I_LoVermont Recipe Reviews (Pg. 1) - Allrecipes.com (11464061)

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Shrimp Scampi Bake

Reviewed: Jun. 16, 2010
I just made this, since I had some shrimp on hand and it seemed like a quick and easy dinner, and it was fantastic! I scaled it down for two, and had to substitute a little orange juice in for the lemon juice, but otherwise followed the recipe exactly. It tasted like a meal that took far longer than 30 minutes to prepare. This recipe is a keeper!
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3 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 15, 2010
Excellent recipe! This one is definitely a keeper. Quick and easy, not to mention absolutely delicious!
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2 users found this review helpful

Pear Bread II

Reviewed: Aug. 15, 2010
Wonderful bread recipe! It took 3 diced pears to yield 2 1/2 cups. One of my pears was overripe and resembled a thick applesauce once diced. However, it seemed to have the same effect as applesauce in a bread too...it turned out a very moist and delicious loaf. I was worried about us being able to eat two whole loaves, since it's just the two of us and we have limited freezer space, but my boyfriend keeps going back for more and it's going FAST! Thanks for sharing Anna!
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4 users found this review helpful

Pastry Cream

Reviewed: Aug. 15, 2010
Great recipe! My advice for a smooth cream/custard is to take your time heating and use a wire whisk. I whisked mine constantly and brought it to a boil both times rather slowly....no lumps. It thickens quickly upon boiling the second time, so keep a close eye on it. A good custard takes time, but it's worth the effort....so much better than any boxed pudding/custard. Thanks so much for sharing, Christine!
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4 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 9, 2010
Truly the BEST lasagna ever! Rave reviews from all! My husband prefers a meatier lasagna, so I used just over 1 lb. of sweet italian sausage and almost 1.5 lbs. of 85% lean ground beef. I used almost a full 1/2 cup of FRESH basil - this makes such a big difference. I also used a little extra italian seasoning. I didn't bother with the parsley, and I only added a little salt to the ricotta mixture, none to the sauce at all. I didn't bother cooking the noodles, instead I let them soften in a bowl of hot tap water while I made the sauce. My layers were as follows: Just enough sauce to cover the bottom, 2 layers of noodles (going opposite directions), a generous layer of the ricotta mixture, a sprinkle of nutmeg over the ricotta, a layer of mozzarella, another layer of meat sauce, and about 1/4 cup of parmesan. Repeat layers and then top with lots of mozzarella and parmesan. I also made this the day before, assembled it and put it in the fridge to let the flavors meld. I took it out of the fridge and let it warm up a bit to room temp (maybe 45 min - 1 hour or so) before I baked it. SO GOOD! This recipe is a keeper....thank you so much for sharing!
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4 users found this review helpful

Apple Crisp II

Reviewed: Jan. 2, 2011
Excellent apple crisp recipe! After reading other reviews I made the following changes: used Granny Smith apples (6), reduced water to 1/4 cup, added 1/4 tsp nutmeg, cut in room temperature butter instead of melted, and doubled the crumb topping. It came out delicious! The texture was perfect and not too watery -- just right. Next time I will use only 5 apples to leave more room for extra crumb topping. I will also reduce the sugar to 1/2 - 3/4 cup -- it was a bit too sweet for me. I will also try to make larger crumb pieces for a crispier topping. For a first run, this was an excellent start! With a few tweaks of personal preference it will be perfect! Thanks for sharing Diane :)
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4 users found this review helpful

Curried Coconut Chicken

Reviewed: Jan. 2, 2011
Very tasty recipe! This one is a keeper -- thanks for sharing Roma :)
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2 users found this review helpful

Marinated Flank Steak

Reviewed: Jan. 2, 2011
Absolutely AMAZING recipe! I've made this multiple times and it never disappoints. As with most marinades, the longer it sits, the better. Look no further -- this recipe will yield a tender and flavorful steak every time! I can't wait to try this in fajitas. Thanks so much for sharing Guycon :)
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2 users found this review helpful

Naan

Reviewed: Jan. 2, 2011
Excellent flavor, but mine came out a bit chewy. This is the first time i've tried to make this sort of bread, so it was probably more a flaw in my technique than the recipe itself. I was also hoping for more air bubbles, so i'll be using the advice of other reviewers and add in some baking soda next time. I'll definitely try this again though -- the flavor is spot on, I just need to work on the texture. Thanks so much for sharing Mic :)
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2 users found this review helpful

Tiramisu Layer Cake

Reviewed: Jan. 2, 2011
Excellent recipe! I took the advice of other reviewers and doubled the instant coffee in each cake layer (I also did two layers coffee, one without). I also doubled the khalua and espresso in the filling and frosting. After doing so I was a little concerned the coffee flavor would be overwhelming as I was adding it to every part of this recipe, but it was very subtle. My first attempt at the mascarpone filling was a bit nerve-wracking. I set the kitchen-aid to mix and turned my back for a little too long and in no time my filling had begun to separate/emulsify and resembled curdled milk -- eeek! I was able to bring it back together by microwaving it for 15 seconds and adding a little milk to balance out the fat in the cheese and stabilize it. I'll keep a better eye on it next time though! Overall, this recipe turned out a rich yet light cake that proved very popular with all who tasted. Thanks so much for sharing Bettina :)
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4 users found this review helpful

