Litegal1 Recipe Reviews (Pg. 10) - Allrecipes.com (13063256)

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Chef John's Ranch Dressing

Reviewed: Aug. 26, 2013
I've been playing with this off and on for the past few months trying to tweak it to fit my husbands wishes. Made as recipe directs, it's just a tad to thick for our tastes. If you want it to taste more like the store bought kind, we've found adding a splash of vinegar or lemon, a pinch of sugar, and another T or so of buttermilk really does the trick. Thanks so much for recipe! So much nicer than shelling out $4.00 for a bottle of that mega-factory produced stuff!
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Mexican Potato Nachos

Reviewed: Aug. 22, 2013
These were different ... I'm glad I tried the recipe, but I - well, it's just not for us. They're not bad by any means - but as someone pointed out, they're just so heavy and there's no crunch or texture. I felt like I was eating leftover chili wedge fries. They were much improved once you added the tomatoes, sour cream, and guac ... but I think I'd just as soon use the mixture on baked tortilla chips as opposed to potatoes. Thanks so much for recipe. Update: in retrospect, I did make sure to cut potatoes 1/2" thick ... I've leftover meat mixture and may try again tonight cutting them to 1/4" thickness as MissKitty suggested.
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Sweet Vanilla Cupcakes

Reviewed: Aug. 21, 2013
You couldn't ask for a more perfect cupcake. Moist, yet light and airy with a clear simple perfect vanilla flavor. Exactly what I was hoping for and in exactly the right proportions. Thank you so much for recipe. I'll be making over and over and over again.
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Shredded Beef Chimichangas

Reviewed: Aug. 16, 2013
Like some others, I only used your baking method for making the chimichangas as I already had Mexican shredded beef I had to use up, but we absolutely loved. What a simple easy way to change-up an everyday burrito. Thank you so much. I simply used my Misto to spritz olive oil on the outside of the shell - it crisped up beautifully.
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Cream Cheese Filled Pumpkin Muffins

Reviewed: Aug. 15, 2013
Don't know what I did wrong and I'll certainly try again and amend rating. Made exactly as directed with only exception being to use home made pumpkin (but I was careful to weigh exactly 15oz before using). I wasn't sure what size muffin tin to use - people had commented that the made around 20 regular cupcake size muffins so I assumed the original recipe was for the larger muffin tins. Which I used. I came out with 9 muffins that were so dense and compact they were virtually inedible. I tested my baking soda as a precaution (although I regularly change it) and it was fine, so that wasn't the problem. The only thing I can think of was the size of the pan (although I wouldn't think that would make that much of a difference. I did increase baking time to about 32 minutes. So, in summary, I don't know if it was a) homemade pumpkin vs canned or b) using larger size tins vs regular or c) just one of those bad baking days.
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Fruit Cocktail Cake VII

Reviewed: Aug. 9, 2013
I had my *1 star* review already mentally prepared as I pulled the cake from the oven. It didn't look right - it didn't feel right - and it certainly didn't smell right. I turned around to begin making the frosting (note, I didn't use all the milk called for and I also substituted about 1/4 cup of powdered sugar for the granulated). By the time the frosting was done, my scathing review was done and then some (my cake began to sink and looked TERRIBLE). I furiously began to spoon the topping on, muttering to myself about the wasted ingredients, angrily grabbed a small bowl and spooned the gloppy stuff in ... took a bite ... and then another ... and before I knew it my bowl was licked clean. This cake is hideous looking - all lumpy and dumpy - but the taste is divine. Seriously. I can't believe something so ugly could taste so good. Have no idea what it'll taste like in a few hours - but for right now? Heaven. I should note I used home-canned fruit cocktail which gave mine a distinct browning color - in retrospect that probably contributed to it's ugliness.
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Steakhouse Wheat Bread for the Bread Machine

Reviewed: Aug. 8, 2013
Yummmmmmmmmm! Here's the deal. Opted to use KA instead of bread machine ... had to add apx 1/4 cup of flour to turn into manageable dough (still VERY soft and sticky). Let rise for an hour, punched - weighed in at 18oz ball - then shaped into 6 3oz *mini loaves*. Snipped tops of those and let rise for 45 minutes then baked at 325 for 18-20 minutes. Wonderfully soft with light slightly chewy center. There's juuuuuust enough sweetness in the loaves to make you running back for more (and more...and more). Seriously - I had to make myself stay away from them. Would be great with a honey-butter. Pain in the butt to make this way ... but well worth the effort.
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Broiled Grapefruit

Reviewed: Aug. 8, 2013
This wasn't bad ... I guess I'm just a lover of grapefruit in their natural (grin) state. Most of the grapefruit you find nowadays is so sweet you really don't have to put sugar on top ... so I found this a tad too sicky=sweet for my liking. Having said that, if it were a frigid snowy day (and not 102 degrees with 88% humidity), this would be a nice way to warm up your belly. -
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Fabulous Zucchini Grinders

