LUVJEZUZ Recipe Reviews (Pg. 1) - Allrecipes.com (1267825)

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Key Lime Pie II

Reviewed: Aug. 28, 2002
This is an excellent no-bake key-lime pie. I especially like the smooth texture. The blend of the milk with sour cream and gelatin gives it a very "summery" cool taste. The only thing I would do is to leave out the lime zest; it doesn't go well with the smooth texture. Even still, I will make this again. Oh one more thing, I used a pre-made graham cracker crust, as that's what I prefer with key-lime.
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23 users found this review helpful

Bacon Wrapped Chicken

Reviewed: Aug. 29, 2002
THIS IS A STANDARD RECIPE IN MY HOUSE THAT IS WONDERFUL!! But here is how I make it: I wrap provolone cheese in the chicken in place of the cream cheese, I sprinkle onion powder on top of the cheese in place of the chives I use cream of mushroom rather than cream of chicken (I just like the mushroom better) I use 1/2 cup sour cream instead of mayo (don't like mayo AT ALL) I bake the chicken breasts with a few raw slices of bacon, but like some of the other comments, I pre-cook the bacon really crumbly and then I sprinkle it over the top of the chicken I add a little more milk to the sauce to make more sauce Definitely serve with egg noodles. MAKE THIS!! MAKE THIS!! It's so very good. These are just some things I have done that make this recipe most versatile!
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613 users found this review helpful

Chewiest Brownies

Reviewed: Aug. 30, 2002
Very good, chewy brownies. These are rich, and although I thought about not putting in as much cocoa powder as the recipe called for, I did and they were very good. I disagree with some of the other reviews about only using 1 or 1 1/2 cups of white sugar, I would use the full 2 cups, as the unsweetened cocoa is very bitter. I baked these in a 9x9 greased pan for 45 mintues and they came out great! My husband loved them!
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3 users found this review helpful

Four Layer Hamburger and Macaroni Casserole

Reviewed: Sep. 25, 2002
This is a very easy and delicious recipe. I make it often. I don't agree with some of the other raters who say that the pasta is bland; I think it is great, and the taco seasoning is enough for me. The only thing I wold suggest is to add two tablespoons of sour cream to both layers of the macaroni and cheese. This is a VERY VERY easy recipe that will please most people.
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6 users found this review helpful

Taco Pie

Reviewed: Oct. 4, 2002
Although this seems like such a basic recipe, IT IS GREAT!! It is good the first day and as leftovers. I followed the recipe as it is, and loved it! I topped with freshly chopped tomatoes and had a side of refried beans. I didn't have olives, but I will try having those as a topping next time as well. For leftovers, you can add more crushed tortilla chips if you need something crunchy. Otherwise, this is very simple to make, and pleasing to almost anyone.
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2 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Jan. 14, 2003
These were great!! I left out the mustard though, and added a little more honey than it called for, sprinkled the potatoes with onion powder and they were fantastic! I will make these again for sure.
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1 user 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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8 users found this review helpful

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

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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2 users found this review helpful

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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489 users found this review helpful

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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0 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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2 users found this review helpful

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

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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1 user found this review helpful

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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2 users found this review helpful

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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0 users found this review helpful

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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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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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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1 user found this review helpful

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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2 users found this review helpful

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