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

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The Best Rolled Sugar Cookies

Reviewed: Dec. 23, 2003
I made this recipe today for holiday cut-out cookies. This is a great recipe, extremely easy to make and the cookies came out PERFECT!!! I used orange extract instead of vanilla. I know I should have made more than one batch because my 2-year-old keeps sneaking them..they'll be gone before Christmas arrives!
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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

Bob's Awesome Lasagna

Reviewed: Aug. 11, 2006
This was really yummy!! I took the advice of some other reviewers and added an egg to the cottage cheese. I also added (to the cottage cheese) 1/4 cup grated paremesan cheese, parsley, salt, pepper and a little garlic powder. I also added a bay leaf to the sauce as it simmered. My 5 year old gobbled it up! YUM!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 19, 2005
These are excellent and smell so yummy while baking. I had trouble with the dought, though. It would not come together so I had to add small amounts of milk at a time just until the dough came together, and they turned out just fine. I used raspberry jam and also made some with strawberry. My daughter loved helping me make the "thumbprint" (we used the back of a plastic measuring spoon) and sliding the jelly off of the spoon and onto the cookie. This recipe is a keeper!!
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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

Nanny's Spaghetti Sauce

Reviewed: Jan. 25, 2005
This recipe was DELICIOUS!! I didn't have any jar sauce on hand but had all the ingredients this recipe required (except the red pepper flakes, left them out). This recipe is easy and delicious. I added 1 lb. of ground beef and used extra garlic (6 cloves). I didn't have red wine vinegar so I used 1 Tbsp. balsalmic vinegar and it was still delicious! Thank you for this recipe, I'll never use jarred sauce again!
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1 user found this review helpful

Shepherd's Pie

Reviewed: Nov. 17, 2009
I followed the recipe exactly and it was delicious! I probably would have added some onions to the ground beef while browning if I was just making this for myself, but my kids and hubby don't like onions so I left them out. Everyone raved about it and there was just a serving left over, which my daughter and I split later in the evening! Very delicious and easy. Great way to get veggies in the kids diets. I'll definitely be making this regularly!
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2 users found this review helpful

Snowballs II

Reviewed: Dec. 4, 2006
These are just like my mom used to make at Christmas time. After she passed away I couldn't find this recipe in her recipe box, but these taste just like hers! One thing that she used to do, and I did to these, was put a Hershey's Kiss candy in the middle of the cookie before rolling it into a ball. Thanks for this recipe, it reminds me of mom!
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Guacamole

Reviewed: Jun. 16, 2006
This was my first time making guacamole. I always thought it was too difficult to make. Boy, was I wrong!! This was delicious! I ate 1/2 of it myself in one sitting!! The only thing I will do differently next time is cut the salt in half, to 1/2 tsp. I thought 1 tsp. was too salty. I used red onion and only used what I thought "looked" like enough. In addition to minced garlic, I also sprinkled some granulated garlic in it. This is excellent! I'm going to make it for my daughter's birthday party next week!
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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

Chicken Andouille Gumbo

Reviewed: Jan. 6, 2006
Oh wow, was this yummy!! When I told my husband I was going to try and make this recipe, he rolled his eyes at me (I'm not known to be a good cook). I found this recipe easy to make and it smelled wonderful while cooking. When my husband tasted it he exclaimed "This is GOOD!!". He also requested that I make this a part of my "regular" meals. We really enjoyed it, and so did my 4.5 year old daughter. I couldn't find file powder anywhere so I just bought some cajun seasoning and sprinkled it in. This recipe is definitely a keeper and I will surely be making this over and over again!!!
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1 user 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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Amy's Garlic Egg Chicken

Reviewed: Apr. 11, 2007
This was absolutely delicious! At first bite, my 5 year old daughter said "Wow, this is really good!". I only had time to marinate the chicken breasts in the egg and garlic mixture for about an hour and a half, but it was still delicious. I used 1 whole egg, not just the yolk. Next time I will use 2 or 3 eggs. I also used pre-chopped garlic from a jar, but next time will use fresh. I also took the advice of others and cut the breading in half, and it was the perfect amount to cover 3 HUGE chicken breasts. I was skeptical about the melting butter in the bottom of the dish, I thought the breading would be soggy, but it wasn't. I cooked the breasts for 30 minutes on each side, but they were very large. I will definitely be making this on a regular basis!!
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 18, 2008
After a friend of ours brought us a loaf of her "secret family recipe" pumpkin bread..I came here looking for what looked like a good pumpkin bread recipe to try myself. I made this today and it is SO yummy...super moist and very delicious. I'd say it's just as good as the "secret family recipe" bread! I followed the recipe and had no problems. The only change I will make next time is putting in a little less cloves, the flavor was a bit too strong for my taste. I'll definitely be making this again and again! I had to bake the bread for 15-20 minutes longer than the recipe stated, though.
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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

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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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

Chicken Pot Pie IX

Reviewed: Apr. 26, 2005
EXCELLENT!! For the crust I used the Pillsbury refrigerated pie crust that you just unroll. This pot pie is very tasty. I took the advice of some of the other posters and brushed the bottom crust with egg wash before adding the chicken/veggie mixture. I also brushed the top crust but didn't need to, the crust was flaky and yummy. My husband thinks this dish is the best thing I've ever made (I'm not known as a good cook, so when I make something he LOVES, I know it's good!!) I will be making this often! Thans for sharing this great recipe!
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Banana Banana Bread

Reviewed: Sep. 17, 2004
EXCELLENT...VERY MOIST AND DELICIOUS!!! Make this your new banana bread recipe!
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Mom's Ginger Snaps

Reviewed: Dec. 14, 2005
YUM YUM YUM!! I made these cookies today in preparation for Christmas. I plan on freezing them. This was my first time making ginger snaps and I'm so glad I found this recipe, it's definitely a keeper. I didn't change a thing in the recipe and they came out wonderful!
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