Loladear Recipe Reviews (Pg. 1) - Allrecipes.com (1353407)

Sourdough Bread I

Reviewed: Jan. 21, 2012

I had only tried making my own starter a week ago with just wheat flour and water (following internet instructions) and didn't think it would work but it did. Then after a week I wanted to make bread and found this recipe. I've made bread with my starter and this recipe three times now. All times were successful - this recipe makes lovely bread. The crumb looks just like grocery bread - so professional looking! The only thing I would suggest to newbies is that the six cups bread flour is approximate. The instructions aren't terribly clear but you're to add flour and mix until a dough forms easily. You shouldn't be adding lots of flour after the first rise. If your starter is strong (doubles easily in 6-10 hours) then you should not have problem with it rising when it comes to this recipe. I had a very strong sourdough taste because I let my bread rise 12 hours the first rise it "ate" up the 1/2 cup sugar and I ended up with sourdough bread and it was not too sweet at all. Btw, the suggestion of starting this recipe at night is a good one. It gives the dough time to rise while you sleep. I start it about 7 or 9pm at night.

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Collard Greens and Beans

Reviewed: Jan. 2, 2011

A good solid recipe. I think I will try using lemon instead of apple vinegar next time as for me it was a bit strong. Also, I'll make sure to use beans that don't taste too "tough". Not the recipe's fault, just my can of beans. The flavor was great.

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Salmon and Swiss Chard Quiche

Reviewed: Jan. 2, 2011

This was very good but I didn't realize it had no cheese until I was well into the recipe. It confused me but I decided to follow the recipe. I definitely need a cheese flavor in my quiche, I've decided so next time I will grate some Swiss cheese and put that in there. I used a regular crust and and I was very glad for that. Makes the dish for me. This was light and eggy and tasted so good for you. I will make again when I have extra swiss chard.

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Rainbow Pasta Salad

Reviewed: Jul. 13, 2010

Wishbone salad dressing which I normally don't buy/like seems to work the best with this recipe. Probably because it's sweeter. Higher quality dressings such as Bernstein's doesn't work as well here. Maybe if I added a tsp of sugar to the dressing it would.

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Slow Cooker Chicken Stroganoff

Reviewed: Jan. 17, 2010

Great slow cooker recipe! I added a large can of mushroom, drained and only used 1/2 the Italian dressing in the package on 3 lbs of chicken breast because I was concerned about salt. Next time I'll use low-salt cream of chicken because it was still too salty for me. I used neufchatel - not sure the difference between that and cream cheese in terms of salt but it turned out creamy and tasty.

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Delicious Ham and Potato Soup

Reviewed: Jan. 6, 2010

Great with crumbled bacon on top. Next time I'll try adding sausage!

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Pumpkin Bundt Cake

Reviewed: Nov. 29, 2008

"Probably one of the best cakes you've ever made" said Hubby. :)) I was looking for a spice cake recipe using a cake mix and this was it. I used Spice Cake Mix instead of Yellow Cake Mix. I put in one Tbs Pumpkin Spice instead of two teasp. For the icing I mixed a dollop of cream cheese with powdered sugar, vanilla, almond extract and milk. I also added sprinkle of Chai Spice to it. The icing was the weak link in that I had lumps of cream cheese in it but obviously that's not the recipe's fault. This cake has a solid texture that I love without being heavy. It's a little fluffier than I'd like right now - I like a pound cake texture - but I bet the second day it'll firm up even more. I'm looking forward to making it again real soon. Update: I've made it again this time following the recipe with the Yellow Cake Mix and the Butterscotch Pudding. I still put in 1 Tbs Pumpkin Pie Spice though since we like our spices. And I was generous with the pumpkin puree too - about 1/4 cup more than the 1 cup in the recipe. I followed another reviewer with the modified penuche icing and it was amazing! I am addicted to this cake now with the new icing. Bring to boil 1.5 Tbs butter and 1/4 cup brown sugar packed, stirring. Cool slighly and mix in 2 Tbs milk. Then mix in gradually until you have the consistency you want, up to 3/4 cup confectioner's sugar. Pour over cake. Delicious!!!!!

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Cranberry Orange Cookies

Reviewed: Nov. 24, 2008

Nice orange-y bite with tartness. I used orange craisins and also put a couple drops of orange extract in the batter. I used orange peel from a spice jar and it was quite potent. I was too lazy to add walnuts but next time I make it I will. I think that will definitely add to the rating. Overall, a very good cookie for times when you want a different taste. I'm just more into fudge-y chewy chocolate type cookies than cakey/bread-y fruit cookies.

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Slow Cooker Escalloped Chicken

Reviewed: Nov. 15, 2008

13 cups cubed bread?!! There's no way my crockpot could fit that much in there. I used a box and a half of Mrs. Cubbison's stuffing cornbread which is more like 5 cups. So I halved the butter and liquid. I also added craisins which really added to the taste. The chicken meat was 3 bone in chicken breasts I just cooked in vegetable broth for a few hours then added the mixed dressing on top of it. I had no idea what "escalloped chicken" was but basically it turned out like chicken and stuffing.

