Louiselombard Recipe Reviews (Pg. 1) - Allrecipes.com (10882478)

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Chocolate Cookie Mix in a Jar

Reviewed: Jan. 31, 2007
I thought this was a great and easy gift to make and I gave it to a friend who maintains that she can't cook or bake and was so pleased when these turned out well (she invited me over to taste them). I will follow the tip from other reviewers next time and will change the layering as the flour did make a big fat white later on the top.
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3 users found this review helpful

Vegetarian Moussaka

Reviewed: Jan. 31, 2007
This was a wonderful recipe that was time-consuming, but easy to make. I chose to grill the veg in the oven which was far quicker and you'll use less oil that way too! I used more feta cos I really love the stuff and will definitely be making this again and again - my meat-monster husband even wants me to make it again. Update - I made this again last week and for the first time ever noticed that the recipe only calls for half a tin of lentils - I have always used a full tin, drained with good results.
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4 users found this review helpful

Spinach, Red Lentil, and Bean Curry

Reviewed: Mar. 5, 2007
This recipe is a good idea, but was definitely very bland and I had to add lots more spices and fresh chili. I am going to have to play with extensively to make a keeper out of it. It is also not at all saucy and my family likes saucy rich curries. I suggest a can of chopped peeled tomatoes and their juice instead of the puree and the fresh tomatoes for more flavour.
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3 users found this review helpful

Southwest Chicken Casserole

Reviewed: Apr. 3, 2007
I thought that this recipe sounded so nice and quick and easy so I tried it and was so disappointed. It tastes awful and I used real chicken and real onion. I don't even know where to start to make this taste better, so I won't
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7 users found this review helpful

Country Seed Bread

Reviewed: Apr. 12, 2007
This is a wonderful recipe and it came out perfectly. I can't say enough good things about it! I put the bread machine on and then made the soup to go with it for dinner and my husband and I polished off more than half the loaf. I will make this again and again and will probably "fiddle" with the recipe a bit, by changing the seeds as there are so many out there. Update: Shelled sunflower seeds add a lovely nuttiness to this bread and may be my favourite variation with equal amounts of subflower seeds, poppy seeds and flax seeds.
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1 user found this review helpful

Tabbouleh III

Reviewed: May 3, 2007
I have now made this recipe a few times to take to a braai (South African barbeque) and it always goes down very well and it goes very well with grilled meat. I have made it with red and brown onion instead of the spring onion when I have been out of spring onion and I like the red onion best. I have also found that the olive oil should be reduced to 1/4 cup (for my tastes) and that the bulgar should be soaked in less water to save the mess of draining it - about 1 1/4 cups. This also keeps it kinda crunchy and prevents it going soggy. This salad must be well mixed again before serving as the dressing settles to the bottom. All in all a great recipe.
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105 users found this review helpful

Microwave Potato Chips

Reviewed: May 7, 2007
This recipe has to have 5 stars for keeping my husband entertained for a full hour! I printed off the recipe just to try and he saw it and just marched off to the kitchen. These came out quite well, but we ended up cooking them on a greased plate, not on parchment paper as the chips did stick a bit. 8 mins is far too long though, we were cooking ours for 4 and a half mins and they were very evenly browned. This could take a bit long if you wanted say a packet worth of chips, so good thing we just ate them while the next batch was cooking! Thanks for a fun recipe.
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66 users found this review helpful

Chocolate Crinkles II

Reviewed: May 7, 2007
Oooh, these are good. I wondered if I was letting myself in for a lot of work with the refigeration for 4 hours (will try the freezer to save time next time) and the covering in icing sugar part, but it was worth it as these are really good. I made them slightly bigger and ended up with about 40 - 45 cookies (hard to tell when husbands steal them while they are cooling) and there are almost none left since yesterday, although there is a trail of icing sugar! Thanks for a great recipe.
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1 user found this review helpful

Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Jun. 12, 2007
This was my first try at enchiladas of any kind and it was really good - my husband called it Mexican lasagne! I wasn't paying attention when I pulled the can of "beans" out the cupboard and didn't notice until it was too late that I had pulled out black eyed peas - tasted good anyway. I used 6 8 inch flour tortillas (as they were what I had) and layered up the casserole like in the video on this site. I will now proceed to review the enchilada sauce I used from this site as it really helped make the dish. Thanks for a great and easy recipe!
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1 user found this review helpful

Red Enchilada Sauce

Reviewed: Jun. 12, 2007
Oooh yummy! I made this recipe to go with the layered enchilada casserole on this site and it may have made the dish! I used can of tomato onion mix instead of a can of tomato and minced onion as it was quicker and easier! This sauce has a really wonderful rich deep flavour that can probably be used on lots of other things.... not sure what yet, but I want to try.
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2 users found this review helpful

Chicken and Broccoli Braid

Reviewed: Aug. 10, 2007
This was very good and I will definitely be making this again, possibly even for a dinner party (will have to braid neatly though). I used puff pastry as that is what I had and it needed about 40mins to cook properly, which was enough time for the broccoli, pepper and onion to cook through. For those who are worried about the mayo (as I was) - you can't taste it, you can just taste a tang and it is there to keep things moist and yummy. It seems that I forgot to use the dill and I won't try it cos I like it so much the way it is. Such an easy way to get the extra veggies in!
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3 users found this review helpful

