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

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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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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3 users found this review helpful

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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2 users found this review helpful

Creme Brulee French Toast

Reviewed: Jul. 10, 2009
I make this for my MOPS (young moms) group at church. It's wonderful!!!! I use that thick Texas Toast (Winco carries a maple-flavored) and cut the crusts off. Don't use plain, thin bread--it won't do. Also, I leave out the Grand Marnier...you can add more vanilla or sub Wilton's butter flavoring, if desired. If possible, let bread come to room temp before baking. Oh yes, and I recommend using a glass pan, and not a metal pan-the caramel bottom gets too hard in a metal pan.
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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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9 users found this review helpful

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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Buttermilk Pancakes II

Reviewed: Mar. 25, 2005
Great pancakes. Not overly sweet, since you only use 3 T of sugar, which is nice since syrup is so sweet. These pancakes are a little spongy, and they taste more like restaurant pancakes than most I've tried. I topped some with syrup and some with strawberries and both were great. Also, they re-heat well in the toaster oven. Try these, you won't be disappointed.
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Fudgy Brownies I

Reviewed: Apr. 22, 2005
Very good!! The best thing about these is that they are dairy free!!! I cant have dairy products and these don't require butter or margarine which both contain dairy. I sifted the cocoa and soda as another suggested and also added the salt and vanilla right to the batter instead of w/flour. These are fudgey and moist and great. Highly recommend.
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Apr. 27, 2005
Simply outstanding! Moist and flavorful. I used dairy free margarine (some are not dariy free, but the one I used was) for both the muffins and topping and we loved them. This made 12 large muffins for me. Two of the bananas I used were the overripe kind and one was fresh. I found it to be enough banana flavor. Also, the topping was superb!! I disagree with others who said the flavor did not go well with the muffins. It did and it was just the right amount. The only thing I may add next time is some vanilla to the batter. Oh, and I also added about a tsp of rolled oats to the topping. A nice addition, but not absolutley necessary. TRY THESE.
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Grilled Lemon Herb Pork Chops

Reviewed: Jun. 16, 2005
Simply wonderful!! Marinated all day 3 chops. Would recommend the full marinade recipe for only 3 chops or double the marinade for 6. These were the best pork chops I've ever made. They were moist, tender and tangy. Will make again and again.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 18, 2005
Wonderful. The best part is that there is no oil or butter added to the rub. I followed the recipe exactly (only I halved it to make only one chicken) except that after the chicken sat all night, I took 3 of the onion quarters out so that it would not be too strong. Might leave one more quarter in next time. Oh and I left out the cayenne pepper...too spicy. Did not baste it, may do it once or twice next time. Had plenty of drippings to use for gravy. Served with mashed red skinned potatoes and green beans. A COMPLETE SUCCESS!
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1 user found this review helpful

Watergate Salad

Reviewed: Nov. 23, 2005
We have this every single Thanksgiving along with Cherry Salad (Cherry Fluff) and it is always a hit! Sweet and is a great compliment to the other thanksgiving food!
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1 user found this review helpful

Make Ahead French Toast

Reviewed: May 22, 2006
FIVE STARS is not enough!! This tasted so great...tasted kind of like a cinnamon roll. Course, I sprinkled on some cinnamon after dipping bread... I used 4 eggs, 1 c milk and 1 cup half and half with the vanilla and had just enough to soak about 1 lb of bread quite well. I made it at about 10:00 AM, and started cooking about 5:30 the same night...it was great!!! I served with some home fries (pan fried round potatoes) and milk for the kiddos. EVERYONE LOVED IT!!! Can't say enough good about this recipe!! Easy and tasty! Thanks
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Ultimate Twice Baked Potatoes

Reviewed: May 31, 2006
Been making these for years...my mom used to make them when I was a kid, and now I make them for my family. TIP-if you want to speed up cooking, cook for about 15 mins in microwave and then cook rest of way in 400 degree oven. You have to cook in oven to be able to have the skins crip and tough enough to withstand scooping and filling! Also, in a pinch you can always use those Bacos instead of real bacon :-)
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13 users found this review helpful

