Litegal1 Recipe Reviews (Pg. 4) - Allrecipes.com (13063256)

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Litegal1

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Superb Sauteed Mushrooms

Reviewed: Feb. 14, 2014
I don't like mushrooms. I devoured these. Made as directed sans the salt - so good! Thanks so much for recipe!
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2 users found this review helpful
Photo by Litegal1

Beef Fajitas

Reviewed: Jan. 31, 2014
One glance at the simplicity of these ingredients and I knew it was going to be a winner. We used flank steak which I marinated for, oh, a good 5 or 6 hours. Gave it a quick sear, a nice rest, and then sliced on the bias. We served with avocado, grilled onions, and Pico de Gallo with refried beans and Mexican Rice on the side. Simple, filling and absolutely delicious! Thank you so much for recipe. UPDATE: I just had to pop in to reiterate how much we love this marinade! We make it at least once every couple of weeks. Thanks again!
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11 users found this review helpful

Hot and Sour Chicken Soup

Reviewed: Jan. 28, 2014
Yum. Yum yum yum. Made exactly as directed with exception of doing the vinegar/cornstarch mixture before adding the beaten egg. Devoured. Oh - and only used 1 chicken breast - which was perfect. Next time I think we'll pour over steamed rice as hubs only complaint was that he missed his starch. Thanks so much for recipe!
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3 users found this review helpful

Garlic-Ginger Chicken Wings

Reviewed: Jan. 27, 2014
As others have said, 60 minutes is too long for baking and ours were definitely overcooked. Aside from that, these were pretty good - we still prefer regular old hotwings, but they were a nice change.
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2 users found this review helpful

Baked Pancakes

Reviewed: Jan. 26, 2014
One person says it tastes like a funnel cake; another says frittata. When I see remarks like that, I simply have to try the recipe. As a breakfast pancake, I wouldn't give this but a 3* rating. But as a quick delightful economic after dinner dessert? I'd give it 5* (assuming you throw on powdered sugar, fruit (fried apples would be insane - we tried berries), and/or whipped cream. Will definitely make again - but never in lieu of pancakes. Final note: add splash of vanilla, cut eggs to 1 1/2, sugar to 1/2 t, baked @ 425 for 18" using insanely hot preheated cast iron skillet. Oh. And what does it taste like? You'll have to try it yourself to find out...
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3 users found this review helpful

Aloha Chicken Burgers

Reviewed: Jan. 25, 2014
!!!!! YUMMMMMMM !!!!!! These were SO good! I had leftover Teriyaki sauce from "Baked Teriyaki Chicken" recipe, so I sweetened that up just a tad with some pineapple juice and a little brown sugar and used that as both a marinade and while grilled (had separated and reduced the stuff I used while grilling); Also grilled the pineapple with brown sugar as previously suggested. Loved the Swiss cheese (was skeptical about that) and nixed the mayo (unnecessary fat) - I swear, my burger was gone in less than 3 minutes. Served with fries (which I wouldn't recommend - they didn't work with burger). Will definitely make again. Thanks so much for recipe!
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1 user found this review helpful

Outrageous Warm Chicken Nacho Dip

Reviewed: Jan. 19, 2014
I'd probably rate this a 3.5 for personal tastes - I guess I'm just not a huge Velveeta fan (too sweet). If I make this again, I'll probably do as some others suggested and cut the Velveeta in half with regular sharp cheddar. My daughter would love this tho :) Thanks so much for recipe.
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1 user found this review helpful

ATK Skillet Chicken & Rice

Reviewed: Jan. 15, 2014
This was really quite good. I usually don't care for chicken that's floured and then returned to the pan (usually gummy), but I have to admit our chicken turned out fork tender. I did add a few strands of saffron for added flavor which I'd recommend. The raw scallion (I only used 3/4th of 1 scallion) and fresh lemon gave it a nice brightness (without being over powering). Chicken really needs to be better seasoned when first browning (I didn't add enough and it showed) - I also halved recipe using just 1 breast that I'd cut into 3rds and it would have fed 3 easily. Will definitely make again
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Slow Cooker Swiss Steak

Reviewed: Jan. 15, 2014
We enjoyed this and thank you for the recipe. I prepared in my dutch oven - took about 3 hrs for the meat to fully tenderize and I had to add a little beef broth/water as she went along - but all in all the flavor was wonderful.
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2 users found this review helpful

Vegetarian Enchiladas

Reviewed: Jan. 14, 2014
These were really good - you'd never know they were filled with veggies! I did add extra cheddar cheese along with filling which probably helped, but will definitely make again.
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1 user found this review helpful

Spinach Enchiladas

Reviewed: Jan. 14, 2014
These were quite good and we'll definitely be making again. I did substitute cottage cheese, used fresh spinach (about 2 1/2 to 3oz) added cumin, garlic, and a little salsa Verde. Topped with red sauce, salsa Verde, and a little white garlic sauce. I was a little concerned about the texture, so I didn't overload shells while filling (and I'm glad).
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Lo Mein Noodles

