Lekili_ Recipe Reviews (Pg. 1) - Allrecipes.com (10527107)

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Super Easy Egg Casserole

Reviewed: Jul. 4, 2015
Made this yesterday for breakfast with the in-laws, it was a hit. I cooked the bacon first to reduce some of the fat, beat the eggs before adding the rest of the ingredients, and added some fresh mushrooms. The guys had seconds. I increased the quantities of everything and I'm glad I did, I don't think it would have been enough. I have a little left over, but that's better than not having enough. This could easily be prepared the night before and baked in the morning. It would also be good for a quick and easy dinner.
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Traditional White Bread

Reviewed: Apr. 13, 2015
I tried this because I couldn't find the recipe I normally use, I won't be going back. This is so simple, no changes are needed except to watch the amount of flour. I just used 6 cups, I didn't need the other half cup. I also used traditional yeast and proofed it before adding it - just personal preference. The bread was so light and has a great texture. I just baked the one loaf, I put the other half of the dough into the freezer for the next time I need fresh bread or buns.
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Sweet Jalapeno Cornbread

Reviewed: Apr. 4, 2015
This is great without any changes needed. I omitted the jalapenos as I am using the cornbread for stuffing, next time I make it I'll add them. My partner lived in the south for a few years, said it treated as good as any he had in Georgia. It has just the right amount of sweetness, and is very light.
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1 user found this review helpful

Homesteader Cornbread

Reviewed: Apr. 4, 2015
I found this very dense and tastless.
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2 users found this review helpful

Irish Soda Bread in a Skillet

Reviewed: Mar. 16, 2015
I'm just giving this 3 stars because the recipe needed a lot of tweaking. 1 cup of milk is too much for 2 cups of flou. I used 1 teaspoon of baking soda and 1/2 teaspoon of baking powder. I baked it in my cast iron skillet for 20 minutes and then brush the top with melted butter and put it back in the oven for another 10 minutes. Turned out great, we had it with Irish stew. After reading some of the reviews I’m going to add some sugar and raisins for a breakfast bread.
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Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze

Reviewed: Aug. 29, 2014
I made this for a pot luck, and everyone loved it was so moist and light. I did make a couple of substitutions, but they didn't really make a big difference to the recipe, just a personal preference. I cut the sugar by half a cup, replaced 1 cup of butter with applesauce, and used lemon juice and lemon zest in place of the lemon extract. Then I added a cup of fresh blueberries. I used someone's suggestion of coating the bundt pan with sugar, then used a lemon glaze Days later the cake is still as moist as the day I baked it. I will be making this again.
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20 users found this review helpful

Easy Morning Glory Muffins

Reviewed: May 21, 2014
I don't normally rate a recipe high if I have made a lot of changes to it, but that is the reason I'm rating it so high. You can sub out ingredients to create a healthier muffin, or follow the recipe. I used whole wheat flour, egg substitute, reduced the sugar, and used apple sauce instead of oil. Also, you can change what you put into the muffins, I didn't have an apple so I increased the carrots, and I substituted dried cranberries for the coconut, and added some muslix too. I baked them Friday, and they were as fresh and moist today as they were then. I will definitely be making these again.
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White Chocolate Raspberry Cheesecake

Reviewed: Apr. 14, 2014
This is an awesome cheesecake! I made it for my mom's birthday, and everyone loved it. The trick to getting the cheesecake to not be too sweet is using good quality white chocolate. I don't recommend using white chocolate chips, they are far too sweet, spend the extra. I used frozen raspberries, and made a bit extra, which I spread on the top of the cheesecake after it had cooled. (we used the excess raspberry in the strainer and made raspberry daiquiris) I have a convection oven, which is the best for baking. I baked it for 55 minutes, in a water bath, then let it cool in the oven with the door open. It didn't crack or hill. My family said it was my best cheesecake yet. I will definitely make this again. Update, made this again, and got rave reviews, it is the creamiest cheesecake I have ever made, rich and not too sweet. I doubled the crust ingredients and omited the sugar.
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Master Pizza Dough

Reviewed: Feb. 24, 2014
I gave this 4 stars because I tweaked the yeast method. I prefer to let the yeast rise before adding it. Other than that, the recipe is great. I used it to make a stromboli, the dough was very light and rolled out easily. The quantity is just enough to make a large pizza. This will be my go to recipe for homemade pizza.
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Spicy Shrimp Skewers

Reviewed: Feb. 3, 2014
These were amazing, looking forward to making these again when the weather gets warm. I peeled the shrimp before marinating them allowing the flavours to soak into the whole shrimp.
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Orange Glazed Carrots

Reviewed: Jan. 28, 2014
I made these tonight for dinner. Glaze turned out great. If done correctly, no corn starch is needed. These need to be made in a good quality frying pan, on medium heat, as the orange juice reduces, it thickens and makes a beautiful glaze. Make sure you don't let it burn. I think the next time I make it, I will add a little ginger.
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Chunky Cheesecake Brownies

