LouHoo in VA Recipe Reviews (Pg. 3) - Allrecipes.com (10400128)

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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Oct. 4, 2011
REALLY did NOT like this!! (sorry Linda W.) was WAY TOO SWEET for our taste, with an underlying bitterness from the OJ! Had to practically "burn" the sauce in order to get it to low boil enough to thicken up! (even made the house smell awful!) We threw out the leftovers! Won't make again!
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Stuffed Chicken Breasts

Reviewed: Sep. 28, 2011
I use these same ingredients but make it into a one-dish casserole, adding re-hydrated/plumped craisins (or fresh cranberries). Just prepare the StoveTop stuffing ("SavoryHerb" flavor) as directed on the pkg. and stir in the cooked diced chicken, soup, pecans, & cranberries. Spread into a baking dish & bake just til heated through! Delicious!
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Cool Whip Cookies

Reviewed: Sep. 20, 2011
Sorry, did not care for these at all! Obviously these have a "cake-like" consistency, but for some reason I just wasn't expecting that they'd be SOO-O-O cake-y!! And no matter how long I cooked them or where I adjusted my oven racks, the bottoms got too brown by the time the tops were barely done. Might've been something I did wrong, but I wouldn't waste time (or ingredient$) trying these again!
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Mom's Best Pork Chops

Reviewed: Aug. 17, 2011
I've been making pork chops like this for years BUT . . . (just a few tips): put your spices in with the crumbs, instead of in the egg (more spice gets on the chops!) I use Ritz crackers, but that's just personal preference -- I like Ritz's buttery taste! And, NO NEED TO FRY the chops before baking!! (No more grease splatters/no wasted time/not another dirty dish!) Just dip/batter & place chops in a rectangular glass baking dish (sprayed with Pam) ~ AND top with thin pats of butter!! (Don't scrimp on the butter -- use 1/2 a stick for both sides of 6 chops!) Bake at 400 for 15 minutes. Flip chops over & top with more pats of butter. Bake 10 minutes longer & Voila! Crispy-coated, moist delicious! Couldn't be easier! Delish!
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37 users found this review helpful

Easy Mexican Casserole

Reviewed: Oct. 17, 2010
We enjoyed this very much. I substituted a 4oz. can of chopped green chilies for the olives (personal preferrance) and used a can of diced tomatoes with zesty mild green chilies (drained), instead of chopping my own tomatoes. I just eye-balled the amount of crushed chips on the bottom layer and used 2lbs. of ground beef (with 1env. Taco Seasoning & some cumin & chili powder) plus about 1 1/2 cups of salsa + the can of chili beans. This was very good, filling, and made-up quick with ingredients I had on-hand! Thanks ANDREALF63, for sharing the recipe!
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Baked Zucchini Chips

Reviewed: Oct. 6, 2010
I didn't "love" these -- not sure why. I like zucchini OK, but these just seemed bland, and mine never crisped up! (maybe I cut my zucchini too thick?). Also had trouble with the breading falling off of them when I lifted them out of the pan! Although I've pan-fried lightly breaded squash/zucchini before, this just didn't seem to be anything special. All in all, not a specfic recipe I'd make again.
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Apple Squares

Reviewed: Oct. 4, 2010
These bars are very good. Only made 3 changes: increased chopped apples to 1 cup and increased cinnamon IN the batter to 3/4 teaspoon. Thirdly, decreased topping to 1 teaspoon cinnamon & 1 T. sugar (or substitute "Cinnamon-sugar" blend). With these minor changes, recipe is excellent (and makes the house smell delicious while they're baking!) **UPDATE!** 2/28/11: One more change that REALLY enhances the flavor: batter is a 'little' stiff, so I added 3 T. of Apple Butter!! Oh MY!! The spices in the apple butter REALLY add to the cinnamon-y taste of the Apple Bars.
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The Best Banana Bread

Reviewed: Aug. 29, 2010
I made this EXACTLY per the recipe (for all you purists out there) and just didn't care for this. It had VERY little flavor (even though my 4 smallish-medium-sized bananas were VERY ripe!) -- think it could've used a teaspoon (or more?) of vanilla extract or even some dark rum, as another reviewer suggested. Also, after only 40minutes, my loaf got extremely brown on top & all over the outside (maybe that was my metal non-stick loaf pan?). I doubt I'd try this again -- think I'll look for another banana bread recipe.
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Cherry Tomato Corn Salad

