LADYCASS Recipe Reviews (Pg. 1) - Allrecipes.com (1072094)

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Moist Garlic Roasted Chicken

Reviewed: Sep. 21, 2006
I made this recipe almost exactly as called for with a couple small exceptions. I substituted freash basil for thyme because it is what I had, and I added a bit of olive oil to the stuff I rubbed all over it to disperse the basil and garlic and make it all stick well. I also added some salt to the outside skin. It turned out beautifuly moist and I think many variations on stuffing and spices would be possible. The parchment paper makes it stay moist but you will also notice that it doesn't brown attractively. This didn't bother us since we don't eat the skin anyway, but browing/braising it for 20-30 mins opened at the end would help.
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82 users found this review helpful

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Reviewed: Apr. 4, 2009
This recipe is very good but to be more authentic you should use glutenous/sticky rice instead of the long grain rice in the recipe. Sticky rice is a type of rice, not a style of preperation. Authentic sticky rice is easy and fast to steam and gives this dish a chewy texture. Next time I make it I will cut the sugar just by a little bit. I am a fan of sweet desserts but this is a bit too much. The sauce is not needed in my opinion. (Besides, without the sauce you can use just one can of coconut milk without wasting part of another.)
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68 users found this review helpful

Gobble Up Granola Snacks

Reviewed: Feb. 2, 2005
When I first tried this I thought I would be giving it 1 star because it wasn't holding together at all. You do have to give it time to set. These were very good but they just wernt overly flavorful as prepared in the actual recipie. I found adding cashews crushed, sunflower seeds, chocolate chips, and raisins helped a lot. Good basic recipie. First few bites arn't that great but they do grow on you. Make sure you cut them into small pieces not large bars, they hold together that way. Also let them fully cool. Make sure when you put it in the pan you press it firmly down and together, not just let it lay loose.
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14 users found this review helpful

A Simply Perfect Roast Turkey

Reviewed: Nov. 22, 2005
Followed this recipe to a T and it turned out to be the best turkey I have ever had. Impressed my friends and got rave reviews!
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5 users found this review helpful

Balsamic Glazed Carrots

Reviewed: Oct. 28, 2007
Simple but effective way to prepare carrots. I would highly support the suggestion of pre-cooking the carrots unless you like them super crisp. I cooked mine in the microwave under plastic wrap for 3 mins prior to sautee.
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4 users found this review helpful

Butternut Squash Bisque

Reviewed: Aug. 22, 2010
This is a fantastic basic recipie that needs very little tweeking. I would go with what other reviwers suggested here. I bought two medium butternut squash and cut them in half. I cooked the half in the microwave about 10 mins per 2 halves. This allows the filling to scoop out. You can do this while you sautee the onion and boil the carrot. I added a little garlic and crushed red pepper to my mix as I enjoy those flavors. After I did the puree my bisque was a little thicker than I care for so I gradualy added broth until it was the desired thickness. The cream is essential in my book!
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2 users found this review helpful

Gnocchi in Fontina Sauce

Reviewed: Sep. 19, 2009
This is a very rich treat of a recipe. Don't make it unless you are a big fan of rich gooey cheese and deep buttery flavor. I used dried gnocchi in place of frozen and they were still perfect. I added a little garlic and pepper when cooking the shallots. My sauce was way too thick so I added more cream at the end until I had the right consistancy. This is best eaten warm and right away. If you reheat it expect some seperation from the sauce. I served it hot over a lightly floured and pan fried chicken breast. I recommend serving it with something like chicken or pork to let your palate have a break from the richness of the pasta.
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2 users found this review helpful

Baklava

Reviewed: Dec. 26, 2008
Great Baklaca recipe. My guests were almost fighting over seconds.
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2 users found this review helpful

Oven Baked Potato Wedges

Reviewed: Sep. 19, 2005
These are excellent potatos, I cut out the butter and just use the olive oil. For the people who complain about the cooking time being wrong - It says 20 mins, THEN flip guys... Total cooking time of 45 mins seems to work well.
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2 users found this review helpful

