Littlelentil Recipe Reviews (Pg. 1) - Allrecipes.com (13044964)

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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 18, 2008
I followed some of the suggestions and added seasonings, veggies, chicken broth instead of water, only 1 can of biscuits and cooked them for 90 minutes (for a total of 5.5 hours). I find that 1) the veggies were a nice addition, since a have a toddler who needs a more balanced meal; 2) additional salt was unnecessary, especially since I was using broth. I added salt like one of the suggestions said, and it was too salty. I fixed it by adding some milk at the end (it was still creamy) and 3) only 1 can of biscuits was too little. The meal was a HUGE hit with my toddler (he wouldn't stop eating!) and my hubby is having his second helping as I type.
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Oklahoma Cheese Grits

Reviewed: Nov. 18, 2008
Absolutely delicious! I also reduced the amount of butter and it didn't seem to need any more. Like a previous review said, I used it as a base for shrimp over grits (or sausage over grits, or chicken over grits). Everyone in my family loves it, including my 16 month old! Thank you so much for this recipe.
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Creamed Peas and Onions

Reviewed: Nov. 18, 2008
My husband LOVED this recipe! I added a little bit of nutmeg to the sauce, and it was delicious. I used fresh pearl onions, but it was too much work, so next time I'll just use the frozen ones.
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Slow Cooker Chicken Taco Soup

Reviewed: Nov. 18, 2008
This soup is really good. I doubled the recipe but it didn't seem to need that much more chicken (I only used 4 boneless chicken breast HALVES and it was a LOT of chicken, even for double the other ingredients). However, it seemed like two packets of taco seasoning was too much. I could taste the taco seasoning, even after all those hours in the slow cooker. I would reduce the amount to 1 for doubling the recipe (so maybe only half a packet for the original recipe?).
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Dill Sauce

Reviewed: Nov. 18, 2008
This sauce goes very well with salmon. When it tried it by itself, it didn't taste like anything special, but it was a nice addition to my baked salmon.
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Grandma's Corn Chowder

Reviewed: Nov. 18, 2008
This was sooooo tasty and soooo easy! I didn't even heat up the cream before adding it to my soup, I just poured it straight into it and heated the whole thing through. I like my soups a bit thicker, so I added a little bit of cornstarch diluted in half and half to thicken it up.
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 18, 2008
Awesome!! I used the caramel sauce on top like a previous reviewer suggested and everybody was impressed!
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Pumpkin Cheesecake Squares

Reviewed: Feb. 26, 2009
These were a HUGE hit with the people at church a week ago. I couldn't find the cinnamon chips, so I used peanut butter chips. I also used a little more of the cookie dough, so the crust was a tad thicker. And I had fresh pumpkin, so that's what I used. Thank you so much for sharing this recipe!
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White Chocolate Grapes

Reviewed: Mar. 29, 2009
This was a really fun dessert to eat. It's surprising as you find the freshness and juicyness of the grape inside the sweet and salty combination of white chocolate and nuts. I used roasted salted cashews instead and chilled them for a few hours before serving them. They went fast and everybody was intrigued and pleasantly surprised.
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Tres Leches (Milk Cake)

Reviewed: Mar. 29, 2009
I didn't have all the ingredients on hand, so I had to do some modifications, but it still came up great! I didn't have the whipping cream so I didn't top it with it, but I did have a can of whipped cream which I let my guests use at their discretion on top of the cake. Also, I had a box of white cake mix, which is what I used. It made it a lot easier and was still delicious.
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Peanut Butter Bars I

Reviewed: Apr. 29, 2009
These are soooooo good! They do taste like peanut butter cups. I didn't have enough butter and ended up using about 2/3 cup and still came out fine. The second time I had marshmallows and I melted them and incorporated them in the graham cracker mixture, and still came out really good (still using less butter and in this case also 3/4 cup of peanut butter as well). I've used all types of chocolate with this. Good all the time.
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Maple Salmon

Reviewed: May 6, 2009
This was a hit with my family, including my 22 month old son who of late won't eat anything just because I put it in front of him. Even days later, as I offered him chicken and other meals, he kept turning them down and saying "fish?"
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Red Skinned Potato Salad

Reviewed: Jun. 9, 2009
I have one word for this: AWESOME! I made it a couple days ago for a picnic and received a lot of compliments. Best potato salad I've tasted so far. Oh, yes, only addition I made: I added one apple in small cubes. Edited to add: for time and effort saving purposes I place my bacon on a baking sheet over aluminum foil in the oven @ 350 for as long as my potatoes rest and while I do everything else. If I'm in a crunch, I've even microwaved my bacon (watch for splatter though). Honestly nobody can tell the difference.
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PB&J Bars

Reviewed: Jun. 14, 2009
These were pretty good. I used what I had in my pantry, therefore handpicked the raisins out of my granola and used grape jelly. With the grape jelly it came out too sweet for my taste. I think trying it as the original states, with strawberry jam or something that balances out the sweetness of the cookie, imho, would have been even better.
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Banana Banana Bread