Reviewed: Jun. 4, 2010
I used all fresh veggies, and LOVE the appearance of this pretty Summery salad, but the dressing wasn't very appealing to me. After tasting, I tried increasing the lime juice, as it seemed too "oily." It also seemed too salty, so next time I'll decrease the salt to 1/4 tsp. (maybe it just needs to sit for an hour or so, to meld the flavors - ?). I WILL make this again -- (MIGHT try substituting light mayo or Miracle Whip instead of olive oil, decrease salt, increase lime juice, . . . .) I'll keep experimenting with it til I get it to suit my taste, because it is so pretty that it makes an excellent Summer side dish. Oh! and next time I'm going to add black beans (and some coarsely chopped red onion) and garnish with avocado slices.
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Bean Quesadillas

Reviewed: May 20, 2010
Made this EXACTLY per the recipe, but I found it to be lacking in taste and very dry. Next time (if there is a next time), I think I'd substitute salsa for the chopped tomatoes (needs that moisture) and add 1 t. cumin & at least 1 t. chili powder. Also, I might try baking these in the oven (as several other reviewers suggested), because they were very hard to flip in the frying pan (as the filling kept falling out) --- oh yeah, they need LOTS more cheese, to make them cheesy, yummy quesadillas!! Also, 12 servings??? Are you kidding? Since you only use 12 tortillas and each one has a bottom & top tortilla, it only makes 6 quesadillas --- so each person only gets a half? That's not enough for an entree; maybe meant to be 12 servings of an appetizer (?)
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Rosemary Ranch Chicken Kabobs

Reviewed: May 18, 2010
made this for dinner last night & hubby loved it so much he cleaned his plate with a spoon to get every delicious drop of this delicious sauce!! Only changes I made were to reduce the salt to 1 tsp. instead of 2 tsp. (per other reviewer's advice -- Thx!) and we ended up having to bake it (at 350 for 20 minutes) as a HUGE thunderstorm came up just as we were getting ready to warm up the grill, but I can't WAIT to try it on the grill next time! Next time, I'll reduce the oil by a little (maybe 1/4 cup) and divide the marinade into 2 batches, to marinate some veggies for the skewers too! (maybe onion, red/green bell pepper, yellow squash/zuchinni, etc). I'm also going to try substituting this sauce for the usual Cream of ... soup in my favorite Chicken Casserole recipe. Oh! would also be good as a Seafood Casserole, marinating shrimp, scallops, etc. in this and adding a little rice and topping with some dried bread crumbs! REALLY REALLY GOOD SAUCE!! Thx for the recipe Theresa Spencer!
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13 users found this review helpful

Roasted Carrot Salad

Reviewed: May 18, 2010
This is delicious as a sidedish, more so than a salad. I made EXACTLY as the recipe stated (for all you purists out there!), and I will make it again, but next time there are several minor things I'd do differently. #1 - I'd cut back on the oil, or perhaps omit the oil & spray the carrots with a spritz or two of Pam cooking spray before roasting (they get a little soggy with all that oil). #2 - increase the slivered almonds and the dried cranberries -- at least 1/2 cup of cranberries (which I soaked in hot water for a few minutes & then drained, to soften them). #3 - Decrease the blue cheese crumbles -- the flavor was a little over-powering! #4. Omit the argula or substitute baby spinach leaves. We ate it mixed with the greens at first, but then decided we liked it better as just a carrot/cranberry/almond sidedish, served at room temperature. Thanks for the recipe Morgan Nowicki. Very good!
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24 users found this review helpful

Cornbread Casserole

Reviewed: May 10, 2010
OK, maybe I'm missing the point here but . . . this is just a "cake-y" textured cornbread, right? Not really a "casserole" 'cause there's nothing else in it! That being said, I tried it anyway. I made this EXACTLY per the recipe, but it wouldn't hold together--was very "chunky" (?) & didn't appear to have cooked long enough either! Then, I read the reviews about 8oz. of sour cream (that's a BIG difference allrecipes' editors!) and suggestion of using 2 eggs. Ummm . . . OK this is what I came up with: 2 eggs, 8oz. sour cream, slightly less than 1/2cup oil, one 15oz. can of creamed-style corn, 2 cups self-rising (white) corn meal, + 2 Tblsp.sugar. Mix all ingredients together & pour into greased glass 9" x 9" dish and bake at 425 for 40-45 minutes. A smooth, cakey-textured cornbread that HOLDS together! (the hotter oven temp. helps "crisp" the edges/sides of this cornbread, making the pieces cut from the edges of the pan preferred!) Yum!
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Chicken Asparagus Roll-Ups