Candied Almonds

Reviewed: Jul. 28, 2013
Fantastic simple recipe... My favorite version of this is to use almond slivers with none of the dark shell. I stir over high, then medium heat not only until all the liquid is dry but until it toasts the almonds with a golden brown color. THEN I serve these over a dollop of home made vanilla whipped cream on top of an almond creme brulee. Delicious crunch that really elevates a variety of desserts as a topping or garnish.
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1 user found this review helpful

Breakfast Sausage

Reviewed: Feb. 25, 2013
I was skeptical that the seasonings on this recipe would be either much too mild to make the grind taste like anything other than ground pork or too sweet but this is a fantastic balance. I made it as is scaling up the recipe with my own ground pork grind (5lbs ground butt, 1 lb pork fat trimmings about 3/4 cups chopped fatty raw bacon.) I gave the meat and fat a grind together, mixed these spices in, then gave it another grind all using my coursest filter. The sausage is fantastic. Slightly sweet and well spiced I would call it a mild breakfast sausage with great flavor. If you wanted to up the heat I would increase the red pepper.
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1 user found this review helpful

Kale Chips

Reviewed: Sep. 29, 2011
Super tasty healthy snack. These cook down quite a lot. I like some of them still a little moist as it contrasts well with the crunchy parts.
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1 user found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Sep. 19, 2009
This is a very tasty recipe. It is good as a side dish but hearty enough to stand on it's own. I made the mistake of soaking the lentils prior to cooking. They did not need to soak and that made them overcooked and mushy. I used chicken broth instead of water once I mixed the rice and lentils. I used a touch of cinnamon, some cummin and some curry. I also substituted brown rice for white and cut the oil in half to make it healthier. The flavor was very nice.
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1 user found this review helpful

Artichoke Bruschetta

Reviewed: Apr. 10, 2005
I recently served this at a dinner and they went over *very* well. We did feel they were a tad tart, probably due to the marinade from the articokes, but sure to drain very well. I also added a couple roma tomatos for color. They were lovely and very impressive.
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1 user found this review helpful

Flank Steak Pinwheels

Reviewed: Mar. 23, 2005
This was way over-rated. We were very unhappy with the results. The taste was just so so.
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1 user found this review helpful

Blue Ribbon Sugar Cookies

Reviewed: Dec. 25, 2004
Absolutly wonderful cookies. I dont know what the reviewer who gave this one star did wrong to the recipie! They are flaky and light. don't worry if the dough is a little soft, just handle them gingerly. I will cut the lemon extract by 1/2 teaspoon next time. They are delightful!
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1 user found this review helpful

Breaded, Fried, Softly Spiced Tofu

Reviewed: Sep. 24, 2013
Good recipe. Don't leave out the nutritional yeast. Nutritional yeast is not equivalent to corn starch. It is cheesy, buttery and rich and adds a lot of flavor to the breading. If you are going to add corn starch swap out the flour for corn starch.
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The Best Rolled Sugar Cookies

Reviewed: Mar. 3, 2013
Phenomenal rolled cookie recipe. I took these to family and to work and several people asked for the recipe and stated they were the best they had ever tried. I followed the advice of other reviewers and doubled the sugar. I also rolled out the cookies in powdered sugar. If refrigerated properly this isn't too sticky to work with at all, I was surprised at reviewers who thought so ... I think they must just not be used to working with moist refrigerate then roll cookie doughs.
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Cream Cheese Mints

Reviewed: Dec. 26, 2008
Excellent mints. Even my anti-candy boyfriend loved them. It has to be pretty good to temp him. I used food coloring and made a double batch so I could make green, red, and white. The white mints were the easiest to form since they did not have the added moisture of food coloring. If you are using extract or food coloring I would suggest a touch extra powdered sugar to avoid sticky handling. I rolled them in cane sugar before forking them. Also extra peppermint is a must!
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Dumplings

Reviewed: Dec. 14, 2008
Boiled these in the chicken broth I had created from stewing a chicken and veggies all day. The broth was savory and good and by the time the dumplings got done boiling it was thick. At first I was happy about the thickening but then I realized my broth tasted heavily of flour/baking powder. The dumplings mostly turned to mush. I doubt I will try these again though other applications of the recipe may have better results.
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Displaying results 1-20 (of 26) reviews
 
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