Litegal1 Recipe Reviews (Pg. 1) - Allrecipes.com (13063256)

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Litegal1

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Mini Pillow Cake Donuts

Reviewed: Jul. 28, 2014
These are probably the best baked mini donuts I've had. They are NOT dense and cakey (like those little packaged cake donuts ... which is what I was really after originally). These are delightfully soft and fluffy and utterly poppable. I've already popped several into my mouth. Some I did with a chocolate glaze (almost too much for the cake); others with vanilla glaze, some with coconut, and a few simply dusted with powdered sugar. Will definitely make again. Snap to whip up - 5 minutes exactly to cook - 5 minutes exactly to cool - 5 seconds to dip and then into the mouth.
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All Purpose Corn Bread

Reviewed: Jul. 26, 2014
Very very nice - am quite pleased with this recipe. This really is a solid all purpose corn bread. It's not dense - a little lighter in texture, but still moist with great cornbread flavor. I personally prefer my cornbread to be a little sweeter, but this was so good, I really didn't care. Next time, I might go a little heavier on the brown sugar or perhaps just throw in a couple of tablespoons of granulated? Eh - maybe not. Definitely a keeper.
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Mango Blueberry Muffins With Coconut Streusel

Reviewed: Jul. 24, 2014
OMG, CC was right. Run ... don't walk ... to your kitchen and whip these puppies up. They are THAT good! Muffin itself is delightfully light and fluffy, while the mango/blueberries give it JUST the right zing. Coconut crumble takes them from delicious to out of this world. Fill cups fairly full as mine didn't rise much. 25 minutes was perfect time for me. Have read they taste even better once they've cooled ... if so, I'll be making this recipe over and over and over and over again. Thanks SO much!
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(ATK) Twice Baked Potatoes

Reviewed: Jul. 17, 2014
These were okay. Nothing spectacular ...
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Photo by Litegal1

Homemade Potato Chips

Reviewed: Jul. 14, 2014
These were very good. I was worried about them sticking to the pan, so I lined with parchment paper, misted both the paper and the potato slices, seasoned, and then baked in convection oven set at 350. I used mandolin set at 1/16th of an inch which was my thinnest setting. At that thickness, these go from underdone to burnt in literally seconds - I mean I stepped away for seriously no more than 20 seconds and as you can see in the picture, they were already beginning to blister. I think next time, I'd probably set thickness to 1/8th inch and go for a little thicker chip. All in all a nice recipe.
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Buffalo Wild Wings Asian Zing Sauce Clone

Reviewed: Jul. 11, 2014
UPDATE: Super sweet, super spicy, super sticky! Absolutely delicious! Note to self: bake wings first, then toss them in the sauce. I baked the wings, then dipped, then tried to broil a few and it didn't work (too much sugar in recipe). The ones I simply tossed into the sauce afterwards were perfect. ORIGINAL: Just finished making the sauce and letting it chill a bit, so haven't actually tried it on the wings themselves .... but YIKES! this stuff is finger lick'n good! I halved recipe and pretty much slopped the stuff into the pan as I was just tinkering around, so this is based off my approximations, not exact replica of recipe.
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Banana Coconut Loaf

Reviewed: Jul. 1, 2014
This was without a doubt the BEST quick bred I've ever had (much less made). Made exactly as directed only I was short on cherries (only had about 1/4 cup) and butter (3oz instead of 4). First impressions were a little iffy as the almond extract flavor was quite strong and I wasn't sure I cared for it ... ten minutes later, I figured I'd better go back and have another piece (grin) before I rated this - and (as I sit here telling myself NOT to go back and get that 3rd piece) I simply had to give it a 5* rating. I do think next time I'll scale back on the almond extract a bit (or use vanilla with chocolate chips instead of cherries), but man I'm telling you this is da bomb. The coconut and banana work SO well together. Can't thank you enough for sharing recipe!
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Frozen Crescent Rolls

Reviewed: Jul. 1, 2014
Genius! Made exactly as directed using a KA. Dough was very soft, but used a bench scraper to turn and fold which helped immensely. I made a half batch, cutting each section into 8 pieces so I only ended up with 16 rolls - but they're perfect for splitting in morning and filling with bacon or sausage and eggs. Delightfully soft and fluffy interior and while they *are* more like a crescent shaped roll, they're more than close enough for me. Initial rise only took 1 hour; shaped and froze as directed. For baking, mine took 3 hours to defrost and rise, and were perfectly cooked in 11 minutes. I love love love this recipe! Thank you SO much for sharing!
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Ranch Dressing II

Reviewed: Jun. 27, 2014
We really enjoyed this. I was out of sour cream so I used a mixture of yogurt, milk, and lemon (which gave it a nice freshness). Also used fresh chives as I had some that needed to be used. You do have to let it sit at least 30 minutes for the flavors to truly develop. Will definitely make again. My thanks for the recipe!
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Gnocchi with Sage-Butter Sauce