Strawberry Dream Cake I

Reviewed: Jun. 18, 2006
I made this for my husband for Father's Day, and it got RAVE reviews from all. Simply loved it. I was a little concerned at first, thought I had overcooked it, but it was just fine. Not sure about making this in a 9 inch pan, I made two 8X2 inch pans, and it was barely enough. I used standard Wilton pans, which are a little higher than those you can get at most retail stores like Target etc...so maybe that's why. I would not recommend a 9 inch pan. I also mashed the cr. chz b4 adding it to the melted chocolate mixture, and it was fine. Let the choc mixture cool and then add the cool whip. however, it's still runny and will not spread. don't even try. this is the type of stuff you pour on and let it drip down the sides. Also, I only made 1/2 of the frosting mix, which was enough for the two 8 inch cakes with some in middle and some on top. overall, really moist, great, unique cake!
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1 user found this review helpful

Lemon Square Bars

Reviewed: Apr. 22, 2007
Another UPDATE--last night I made these in an 8 by 8 pan. I halved the recipe that I had increased by 25% already. If you make in an 8 by 8 pan, I recommend these measurements: 1 1/4 cups flour, 3/4 cup powedered sugar, 1/2 cups plus 2 TBSP melted butter. For filling I used 2 and about 1/2 eggs (if you can separate and egg into halves, otherwise 2 will be ok too), 1 1/4 cup sugar, 1/2 plus 1/8 tsp baking powder, 1/2 plus 1/2 TBSP flour, 1/3 cup plus 1 TBSP and 1/2 tsp lemon juice PLUS the zest of 1 lemon. I know this sounds like a lot, but they really do work well. For the crust, bake at 315, but only until the crust is still soft. It should still look slightly raw in the middle. Bake the crust plus filling for about 40 mins in the 315 oven. Seriously, these are SO AMAZING, I could eat the whole pan. Baking them this way keeps the crust soft and not brick hard. Good luck! UPDATE--shortbread crust is only hard if refrigerated. I do not recommend storing these in the fridge. Keep them on the counter and they will be fine. Love the flavor, and as suggested by someone else, I increased whole recipe by 25%. HOWEVER, the crust never browns, and so I kept waiting for it to do so, and as a result the shortbread crust was like a ROCK. As a warning, do NOT cook the crust more than 15 mins in a 315 degree oven. Do NOT wait for it to brown. In fact, if I did it again, I might cook the crust 10 mins only.
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5 users found this review helpful

Cream Cheese Squares

Reviewed: May 6, 2007
I've made these before and I usually add one whole egg to the cream cheese mixture. These are a great thing to take to a breakfast or brunch potluck. LOVE THEM!
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2 users found this review helpful

Cream Cheese Bars II

Reviewed: Jun. 14, 2007
Made these and my husband told me that I had been holding out on him for this great breakfast/dessert item. I use 1 1/2 blocks of cream cheese tho to make a slightly thicker middle. Use the full 1/2 cup of butter.
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Chicken Enchilada Casserole I

Reviewed: Aug. 24, 2007
To make this for two toddlers in my family, here's what I did (I made in an 8 by 8 square pan), because there's only 4 of us 1 can of diced tomatoes DRAINED, about 10 oz of MILD enchilada sauce, 1 can of cream of chicken, dash or two of both onion and garlic powders, 2 cooked and diced chicken breasts. I omitted the chilis, and chili powder. Like someone else suggested, I saved about 3/4 cup of the sauce BEFORE I added the chicken so that I could put the sauce on the bottom of the pan and on the very top layer, on top of the last layer of tortillas I put on. Also, I used grated cheddar cheese ,not the american/velveeta. I give this 5 stars this way. It's mild enough for toddlers, but still has enough flavor for adults.
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