CLS Recipe Reviews (Pg. 1) - Allrecipes.com (10645439)

Mom's Coleslaw

Reviewed: Jan. 12, 2012

Oh this is so good! I used a 1 lb bag of Fresh Express Coleslaw mix, halved the dressing, and then just added what we like. 1/4 tsp celery seed and 1/4 cup diced pineapple. This was so easy and tasty. I only had it set about 30 min before we ate it. Thanks!

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Best Ever Banana Bread - Lighter Version

Reviewed: Oct. 8, 2011

This recipe even beats out the America's Test Kitchen recipe, and it's so much easier! I doubled the recipe and used 6 large bananas and substituted walnuts for pecans. Outstanding recipe and there are so many things you can do to it and still not mess it up. I substituted some Splenda and Brown Sugar Splenda for part of the sugar, and used milk with some vinegar mixed in for the buttermilk.

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Slow Cooker Carnitas

Reviewed: Jul. 25, 2011

We like spicy so I doubled the seasonings, added a package of Taco Seasoning Mix and left the cinnamon out. I put the pork with dry rub in my pressure cooker added the liquid and cooked for 35 minutes. Fabulous! I'm going to try a beef pot roast next.

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Jun. 19, 2011

Wow! These are great! We love the Tyson’s Any-tizers Buffalo Style Hot Wings, but its summer and I didn’t want to turn on the oven to make them so I decided to try out this recipe. I bought a 1-1/2 lb pkg of chicken party wing sections and used my 12” cast iron skillet with a lid to fry these babies up. So crispy! I’m glad I read the reviews because I wouldn’t have known what kind of hot sauce to use. I found a bottle of Crystal’s Louisiana Hot Sauce is the cupboard, so that’s what I used. I also used unsalted butter because we don’t like things too salty. I’m going on the hunt for Frank’s Hot Wing sauce because everybody raves about that one. This was so easy to make! I’m going to use this method of breading for regular fried chicken from now on.

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Pecan Chocolate Chip Simple Scones (made with Splenda)

Reviewed: Mar. 13, 2011

Such a great and easy recipe! Much much better than the King Arthur recipe. I used chocolate chips and pecans and they were top notch.

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Simple Scones

Reviewed: Oct. 6, 2010

Such a great and easy recipe! Much much better than the King Arthur recipe. I used chocolate chips and pecans and they were top notch.

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Chocolate Zucchini Muffins

Reviewed: Sep. 28, 2010

These were okay for me, but hubs refused to take more than one bite. I chose this recipe thinking it was a good way to hide veggies from the hubs. Trust me, this recipe hides nothing. You can see the zucchini, and smell the zucchini. It didn't fool anyone (you should have seen the "look" I got) even after trying to cover the evidence with chocolate frosting. Now if you're a zucchini muffin/chocolate lover, this is your recipe to try.

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Banana Cake X

Reviewed: Sep. 28, 2010

I used this recipe as the cake part of a pudding poke & pour cake using sugar free banana pudding, and topping with sugar free cool whip. To the batter, I added 1 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, and 1 tsp cloves, and about 3/4 C chopped walnuts. This was seriously good. The cake is so light and is exactly what I was looking for. Great way to use up overripe bananas!

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Honey-Mustard Salad Dressing

Reviewed: May 28, 2010

Okay, this dressing is gorgeous! I used half the oil because I wanted it a little thicker for a pasta salad. Also, I used rice vinegar for a more subtle taste. This is fabulous as a sandwich spread too! Thanks!

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Pear Bundt Cake

Reviewed: May 22, 2010

This was a really easy recipe that is much lower in fat than a traditional bundt cake. I found that the pears distributed throughout the cake made it gritty, and a texture I didn't care for, but since the recipe is so good, I don't feel it's right to mark it down for a personal preference. Also, I used a reduced sugar cake mix with perfect results. I will make this cake again using peaches, it should be fabulous. Thanks for this great recipe.