Reviewed: Jan. 9, 2014
Really enjoyed this! My only changes were to use brown sugar instead of honey (I was out) and to thrown in extra veggies (cabbage & broccoli as I had some to use up). I was also out of ground ginger, so I simply sautéed some fresh ginger with veggies. Can't wait to make it with honey....
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3 users found this review helpful

Thai Orange Chicken

Reviewed: Jan. 9, 2014
We really enjoyed this. As others have said, the orange flavor is quite subtle and if I had had some marmalade, I probably would have thrown a tablespoon or so in. Nonetheless, it's fine as is. My only changes were to sauté the red peppers with the garlic and ginger (as someone else suggested) and I did dust the chicken with cornstarch prior to frying. Oh - and I only used 1T or cornstarch at end to thicken sauce. Will definitely make again - thanks so much for the recipe!
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3 users found this review helpful

Pizza Bites

Reviewed: Jan. 5, 2014
I'm so glad I stumbled upon this recipe! We made a half batch (using your pizza dough recipe) and have fallen in love. Dough itself was too wet, but added extra flour to compensate. Still terribly sticky to work with, but well worth it in the end. I came out with about 25 bites using apx 25g of dough for each bite. I *do* wish I had had block mozzarella cheese, but I had to work with what I had on hand ... which was that shredded stuff, so mine could have been cheesier, but I compensated by simply dropping some more cheese on top once they came out of oven. I do think next time I'll add some garlic and Italian seasoning to dough prior to rising. It needed a bit more kick. Haven't tried freezing yet, but am quite anxious to do so. What a great alternative to those premade frozen blocks of artificial flavors and seasonings. Thanks so much for recipe.
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Easy Orange Cream Slush

Reviewed: Jan. 5, 2014
I love the fact that you can play with this and come up with so many different variations! Our favorite is to add a couple of heaping T of yogurt and a splash more oj (smoothie type, I guess). I do scale sugar down by half and cut ice to about 2/3rds the amount called for. But that's just our personal preference. Tastes great as written. Thanks so much for recipe!
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Photo by Litegal1

School Lunchroom Cafeteria Rolls

Reviewed: Jan. 4, 2014
Outstanding. We absolutely loved. Scaled down to 15 and made primarily as directed. Noting following changes for my records (as I *will* be making these again): use 3T from the warm water along with sugar to proof yeast; 2 2/3 c flour; 1/3 c whole wheat + more when kneading. Do knead dough after adding flour - not much, but give it a few nice turns. Only added about 1T of melted butter after 1st rise and then kneaded for a good 3-5 minutes. Baked in 13x9" buttered pan and mine did take a few minutes longer to bake - probably around 15 to 16 minutes. Very nice!
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8 users found this review helpful

San Francisco Pork Chops

Reviewed: Jan. 2, 2014
Beautiful glossy looking sauce (although I only had to use half the cornstarch/water mix), but as so many others have said it's salty. Next time will increase the amount of broth (use low sod) and cut the soy in half. I had lovely inch thick chops which after searing and then covering (even tho I removed after only 10 minutes) were overdone. Would suggest leaving lid off pan and watching carefully. If you sear, 5-7" should be enough. Will def make again after tweaking to our tastes. Other reviewers suggestion of serving over/with egg noodles was perfect.
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ATK Pulled Pork with BBQ Sauce

Reviewed: Dec. 23, 2013
Ye gods this was SO good! Made exactly as directed with exception of using our own sauce - although I did thin with 1/2 cup of the defatted juice. Da BOMB! Very time consuming (although not in a hands-on way ... I just had to be around all day for the various steps). Will most definitely make again.
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ATK Sichuan Stir Fried Pork

Reviewed: Nov. 27, 2013
This stuff was AWESOME! Very pleased with recipe. I do think next time I'll use 3 ribs of celery instead of 2 and we kept the meat slices matchstick thin...but not actually cut into matchsticks - which was fine. Soaking in baking soda made a huge difference - meat was fork tender, with crispy edges from browning in the oil. The garlic/onion/chili oil mix was incredible - I used a half and half mix of hot sauce (rooster stuff) and chili paste. Should have doubled that. John thinks adding nuts would be nice as well for additional crunch. Will def make again.
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Easy Spicy Mexican-American Chicken

Reviewed: Nov. 20, 2013
This was good. Not great, but good flavor. Personally, I'd prefer to see this sauce used as a chicken wing sauce as opposed to baking the chicken thighs in it. I'm picky with thighs and (if not BBQing) always cut, pull, and wash away as much as the fat as possible. Even then, as someone else mentioned, when making as directed, the sauce was too diluted with fat from the chicken (and I was particularly careful with these). We did scale cayenne down to 1/2 T and I threw in a little honey along with the brown sugar (about a tsp or so). We ended up removing from the sauce, separating the fat from the sauce, then brushed more of the remaining sauce on top while running under the broiler to crisp it up a bit.
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Displaying results 61-80 (of 526) reviews
 
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