Litegal1 Recipe Reviews (Pg. 5) - Allrecipes.com (13063256)

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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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Classic Goulash

Reviewed: Nov. 15, 2013
Just like Mom used to make...halved recipe, threw in some corn, out of bell pepper, still made enough to feed an army. Shredded cheese on top helped.
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Chile Pork

Reviewed: Nov. 7, 2013
This was different. By itself, the pork was just dry dry dry with an overpowering taste of - well, I'm not sure if it was too much cumin or too much chili powder, but *something* was off. I just couldn't eat it. Having said that, I had made some Spanish rice to go along with meal, so I simply cut the meat up smaller, mixed it in with the rice, cheese, and sour cream and ate it in a burrito. Now THAT was good. I'd probably give this a 3 1/2 (only because the meat was SO dry ... and I had cut my pieces fairly large after ready similar comments by other reviewers. Thanks so much for recipe, tho.
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ATK Salty Thin and Crispy Oatmeal Cookies

Reviewed: Nov. 3, 2013
These things are HUGE! Delightfully crisp on the outside, slightly chewy on the inside, and this insanely wonderful hint of salt ... such a nice change of pace from my usual oatmeal, raisin & chocolate chip recipe. Only use 6 per cookie sheet and *do* let sit for the full 15 minutes before removing or they don't crisp up. I came out with about 30 cookies - using between 1 1/2T to 1 3/4T dough.
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ATK Baked Ziti

Reviewed: Oct. 30, 2013
Pretty good stuff. I halved recipe with no problem and baked in 8x8 pan as specified. Didn't expect much after mixing cottage cheese with pasta & sauce (tasted terrible), but once it baked, it all came together. Neither John nor I cared for the sauce that much - a bit too sweet for our tastes, but could easily modify by using Johns sauce. I also cooked the ziti too long - I went 6", got distracted and forgot to rinse, so it was overcooked (blech). Next time, really watch time and keep at 4 to 5 minutes (as it will continue to soften in the oven). Super cheesy and goopy in the middle with nice crunchy bits of pasta on top. I was also out of heavy cream so I just used 2% milk with no problem. Will make again.
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French Baguettes

Reviewed: Oct. 30, 2013
Loved ... loved ... loved this! How such beautiful simple ingredients could bake up into the most flavorful bread is beyond me! Made in KA in under 10 minutes - times for rising are perfect - and the bread itself is delightfully chewy. Only change was to skip the egg yolk wash (spritz sides of oven). This is an absolute new family favorite - will be making this over and over and over again. Thank you so much for recipe!
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Coconut Pancake Syrup

Reviewed: Oct. 28, 2013
This is very good - as long as you understand that the coconut flavor is quite subtle. Personally, I enjoyed it - but I *do* wish I had some coconut extract (as others have mentioned) to give it that last little ummph of flavor. It's quick and easy ... I think I'm going to make a poke cake try drizzling this on the cake. I only had sweetened coconut, so I simply scaled back on the sugar. Thanks so much for recipe!
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ATK Beef Tacos

Reviewed: Oct. 27, 2013
5* for method of preparation / 4* for taste. This is a very Americanized version with no kick whatsoever. Having said that, the flavor is insanely deep and rich and I'm definitely going to apply their process to my usual taco mix. Both Jonathon & John loved this ... me not so much. I'm not crazy about the brown sugar & vinegar additions. 99% of those flavors dissipated during the simmering, but there was still that lil bitty 1% remaining. Perhaps if the meat had been spicier I wouldn't have noticed...but I did. Still, all in all a good solid recipe - perfect for kids and those sensitive to spicy foods.
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ATK Perfect Chocolate Chip Cookie

Reviewed: Oct. 27, 2013
Ye gods, but these were seriously the best chocolate chip cookies I've ever eaten (except once, in San Francisco). Incredible rich nuttyish/toffish flavor from browning the butter and using the dark brown sugar. I did weigh flour and found I still had to add about a heaping T extra to make them scoopable. Cooked for 7", rotated, then cooked for another 4 and they were crunchy on the outside/soft and chewy on the inside. For the size cookies I made (slightly smaller than called for) I probably could have gone 6" then 4" more. Still, lovely lovely recipe.
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ATK Quick No Rise Cinnamon Rolls

