LAN13 Recipe Reviews (Pg. 1) - Allrecipes.com (13390705)

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Asparagus, Chicken, and Pecan Pasta

Reviewed: Jun. 23, 2015
Four stars as written. FIVE stars with the following adjustments: added more basil (about 1/2 cup); used toasted pine nuts instead, as pecans seemed odd to me; added 1/4 t red pepper flakes; one additional T of butter; and doubled the garlic. This is great if you have leftover chicken to use up. I didn't, so I just cut the raw chicken into strips, seasoned with salt, pepper, & Italian seasoning, and browned it in olive oil. As written was just a little bland for us, but with these adjustments - YUM!
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Spicy Mango Sweet Potato Chicken

Reviewed: Jun. 10, 2015
Yum! I didn't have tamari, so I used regular soy sauce and it came out fine. I recommend mixing the tamari, honey, water, and about 1/2 the hot sauce, taste it, and then add more hot sauce to your liking. I only used about 1 1/2 T, and it was plenty hot. After making this a few times, I like to add more mango than stated. To make it a little more colorful, I like to add onion, sweet red pepper, and fresh spinach. I cook all this with the garlic. Served over brown rice cooked in coconut milk, and it was fantastic.
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Spicy Mango Sweet Potato Chicken

Reviewed: Jun. 9, 2015
Yum! I didn't have tamari, so I used regular soy sauce and it came out fine. I recommend mixing the tamari, honey, water, and about 1/2 the hot sauce, taste it, and then add more hot sauce to your liking. I only used about 1 1/2 T, and it was plenty hot. After making this a few times, I like to add more mango than stated. To make it a little more colorful, I like to add onion, sweet red pepper, and fresh spinach. I cook all this with the garlic first; removed it from the pan and then cooked the chicken. Then added the veggies back when the sweet potatoes were added. Served over brown rice cooked in coconut milk, and it was fantastic.
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Buttermilk Strawberry Shortcake

Reviewed: Jul. 5, 2014
This was fantastic! I followed the recipe exactly, and it turned out great.
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Chef John's Macaroni and Cheese

Reviewed: Jul. 5, 2014
I have made this twice now; the first time was good, the second was out of this world. I adjusted the pasta to only 12 oz so it was creamier and doubled the topping. I also made sure the pasta had cooled before I added the cheese sauce. This insures that the pasta doesn't absorb too much liquid and dry out. Be sure to add the cheese a little at a time in step 4, so it stays smooth. Fantastic!
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Watermelon Agua Fresca

Reviewed: Jul. 5, 2014
Ok, don't freak out. I made a lot of adjustments, but I think I would have still loved the recipe without them, so I'm breaking protocol. Here's what I did: I did strain the pulp as others mentioned; the only problem with that, is that it really decreases the yield - it barely made four drinks. So if you plan on straining because you want it w/o pulp, plan accordingly. I prefer more lime, so in addition to the muddling in the recipe, I added a splash of lime juice at the end. Oh...and we made it 'adult' with the addition of some rum. Really delicious and refreshing.
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Lemon Thyme Rice

Reviewed: Jul. 5, 2014
Made this exactly as written and loved it!
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Homemade Baked Beans

Reviewed: Jul. 5, 2014
The only reason I didn't give this 5 stars, is because I needed to adjust the ketchup and molasses. Made as written, it was too bland for my taste. I'm not sure how much I adjusted; I just kept adding until it tasted correct. I too lessened the water and brown sugar to 1/2 cup each. I also sauteed the onion in some bacon fat for some added flavor. With my adjustments, we loved it.
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Easy Whipped Cream

Reviewed: Jul. 5, 2014
As written, for me, it tastes too much like the sour cream. The second time I made it, I reduced sour cream to 1/4 c and upped the heavy cream to 3/4 c. I added a bit more vanilla for my own personal taste as well. After the alterations, it's five stars. Having said that, both the original and adjusted versions whip up to a beautiful consistency.
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Honey Peanut Granola

Reviewed: Jun. 16, 2014
FANTASTIC! I have wanted to make my own granola for a while but have always been put off by the number of ingredients many recipes contain. This was so easy, and its ingredients are all things I had on hand. I substituted sliced almonds for the peanuts and added 1/4 t. cinnamon. Absolutely wonderful! UPDATE: I make this every few weeks and decided to try and cut the sugar and honey. If you are looking to cut the sweets, it works great with half the amount of sugar and honey. Still delicious.
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Spicy Mango Sweet Potato Chicken

