Lara23NC Recipe Reviews (Pg. 1) - Allrecipes.com (11224794)

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Grandma's Lemon Meringue Pie

Reviewed: Feb. 1, 2014
Instructions are too vague. It wasn't clear to me how long I should cook the filling and to what thickness. I also wasn't sure about the whipping time for the meringue. I watched the accompanying video and attempted to replicate those textures, which took quite a long time. About 25 minutes on the stove to thicken the filling, and over 15 minutes of whipping the meringue. I put the pie in the fridge after letting it cool on the counter for about 15 minutes. It was loosely covered with the plastic pie crust lid, plenty of room around the edges, as the meringue prevented closure. The final product had a puddle of meringue-flavored liquid in the bottom. So disappointed. The flavor was okay. but I won't bother with this recipe again.
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Turkey in a Bag

Reviewed: Dec. 25, 2013
My sister has been using this method for years and her birds come out very moist but not always so flavorful. So I used this method, cooking just as directed, but I stuffed it with an onion, celery, a head of garlic, and bunches of rosemary, thyme, and sage. Like my sister, I also put butter and herbs under the skin, salt and peppered the outside before pouring butter over it. And I added some paprika to help with the browning. So good! The meat had a lot of flavor, was super moist, and it browned well... on top. The bottom was something to hide; it looked how one may imagine Santa's rear... But yea, big hit. Great method. And it only took 2.5 hours for my 12 pound turkey.
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Tender Italian Baked Chicken

Reviewed: Aug. 15, 2013
This was a waste. I don't understand the point in using mayo. It made the breadcrumbs soggy. After 20 minutes, there was no browning but the meat was cooked through. Had to put it under the broiler to get the bread crispy. So the top had some crunch but the bottom was just a sloppy mess of sogginess. Flavor-wise, it was nothing special. There are much better recipes out there that are also more healthy.
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Cherry Cheesecake

Reviewed: Jul. 25, 2012
This is the recipe my mom made when I was a kid, and it's the recipe I use now anytime it's my responsibility to bring a dessert to an event. It's always a hit! I increase the cream cheese by a couple of ounces, decrease the condensed milk and lemon just slightly (to taste), and I never put in the vanilla. I have never had a problem with it setting within five hours or so. Delicious.
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Fluffy French Toast

Reviewed: May 23, 2012
I adjusted the serving size to four and followed the direction exactly other than I used regular white bread. Even with the whisk, it was lumpy, and once I soaked two pieces of bread (one serving), I was about out of mixture to dip into, so the entire 12 serving recipe would make 3 servings. Once on the non-stick griddle, it stuck and took way longer than usual to cook. After more than 10 minutes on the griddle, it was completely soggy in the middle. The second batch I cooked (with cooking spray) for more than 15 minutes. Completely soggy in the middle. Also VERY BLAND. The cinnamon and sugar need to be doubled, at least.
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Chocolate Ganache

Reviewed: Nov. 24, 2011
Loved it! My mom thought it was too bitter, but that's how I like my chocolate. So delish! And it was super easy to make!
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6 users found this review helpful

Too Much Chocolate Cake

Reviewed: Nov. 24, 2011
I followed the recipe exactly and at a couple points had to double check because things didn't seem right. The batter was SUPER thick and then it didn't seem as if it was going to cook. At the end of 50 minutes the top was wet and the toothpick came out totally gooey. Somehow, though, after about five more minutes, it was perfect. I'm not sure how that happened, but this cake was a HUGE hit with everyone. Even those who don't care for chocolate cake. So moist and delicious. Topped with a chocolate ganache... perfection.
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Spinach Deviled Eggs

Reviewed: Nov. 24, 2011
I followed the recipe exactly and EVERYONE agreed that they were too sweet. Next time I make these, I will completely omit the sugar. I'm thinking the recipe was written incorrectly and the tablespoon should be teaspoon because it ruined them. I tried using some more vinegar and some mustard to cut the sweetness, but it didn't work.
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Fluffy Pancakes

Reviewed: Aug. 11, 2011
Historically, I've been a mostly lazy cook--using boxed mixes and such for a lot of things--so I've actually never made pancakes from scratch until today. We'd pretty much stopped eating pancakes because we couldn't find a boxed mix we liked, but today I figured since I had all the ingredients on hand (as I'm slowly becoming a less lazy cook), I'd try making my own batter. Well, let me tell you, these were great! The only change I made was that I used buttermilk in place of the "sour milk". They were seriously the best pancakes I've ever had, from a box or a restaurant. Slightly sweet but not overly. Good texture. Just really yummy! And so easy!!
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Pan Sauteed Chicken with Vegetables and Herbs

