Litegal1 Recipe Reviews (Pg. 1) - Allrecipes.com (13063256)

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Litegal1

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Jamie's Sweet and Easy Corn on the Cob

Reviewed: Jun. 18, 2012
O.M.G. Seriously the *best* corn on the cob we have ever had! Sugar & lemon juice? Insane! But it worked beautifully! I am somewhat of a corn snob (and would personally be perfectly content eatting it virtually raw from the stalk) so I was somewhat hesitant and made two pots - one just in boiling water, the other as you directed in your recipe. The subtle sweetness of the sugar meshed with the tangy lemon juice was superb. Thank you so much for recipe!
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112 users found this review helpful

Spicy Bean with Bacon Soup

Reviewed: Jan. 1, 2010
I've spent years trying to find a good Campbells Bean & Bacon soup clone - - - this is it! Made as directed and it was good. Tweaked it just a bit by noting the following: to keep your beans from staying too hard, don't add salt or tomato sauce until beans are soft; I did the ole "boil the beans for a minute, let sit for an hour" thing with fine results; Used a mixture of navy, northern, and pinto beans; puree apx 1/3rd of soup to give it more consistency; Outstanding flavor - my thanks for the recipe !!!
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30 users found this review helpful

Classic Dinner Rolls

Reviewed: Feb. 2, 2011
These were about as good as the packaged kind you see rolling around Walmart at Thanksgiving time. Had to use quite a bit more flour - probably another 1/2 to 3/4 cup - as dough was incredibly sticky and virtually impossible to kneed for the alotted time. Next time will try and knead with KA as someone else mentioned. If you're like me and use a scale, I ended up with exactly 1# of dough which evened out to a little over 1 1/4 oz per roll. I'd probably shoot for 10 next time at 1 1/2 oz instead of the 12 rolls.
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29 users found this review helpful

My-Hop Pancakes

Reviewed: Jan. 16, 2011
Ye gods these were good! I don't like huge puffy pancakes, so I deliberately thinned them out abit, but for us they were perfect! I had to adjust for what I had on hand and ended up a) halfing recipe, b) I couldn't stand putting in all that oil so I only used about 1T of oil and used half and half for difference, c) used fresh lemon juice (2 good squeezes for a half), let sit for 20", then thinned out batter with about a dollop of milk. Ended up with 7 nice size pancakes - perfect for husband & I. Wonderful!
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26 users found this review helpful

One-Dish Chicken and Stuffing Bake

Reviewed: Apr. 1, 2010
First off, I'm not sure I agree with the cooking time. Cooking at 400 for 30" made my chicken come out rubbery - I'm not sure, but I believe cooking it at 350 for 45" may be a better bet. For presentation and ease of prep, 4 1/2 stars. For taste - well, as others have said, not much there. Very *heavy* meal - need to have a cold salad and/or cranberry sauce available. My daughter (with 5 children) will love this; for myself and my husband, well - it'd be fun to play around - I'd like to try with homemade stuffing, a nice homemade sauce or gravy, maybe add some mushrooms, or something - not sure just yet. Many thanks for idea, though.
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26 users found this review helpful

Sausage Soup

Reviewed: Dec. 21, 2008
Outstanding for a cold winters day. I too used spicy sausage, substituted beef for chicken broth, used elbow mac (only thing I had on hand), threw in a small piece of parm cheese rind, then served with shredded parm cheese on top. Hubby (who rarely enjoys soup) loved. Very nice - thank you for recipe.
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18 users found this review helpful
Photo by Litegal1

Striker's Potatoes O'Brien

Reviewed: Oct. 13, 2011
It killed me to have to wait until this morning to eat and rate, but wait I did - and it was well worth it. 6 potatoes, 1 bell pepper and 1 onion gave me a 3# bag of frozen Potatoes O'Brien. I boiled whole (with skins) for 10", cooled, and then peeled and diced. They were so sticky I did as someone else suggested and rinced the cubed potatoes off in water, thoroughly dried, and then proceeded to oi, bag and tag. This morning, heated up a small cast iron skillet with a little olive oil and some butter, reached in the bag, grabbed a handful and TADAH! Crispy crunchy on the outside, soft and fluffy on the inside - - - simply wonderful. Thank you SO much for recipe! I'll be making this monthly from now on :) UPDATE: Just an fyi - I've found so many uses for these potatoes! They're also great for pot pies; potatoe, clam chowder, and vegetable soups; added to breakfast burritos, etc. We simply adore them.
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16 users found this review helpful
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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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12 users found this review helpful

Whole Egg Mayonnaise

Reviewed: Sep. 5, 2012
I never in a million years would have thought the comments re: using an immulsion blender would have worked. From start to finish, this took all of - what - 10 seconds? maybe 15? Halved recipe, dumped everything (oil last) in mason jar, placed blender on bottom as others recommended and TADAH! Totally incredibly fantastic! Thanks so much all!
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12 users found this review helpful

