LesleyHMB Recipe Reviews (Pg. 1) - Allrecipes.com (10400451)

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Zucchini Casserole from Bob Evans®

Reviewed: May 27, 2013
This is an awesome recipe!!! I thought this was in perfect proportions, not too greasy, the crushed tomatoes add a lot of water in the bottom of the dish afterwards, but we served what we ate, and put the rest into storage containers quickly so everything was removed from the liquid in the bottom promptly. We served this with some whole wheat pasta to make it a complete meal!
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Simple Savory Quinoa

Reviewed: Feb. 5, 2013
We love this recipe around my house! I just made it for the second time, I doubled the recipe, to be sure there'd be leftovers! Both times I've made this almost exactly to the recipe, so I don't really recommend any changes. The first time around I made it with beef bullion, dissolved in (water per the directions on the package)since that's all I had, and it turned out a bit too salty. This time I used beef bullion again (no other broth on hand)but used 3/4 of a cube in the same amount of water, and it was perfect. I used probably a little more veggies than the directions call for - extra celery, for sure, since I love it. My toddler loves this, I love it, and any guests we have over gobble it up, too, even those afraid of a big bowl of quinoa and veggies!! This is now a staple for us!
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Caramelized Brussels Sprouts with Pistachios

Reviewed: Jan. 12, 2013
Cliff notes: Too sweet, omit the sugar! This recipe was OK, I think with a few tweaks it could be way better. Here is my one disclaimer: I like Brussels Sprouts! I think that if you don't like them (or think you don't like them), this could be the right recipe for you; if you love them, it's not so great. I made this recipe almost precisely as directed. I really enjoyed sweating down/partially caramelizing the onions with the butter and red wine vinegar and they added a great flavor to the dish! As other reviewers mentioned, not a lot of flavor was added to the actual Brussels, but I did chop them in half as other reviewers suggested (and as I usually do with Brussels) because it does help get more flavor into them. The element that I felt was unnecessary was the sugar. Brussels are naturally quite sweet once cooked down, and when I added the sugar, it was just way to sweet for my taste. Next time I might try with little to no sugar! Otherwise, a great base recipe that highlights the Brussels and adds some excellent complementary flavors with the red onions, red wine vinegar, and salty nuts!
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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 10, 2012
This is fantastic. I will admit, I have never had *real* chicken and dumplings, but I stumbled on this recipe a while ago and it tastes so good I have made it over and over. I took others' advice and used chicken broth instead of water, and I have often thrown chicken in straight from the freezer and never had issues with the end result. However, on high for 5-6 hours can often be too long. I prefer low heat for 6-9 hours, or high heat for a couple hours and low heat for a couple hours (if I'm home to monitor the heat settings). Also, I prefer to use only about 3/4 or 2/3 of the biscuit dough, but that's personal preference. This is so yummy!!!!
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Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles

Reviewed: Jun. 11, 2012
Absolutely amazing! Like another said, I'm dreaming of the next time I have this! I made the recipe exactly as above except I mistakenly added the balsamic vinegar while marinating instead of after grilling - but it was so good I don't think I'd try it the original way. We used the suggested ingredients, plus zucchini (quartered lengthwise), yellow bell pepper, and eggplant sliced into 1/2" rounds, all good. The red onion is a must, it is a wonderful flavor complement to the other veggies. My suggestion, make a lot, especially if you're feeding more than 3 or 4 people - it'll be a hit.
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Turkey Veggie Meatloaf Cups

Reviewed: Apr. 8, 2012
I adored this recipe!! I made it for my young toddler (13 mos) who was only so-so with it, that was mostly from a textural point of view. I followed the recipe almost to the letter, except for these things: I added garlic (as others suggested). I used quinoa which I pre-cooked in the microwave because it's healthier, and it did not effect the constitution of the meatloaf at all! I hand-shredded the veggies because I didn't have a food processor, and that was fine (less dish-washing, too)! I didn't use any BBQ because I don't like it, and I don't think my daughter needed it to enjoy the meal. As an adult, I ended up dipping my muffins in a little soy sauce and thought it was perfect like that because I like a little saltiness, but for a child or anyone less salt-dependent they are perfect as they are!! Wonderful, healthy, full of flavor...awesome. One recommendation: if you're doing this, simply make double or triple, depending on your family!! The adults will love this as much as the kids will, so make a lot. Some other people mentioned freezing some of it, see their reviews on how they did it, because once your first batch of muffins disappears, you won't be sorry you made extra!!
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Hamburger Soup II

Reviewed: Oct. 2, 2010
So I had to improvise with this - I actually looked at a few different versions of "hamburger soup" or stew. I cooked 1 onion and the ground beef, then threw it into the crock pot with potatoes (not big chunks) and carrots. I improvised and combined other recipe versions by putting 2 beef bullion cubes with 3c water and a can of tomato paste, mixing it all together with bay leaves, celery salt, garlic powder, and pepper, then pouring it over the meat and veggies. I cooked it on high for 3 or 4 hours. It turned out good, the tomato paste made it sorta sweet on top of salty - it was hearty and incredibly flavorful!
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Cheese Sauce Over Cauliflower

Reviewed: Apr. 30, 2008
The recipe for the cheese sauce is perfect!! I was looking for one to put on my broccoli, and this was exactly what I wanted. If anyone is looking for an easy cheese sauch to pour over ANYTHING this is it!
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