Dessert Crepes

Reviewed: Jan. 2, 2011
This is such a great recipe! I added a teaspoon of vanilla and a dash of cinnamon to mine and they turned out absolutely delicious. My family will enjoy this recipe for years to come -- thanks so much for sharing Ann :)
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7 users found this review helpful

Dried Cherries, Pecans and Rosemary Brie en Croute

Reviewed: Jan. 2, 2011
Excellent recipe! I made mine with dried cranberries (softened) and left out the rosemary as I had none on hand. It was a big hit at the holiday potluck and was gone in no time. I will make this again and again -- thanks for sharing :)
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15 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Feb. 4, 2011
AMAZING!! So good, don't change a thing.
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4 users found this review helpful

Banana Banana Bread

Reviewed: Feb. 28, 2011
A very good banana bread recipe! I used 5 medium bananas and came up just shy of the 2 1/3 cups the recipe calls for. I also turned the temp down to 325, as I made muffins instead of bread. The muffins were moist with a nice strong banana flavor - much denser than bread i've made in the past. Next time I will fill the muffin tins clear to the top for a larger muffin, and I will put chopped pecans on them all (I put pecans on half this time and they were delicious).
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4 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Mar. 8, 2011
Amazing cheesecake recipe! However, even the best recipe can yield a less than perfect cheesecake if made with improper technique. Bring ingredients to room temperature before beginning. I doubled the cookie crumbs in the crust and used nearly a whole package of Oreos, but left butter the same. I also didn't bother making my own raspberry sauce, seedless raspberry jam works beautifully and saves a ton of time. Be careful not to over beat the batter as this will incorporate too much air and may cause cake to fall. Preheated oven to 350 and turned it down to 250 immediately after I put cheesecake in oven. Baked in a water bath for 1 1/2 hours and then turned oven off. Leave cheesecake in oven for at least 3 hours to cool slowly (this prevents it from falling and cracking). Once cheesecake is cool, refrigerate until ready to serve. I've made this twice now and received rave reviews each time. This one is a keeper! Thanks a million, CindyAnn!
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15 users found this review helpful

Chicken Stir-Fry

Reviewed: Oct. 31, 2011
Very good basic stir-fry recipe. I doubled the soy sauce, ginger and garlic powder and altered the veggie to suit our tastes. I used broccoli, onion, celery, snow peas, a red pepper, and peanuts. Served over jasmine rice it was delicious! Because I used so many veggies, we had leftovers for days (a good thing)!
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4 users found this review helpful

Texas Caviar I

Reviewed: Feb. 6, 2012
Made this for the Super Bowl as a healthier option and it was a big hit! Followed recipe exactly except the supermarket was out of scallions, and I couldn't find black-eyed peas. I ended up using one can pinto beans, one can black beans, one can garbanzo beans, and one can hominy. I also reduced the Zesty Italian dressing to about a half bottle. The fresh cilantro is a MUST....so good!
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3 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Feb. 6, 2012
Excellent Mac & Cheese recipe! In fact, the best i've ever made! I did make a few adjustments because let's face it -- Mac & Cheese is very forgiving and a great way to use up what we already have on hand. I used radiatore pasta, roughly 10 oz of Cabot Extra Sharp Cheddar, a 16 oz container of cottage cheese, the 8 oz called for of sour cream, skipped the parmesan but used a can of cheese soup to help make up the difference. I also only baked it for @ 15 minutes (just long enough to crisp the bread crumbs on top). I find that baking Mac & Cheese for too long makes it dry out. The result? AWESOME!!! Thanks MRSO!
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3 users found this review helpful

Cream Cheese Frosting II

Reviewed: Feb. 13, 2012
I used this recipe to frost cupcakes and it tasted pretty good, but I had some trouble with it looking separated/streaky once I added color to it. It was also a little thin for piping to start with, but I was able to thicken it up a little with extra powdered sugar (although then it got a little sweeter than I would've liked). I will try this one again, but next time i'll make sure i'm more careful about bringing the butter and cream cheese to room temp first. Also, I didn't sift my powdered sugar this time, and that may be why I got streaks. I think i'll also try mixing the cream cheese until smooth and then adding the butter a little at a time.
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2 users found this review helpful

The Best Lemon Bars

Reviewed: Sep. 3, 2012
This was my first try at Lemon Bars and I thought they came out pretty good. I made them for a bridal shower and one woman claimed they were the best she's ever had (and she claimed to be a bit of a connoisseur). I followed the advice of another reviewer and used an 8 x 11" pan to yield thicker bars. I used meyer lemons and increased the lemon juice to just shy of 2/3 cup (juice of 3 good sized lemons). I also added an extra tablespoon of flour to compensate for the extra liquid. I think next time I will also added the zest of 2 of the lemons. I also added 1/4 teaspoon salt to the crust for more flavor. I read that it's better to overcook then undercook the crust....but next time I will keep a better eye on it as I think I did go a bit too far with the crust this time around. Overall a very good recipe!
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1 user found this review helpful

Displaying results 1-20 (of 28) reviews
 
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