Reviewed: Oct. 26, 2013
For a quick biscuit type cinnamon roll, these really are pretty good. I scaled back on the filling. I rolled from the short side and still had 8 huge rolls. May try again just to see if there really is a difference - maybe that's why they were so sweet (?) - perhaps it changes the dough to filling ratio. Glaze is wonderful. Biggest problem is looking at them and expecting that soft yeasty texture ... which I didn't get. None the less, they were good.
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ATK Macaroni Salad

Reviewed: Oct. 24, 2013
5* for technique. Using their method definitely infuses flavor into the macaroni and the lemon juice gives it a freshness that I wasn't getting with my usual vinegar. I like the addition of cayenne as well. Is it a stellar recipe all the way? No. But it's a good solid base to build from. For our tastes, double the celery and add hard boiled eggs.
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Classic Apple Pie Filling

Reviewed: Oct. 24, 2013
Folks, if you're going to make this, follow the recipe exactly. Do *not* substitute regular cornstarch for the jam/jelly Clear Jel. You must use ClearJel which is kind of hard to find at markets (at the present time). Using cornstarch can interfere with the bacteria heat killing process and is not recommended by the USDA. If you're unable to find ClearJel, you can still can your filling, and then simply add flour or cornstarch after you open the jar (simmer with flour for 5 minutes or mix flour & melted butter together and add it to your filling before baking).
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ATK Classic Grilled Cheese Sandwch

Reviewed: Oct. 23, 2013
As far as the cooking method goes, this was hands down the best I've tried. Crunchy on the outside, soft and squishy on the inside. Good cheese to bread ratio. I only had sharp cheddar, which was okay - but not great. Will use mild next time.
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Crispy Orange Beef

Reviewed: Oct. 17, 2013
Sorry. We didn't care for this at all.
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Baked Ham and Cheese Party Sandwiches

Reviewed: Oct. 16, 2013
OMG these were SO SO good! I'm really not crazy about ham and I can't stand Swiss, but ye gods! I couldn't stop eating them! Definitely going on my Holiday luncheon/app menu this year. Thank you!
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Heather's Healthy Oatmeal Surprises

Reviewed: Oct. 4, 2013
Everybody seemed to have changed the recipe (which I personally have no problem with) so I did too (wink wink). Cut to 1 stick butter, 1/4 cup applesauce, cut white sugar to 1/4 cup (next time, leave at 1/2 cup and cut the brown sugar down to 3/4 cup - - - they were plenty sweet, but didn't have the crispness we enjoy); and then I just threw in a hodgepodge of fillers (choc, flax seed, peanut butter, raisin, in short - I pretty much cleaned my cabinets out from misc small bags of leftovers). They were fantastic. I came out with close to 5 doz cookies and sure enough - you'd never know these were made with whole wheat flour. Thanks so much for recipe!
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Hot Dog Onions

Reviewed: Sep. 29, 2013
Lord have mercy, these were SO GOOD! I'm kicking myself for not having made these earlier! Thank you so much for recipe!
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Soft Garlic Breadsticks

Reviewed: Sep. 26, 2013
I thought these were great. I should have known that absent a baking sheet with a rounded form, the bottom would be flat - which at first disappointed me, but after I ate (a few ... okay - several), I found that I enjoyed the difference in texture (crunchy bottom, squishy top). I came out with 14 fairly large breadsticks using around 50g of dough per stick. As others have mentioned, watch cooking time - mine were completely done in 14 minutes. Only complaint (which I noticed in other pictures) was that for some reason, the top doesn't brown. You have a nicely browned bottom, and a pale rather sad looking top. Is that from the butter brushed on before baking? In any event, we enjoyed and will make again. Thanks so much for recipe.
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