Reviewed: Jun. 7, 2014
Yum! I didn't have tamari, so I used regular soy sauce and it came out fine. I recommend mixing the tamari, honey, water, and about 1/2 the hot sauce, taste it, and then add more hot sauce to your liking. I only used about 1 1/2 T, and it was plenty hot. After making this a few times, I like to add more mango than stated. To make it a little more colorful, I like to add onion, sweet red pepper, and fresh spinach. I cook all this with the garlic. Served over brown rice cooked in coconut milk, and it was fantastic.
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Best Baked French Fries

Reviewed: May 16, 2014
So delicious! Crispy on the outside and creamy on the inside. Wonderful!
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Indian Chicken Curry (Murgh Kari)

Reviewed: May 16, 2014
This was wonderful. Followed the recipe exactly but cut the chicken into cubes. Delicious!
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Addictive Sweet Potato Burritos

Reviewed: May 1, 2014
These were really good. I followed the recipe except I added the juice of one lime, which worked really well, and added a little hot sauce because I was out of cayenne. Personally, I wanted a little more crunch or texture. I think next time I'll saute green and red peppers with the onion and maybe even add a jalapeno. I also think I'd add cheese to the inside as well. Then I think it could be five stars. Thanks for the recipe!
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Garlic Red Potatoes

Reviewed: Apr. 20, 2014
I made this recipe a few times; it was always good, but I wanted a crispier potato. To make this a five star recipe, peel the potatoes and parboil them. I usually always leave the skins on potatoes, but I learned that leaving the skin on will prevent crisping. Peel them and parboil for about eight minutes. Heat the butter (I put the butter in the dish the potatoes were going in and put that in the oven on the top rack while the potatoes were parboiling.) The fat being hot when you add the potatoes also helps with crisping. Add all the other ingredients (except the cheese) to the potatoes and toss in the hot butter. Also, use an oblong baking dish as opposed to a square one, so the potatoes are more spread out. I cooked at 425 for about 40 min uncovered. Don't add the cheese until the end, and stir halfway through the cook time. I never understood what people meant when they said that potatoes were crisp on the outside, but creamy on the inside. Now I get it! I also added fresh rosemary to the recipe for personal taste. This is a more time consuming way in which to prepare these, but well worth the effort.
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Garlic Red Potatoes

Reviewed: Apr. 20, 2014
I made this recipe a few times; it was always good, but I wanted a crispier potato. To make this a five star recipe, peel the potatoes and parboil them. I usually always leave the skins on potatoes, but I learned that leaving the skin on will prevent crisping. Peel them and parboil for about eight minutes. Heat the butter (I put the butter in the dish the potatoes were going in and put that in the oven on the top rack while the potatoes were parboiling.) The fat being hot when you add the potatoes also helps with crisping. Add all the other ingredients (except the cheese) to the potatoes and toss in the hot butter. Also, use an oblong baking dish as opposed to a square one, so the potatoes are more spread out. I cooked at 425 for about 40 min uncovered. Don't add the cheese until the end, and stir halfway through the cook time. I never understood what people meant when they said that potatoes were crisp on the outside, but creamy on the inside. Now I get it! I also added fresh rosemary to the recipe for personal taste. This is a more time consuming way in which to prepare these, but well worth the effort.
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Perfect St. Patrick's Day Cake

Reviewed: Mar. 17, 2014
I loved the cake, but I'm only rating it four stars because the amount of frosting as written is hardly enough to cover both cakes. Double the frosting and it's a 5-star recipe. I used more Baileys than the recipe calls for, but that's just a personal preference. Also, I ended up having to use half bittersweet chocolate and half semisweet on the ganache because that's what I had on hand. I would recommend doing this; that way the ganache is slightly sweet and not bitter. For those who said they skipped the ganache - you're missing out!
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Baked Denver Omelet

Reviewed: Jul. 12, 2013
This was great. A really good recipe, and its ingredients can be modified for taste preferences and ingredients on hand. I made mine with spinach, tomato, and red and yellow peppers. Thanks for a great recipe!
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Kathy's Award Winning Barbeque Sauce

Reviewed: Jul. 3, 2013
This was really good. I followed the recipe exactly, but we had a problem because we doubled the recipe. Double the cayenne pepper made it incredibly hot once it was cooked. I tasted it before and it was fine, but after it cooked, it was crazy spicy. I added a little lemon juice to counterbalance the heat, which helped. It's delicious, but watch the cayenne amounts if you adjust the serving size.
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Chicken with Lemon Sauce

Reviewed: Jun. 22, 2013
This was really wonderful. I had a problem getting the sauce to thicken, but just added some cornstarch to help it along.
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Displaying results 1-20 (of 55) reviews
 
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