LTLWNG Recipe Reviews (Pg. 1) - Allrecipes.com (1249538)

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Chili Seasoning Mix II

Reviewed: Jun. 30, 2011
I made this recipe tweaking it from one review which said to double the cumin and cut down the crushed red pepper. My husband said it needed salt, but it was fantastic. I used fresh basil as well.
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3 users found this review helpful

Best Butternut Squash Soup Ever

Reviewed: Jan. 1, 2011
Ever since the first time I made this I've been making it again and again. The only thing I do differently is I roast the squash ahead with the seeds, scoop it out and use it from the freezer (thawed first). Add a dollop of yogurt and a pinch or so of Garam Masala seasoning and it's just out of this world. I like a little sweetness to it, so I also add some sweetener to it (just for me at the table). Oh and I also like a spice to it so "Slap Yo Mamma" spice is also great in this.
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4 users found this review helpful

Instant Yeast Rolls

Reviewed: Jan. 1, 2011
I gave it one star for sounding good. My husband took one bite and I tossed the entire pan of rolls in the trash. I make OUTSTANDING buttermilk biscuits, but my husband also likes a dinner roll and like so many people have said these were so much like biscuits but not by a long-shot even close to anything resembling anything good. My yeast was bubbly and good and everything should have worked out fine, but ewwwwww. Not good eats.
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Cream of Mushroom Soup I

Reviewed: Jan. 1, 2011
This is so good. I substituted the 1/2 and 1/2 with organic greek yogurt and added some skim milk to it and it is STILL just as wonderful with the calorie-wise ingredients substituted for the others. I also doubled the recipe and used 1/2 portabello mushrooms. It's great left over and it also makes a great green bean casserole.
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3 users found this review helpful

Alfredo Sauce

Reviewed: Aug. 27, 2010
This was wonderful. However I substituted one large container of fat free Greek yogurt for the heavy cream, added more fresh garlic and little more butter and added about 1/2 cup of finely diced Portabello mushrooms to it. I used the Kraft Parmesan cheese, but next time I'll get the fresh and grate it myself. As smooth as it looked it was a bit grainy textured. I also cooked it in my electric wok which worked brilliantly. The woman whose husband almost wept would have literally wept at the taste of this stuff. Excellent and I like the fact that I could substitute for the heavy cream -- I know it must be better tasting, but the HC has just way too much fat for me. This was a really easy recipe to make for a dinner party and it was smashing~
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1 user found this review helpful

Cheesy Vegetable Medley

Reviewed: Jun. 1, 2009
This recipe was exactly what I was looking for. However, I didn't have velveeta or the cheddar cheese, so I put in about 1/2 cup of extra sharp cheese spread and 3/4 package of cream cheese. I melted these two together with the 3/4 cup of half and half. I seasoned everything just as described, and did everything else exactly to the recipe and it was WONDERFUL. Well I came to write the review because I made the casserole for my husband and I, there's enough left overs for us to eat it a couple more times, and I liked it so well I'm going to have some for breakfast. YUM. Way to go, Mary!!! The seasoning was perfect. If I hadn't wanted to do this recipe exactly I might have omitted the carrots, but they were SO SO perfect in the dish with the cauliflower and broccoli. It looks gorgeous, too.
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14 users found this review helpful

Wonton Wrappers

Reviewed: May 7, 2009
This recipe is so good. I am allergic to crab, but LOVE crab rangoon. Most of the crab rangoon I've ever had didn't even taste like it had crab in it, so I wanted to make a crabless version. I haven't made that yet, but I did use this recipe to make home made chow mein noodles and it fried up ultra crispy and good. Then I decided to make home made egg rolls from a recipe submitted by Mendy Ling and I used store-bought egg roll wrappers and I really do believe that this recipe would have made those egg rolls even better (and they were fantastic) than they were. Thanks so much for this great recipe.
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1 user found this review helpful

Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: May 7, 2009
This is a fantastic recipe. I used a bag of cabbage slaw (instead of dicing all the cabbage and it had carrots in it) and I used pickled ginger instead of fresh (because I had that handy)and it just turned out great. A friend and I whipped this dish up and we served it with hot Chinese mustard and sweet and sour sauce and soy sauce and it was FUN to make and delicious. One thing I could have done was cook everything until it was completely dry because the last couple of egg rolls were a bit too juicy (totally my fault, though). I forgot to get the bamboo shoots and my husband who's only ever eaten an egg roll at a restaurant actually MISSED them. So it would have been better if I had remembered to buy those and put them in as well. Thanks Mendy Ling!
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3 users found this review helpful

Seasoned Turkey Burgers

Reviewed: Feb. 19, 2008
Excellent recipe. I did, however, add 4 Tablespoons of juice from a jar of roasted red peppers, 1/4 cup bread crumbs and 1/4 cup of parmesan cheese to it. They were a tad salty if you didn't heap on tomato and lettuce, so next time I'd skip the entire bag of onion soup mix. But ~my oh my~ so good. Even my son liked it and he's the pickiest person on the planet. A decent cook goes almost completely to waste on my family.
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1 user found this review helpful

Easy Manicotti Florentine

Reviewed: Jan. 26, 2008
I made this and I was worried about using the uncooked shells because it was my first time making it. I added v8 instead of water to the sauce and put the filled shells in and baked it at 400 for 45 minutes and cut it down to 375 for the next 15 and it came out perfect, aldente' (however you spell that) and it was fabulous. Also I didn't add the spinach - I made a typical lasagna filing except I put in chopped sauteed mushrooms and onions and then I made the other half with a meat and rice filling (like you'd do with stuffed peppers) and it was a huge success. Good eats.
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2 users found this review helpful

One Bowl Chocolate Cake I

Reviewed: Sep. 30, 2007
This is a fantastic cake. I found it, too, on the back of the Hershey's cocoa box, but (this is cool) if you 1/2 the recipe, use buttermilk instead of milk, put it in a 8x8 or larger corningware dish that's been sprayed with non-stick spray and microwave it uncovered for 6 minutes on high or until it loses its shine on top and then cool it in the freezer (if you have room) and you can have a really good chocolate cake (moistest I've ever had) in less than 30 minutes (if you cool it in the freezer). Excellent with just about any icing and very good plain, too.
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27 users found this review helpful

Caramel Apple Pie I

Reviewed: Oct. 24, 2003
After reading the above reviews, I made this recipe with a few changes. Instead of the sugar I just used an entire 16 oz jar of Smucker's Caramel topping and a 4 oz bag of chopped pecans instead of 1/4 cup. Instead of the 3 tablespoons of corn starch I used about 8. The pie was STILL runny when cut still warm, however, when it cooled to room temperature it was perfect. The family loved the pie. I didn't use really tart apples, but the pie would have been too sweet if I had put ANY of the sugar and I like things really sweet~ **Just in case you want your pie warm, you can just dip a little of the sauce that runs out of the pie out and ladel it over the warm pie before adding a scoop of ice cream or whipped topping.
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25 users found this review helpful

Fabulous Homemade Bread

Reviewed: Sep. 30, 2002
I bake bread laboriously every week, sometimes twice a week, and this is the best recipe I've ever used. It makes great hamburger buns, too, and rolls and the recipe follows exactly like it is written. I didn't have quick oats, so I used some regular oats that I chopped up in the blender first. Also recently I omitted the oatmeal and added 1 cup of wheat germ and one cup of wheat bran and about 1/3 extra brown sugar and it's great, too. This recipe is the best. It's the recipe I've been hunting for. If you have trouble getting your loaves even, just roll the dough out in one long even roll and use a tape measure to measure it into equal pieces and cut it and then roll the pieces into loaves. You can also rise this dough in the oven by letting the temp. get to 150 and cracking the oven door while you cook and then put an oven mit on the rack, put the dough in a bowl on top of that, cut the oven off and leave it for an hour with the light on. Rise the loaves the same way cutting a long slit in the tops first and then when they're almost as high as you want, just turn your oven up to 350 and leave them there to bake for 30 minutes (cut 5 min. so the bottoms won't brown too much). Make sure you leave room at the top of the oven so the loaves don't hit the top.
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416 users found this review helpful

 
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