LUVJEZUZ Recipe Reviews (Pg. 3) - Allrecipes.com (1267825)

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Slow Cooker London Broil

Reviewed: Mar. 7, 2005
I was surprised that this was really good. I was hesitant, and even thought it may not be good after putting it together, but we realy liked it. As some others suggested, I added 1/2 cup red wine (merlot) and used 1/2 the onion soup. I served with garlic mashed potatoes and the whole family liked this!! Will make again!
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Cinnamon Rolls I

Reviewed: Jan. 11, 2005
ABSOLUTELY FANTASTIC! That being said, these are more of a caramel roll, and a little less of a traditional cinnamon roll. I would recommend the Clone of a Cinnabon recipe if you want a traditional cinnamon roll. Also, I used regular milk instead of the powdered milk and they came out great. However, I needed to add quite a bit more flour to make the dough workable. I think even without the addition of regular milk, it may have needed more flour . The Dough is hard to roll. I recommend following the instructions and simply patting into a rectangle. This way the dough will stay soft also. I patted into approx. 12 by 6 rectangle, which made 12 rolls. I think doubling the caramel sauce would also be good. And, I cooked the sauce only 1 minute as another suggested, which was a good idea. It kept the sauce softer. Don't know that I would ice these, although I did consider it. Next time I think the double caramel sauce will suffice in keeping this a traditional caramel roll. I used a little more than 1 tsp of yeast. I don't know why all cinnamon roll recipes say that the dough will rise in 30 minutes. Mine never ever do. It usually takes 2 hours. However, I recommend BEING PATIENT. The last 2 times I made Clone of Cinnabon, I got impatient and tried sticking the dough in a low heat oven, and it ruined the dough.
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Sirloin Marinara

Reviewed: Jan. 7, 2005
Decent, but not great. I did not serve it with the potatoes, as suggested but with noodles. This MAY have contributed to it tasting like spaghetti with a different type of meat. But really, I don't think the potatoes would have made that much of a difference. We did like this, but honestly, with the cheaper price of ground beef, I think I may stick with that instead of the expensive steak.
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8 users found this review helpful

Chocolate Pudding Fudge Cake

Reviewed: Dec. 29, 2004
Heed my warning: only cook this in a bundt pan and not in traditional round cake pans....I thought I could make this in round pans, and it was a HUGE mistake. That was lesson 1. Lesson 2: use a huge bundt pan. I used what I had, and who knows if it was 10 cups or not. But the cake was falling over the middle when it was baking, and then when I pulled it out, it shrank down so much, I couldn't believe it. Also, the recipe doesn't say on what SPEED to mix at for 4 minutes, so I did it at medium. I left out the chocolate chips and sprinkled w/ pwd. sugar at the end. With all these things being said, it was quite tasty and very very moist. My sister in law said she was going to call me the "new martha stewart" after tasting this. Try it, it really is good.
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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Dec. 29, 2004
My rating has to be taken with a grain of "salt" (no pun intended). I did not use the whole 2 cups of kosher salt..even for an 11 lb. prime rib. I was too scared after seeing how much 2 cups of kosher salt was. Also, I did not use the whole amt of pepper and I added some thyme. The prime rib was good, but not great. I don't know, I guess I was just afraid to ruin Christmas dinner. Next time, I'll try with a small roast just on my immediate family and follow exactly. Also, I cooked at 425 for 15 min and then reduced heat to about 275. The 11 lb roast was done in 3 hours. One recommendation....if you want med. rare...USE A GOOD MEAT THERMOMETER...I didn't and mine was too medium for our tastes.
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Chili Cheese Dip III

Reviewed: Dec. 29, 2004
Good, and we ate the whole pan. Although if I made this again. I would simply mix the cream cheese and chili together for a more blended flavor. Also, I halved the recipe, but I think you could 1/2 the cream cheese and use the whole amt of chili and still be ok. Used fritos scoops...yum!
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Braciola I

Reviewed: Dec. 29, 2004
A different way to prepare spaghetti. Overall, we enjoyed this recipe. I did have problems with the rolls staying together and by the end of cooking time, the cheese etc had all fallen out. But still, it provided more flavor to the jarred sauce I bought. Also, I left out the raisins.
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Cherry Fluff

Reviewed: Nov. 16, 2004
Been making this same dish for years at our annual huge Thanksgiving feast! We love it! It makes a nice compliment to most of the salty gravies and meats. We also serve Watergate Salad (pistacio) salad with this. They're both great!
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Supreme Strawberry Topping

Reviewed: Nov. 16, 2004
Very good. Used this on top of funnel cake II recipe from this site. I used frozen strawberries that I had frozen from the strawberry stand. I would recommend cooking it only as long as it says...I overcooked it and it turned out more like fresh strawberry jam...not a bad thing, but the strawberries were a little too mushy. Still, it tasted great and I will make this again!
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Funnel Cakes II

Reviewed: Nov. 16, 2004
These were great! I agree with someone else who said skip the funnel, use a measuring cup. The funnel didn't work too well. Also, I had to use more than just 1 cup milk to make it thin enough. I would recommend at least a cup and a half, maybe more. I didn't actually measure what I was putting in, I just poured and stirred in the milk until it looked runny enough. I topped these with the Supreme Strawberry topping from this site. Overall, not healthy at all, but soooo good! Oh, also I added a little more sugar to the batter as well as some vanilla extract.
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Zesty Porcupine Meatballs

