Lulu Recipe Reviews (Pg. 3) - Allrecipes.com (13215107)

cook's profile

Lulu

Reviews

Menus

 
View All Reviews Learn more

Blackberry Pie I

Reviewed: Apr. 8, 2012
I'm not a fruit pie fan myself, and neither is my husband, so I never had cause to make one even though I bake all the time. But my husband has a coworker who loves blackberry pie, but hadn't had it since he was about 10 years old (he's in his fifties now!) So I made a blackberry pie and brought it in when they were on lunch break, and he said it was just like his mother used to make. All they guys there who tried it were going crazy over it, and it was the first pie I'd ever made! I used the "Pastry for Double Pie-Crust" recipe as submitted to this web site by Taste of Home Test Kitchen.
Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Peanut Butter Cups

Reviewed: Apr. 8, 2012
I made these for a friend who is a Reeces cup addict, and he said they were 'two thumbs up.' I took the suggestions of other reviewers by greasing a silicone muffin sheet instead of using liners, and added 1/4 cup crushed graham cracker and about 1 tsp vanilla extract to the peanut butter mixture. When they were done the top layer was a bit patchy, and some of the filling was exposed, so I used a pastry brush to smooth the top layer with some additional melted chocolate. It made some really pretty brush strokes, and I'm a bit of an artist, so I'm planning on getting some butterscotch and white chocolate chips - which I can then color with food-dye, and do some nice pictures on the cups for festive treats and gifts to give away.
Was this review helpful? [ YES ]
4 users found this review helpful

Lemon Thyme Rice

Reviewed: Apr. 4, 2012
I saw that people were saying there was a typo in the ingredient list - 1 tsp of thyme instead of 1 tb - and corrected for that. It turned out awesome! It tastes like a heavy-rice version of my home made chicken soup. Probably because of the thyme. I think I'll make it frequently for my family, but I'll make it with brown rice for myself to get a nice rich taste. The recipe is great on it's own, but it also is open for easy and delicious tinkering options. A good dish to throw in bits of leftover veggies or chicken.
Was this review helpful? [ YES ]
2 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Apr. 4, 2012
I followed the recipe as best I could with what I had on hand. I didn't have any cayenne, so I used a little cumin and chilli powder instead. I also brushed the chicken with a tiny bit of honey before I seasoned it. I only used half the butter, more on accident than anything, and I think I'll try to remember next time, cause the chicken was a little dry. Of course my husband loves his chicken to be dry for some reason, so that was fine for him, but for normal people, definitely keep the butter! I also used fresh squeezed limes for the juice. I don't know if it makes a huge difference, but hey, why not? Thanks for the recipe. I'll be making this again very soon!
Was this review helpful? [ YES ]
1 user found this review helpful

Sweet Dinner Rolls

Reviewed: Mar. 30, 2012
These were really tender and flaky, with a nice sweetish buttery flavor. They were a big hit with my family. My picky toddler even ate his green beans in order to get a second one! I don't have a bread machine, so I did it in my KitchenAid. I heated up the milk and water in the microwave for a little over a minute, then I put it in my KitchenAid bowl and mixed in the sugar, then the yeast and let it proof 10 minutes. I added the flour a half cup at a time, and it was really sticky so I needed to add an additional 1/2 cup of flour. I kneaded it with the dough-hook for 10 minutes, then let it rise covered in the bowl for 45 min. I then proceeded with the recipe as written,. though I baked them at 375 for 15 minutes. Next time I'll pull them out about 2 minutes earlier than that. I'll be adding this to my regular dinner rotation! Thanks for the recipe.
Was this review helpful? [ YES ]
3 users found this review helpful

Sweet and Sassy Hash Browns

Reviewed: Mar. 29, 2012
I have a recipe of my own that is similar to this, but I use cinnamon, salt, pepper, and garlic powder. I wanted to add spice like you did here, but I just had some cumin. Still, thanks for the tip of adding the spicy stuff to the sweet. I cut down the amount of brown sugar a little bit, and again used cumin instead of chile powder, but these had an awesome flavor. I still think I'll go back to using cinnamon instead of brown sugar cause the sweet potato is sweet enough on it's own, but other than that I'll be following this recipe from now on. I've never had much success in getting my hash browns to crisp up, and the first time around this was no exception. But I had some leftovers and put them in a tupperware in the fridge for a few days, and reheated them over the skillet, and they got really nice and crisp. I'm not sure what did it, as I've stored shredded sweet potato in the fridge overnight before and didn't get such good results. I'll have to figure that one out on my own I suppose. Thanks for the recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Coffee Jelly