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Mall Pretzels

Reviewed: Jul. 22, 2008

Really good. Lost one star for not living up to its billing. Didn't taste like mall pretzels to me, just really good yeast dough bread. I dipped it in melted butter and tried kosher salt and cinnamon sugar. I liked the sugared ones better which is not like me. Once again, because the dough didn't really taste like the mall pretzels. I prefer the Buttery Soft Pretzels recipe to this one for tasting like mall pretzels.

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Slow Cooker Chicken Parisienne

Reviewed: Jun. 20, 2008

The chicken breast came out really tender cooked on Low for 5-6 hours. Even hubby who doesn't like my slow cooker chicken recipes because chicken turns out dry liked this one. I did have to add a 1/4 cup parmesan cheese to this to make it to our liking. When I tasted it 5 hours into cooking I thought it was really good because I love sour cream but also really bland. The fresh parmesan did the trick. Btw, I doubled the sauce because we love sauce around here. Used sherry instead of white wine and that was excellent. Did not double the sherry though, just added a dash more. Five stars with the addition of Parmesan cheese!

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5 users found this review helpful

Linda's Lasagna

Reviewed: Apr. 27, 2008

I am giving this five stars because it's an excellent recipe. It's not 100% to my liking but part of it is definitely my fault. I will definitely try it again but I will make changes: 1) Less than 2 tsp salt 2) Ricotta instead of cottage cheese. Cottage cheese was fine but I REALLY like ricotta. 3) I like mushrooms so I will add a can of that. I agree with the person who said it tastes like Stouffer's. Not necessarily a bad thing but I can see myself looking for another recipe on occasion for a more homemade taste.

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Chocolate Fondue

Reviewed: Dec. 30, 2007

Didn't really like this for a fondue dip but I can see how if you're in a bind for time and ingredients it would help you out. I wouldn't serve it to discerning guests though. Kids will like it, no doubt. I'm afraid the other reviewer was right. It basically tastes like frosting and sour cream heated up together. I LOVE sour cream but the Duncan Hines frosting I used is not my idea of fondue. Oh well, I will use this mixture to frost a cake.

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4 users found this review helpful

Four-Fruit Salad

Reviewed: Sep. 4, 2007

I'm really ignorant when it comes to making fruit salad (I usually just eat slices of fruit) and this recipe gave me the confidence just to mix whatever fruit is in season together. I made a salad with red seedless grapes, sweet watermelon, really sweet honeydew melon and some pieces of mango. I tasted it and it was so sweet and tasty! Then thought I'd add some orange pieces in with the above instead of orange juice so I did a trial bowl on the side with orange chunks and decided the orange chunks didn't work with the rest of the fruit. It was the only fruit not sweet enough. So I left as is without oranges or O.J. I will try it again one day with some O.J. and different fruit but for the fruit combination above, I felt it didn't need it. Thank you for such a simple recipe for a neophyte fruit salad maker.

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Mama's Potato Salad

Reviewed: Jun. 24, 2007

This was very good but I actually thought the other potato salad recipe on this site, Southern Potato Salad was better, thus the 4 stars. That one has garlic and I think that gives it a nice boost. This one has a more mustardy taste and a slight (very slight) zing from the horseradish. Quite a nice recipe as well.

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Bodacious Broccoli Salad

Reviewed: Jun. 22, 2007

I just used apple cider vinegar instead of red wine vinegar and it came out fine. Eyeballed the amounts and tasted it to make sure it came out good before mixing it up with the broccoli. Yummy!

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Southern Potato Salad

Reviewed: Jun. 22, 2007

Mmmm. Quite good! Tastes good warm or cold the next day. I used sour cream for part of the mayo to cut down on the mayo taste and it worked out great. Eyeballed the ingredients and tasted it before mixing it up with the potato and eggs. Left out the celery as my celery in the crisper was not very crisp.

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Chicken Pot Pie IX

Reviewed: Mar. 22, 2007

After making this last night I finally understood why this has such high ratings, LOL! It's the stick of butter (minus a bit) you put in along with the flour. Mmmmm! How can you go wrong with that? LOL. Anyway, definitely add a pinch of thyme and or some herbes de provence, finnes herbes or something like that for a bit of depth. I boiled my chicken cubes with some chicken bouillon. Very yummy.

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Ground Beef Stroganoff

Reviewed: Feb. 7, 2007

This tasted really good after the changes suggested by others (fresh mushrooms, dill, worstershire sauce, soy sauce, etc) and I reduced the mayo content and upped the sour cream. Hubby liked it and 2 year old ate some. But I've decided I'm going to try the Easy Beef Stroganoff recipe submitted by Colleen next time. The mayo in this recipe isn't sitting well with me an hour after eating this. And I made so many changes it's looking more like the other beef stroganoff recipes on the site.

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Guinness® Corned Beef

Reviewed: Apr. 26, 2006

Excellent. I've made this twice in the crockpot and learned a few things. You do have to cover the meat with the liquid or the parts not submerged will get bitter. It took two cans of Guiness to cover. Do add the seasoning packet for more of the traditional flavor. Also, cut the fat off the one side before cooking or the flavor won't get in the meat as much and it'll be a bit on the fatty/greasy side. Next time I may be brave and try one can water, one can Guiness since it seems expensive to use two cans. Don't forget the brown sugar (light/golden worked fine for me) and the seasoning packet - it all goes in there!

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925 users found this review helpful