Hot Breakfast Couscous

Reviewed: Oct. 6, 2007
I liked the idea of this recipe and I enjoyed it, it just needed more oomph, and more liquid, my couscous was dry and still a bit crunchy so I had to add another 1/2 cup of liquid, but I should maybe have added more. The cinnamon also wasn't "cooked" enough to flavour the milk and there was a powdery taste in the dish. When I make this again I will simmer a cinnamon stick in milk and use a tad more honey than called for to get the flavour in.
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30 users found this review helpful

Scottish Shortbread IV

Reviewed: Jan. 16, 2008
This recipe came out very well for shortness, but came up a little low on taste and sweetness. I think it needs more sugar and a definition of what kind of sugar - I used demerera. I was very glad that I chose to sprinkle vanilla sugar on top of this before putting it in the oven, it adds a little something special. This recipe is a brilliant starting place though and with 1/4 cup more sugar will probably be perfect.
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3 users found this review helpful

Dutch Babies II

Reviewed: Jan. 26, 2008
This is somewhere between an ommelette, a pancake and a Yorkshire pudding....tastes very good. My husband just ate his kina quickly and announced when he was finished that we could have those again! Made as written, but used a cake pan instead of a skillet as none of my skillets are oven friendly. Served with baked apples.
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2 users found this review helpful

Meatball Bread Pudding

Reviewed: Feb. 13, 2008
This recipe is a really great idea and a bit of a retake on something my mom used to make which was savoury bread and butter pudding, but this is better because everything is nice and moist. I cheated a lot and used a packet of pre-cooked spaghetti mince which I make in huge quantities and keep in the freezer for quick dinners, but which has all the ingredients required for the mince in this recipe anyway. I chopped some extra fresh tomatoes and threw those in to up the veggie content. I used leftover hotdog rolls, cubed. I also used 4 eggs, milk and no stock. I then microwaved it, covered, for about 6 mins. Added grated cheese and then 2 mins more. Fab idea!
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15 users found this review helpful
Photo by Louiselombard

Sandy's Chocolate Cake

Reviewed: Feb. 19, 2008
This cake is great! I made it for my husband and I for dessert for valentines day (and a few days after) and it has kept wonderfully in the fridge. It is a very dense rich cake, so a little goes a long way. I didn't do a thing different to the cake except using lined and greased cake pans. The frosting I made 2 minor amendments to: Only used dark chocolate and added about 1/3 cup dark cocoa after the 5 cups of icing sugar were in - I tasted it and it was very sweet, but still too "wet". The cocoa pulled back the sweetness big time and made the frosting super-chocolatey. Also had to put the frosting in the fridge for half an hour to firm up before using it (but I did made this cake on a very hot day - about 35C). Served this on my big cake stand with rose petals scattered on and around it and it looked amazing!
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13 users found this review helpful

Light Oat Bread

Reviewed: Apr. 13, 2008
I have made this a few times now and it really is a great recipe. Generally the only change I made was to use canola oil instead of marg / butter. The most recent time I made this I upped the oats to 1 cup and dropped the flour by half a cup and it was just as good, still very light with a sweet oaty flavour. We think it makes the most amazing tuna salad sandwiches!
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3 users found this review helpful

Oven Brown Rice

Reviewed: Apr. 13, 2008
I made this last night to go with venison casserole and it was really good. I used real garlic, only chicken stock (all I had) and normal salt. I also use a mix of brown and wild rice which we really enjoy. I cooked this covered for about 40 minutes, stirred it and then cooked uncovered for about 30 minutes. It had a soft nutty flavour which I will want to use again.
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0 users found this review helpful

American Girl's Peach Cobbler

Reviewed: Apr. 13, 2008
I have made a bunch of peach cobblers before and I have always been unconvinced, but this was really good, even though I tried really hard to mess this up. I was having 6 for dinner so wanted to halve the recipe, no biggie until I forgot this when measuring ingredients for the batter and found I only had 3 cans of peaches and somehow persevered in putting this into the smaller dish I had planned to use.... managed to slide it into a bigger dish and pop it in the oven and it was fab! It was quite difficult to wait until after dinner as it smelled fantastic as it cooked and looked great as it sat on the counter. I did use only 1 cup of sugar - that was the only intentional change and it was great.
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2 users found this review helpful

South Texas Carne Guisada

Reviewed: May 26, 2008
While I have no idea what guisada is supposed to taste like, I thought this was really good. I used stewing beef instead of sirloin, a can of chopped tomatoes instead of fresh, green peppers instead of red and ordinary oregano instead of Mexican oregano. I also added half a teaspoon of chili flakes to give it just a little bit of heat. I browned everything off and put it in the slow cooker for 5 hours and it was great in tortillas. Will definitely make again and again.
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7 users found this review helpful

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