LRD1974 Recipe Reviews (Pg. 1) - Allrecipes.com (1475144)

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Corned Beef and Cabbage I

Reviewed: Mar. 21, 2006
Absolutely delicious. I started out by cooking this on the stove top as the recipe states (for about 45 minutes) but due to a family emergency, I had to leave the house. Before leaving, I put the meat and liquid into my crock pot. By the time I got home, the meat was perfectly cooked (45 minutes on stove, then 7 hours in crock pot for an almost 3 lb. roast). I took the advice of some other reviewers and added 1/2 stick of butter to the liquid as the meat cooked and I also used beef broth instead of water. The next day on the stovetop I cooked the cabbage, carrots and potatoes in the liquid the meat cooked in the night before. When the vegetalbes were done, I added the meat back into the liquid just to warm it. It was SOOOOOO good!! I will definitely make this again!!
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496 users found this review helpful

Turkey Brine

Reviewed: Nov. 22, 2008
Makes for an absolutely fabulous, juicy turkey. I've been brining my Thanksgiving turkey for a few years now and will never make another turkey w/o brining. I usually make a 14-16 pound bird. I use fresh herbs in the brine (one sprig each of rosemary, thyme and sage, plus one cinnamon stick. I remove these after brine has boiled). When I'm ready to brine the turkey, I place the brine in one of those XL Ziploc bags (the huge ones used for storage, 10 gallon I believe), put the turkey in the bag in the brine, seal the bag, place the bag in a cooler in the garage and leave overnight. I always start brining with the breast down, then flip it half way through. There really isn't much effort involved and it makes a world of difference. The leftovers are just as amazing, too! Oh, and just a note, I've also used 1/2 gallon veggie broth and 1/2 gallon apple juice (veggie broth can be expensive) and it tastes just as amazing!! I don't know why the previous reviewer had problems, perhaps she brined too long...the bird does not taste salty at all when brined properly. You'll want to leave the bird in the brine anywhere from 12-24 hours or a good rule of thumb is 1 hour per pound.
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40 users found this review helpful

Delicious Baked Chicken Kiev

Reviewed: Jan. 8, 2004
I love chicken kiev in restaurants but have never been able to duplicate it at home, this recipe comes close. The only thing I would change is instead of using sweetened cereal for the coating, I would use plain corn flakes. Next time I may also just try italian-seasoned bread crumbs and leave out all the other spices that are supposed to go into the coating. The contrast between the sweetness of the coating and the chicken was just to odd for my family's taste. Other than that, the chicken tasted great and I will definitely be making this recipe again.
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20 users found this review helpful

Cream of Chicken with Wild Rice Soup

Reviewed: Oct. 4, 2010
Oh.my.goodness this was delicious!!!! This was my first attempt making a cream soup so I was a little nervous but this turned out soooo yummy!! I followed the recipe pretty closely but took some suggestions from other reviewers. I bought a rotisserie chicken and used boxed chicken stock. I also sauteed the onion and celery in butter instead of oil and added some freshly minced garlic. I also added frozen carrots (chopped them a bit before adding to the soup) and a bay leaf. I left out the mushrooms because nobody likes them but me. I also left out the white wine just because I didn't have any and didn't want to buy a whole bottle just for the recipe. We all loved this recipe. Thank you so much for sharing...I'll be making it often now that the weather is turning cooler. Oh, and this only took about an hour from beginning to end because I took the shortcut of using the rotisserie chicken and store bought chicken stock. :o)
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15 users found this review helpful

