LFERONTI Recipe Reviews (Pg. 1) - Allrecipes.com (1197245)

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Beer Battered Fried Vegetables

Reviewed: Feb. 1, 2014
if you prepare as written it has no flavor. Even with the beer there's just no kick. It is better when you add some spices to the flour beer mixture. I've rated it as written. But it definitely has promise. Will use this as a base.
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Juicy Butt Steaks

Reviewed: Dec. 12, 2013
make sure you don't boil all the juice out and we add mushrooms to cook. we also do this with pork chops and fresh pork. Very tasty and very very tender. Great recipe. Don't let the ketchup scare you.
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1 user found this review helpful

Cheesy Chicken Quesadillas

Reviewed: Dec. 10, 2012
really easy to do....i did it once with the pepper jack soup - fantastic and then again with the fiesta nacho - don't do this unless you want to add lots of cheese and still have it taste like nachos....still like recipe though :)oh yeah and i've done it with canned chicken...that works too.
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German Apple Cake I

Reviewed: Nov. 18, 2012
The only change was the oil to 1/2 cup and I baked in bundt pan for about 55 minutes. I also used the caramel glaze that's on this site. I made it for my dad's birthday because he wanted an apple cake and everyone loved it!!! thanks
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Sugar Coated Pecans

Reviewed: Jan. 5, 2012
I made these exactly like the recipe except I used more cinnamon and used bowls instead of bags. They turned out wonderfully!!!! I mixed the water and egg white and then coated the pecans. In another bowl I mixed the remaining ingredients then I poured the other bowl into the dry bowl and mixed until all the sugar mix was gone. I sprayed my pans generously and then stirred every 15 minutes and perfect!!! Thanks!!
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2 users found this review helpful

Green Bean Casserole I

Reviewed: Nov. 26, 2011
used 2/3 cup of milk and put 1 Tbs of worchestershire sauce in the mixture and after cooking it for 20 minutes grated cheddar cheese and topped the casserole and then added additional onions and then baked for 10 more minutes. Got many rave reviews. Very happy with this recipe. UPDATE..so i made this last year for thanksgiving and now i'm getting requests for this again this year!! great recipe
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5 users found this review helpful

Pumpkin Cake III

Reviewed: Nov. 20, 2011
I made this in a 9x11 cake pan. Very tasty thanks. I did have some problem with it sticking to the pan so make sure your cake pan is covered with flour.
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6 users found this review helpful

Colored Sugar

Reviewed: Nov. 20, 2011
So easy. But be patient it takes a little work. what i did was stick the sugar in a zip bag and put the color (paste not liquid) in the bag and then smushed it around. I didn't really measure the sugar I just put the amount i wanted in a the bag and then just kept working with the food coloring. I then took my rolling pin and rolled it around the bag and that took care of clumps. In between rolling the bag I would shake the bag to distribute any color that was clumped. Thank you so much...i made a whole bunch of colored sugar in a few mintues and was ready to make my cookies without having to go to the store for colored sugar!!!!
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5 users found this review helpful

Spooky Halloween Eyeballs

Reviewed: Nov. 7, 2011
Great recipe!!! Made for my halloween party and everyone loved them. A few notes: I kept putting them in the freezer in between the steps to keep them hard. When i rolled them into a ball I used the batch in sections while the rest was in the freezer. Easier to work with. I also used toothpicks in the peanut butter balls to dip in the chocolate. It made them easier to manuver. I just pulled it out before i did the iris and pupil. Couldn't even tell. I did not use any shortening in the white chocolate - just meltedi n microwave.
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Spooky Witches' Fingers

Reviewed: Nov. 7, 2011
This was awesome!! Many complements at my halloweeen party. I rolled with my hands to the shape of my pinky and tinted green. Freaky looking. I also used raspberry jelly for my finger nails and cut off ends. More of a short bread cookie so don't be surprised when they don't taste like a sugar cookie. Liked the almond extract. They got eaten rather quickly at my party. Thanks!!
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2 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Oct. 6, 2011
This is truly like the restaurant slaw...the fast food one. Exactly like I like!!
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4 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Aug. 6, 2011
Very very good!!! I didn't know what to expect with the smell of the marinade. I was pleasantly surprised!!! My picky husband even said the same thing!! he's not impressed with much..even if I think it's the best meal ever and he liked these and told me its a keeper...the only change I used Ketchup instead of paste b/c i didn't want to open a can of paste for that little bit.
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5 users found this review helpful

