LawBabe Recipe Reviews (Pg. 1) - Allrecipes.com (10801652)

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Chili I

Reviewed: Nov. 8, 2006
This chili is awesome! To make it a little spicier I add 2 more tablespoons of chili powder. I also add a can of corn and some mushrooms.
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Butternut Squash Supreme

Reviewed: Sep. 16, 2009
Yum! I sauteed the onions before mixing them in the casserole, with a teaspoon of minced garlic. I will be making this again for sure!
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1 user found this review helpful

Pumpkin Cheesecake

Reviewed: Sep. 16, 2009
This was awesome! I left out the sour cream topping after reading other users comments about it being too tangy for the pumpkin cheesecake. I used 3/4 cup dark brown sugar and 1/4 cup white sugar. The pumpkin flavor was definitely the most noticeable, with the cheesecake flavor taking a backseat. This was a great alternative to pumpkin pie. Oh, and I topped it with pumpkin whipped cream (regular recipe for whipped cream with 1/2 teaspoon of pumpkin pie spice).
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Lamb Chops with Balsamic Reduction

Reviewed: Sep. 20, 2009
Excellent and surprisingly easy! The grocery store was out of lamb chops, so I made this with filet mignon instead. It was amazing! I highly recommend the filet substitution. I served this with blue cheese mashed potatoes and a side of broccoli and cauliflower. My boyfriend was in heaven!
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White Chocolate Raspberry Cheesecake

Reviewed: Sep. 20, 2009
I made the mistake of reading other reviews that suggested to microwave the white chocolate chips with the half and half. BIG MISTAKE. It came out VERY runny and so I put it in the saucepan to try to smooth it out, but that didn't really work. My suggestion: follow the directions exactly! When I put the runny mixture in the bowl with the batter, I beat it in and it mixed well, but the batter was extremely liquidy. This created a marbled cheesecake instead of the layers. I ended up having to cook the cheesecake in the oven for an extra 10 minutes or so. I followed other reviews and put a casserole dish of water on the bottom shelf underneath the cheesecake, then when it was finally done cooking, I just turned the oven off and let it sit for 45 min in the oven. Somehow, despite my mistake, it turned out to be the most amazing cheesecake I have ever made. I guess I just got lucky! It was so good, my boyfriend has suggested I start my own cheesecake business (ridiculous, I know). Anyway, my suggestion: follow the directions and it will be even better than my dumb luck!
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Goat Cheese and Spinach Turkey Burgers

Reviewed: Sep. 22, 2009
This was good, but not as good as I had hoped. The turkey meat is kind of boring, so next time I make this, I am going to add some Worcestershire sauce, a drop of soy sauce, and a sprinkle of garlic and parsley. Also, as the burger cooks, the flavor of the goat cheese diminishes and it loses creaminess. So I would recommend putting a little in with the burger, but then topping it off with more goat cheese at the end. With some changes, suited to personal taste, I think this burger has a lot of potential!
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Pennsylvania Dutch Funny Cake

Reviewed: Sep. 27, 2009
This recipe works! This was my first time baking funny cake and eating funny cake. My boyfriend grew up Pennsylvania Dutch so he was the one to tell me that this was exactly as he remembered growing up. This recipe apparently makes two funny cakes, but I was able to fit all the ingredients into one pie shell and according to him, it came out perfect: 1/2 inch chocolate on the bottom, 1.5 inches vanilla cake on top. The best part of the recipe is, you don't have to worry about it flipping, because you pour the chocolate on the bottom. I will be making this again!
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9 users found this review helpful

Best Buttercream Frosting

Reviewed: Sep. 28, 2009
Ugh!!! This was awful! I don't know what I did wrong, I followed the instructions EXACTLY. I guess I let the flour/milk mixture sit too long, because I wound up with gross chunks in my frosting. Despite this, I gave it a try and found that it was waaaay too sweet for my taste. I can't imagine eating an entire piece of cake with this overly sugary frosting.
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1 user found this review helpful

One Minute Chocolate Icing

Reviewed: Sep. 28, 2009
Excellent! I used this on "Black Magic Cake" found on this site. I have now made this recipe twice in a row. Last night, I followed the directions exactly, and it made a very rich, dense fudge frosting. Tonight, I decided to add 1 teaspoon of Pure Orange Extract to give it a chocolate orange flavor. Instead of beating once I removed it from the heat, I poured it warm over the chocolate cake like a sauce...WOW! Either way this recipe is incredibly easy and tastes amazing! I think it could be fun to play around with different flavoring extracts and getting creative. Maybe tomorrow I will try Almond!
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2 users found this review helpful

Black Magic Cake

Reviewed: Sep. 29, 2009
I will be the 446th person to review this and among the majority. This cake is amazing! It is not too sweet, very dark, very moist, and very fluffy. I will be making this again and again. I used Pumpkin flavored coffee, I don't really taste it, but it's nice and fragrant. Other than that I followed the recipe exactly and it came out beautifully. I iced it with "One Minute Chocolate Icing" from this site. Happy Baking!
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2 users found this review helpful

