Lippy Recipe Reviews (Pg. 1) - Allrecipes.com (11838836)

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Hummus III

Reviewed: Jun. 2, 2011
It is amazing that something this good can be so nutritious! It also looks so beautiful and rich on the table. I cover it with foil and leave it to warm in the oven on the lowest heat possible while I cook dinner, then drizzle the olive oil before serving. I found that the lemon flavor was too strong for me, it overpowered the delicate flavor of the garbanzo beans. This was really good regardless. The second time I made it I adjusted it to my taste, I omitted the parsley, added 1 tsp cumin, 1/2 tsp crushed red pepper, halfed the amount of lemon juice, and a bit of "bean juice" to thin it out a little (since my processor is cheap, it doesn't get the mixture as smooth as I'd like without the extra liquid), I also used 4 cloves of roasted garlic (roast with a bit of olive oil and salt, wrapped in foil in a 350° F (180° C) oven for about 20 mins) and it was absolutely perfect for me, smooth, rich and savory. Hubby and I had this with chicken pitas with lettuce, tomato, red onion and feta-stuffed olives with some plain yogurt on top. The hummus is also even better the next day. I like it best on a big cracker with cucumber thinly sliced lengthwise on top. Thank you very much for this awesome recipe! This will be a new healthy regular at our house.
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20 users found this review helpful

Chocolate Cakes with Liquid Centers

Reviewed: Feb. 28, 2011
These are very chocolatey! I followed the recipe except I added a few drops of vanilla to the eggs and I increased the cooking time to 13-14 mins. DO NOT melt your chocolate in the microwave like someone has suggested, I followed that advice hoping to simplify a bit and lost my good chocolate and had to start over! The double boiler method is a must. I was INITIALLY disappointed with my cakes because after 10 minutes in the oven, I turned them onto serving dishes and during the 15 second wait to remove the mold, three of my cakes burst open and spilled their lovely sauce all over their dishes. Thankfully I had one cake left and a hot oven, so I popped it in for another 4 minutes and it was perfect! It also puffed up a little more too. They were moist and the texture was perfect, just delightful. Everyone's oven is different so I'm not judging this by the cooking time. I think 13 mins will be perfect for next time, because I will definately be making these again and reccomemnding the recipe to friends! These were perfect with a small scoop of french vanilla ice cream on the side or with a glass of milk.
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8 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: May 15, 2011
Most peeled badly so the deviled eggs came out looking unattractive too. I made 2 seperate batches and followed the directions exactly. Even though I had put the eggs out of the fridge to warm up to room temp for 20 mins and lowered them in with a slotted spoon, 3 of the eggs burst open upon contact with the hot water. Most of them were not even easy to peel. There were 2 or 3 that peeled beautifully, and even though most were either broken or peeled with most of the white attached to the shell, the yolks were creamy and perfectly cooked, not grey on the outside, so that's why I gave it 2 stars instead of one. I'll be heating the eggs up WITH the water from now on, as I usually do. This was not an effective method for me.
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7 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Apr. 19, 2011
The wine gets absorbed into the chicken while cooking, and the flavor is fantastic! The sauce is so creamy and had a nice tart, yet mellow, sweetness that almost made it taste like cheese sauce. I did have a lot of trouble removing the toothpicks at the end, and my picky husband complained that he did not like that the chicken could have been crispier in texture if I had not simmered it in the wine. The sauce was also not completely white and perfect-looking because of the chicken drippings in the pan, which really enhances the flavor, but did not make as good a presentation. I have since made this again with the following changes; I butterflied the breast halves because I do not have a pounder, and the meat stayed together and cheese stayed in and I could get the toothpicks out just fine; dredged chicken in a mix of egg and milk and used half flour and half bread crumbs to coat, added 1/4 tsp salt, 1/4 tsp onion powder and 1/8 tsp garlic powder to flour mixture as well as paprika to try and replace the lovely wine flavor, saute'd the meat seperately from the sauce in butter and olive oil, mixed all sauce ingredients and simmered in a seperate pot untill mellow in flavor, I used jarlsberg cheese because I couldn't find swiss. Though the chicken wasn't quite as flavorful, it still turned out a five star recipe only husband had no complaints! We both loved it, what a keeper! This will also make a fancy dinner for company. Thank you!
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6 users found this review helpful
Photo by Lippy

