LADYHEN Recipe Reviews (Pg. 1) - Allrecipes.com (1230158)

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Peanut Butter Cake II

Reviewed: Jun. 11, 2007
YUM YUM YUM! I made this cake yesterday for my husband's birthday. I made a couple of unintentional changes - I put a whole cup of butter in the cake and I put a whole cup of butter in the frosting (apparently I momentarily forgot that ONE stick is half a cup!) I also increased the peanutbutter in the frosting to 1.5 cups and added 1 tsp. of vanilla to the frosting. I topped with chopped Reese's PB Cups and chopped peanuts and drizzled hot fudge around the edge. The frosting was perfect - not too sweet and very peanutbuttery. The cake was moist and very tasty. I used a butter recipe yellow cake mix. I highly recommend this recipe! I almost passed it by because the photo displayed shows a chocolate ganache frosting and my husband doesn't care for chocolate that much. I'm glad it is actually a peanutbutter frosting. Hubby is a peanutbutter FANATIC and this recipe is a keeper! (I submitted a picture, too.)
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276 users found this review helpful

Easy Egg Drop Soup

Reviewed: Apr. 1, 2010
This was a very good recipe, particularly considering how few ingredients are in it! I used one 32 oz. container of chicken broth and only 1 T of soy sauce. I also did not add water to the beaten eggs and used dried chives instead of green onions. To get more traditional egg consistency, stir soup gently and drizzle egg into soup. After a few seconds, draw a spoon through soup and the egg will swirl.
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52 users found this review helpful

Gorgonzola and Apple Pork Chops

Reviewed: Oct. 22, 2002
This recipe was great! Everyone knows that apples and pork are great together and apples and gorgonzola are great together, but putting the three together is incredible! My only suggestion is that instead of using this to stuff into a butterflied pork chop, use smaller chops and just use this as a topping. In my opinion, there was just a little too much pork. Also, if you do not like gorgonzola cheese or bleu cheese, then this is not the recipe for you. If you do, then MAKE THIS! Thanks for a wonderfully simple dish that is perfect for family or company! This one's a keeper!
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20 users found this review helpful

Best Ever Pie Crust

Reviewed: Nov. 27, 2002
I don't know if I did something wrong or what, but my crust did not turn out. I followed the instructions exactly, but I didn't have enough crust to do two pies and it kind of fell apart when I baked it. I may go back to Pillsbury! LOL
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12 users found this review helpful

Carrots with Cognac

Reviewed: Oct. 25, 2002
I liked this recipe. The flavors went well together and my 12 month old even liked them. I did bake them 45 - 50 minutes however. And there seems to be something missing. I can't put my finger on it... Maybe nuts or something? I will file these and make them again though. They are a quick and easy side dish.
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11 users found this review helpful
Photo by LADYHEN

Mochiko Chicken Wings

Reviewed: Jun. 12, 2007
Although this recipe gave the chicken a nice little asian taste and a beautiful crispy crust, it seemed like it was missing something. I wish the recipe included a teriyaki sauce or something to dip in. Next time, I may try cut up pieces of chicken breast and make my own teriyaki dipping sauce. Thanks for sharing the recipe! I love the way the corn starch and mochiko make such a lovely crust!
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7 users found this review helpful

Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Sep. 30, 2010
This was an AWESOME recipe! I just used 2 cups of heavy whipping cream and did include a whole boullion cube. I also used baby portabello mushrooms, precooked bacon (in place of the proscuitto), and precooked chicken. This made the recipe very quick and easy to prepare and it definitely compared to a restaurant meal. Next time, I'll bake the chicken and cut it up ahead of time (only because I think the precooked was salty tasting). This one is a keeper - will be perfect for serving guests! UPDATE: I made this recipe again tonight. This time, I used bone-in chicken breasts that I had seasoned and baked in the oven ahead of time and also used the prosciutto as in the original recipe. While the chicken was an improvement over "premade" from the store, the prosciutto has a salami-like taste that I feel does not really compliment this dish. At least it doesn't compliment it as well as bacon does. I also added some chopped spinach leaves to cook with the mushrooms and it was a pleasant addition.
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6 users found this review helpful