Reviewed: Jun. 19, 2011
This was so bland. The chicken and potatoes picked up no flavor from the broth. And the breading was soggy on the bottom because of the broth. Just, the whole recipe seemed ill-conceived. I followed it to a tee with the exception of using boneless breasts and adding some salt and pepper to the flour. Breading was bland too.
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Mexican Corn on the Cob (Elote)

Reviewed: Jan. 19, 2011
Love this. I was first introduced to this when I worked at a restaurant that had a lot of Mexican employees. They used Parmesan because that's what we had at the restaurant, and that's what I use because I always have some on hand... so good!
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Grilled Chicken Over Spinach

Reviewed: Jan. 6, 2011
I thought this was good and my daughter and her father gobbled it up as well. Changes I made were to double the seasoning on the chicken as some others suggested, and for the other part I added just a little chicken stock with the spinach (as everything was starting to stick). Served it with brown rice cooked in chicken stock. Pretty good.
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Dinah's Stuffed Mushrooms

Reviewed: Jan. 5, 2011
My roommate said these were too salty--I guess it was from the clams, but I don't agree with him at all. I thought they were really good. I didn't much care for the chewiness of the clams, but it wasn't unappetizing, just a "eh... that's not my fave" sort of thing. Prep took a while, but it was worth it. The only changes I made were to cut the butter in half and only add it to the stuffing (none over it all before baking), per some other reviews. I left them in about an extra 5 minutes, just because I wanted the cheese browned a bit more. For the most part, they were delicious.
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Angel's Pasta

Reviewed: Jan. 5, 2011
This was okay. I thought it was too bland. My kids wouldn't eat it and their father said "it's alright." It just needed more flavor. Based on some other reviews, I used extra garlic and added onions to it as well. Since it's January, I used the recommended fire roasted tomatoes, which were good, but it still needed something. I did like the fresh basil, though. Unfortunately, I'm removing this one from the recipe box.
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Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread

Reviewed: Dec. 31, 2010
I picked this to go with a garlic-lime chicken recipe. I love cilantro, so I figured this would be awesome. Eh... it was just alright. The flavors went well together and everyone ate an enjoyed it for the most part, but the flavors didn't blend to make a new tasty flavor, which is what I was hoping for. It tasted like tangy sour cream with cilantro and a little kick, but it was missing something. That said, I totally appreciate the cooking method offered here. Wrapped in the microwave and cooked for 10 minutes then dropped in some butter and pan cooked for another 5 or so, slightly browned... perfection.
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Spicy Garlic Lime Chicken

Reviewed: Dec. 31, 2010
Meh. I chose this recipe because I had a lime and some cilantro I needed to get rid of. First, there wasn't anywhere near enough of the rub. The cooking time was also quite off, so by the time the breasts were cooked, the seasoning had charred, which wasn't necessarily bad, but there wasn't enough flavor to carry it. Better bet to marinade it for a while first, use some fresh ingredients instead of everything powdered, and double the seasonings (maybe not the peppers, depending on your tastes). Concept is good, but needs a major upgrade.
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Yellow Squash and Zucchini Delight

Reviewed: Dec. 26, 2010
I started by cooking the onions with some mushrooms and garlic in butter. Once the onions turned translucent, I added some white wine (just enough to cover the bottom of the pan) and stirred until it was all evaporated. I then added the stock and zucchini and squash, seasoned with salt and pepper. I skipped on using cabbage. I covered, stirring occasionally, for about 20 minutes. Turned out GREAT! Everyone loved it.
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Suzy's Mashed Red Potatoes

Reviewed: Dec. 26, 2010
These are really good. I prepared it just as written and everyone ate them up!
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Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Dec. 20, 2010
My family and I thought this was pretty good. Based on other reviews, I used granny smith apple in place of the jicama, which I couldn't find and we all thought that was a really nice touch. I also reduced the seasoning. Turned out I should have used even less salt, but a little more cayenne. I also tossed in avocado for the salsa and it was great. A few tweaks and this could easily be a 5-star.
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