Reviewed: May 9, 2010
Made this for Mother's Day lunch! Delicious!! I didn't have a fresh lemon, so I used 2 T. of bottled lemon juice. Also, put a layer of sauce on the "inside" of the chicken before adding the slice of provolone & 5 asparagus spears. Plenty of sauce left to top all 6 chicken "bundles." I had to cover with foil & keep warm while the dinner rolls baked, so by the time I served this, there was an unsavory water-y looking "broth" in the bottom of the pan, but that was my fault for not timing everything just right! Was still delicious & the Moms were so-o-o impressed! Thanks for the recipe, Monica!
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Chicken Fiesta Salad

Reviewed: May 6, 2010
OMG! This is DELICIOUS -- even for a salad! lol I made this EXACTLY per the recipe and it only took me 15minutes or so to fix! Light enough for a nice, hot-weather Summer lunch or al fresco dinner, but filling enough you won't go away hungry! Wow! I'm having left-overs for lunch today (store the corn/black bean relish seperately so that your salad greens don't get soggy). Top with a dollop of sour cream & sprig of fresh cilantro as a garnish. I'll be making this (with a glass of Sangria) for my "girls" night next month!
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Easter Breakfast Casserole

Reviewed: Apr. 6, 2010
I use 1 1/2 lbs. sausage, which I cook with chopped red & green bell pepper & coarsley chopped onion. Drain off grease. Then, brown hash browns in frying pan & season liberally with salt & pepper. Combine sausage/peppers & onions with hashbrowns, 8 lightly-beaten eggs, 1 cup milk, 2 cups of cheese. Pour into 9" x 13" greased glass dish. Top with a little more cheese & Bake at 375 for 30-40 minutes. Very tasty. Serve with mixed fruit and thick slices of buttered Texas toast! Yum!
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Broccoli with Lemon Butter Sauce

Reviewed: Feb. 27, 2010
Didn't care for this AT ALL!! Made EXACTLY per recipe. We found the flavor way TOO lemon-y & too spicy (apparently, too much cayenne for amount of broccoli). Also, the broccoli discolored with the "sauce" to a very unappetizing "dull green/yellow-ish" color! Maybe I'm just mad at myself! I violated one of own personal rules: never try out a new recipe on company -- and unfortunately, none of us found this enjoyable. Sorry, but definately NOT for us!
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Chicken Angelo

Reviewed: Feb. 4, 2010
I made this for dinner last night & it was good (& easy!) I only had about 7-8 oz. of sliced Muenster cheese, but that seemed like enough (I covered each piece of breaded chicken with a slice of cheese) and I mixed the can of cream of chicken soup with a little milk (& the REMAINING egg that I dipped the chicken in). It just made it easier to spread. Baked (loosely) covered with foil for 25 minutes at 375 and then uncovered and baked for 20minutes more at 350. Was perfectly tender and the flavors blend well in the creamy sauce. Served with steamed broccoli. We'll make it again sometime when we need an easy dinner. Oh! and I might not bother with the breading next time, if hubby's make on his Low-Carb diet.
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Double Layer Pumpkin Cheesecake

Reviewed: Feb. 4, 2010
OK, based on the superb ratings, must be something wrong with me, but we didn't care for this! I made this for Thanksgiving'09. Didn't seem like a true cheesecake to me and we just didn't like the blend of flavors. Not sure what we could do to improve it; probably won't try it again. Just not our cup of tea, I guess. Sorry.
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Sweet Potato Casserole VI

Reviewed: Feb. 4, 2010
OK, this is even BETTER than my wonderful mother-in-law's version of Sweet Potato Casserole! I use two 15oz. cans of sweet potatoes (mashed) or 4 medium sweet potatoes, baked in microwave. Reduce sugar by HALF in casserole AND in topping. Add 1/4 t. nutmeg and 1/2 t. cinnamon to casserole. Bake in 2qt. round baking dish. I like this pecan/brown sugar topping SO MUCH BETTER than marshmallow topping!! It wouldn't be Thanksgiving without it!
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Displaying results 41-60 (of 74) reviews
 
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