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 19, 2012
This makes gorgeous big chewie cookies! Just like a snickerdoodle should be both in flavor and texture. These remind me of home, so thank you for the recipe! I live in a hot, humid climate, and most of the time any dough I make starts to melt before I can get it onto the cookie sheet. These were no exception, and I think they turned out flatter due to this, but I kept the dough refrigerated between batches and it was easier to work with. I made some smaller cookies too, to sandwich with eggnog-flavored frosting for Christmas! But must cook small ones for more like 7 minutes or less, or they will be too crunchy. (fill with buttercream, flavored with 1 tsp vanilla, 1.5 tsp cinnamon, .5 tsp cloves and 1.5 tsp nutmeg! sandwich cookies and refridgerate for a couple hours to set)
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5 users found this review helpful
Photo by Lippy

Molasses Crinkles

Reviewed: Dec. 19, 2012
This is a great cookie for any time of year! A crisp, melt-in-your-mouth outside hides a soft, chewy center, and they're super flavorful with plenty of spice. I refridgerated my dough overnight as I did other baking after making this dough, and the dough was still easy enough to work with when scooped out with a spoon the next day. Not all of them came out looking perfect, but most of them did, and the slightly melty looking ones are delightfully crispy around the edges. This recipe only made 35 for me at "large-walnut" size. New fave for me, it'll be on my cookie platter every year! Thanks Elisa!
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5 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Mar. 19, 2011
Easy and super yummy! Very flavorful and savory. I added about 4 strips of bacon, diced, and sauted it in a bit of butter with the onion, celery and ham before adding the water and potatoes to simmer. Myself, my mother-in-law and my husband loved it. I have made this again already, it also makes a lot of leftovers. Thank you for posting!
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5 users found this review helpful
Photo by Lippy

Banana Crumb Muffins

Reviewed: Jun. 13, 2011
WOW!!! The people who do not try this recipe as-is are missing out! Fiddlers beware! I followed it exactly, only I added about 3/4 cup chopped walnuts, and they were spectacular!!! I could open a bakery and just sell these and make millions! I was shocked at how beautiful they are when they came out of the oven. They are MOIST and not too sweet and the crumb/struesel topping melts in your mouth. When cutting the butter through the topping, I squashed it a bit with my fingers to get it all the way through the mixture and a more even texture, then continued cutting it through. This made 12 muffins for me with the walnuts added. These are super easy and quick to make. And I just cannot emphasize enough that they are FANTASTIC!!! THANK YOU so much for this recipe! It will go into my recipe book, I will make it again and again, give it to friends and family, and hand it down to my children, I LOVE it, yum!
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4 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Apr. 10, 2011
This would be a 2-star if they hadn't turned out so fluffy. Many reviewers said this was too salty but many also said this was perfect as-is, so I thought I'd give the author the benefit of the doubt and try it as-is. The batter was wonderfully fluffy, and the pancakes rose beautifully while cooking. Though the fluffiness is perfect, the flavor was VERY salty and bitter from the baking soda. I tried again and cut the salt in half, added 3 tsp sugar and a few drops vanilla and the flavor was a little more balanced, and still just as fluffy, but they were still salty and my husband did not like them, even with syrup. This batter is very thick and takes a bit longer to cook, so I found turning the heat down to medium and keeping a close eye on them kept them from getting too brown. IF I make this again, I will reduce the salt to 1/4 tsp, add 3 tsp sugar and 2 drops vanilla. Also, I added about 2 or 3 tsp more buttermilk the second time and it was not necessary to spread the batter with the cup, they turned out perfectly round and still just as fluffy.
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4 users found this review helpful

Quick Chicken Divan

Reviewed: Apr. 15, 2010
Yum! This is my husbands favorite dish of all time. And I have to say it's one of mine too! Very easy to prepare and packs a lot of flavor. I've made changes over the couple years I've been making this, some suggestions from other reviewers helped. I use an extra chicken breast and I season them with salt and pepper after cubing them and then brown them in olive oil before layering into the casserole. I use fresh broccoli and add 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp paprika, 1/2 tsp curry powder, 1/2 tsp freshly ground black pepper, and 1 1/2 tsp dijon mustard all to the sauce. I serve this with wild rice and we have it almost every week. It is awesome. Very savory and even better the next day for lunches. Thank you so much!
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4 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Apr. 15, 2010
Wow! These are good. They taste even better than what you can get at a restaurant. I've brought them to church functions, served them at family gatherings, made them for friends and my husband and they disappear like mad, everyone LOVES them! They're requested often. I use Frank's buffalo sauce and heat it with the butter, so good! They come out fantastic in the deep fryer but they still come out really well when just cooked in a pan with about a half an inch of oil. Sometimes I add about a half teaspoon of dried chipotle pepper to the flour mixture for extra hot wings.
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4 users found this review helpful