Sausage Pepper Sandwiches

Reviewed: Oct. 1, 2008
This was very good. My hubby loved it. I did not brown the sausage before putting into the crock pot. I also added about 1/2 bottle of beer, some garlic powder, and italian spices. This recipe barely made 4 sandwiches, so next time I will use more sausage and another green pepper.
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13 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jun. 2, 2006
This is SO SO SO tasty!! I made a few changes: Instead of seashell pasta I used Campanelle. Instead of plain, canned black olives I used the jarred gourmet mixed olives (except I accidentally bought them with the pits...cutting all those olives off the pits too a while!). I cubed the salami instead of chopping it. I used pre-sliced pepperoni and used Sargento brand Bistro Blends shredded cheese in the Mozzarella and Asiago with roasted garlic variety. I also sliced grape tomatoes instead of the large ones..to me they're just sweeter and tastier. For the dressing, I followed the directions exactly but I added all the ingredients to one of those salad dressing shakers (for homemade dressing) and shook it all up. I then refrigerated it for an hour while the salad itself was being refrigerated. Then, after an hour, I poured the dressing over the salad and mixed it all up. I covered it and served it the next day at a church function. I was so yummy!! It's best to make a head of time so the flavors develop. I'm going to make this again for my daughter's birthday party in a couple of weeks!!!!!
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10 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Aug. 6, 2011
WOW! This is quite possibly the best tasting soup I've ever made. This may even be the best tasting soup I've ever had, period. Delicious, absolutely delicious. Tasted just like the soup at "the restaurant chain". I followed this to a tee except I did as the others suggested and used kale instead of spinach. "The restaurant chain" also uses kale, so I thought it was a much needed change. Other than that, I followed the recipe and it turned out perfectly. I used red potatoes, left the skins on and cut the slices in half. Next time I may cut down on the red pepper flakes (maybe 1 tsp. instead of 1 1/4) because it was a bit too spicy for the kids (though I thought it was perfect). Perfect with a little fresh grated Parmesan on top and some warm, crusty bread. Delicious and filling, definitely a meal! Thank yo so much for this recipe!
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7 users found this review helpful

Holuski

Reviewed: May 3, 2010
Absolutely delicious. My slovak grandmother made this for me everytime I came to stay with her when I was a child. When I got the craving for it, I came here and I'm so happy I found this recipe. I also sauteed the onion with the cabbage and added more butter than called for. I also used quite a bit of salt and pepper. Next time I will take the advice of the other reviewers and add some polish sausage (kielbasa). My grandmother used to serve the kielbasa separately but I think it would be fantastic mixed in. I made and ate this all by myself for lunch...YUMMY!!
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7 users found this review helpful

Creamy Vegetable Medley

Reviewed: Dec. 26, 2010
This was very good. I doubled the recipe and used condensed broccoli cheese soup instead of cream of mushroom as the other have suggested. I used frozen veggies (California Mix, which contains all 3 veggies) and steamed them in a little water in the microwave for only 3 minutes before mixing them with the other ingredients and putting them in the oven. The veggies turned out well, not mushy!
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6 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Jan. 4, 2012
This was delicious, simple and fairly inexpensive. The only change I made was I didn't add onions because the hubby hates them. I used canned whole, peeled tomatoes instead of fresh because the fresh ones didn't look too good. I used 1 box plus 1 can of beef broth (equal to about 6 cups). DELICIOUS!! This will definitely become part of my winter dinner rotation. My hubby, who usually isn't fond of soups, had two bowls and kept asking me "what's in this?". Yay!
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5 users found this review helpful

Bratwurst, Potato and Cabbage Soup

Reviewed: Jan. 10, 2011
This was quite tasty...a great comfort food. I followed the recipe exactly but used kielbasa instead of bratwurst, just because I love kielbasa and cabbage together. I will definitely be making this again. Just as a note, I used red potatoes, as they tend to hold up better than russet potatoes. They were tender but didn't turn to mush.
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5 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 26, 2010
This was absolutely delicious! I used a 3-lb bag of sweet potatoes and it was the perfect amount. The only change I made was using just a tad less than 1/2 cup sugar in the sweet potatoes. I also baked this in a 2-qt. casserole dish so I didn't need all of the topping (left out the pecans, too). This looked so yummy when it came out of the oven. Will definitely be making this again!
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5 users found this review helpful

Hot Cocoa Mix

Reviewed: Dec. 20, 2010
Not good as written...tastes like watery cream. I had to doctor this one up ALOT to get it to taste good. :o(
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5 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Aug. 1, 2011
This was very tasty! I didn't really do anything different with this recipe except used only 8 oz. mushrooms and not nearly 2 c. onions. Also, there is another recipe for Hungarian Mushroom soup on this site that says to add 1/2 a ripe tomato to the soup after you add the cream (then you discard it before serving). I did this, I don't know if it added any flavor or not. This soup was tasty and I will be making it again. I didn't find that it was too thick at all. Next time I will use only 1 t. dill as I thought 2 t. was waaaay too much. Also, next time I will use dried parsley and use only 1 or 2 T. Some people in my family aren't big sour cream fans so I didn't mix the sour cream into the whole pot of soup, but rather mixed a spoonful into the individual bowls for those who wanted it. This one is a keeper!
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4 users found this review helpful