Reviewed: Sep. 29, 2009
This was yummy, yummy, yummy! I LOVE that it has lots of bananas. I've tried many recipes from this site and I did a combination between my two favorites that I thought I'd share: I used whole wheat flour, which is what I always use for banana bread. I added 4 oz of sour cream to make it even more moist (melts in your mouth!) and a touch of cinnamon. That's it! It baked perfectly @ 350 for 65 minutes. My pan was pretty full though, almost overflowing. So maybe I'll try in two smaller pans next time.
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Peruvian Arroz con Pollo

Reviewed: Sep. 29, 2009
This is pretty good. I've never added orange juice to it though. I'll try it next time. Beer works well instead of white wine too. There's one thing I like to do different: I do like my cilantro/chili/garlic mix to "fry" and not just to simmer. The flavor (AND aroma!) that the chili pepper, the garlic and the cilantro release when being fried is IMO much better than the one they release when being simmered. So I omit the liquids in this step and add them later, and instead I add some oil to the blender (otherwise the herbs, garlic and peppers won't blend well) and then pour the mix into the hot pot and that will cause it to "fry". I also sautee the onions in the same pot, right after the cilantro/garlic/chili has been frying for a few minutes. Everything else is the same. **note**: Be VERY careful when deveining and deseeding the chili peppers. I do it with a knife and spoon and try not to touch the inside of the pepper until it's perfectly clean. Otherwise my hands will burn and so will everything I touch. Also, be ready to cough a bit, as the smell of the spicy part of the pepper you're removing will release some vapor that will make you cough. You can always buy the chili paste in a jar, but I warn you, that one will be hot.
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Peruvian Lomo Saltado

Reviewed: Oct. 4, 2009
This recipe had a good flavor but it was too "stew-y". Lomo saltado is supposed to be "stir-fried". There is no covering to let the meat cook in stir frying! The method of cooking has a big impact on the flavor. Here are grandma's bulletpoints: 1) Lomo saltado is made with *lomo*, meaning tenderloin. If you can get some (I get it when it's on sale and freeze some), please use that. There's no need to marinate a good tenderloin. And don't let the juices release. Stir fry, in a wok, with HIGH heat. You want the juices to release in your plate. 2) Make sure your onions are RED. (I have small kids, so I won't say anything about the frozen fries; it's a good shortcut) 3) no need to peel or seed tomato. 4) Grandma says parsley AND cilantro. She was the best cook in the world, so she should know. 5) You add the meat back just to bring all flavors together, 30 seconds or so (you're still stir frying at high heat). Do not overcook. I repeat: DO.NOT.OVERCOOK! Your vegetables need to be still crisp. 6) Have your crispy fries waiting and add them only at the end, a split second before serving, and if possible only to the portion that you're going to eat right away or they'll get soggy. There, now it's just like grandma's, that is: perfect.
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Pineapple Fried Rice II

Reviewed: Apr. 16, 2010
This is a good recipe although I've tweaked it around to make it just like in our favorite Thai restaurant: add chicken and/or shrimp as well as the ham. I season the chicken with oyster sauce and some cinnamon. We also add cashew nuts and use mixed veggies, not just peas. Our favorite restaurant adds some cherry tomatoes, but we're not whole-tomato-people in our house, so I skip that part, although tomato lovers might find it a good addition. Also, I get pineapple chunks in 100% pineapple juice, and when I drain the pineapple I DO keep the juice. I then mix up about half of it with the soy sauce and add it to the rice. We rather use a bit more soy sauce and less (or no) salt. And finally, a trick I learned from my mom: I don't use the sesame oil to stir fry. For that I use regular vegetable oil or cooking spray made of real oil. But I do sprinkle sesame oil at the end, for better aroma.
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Best Brownies

Reviewed: Dec. 22, 2011
I wish I could've left a comment without rating the recipe, because I didn't make THIS recipe. I made the "healthier" variation to this that some suggested. I respect personal tastes, but the version of this where sugar substitute is used, as well as apple sauce was... how can I put it... terrible! My kid wouldn't eat it, I took a bite and it tasted so bad that not even with a peanut butter and chocolate icing they were edible. I hid it from my husband in shame! Try this recipe with all its calories, I'm sure it's worth it. I, however, will stay away from the reduced calorie version from now on. I'd much rather reduce my portion size.
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Potatoes and Carrots

Reviewed: Jul. 9, 2012
These were ok as is. Sweet potatoes do need to be sliced larger than the other vegetables or they'll turn out too soft. I didn't see the need for water if the dish will be covered. However, I shouldn't have covered it the whole time either. They came out steamed rather than roasted. They could use some more seasoning too. Next time I'll try uncovering them for the last 15 min and I'll try olive oil instead.
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