Reviewed: Mar. 23, 2012
Every other reviewer kept calling this 'refreshing', and really, there's no other way to describe this tasty dessert. Perfect on a warm New England evening. It was so easy to make too! I used Splenda to sweeten it, and used Starbucks Caramel flavoured coffee. I poured it into little Irish coffee mugs to set, and topped it with whipped cream. They looked great and tasted even better than they looked! Simple, delicious, and yes, refreshing! Thanks so much for this recipe! I will be making this for me and for company over and over and over again!
Was this review helpful? [ YES ]
3 users found this review helpful

Roxie's Bran Muffins

Reviewed: Mar. 19, 2012
What's great about these is how much option you have for tinkering. I only really like raisins in oatmeal cookies, so I cut them from the recipe (would've used blueberries instead, but I didn't have any on hand). I cut the sweetener down to 1/3 cup (I used Splenda because I couldn't decide whether honey or brown sugar would taste better with this particular recipe. So I used a more neutral-flavoured sweetener to see what I thought, but I think next time I may use some of both honey and brown sugar!) I did as other reviewers suggested, and added 1 tsp vanilla and 1/2 tsp baking powder. They turned out awesome. I think the apple I used was rather large, so I may opt for a medium sized one next time, as there was just a wee bit more apple than I wanted, but other than that they were great. (I chopped the apple too, rather than shredding it. I think a mid-ground would be best... really really finely diced apple, but not quite shredded.) These muffins were really moist and had a great texture. I'll have it be known that I'll be using this as my go-to recipe for ways to use up bananas that have gotten too brown.
Was this review helpful? [ YES ]
1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: Mar. 17, 2012
Great recipe! I followed some suggestions from other reviewers. I cut the brown sugar and ketchup down to 1/4 cup each, and added 2 tb Worcestershire to that mixture, and put that on top rather than the bottom. I only used one egg, and added a tsp of garlic powder, and used Ritz cracker crumbs. I was going to use just 1/4 cup milk but forgot it. It was still nicely moist, but the milk I think would have made it perfect! I will definitely use this as my default meatloaf recipe from now on.
Was this review helpful? [ YES ]
1 user found this review helpful

Soft-N-Fluffy Hamburger Buns

Reviewed: Mar. 16, 2012
They turned out just as fluffy and soft as described, but pretty tiny. The batch I just made are big enough to be rolls, but not buns. I'll definitely make them again, but I'll be making fewer buns with this amount of dough. Either way, nice texture. I don't have a bread machine, so I just proofed the yeast with the water and sugar, then used my Kitchen Aid mixer to mix in the flour, Vital Wheat Gluten, salt, and oil (I used olive), and used the dough hook for about 5 minutes, then let them rest about 45 minutes before shaping them. Update: I made a half batch and got 4 standard sized burger buns. Ps; when these are fresh out of the oven they melt in your mouth! Wow! Can't get the tops to brown like I want, but it's not like the uniform whiteness compromises the flavour or anything, so I'm not too worried about it. But next time I'll try brushing them with a little milk to see if I can get the look I want. (new update: the milk hardly browned them at all. But I'm fine with white buns. No biggie!)
Was this review helpful? [ YES ]
4 users found this review helpful

Whole Wheat Wraps

Reviewed: Mar. 9, 2012
Really tasty! I had to get a technique down so I ruined the first two, but they made decent tortilla chips. The ones I made successfully were great! I added a bit of extra water, and kneaded them a good while. I didn't have wax paper, so I just rolled them out on a floured surface. My arms got a good workout from rolling them as thin as possible! But it was well worth the effort. Part of me thought they'd turn out too crumbly to make a wrap without splitting the bread, but they're quite flexible! These made a great turkey wrap, and I'm hoping to have taco night at home soon to try them out for that. Thanks for the recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Oat Applesauce Muffins

Reviewed: Mar. 8, 2012
I got great results from this recipe along with some of the recommended changes. I microwaved the oats and buttermilk for 1.5 minutes, and let it sit as I preheated the oven and prepared the rest of my ingredients. As some reviewers suggested, I added 2 tsp. cinnamon, 3/4 tsp. salt, and a tsp. of vanilla. I myself threw in a dash of nutmeg. It really only needed to bake about 20-25 minutes, and I sprinkled a teensy bit of brown sugar on top when they were hot out of the oven, but it wasn't too necessary... really good, but not necessary! Either way, they tasted great to me, but I've always preferred whole wheat. I'm glad I found a 100% whole wheat recipe like this one. Sometimes whole wheat can be a little dry, but these had a great moist texture and a delicious flavour!
Was this review helpful? [ YES ]
3 users found this review helpful

