LJ8677 Recipe Reviews (Pg. 1) - Allrecipes.com (127767)

Famous Pork Chops

Reviewed: Feb. 3, 2011

In all honesty, I would give this a 3 1/2. It was good, but for my tastes, too much butter--I think you could use 1/4 cup and still get great flavor. And the garlic just threw off the butter flavor, an herb such as sage or thyme would have been a better flavor combo and not have distracted from the buttery flavor of the cracker crumbs. I also seasoned the meat with salt and pepper before dipping--pork is bland to leave it to seasoning the crumbs alone.

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1 user found this review helpful

Scottish Shortbread IV

Reviewed: Apr. 20, 2008

A perfect recipe! Simplicity itself, these do require tender care when rolling as over rolling will make the resulting shortbread tough. I shape it into a rectangle by hand to start with then a few passes of the rolling pin, I'm ready to cut them by hand and bake. Shortbread is not supposed to be overly sweet and these are perfect with tea or coffee. The brown sugar provides a depth of flavor that is divine! Try these, make some tea, relax and enjoy!

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4 users found this review helpful

Sugar Cookie Cutouts

Reviewed: Mar. 27, 2008

What a wonderful recipe! The flavor is fantastic, the dough requires just a bit of tender care but the results are well worth keeping it cold while rolling out a batch. Sprinkle with sugars before baking or decorate with your favorite frosting after they've cooled--my new favorite sugar cookie recipe!

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3 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Sep. 30, 2007

This is a great recipe with very tasty results. The only reason I didn't give it a five star rating is I believe the instructions are not correct. Kneading this dough will make them tough--better to give them just a few turns to pull it together and pat it out before cutting them. Also, use a sharp knife or biscuit cutter rather than a glass; using a glass will smash the dough on the sides not allowing it to rise as high. As another reviewer stated, watch the amount of milk that you add, it may not all be needed. But the taste is great--and I used butter rather than shortening.

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6 users found this review helpful

Todd's Famous Blueberry Pancakes

Reviewed: Sep. 3, 2007

Extremely bland made as the recipe directs. Though these were tender (not overmixing the batter and letting it rest 10 minutes)these were boring.

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1 user found this review helpful

Chicken and Sausage with Bowties

Reviewed: May 8, 2006

This was just okay. Not bad, but not great. I'll pass on making this again.

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2 users found this review helpful

Artichoke and Sun-dried Tomato Chicken

Reviewed: May 7, 2006

This was very good. Comes together quickly and still has that companies coming taste. I added a pinch of red pepper flakes for additional flavor. If you split your chicken breasts, keep an eye on them that you don't overcook them; simmer very low and slow at the end to keep them tender. Thanks for a very good recipe.

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2 users found this review helpful

Fired Up Southwest Fajitas

Reviewed: Apr. 29, 2006

Great taste, we loved it. I substituted chicken; the meat stayed moist and juicy. Will definately make this again.

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4 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Apr. 20, 2006

We all loved this as a little something sweet with our Easter dinner. I'm a pretzel freak and love anything with pretzels in it, and the sweet and with the pretzels was perfect. Remember to spray your 9X13 with some cooking spray, or you may have a tough time dishing out as the crust can stick. But trust me, get it out of the pan we did and yum! This could also easily be lightened up using low fat ingredients.

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3 users found this review helpful

Navy Bean Soup I

Reviewed: Mar. 29, 2006

Excellent recipe, makes large amount but freezes well.

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3 users found this review helpful

Chicken and Shrimp Jambalaya

Reviewed: Mar. 29, 2006

A very good recipe. I made a half recipe, substituted chicken stock for the water. Watch the amount of herbs, a touch too much will overpower the flavors.

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1 user found this review helpful

Boilermaker Tailgate Chili

Reviewed: Mar. 18, 2006

This is probably the best red chili recipe I've come across. Just excellent, makes a huge batch and while not bad when first made, really tastes great the next day. Sour cream, green onions and cheddar went on top to finish off the bowls. Everyone enjoyed it--thanks for the recipe.

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2 users found this review helpful

World's Best Lasagna

Reviewed: Jan. 18, 2006

The sauce in this recipe rates 10 stars--it's excellent. I added garlic and onion to the ricotta, as well as using some grated romano. You won't be sorry you made this either way.

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6 users found this review helpful

Tortilla Soup II

Reviewed: Jan. 15, 2006

Very good with good flavor. I added a few dashes of hot sauce to our tastes, and used corn tortillas that I baked in the oven--we prefer the corn over the flour. Our son came home from the fire dept and finished it off with compliments.

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2 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Jan. 15, 2006

A very good bean soup. I soaked the beans overnight, I've found it gives a better texture to the beans when they cook if they've been soaked first. I used stock that I made from my left-over Christmas ham that I had frozen, using that and chicken stock in place of the water when cooking. Made a nice, large potful of soup--froze the leftovers for another hearty winter dinner.

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2 users found this review helpful

Grandma's Onion Rings (Southern Style)

Reviewed: Jan. 1, 2006

A light, delicious onion ring! My husband is gluten intolerant so I substituted gluten-free all purpose flour. Also, I have found over years of deep frying professionally that if you add salt before you deep fry, the flour has a tendancy to fall off, so I left the salt until after they were fried. Simple recipe, great taste, light and crisp--thanks.

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51 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Dec. 27, 2005

Excellent! Number one, buy an instant read thermometer, then try this flavorful recipe. Do not be afraid of the salt; it keeps moisture in the roast while giving wonderful flavor. I laid fresh thyme sprigs on top of the salt on the cooking pan, as well as on top of the roast before adding the salt. I cooked a 5.5 pound prime rib roast, and it took nearly two hours to reach 135, resting until it reached 140, a lovely medium rare. This is when the instant read can save your investment, don't cook prime rib without one! I started the roast at 450 for 30 minutes, then lowered to 350 until it reached temp.

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8 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Dec. 27, 2005

Excellent recipe, wonderful flavor. Don't rush this recipe, you'll be rewarded with a very creamy, wonderfully flavored risotto. Thanks for sharing your recipe.

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1 user found this review helpful

Cheddar and Bacon Log

Reviewed: Dec. 24, 2005

I would give this 4 1/2 stars--it's pretty good and I'm not a big fan of the cheeseball. I made it per the recipe, then added a few more dashes of hot sauce, more bacon :) and a shot of pepper. Hubby and sons really enjoyed. Thanks!

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2 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 24, 2005

A wonderful recipe, full of Christmas memories--tea and cookies with Mom and Grandma. It wouldn't be Christmas without these little cakes. After they cool, I keep mine in a zip lock with some extra powdered sugar, they're always fresh with a new coat of sugar this way.

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1 user found this review helpful