Litegal1 Recipe Reviews (Pg. 7) - Allrecipes.com (13063256)

cook's profile

Litegal1

Reviews

Menus

 
View All Reviews Learn more

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
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
2 users 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).
Was this review helpful? [ YES ]
2 users found this review helpful

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....
Was this review helpful? [ YES ]
4 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!
Was this review helpful? [ YES ]
5 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.
Was this review helpful? [ YES ]
1 user found this review helpful

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!
Was this review helpful? [ YES ]
1 user found this review helpful
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!
Was this review helpful? [ YES ]
10 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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
3 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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!
Was this review helpful? [ YES ]
1 user found this review helpful

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!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 121-140 (of 679) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Passover Celebration
Passover Celebration

Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.

Easter Lamb, Ham, and More
Easter Lamb, Ham, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States