Reviewed: Jun. 24, 2014
We really enjoyed. I had to use up some dried *gnocchi* type pasta thing hubby brought home (really, just gnocchi shaped pasta), so we didn't get the real gnocchi experience, but we liked them with the sauce. For those saying there wasn't much flavor, I made my sauce (half recipe) early in the morning (goodness knows it's simple enough) and it sat most the day so the seasoning really had a chance to do its thing. Will make again.
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Crazy Bread

Reviewed: Jun. 24, 2014
I love the concept and taste of these (they're huge, by the way - I could only fit 5 on a sheet). Made a half recipe as directed. I think you'd be better off starting with all the flour (as with most bread recipes) and then adding the liquid as needed. By dumping in the entire cup of water, my dough was completely unworkable and I had to add at least an additional 1/2 to 3/4 cup of flour. They are incredibly quick to make - - - although I believe they'd benefit by some type of rising time (even 10 or 15 minutes). I'd also probably throw a little Italian seasoning and garlic powder into dough for additional flavor. After working in more flour, my *sticks* were 4oz each and as I said each one was HUGE, running the entire length of 13x9 pan. Needed additional 4 to 5 minutes of cooking. Will definitely make again and thank you for recipe.
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Jim's Cheddar Onion Soda Bread

Reviewed: Jun. 20, 2014
We *really really* enjoyed this! Halved recipe - used green onions - also had to add extra milk (scant 3/4 cup for half recipe). Note to myself: Next time, don't be afraid to pat down to 2 inches as directed - I was a little concerned it wouldn't rise much, so I left mine at probably 3 1/2" or so and sure nuff: It was HUGE! sliced cross in top which gave it much needed spread - nix the dry flour on top and try a butter/garlic topping instead. Thanks so much for recipe - will definitely make again.
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Mexican Tinga

Reviewed: Jun. 16, 2014
Rating as a work in progress - as in I've already made the chicken and am simply waiting for hubby to come home for dinner. So simple! I don't know whether we're going to have it on tostados (DH has a toothache) or simply serve with Spanish rice or with tortilla chips - but either way, I simply love the chicken and the versatility of this dish. Thanks so much for recipe!
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Bread Pudding II

Reviewed: Jun. 9, 2014
What a dream of a dessert! I had this whipped up and in the oven in less than 10 minutes - is it the most decadent bread pudding I've ever eaten? No. But it's SO versatile and SO easy I simply had to give it 5 stars. Used homemade bread cut very thick (Texas toast style), 1 34 cups milk, 3 eggs as other suggested, 1/2 cup granulated sugar, and about 1/8th cup of brown sugar which (for us) gave it the perfect sweetness. I also used the raisins (which I love) but I think next time I'll add in some peaches or berries. This is a recipe box must have for those spur of the moment guests. Thanks so much for the recipe!
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Churro Waffles

Reviewed: Jun. 8, 2014
I halved recipe on a whim (not really thinking they'd work in Belgium waffle maker) and whipped them up in no time. I mean seriously. No time. Came out with 4 beautiful light and fluffy waffles. Which in no way resembled churros. But they were delicious!
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Sweet Hot Mustard Chicken Thighs

Reviewed: Jun. 7, 2014
5* for the marinade and seasoning of the chicken. Hubby & I agree however we simply don't care for baked chicken thighs - we just can't get past the amount of fat in them. The onions scattered about the pan burnt to a crisp (and I only had to cook for 35') - which was disappointing - while the onions underneath the chicken were divine. I also ended up with virtually no drippings (which was confusing as my thighs were nice and fatty); again, a disappointment. Chicken itself was moist and juicy. If we make again, however, I think we'll simply grill the chicken and/or try it with chicken wings. Now *that* got hubby's attention :)
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Delicious Ham and Potato Soup

Reviewed: Jun. 7, 2014
Outstanding. I did sauté carrots, onion & celery (ok ... and a little garlic) prior to adding stock (all stock in place of water) and ham. Seriously delicious. Thanks so much for recipe. I knew there was no way 7000+ people could be wrong.
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Photo by Litegal1

Strawberry Shortcake

Reviewed: Jun. 4, 2014
With the exception of (as others mentioned) a terribly strong baking powder taste (and I only used 3 tsp), these were fantastic. Next time, scale bp down to 2 tsp or use alum free stuff. I had no problem whatsoever with excessive crumbing - mine were pretty much perfect. I used mini 4" cake pans (with a little over 90g dough in each pan) for 12 minutes. Came out with 6 lovely cakes. Which we devoured. Thanks so much for recipe! Oh - note to self: these really are just like biscuits (would make a nice basic recipe). If making again, either add a tad more sugar and/or sprinkle some sugar on top before baking. If I want to. Because they really were just fine as is.
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Homemade Hamburger Buns

Reviewed: Jun. 3, 2014
These truly were great. I halved recipe with no problem - came out with 4 beautiful buns. Not too soft - not to hard. Just right. Thanks so much for recipe. Will be my go to from now on :)
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Creamy Garlic Shells

Reviewed: Jun. 2, 2014
John absolutely went nuts over this. Made exactly as directed with exception of only needing a tad over a cup of liquid. Would be great with broccoli bits in as well. We served with meatloaf and greenbeans.
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