LouHoo in VA Recipe Reviews (Pg. 1) - Allrecipes.com (10400128)

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Bacon and Tomato Cups

Reviewed: Oct. 5, 2009
LOVE these! I took these to a friend's "Supper Club" & everyone raved over them & asked for the recipe! The only modifications I make are: use crescent rolls cut & divided to fit a 24-mini muffin pan; microwave bacon (covered by a paper towel to absorb grease & prevent splattering); use 2 large Roma tomatoes, de-seeded & chopped; chop 1/2 onion & saute in a little EVOO/butter. Oh, & I use MUCH less mayo -- maybe 1/4 cup -- just enough to get everything to barely hold together. These are fantabulous!! Allow AT LEAST 3 per person as an appetizer!
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2 users found this review helpful

Raspberry Almond Coffeecake

Reviewed: Oct. 22, 2009
I've made this recipe 7-8 times now & everyone LOVES it (both as breakfast or as dessert, served warm & topped with ice cream!) Because my cake pan is more like a 9" (rather than an 8" as recipe calls for) and the batter part of this recipe barely makes enough to cover the bottom of the pan (much less needing to cover the raspberries), I usually make 1 & 1/2 times the amt. of batter (flour, sugar, baking powder&soda, salt, cream, butter & vanilla extract and 2 eggs). This gives you enough batter to spread on the bottom of the pan, top with raspberry/brown sugar mixture and still have enough batter to spread on top. Bake about 5 minutes longer. Delicious even leftover a couple of days later! Travels well & makes an excellent hostess gift.
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5 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Oct. 29, 2009
Absolutely fabulous soup (with changes/additions that I made per several other reviewers' suggestions)! To keep from dirtying so many pots/pans, I used one big pot to boil 3 seasoned chicken breasts in 2cups water (with 2T.EVOO) for 6-8 min. Meanwhile, I coarsely chopped 1/2 onion, 2 ribs celery & sliced 3 carrots. Remove chicken breasts from large pot & dice chicken when cooled (reserving cooking water/broth). In smaller soup pan, cook 6.2oz. pkg. Uncle Ben's Wild Rice (reserving the seasoning package!) in the water you cooked the chicken breasts in (adds LOTS of flavor!). Back in the big pot, I sauted the chopped onion, carrot & celery (& some mushrooms) in 2T. EVOO w/ 1t. minced garlic over medium-high heat, until veggies are tender. Then stir in the seasoning pkg. from the rice until bubbly. Add 1T. butter at a time & 1T. flour at a time until you have a nice roux, stirring into the veggies (probably only need 3-4 T. of each). Reduce heat to medium-low & gradually add 2cups 2% Milk & a 14oz.can of chic.broth, stirring until smooth & creamy. (Optional: add 1/3 cup white wine). Add chopped chicken & rice to big pot. Simmer for 10 minutes until smooth & rich & heated through. Wow!!!
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Pumpkin Roll

Reviewed: Oct. 29, 2009
This was my Daddy's favorite dessert for his last Thanksgiving ('08).
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Spinach Tomato Tortellini

Reviewed: Feb. 4, 2010
I made this for my elderly mother for dinner and she enjoyed it. I thought it was just so-so. I used frozen chopped spinach, instead of fresh, and added a small can of sliced mushrooms. I also used 1 1/2 cups of half-and-half, instead of adding plain milk to heavy cream (seemed like the same thing to me!) Although this tasted pretty good, it wasn't exactly attractive -- guess I just wasn't expecting a "rosy" sauce. Next time, I might try to drain a little of the juice from the can of diced tomatoes (although that's where the flavor is!)
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Bob's Slow Cooker Braciole

Reviewed: Feb. 4, 2010
OK, I know -- I was bad! I made this recipe, BUT . . . I seriously modified it. (Actually, I more or less made Giada De Laurentis' "Braciole recipe" from the Food Network on TV). I couldn't get flank steak, had to buy skirt steak. Couldn't get it to pound to 1/4" thick (mine was about 1/2" thick!). I stuffed it with 1/2 cup Italian bread crumbs, 2/3 cup grated Romano/Parmesan & 1/4 cup grated (plain) Parmesan, 1 t. minced garlic, 1 T. Italian seasoning & 1 T. parsley flakes, and 2 T. EVOO. I rolled it up, tied it, & browned it. Then, I deglazed my pan with 1/2 cup white wine & added ONE bottle of Marinara sauce, which was PLENTY of sauce! Then I put the braciole in an oven-proof dish & poured the sauce over it. Covered with foil & baked at 375 for 30 minutes, uncovered & baked 30-40 minutes more at 350. The meat was VERY tender, stuffing was good, sauce was fair (I may have used too cheap a brand of marinara -- and the sauce was too thin, with the wine & the grease cooking out of the meat). Next time I'll use a thick & chunky spaghetti sauce. But, all in all, it WAS good and I would try it again sometime.
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68 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Feb. 4, 2010
I made this EXACTLY per the recipe. I seasoned my 3.14 lb. eye of round roast with very coarsley ground sea salt & coarsley ground (McCormicks)seasoned pepper blend. The meat came out tender & slightly pink inside. However, there were just not enough pan drippings in the bottom of the roaster rack to make an Au Jus sauce. Next time I'll buy an envelope to make up an Au Jus sauce. (I just felt it needed some kind of broth or dipping sauce) But my "carnivore" husband loved it and even ate the leftovers the next day (cold) on a sandwich roll with spicy brown mustard!
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My Country Style Steak

