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

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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

Baked Slow Cooker Chicken

Reviewed: Mar. 4, 2011
My chicken turned out great. I used this recipe as the general directions to cook a chicken in the slow cooker, I then seasoned as I would have if I was roasting it. If your chicken tastes bland it is because you didn't season it, I used lots of garlic, paprika, s&p, I put an onion in the cavity as well. I didn't add any liquid to it, placed it on carrots and potatoes, there was lots of juice on the bottom to make gravy.
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12 users found this review helpful

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

Easy Lemon Bars

Reviewed: Nov. 20, 2010
These were so easy and tasted great. I made them for a work function and they were a big hit. I used the juice from half a lemon in the base, and the juice from the other half, along with the zest from the lemon for the filling. I dusted the top with icing sugar before serving. I will definitely be making them again.
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7 users found this review helpful

Sausage Soup

Reviewed: Feb. 5, 2011
This is a soup that not only tastes great, but looks great and smells wonderful. I didn't change a thing, and probably won't the next time I make it. It's the perfect soup for a cold winter's day.
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6 users found this review helpful

Apple Bars

Reviewed: Oct. 25, 2011
I made these for a work function, everyone loved them. I made a double batch and substitued half of the butter with applesauce and then sprinkled oatmeal on top. They turned out very moist and very tasty! We are nut free at work so I couldn't add the nuts but they are fine without them.
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4 users found this review helpful

Classic Spanish Sangria

Reviewed: Oct. 24, 2011
This was great, it was my first time making Sangria, I substituted brandy for the rum. Everyone loved it, including my friend who makes it all the time. I think the best thing is that it has very few ingredients so you taste the wine and brandy (it's also quick and easy to make) I mixed the fruit and wine together the night before, then mixed everything together in the morning so all the flavours melded.
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4 users found this review helpful

Too Much Chocolate Cake

Reviewed: May 15, 2011
This cake is sooo good! Very moist. To keep the calories down I used 1% sour cream and substituted 1/2 cup of apple sauce for 1/2 cup of the oil. I will definitely be making this again.
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4 users found this review helpful

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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3 users found this review helpful

Flaky Food Processor Pie Crust

Reviewed: Nov. 19, 2012
This is a great recipe. I was looking for a pie crust recipe, mine was lost, so I thought I would try this. I'm used to making pie crust the old fashioned way, this is so much quicker and easier. You have to be careful with the amount of water you add, a little goes a long ways. After mixing I put it in the fridge, along with the rolling pin. To roll this out, you need to sandwich it between 2 layers of waxed paper. I doubled this and it made enough to make a large deep dish pie. The pie crust was tender, flaky, and had a nice flavour. I'll never make pie crust any other way again.
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3 users found this review helpful

Lemon Cheesecake

Reviewed: Jul. 9, 2012
This was amazing!!! I couldn't find lemon yogurt, so I used plain and added an extra 3 tbsp of lemon juice and the zest from one lemon. I topped it with the blackberry lemon glaze, to which I added 3 tbsp of lemon juice (we like things very lemony) This was the perfect summer cheesecake. I will definitely be making it again. With the yogurt it's not as heavy, so you don't feel as bad eating it. LOL
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3 users found this review helpful

English Butter Tarts

Reviewed: Dec. 26, 2011
These are very good, but very runny, I will try baking them longer to thicken them. The flavour is great, it's hard to believe they are made with shortening instead of butter.
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3 users found this review helpful

Bucket of Margaritas

Reviewed: Dec. 12, 2011
These are great, we used crushed ice in place of some of the water. Make lots because they are very popular
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3 users found this review helpful

Marinade for Chicken

Reviewed: Aug. 6, 2011
This is great, I use it for steaks too. Everything is tender and full of flavour. I stuck to the recipe except for the red wine vinegar, I substituted white wine vinegar. It's a perfect blend of flavours. I have done long and short marinating times, and had great results with both. I mix a batch up and keep it in the fridge so it's so quick and easy to use. I dropped a couple frozen chicken breasts into some marinade and let them marinate while they defrosted.
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3 users found this review helpful

Hurricane Cake

Reviewed: Apr. 9, 2011
The cake is great, very moist. I reduced the icing sugar to 2 cups and melted he mixture just enough to pour over the cake. I'm going to double the cream cheese mixture for a quick and easy cheese cake.
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3 users found this review helpful

Peanut Butter Brownies I

Reviewed: Mar. 12, 2011
These are really good, peanutty and chewy. I didn't want to dilute the peanut butter flavour with chocolate, so I stuck to the chopped peanuts. I will definitely be making these again, they are so easy to make, great for when a quick treat is needed.
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3 users 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

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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2 users found this review helpful

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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