Lexie Recipe Reviews (Pg. 1) - Allrecipes.com (10457993)

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Cheesecake Bars

Reviewed: Dec. 19, 2010
Perfect. Delicious. The recipe only makes enough for 10-12 bars, though, depending on how you cut them. It's enough to feed your roommates, but not enough to take to a party. I like cutting mine into tiny squares and placing toothpicks on them - at a big party where nobody really wants a whole bar, it's a great serving alternative and an excellent way to make the recipe stretch. I also like the flexibility of the recipe. I've made these with chocolate, chocolate marble topping, and with fresh raspberries.
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Peanut Butter Chip Chocolate Cookies

Reviewed: Dec. 19, 2010
Such a wonderful base recipe for cookies! I'm a recent college graduate and don't have a lot of wiggle room in the budget to buy extras (like brown sugar) when I already have similar products (like granulated sugar). I really liked that this recipe gave me the option of using ingredients I already keep on hand. I substituted cocoa powder for about 6oz of baker's chocolate - worked wonderfully. My cookies needed about 12-15 minutes to cook, but that might be my ancient oven.
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2 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Sep. 13, 2009
Delicious and easy - it quite nearly cooks itself! Perfect for company or a weeknight dinner. I would, however, caution against the recommended amount of balsamic - the sauce is a little sharp. Use a bit less/more chicken broth.
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Good Old Fashioned Pancakes

Reviewed: May 24, 2009
Like most recipes with the potential for greatness, these pancakes require practice and a keen eye. I've made this recipe about a half-dozen times, and they are officially phenomenal. But they weren't always that way! The baking soda in the recipe is a great idea...but it thickens the batter. Keep the milk on hand...I increase the initial milk to 1.5c of skim or 1.75c of 2%, then splash every other pancake or so to keep the batter thin enough to produce a good pancake. Don't worry about the batter being too thin - that's where the baking soda is essential! Also, a splash of vanilla at the beginning makes these pancakes a little bit sweet. Delicious!
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Elegant Pork Chops

Reviewed: May 21, 2009
Even with a few reviewer suggestions, this did not wow us. It was standard, boring, and predictable. A solid no-fuss weekday meal, but needs work to make it more tasty. I think a dry packet of ranch combined with a potato flake, flour, garlic and onion powder coating before the browning process would add some kick. I also think adding another herb, like fresh rosemary or basil, would really help.
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Broccoli Beef I

Reviewed: May 21, 2009
Four stars "as is," but better with a few alterations. I found the sauce thickened instantly once I added it to my wok, which would have made the sauce evaporate before my meat and broccoli were fully cooked. I added a few generous splashes of soy sauce to compensate - perfect consistency! I also thought the ginger on its own was too overpowering. Perhaps shredded or powdered would work better than thin pieces. Overall, very quick and tasty with white rice!
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1 user found this review helpful

Cream Cheese Brownies III

Reviewed: Feb. 14, 2009
I followed this recipe to the letter...and the result was bland, pale-colored brownies. Neither the chocolate nor the cream cheese was enough to make any flavor impact. The brownies weren't very thick - baked more like a cake. Try adding more flour to the cream cheese mix - that was too runny. The reason this recipe achieved such a high rating is the changes reviewers made accidently. Using chocolate chips or dark chocolate greatly enhances the chocolate flavor and brings out the subtleties of the cream cheese. Use as dark of a chocolate you can find - the sugar will compensate for the bitter flavor.
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Broiled Asparagus with Lemon Tarragon Dressing

Reviewed: Feb. 14, 2009
Boy ate these up faster than I could say what kind of sauce dressed these asparagus - high praise for a green vegetable in this household. Delicious and simple! Make sure you truly coat each stalk in oil, rather than just drizzle. Drizzling results in crispy bits in places and mushy bits in others, which isn't all that spectacular.
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11 users found this review helpful

Zucchini Risotto

Reviewed: Feb. 14, 2009
This recipe didn't wow me. I scaled it down for two and used it as a side dish (sans zucchini because boy doesn't like). The rice cooked well and was flavorful, but the combination of ingredients struck me as odd. The sun-dried tomatoes, normally a fave of mine, seemed off. This recipe is lacking in "oomph" factor...but I can't quite place my finger on what, exactly.
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Garlic Dill New Potatoes