Reviewed: Feb. 4, 2010
I've made this several times and I make it in the crockpot! I cut each piece of cube steak in half (if the pieces are too small, they just break apart). I dust each piece with flour and quickly sear/brown the meat in a couple of Tablespoons of cooking oil. Then (directly in the crockpot), I mix 1 can of Cream of Mushroom soup with 2 bottles of Beef Gravy & 1/2 envelope of dry onion soup mix (a whole envelope makes it too salty!). Add the browned meat, submerging it in the gravy and cook on Low for 6-8 hours. Before serving, remove the steak to a plate & cover to keep warm. Heat the pan drippings (from when you browned the meat), add several Tablespoons of flour & brown it. Then stir in the thin gravy out of the crockpot to thicken it. Makes a delicious, rich gravy and fall-apart tender Country-Style Steak!! Wonderful!
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4 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Feb. 4, 2010
I personally didn't think these were much, but my guests enjoyed them & several even asked for the recipe, so I'm making them again for this year's SuperBowl party. I toast my slices of French bread (in the oven) for the side that I'll spread the creamy mix on -- to keep them from getting soggy. And I finely chop up half a cucumber to add to the cream cheese/ Italian/mayo spread. I sprinkle a little dill on top each one and I top with a half a cucumber slice.
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7 users found this review helpful

Apple Cinnamon Oatmeal Bread

Reviewed: Feb. 4, 2010
I made at least half a dozen loaves of this at Christmastime. It's delicious and makes the house smell so-o-o good while it's baking! Of course, I made a few modifications: Instead of using chunky applesauce, use 1 apple (peeled & GRATED) and 1cup of cinnamon flavored applesauce. Add 1/2+ teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon clove and put 1 1/2 packets of the oatmeal in the mix. (BTW, you can mix ingredients in ANY order!) For TOPPING (instead of just sprinkling one pouch of oatmeal on top): mix 1 T. melted butter with 1/8 cup packed brown sugar, 1 teaspoon flour and the remaining half a packet of oatmeal and spread this on top BEFORE baking. Bake for 45minutes! Cover with kitchen towel to cool. Oh my! That's good!
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World's Best Bacon Cheese Dip

Reviewed: Feb. 4, 2010
My husband and my best friend LOVED this (I thought it was just so-so, but that's just me!) I used 8oz of shredded cheddar, 1 cup of grated Parmesan cheese, 1/3 cup of mayo, 1 tsp of garlic powder, 1 Tablespoon of finely chopped onion and doubled the bacon. I baked the dip for 20 minutes at 350. In the last 5 minutes, stir the mixture & add the Ritz cracker topping. (although I really couldn't see where the cracker topping added much, so don't sweat it if you don't have crackers.) Oh! one more thing: It's really ONLY good while HOT -- so, if you have a fondue pot (with one of those little burners underneath), use that!
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Baked Potato Soup

Reviewed: Feb. 4, 2010
OK, I admit it -- I'm a lazy cook. I cook my bacon on a rack in the microwave (covered with a papertowel to prevent spattering -- and it gets perfectly crisp!) and I "baked" my potatoes in the microwave, too! I pour the bacon grease off the microwave rack into a frying pan to saute the onion & garlic. Then, proceed per this recipe. This soup is WONDERFUL. The spices are perfect and the combination of the chicken broth and half-&-half cream make it so-o-o rich & delicious! I practically eat myself sick everytime I make it!!! Wow! Comfort food at it's best!
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7 users found this review helpful

Basic Chicken Salad

Reviewed: Feb. 4, 2010
I guess I just needed this recipe to start the instructions a little earlier. Like, how do you get your chicken cooked perfectly, ready to chop? Ok, here's what I do: Boil 3 or 4 (seasoned) chicken breasts in 2cups water (with 2 T.oil) about 8 minutes on a rolling boil, or until done. Cool & dice fine. Add I need more seasonings in my chicken salad: I stir together the 1/2 cup mayo, 2 T. lemon juice, seasonings (1/2 t. pepper, 1/2 t. garlic powder, 1/2 t. Old Bay, 1/2 t. Mrs. Dash) and 2-3 Tablespoons sweet pickle relish. (Yes! that's TABLESPOONS -- the big ones!) Toss with chopped chicken, 2-3 ribs diced celery, 2 T. finely diced onion, & 3/4 cup slivered almonds. Add addt'l salt & pepper to taste. Chill 1hr.+ for flavors to meld. Serve chilled. Of course, this makes MORE than Jackie's recipe, but if I'm making something this good, I want enough to enjoy several (toasted) sandwiches, as well as nibble at it with crackers! Yummy!
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Parmesan Tomatoes

Reviewed: Feb. 4, 2010
God, my husband LOVES these! He said it was "the best new recipe I've tried all year!" (and, thanks to allrecipes.com, I've tried QUITE A FEW!) I make these quite often in the Summer. It's an EASY sidedish, which most people haven't seen/made before, (and they end up loving them!) OK, for my husband & me, I only make 2-3 tomatoes at a time. So, I use 2 T. Honey Dijon mustard (& NO brown mustard) and extra shredded mozzarella (or even shredded Cheddar, if that's all you have!). Only need to bake 10-12 minutes (watch carefully so they don't burn!) Sprinkle with parsley AFTER they've baked. So simple, but the baking really enhances the flavor of the tomato (& I don't even like tomatoes!) They're good.
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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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14 users found this review helpful

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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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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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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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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6 users found this review helpful

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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3 users found this review helpful

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