DLEE1209 Recipe Reviews (Pg. 1) - Allrecipes.com (1230884)

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Linguine with Clam Sauce

Reviewed: Aug. 8, 2013
I made this yesterday and it came out delicious! It was so easy to do. I made it exactly as the recipe says (butter and oil and all) with one exception: I waited until the end to add the clams and clam juice. I will definitely make this again and share with friends! I am right now cooking some more linguine and going to eat the leftovers. It was wonderful with a side salad too.
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Butternut Squash Soup

Reviewed: Sep. 20, 2012
A good solid soup. I made it as the recipe stands and I think it maybe a tad too salty and too cream cheesey. I think next time I will reduce the number of bouillon cubes and use half and half instead of cream cheese and see how it turns out. Tastes excellent with saltine bits broken up into it.
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Awesome Slow Cooker Pot Roast

Reviewed: Feb. 3, 2010
just made this for the first time. I was making this for just me, so I chose a pot roast about half the recommended size (2.5lbs). I then only added in 1 can of soup and 3/4 cup of water. I kept the the one package of soup mix and cooked it for 2hrs. This came out super yummy. I had some left over veggies, so I added those in (celery and red pepper) and also added a can of chicken broth. It seemed to be to soupy so I added in a slurry of cornstarch. I let it cook on high for another 2hrs. I just took it out and it's perfect and super yummy. I'm definitely doing this one again.
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Juicy Roasted Chicken

Reviewed: Jan. 19, 2009
I decided to use this recipe after doing some internet research and the chicken came out great! We adjusted the recipe slightly - we used some mixed up salt which included some garlic power and mixed pepper from penzey's spices. We also put a few pats of butter in the skin of the chicken (sim to how you prep a turkey for thanksgiving.) we also put a few shallots into the cavity along with some of the celery.) The turkey came out up super juicey and yummy. We will be sure to use this recipe again!
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Baked Brie in Puff Pastry

Reviewed: Dec. 5, 2008
I've made this baked brie twice now - and it's been a big hit both times. This recipe is super easy too. I've used puff pastry sheets, thawed them out and rolled them out with a rolling pin. I find the sheets that I use to be a tad small for the baked brie rounds that I buy. Also, I've cut the brie round in half as advised in the recipe and used apricot jam and almonds in the middle. Minor tip - spread the jam first then add the almonds. One of those things I didn't think through the first time. I also tied up the loose ends with a piece of twine, that way it kept its shape while baking. All in all, a really great recipe.
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Spinach Quiche

Reviewed: Mar. 31, 2008
Really easy recipe. I'll definitely make it again. I used 5 eggs and 1/2c milk as another reviewer suggested and it came out great. Next time, I'll bake my frozen pre-made pie shells a little ahead of time as the bottom came out a bit mushy. Also, when I stir fried the mushrooms, onions, garlic and cheese together, there was a bit of juice at the bottom. Next time I'll also drain it a bit, so there's less liquid in the pie before I bake. I too also had more than enough for one pie, so I made two! I tried cooking one for 40min before putting in the cheese and then the other I put the cheese in just after 15min of cooking, and both came out exactly the same!
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Blueberry Sour Cream Coffee Cake

Reviewed: Jun. 27, 2007
An excellent cake. Ours turned out to be a bit crispy on the outside and very moist on the inside. We cooked ours with a convection oven at the suggested time and temp. Instead of sprinkling confectioner's sugar on top, we made a glaze out of confectioners sugar and little bit of milk and drizzled that on top of the cake for a decadent finish. We also sprayed the inside of the bundt pan with pam and sprinkled some flour, as the recipe suggests, and that worked out fine - the cake popped out fine after cooling. -- My mom has made this cake twice more since our initial try. She's slightly changed the recipe such that she cut down the sugar to 1 cup and instead of the 1c of butter put in 1/2 cup canola oil and 1/2 cup butter and the cake has come out just as good.
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Banana Crumb Muffins

Reviewed: Oct. 16, 2006
I made these muffins with super ripe bananas and they came out awesome. The crumbly topping is what makes this muffin.
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Banana Crepes

Reviewed: Oct. 16, 2006
This was the first crepe recipe I've tried to do from scratch. I just made the crepes part of the recipe and used other toppings of my own. The crepes were a bit sweet, so maybe next time, I will add a bit less sugar (but hahah this is sweet crepes recipe, so I guess it's a matter of taste and preference.) Also, the batter came out a little bit thicker than I would have liked, so I ended up adding a bit more milk. I think the batter is supposed to be more like the consistency of heavy cream, and adding the milk helped thin it down to the right viscosity. And finally, when I added the wet ingrediants to the dry ones, the recipe was a bit more chunky, so I spent a few more minutes breaking up the chunks than I thought I would. I would definitely reccomend mixing this one with a whisk (which I didn't have offhand.) to break up the dry bits more .
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Apple-Raisin French Toast Casserole

Reviewed: Oct. 16, 2006
I made this for a bunch of friends. It was by far the most popular item at my brunch! A friend suggested that I first dip the bread in the eggy milk liquid first before putting it down over the apples. Also, she suggested that I dump the eggy milk mixture over the bread and apples once I dunked the bread. That made sure all the breads were well saturated with the eggy mixture. Also, I used thinly sliced cortland apples. The apples didn't come out mushy at all. And finally, I decided to omit the raisins as I am not a huge raisins person. All in all, it was really yummy and very easy to make. I would definitely make this again for a big group of people.
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Cappuccino Muffins

Reviewed: Oct. 16, 2006
I made this muffin recipe with a friend this weekend. It came out really good. Instead of the instant coffee, we used a capppuccino dry mix instead. Also, the muffins came out a little burnt at the bottom. So, next time I make these (and there will be a next time!), I'll keep a closer look on the time they are in the oven. All in all, a great recipe. The choco chips in the muffins were a big hit.
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Apple Crisp II

Reviewed: Jul. 28, 2002
This was a great recipe. I read a few of the other reviews and I have to agree that the sweetness of the recipe was an issue. I would imagine that the sweetness seems to vary a lot, depending on what type of apples you end up using and your own personal preference. I used golden delicious apples, and the recipe was still not sweet enough for me. I served it with vanilla ice cream, and that worked out beautifully. So depending on the baker's particular preference, just be careful of the amount of sugar and the type of apple you use. I don't have a whole lot of experience baking with apples, so I'm still not good knowing a good balance between the natural sweetness of apples and the amount of sugar to add. All in all, I'd say this recipe is excellent, and very easy. And one must definetly eat it with ice cream!
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