littlemissdelight Recipe Reviews (Pg. 1) - Allrecipes.com (13805119)

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Creamy Scallop Chowder

Reviewed: Apr. 5, 2009
This recipe is a great starter - it's got it mostly right. Here are the changes I made - this chowder came out absolutely delicious. it tasted like lobster bisque. 1. chop up two slices of bacon and brown in the stock pot until almost crunchy; remove from pan and drain on paper towel. 2. add two tablespoons of butter to the bacon drippings, melt on low heat, add the scallops and cook on each side for 1 minute each; remove scallops and set on a plate. 3. add a little more butter, throw in the onions and cook for two minutes; add the rest of the veggies (i used potatoes, carrots, celery at this point) and cook for another maybe 4 minutes. 4. add approx. 2 cups of chicken stock and bring up to a boil; then simmer for 10 minutes. 5. after that - add 1/4 cup of flour, 2 1/2 cups of milk, pepper, some spices (i used a little thyme and oregano). 6. cook until the soup thickens - another 10 minutes or so. 7. quarter the scallops and throw back into the pot. 8. add 1/4 cup to the soup and stir in. simmer for 4 minutes and then remove from heat. i am so pleased with how this came out. i'm tempted to eat more of it but i'll hold back :)
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15 users found this review helpful

Stuffed Peppers with Turkey and Vegetables

Reviewed: Jul. 9, 2010
Good grief was this good! Of course I made changes to suit my tastes (if you don't like reviewers that do that then don't read any further). Here are my changes: 1) i sauteed some garlic in olive oil, seasoned the turkey breast with red pepper, oregano, basil, parmesan cheese, salt and pepper and then put the turkey in the garlic/olive oil combo; 2) i used 2 zucchinis, an 8oz container of mushrooms and probably a good bit more spinach since it wilts so much; 3) i made my own marinara sauce (garlic and olive oil sauteed, can of crushed tomatoes added, oregano and basil). After following the rest of the directions as written I added almost all of my marinara sauce (15 oz or so) to the mixture then i put in about a quarter of cup of mozzarella and prob 2 tbsps of parmesan; stuffed the pre-baked peppers, topped with marinara and put them back in. With 5 minutes to go - I added shredded mozzarella to the tops of each. I know this would have been good without the cheese but I was craving it! All in all, this is a fantastic idea/recipe - i will make again. The only thing I will do differently is bake the peppers a bit more - they were a little too crunchy for my tastes. Otherwise - A+++.
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13 users found this review helpful

Cream Cheese Pound Cake

Reviewed: Feb. 5, 2014
I made this this past weekend for company and it was delicious. I made the following changes: (1) added one tablespoon of lemon juice, (2) zested half of a small lemon into the mix, (3) only put 1/4 teaspoon of almond extract, (4) used cinnamon instead of nutmeg and next time i would probably omit both since i didn't notice a difference. almond extract is extremely strong and i just didn't want to overpower the cake. turns out the 1/4 teaspoon was enough for us. next time, i might only bake it for 70 minutes though because the edges were a little brown at 80; cake was still moist though. i topped this with a basic vanilla glaze but next time i think i will just make a fresh whipped cream to top it. and there WILL be a next time. i'm so happy i tried this even though there aren't 2,000 reviews for it=) it's great!
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6 users found this review helpful

Panna Cotta

Reviewed: Mar. 19, 2012
So easy and so delicious. I think that it could do with a little less sugar and considering how rich and decadent heavy cream can be, using a less fatty milk would probably also be tasty. I followed the recipe 'as-is' and it set just fine for me and came out great. i used a muffin tin since i didn't have ramekins and then just cut around the edges and moved around in warm water a little bit. i will say - ramekins would make the presentation party prettier so i am going to buy.
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6 users found this review helpful

Baba Ghanoush

Reviewed: Jun. 9, 2009
Don't rate this recipe until you let the dip sit over night! It is very very good after a few good hours in the fridge - i wasn't that impressed as soon as i finished making this last night. i could really only taste the tahini, i thought it was blend and that the flavors didn't mesh well. this morning - well, i had to really hold myself back from eating half the bowl. it was really good, the flavors really came together and the consistency was just right. really tasty - it didn't have as much of a smokey flavor as some baba ghanoush recipes but i was okay with that - delicious!
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3 users found this review helpful

Bulgur Wheat with Dried Cranberries

Reviewed: Apr. 5, 2012
This was tasty but pretty basic. I used half of a bouillon cube to avoid over salting. I also added some two tablespoons of flax seeds when I mixed in cranberries, added a little crunch and some health benefits;) Some things I'd try next time - 1. Chopping the cranberries up a little, 2. Trying this with bacon or mushrooms (although I'd cook those things first and then add bulgur and water), 3. Adding some spices, I could see butternut squash chopped up with cranberries and some cinnamon; or oregano with mushrooms.
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2 users found this review helpful

White Chili with Ground Turkey

Reviewed: Aug. 25, 2009
i loved this. i think the combination of the cinnamon and cumin are what make the flavor. the adjustments i made are as follows (i know everyone gets worked up about reviewing a recipe after you modified it but here i go): 1. i sauteed the onions and garlic and in a tablespoon of bacon fat since i had some on hand. after 2 mins of cooking on their own, i added the turkey. 2. i halved the cinnamon and cheese. 3. i only used 2 cups of chicken broth. 4. i didn't mash any of the beans - next time i would puree, i think it would make the consistency a little thicker. this was delicious - make it, you won't be sorry. mmm!
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2 users found this review helpful

