Lulu Recipe Reviews (Pg. 2) - Allrecipes.com (13215107)

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Chocolate Cheesecake

Reviewed: May 23, 2012
I myself don't care for chocolate, but I wanted to make a chocolate and a regular cheesecake for a friend's birthday. I used this recipe for the chocolate one, and after stirring in the chocolate chips I suddenly thought to myself, "wait a minute... I bet anything I was supposed to melt these." Yep. So I ended up with a chocolate chip cheesecake rather than chocolate batter. That mishap not withstanding, it got great reviews from the birthday boy, and also my brother said it was - hands down - the best cheesecake he had ever had! I made a different crust than directed only because I prepared two crusts before picking the recipes. I also had only reduced fat cream cheese on hand and everyone said it was still very, very rich. I topped it with a cup of cool whip beaten with a tablespoon of chocolate milk mix... mostly to disguise the crack that formed on the top of the cake, but it complimented the flavor of the cheesecake nicely. I'll definately try this again and MELT the chocolate, but if I want to make a chocolate chip cheesecake again I'll use this recipe and 'forget' to melt the chips! Perhaps I'll also try melted butterscotch or white chocolate chips! That's a flavor I could go for!
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Cold Oven Popovers

Reviewed: May 23, 2012
I added a dash of vanilla extract to the recipe. My Popovers REALLY popped! I turned on the oven light with 5 minutes left, and they were 5 inches out of the pan! I'm glad I peeked, because they would have burned if I left them in even another half a minute. Great with honey butter!
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Apple Scones

Reviewed: May 13, 2012
I followed some other reviewers' advice and added a second apple, plus 1/2 tsp cinnamon mixed in with the batter along with 1/4 tsp allspice and 1/4 tsp nutmeg. I also used Splenda in place of sugar, whole wheat flour in place of all-purpose, and margarine in place of butter and had no issues. I then sprinkled the top of the 6" circle with a tablespoon of splenda and additional cinnamon, and cut it into 8 scones. I think I might swap some of the flour for oats next time, just to shake things up, but they're still delicious without that particular extra touch. Also, I was in a bit of a fluster when I was making these (long and unrelated story) and added the liquids before I realized I had not yet cut in the margarine. So I cut it in as I simultaneously mixed in the liquids, just moistening the dry. No problems came of my err. A nice, simple recipe, and my kitchen smells so wonderful!
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Chipotle Marinated Grilled Chicken

Reviewed: May 11, 2012
I used this as a marinade for diced chicken breasts, and cooked them on my stove top and used it for fajitas! I didn't have any chipotle peppers, so I used chipotle flakes, and garlic powder rather than cloves. I cut the balsamic vinegar in half, and that was well more than enough. Awesome for chicken that's going in fajitas and quesadillas!
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Double Orange Scones

Reviewed: May 10, 2012
I didn't much like the idea of orange chunks in the scones, but I liked the idea of orange flavor. So I juiced an orange, grated the entire peel into zest, and mixed the zest in with the dry ingredients, and the juice went in at the end with the wet ingredients. I also whipped a quarter cup of nonfat plain yogurt into the egg mixture, and it gave the scones a nice light texture. The dough was really sticky, but they baked up nicely. I also used 1 cup whole wheat and 1 cup white whole wheat flour. I used margarine instead of butter, and Splenda instead of sugar, and neither change affected the outcome of the recipe. I skipped the orange butter, and instead spread clotted cream and honey on a scone while it was warm, and it was fantastic! It was good luck that I came across clotted cream too. They don't carry that in many stores, and because it goes bad so fast I'll just have to eat a lot of these scones to use it up! PS - These are so wonderful that they're worthy of being my mother's day gift to my dear mama. She's going to love them!
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Ginger Salmon

Reviewed: May 8, 2012
I really enjoyed this recipe, but my picky husband wasn't a fan.Again, he's really fussy about food, so that has not affected my rating. I used ground ginger as that's what I had on hand. Went nicely with fried brown rice and sesame soy green beans.
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Butterscotch Oatmeal

Reviewed: May 5, 2012
Really great recipe. I cut the sugar down to 3 tablespoons, and used just 2 teaspoons of butter, but I usually don't put too much sweetener in my oatmeal, so this was very much sweet enough for me. I also added 1/2 tsp cinnamon, and a tsp vanilla, but 1/2 tsp vanilla is probably plenty. Thanks for the recipe! It makes a lot, so I have two more portions in my fridge that I'll reheat for my next two breakfasts!
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Holly's Hummus

Reviewed: May 2, 2012
I omitted the olives and doubled the garlic. A+ stuff! I haven't had hummus in years and I had some chickpeas to use up. Thanks a bunch! I'll be having a lot of pita! PS - A dash of cumin MAKES this!
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2 users found this review helpful

