LTWARD Recipe Reviews (Pg. 1) - Allrecipes.com (1385691)

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Hasenpfeffer (Rabbit Stew)

Reviewed: Feb. 28, 2007
Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like to have an elegant meal at home on New Year's, with all the kids here. We will definitely use this recipe this year. We raise our own meat rabbits and I used one we'd butchered too late yet it came out totally tender. I think this would be a good recipe for wild rabbit as well, because toughness will not be an issue with this recipe.
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90 users found this review helpful

Chicken Andouille Gumbo

Reviewed: Apr. 1, 2002
This recipe takes a long time - I cooked it on a rainy Sunday afternoon. The only thing about it that's remotely difficult is browning the flour - just keep an eye on it. This dish was a huge hit at my house. Some of us like to ladle it over rice in our bowls, others like it as is. Some of us added Tobasco, some not. I substituted 1 lb of peeled, deveined shrimp for some of the chicken, and put them in for the last simmering. This dish freezes well.
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27 users found this review helpful

German Chocolate Cake III

Reviewed: May 13, 2005
I don't typically care for German Chocolate cake but my husband wanted one for his birthday. After seeing the rave reviews I figured this was worth the effort. We both agree this is the best cake we have ever tasted, bar none. It was gone in no time. He's asked me (repeatedly) to be sure and save this one. I made 1.5 x the icing that the recipe calls for, and had a bit left over. I had no troubles getting the icing to "set" but it's not going to be a thick icing that you can spread on the sides of the cake, and you do have to cook it until it's well thickened and wait (and wait) for it to cool. The texture is very smooth, almost like pound cake, but not heavy. Velvety. I doubled the chocolate drizzle (not necessary) and I would encourage everyone not to skip this last step. It makes for a beautiful presentation.
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5 users found this review helpful

Kung Pao Chicken

Reviewed: May 30, 2001
I doubled the sauce and next time I will triple it. I used cashews instead of peanuts, and I used an 8 oz can of water chestnuts and an 8 oz can of bamboo shoots. I doubled the chili paste along with the rest of the sauce ingredients but I think next time I'll still only double the chili paste rather than tripling it - it is very spicy! It's good with broccoli and carrots, too - I added them to the sauce and cooked it all together before adding the cooked chicken. The veggies came out not crunchy, not mushy - perfect! The recipe didn't say whether to use salted or unsalted nuts; I was lucky enough to find "lightly salted" nuts and I used these with "light" (low sodium) soy sauce. Mmmm! This is one of my very favorite recipes now - definitely a good one for company.
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5 users found this review helpful

Baked Dijon Salmon

Reviewed: May 3, 2005
My family doesn't like fish as a rule, but they're a healthy protein source so I'm trying to find fish recipes that we enjoy. This was a complete success! My husband said to put this on the "keeper" list and my daughter thoroughly enjoyed it, too. I was worried that the fish wouldn't be done, or that it would be too dry, or that the pan would get all "soupy"... it was so simple, and came out perfectly. It's almost embarrassing that such an elegant dish is so easy to put together.
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2 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Oct. 9, 2013
This is an amazing dish with tons of flavor. It looks best just after you've tossed the ingredients together. The next day it tastes even better but the looks do suffer as it wilts. It has become one of my favorite recipes for pot lucks because it is always different and popular.
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1 user found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Feb. 4, 2003
A wee bit salty but I use salt very sparingly. I used ham that was available at my grocery store already cut into cubes, and I used shredded cheese, which enables me to have the ingredients mixed up and into the oven in *no* time after work. This dish reheats very well.
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1 user found this review helpful

Crab Quiche I

Reviewed: Jun. 9, 2001
I bought the ingredients I was missing, and when I got home I thought "only TWO eggs, in a 9-inch shell?" But I made it and it was GREAT. Very easy, very tasty. I used imitation crab meat and I used 1 1/4 cup shredded swiss cheese because the bag came in that size and I didn't have any use for the extra. I didn't measure the crab nor the green onions, just tossed everything in and it came out nicely. The most time consuming part for me was chopping a few green onions and the rest was just throwing it in a bowl and mixing it. VERY easy and delicious. I served it for dinner with steamed fresh young whole green beans.
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1 user found this review helpful

Chicken Roche

Reviewed: Dec. 6, 2006
This was a delicious dish and a good way to use items we usually have on hand. It also makes use of very healthy ingredients. The only reason I gave it four stars instead of five is that it isn't the prettiest dish in the world. The red, green, and black of the tomatoes, green beans, and black beans was off-putting. One taste, however, and I was sold!
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0 users found this review helpful

Black Beans and Rice

Reviewed: Apr. 28, 2006
Super easy to make and delicious. You can use chicken broth or bullion if you don't have vegetable. I have made it with red beans when I was out of black beans and I think it's even better with red beans. A hit.
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0 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: May 3, 2005
This is a really tasty dish. I found it easy to simmer the chicken breast halves in a pot of water the night before, and then just toss them into a ziplock baggie and put them in the fridge. Then when you're ready to cook dinner, the food processor makes quick work of shredding them. This makes a lot of food - you can fit it into a 9x13 casserole dish, but you'll probably end up stacking a few of them. Definitely a keeper!
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Pico de Gallo Chicken Quesadillas

Reviewed: Apr. 1, 2002
This was a delicious recipe, and the Pico de Gallo was perfect - very fresh, flavorful, and vibrant. I followed other folks' suggestions and used smaller tortillas, and I *still* had a hard time flipping them over without spilling the contents of the quesadillas into the pan and on the stove. No biggie. I will definitely make this again. Edited to add - I like this very much with mushrooms (toss in fresh when you saute the onions and bell pepper). Also the larger tortillas work very well if you spread the filling on half of the tortilla, fold it, and then flip (folded side down during turning).
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