Glazed Apple Cookies

Reviewed: Feb. 5, 2012
Great flavor! And like another reviewer said, they're more cake-like than cookie-like. They're soft and springy... I actually added a touch more flour, and they were still very, very soft. I didn't realize I was out of confectioner's sugar when I made them, so I didn't make the icing, but they were delicious enough without. My 17-year-old kid brother was practically eating them three at a time! I put the best of the batch in a gift for my Mother, and needless to say her diet hasn't been going so well! Just mixing in the cinnamon, cloves, and nutmeg into the flour made my day feel so christmas-ey!
Was this review helpful? [ YES ]
2 users found this review helpful

French Bread Rolls to Die For

Reviewed: Jan. 25, 2012
Wow! I've made bread many, many times before, but had never gotten around to making dinner rolls. I thought I'd shake things up today and whip some up, and this recipe seemed easy enough. What great results! I don't keep bread flour on hand, so I just used all-purpose, and I used olive oil rather than vegetable. They were light and fluffy, with a nice, chewy crust, and so easy to make. They look like they came from a bakery too! So smooth and keep a nice shape! I tried using whole wheat flour for a batch, but they were a bit dense and didn't rise as nicely or look as professional, so I'll probably find a different recipe for whole wheat. But for white this is definitely gold! Update: I made another 100% whole wheat batch with this recipe, but I added an additional 1/4 cup warm water to the yeast/sugar mixture to proof, and sifted 2 1/2 tablespoons of vital wheat gluten with the flour. They rose quite nicely and are no longer dense. Still, it's obvious this was a recipe made for white flour, but with the extra liquid to moisten it and wheat gluten give it the extra oomph I'd say it's a decent way to go.
Was this review helpful? [ YES ]
6 users found this review helpful

Kori's Whole Wheat Cookies

Reviewed: Dec. 23, 2011
Nice mild flavour; not too sweet and perfect with a cup of coffee or tea! They baked a bit crumbly, but tasty anyway. I made a batch to put some on a Christmas cookie tray for a family with a diabetic mom, so I substituted the sugar with Splenda with no trouble.
Was this review helpful? [ YES ]
1 user found this review helpful

No Bake Cookies VI

Reviewed: Dec. 23, 2011
Easy and tasty! Thanks for a great recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Reviewed: Dec. 22, 2011
Made this for dinner tonight, but used this recipe as more of a guideline. I had a few leftover already baked biscuits, so I crumbled those in the baking dish as a bottom crust, made the recipe as called for,except I had no biscuit dough, nor any time to make any from scratch, so I made a standard pie crust. My mom said the only thing I need to tweak is to make a double batch next time! Great recipe! I also had no celery so I also added a half cup of frozen corn.
Was this review helpful? [ YES ]
2 users found this review helpful

French Bread

Reviewed: Dec. 21, 2011
I don't own a bread machine, nor do I keep bread flour on hand (perhaps I should!) but using regular flour and following other reviewers instructions on doing it without a machine yielded excellent results! My fussy, bread-snob of a husband was quite impressed! I baked it 20 minutes, and the crust was not as crunchy I was hoping, so next time I'll make sure to bake it the recommended 25 and see if that crisps it up. However the insides were perfectly soft and tender! I'll probably try making it whole wheat sometime for myself and see how that works out. Update: I replaced the flour with 100% whole wheat and was very pleased. Sometimes Whole wheat can be a bit dense or dry but it works well in this recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Dec. 17, 2011
I didn't have any wheat germ, so I just followed another reviewer's tip to just replace it with an additional half cup of whole wheat flour. It worked really well! One thing I must say is that if you follow the serving size of a 12" pizza it will be on the thicker-crust side, and I had to bake it for about another 10 or 15 minutes. If I had made a 14" or 16" pizza I think it would have been more accurate to the instruction's bake time. Either way, great recipe. I'll definitely make this again! Update: Made this again only I used a 24 inch pizza stone rather than the 12". Perfect! The baking time is accurate to that size and the crust was the perfect thickness. Even the anti-whole-wheat family members went back for seconds... and thirds!
Was this review helpful? [ YES ]
6 users found this review helpful

Pizza Dough I

Reviewed: Dec. 17, 2011
I had a lot of company sort of unexpectedly this evening and didn't know what I could feed them all. This really did the trick! Everyone said it was awesome. Thanks for the great recipe! It got me out of a pinch today!
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 41-60 (of 73) reviews
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Most Popular Blogs

Read our allrecipes.com blog

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