Chocolate Zucchini Cake III

Reviewed: Aug. 6, 2011
Awesome moist cake!!! Cut the oil to 1 cup and used zucchini brownie frosting from site and used mini chips instead of nuts. Awesome!! The only thing i'll say is I wanted a chocolate chocolate cake and it could've done without the cinnamon. But I still liked it with the cinnamon!!! Plus I got to use some of my bumper crop of zucchini. Thanks for the recipe!!!
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4 users found this review helpful

Cheese-Stuffed Jalapenos

Reviewed: Aug. 6, 2011
How funny is this...i get on today to rate a recipe and i just had these brought to a party last night and i forgot to ask for the recipe!! these are awesome!! The only difference was the person used hot banana peppers.
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3 users found this review helpful

Ground Beef Enchiladas

Reviewed: Aug. 4, 2011
This was pretty good. I also subbed sour cream for the yogurt, cheddar for mozz and used the southwestern soup instead of the cream of chicken. To me it needed something hence the four stars. Next time I'm going to stick with the recipe -like i probably should have - and maybe the chicken soup will do the trick.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Feb. 7, 2011
I was very pleased with this recipe. I added the extra sugar and vanilla. I also rolled out with powdered sugar- and lots of it!!! I was fairly pleased. I gave 4 stars because of the changes. Be patient with this recipe. If you have it chilled and work in small quantities it will work. I also used my kitchenad for the sugar and butter but stirred in by hand the flour because i think the mixer messes with the consistency of the dough if you use it to mix the flour...will try next time but i've found in the past the dough stays fairly wet if you use the mixer. I struggled at first but I got the hang of it. I made sugar cookies for the superbowl with colored frosting and they went like hotcakes!!! I think this is one of those recipes that you will get better with the more you work with it...and the thicker the cookies the better the shape will stay when using cutters!!!!
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9 users found this review helpful

Holly Christmas Cookies

Reviewed: Dec. 11, 2010
These are just like the cookies I have eaten through the years. Definitely take the advice of others and use the 10oz bag of marshmallows. Patience is what is needed for these cookies and low heat. I didn't have any problems making them when i followed the directions and didn't get excited when they were cooling. I didnt do wreaths i just did drops and they look just as good. thanks
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4 users found this review helpful

Snow Ice Cream II

Reviewed: Oct. 31, 2010
it was a quick and easy dessert for dinner with friends and no one believed it was snow. We drizzled chocolate syrup over it. And I agree with another, mix and put in freezer then eat...it won't be as runny. Where we live snow is in abundance in the winter so this worked out perfectly!!! Just remember don't collect the yellow snow :)
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7 users found this review helpful

Ham with Pineapple

Reviewed: Apr. 2, 2010
This is pretty much the same recipe that my family has been using for years...the only thing we really do differently is use a little more pop and save mixing the sugar with the juices until the end when the ham is done. (so you have to figure in some extra time for basting) Then we pull the juices from the pan and then mix with the sugar, while keeping the ham covered in between basting, baste every 15 mins for about an hour or until you are ready to eat. If you want, put it in the warm oven inbetween to keep it warm. If you think the ham is drying out during cooking take the pan juices and baste every so often. Also we put foil over the ham in the roaster to keep it really sealed. Fantastic!!!! Thanks for posting.
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15 users found this review helpful

Chicken In Sour Cream

Reviewed: Nov. 14, 2009
made it with a few changes - because there were ingredients i didnt have - they were minor - cream of chicken and beefy onion soup and i didn't fry before baking. otherwise great recipe....it's a keeper and my picky boyfriend even said so!!!! i made with white rice and used the extra sauce with that...great recipe
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4 users found this review helpful

Displaying results 1-20 (of 32) reviews
 
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