laigaie Recipe Reviews (Pg. 1) - Allrecipes.com (13577457)

cook's profile

laigaie

Reviews

Photos

Menus

 
View All Reviews Learn more

Lemon Pudding Cake II

Reviewed: Jul. 14, 2009
Made this exactly as described, no changes, and it was gone in minutes. Mine is a family of college kids, and this was a perfect hit. The next time I made it, I did a double-batch, and the leftovers were even better cold the next day for breakfast!
Was this review helpful? [ YES ]
6 users found this review helpful

Artichoke Pie

Reviewed: Mar. 22, 2011
Used marinated artichokes (a little extra) and it was amazing. Tasted awesome, had the best texture. I got so many compliments.
Was this review helpful? [ YES ]
5 users found this review helpful

Best Brownies

Reviewed: Sep. 29, 2009
Doubled these in an 11x17, and let them sit before we cut them. They were perfect without the icing. If you wanted a hard, chewy brownie, overcook them or use an edge pan. If you're like us and wanted a good chewy fudgy brownie, follow the directions and they'll be perfect.
Was this review helpful? [ YES ]
2 users found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Sep. 2, 2009
These are my absolute favorite cookies. We don't include the nuts, but you can vary the chips/nuts as much as you want. With milk and semisweet, it's great, but with white and dark, or with butterscotch and toffee chips, it's divine. The chewy texture is perfect, and the dough itself is irresistible. We always make extra to have raw.
Was this review helpful? [ YES ]
2 users found this review helpful

Eel Sauce

Reviewed: Jan. 29, 2011
At least as good, if not better than the stuff at my local sushi shop, even though I had no eel bones to stew with it.
Was this review helpful? [ YES ]
6 users found this review helpful

Quick Gnocchi

Reviewed: Sep. 2, 2009
We've tried this several times and I've yet to find anyone who didn't like it. With the egg, it's chewy and great, but without it has a much gentler texture and still holds up just fine. Either way, it's perfect.
Was this review helpful? [ YES ]
2 users found this review helpful

Hard Chocolate Glaze

Reviewed: Aug. 9, 2009
Used this to ice doughnuts, and used semi-sweet chips instead of squares of baking chocolate. Perfect texture, beautiful high gloss, and the taste is divine. Definitely would recommend!
Was this review helpful? [ YES ]
3 users found this review helpful

Panna Cotta

Reviewed: Jul. 7, 2010
Absolutely amazing. I don't bother to use skim milk; once you're using heavy cream, the calories from fat just don't matter. Also, I find that this makes eight muffin cups worth. I've tried topping this with lemon curd, or with blackberry syrup (boil down blackberry wine), but it's pretty awesome by itself, too.
Was this review helpful? [ YES ]
4 users found this review helpful

Corn Dogs

Reviewed: Apr. 19, 2011
Absolutely perfect. I 1.5x the recipe, so we used two whole eggs instead of 1.5 eggs. These could not possibly have been better. I got rave reviews from absolutely everyone who ate them, including the vegetarians eating their veggie corndogs!
Was this review helpful? [ YES ]
4 users found this review helpful

Cheese Dipping Sauce

Reviewed: Jul. 14, 2009
Complaints about the roux are unfounded. 1T butter, 1T flour, and 1c milk makes a thin pasta sauce, which this is not. This is nicely thick, perfect on toast or baked potatoes. Honestly, this became solid once it went into the fridge, but melts again when we reheat it, because of the really nice aged cheddar we used. That's the other thing: always use a nice cheese in a dish like this. It makes all the difference.
Was this review helpful? [ YES ]
0 users found this review helpful

No Bake Cookies V

Reviewed: Jun. 19, 2009
Absolutely perfect! I used to eat these with my lunch in elementary school, and this recipe is chocolatier than those, but just right. My family is a group of college students, and these disappear whenever I make them!
Was this review helpful? [ YES ]
2 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Jun. 11, 2011
Ate this on a chocolate-hazelnut cake, and it was not only super-simple, but also tasted fantastic.
Was this review helpful? [ YES ]
2 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: May 26, 2011
Takes about two hours for the dough to rise, but both the doughnuts and the glaze are well worth the wait. Couldn't be better. Try orange zest in the dough or almond flavoring instead of vanilla, for a different twist.
Was this review helpful? [ YES ]
5 users found this review helpful

Ghirardelli Chocolate Mousse

Reviewed: Jul. 23, 2011
THESE ARE NOT WHOLE EGGS!! Separate the eggs, and whip only the whites. I know it doesn't say to, but just do it. Whole eggs won't whip properly, and you won't get it to set up the way you want it to. That said, this is a fantastic recipe. Couldn't be tastier. Just don't waste eggs by trying to whip them whole.
Was this review helpful? [ YES ]
116 users found this review helpful

Vichyssoise

Reviewed: Jul. 22, 2011
Made this for a ten-course meal we potlucked. Absolutely everyone loved it. Do not change a thing. Perfect as it is.
Was this review helpful? [ YES ]
3 users found this review helpful

Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Sep. 9, 2011
I split the amount of ginger noted in half and also added a T of lemongrass, raw cubed tomato, a small can of shittake, and a big clove of grated garlic, and Marisa says it needs a smidge of extra lime juice.
Was this review helpful? [ YES ]
3 users found this review helpful

German Spaetzle Dumplings

Reviewed: Sep. 24, 2010
I use a ziplock bag with holes poked in it to make the spaetzle, and have served it with butter and onions each time for Kaese Spaetzle. It's absolutely perfect.
Was this review helpful? [ YES ]
7 users found this review helpful

Jelly Doughnuts

Reviewed: Aug. 9, 2009
I did everything wrong, and these still came out beautifully. I made them by hand, instead of with a machine. I forgot to mix the yeast and the milk before I mixed everything else, so I added extra water to start up the yeast. I had to add extra flour in order to stop the dough from sticking, and made them too big. We fried them by sight rather than timing them, and used blackberry jam. Some of them we didn't fill at all. We glazed them with Alton Brown's recipe (.25cup milk, 1t vanilla, 2cup powdered sugar) and they were marvelous! These were an after-dinner dessert, and the rest will be breakfast. The centers are a little doughy around the jam, and that's how I like them. Absolutely perfect, and apparently fool-proof!
Was this review helpful? [ YES ]
8 users found this review helpful

Sugar Cream Pie V

Reviewed: Mar. 22, 2011
Absolutely perfect! Would not change a thing. This is meant to be served in small slices, as it is very sweet. Our guests devoured this before some of the other pies were even touched!
Was this review helpful? [ YES ]
2 users found this review helpful

Ranch Oyster Crackers

Reviewed: Feb. 5, 2010
My mother's made these as long as I can remember! We tend to mix it up with the spices, but dill is the most important part.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 39) 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