Gourmet Grilling Burgers

Reviewed: Jul. 21, 2010
I was trying to figure out if I liked these or not, when my husband looked at me and said "These taste a little like meatloaf, don't they" - and he was right. I guess it was the combination of garlic, sausage, egg, and the cheese turned it from a hamburger into a meatloaf type burger. It tasted good, just not what we were expecting ...I topped with steak sauce, lettuce, tomato, onion, and pickles - maybe if we had used BBQ sauce. Thank you so much for recipe....
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12 users found this review helpful
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Homemade Plain Yogurt

Reviewed: Aug. 17, 2011
Boy, the yogurt gods must have been smiling on me today! Made through steps 2 as directed (total novice here), then (having seen Witzken's note about making in crockpot), *baked* them in jars sitting in warmed water in crockpot. Used int temp prob and maintained water at apx 120 (which I guess should have killed culture, but didn't). Covered with towel, then lid, and let them bake for apx 4 1/2 hours. Mine set up beautifully, completely smooth and creamy, with a nice little twang. I'm totally hooked, now :) Thanks for recipe!
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10 users found this review helpful

Smoked Paprika Vinaigrette

Reviewed: Jan. 6, 2011
I had one lowly lime that needed to be used up when I stumbled upon your recipe - I almost didn't make it as I've been on a "bad recipe" roll this week. But WOW! Jackpot! This dressing is out of this world great - the combination of lime, honey, paprika, etc is killer. TY so much for a new family favorite.
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10 users found this review helpful
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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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9 users found this review helpful

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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9 users found this review helpful

Jeff's Hot Dog Chili

Reviewed: Mar. 21, 2013
I know everyone hates it when you change recipes, but hey - I'm not a pro and I can't customize it so don't read on if you're annoyed by my notes. Watching fat, so I opted to combine the meat & water first - merrily mashing and squishing along so I could achieve that hotdog sauce consistency. Then I drained meat and skimmed the fat from the liquid. Was worried about the sweetness of our ketchup, so I only added half of what was called for and stopped after that (would have been way too sweet). Entirely skipped the sugar, but added everything else recipe called for. Added back some of the reserved liquid and let it reduce. Finally opted to add a few shakes of Hungarian Hot Paprika for just that little bit of kick. Outstanding and a new hotdog sauce fav! Thanks so much for the recipe!
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9 users found this review helpful
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Tomato Basil Pasta

Reviewed: Jun. 6, 2012
Outstanding. Perfect for a hot, humid pre-summer day. I had some pesto I had to use up, so my only change was to substitute 3 heaping T of pesto in place of the basil (made a half recipe). Used roma tomatoes and sweet onion which I let marinate in olive oil and pesto for about an hour. Quick, easily, and totally devine. Served with a tossed salad and garlic bread. Thanks so much for recipe! UPDATE: We were out of feta cheese, but hubby wanted this dish again so I roasted some veggies and turked it into a sort of Pasta Primavera. Delish!
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9 users found this review helpful

Apple Squares

Reviewed: Apr. 22, 2012
5* for taste, 5* for ease of preparation, and 5* for absolute yummieness. I had these puppies whipped up in 5 minutes and out of the oven in 28". 3 minutes later they were gone. I mean scarfed. Had to change up just a bit by changing sugar to Splenda (and cut down to about 1/4 cup eyeballed), and upped apple to 1 cup. I was also out of butter and forced to use margarine, but incredibly that worked out fine as well. I lined our pan with parchment paper and had no problems with them staying together. A top notch recipe. My family and I thank you!
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9 users found this review helpful

Holstein Crinkles

Reviewed: Jul. 10, 2011
These were the most insanely wonderful cookies I've made in AGES! Ye gods, they were fantastic! Made a half batch of dough in the morning (using regular sized chips as I was out of minis), then got tied up and couldn't bake until around 7:00 that night. Messy - at first, yes. Towards the end, I simply dropped a teaspoon of dough into the powdered sugar, rolled it around, and then shaped into a ball. Husband grabbed 2, munched, walked back into kitchen, dropped to his knees and said "I love you" (after which I let him snag another one). Seriously, these are great.
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9 users found this review helpful

Pat's Cream of Potato Soup

Reviewed: Mar. 29, 2011
Made as written, am rating as a 4 as it screams for seasoning...After eating a bowl, I went back and pureed a cup to thicken, added tons of pepper, a dash of ground mustard, some parsley and a bay leaf. Most soup improves with time, so am going to let simmer for a couple of hours and then recheck. This is a great starter recipe, though. Thank you so much.
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9 users found this review helpful

Bolognese Spaghetti Sauce with Sausage (Ground Beef)

Reviewed: Apr. 22, 2010
Great base recipe! I made two (2) batches (slaps forehead ... simply had to as I can never just leave a recipe alone). Original version was good - very good. Modified 2nd batch to suit our tastes with only a few minor changes: used a mixture of 70% beef & 30% spicy italian sausage, added 2 cloves of garlic, really browned the heck out of the meat & veggies (fairly high heat to get all that nice brown goodiness), sub 1/2 c red wine for water, and a squirt of tomato paste (maybe a T ???) just to get it a little more richness. YUMMMM! Thanks so much for recipe... Update: oh yikes - I boiled up some rigatoni, tossed it with the sauce, threw it in a baking dish, covered with cheese and baked for 30" covered, then 10" uncovered ... to die for
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9 users found this review helpful

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