Real Hummus

Reviewed: Jun. 9, 2009
Really tasty. If ou are going to add more garlic, i would advise you to roast it. Raw garlic can be "hot" and overpowering (and this is coming from a true garlic lover). I put two cloves of raw garlic in this at first and i had to double the amount of chickpeas just to avoid burning my tongue when i ate it. so i would say to be careful with the garlic. use 1 clove and then taste the hummus before deciding to double up. However, the recipe as is - just delicious. I will make it again in a heartbeat. Also - there is recipe for tahini cookies on here that makes good use of the jar of tahini you will have sitting around:) Thanks very much!
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2 users found this review helpful

Tahini Cookies

Reviewed: Jun. 2, 2009
i made this recipe as is and i thought it was pretty tasty - oh - i substituted almonds for the walnuts and added a small bit of vanilla extract. lastly, i had to use nutmeg - i didn't have cinnamon. but these are small changes. i was particularly impressed with the consistency of the cookie. very moist, almost buttery. the next time i make this i am going to add a little brown sugar, raisins and a little more oatmeal. tahini has a pretty strong flavor so i think you have to keep that in mind as you make these and not be afraid to add a variety of things to the mix to make the overall flavor a little more complex and balanced. great recipe though - i would definitely make these again. thank you.
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2 users found this review helpful

Champagne Punch III

Reviewed: Sep. 13, 2008
Delicious! I made this for a going away party in late August. No leftovers and even my brother's beer-drinking friends had seconds lol. So many compliments, refreshing and strong enough to get the party going. I would definitely make again - I used an inexpensive bottle of pinot grigio and some champagne we had in the house - nothing too fancy. I couldn't find frozen cranberry concentrate so I used regular cranberry juice instead and it worked just fine.
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2 users found this review helpful

Quinoa and Black Beans

Reviewed: Apr. 3, 2012
Very very good. and very very easy. i doubled the amount of quinoa (wanted to finish it up) and used 15 oz of beans but doubled the rest of the things. i didn't have corn but i didn't miss. i thought this was really tasty - added a little sour cream and ate it on its own. could see putting this in a wrap with some meat, adding some fresh red onion and tomato and serving cold...many possibilities!
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1 user found this review helpful

Baked Sweet Potato Sticks

Reviewed: Jun. 16, 2009
very tasty. i agree - good starter recipe. i used olive oil, paprika, garlic powder, salt and pepper. tasty tasty.
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1 user found this review helpful

Chocolate Scotcheroos

Reviewed: Jun. 16, 2009
very tasty, very easy. i used milk chocolate chips and white chocolate chips and chunky peanut butter. they taste like snickers!
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1 user found this review helpful

Soft Oatmeal Cookies

Reviewed: Jun. 9, 2009
I made these sunday night - absolutely delicious. they are heavy on the oats though so I am really glad I did half the dough with 1/2 c of raising and the other half with 1/2 cup milk chocolate chips and some raisins. I brought them to the office and everyone raved about them. I still have a few left and am trying ever so hard to not eat them for breakfast. Follow this recipe as is and add some raisins- you will love it. Oh - I kept my cookies in little balls rather than flattening before baking - still soft two days later! Great recipe!
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Best Cream Of Broccoli Soup

Reviewed: Apr. 9, 2009
It's true - believe what you hear. This is a great recipe. I browned a little bacon in the bottom of the stock pot to brown the onion and celery in the drippings, added my own stock, simmered broccoli for 20 minutes, mashed broccoli with a fork (not too aggressively) and added a little shredded cheese to the roux before adding it to the soup. turned out absolutely delicious. added crumbled bacon to the top - really good.
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1 user found this review helpful

Baked Zucchini Chips

Reviewed: Apr. 6, 2009
Eh. These were tasty but I am definitely not as enthusiastic as some of the other reviewers. I flavored my breadcrumbs with garlic powder, oregano, parsley and a healthy serving of parmesan. Dipped the zucchini in a whole beaten egg and then in the bread crumbs and baked as instructed. They were fine, they just weren't amazing and frankly, they were a little it dry which was surprising considering this is zucchini we are talking about here. They were good, just not great. I'd rather cook in a pan with onions and garlic.
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Chicken Pot Pie IX

Reviewed: Mar. 22, 2009
Absolutely delicious! I marinated chicken breasts in white wine, olive oil, salt and pepper over night. Threw the chicken cubes in with the veggies in a pot of homemade chicken soup/broth that i had already. i followed others' advice and doubled the sauce - definitely a good idea. i also added fresh garlic in the sauce with the onions. i also baked for 45 minutes on 375. consistency came out wonderful and the brushing of the crust with egg white was a great tip. next time i will definitely add more fresh garlic and maybe some rosemary since i like a lot of spices/flavor. it really was just delicious though - and pretty easy to make!
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Cold Macaroni and Tuna Salad

Reviewed: Sep. 21, 2008
i made this yesterday b/c i had a craving for a pasta salad with tuna for some reason! very tasty. i used almost a whole pound of pasta and therefore doubled the mayo. i also added a tablespoon or two of mustard, relish and horseradish. next time i don't know if i'd bother withe mustard. sprinkled a healthy serving of garlic powder too - very tasty - this is a great recipe to get started with and add as you like:)
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Crab Dip

Reviewed: Sep. 13, 2008
this was good. i did add horseradish as another person suggested and was happy i did as it gave it a nice kick. all in all, it was creamy, tasty and a little zesty. i served it on french bread that i warmed in the oven. everyone enjoyed!
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Chocolate Crinkles II

Reviewed: Dec. 20, 2010
Really delicious. I followed the recipe exactly, put my cookies on the second to top rack and they cracked and crinkled perfectly. they are great, they are fudgy, tasty. i will make these again and again. next time, i'd go with either toasted nuts or granulated sugar instead of the powdered sugar. thank you!
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