Pumpkin Cheese Bread II

Reviewed: Oct. 2, 2009
This is really good pumpkin bread!! I made mine in a square pan instead. I didn't have two smaller loaf size pans. It came out very nice. The cream cheese layer is a bit thinner on mine, but that's okay, it will make a nice breakfast treat since it's not too rich. Also, instead of using orange zest, I put 1/4 teaspoon of Orange Extract with the cream cheese mixture. I think it gives it a nice flavor. And the pumpkin bread is definitely moist, I cooked mine for 65 min at 325 and it came out perfect!
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3 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 5, 2009
I thought this was awesome! I rubbed the spice mixture all over the chicken and under the skin, placed a quartered onion and a tablespoon of minced garlic as well as some salt in the cavity, wrapped it up twice and let it sit overnight. The next day I roasted it in the pan. I gave it a 20 minute heat blast at 350 and basted it for the first hour. Next time I probably will just let it sit at 250 for the entire four hours because the breast was a little dry. No need for gravy with this, it really tastes good enough and moist enough to eat on its own!
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Sturdy Whipped Cream Frosting

Reviewed: Oct. 5, 2009
This was really good, creamy frosting, without being too heavy or too light. It really is perfectly in the middle, easy to spread and easy to make. I used this on a dark chocolate cake and the combination was awesome.
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1 user found this review helpful

A-Maize-ing Corn Chowder

Reviewed: Oct. 6, 2009
I thought this was an excellent recipe for corn chowder! I love Hale & Hearty Soups' sweet corn chowder and this was very similar. I followed other suggestions and used water from the can of corn to cook the potatoes. I also substituted one of the cups of milk with a can of cream of chicken soup. I only used half an onion (large yellow), and used a pinch of cayenne in addition to the salt and black pepper. My only word of advice would be to watch out for how much salt you use. It gets very salty once you add the bacon. I will be making this again soon, it's very easy and perfect for fall!
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Butterscotch Gingerbread Cookies

Reviewed: Oct. 11, 2009
These are so good! The aroma is intoxicating and the combination of the sweet butterscotch with the spicy ginger is wonderful and perfect for fall or winter. I followed the recipe exactly, and yes, there are a lot of butterscotch chips when you use the entire bag. But I love lots of chips in my cookies, so I'm happy!
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Eggplant-Ziti Parmesan

Reviewed: Oct. 12, 2009
This was my first time cooking eggplant and I think it went really well! What attracted me to eggplant is how much cheaper it is than meat and still satisfying. This reminds me of lasagna, and I like that this dish includes pasta so it is more filling. I made a few changes. Before doing anything, I preheated the oven to 350 to "pre-cook" the eggplant. I beat two eggs in one bowl and had another bowl of Italian bread crumbs. I dipped the eggplant slices in the egg and then in the crumbs, and then put the slices on a baking sheet. I cooked the eggplant in the oven for about 10 minutes on each side so that it was a little crispy and would hold up better. Then, when layering it all together, I added a layer of cooked fresh spinach on top of the sauce but underneath the eggplant. I left out the egg in the cheese layer, because I had already dipped the eggplant in egg and I just figured that was enough. I didn't miss the egg from the cheese layer, it was plenty rich. I used two jars of sauce for this, because I like a good amount of sauce and other reviewers said it was dry with the recommended amount. And I added some sauteed onion and garlic to the tomato sauce. Mine really came out amazing and I can't wait to make it again!
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18 users found this review helpful

Chicken Enchiladas V

Reviewed: Oct. 15, 2009
PERFECT!!! I added a little more chili powder to the chicken onion mixture to make that flavor stand out, plus a little cayenne pepper and white pepper to make it a little spicier. I also added a chipotle corn salsa to the soup/sour cream mixture and I added about four tablespoons of the soup mixture to the chicken/onion because I wanted it to be creamier. I also poured mild enchilada sauce over the top instead of the soup mixture to give it more flavor variety and to make it taste more authentic. Seriously amazing!
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Alfredo Sauce

Reviewed: Oct. 19, 2009
This tasted really great, but mine came out very thin even though I used heavy cream and grated parmesan. I used a tip from another reviewer about taking 1/4 cup of the sauce and putting it in a separate bowl and combining the egg yolk with that amount, stirring it together, then putting the egg yolk sauce mixture back in the main pot. Overall, I thought this was very good and I will most likely make it again despite its thin consistency.
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2 users found this review helpful

Balsamic Glazed Salmon

Reviewed: Oct. 26, 2009
This was a very nice flavor to use with salmon. I made the sauce ahead of time and used it as a marinade. I then baked the salmon in the marinade, but it needed an extra ten minutes. I served it without the sauce, and with broccoli and risotto. It was very flavorful yet light.
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5 users found this review helpful

Rich Chocolate Frosting

Reviewed: Nov. 9, 2009
Awesome!!! I used heavy cream to make it have a lovely, rich chocolate whipped texture.
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2 users found this review helpful

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