litgirl24 Recipe Reviews (Pg. 1) - Allrecipes.com (10645596)

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Ghirardelli® Ultimate Chocolate Fondue

Reviewed: Nov. 7, 2010
We used Ghirardelli bittersweet and milk chocolate chips rather than bars, as they melt quicker. Ghirardelli melts smoother than Baker's chocolate (which tends to be more grainy) and the taste is richer, so I would opt for Ghirardelli for sure. We skipped the chocolate liquor as we couldn't find it in our grocery store. Nonetheless, everyone loved the smooth, rich taste (served with pound cake bites and fresh fruit). This recipe was the hit of our party! Scrumptious!!!
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94 users found this review helpful

Butternut Squash-Sweet Potato Ginger Bisque

Reviewed: Feb. 18, 2008
Delicious!!! First, I sauteed a peeled, chopped Fuji apple and 1 stalk chopped green onion in 1 TB butter for 10 minutes. Then, I added a 1.4 lb butternut squash and 1/2 a chopped large sweet potato, an inch of chopped, peeled ginger, and 1 and 1/2 cloves chopped garlic and filled the pot up mostly with water to cover the vegetables (maybe about a 1/2 inch higher than the veggies), and about 1/4 cup of organic chicken stock. I let this simmer for 30 minutes, and then added 1/4 tsp of cinnamon (as per other reviewers' suggestions) and a pinch of nutmeg. Then, I pureed it in the blender. It was so creamy and delicious (and sweet from the Fuji apple) that I didn't need to add cream or yogurt. I seasoned it with salt and pepper. Absolutely divine!
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62 users found this review helpful

Quick and Easy Brownies

Reviewed: Jun. 1, 2009
Eggs make brownies cake-y and since we like chewy brownies, we used 2 eggs instead of 4, and 1 cup of flour instead of 1 & 1/2. We added 2 tsp of freeze-dried coffee to increase the complexity of the flavor, and created a mocha sensation: they were sensational! Chewy, rich, and moist. I'd definitely make these again -- esp. given how simple they are! Much better than boxed! Our brownies turned out chewy, moist, and chocolate-y! P.S. We used a 7 x 11" pan, which worked really well.
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47 users found this review helpful

Butternut Squash Risotto

Reviewed: Nov. 22, 2011
Absolutely delicious!!! As other reviewers suggested, I added a sprinkle of cinnamon, 1/2 tsp of ground sage, and only 3 cups of low sodium chicken stock. This was absolutely divine!!! It was my first time making Risotto, and a perfect way to begin it, since it turned out perfectly! I feel inspired!
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12 users found this review helpful

Bavarian Mints

Reviewed: Dec. 18, 2011
Absolutely delicious! I beat once, and followed others' suggestions to use more peppermint (2 tsp instead of 1). These were creamy and delectable!
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4 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 18, 2011
Beautiful, shiny, and easy to apply. I followed everyone's suggestion to add light corn syrup when it dried up. I also added vanilla instead of almond extract since I prefer that. It was delicious!
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4 users found this review helpful

Black Friday Pie

Reviewed: Nov. 26, 2010
This was delicious!!! We followed other reviewers' suggestions to flip the mashed potatoes and the stuffing -- we put the mashed potatoes on top and the stuffing on the bottom, which formed a delicious crust! -- and then we skipped the green beans (didn't have any), and added the rest: pieces of turkey and gravy. We also added our cranberry sauce (as per another reviewer's suggestion), and mashed sweet potatoes. It was fantastic!!! We will definitely be making this again. It was the best use of leftovers I've ever had, and also one of the best dishes I've eaten, period. :)
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4 users found this review helpful

Chewy Oatmeal Cookies I

Reviewed: Aug. 31, 2010
We used unsweetened apple sauce, 1/2 tsp cinnamon, and dried cranberries instead of raisins. They were thick, chewy, and really delicious! Next time, we're trying 1/2 cup of shredded coconut!
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4 users found this review helpful

Hot Fudge Sauce II

Reviewed: Mar. 15, 2010
Amazing!!! Better than any hot fudge we've ever tasted!!! We served it over homemade coconut ice cream (also found on All Recipes), and it's like a mounds bar ice cream! Wow. This recipe is a keeper!
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4 users found this review helpful