Reviewed: Jan. 15, 2014
I gave this 4 stars because the cream cheese filling sounded bland. Normally I try a recipe before tweaking it, instead I added half a cup of peanut butter to the cream cheese mixture. I also added chopped peanuts to the brownie mixture. So good! The other change I would make would be to bake the base layer of brownie for about 10 minutes, I found the bottom was a little soft for eating like a brownie, we had to eat them with a fork. Next time I make them I will be doubling the recipe, the 9" pan isn't enough!
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Oven Ribs

Reviewed: Dec. 3, 2013
I gave this recipe 5 stars for the method of cooking the ribs, not the sauce. You can use any sauce you want, homemade, or store bought, but make sure to mix it with the coke. These ribs are so tender and if someone didn't know they weren't BBQ'd they wouldn't know. The ribs must be browned first, that is the key. I cooked them in the juices to keep them from drying out. I baked them a couple hours, and then removed the foil, drained them, covered them with straight BBQ sauce, and popped them back in for about half an hour. My son, who had requested them, loved them, and he was expecting BBQ'd ones. I recommend making them in a non-stick pan as they are quite messy, and the sauce can be hard to clean off. We will be making these again, it gets quite cold up here and we don't always want to go out the use the BBQ.
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Fresh Tomato Salsa

Reviewed: Oct. 28, 2013
I tried 2 recipes and this one I liked more. The only changes I would make though, is to reduce the cilantro, add garlic, and add the chilies to taste. I will definitely make this again.
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3 users found this review helpful

Apple Cream Cheese Coffee Cake

Reviewed: Oct. 23, 2013
I rated it 4 stars because it needs a bit of tweaking, but has a good base to start. The only change I made before baking it was to add cinnamon to both the cream cheese and the batter itself, glad I did or it would have been very bland, and substituted white sugar for the icing sugar. Also, since I was using a bundt pan I put the chopped nuts, along with some oatmeal on the bottom, and then put the batter on top. Turned out good, next time I'll put more. The cake is very sweet, so I will make it with a little less sugar next time. I foung the cream cheese filling a bit heavy, next time I will add a bit of sour cream to it to thin it out. Everyone here at work liked it, the cake is very moist, I will definitely make it again with those changes and update my review.
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Stuffed Zucchini

Reviewed: Aug. 2, 2013
This was so yummy and easy to make. I put it together and took it over to my boyfriend's house. All we had to do was add the sauce and pop it in the oven. I didn't precook the sausage, no need to, it will cook fine. All we had with it was some bread as everything else is in it. I used mild italian sausage, next time I'll use hot. This will definitely be a regular item on the menu. Perfect for entertaining as it can be made ahead of time and put in the oven without a lot of time spent in the kitchen. I recommend using small zucchinis rather than larger ones with big seeds.
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7 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: Jan. 14, 2013
This is so good, and easy to make. Great for when you are having guests over on a weeknight. I made this for my boyfriend for our first anniversary, he said it's the best he's ever had. I made 2 slight changes, nothing to actually change the recipe. I substituted red wine for white as that's what I had, and I browned the meat first, and added the water to the frying pan to get all of the good stuff off the bottom. I also used fresh mushrooms instead of canned. I didn't notice it being runny, it was just right, and I used 1% sour cream. I will definitely be making this again.
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Cheese's Baked Macaroni and Cheese

Reviewed: Dec. 4, 2012
I just gave this 4 stars because I needed to add a bit of mustard to get a little more zip in the cheese sauce, other than that it is great. I love the kolbasa in it, my boyfriend had mentioned putting bacon in it, I may try that next to compare. I put buttered bread crumbs on top and it came out of the oven with the perfect crust on the top. Very quick and easy to make. I will be making this again.
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Red and Green Christmas Jalapeno Jelly

Reviewed: Nov. 25, 2012
Very tasty and so easy. I added some hot pepper flakes for extra punch. This recipe makes 12 125ml jars and will make a nice addition to my gift baskets. it will taste great with cheese and crackers
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Chicken Pot Pie IX

Reviewed: Nov. 19, 2012
I just gave this 4 stars because the sauce needed a bit of tweaking. I boiled the chicken, and veggies in chicken broth, just enough to cover, and used that as the liquid for the sauce. I added mushrooms and garlic cloves to the onions. I didn't need anymore sauce than the recipe called for, but I did add poultry seasoning, and more garlic, and then added the chicken mixture to it. I didn't bake the bottom crust first before adding the chicken mixture, it shouldn't be that runny. I baked this at 375 for about an hour. This tasted just as good the next day. The pie crust recipe I used was the Flaky Food Processor Pie Crust, also on this website (must be doubled) I will be making this again.
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2 users found this review helpful

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