LeeBeeN Recipe Reviews (Pg. 1) - Allrecipes.com (11737370)

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Chocolate Thumbprints I

Reviewed: Sep. 27, 2009
These are wonderful cookies. I have added these to my Christmas cookie must bake list, as everyone always asks for them. The recipe is perfect and needs no tweaks. One time I didn't have butter on hand so I substituted butter flavored Crisco, and they were still great. Beware, though, THEY ARE ADDICTING!
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Garlic Potato Wedges

Reviewed: Feb. 28, 2010
Added about an extra 10 minutes to cooking time using convection oven to get potatoes a little more crisp, and substituted some of the cider vinegar for balsamic and omitted sugar. Please take the time to use fresh rosemary (chop finely)as it really makes this recipe special. Absolutely delicious. Thank you for sharing the recipe!
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Eggplant Rollatini

Reviewed: Nov. 20, 2011
Love this recipe! I did change it just a little; I used the breading I keep on hand which is a combination of flour, panko bread crumbs, garlic powder, onion powder, salt, and pepper. As always, I sweated the eggplant and added fresh basil on top of the ricotta. Paired with homemade linguine and a nice mixed salad, this was a wonderful meal. I can't wait to try some of the variations mentioned in other reviews. This one is a keeper!
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4 users found this review helpful

Cranberry Sauce

Reviewed: Nov. 23, 2011
I've been making cranberry sauce for many years and have always added orange zest. Today I made it with the orange juice instead of water (plus a little zest) and my taste buds did a happy dance when I gave it the spoon taste. Can't wait until tomorrow paired with the turkey. Thanks!
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Sarah's Rice Pilaf

Reviewed: Jan. 1, 2012
I wanted a simple side to serve with grilled Tuna steaks and this pilaf was perfect. I used a combination of low-sodium chicken broth and chicken stock and jasmine rice, as that is what I had on hand, and garnished with fresh chives. It was a huge hit with my husband and me and have already committed the recipe to memory, as I will be using it often.
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Seafood Enchiladas

Reviewed: Jul. 29, 2012
I have made this dish several times and it is an excellent recipe as is and very easy to modify to your individual taste. My version needs to have less fat so I use 2% cheese, reduced fat sour cream and instead of using half-n-half, I puree reduced fat ricotta cheese and combine it with fat free evaporated milk. As other reviewers did, I make extra sauce and prepare it with a traditional white sauce roux. I add some of the sauce and RF sour cream in the enchiladas along with chopped green chiles. When preparing for guests, definitely add garnish for the presentation and get ready for rave reviews and mucho compliments about your cooking!
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Scalloped Potatoes II

Reviewed: Aug. 19, 2012
I was yearning for good old-fashioned scalloped (and NOT AU GRATIN) potatoes so I halved the recipe to make for DH and myself. As did many reviewers before me, I made a roux white sauce instead of pouring the milk on top last. I also used olive oil instead of butter and added garlic and onion powder, dry mustard, pepper, and freshly grated parmesan to the sauce. The dish was excellent with just the right consistency and no canned soup taste. I'm a potato lover, and this recipe lets you taste and enjoy the texture of the potatoes. I highly recommend you slice the potatoes with a mandolin or food processor, as very thin and uniformly thick slices of potatoes work best. This recipe has the perfect proportions of potato, flour and liquid and you can season it to make it your own. Thanks, Buchko, for sharing this wonderful recipe.
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Mary's Sugar Cookies

Reviewed: Aug. 31, 2012
SCORE!!! I had stopped making sugar cookies a few years ago because I found them to be overly sweet or bland. I was cooking with children and I wanted them to cut out cookies and decorate them, so I found this to be the best rated sugar cookie recipe and decided to give it a go, not expecting to really like them. Everyone, including myself, loved them. They are just as most reviewers said, light, crisp without being crunchy, and the hint of almond takes the taste over the top. I followed the recipe, weighing the sugar (6 oz) and flour (10.6 oz) instead of measuring it. I did not sift the sugar and the only change I made was to add about a 1/4 teaspoon of salt to the dry ingredients. I recommend dividing the dough in half before you put it in the refrigerator instead of waiting until you are about to roll the dough out. This makes it easier to work quickly with the dough while it is still firm and cool. Sugar cookies will definitely be back on my holiday baking list this Christmas, now that I've got the perfect recipe!
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Chef John's Macaroni and Cheese

Reviewed: Feb. 9, 2013
This really is good ol' boy mac 'n cheese. I followed the recipe so I could rate it as is (I don't measure herbs and spices, so I may have used a little more/less of each ingredient); however, I didn't have enough cheddar on hand, so I used about 4 ounces of Swiss cheese. The thyme adds a nice flavor. Next time I use this recipe, I will decrease the pasta so the finished dish is more creamy, as many reviewers have suggested. Other than that, this is a five-star keeper!
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FROGHOPPER's Candied Ginger Carrots

Reviewed: Apr. 1, 2013
Was looking for a recipe for carrots to go with Easter dinner (my daughter LOVES carrots) and am delighted that I went with this simple yet delicious recipe. Everyone loved them and was asked for recipe by all the cooks in the crowd. Quick, easy, and not too sweet, these carrots will become part of regular dinner fare; however, for heart and waistline sake, will reduce amount of butter and use Splenda brown sugar. Thank you for posting this recipe!
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Vicki's Hush Puppies

Reviewed: Jun. 22, 2013
My husband loves hushpuppies, but every time I've tried to make them they've been terrible...until tonight. I cut the recipe in half and followed it almost as written; I didn't have self-rising flour, so I added 1/2 a teaspoon of baking soda to AP flour and added some spices. The batter was too dry, so I added a little bit of buttermilk. It took me a little practice...the first ones I made got way too brown before the insides had cooked, so I reduced the temperature of the oil a little and made the spoonfuls smaller...and PERFECTION! My husband was in hog-heaven and even though I've never been a huge hushpuppy fan, I have to admit these were really good. As other reviewers have said, these are rather sweet, so add your sugar accordingly.
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Marinated Grilled Shrimp

Reviewed: Aug. 5, 2013
The first time I tried this recipe I followed it exactly and the shrimp was very good. However, my husband and I both like our BBQ shrimp with a bit more heat, so the next time I added sirachi chili sauce and fresh lime juice to the marinade. OMG…SHRIMP NIRVANA!!! Fed 6 people 4 pounds of shrimp and they would have eaten more had I made more! This is an excellent basic marinade. You can tweak it however you like to make it yours.
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Out of this World Turkey Brine

Reviewed: Dec. 30, 2013
After spending way too much money on brining mix at W & S for the last 4 years, I decided to try this recipe and am I glad I did! I followed the recipe as is and threw in a cut-up orange with rind along with some fresh rosemary and sage. I loved the ease of not having to first cook and then cool the brine. Instead of putting the turkey and brine in a roasting bag (not large enough for a 16.5 lb. turkey and the brining liquid) or a large brining bag (too pricey), I use a small styrofoam cooler which holds everything nicely and still fits in my refrigerator. After soaking the bird for 24 hours, it was cooked on a charcoal rotisserie with mesquite wood chips and, honestly, it was the best tasting turkey I've ever had! It was much better than the Thanksgiving turkey which was cooked the same way, but brined in the expensive W & S dry brine mix. Thank you for this wonderful recipe!
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