Chicken Eugene

Reviewed: Oct. 22, 2002
Wow! What a great recipe! So easy, too! I did make a few changes to the original though - First off, I used Buddig beef (thin luncheon meat) instead of the dried beef as several people had suggested. I put a slice of provolone cheese over everything before putting the sauce on. Instead of cream of mushroom soup, I used cream of chicken. It was not salty and all. I also baked it at 350 for an hour and it was done and not dry at all. In fact, it sort of reminded me of Chicken Cordon Bleu... Very yummy! I'll be using this for a Murder Mystery Dinner that I have coming up! Thanks for a great recipe!
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6 users found this review helpful
Photo by LADYHEN

Crispy and Creamy Doughnuts

Reviewed: Jan. 24, 2011
These were very light and fluffy and the glaze was the perfect compliment. Next time I will double the glaze and dip the donuts into it instead of drizzling.
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4 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Jun. 11, 2007
This is my favorite pumpkin bread recipe. I've been making it for a couple of years and it always brings rave reviews. It is moist and the pumpkin taste is perfectly balanced. Great for gift giving!
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4 users found this review helpful

Best Bread Machine Bread

Reviewed: Feb. 14, 2006
What a great recipe! I made two loaves. The first I used all-purpose unbleached flour and olive oil. It turned out fabulous! The second loaf, I used 2 cups of the same flour, 1/2 cup of oatmeal and 1/2 cup of wheat germ. That loaf turned out just as lovely. I use my bread machine on the dough setting and then let the dough rise for the second time in a stoneware bread pan and bake in the oven at 350 until browned. YUM! It's perfect for sandwiches, too!
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4 users found this review helpful

Apple Maple Crumble Pie

Reviewed: Sep. 15, 2007
This recipe IS AWESOME!!! Try it! I followed the instructions exactly, but doubled it and made it in a 9x13 dish. YUM YUM YUM! I'm enjoying some with a scoop of vanilla bean ice cream and some whipped cream. mmmmmmmm.
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3 users found this review helpful

Chili I

Reviewed: Oct. 25, 2002
Oh my goodness! This is an incredible recipe! The only thing I changed was to cut the sugar in half as other reviews suggested and to cut the beer in a third (4 oz. vs. 12 oz.) - I am taking it to a church potluck LOL The ingredients mingle so well and there is such depth of flavor! This is becoming my permanent chili recipe. Definitely try it! Of course cocoa works! It is in the spicy mexican dish "mole" - it works wonderfully in chili, too. Thanks for sharing with us Bob!
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3 users found this review helpful

Special Buttercream Frosting

Reviewed: May 11, 2012
AWESOME recipe just as is! You can also add a bit of butter flavoring and almond extract for a more bakery like taste. Or cocoa powder to make it chocolate. YUM YUM YUM!
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2 users found this review helpful

Easy Key Lime Pie I

Reviewed: Apr. 28, 2002
I followed the suggestion of using 2 cans of sweetened condensed milk, 4 egg yolks and 1 c. of key lime juice. It was the best key lime pie! Very thick and creamy and we hate the fake green ones, so this was just perfect LOL. Will definitely make it again and again!
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2 users found this review helpful

Blue Cheese Dressing

Reviewed: Aug. 14, 2010
This is the BEST dressing! It certainly does have the bite of fresh garlic, so if you dislike that, skip it. I used dried parsley, dehydrated onion, a bit of onion powder - and followed the rest of the recipe as is. Without the blue cheese, it is an excellent ranch dressing. With the blue cheese, even better! Reminds me very much of the "House Dressing" at the Broiler Steakhouse in Redwood Valley, California.
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1 user found this review helpful

Baked Spaghetti

Reviewed: May 27, 2010
My family enjoyed this! It is quite rich (maybe because I used whole milk mozzarella?) Next time I'll use a full 16 oz. of pasta and add extra sauce. It seemed to be mostly hamburger and cheese with very little pasta (I used linguine instead of spaghetti because that's what I had on hand.) I also seasoned the hamburger with garlic salt, pepper, and onion.
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1 user found this review helpful

 
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