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

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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

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

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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Strawberry Coffee Cake

Reviewed: Oct. 4, 2011
REALLY good! Amazingly rich & moist, with only 2 T. of butter! (of course, I REALLY liked the topping, which had 1/2 stick of butter in that!) I sliced the strawberries (& refrig) and mixed up all my dry ingredients the night before, so it only took 5 minutes to throw it all together & get it in the oven before breakfast! Awesome! I followed another reviewer's advice & increased to 2 cups of sliced strawberries & "pushed" the first layer of them into the batter, then topped with the remaining strawberries! Wow! Only wish I'd found this earlier in the season -- will make this often throughout the Summer! (think I'll try it with other fruit too! . . . will let you know how it turns out!) ~ ! ~ UPDATE! UPDATE!! I shared my Strawberry Coffee Cake (& this recipe) with a friend and she made it the next day with Blueberries & shared with me! Delicious!! (just remember to "fluff" about half of the blueberries with flour so that they don't all 'sink' to the bottom of the batter!) Wonderful!!
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5 users found this review helpful

Wallaby-Darned

Reviewed: Oct. 4, 2011
this is pretty DARN CLOSE to Outback's famous Wallaby-Darned! VERY GOOD, even with a few substitutions that I was forced to make: couldn't find Fuzzy Navel mix, so I used a 10-12oz.? container of frozen Peach Daiquiri mix (left out the sugar & the peaches) and upped the vodka & peach schnapps to 3 oz. each. Didn't have any champagne, so I used 1/2 cup of ginger ale instead. Blended with ice, froze in the freezer for a few minutes while dinner was cooking, then stirred & poured in chilled glasses! Yum! Thanks, Preludeljs, for a delicious frozen cocktail recipe!
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5 users found this review helpful

Sweet-Sour Broccoli Salad

Reviewed: Oct. 4, 2011
With modifications, this has become my picky husband's favorite vegetable! For starters, this needs more sugar if using a cup of mayo (like about 1/2 cup of sugar). Secondly, I use (re-hydrated) dried cranberries instead of raisins (just makes it more colorful & the sweetness of the cransins completes the tangy, sweet dressing!) I also add 1/2 onion, chopped fine & 8oz. grated mozzarella. Oh! and you've GOT to add 8-10 strips of bacon, cooked crisp & crumbled! That REALLY makes it!
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Sweet Restaurant Slaw

Reviewed: Oct. 4, 2011
leave out the oil -- just don't need it. Can use (reduced fat) regular mayo, instead of the Miracle Whip. (NOTE to SELF: dice the onion REALLY fine!)
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4 users found this review helpful

Baked Coconut Shrimp

Reviewed: Oct. 4, 2011
LOVED the flavor, but couldn't get the coconut coating to stay on! (what am I doing wrong?) I think next time I'll run the coconut through my food processor to get it a little finer & maybe refrigerate for a few minutes after coating the shrimp to help the coating stay on when baking. I also used reviewer Allison's orange marmalade sauce: 1 cup of orange marmalade, 2 tablespoons horseradish, and 2 tablespoons good grainy dijon mustard. Was so good, girlbob, I'll try again for perfection!
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Buffalo Chicken Dip

Reviewed: Oct. 4, 2011
A friend made this for a party and I loved it! he shared this recipe with me! Oh! he did tell me that it's better if you layer it & bake it, because the cheese gets rubbery in a crock pot!
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4 users found this review helpful

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

Chicken-Cranberry Stuffing Casserole

Reviewed: Oct. 4, 2011
5-stars for simplicity & 5-stars for flavor! Can't beat that!
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2 users found this review helpful

Harvested Chicken Stew

Reviewed: Jan. 28, 2013
This is one of the BEST soups I've ever had!! The second time I made it I modified it a little to suit my taste: I sauteed the carrots, onion & celery in a little EVOO before adding 2 1/2 cups of chicken broth reserved from boiling the chicken breasts. I used 1 can of diced tomatoes and 1 (6oz.) can of tomato paste, to thicken it up a little bit. And I seasoned with 2 tsp. of dry Italian dressing mix, 1 1/2 tsp. coarse-ground black pepper, 1/2 tsp. salt. I added one more 16 oz. can of chicken broth. I used frozen corn & omitted the peas (they got a little mushy on the original version). I really enjoyed the quartered sliced zucchini (but would also try it with frozen green beans in place of the zucchini). REALLY TASTY! (I think the 2 tsp. of dry Italian ("Good Seasons") dressing mix was the flavor key to me!!
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6 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Feb. 6, 2013
This is one of my favorite crock pot recipes! Of course, I make a few modifications to suit me, personally (like a can of black beans instead of kidney beans and a 15oz. can of tomato sauce, instead of 8oz. can & water; plus I add some cumin & chili powder) but the flavor is WONDERFUL no matter what you do to this recipe! EVERYONE that I've shared this with LOVES it!! Thanks Janeen Bar!
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Pretzel Salad II

Reviewed: Feb. 25, 2013
EVERYONE loves this!! (used to be my Dad's favorite -- I made it every year for holidays gatherinrs & his birthday!) Don't need to change a thing -- it's perfect!
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Fresh Broccoli Salad

Reviewed: Feb. 25, 2013
We REALLY like this!!! After making this 3-4 times, I now substitute dried cranberries for the raisins (like the tartness of the cranberries & the red color) and I add 6-8 oz. shredded mozzarella or Pepper Jack cheese -- seems to really add something! But this recipe is wonderful as is or with variations. Thanks!
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Cherry Crunch

Reviewed: Feb. 25, 2013
Delicious!! I made exactly as recipe the first time & it was great! The second time I added 3/4 tsp baking powder & a 1/4 tsp of salt to the crumb mixture. And added a teaspoon of vanilla extract to the cherry. (Oh! and baked the crumb 'crust' for 10 minutes before topping with cherries, to keep it from getting soggy) Even better!! (I'm dying to try this with apple or blueberry pie filling -- or even PEACH!!) Yum!
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Roasted Garlic Cauliflower

Reviewed: Feb. 25, 2013
I LOVE this!! (could eat the whole head all by myself!) I cook this at only 400 (covered with foil part of the time) as I don't like my cauliflower to get blackened. Roasted Cauliflower is AWESOME!!
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Easy White Chili

Reviewed: Feb. 25, 2013
This is a good White Chicken Chili. (I only had 4 cans of Northern beans and 1 can of Chopped Green Chilies on hand & that seemed like enough!) and I added some Old Bay & celery seed. But this is a good recipe!!
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Roasted Brussels Sprouts

Reviewed: Feb. 25, 2013
Oven roasted brussel sprouts are 'da bomb, baby!'
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Aunt Deanie's Spinach Puffs

Reviewed: Oct. 4, 2011
EVERYONE loves these! (even "Spinach Haters!") such a simple appetizer, but a real HIT at parties!
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2 users found this review helpful

Displaying results 1-20 (of 74) reviews
 
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