LUVJEZUZ Recipe Reviews (Pg. 4) - Allrecipes.com (1267825)

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Kathy's Award Winning Barbeque Sauce

Reviewed: Sep. 22, 2004
Would've given this 5 stars, but I made many changes that I would recommend for people who like it a little less sweet with a little more tang and not so spicy, without the changes the sauce was quite sweet: Add 1/2 the black pepper or less, add only a dash of cayenne or your mouth will burn--I was cooking it for a toddler so it would have been WAY TOO SPICY, add more lemon juice, add a T of vinegar, use 1/2 molasses 1/2 dark corn syrup as others have suggested. Also, I used about 1/2 t. fresh crushed garlic you can find in the produce area in the store, but garlic powder (not as much as this calls for) will also work. I did not use fresh onion, but onion powder, so I didn't need to use the blender. Also, I did 1 T. of liquid smoke, 2 T is too much. FINALLY, watch this as it cooks AND STIR often, or else it will burn.
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It's Chili by George!!

Reviewed: Sep. 22, 2004
This was great basic chili recipe that will please people who like less "chunky" chilim like we do. I made it with a little less than 1/2 the chili powder because I was making it for a toddler with a sensitive mouth. Also, I did drain the beans (I used 1 can of kidney and 1 can of Great Northern-the store was out of pintos). But I saved the liquid from the kidneys and added about a tablespoon of sugar to the liquid and added it to the chili cooked in my slow cooker because I thought it needed a little more sugar. I only added 30oz of tom. juice and 15 oz of tom sauce. Overall, I will make this again and recommend it.
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Cornbread Muffins I

Reviewed: Sep. 22, 2004
These were good, but I made the mistake of not reading the recipe and made 24 muffins and not 12. I did a couple things differently: I melted the butter, I used 1 T of Baking powder because someone else here said they didn't rise, and I mashed the corn a little first. I think I may try these again, since my family seemed to like them, but I will use less corn. I agree with someone else who said that the corn was a little strange and that it stuck to my teeth a bit.
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Nacho Chip Casserole

Reviewed: Sep. 20, 2004
This was decent, but not awesome. I used one can of diced tomatoes without chilis, as I was making for a toddler with a sensitive mouth. I added a little onion powder, a couple dashes of chili powder and cumin and baked the chips in the oven while I was preparing the meat. I used Velveeta cheese. Still, it was just okay, and the leftovers DID NOT reheat well. We ate it the first night and then hubby came home and said, "That really did not reheat well." I think if I am desperate to make something, I will make this again, but in a smaller pan so that there are no leftovers.
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Alice's Sour Cream Chicken Breasts

Reviewed: Sep. 9, 2004
UPDATE: The leftovers were terrible. I have decided not to make this again and to reduce my rating to one star. Sorry. This was edible, but barely. I may try it again, simply because it has potential, but needs some help. First, it was really DRY. I would double the sauce. I cooked it on the stove top and the sauce thickened no problem. Also, as others have suggested, I did add more lemon pepper and a little white pepper. But it still needs something else. My husband seemed to like it. I served it with vermicelli and broccoli, but it still was just okay. I am not sure what else to do besides doubling the sauce. Maybe add some cream of mushroom/chicken?
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Caramels

Reviewed: Jun. 17, 2004
This recipe is sooooo awesome. It is a clone (tastes exactly the same) as Leatherby's ice creamery near my house. I did not cook them so that they were hard caramels, as I was looking to make a caramel ice cream sauce. I have found the perfect caramel recipe. It does take a bit of time to get them to 250 (It took me over 1/2 hour just to get it to reduce to make a sauce), but it's worth the time. Also, I used a 3 qt saucepan, which was just big enough. I, like others, recommend using a large saucepan.
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Baked Flan

Reviewed: Mar. 27, 2004
To me, this tasted more like a Creme Brulee. But it was tasty. It was super thick and super creamy, which made it hard to eat a lot of at once. Also, I ended up burning the sugar before I put it in the pan. I think it should have been a little less "dark brown." I don't know that I'll make this again, because it was so thick and rich, and I'm really the only person in my house who likes flan. I think I'll stick with Jello Flan.
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Clone of a Cinnabon

Reviewed: Mar. 7, 2004
FIVE stars just isn't enough for these!!! One week ago, my husband and I ate a Cinnabon, and when my husband tried these, he said "OH MY GOSH, that is EXACTLY like a Cinnabon!!" It's true, and these are extremely awesome. My mom said, "Those aren't Cinnabons, they're better!" I've made other "clone" recipes before, but this one truely is the same thing. I don't have a "bread maker," but instead a mixer that has dough hooks, and that's how I made them. I used fast rise yeast, and combined it with the dry ingredients. I mixed (separately from the dry ingredients) the melted butter with the warm milk, then I put in the eggs, and added all that to the dry ingredients. The dough hooks worked great; I "kneaded" with those for 6 minutes. I sprayed a large glass bowl with cooking spray, and let it rise in a heated oven (I put it on the "warm" setting). One thing that was strange for me was that it took so long to rise, both times. Don't know why...anyway, I will surely make these again and again and again!
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Easy and Delicious Chicken

Reviewed: Mar. 2, 2004
I think this recipe is good. My family all liked it. I added 1/4 the cream cheese, a little garlic and onion powder and used 1/2 cup of the reserved italian dressing that the chicken cooked in. I also added parsley for some color. Maybe I might add some sour cream next time. NOTE ABOUT COLOR: If anyone doesn't like the white colors of some gravies and sauces, there is a product called Kitchen Bouquet that you can buy to add a little flavor, but mostly brown color. I use it in all my gravies and storganoffs.
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Candied Chicken Breasts