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14 users found this review helpful

Simple Beef Short Ribs

Reviewed: May 14, 2010

Simple and delicious! I made two substitutions. Instead of salt, I used a salt free seasoning blend, and I didn't have beef broth, so I used a pkg of reduced sodium brown gravy mix with 1 cup water. The gravy was the perfect consistency, I didn't have to thicken it at all. This will be my "go to" short rib recipe from now on. Thanks!

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Fluffy Whole Wheat Biscuits

Reviewed: Feb. 22, 2010

I'll never make biscuits with shortening again! This recipe was perfect. I usually make the Angel Biscuits II from this site, but didn't have any yeast in the house. I chose this one because it looked easy and had high ratings. I made my biscuits using all-purpose flour and combined the butter and flour mixture in the food processor. Then emptied it into a bowl to stir in the milk. That was the only change I made to the recipe. This is the perfect recipe to use when I want a good old-fashioned downhome biscuit. And even though this recipe is very similar to the Alton Brown recipe, (and I've made both) this one is far superior. Thanks Ruth Ann.

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Mushroom Sauce Baked Pork Chops

Reviewed: Jan. 20, 2010

I used a reduced sodium cream of chicken soup instead of mushroom because husband doesn't like mushrooms. Also, I didn't bother to saute the onions, just put them in raw. I sliced the potatoes using the food processor along with the onions and I baked in a 13x9 deep throw-away foil pan for 2 hours. Wow! Easy and yummy. This is going into the regular rotation.

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Baked Ziti I

Reviewed: Oct. 12, 2009

This got rave reviews at my house. I did toss in some diced Italian sausage that I had leftover from earlier in the week. Wow!

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Harvest Rice Dish

Reviewed: Oct. 12, 2009

This was really great! I liked this recipe because it wasn’t loaded with salt. I even used low sodium chicken broth, and there was still plenty of flavor. I used canned mushrooms (that’s all I had) and I used sliced almonds that I purchased already roasted and just tossed them in before serving the dish. I loved the crunch and chewiness of this dish and it went well with the lamb chops that I served. My daughter said, “This tastes like Thanksgiving!” This recipe will go into the regular rotation.

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Butter Flaky Pie Crust

Reviewed: Aug. 23, 2009

I doubled this recipe to make the Peach Pie the Old Fashioned Two Crust Way from this site. Wow! I had perfect results. I used my food processor to mix the butter, salt and flour. I only put the dough in the fridge for 20 min - any more and I was afraid I might not have been able to roll it out. This was so easy. Thanks!

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Peach Pie the Old Fashioned Two Crust Way

Reviewed: Aug. 22, 2009

I made this pie with 1/3 C Splenda and 1/2 C Brown Sugar Splenda instead of sugar. It was fabulous! I baked the pie in a heavy 8” round ceramic baker on the lowest oven rack and followed the temperature instructions exactly. The bottom crust was crisp and flaky just like the top and my filling wasn’t runny at all. I too used the Butter Flaky Pie Crust recipe from this site. It’s really worth the little extra effort. Thanks for the perfect peach pie recipe!

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Wonderful Banana Cake

Reviewed: Aug. 13, 2009

I baked this in a tube pan (not the angelfood pan) and it turned out wonderful! Like most others I added my favorite spices: ginger, cinnamon, nutmeg, and pumpkin pie spice. I also used the 50% less sugar yellow cake mix. Excellent!

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Byrdhouse Dream Salad Dressing

Reviewed: May 11, 2009

I keep this salad dressing in the fridge all the time. I leave out the salt (DH is on low sodium diet)and it's still wonderful! This recipe really is a savior for us. Thanks!

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Angel Biscuits II

Reviewed: May 11, 2009

This is by far my favorite biscuit recipe, and I've tried others without the success I have with this one. Last night I added crumbled cheddar cheese to the dough and brushed the biscuits with a mixture of garlic powder, butter, and parsley flakes before and after baking. This recipe will make "to die for" Cheddar Bay Biscuits! Try it.

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3 users found this review helpful