Mango Lassi II

Reviewed: Apr. 24, 2012
I made these to go with an Indian-themed dinner, and I always liked lassis whenever I went out to the local Indian restaurant. These were really superb, and perfect for cooling off the tongue after a mouthful of curry-smothered meats or veggies. I cut the sugar amount in half, and it was PLENTY sweet! I haven't had a lassi - or even mango - in years, and this brought the memories back on in full force. Thanks for the recipe!
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3 users found this review helpful

Easy Garam Masala

Reviewed: Apr. 24, 2012
I didn't have any garam masala on hand for a recipe yesterday, and this was a great find! Thanks for the recipe!
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3 users found this review helpful

Indian-Spiced Roasted Chickpeas

Reviewed: Apr. 24, 2012
I made these because I had a ton of chickpeas to use up from the leftovers of the salad bar at work, and I was making an Indian-themed dinner anyway. They weren't bad; in fact they were quite good, and made a nice side to my Indian dinner, but they're not something I'd make again. I just wanted to do something with chickpeas other than hummus, cause I already know I like that. It was worth a shot, and I'll certainly polish off the leftovers with gusto, but I think I'll stick to hummus for my go-to on chickpea recipes. I suppose they weren't as crunchy as I'd have liked, and I baked them for quite some time too. Still, nice blend of herb flavors!
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Crumpets

Reviewed: Apr. 20, 2012
I'm going to have to practice a bit I think. I didn't realize you aren't supposed to deflate the dough, as that is mostly written in the reviews. I ended up whipping in an additional 1/4 cup of water before I poured them into my metal egg-rings, and I did it by 1/4 cupfuls rather than 3 tbsps. I also used whole wheat white flour and added some vital wheat gluten. They still came out decent enough for a first try where I screwed up a few things. They were crumpet taste and consistency, but I had just a couple bubbles on top, and got an english muffin nooks-and-crannies type inside when I cut one open. I also just used 1 tbsp of butter, and sprayed the rings and skillet with PAM. I found I could easily remove the rings after about 3 minutes. I think I'll give this another try, but I will make sure not to deflate the dough, and to add extra water in the BEGINNING of the recipe rather than the end! I'll re-rate and review accordingly.
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Grandma VanDoren's White Bread

Reviewed: Apr. 18, 2012
This was the first time I ever baked something that looked so bakery-perfect that I took a photo of it. I got a lot of facebook 'likes' on that picture! The dough was pretty sticky, so I added a little more flour. It was still more sticky than I usually let yeast dough stay, but I went with it and got a beautiful result.
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4 users found this review helpful

Make-Ahead Sour Cream Coffee Cake

Reviewed: Apr. 13, 2012
This is the second coffee cake I've made, and the second one that tasted awesome but had a really over-moist texture. Considering it's a totally different recipe than the last one I made, I know it's something I did, not the recipe itself. I did use plain yogurt instead of sour cream, but it definitely wasn't that that screwed it up, since I swap yogurt in recipes all the time with great success, and the other recipe for coffee cake I used didn't require sour cream to begin with. The biggest change I made was scaling it down to an 8x8 pan, but yet again, I'm sure that's not the problem. I've really got to figure out what I'm doing wrong here! Either way, the flavor was awesome, just like I wanted, but again, something I'm doing is giving me a slightly more bread-pudding-like texture than I'd like.
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9 users found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Apr. 13, 2012
I love honey mustard, and anything with bacon on it is good, so I knew this was going to be a hit with me. I was worried, however, about my picky husband, and my toddler who won't eat food that is touching other food. But my kid devoured this! And my husband, who's usual response to something new is "eh, it's alright", said, "Hey, this is pretty good!" I did make some changes. I used cheddar instead of mozzarella for one. I also crumbled the bacon, but I won't do that next time cause my husband said, "You know what would be better? If you laid the bacon in a strip on top instead of in crumbles." Well, there you go! I also, cut the honey/mustard down significantly. I used - per breast - 1/4 tablespoon honey and 1 teaspoon mustard, and it was MORE than enough. I also used only about 2 tablespoons of cheese per breast, and that was also way more than enough. I also halved the breasts lengthwise to make thinner fillets, because all that yummy stuff on top makes this plenty filling. I also sprinkled a little parsley on top to make it look spiffy! ;-) This is going into the dinner rotation, and I'm planning on playing around with different cheeses. Mozzarella would be good, I just like cheddar a lot!
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Peanut Butter Banana Oatmeal Raisin