Reviewed: Aug. 8, 2013
These were awesome. Will definitely go on rotation! Thanks so much for recipe.
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Creamy Italian White Bean Soup

Reviewed: Aug. 7, 2013
I love this. Granted, I haven't put the spinach in yet, but I can tell it's going to be wonderful once the flavors meld. As written, I can see where it'd be a little bland ... but everyone's tastes are different and the concept itself is simple and perfect. I did omit the water and used all chicken broth. I also used my own pre-cooked cannelli (sp) beans (yeah - the white kidney ones). Threw in extra garlic and then a chunk of parmesan cheese rind for added depth of flavor. *IF* I had had an open tube of tomato paste, I think I might have thrown a tablespoon of that in as well. But I didn't (shrug). I will next time (grin).
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Mayonnaise Biscuits

Reviewed: Aug. 2, 2013
I just had to give these a 5 even tho I'd probably rate the texture as a 4 .... but the killer taste just demands a higher rating. Seriously, these puppies rocked! Mine came out a tad too crumbly for my own personal preference, but then again I had to make my own SRF and I didn't do the drop thing ... I patted down then cut out with smallish cutter. I could definitely see these as mini biscuits as someone else mentioned using a mini-tin pan. I did as submitted instructed and only added as much milk as necessary to bring it all together - probably about half of what she suggested. Will definitely make again.
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Zucchini-Chocolate Chip Muffins

Reviewed: Aug. 2, 2013
Loved, loved, loved! Halved recipe and made mini-muffins as it's just DH & myself. Out of lemon & nuts, but aside from that made as directed. Came out with 16 tall mini-muffins (used my silicone molds) and they turned out beautifully. Great with a tall glass of cold milk. Thank you so much for recipe!
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Italian Dressing Mix

Reviewed: Jul. 26, 2013
This stuff is nothing less than In Your Face Kick'n It Italian Dressing Mix. Seriously - outstanding! Only change was to drop salt to 1 tsp (and I'm glad I did). Aside from that, made exactly as directed and it ROCKS!
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Marinated Pork Medallions with a Ginger-Apple Compote

Reviewed: Jul. 22, 2013
Recipe altered, but marking for my records (so sorry, guys). Just made the compote and OMG it is *SO* delicious! Soaked cherries in some leftover cranberry/raspberry juice I had, cut butter down by 3/4ths, after cooking, felt it needed a little more tartness, so I threw in a handful of cranberries and boiled until they popped. Yikes, but good stuff!
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Oriental Vinaigrette

Reviewed: Jul. 22, 2013
!! EXCELLENT !!
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Celery Salad

Reviewed: Jul. 22, 2013
Made as directed and am still somewhat up in the air on this one. I love the crunchiness ... but I feel like I'm missing something. Just made so will let sit in fridge until tonight and then see if it ups it a bit. This isn't bad ... it's just, well, I don't know...
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Asian Chicken Noodle Soup

Reviewed: Jul. 22, 2013
Delicious! My only change was to sauté' the carrots and bell pepper prior to adding broth. The ginger and splash of soy sauce give it just the right Asian touch and the red pepper flakes impart a lovely little kick. Thanks so much for recipe!
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French Bread

Reviewed: Jul. 21, 2013
Made as directed and came out with two beautiful looking baguette sized loaves. But I understand what other reviewers noted: there's surprisingly little flavor to this bread. Overall, bland and tasteless. Should be fine toasted up for bruschetta, but probably won't make again. Thanks for recipe tho - I'm glad I tried.
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Cinnamon Swirl Bread

Reviewed: Jul. 21, 2013
UPDATE: My last batch came out a little dry and no one really ate that much. I was cleaning out the fridge and just about ready to throw the remaining portion away when I suddenly thought of French Toast. Oh my! So delicious! The cinnamon inside melted as it cooked, so it was ooey-gooey cinnamony on the inside and crunchy toasty on the outside. Just had to post! ORIGINAL: There was no way this was going to make it wrapped in foil overnight. Uh-huh. Nope. Not going to happen. We ate it. We ate it all. Wonderful recipe - a snap to whip up and delightfully moist with just the right amount of cinnamon/sugar mix running through. Didn't change or add a thing. Perfect.
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Deep Dish Brownies

Reviewed: Jul. 19, 2013
Finally! Have tried some 10 odd brownie recipes with no success and was getting frustrated. Gave this one a shot and it was exactly what I was looking for! Made as directed (using the full 3 eggs) - only change was to add 1/2 cup chocolate chips and baked in a 9x9" pan instead of 8x8". Perfectly cooked in 33 minutes with flakey top and nice, moist and chewy underneath. I *love* this recipe!
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