Reviewed: Mar. 2, 2004
This sauce is quite good. The ingredients look daunting, but it really isn't hard to make it. It's sort of like a sweet and sour/BBQ sauce, but it's different than most things I have tried from the store. Most of the time I don't serve them with pineapple rings, and I add a couple dashes of cayenne pepper to spice it up a bit. I also only add a tiny bit of mustard, as I don't like mustard. I have made this several times and serve it with rice.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 1, 2004
I have made better chocolate chip oatmeal cookies. I thought these dried out quickly and were a little too oat-ey for me. I like a little more dough and a little less oats.
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Strawberry Angel Food Dessert

Reviewed: Aug. 13, 2003
I made a 1/2 recipe, and it was GREAT!! The people I made it for absolutley loved this. I bought 1 lb of strawberries, because they aren't measured in quarts, and 1 lb was enough for 1/2 recipe, so I recommend 2 lb for a full recipe. Also, I made my own glaze by pouring a bunch of sugar over the sliced, fresh strawberries, covered the strawberries with plastic wrap. I let them sit for about 1/2 hour and then spooned the strawberries over the dessert and left the syrup in the bowl. Then, to thicken it up, I added a little (maybe 1/2 tsp) cornstarch with a little water and then a bunch of powdered sugar. I also added a little strawberry jam for flavor. It thickened up great. Overall, this was such a great, simple, wonderful summer dessert. I will make this again!!
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Mrs Espy's Enchilada Sauce

Reviewed: Apr. 21, 2003
An excellent sauce that I will use, unless I find something even better. You can adjust the chili powder for more or less spice; I used standard chili powder and some Chipotle and Ancho chili powder and not even the full amount the recipe calls for and it was too spicy, so I added 2 8 oz cans of tomato sauce to reduce the burn! I also added a couple tsp. of sugar as others have suggested. I used chicken bullion in place of water for flavor. I HIGHLY recommend this sauce!
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Orange Cream Fruit Salad

Reviewed: Apr. 21, 2003
I made this for Easter and it was a hit. Like others have suggested, I used 1/2 cup less of the milk, drained the fruit overnight, refrigerated the dressing overnight before combining with the fruit, I left out the bananas, left out the apples (although next time I will add them), added strawberries for color and we thought this was excellent!!! It does taste like a creamsicle with fruit. It is so easy and refreshing!!
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4 users found this review helpful

Orange Juice Chicken

Reviewed: Apr. 3, 2003
This was fast and good, but not absolutely excellent. It was a little plain, but the sauce did have a good flavor. I used garlic powder instead of mustard; I don't like mustard. I will make this again, although not frequently.
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Apr. 3, 2003
A great recipe. I gave it only 4 stars because I thought it was just ok leftover. The margarine in the sauce tended to separate and become just a little oily when reheated. This reminds me a little bit of a stroganoff-type sauce but without the dairy (sour cream etc). I would recommend adding a little bit of salt, maybe 1/2 to 1 tsp. I used chicken bullion in water in place of the "chicken broth." I also put this over wide egg noodles as opposed to rice and it was great. I will make this again, keeping in mind that I don't want any leftovers. Oh, and I only used 3 chicken breasts, but still used the whole lemon, and I would recommend if doing 6 breasts, you used 2 lemons for more flavor.
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Chewy Sugar Cookies

Reviewed: Apr. 3, 2003
I have quite a bit to say about these...they are excellent, my husband and I couldn't stop eating them, both the dough and the cooked cookies. They are tender, just the right amount of sweet flavor, and are buttery, even though I didn't use real butter, but instead used margarine, like the recipe called for.Don't soften the margarine before you make them (the recipe DOES NOT say to, but a lot of cookie recipes do, so I just wanted to note that). Also, to cut down on the stickiness of the dough, I recommend chilling the dough a bit, but not too long (just until it is no longer extremely sticky). I made one batch before I chilled it, and more after and the batch before the chilling spread out more and were a little flatter and maintained their chewy centers better. I would not recommend cooking them for 15 minutes; they will be WAY over done. I cooked mine for 9-10 min and did not allow them to brown at all. Then I left them on the cookie sheet before taking them off to finish cooking a little more. I recommend these highly and will make them again! I especially liked that they did not need to be rolled...who has time for that?
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Hawaii Chicken

Reviewed: Mar. 12, 2003
To sum it up: Buy bottled sweet and sour sauce and save yourself the work. The chicken was too salty, but that could have been because I reduced the recipe and used chicken breasts instead. Still, the sauce was not nearly enough, so I ended up tripling the ingredients. I will not make this again.
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Baked Pork Chops II

Reviewed: Feb. 27, 2003
Wonderful!! I use thick, lean pork chops and I don't care for mustard, so I leave it out. The chops are not dry at all. The sauce comes out slightly sweet from the brown sugar, but spicy enough because of the pepper. This goes absolutely wonderfully with the recipe for honey roasted red potatoes found on this site.
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41 users found this review helpful

Mom's Chocolate Chip Cookies

Reviewed: Feb. 2, 2003
UPDATE: I have been making these since I first found this recipe and I just made some more. I have to increase my rating to 5 stars, because not only are they easy, they really are SUPREME cookies. I use white choc. chips and reduce heat to 350. Very good cookie recipe. These stay soft for days after baked. I cooked them for 9 minutes and would recommend not any longer than this. These are dense and delicious! Recommend them highly if you are looking for a soft cookie.
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