Simple, Classic Chicken Potpie

Reviewed: Jan. 9, 2012
Eh, I don't know, this was just o.k. for me. I followed the recipe exactly and didn't find anything special about this recipe, not any better than any of the other chicken pot pie recipes I have tried. I might try it one more time but it's not at the top of my list.
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3 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Jan. 2, 2012
I am so glad I found this recipe!! My go-to enchilada recipe is "Angela's Awesome Enchiladas" from this site. The enchiladas are delicious but I was very disappointed twice by two different store-bought enchilada sauce. The first had a not-so-good flavor and the second was very runny. This sauce is AWESOME!!!!! I followed the recipe exactly except I made a double batch and doubled every ingredient except the chili powder. I couldn't find New Mexico or California chili powder so I just used the stuff I had on hand. I also just used regular AP flour and added 1 chicken bouillon cube to the water as suggested by some other reviewers. I will DEFINITELY make this sauce from now on when I make enchiladas, no more store bought sauce for me!!
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3 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Nov. 29, 2011
Ohhhhh myyyyyy goooodnesssss, these were AWESOME, indeed!!! I followed the recipe almost exactly. I used a 2 lb. 10 oz. rotisserie chicken instead of boiling my own. I also used queso fresco (next time I will try chihuahua cheese) instead of cheddar. I was afraid the cheddar would be too oily/greasy. And I used 1.5 cans enchilada sauce because I only had 10" tortillas and this recipe was enough to make 9 of those instead of 5 larger ones. Anywho, these were awesome and everybody enjoyed them. This is up there on my "the best thing I ever made" list. Absolutely amazing. I can't wait to have company over and make these for them! Served with a side of spanish rice and some refried beans. I SUGGEST MAKING THE "10 Minute Enchilada Sauce" from this site, absolutely amazing with these enchiladas, way better than store bought sauce!
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3 users found this review helpful

Golden Potato Soup

Reviewed: Dec. 20, 2010
This was absolutely delicious and quite easy!! Everyone in my household liked it so this will remain in my rotation through the winter. I used red potatoes and they held up nicely (didn't get mush or break apart too much). The only change I made was using shredded cheddar cheese instead of American because that's all I had. Next time I will try American because I had a hard time getting the cheddar to fully melt into the soup. Or, I may omit the cheese altogether and serve each bowl topped w/ some cheddar cheese (instead of mixing it into the whole pot). I doubled the recipe because I wanted this to be a meal, so maybe I should have not doubled the cheese. A double recipe made enough for both my husband and I to have 2 big bowls, each of the 4 kids had 1 bowl, and there was only about 2 cups leftover. This was a very tasty and inexpensive soup. Thanks for sharing the recipe! UPDATE: Made this recipe again and instead of buying pre-shredded cheddar cheese I bought a block of cheddar and shredded it myself in my food processor. It melted beautifully into the soup!!
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3 users found this review helpful

Bacon Roasted Chicken

Reviewed: Aug. 13, 2010
This was pretty good but we weren't blown away by it. The bacon itself was the best part! I poked holes in the chicken skin hoping the bacon flavor would go into the chicken but the chicken itself lacked flavor. I roasted the chicken on a bed of baby carrots and potatoes and they turned out wonderful. I might make this again but I will definitely use a disposable pan...the mess it creates isn't worth the result, unfortunately. At least the chicken was moist!
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3 users found this review helpful

Baked French Fries I

Reviewed: Apr. 13, 2010
These were absolutely delicious!! I was so excited to try these because they smelled so good while I was preparing them...and even better when they were baking. YUMMY!! I cut them into thin strips and baked them at 425 for about 50 minutes. They were crispy and delicious. The only change I made was adding red pepper (ground cayenne pepper) because I didn't have any chili powder. It gave them a nice kick! Will definitely be making these again!! Added 9/2/10: This also makes a fantastic marinade for chicken!!! Instead of potatoes, add pieces of chicken (I used legs) and let marinate. Spicy & delicious!
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3 users found this review helpful

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