Coconut Ice Cream

Reviewed: Mar. 13, 2010
We made this as dessert for a Thai dinner. Like others suggested, we blended the shredded coconut and then added the heavy cream. It was so easy to make! We served the ice cream with almond toffee brittle, and it was wonderfully, refreshing, light and flavorful.
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4 users found this review helpful

Cornbread Muffins I

Reviewed: Jan. 23, 2010
Amazingly moist and delicious! We used 1 can of corn (rather than frozen), as suggested by other reviewers. We also used 1/3 cup of honey, and only 1/3 cup of white sugar; the muffins had a wonderful taste of honey (normally, we make honey butter, but they didn't need anything). We also used 1% milk, which worked fabulously! And, 1/3 cup of chopped green chilis -- a great balance with the honey taste. They were done in 15 minutes and were moist, tender, and truly fabulous!
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4 users found this review helpful

Spinach Lasagna III

Reviewed: Dec. 15, 2014
This lasagna was amazing!!! I used gluten-free rice lasagna noodles, and so I didn't have to cook them. I also used more spinach, more ricotta, less mozzarella, and omitted the Romano cheese. It was incredible!!! I also started with a layer of sauce first to add moisture. What a wonderful recipe; thank you, Robbie!!! We will definitely be making this again!
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3 users found this review helpful

Hot Spiced Cranberry Cider

Reviewed: Oct. 21, 2012
Absolutely delicious! We had dark rum on hand, and added this (after the fact) so that both adults and kids, alike, could enjoy this very Fall beverage!
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3 users found this review helpful

Simple Malaysian Fried Chicken

Reviewed: May 13, 2010
So delicious and tender! We marinated the chicken for an hour and a half, baked it at 350 degrees for 1/2 hour in a basted pan (with canola oil), and broiled it for 5 minutes, turning it once so it would brown evening. You gotta watch the broiling -- it really cooks fast! That said, this chicken was everything and more we thought it would be! It was like tandoori and curry together, with crisp skin. It will definitely become a staple in our house. Thanks, Saadiah! It's amazing.
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3 users found this review helpful

Best Brownies

Reviewed: Nov. 20, 2009
Melt-in-your-mouth AMAZING! Thank you, Angie! These were incredible, and, so easy to make! We beat by hand (rather than with a beater) the chocolate mixture, which we felt would keep the texture chewy and crumbly (rather than tough). And, we didn't make the frosting. These brownies were the perfect mixture of sweet, rich, (but not too rich), and crumbly (while holding together). We made them in minutes, with minimal ingredients (but, used very good unsweetened chocolate: Ghirardelli's), and couldn't stop eating them! 10 Stars!
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3 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Oct. 16, 2009
We also stuffed this with lemon wedges, onion wedges, garlic cloves, and rosemary, and slathered it with olive oil, crushed garlic, and rosemary, put chunks of potato, parsnip, and carrots beneath it, and poured chicken stock over it, baking it for 1 and 1/2 hours. The skin was crisp and flavorful, the chicken was moist and delicious, and the potatoes, etc, were done perfectly. An amazing meal!
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3 users found this review helpful

Soft Christmas Cookies

Reviewed: Dec. 18, 2011
These were tasty. I thought they got a little tough after a stay in the fridge and baking, and a little less buttery than I like, but they were still delicious.
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2 users found this review helpful

Peanut Butter Kiss Cookies

Reviewed: Dec. 18, 2011
We couldn't stop eating these! We followed others' suggestions and used equal parts confectioner's sugar, white sugar, and brown sugar. After a day, these cookies were perfection: melt in your mouth peanut buttery, and decadent. We didn't use flour as we wanted them to be gluten-free. Awesome cookie!!!
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2 users found this review helpful

Cannellini Bean with Flat Leaf Kale

Reviewed: Nov. 22, 2011
Delicious! I followed other reviewers' suggestions and used chicken stock (low sodium). I also sauteed the onions until they were soft, and I used vegetarian kielbasa since I don't eat pork or red meat. It was truly delicious!!!
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2 users found this review helpful

Heavenly Halibut

Reviewed: Dec. 15, 2010
I also added 2 crushed cloves of garlic, and tried this mixture baked on top of shrimp: yum!!! It was excellent on top of the halibut, too! Thanks for a great recipe...this is a keeper!
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2 users found this review helpful

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