Reviewed: Apr. 11, 2012
I love peanut butter and banana, so this was a great find! I followed the advice of several reviews and got superb results. First, I used 2 cups of oats and 1 cup WW flour rather than the other way around, I used 1/4 cup Splenda, 2 whole eggs, 2 small bananas, eliminated the raisins, and added an extra 1/2 tsp baking soda. I also added a tsp of Rum extract, but vanilla would be a great option too. I pressed them flat before baking as well. These have a wonderfully chewy texture and are full of that peanut butter and banana flavor I love so much! I love all the extra oats in there. I baked them at 325F for 15 minutes and they turned out perfect. I got 16 large cookies from this batch.
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Carrot Cake Oatmeal

Reviewed: Apr. 11, 2012
Really good and really filling. It needs a little something I can't put my finger on, so I'll peruse the other reviews and see if someone has already found the answer. I may even need to double the carrot! Next time I'll also add a little less apple. It tastes fine, but it overpowered the carrot. I also cut the raisins. It was nice and easy to make it the night before, and reheat it for about a minute and half the next morning.I just have rolled oats instead of steel-cut, and halving the recipe and adjusting a few ingredients yielded me a nice, full breakfast. I dolloped it with nonfat Greek yogurt, and it was a nice touch. I'll certainly make this again, but try - just for fun - using instead a dollop of nonfat cream cheese! Both option sound awesome to me. I cut the ginger in half, cause even though I love ginger, it seemed like a bit much, and the ginger flavor I got was perfect! Subtle enough that it wasn't overpowering, but as a ginger-lover strong enough to give a tasty zing to the dish. Once I find what this needs, I'll update and re-rate this review accordingly. Until then, I still say this is a great addition to my breakfast rotation! UPDATE: Definitely double the carrot! Also, the tip of adding a little pineapple juice is a small change that makes a great difference! Highly suggested. I also tried topping with nonfat cream cheese that I whipped with a few drops of vanilla. That was SO good! Fat free whipped topping prepared the same way would be good too!
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Pan Seared Lemon Tilapia with Parmesan Pasta

Reviewed: Apr. 11, 2012
I made this for supper last night, and it was really easy. I served it over penne instead of elbows. (And just as a note for those who complained about the monotone colors of the dish, try multi-coloured pasta, or add some veggies to the pasta if it really bothers you that much.) I cut the olive oil that goes in the pasta in half; it was plenty. And I think I could have doubled the lemon juice that goes into the pasta; it was too subtle. I put half the cheese in the pasta, then the remainder I sprinkled on top of the fish. The fish itself was nice, but I'd prefer a slightly stronger flavor. My husband on the other hand, said the flavor was too peppery (but he's a bit of a wuss... a real Turkey-on-white kinda guy, so I don't heed that much). I'll use this basic recipe again, but more as a base that I can tinker with and change each time I make it. White or brown rice might be a nice swap for the pasta, or a bed of cooked veggies! Yum! Grilled veggies under grilled fish? Yes, please! :D I'd probably add stronger (but less "peppery") flavors to the fish, maybe a marinade, or I could brush it with honey or lime. The seasonings given were great choices. I might just cut the pepper from my hubby's fillet and it'd be fine for his pansy palate.
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Banana Coffee Cake

Reviewed: Apr. 10, 2012
I suppose it's my own fault for tinkering too much, cause even though the flavor was excellent the texture was way off. If I had been going for a banana bread pudding it would have been superb! The flavor is really awesome, but I took the advice of another reviewer to replace the butter with unsweetened applesauce, and I think that may have done it. All the other coffee cake recipes here suggest only replacing half the butter with applesauce for low-fat options, and I think that's probably going to be the answer here. I also used Splenda instead of sugar, which I know can sometimes throw things off, but I doubt that was it. And I doubt it was this recipe itself that's off, because the other reviews are so positive. I will probably take another stab at this in the future, because I love coffee cake and I love bananas, but I won't be doing quite so much experimentation! I'll re-rate and update my review accordingly when that time comes. Again, excellent flavor! Kudos to that.
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Pastry for Double Pie-Crust

Reviewed: Apr. 8, 2012
I bake a lot but never made a pie before (neither me nor my husband care for fruit pies, so I didn't need to until one was requested from me). I used this to make a blackberry pie and it was really easy and it turned out perfect. My first pie, but this was so easy it came out looking like I was already a pro! I refrigerated the dough between each step. Update: I used Whole Wheat White flour for a pie I just baked, and it came out beautifully! I may try regular whole wheat at some point, as I love wheat, but since I made this for someone else I didn't want to go too far! Either way, the pastry is flaky and light, and frankly it came out better-looking than my white flour pies ever did.
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Displaying results 21-40 (of 73) reviews
 
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