned, I added apple cider (not juice) along with the other ingredients, and followed the rest of the recipe exactly, using golden raisins and a Granny Smith apple. I cooked it for 20 minutes and let it sit covered for 5, because that is what is called for on the Uncle Ben's box. I thought it was wonderful, and afterward, when I read the other reviews, I think the addition of the butter and the onions cut the sweetness and added that something extra that others found this recipe may have lacked. I made it with the grilled brown sugar pork chops and thought the combination was just too sweet. I would definitely make this with pork chops again, but maybe just simply grilled ones. I wasn't sure how I was going to like the cinnamon flavor in rice, but it worked!
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Rob and Becky's Pimm's™ Lemonade

Reviewed: Aug. 9, 2009
We omit the apple and the orange, and throw in a bit of orange liqueur. Delish!
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Maple Salmon with Mushroom Couscous

Reviewed: Jul. 3, 2008
Very easy, but like one of the other reviewers, I found it lacking just a little something. I kept wanting to add salt but that wasn't it, although I definitely felt the couscous needed some. The couscous was pretty bland by itself, but when mixed up with the salmon and glaze leftover in the pan, it was much better. On the whole, a good meal, especially considering the quick prep time.
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Outrageous Caesar Salad

Reviewed: May 26, 2008
I was looking for a recipe for Caesar Salad dressing and found this one. The ingredients were consistent with what I was looking for, so I gave it a try. Very good - I made it for a crowd and received lots of compliments. A few things I did differently: First, I made a paste of the crushed garlic and kosher salt by mashing the garlic and salt together with the back of a spoon. Secondly, I omitted the cayenne (not a fan of hot) and anchovies (wasn't sure about the tastes of the crowd, so thought I'd play it safe) and substituted a bit of anchovy paste instead. Will add more next time, because I personally like the anchovy flavor. Thirdly, I put all the ingredients (minus the egg) in a small food processor to blend before whisking it into the egg. Last, I added 2 tablespoons of grated parmesan cheese to the dressing. I also substituted shredded parmesan for the grated Parmigiano Reggiano. I like the texture of the shredded cheese with the romaine rather than grated. I used dijon mustard and light olive oil, as suggested. I really enjoyed it and will definitely make again. Thanks Jeff!
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Corned Beef and Cabbage

Reviewed: Mar. 17, 2008
This recipe was delicious. I have made corned beef many times, and was a little suspicious about the sugar and vinegar, but I think this was the best corned beef I have ever made. I have been using a slow cooker for the last two years to make corned beef and it really works out well. I did cook my potatoes separately, just because I like them better that way. Also, I added the cabbage only for the last hour because I don't like my cabbage too soft. But the meat was perfect and I did not add any extra water and did not have to turn it. The juice that cooks out of the meat itself and the 3 cups of water was plenty to cover it after a few hours of cooking. My daughter, who has never been fond of corned beef, keeps cutting slices to munch on and is raving about how good it is!
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