Litegal1 Recipe Reviews (Pg. 6) - Allrecipes.com (13063256)

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Sour Cream Cornbread

Reviewed: Sep. 18, 2013
Halved recipe and baked in 9" cast iron skillet for 25 minutes. Made as directed with exception of dropping sugar to 1/2 cup (for half batch). Beautiful rise, nice and moist, but a bit too sweet for our tastes. Has a pronounced corn taste. Note to self: when making again, use 1 1/3 flour, 2/3 cornmeal, and cut sugar to scant scant 1/2 cup ... try 6T butter?
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OMG Perfect Frosting/Filling

Reviewed: Sep. 18, 2013
Edit for me (Twinkies): 1 cup water; 1/2 cup veg oil; 3 eggs; 1 18oz yellow cake mix; 1oz pkt instant vanilla pudding; Beat water, eggs & oil; Add cake mix; beat; add pudding; beat; Bake at 325 in bar pan for 19-21 minutes;
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Buffalo Chicken Wings I

Reviewed: Sep. 18, 2013
Husband absolutely loved. I'm more of a 4ish, but then again I'm not a buffalo wing nut like he is (grin). For mine, I added a splash of honey, a dribble of Worcestershire, and then a squirt of ketchup ... As far as the rest of the procedure went (for my records, sorry) went ahead and baked earlier in the morning, then when it came time to eat, tossed in sauce and ran under the broiler. Came out nice and juicy and not dry at all (big fear). Thanks so much for recipe! Oh - I did only simmer for about 5 to 8 minutes as I was worried about the spiciness. Next time go to 15 minutes or so........
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Chocolate Syrup

Reviewed: Sep. 14, 2013
I was having a chocolate fix but didn't want the fuss and bother of my usual recipe. This was quick, easy, and took me all of 5 minutes from cabinet to ice cream (well, maybe 6 to 6 1/2 minutes). Either way, it was delicious. Thank you so much for recipe.
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BBQ Chicken Tortilla Pizza

Reviewed: Sep. 9, 2013
Well I totally had to cobble this together using what I had: jalapeno/cheddar wrap, chipotle BBQ sauce, and cheddar cheese instead of mozzarella ... but it was DELICIOUS! I baked mine for 7 minutes and wish I had left it in longer as it wasn't crispy on the bottom; but I simply folded and devoured it just the same. I was a little hesitant to put the cilantro on but am so glad I did. It gave just the right kick. Thank you so much for recipe!
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Lemon Vinaigrette

Reviewed: Sep. 2, 2013
Delicious! So fresh and simple - we just loved. I added an additional squirt of lemon because I love fresh lemon, but perfect as written. Thank you so much for recipe.
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Chicken and Broccoli Braid

Reviewed: Aug. 31, 2013
Husband loved ... son & I tolerated, but that's about it. I love the concept, but the filling ... well, all I could think of was chopped up baby food. Will try again, but with different fillings. Thanks for recipe.
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Carrot Cake Oatmeal

Reviewed: Aug. 31, 2013
I do *not* like oatmeal. I try to make myself eat it, though, and I thought this was wonderful. I had to use regular old fashioned oats, so as others had suggested, I simply cooked them for a few minutes before adding the oats. I do wish I had used a better apple. I used Red Delicious (all I had on had) and while it gave texture, it really didn't add much flavor. Next time I'll use a Granny Smith or other tart apple. Thank you so much for recipe.
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Slow Cooker Homemade Beans

Reviewed: Aug. 29, 2013
These were pretty good. Scaled brown sugar way down (to about half what was called for) and baked in the oven after giving beans a brine pre-soaking and then simmering beans for about an hour (my crockpot died and moved on to a better place). Still a little sweet, but I'm not complaining (grin). Thanks so much for recipe.
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Hasselback Potatoes

Reviewed: Aug. 26, 2013
I just happened to have picked up some petite russets and was looking for something different - this fit the bill perfectly. I can see why this wouldn't be too terribly appealing if you were using a regular sized russet ... but with the petites, they were superb. Just the right size - super crispy on outside (I used a mix of olive oil & butter and made sure to get down into the cuts) and creamy on the inside. I did 20" in oven, then put breadcrumbs and parm cheese for last 15 minutes of cooking. I also used conv oven which probably helped with the crispiness. In any event, will make again. Thank you so much for recipe.
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Chef John's Ranch Dressing

Reviewed: Aug. 26, 2013
This was really good and I thoroughly enjoyed! Thank you so much for recipe :)
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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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