Reviewed: Feb. 13, 2009
Simple, easy, and elegant. Great as a stand-alone, but versatile enough to accommodate changes. I think next time I'll add the seasoning to the butter before melting, so the seasonings really infuse, then pour the sauce over the potatoes and pop under the broiler to intensify the flavor.
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Feb. 13, 2009
Good, solid dish. I would recommend cooking the pork roast in the oven for 15-20 minutes before slicing and pan frying. When one merely pan-fries after dredging in oil, the outsides get crispy and blacken before the inside of the meat can cook, which results in improperly cooked meat. If you wait too long, though, the sauce reduces too much to be sufficient to cover the medallions. Other than those small things, the flavor of this dish is really good. I liked the sauce a lot - robust, but not overpowering, and delicious without being too creamy.
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52 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Jan. 19, 2009
One of the few recipes with sauce that actually reflects an accurate amount. Do not double the recipe because this yields quite a bit of delicious sauce! Our tenderloin was just a bit dry, so next time I think I'll use a marinade or add some marsala sauce to the pan. Cooking time was perfect - tenderloin baked quite well. Sauce was rich and tasted professional.
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Asparagus with Parmesan Crust

Reviewed: Jan. 19, 2009
Simple and tasty. My thin asparagus cooked perfectly in eleven minutes, top rack, at 350.
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White Chocolate Raspberry Cheesecake

Reviewed: Jan. 19, 2009
This cheesecake was phenomenal, but I do have to disagree with reviewers who stated this recipe was easy to make. The process of making the cake layer by layer definitely requires assistance the first couple of times the dessert is made, especially if you do not own an electric hand mixer! However, the process was well worth it. The cake is creamy and delicious. Each flavor - cream cheese, white chocolate, raspberry, oreo - was distinct without overpowering. The result was divine. I followed the recipe exactly, but I do recommend baking the cheesecake slightly differently. I covered my springform pan with aluminum foil and placed this in a cookie sheet filled with water. After baking for exactly an hour, I turned off the oven and let the cake sit in the cooling oven for another hour. Refrigerate as long as possible! The crust tends to stick to the pan if it is allowed to thaw out.
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Lemon Cream Pasta with Chicken

Reviewed: Dec. 31, 2008
This recipe was quite good as is. The sauce was relatively simple to make, and the pasta was flavorful and soft in just a few steps. I loved using chicken broth instead of water - delicious! My changes to the original recipe were minimal. We used angel hair rather than rotelle because boyfriend is somehow opposed to rotelle or penne pasta. Because of this, though there were two and I used only 1.5 breasts of chicken, I maintained the recommended portion size for the sauce because angel hair tends to suck up liquid rather quickly. I think the recipe is quite good as is, but to make this a truly special dish, I would follow some recommendations from other reviewers.
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Salmon Steaks with Dill Sauce

Reviewed: Jul. 11, 2008
This is an excellent dish. I also substituted chicken broth for water and bouillon (didn't have any on hand). The salmon was very flavorful and moist, and the sauce was excellent - thick, tasty, and relatively healthy. The sauce also seems very versatile, and I plan to make it for many different dishes. I feel that 1.5 cups of milk is too much - I ended up using only about 3/4 cup, and it was plenty. Thanks for the recipe! We'll be using this one often.
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15 users found this review helpful

Pork Medallions

Reviewed: Jul. 9, 2008
Very good recipe. I would recommend doubling the sauce ingredients - I don't have a skillet that has a lid, so my sauce evaporated before the pork was cooked thoroughly, so my medallions were a bit dry. I could tell, though, that had I a large enough lid, this would have been very tasty, indeed.
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Garlic Mashed Red Potatoes

Reviewed: Jul. 7, 2008
Very tasty, basic mashed potato recipe. We kept ours skin-on to add color and flavoring. I halved the amount of potatoes called for to serve two, but kept the add-in measurements as is. I felt that the potatoes were well-flavored, boyfriend added a bit more salt and butter. Thanks for the recipe!
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1 user found this review helpful

Cheddar Bay Biscuits

Reviewed: Jul. 7, 2008
This recipe was so good! I scaled down to five biscuits (two of us), but it made eight - and we didn't have any leftovers! Just like Red Lobster!
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Rosemary Red Potatoes

Reviewed: Jul. 3, 2008
Very good. Hard to gauge cooking time, but I needed the oven at 375 for chicken dish, so I added another twenty minutes to these potatoes and eighthed them rather than quartered. Some of the larger pieces were still undercooked, but that's my fault. My boy and I thought these were tasty, but I think I'll double the garlic and garlic salt next time.
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