The Best Chicken Fried Steak

Reviewed: May 18, 2011
This is really the best chicken-fried steak I've ever had! Golden, crispy, crunchy and delicious, and with 5 minutes on each side it was perfectly well-done in the middle. I served it with J.P.'s Big Daddy biscuits (from this site) with sausage cream gravy and green beans. I used mostly canola oil and some shortning added, and it was perfect! My only complaint is it is a little bland. Next time I will season the meat with salt and pepper as another reviewer has suggested. The next time I fry chicken I will try this wet method, as I have only used the dry method in the past. Thank you for this recipe Norah! You're a genius!
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2 users found this review helpful

Creamy Rice Pudding

Reviewed: Apr. 17, 2011
This was delicious! The moment I tasted it, it reminded me of home, it's just how rice pudding should be. It was thick, rich, creamy and had JUST the right amount of sweetness, perfect texture, it was heavenly! I only made slight changes to the method. I added the salt when boiling the rice in water, and I took the advice of one reviewer and did not add the sugar until the end with the egg. I mixed the egg with the remaining 1/2 cup milk and the sugar, then mixed in a few spoonfulls of the pudding to temper the egg before adding it to the pudding. I used arborio rice, the kind you would use for rissoto. The cinnamon and nutmeg sprinkled over the top really makes it! Thank you for this recipe, it will be the only one I use for rice pudding!
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2 users found this review helpful

Fast and Easy Pancakes

Reviewed: Mar. 3, 2011
I'm giving this 4 stars because they are fast and easy, and my husband was happy with them. But they are not pancakes, they are modified crepes, hence the "rubbery" texture. They are MUCH too sweet to me, so the second time I made them I reduced the sugar to 1/3 cup, perfect amount of sweetness for me. I also found the vanilla flavor overwhelming so I reduced it to 1/2 teaspoon, which was fine. This recipe also has a TON of baking powder in it, which is funny because it doesn't do much for the pancakes, they are almost completely flat. The second time I made them I even let the batter sit for 15-20 minutes, hoping that it would activate enough to make a difference, it didn't. Maybe just one egg would make the batter lighter. I think I'll tweak this a bit then update the review and let you all know how it goes.
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2 users found this review helpful

Anniversary Chicken I

Reviewed: Jun. 9, 2010
I love this chicken! It is VERY savory and flavorful. I thought that ranch and terriyaki would be odd together, but it's delicious! I don't normally have seconds, but this chicken is so juicy and lip smackin good that I can't help but go back for more. The recipe unchanged is very good, but I've made it several more times using a few minor changes. I season the breasts with pepper and a tiny amount of salt and saute them in butter for only 2 minutes each side. I use my own terriyaki using low sodium soy (the Japanese Teriyaki Sauce recipe on this site) and made the ranch from a Hidden Valley packet. I also use 6 to 8 slices of real bacon, cooked, and I chop a medium brown onion and caramelize it (in butter and some salt) to top the chicken along with the green onion and bacon. Yum, yum, yum! I can't wait to have it again! Thank you for this recipe :)
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1 user found this review helpful

Artichoke Chicken

Reviewed: Apr. 15, 2010
YUM! I've made this several times now! So tasty and so easy and quick to prepare! Very savory and comes out deliciously crispy on top, though that could be because my oven is a bit hotter than it says. The only problem I have with it is the sauce can come out quite watery. I'm going to attempt to remedy this next time with the tips from the other reviewers, by squeezing out the artichokes well (which I thought I had done but I will try again) and adding a bit of sour cream to the sauce. Great with asparagus and a salad, yummy!
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Classic Bran Muffins

Reviewed: Apr. 15, 2010
When I bake these, everyone who tries them loves them. I used to make them all the time for my roommate, who couldn't get enough, and now I make them for my husband and myself, we have them every morning. They're moist and flavorful, smooth in texture and have just the right amount of sweetness. This recipe is delicious unaltered but I've modified it slightly. I usually double the recipe, and instead of using 1 and 1/3 cup of brown sugar, I use only 1 cup of brown sugar and 1/3 cup of molasses. Thank you for this! Love it!
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