lablover6429 Recipe Reviews (Pg. 1) - Allrecipes.com (10877654)

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Slow-Cooker Posole

Reviewed: Oct. 28, 2012
The only thing I changed with this recipe is crucial, I don't add ANY water at all. There is plenty of moisture with the pork and enchilada sauce. I make this all the time and everyone really likes it, I serve it with cornbread for a simple and complete meal.
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Magic Peanut Butter Middles

Reviewed: Sep. 18, 2010
Used an extra dark cocoa powder (just because I had it) and added the 1 Tablespoon sour cream to the chocolate dough (based on other reviews, I think 1 Tablespoon of milk would have worked too). Added 1 teaspoon of vanilla to the peanut butter. Made 32 balls of each of the doughs, then made one cookie at a time, flattening the chocolate dough in my palm then placing the peanut butter ball inside and covering it. Baked exactly as directed. We really liked them. My husband said "these are tasty and not too sweet". Will go in my regular cookie recipe book.
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2 users found this review helpful

Cheesy Hash Brown Bake

Reviewed: Jan. 10, 2010
Definately not a dieters dream, but my very picky daughter just loved this. A great special occasion (say Christmas morning) treat. It was easy to make, refrigerated well overnight and pop in the oven to bake the next morning. I served it with baked (shirred) eggs and crisp bacon. I made the recipe exactly as written.
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3 users found this review helpful

Caramel Flan

Reviewed: Jan. 10, 2010
I have been looking for a while for a good flan recipe and this one fit the bill.
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3 users found this review helpful

Ginger-Scallion Crusted Salmon

Reviewed: Jan. 10, 2010
Very nice Asian "fusion" dish. I don't think a recipe with cream and butter could qualify as a traditional Japanese dish, but no matter because fusion cuisine demands a high price when dining out and with this recipe you can have the same quality at home. It actually is not that hard to prepare either, the salad is done in advance and you can prep the "crust" in advance as well. When you are ready to actually cook the salmon the whole thing only takes about 15 minutes. I made this recipe just as written and served it with steamed white rice. The salmon was perfectly cooked; moist flavorful and tender. The sauce was lovely, no extra salt needed with the ponzu sauce I had, I would definately taste the sauce before adding any salt. This is a gourmet quality recipe.
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2 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Dec. 20, 2009
Weighed ingredients, used candy thermometer, followed tips in reviews. Recipe still failed. Perhaps it was humidity or room temperature.
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1 user found this review helpful

Restaurant-Style Potato Salad

Reviewed: Aug. 1, 2009
Very good potato salad recipe. Not as bland as many others can be. I shredded a whole carrot and added it because I liked the shredded carrot idea, added nutrition and made the salad a nice color.
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4 users found this review helpful

Cornell Chicken Marinade

Reviewed: Jun. 18, 2009
Reviewer KelliCooks has the right info. Make this recipe just as it stands, but use large pieces of chicken. I make this recipe regularly and it is enough marinade for two whole chickens. Here is my method (traditional in upstate NY): split two chickens in half lengthwise (so each piece has a half breast, a wing, thigh and leg). Mix up the marinade (you can use a blender or just whisk in a large bowl starting with the egg then whisking in the oil and then adding the vinegar and spices). Before placing the chicken in the marinade, set aside 1/2 to 3/4 cup of marinade in a small container and refrigerate. Then marinate the four chicken halves at least 12 and up to 24 hours. Drain the chicken halves and then grill until done, brushing regularly with the reserved marinade. If half chickens are too large of a portion size for your group, cut the halves up AFTER grilling. You can often find split chicken halves in the grocery store but splitting them yourself is not hard and you can really make this an inexpensive recipe by doing that as whole chickens are often found as cheap as 99 cents a pound. By the way, KelliCooks may be right that serving this chicken with salt potatoes is traditional, but to me that is salt overkill as the chicken itself has a salty flavor. I serve it with potato salad or macaroni salad.
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7 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Mar. 16, 2009
Have made this three times. It is a great salad, both refreshing and filling at the same time. Twice now I have used a "shortcut" where I toast the almonds and the sesame seeds at the same time in the same pan with the tablespoon of butter (watch carefully, it goes fast and could burn easily). Then I pour a half cup of Cranberry Walnut or Raspberry Walnut ready made (Like Paul Newman's brand) salad dressing in a bowl, dump in the almond/sesame seed mixture and stir and then pour on the spinach and top with the cranberries. Very fast and easy.
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4 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Mar. 16, 2009
Very good recipe. I used all Baby Bella mushrooms because they are often on sale in our area and they were what I had on hand. You do have to "babysit" this dish with the stirring, but it is not such a bad chore if the chef gets to sip the other half cup of white wine while stirring! The leftovers were fantastic just taken to work in a container and heated in the office microwave, I will have to try the Risotto al Salto (pan frying the leftover Risotto in patties) sometime, that sounds great.
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2 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Feb. 5, 2009
Great basic recipe. I both bumped up the flavor and simplified prep as follows: Soaked the beans overnight in a crockpot (just covered with cold water), in the morning I drained the beans and returned them to the crockpot. In a skillet with a tablespoon of butter, I browned a roughly diced ham steak (didn't have a ham bone)with the chopped onions, garlic, celery and carrots. This took about 5 minutes. I then added the ham/veggies to the crockpot with all the spices and 8 cups of chicken broth (instead of water) and cooked all in the crockpot all day (10 hours) on low. Soup was fantastic, great flavor, not bland at all and very simple to prep. My husband says it is the best soup I have made this winter...and I make a lot of soup!
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66 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Feb. 10, 2008
I love this recipe. Simple, tasty and ingrediants on hand and inexpensive. I usually omit the basil (not a basil lover) and I usually add a couple of tablespoons of sour cream (regular or low fat) along with the cheese for a creamier texture.
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1 user found this review helpful

Maryanne's Cornbread

Reviewed: Jan. 13, 2008
This is very good, my family loved it. Traditionalists should be aware that it is not your standard "southern" cornbread...it is rich and a little sweet and almost cakelike rather than crumbly. I am sure I will make it again, it was such a hit, it is very moist and a 9X13 pan is a lot of cornbread so it would be great for a crowd. Like another reviewer, I had to bake it another 15-20 minutes longer than called for. 30 minutes does not seem to be long enough for such a big pan and it was wet in the middle at 30 minutes. It was perfect at 50 minutes but I would start watching it at 40 to be on the safe side. I did not have any frozen corn but I had a can of creamed corn and I put that in, it worked great and gave some extra texture without having big kernals of corn. I kept the rest of the recipe exactly as written. A winner.
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49 users found this review helpful

Oysters 'n' Bacon

Reviewed: Nov. 25, 2007
Followed recipe exactly but disappointing results. The sauce never thickened at all, the tastes didn't work together well. Will try something else next time.
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3 users found this review helpful

 
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