lolson Recipe Reviews (Pg. 1) - Allrecipes.com (11798586)

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Fruit Dip

Reviewed: Nov. 6, 2011
I made this for a family party and everyone loved it. So easy to make and compliments fruit well!
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3 users found this review helpful

Caramels

Reviewed: Nov. 6, 2011
hands down the best caramels I have ever had. Followed the recipe exactly as written. Just be sure to have a candy theremometer and stop at the hard ball stage. I personally think it is better to undercook this than let it all burn
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2 users found this review helpful

Mom's Macaroni and Cheese

Reviewed: Nov. 6, 2011
I really wasn't impressed with this recipe. We tasted the pasta before going into the oven and it was very creamy and delicious. Sadly, the wasn't the feeling once it came out of the oven....it was incredibly dry and clumped together. If I make this again, and I am not sure I will, I would skip the oven although and leave off the topping
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3 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Nov. 6, 2011
This really is amazing! Like most recipes you may want to tweak it to your taste. I took the advice of others and rolled the entire piece of chicken in bread crumbs. I also added just a small pat of butter on top of each roll before cooking. These ended up taking closer to an hour to cook, but worth the extra time. I recommend making a sauce to go with it. Use 1 can of cream of chicken soup, 1 cup sour cream and 1tbsp lemon juice. A honey mustard sauce would also taste great with these!
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2 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 1, 2011
these are fantastic! Crispy outside and soft inside. Worth the time and effect! A couple tips *use real butter *do not over soften the butter, that will help with them not spreading so much and the dough won't be nearly as soft. *place dough in freezer for 20 minutes *bake exactly 8 minutes (they will look underbaked, don't worry) *lastly, let them cool on the pan for 5 minutes. If you remove them too soon they will fall apart. *Them let them cool on a paper sack. The sack will trap any excess butter to make sure they aren't too greasy.
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9 users found this review helpful

Make Ahead French Toast

Reviewed: Oct. 30, 2011
I took the advice of others and cut back on the milk to ensure the french toast would not be soggy. But that didn't seem to help. the brown sugar caramelized and turned to a hard rock mess, meanwhile the middle of the french toast was completely uncooked. There was no way I could sever raw eggs to my guest.
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2 users found this review helpful

All-Day Apple Butter

Reviewed: Oct. 7, 2011
I can not imagine making this as written and giving it 5 stars. The recipe calls for WAY TOO MUCH sugar. But like others have said, with a few tweeks this is a 5 star recipe! I used 7lbs of apples (cored and peeled) and placed them in the food processor to get them very finely chopped. Then I used 1 cup brown sugar and 1 1/3 cup white sugar. I also added an extra half tsp of cinnamon and 1tsp nutmeg. I was worried the entire time that the butter wouldn't setup, but finally after simmering with the lid off for 2.5 hours it did set up perfectly! The last hour I took a stick mixer to the butter to get out any remaining chunks and to get it nice and smooth. The total cook time was 16 hours but worth every minute of it!
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5 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Aug. 30, 2011
I made this recipe as is the first time around and I have to agree with others that it was very bland. Written as is I would only give this 3 stars. With a few simple additions this can be a 5 star recipe. I added another cup of white sugar and used 1 tbsp vanilla instead of the 1tsp. I prefer thicker cookies so I rolled my dough about 1/2inch thick and 8 minutes was the perfect amount of cooking time. NOTE* remove these from the oven AS SOON as the edges are golden, even if they look under cooked- they will burn very fast if you are not careful!! These hold their shape very well and went quickly!
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8 users found this review helpful

Pomosa

Reviewed: Jun. 13, 2011
everyone loved these. such a nice change from the OJ.
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3 users found this review helpful

White Chocolate Fruit Tart

Reviewed: Feb. 20, 2011
Super easy to make and everyone loved it!
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3 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Feb. 20, 2011
I took the advice of others and added another 1/4 cup of sugar which worked perfectly! Made it sweeter and cut a lot of the cream cheese flavor down. Remember when working with whipping cream to FREEZE your bowls prior to mixing and place your whipping cream in the freezer for about 20 minutes before mixing! I think the key is to mix only until peaks form...NOT STIFF PEAKS. Otherwise you will over mix and it will fall flat.
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2 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 22, 2010
I have made meringues a few times and this is the worst of the bunch. It taste like crusty toothpaste. Even my kids would not touch them- and they eat anything. I made mine just slightly bigger than a hershey kiss and this batch only made 22 NOT 48! There are much better recipes out there. Save your time
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12 users found this review helpful

Swedish Chocolate Balls (or Coconut Balls)

Reviewed: Dec. 16, 2010
These are a perfect treat if you are looking for something that is not overly sweet! Very simple to whip up a batch (although messy to make) and the kids love them. I rolled half the batch in coconut and the other half in powdered sugar....both ways are a huge hit with my Swedish in-laws!
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4 users found this review helpful

Marbled Almond Roca

Reviewed: Dec. 14, 2010
This candy is super easy to make but I think it could use another half cup of chocolate. Mine did not marble- once the vanilla chips and chocolate chips started melting they just mixed together. I think next time will just skip the vanilla chips...they really don't seem to add much to the taste.
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1 user found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 14, 2010
These cookies are fantastic! I followed the recipe exactly as it was written. I recommend freezing the Reeses cups before placing them into the hot cookies. Also after you place the candy in the hot cookie place the muffin pan in the the fridge or freezer for 20 minutes to stop the chocolates from melting. Use a spoon to pop the cookies out of the pan.
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8 users found this review helpful

S'mores Crumb Bars

Reviewed: Oct. 26, 2010
These are awesome and super easy to make! I used one cup melted butter to hold the crust together better.
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1 user found this review helpful

Sauteed Garlic Asparagus

Reviewed: Apr. 1, 2010
very fast and easy way to prepare asparagus. I usually use oil instead of butter and it tastes the same without all the added fat and calories
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1 user found this review helpful

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