Reviewed: Nov. 16, 2004
I did not like this, but my husband did. When I said I didn't like it, he pointed out that it really tastes like a meatloaf made into meatballs. I don't like meatloaf, so that may give you an idea of why I didn't like it. I did make a few small additions...I added a little oregano to the soup mixture. Also, the meatballs are soft, but if you handle them only minimally before cooking them, they'll stay together. I used about a 1/2 cup of cooked, regular white rice instead of instant, since I didn't have any instant. I MIGHT make this again if I was in need of something fairly quick. But maybe next time I might use egg noodles? Overall, I would say edible, but not great.
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Seven Layer Dip II

Reviewed: Oct. 29, 2004
This was your traditional seven layer dip that was popular at the party I had. It does make a lot, so be prepared for that. I left out the cilantro, but it still came out great. I will make this again! Oh one more thing, I added about 1/2 a cream cheese block (4 oz) to the sour cream and then I microwaved the beans and sour cream mixture a little before adding the rest of the layers. If you do cook it a little though, I would recommend refridgerating the cooked portion before adding the rest of the layers.
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Baked Fettuccine Lasagna

Reviewed: Oct. 29, 2004
This was a good meal, but not 5 stars good. It tasted like lasagna, and I appreciated that it was a little different than the traditional lasagna. I did add about 4 oz or so of tomato sauce, which I think it needed to make it have a little more sauce. Also, as others have suggested, I added the soup layers throughout, instead of only on top. Overall, my husband and toddler really liked it, but I thought it was just okay.
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Charley's Slow Cooker Mexican Style Meat

Reviewed: Oct. 13, 2004
UPDATE: Reduced rating to 2 stars. leftovers were not good. Won't make again. Decent, not great. May or may not make again. I added some diced tomatoes to add a little flavor. I also used beef broth in place of water. I used a little less chili powder and hot sauce to tone down the burn. The leftovers were decent, but not great. I think I may keep looking for a great mexican shredded beef recipe.
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Baked Ziti I

Reviewed: Oct. 13, 2004
OUTSTANDING. This recipe is great, company worthy, food! I halved the recipe, which was enough for my family of three, and I think the whole recipe would make a lot. I mostly followed as directed, except I did add the sauce directly over the noodles as some suggested and I added a little garlic and onion powder (I left out the onion) to the Prego Traditional sauce I bought. The provolone cheese and sour cream made this just so creamy and DIFFERENT, which is why this was so great. I found it easy to prepare and cannot say enough good things about it. FIVE STARS is not enough!
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Breakfast Upside Down Cake

Reviewed: Oct. 7, 2004
I really liked this and was impressed with the presentation. I did not have any troubles with the cheese sticking to the parchment paper. I did a few things differently: I used one more egg and next time I think I may use even more eggs to make it a little more moist (maybe add a little more milk too). I thinly sliced the potatoes and left out the peppers. I used garlic powder and onion powder in the potatoes for a little milder garlic/onion flavor. I only used 8 pieces of bacon, which I thought was plenty. I baked it in a 8x8 square pan and added a little more grated cheese after I poured the egg over. All in all, this was tasty, unique and filling.
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Steak Tip Marinade

Reviewed: Oct. 6, 2004
This is a GREAT marinade. I was a little unsure, with the BBQ sce and the Italian dressing, but truly, when I smelled it all put together, it was excellent. It smelled so good marinating the top sirloin steaks I used! I marinated them for about an hour and a half, and they could have been done longer, but the time was sufficient. The only thing I may add next time is a little more salt. Oh, also, I used Bulls Eye BBQ and Bernsteins Light Cheese Fantastico dressing. This marinade has the perfect amount of sweet and tangy, and did not overwhelm the beef taste. I may add a little salt next time, but otherwise, will make as directed.
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Down Home Macaroni and Cheese

Reviewed: Sep. 29, 2004
This was dry and did not taste good. I was really disappointed after reading all the great reviews. I may have used too many macaroni noodles; it was not clear whether to cook 2 cups of dry noodles or whether I needed 2 cups once the noodles were cooked (in other words use only about 3/4 cup of dry noodles). I think that may have been my problem. I even added a dash of worsteshire and a drop of tabasco, but we still did not like this at all. Even my toddler who LOVES mac n cheese refused this. Sorry.
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Absolute Mexican Cornbread

Reviewed: Sep. 27, 2004
Overall a moist cornbread that my guests enjoyed. I made just 1/2 recipe in an 8x8 pan and cooked it for 35 minutes. I used the whole amt of butter and sugar for a half recipe and it tasted great. This is a sweeter cornbread, for those who like that. I left out the chilis because we don't like them and it was still great. Only thing I think I may do next time is to puree the creamed corn so that there are no chunks of corn. I have tried two of these types of recipes with corn in them and I just don't like the texture. I will make this again.
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Creamy Au Gratin Potatoes

Reviewed: Sep. 23, 2004
OUTSTANDING. I made these last night with BBQ chicken and they were wonderful. I did not use any onions, but added some onion powder and a little garlic salt to the roux. Also, a tip on the potatoes: they need to be sliced very thin. Not quite paper thin, but think about how thin the potatoes in boxed mixes are...that should give an idea. Also, cooked these at 350 not 400 and they still got just a little bit brown on the bottom (not a big deal). I added a little more grated cheddar combined with Italian bread crumbs to the top when they were done and let the cheese brown under the broiler for about 4 minutes. Highly recommend this recipe.
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