BLIZLADY Recipe Reviews (Pg. 1) - Allrecipes.com (1479409)

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Whipped Cream

Reviewed: May 11, 2014
This turned out perfect, and was sweet enough for the dessert we used it on.
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Fluffy Pancakes

Reviewed: Jan. 26, 2014
I made these this morning and they are the best pancakes! My granddaughter even said that I make the best pancakes, but I told her it was a great recipe! I followed the recipe as to amounts of the ingredients, but used Jules gluten free flour and let the batter sit for a couple minutes and they were so fluffy. I just read some of the reviews and I think I will add a little vanilla as one reviewer suggested. You won't be disappointed in these!
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1 user found this review helpful

Overnight Eggnog French Toast

Reviewed: Dec. 21, 2013
This was the best over night french toast brunch dish I have made. Made it for a company Christmas brunch and it was requested by many. I made it exactly as the recipe states, except I baked it 40 minutes at 325 degrees, increased the temp to 375 degrees and left it in for about 10-12 minutes longer. I made sure the oven temperature reached 375 before I started to time it with the foil off. Perfect! I sprinkled with powder sugar, but served with maple syrup for those that wanted it.
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2 users found this review helpful

Fried Cabbage with Bacon, Onion, and Garlic

Reviewed: Aug. 10, 2013
This was so good! Reminded me of the fried cabbage that my Hungarian grandma would make, although she cooked it down quite a bit more and then mixed it with cooked noodles - yum. For those that rated it low because of saltiness, the recipe did say "or to taste". When I make a recipe I rarely use as much salt as the recipe states. I waited until the cabbage was almost cooked through before even adding any salt. Or another way is to salt the raw cabbage and let sit for awhile, rinse and squeeze until almost dry.
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Baked Kale Chips

Reviewed: Nov. 26, 2012
I also like this recipe best as to baking them at 350 degrees instead of lower temps. I bought a bag of pre-washed, pre-torn kale at our Piggly Wiggly and I see that I will have to cut back on time to maybe 9-10 min. The pieces are much smaller than when I break them up. I also use an olive oil spray and I don't salt them until the kale is done baking. Even when I sprinkle the salt sparingly before baking, they just taste too salty. We love kale chips!
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Omi's Cucumber Salad

Reviewed: May 20, 2012
My Hungarian grandmothers also made cucumber salad this way - it is so good. They liked the sweet/sour version and added a sprinkle of sugar to the dressing. I can't wait for garden cucumbers!
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3 users found this review helpful

Perfect Turkey

Reviewed: Nov. 12, 2011
I do my turkey this way and also the dry brine way. I only roast it breast side down for 1 hour though, and the rest of the time breast side up. @Sarah - the vegetables stuffed in the cavity are just to flavor the turkey and the juices. You do not serve the vegetables, although they taste good if you decide to! @caquilter - Cook's Illustrated did a survey to see which turkey is the best, and the Kosher Brined won out! It is already brined, so just follow the directions on the package. You do not brine it again. I plan to do my own kosher salt dry brine this year but will use a Butterball.
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Strawberry Romaine Salad II

Reviewed: Aug. 7, 2011
This was so yummy! I followed the advice of a few people that recommended thinning out the dressing with some of the mandarin orange juice. I also cut back on the amount of the mayo because I wanted to serve this dressed at a pot luck picnic, but I tossed the salad with just some of the dressing and served the rest on the side.
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2 users found this review helpful

Banana Banana Bread

Reviewed: May 30, 2011
I have tried quite a few recipes for banana bread and keep coming back to this one. It is awesome just as is, and I occasionally make it with nuts if my granddaughter won't be eating it (she is allergic to nuts). I also add vanilla. You will not make another banana bread recipe after you try this one!
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Margarita Cake with Key Lime Cream Cheese Frosting

Reviewed: Mar. 23, 2011
This cake is yummy and I plan to make it again for this year's Cinco de Mayo party at our office. I only wish that people wouldn't give recipes bad ratings when they change the ingredients. The overall ratings are then skewed.
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55 users found this review helpful

Pat's Baked Beans

Reviewed: Sep. 12, 2010
These are the only beans I make, and I am requested to bring them to all pot luck parties. The only addition I make is to add a half pound of ground beef that I brown with the onions. I normally don't buy molasses, but instead substitute maple syrup. Just delicious!
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2 users found this review helpful

Best Spanish Rice

Reviewed: Sep. 10, 2010
It turns out pretty much perfect every time. I may or may not have to add a little more liquid to the rice after the 20 minutes, but make sure you saute the rice until it is clear, after adding the liquid and other ingredients bring the pan to a boil, then turn the heat down to low (just enough to keep a simmer) and cover. Don't remove the lid to check. After 20 minutes, remove from heat and let stand about 5-10 minutes longer. I have pans with glass lids so I can see how much liquid is left. This is not much different than the directions on how to make rice-a-roni and I never had problems with it. Don't keep it on high heat or the liquid will boil out too quickly and the rice won't have a chance to cook properly.
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Boilermaker Tailgate Chili

Reviewed: Jan. 30, 2010
This is the best chili and I plan to make it again for this year's superbowl party. To help cut back on the prep time, I always mix all the dry spices together the night before so I just dump those in all at once rather than measuring everything as I make the chili. My only change is cutting back on the cayenne pepper and like others I pass the hot sauce and a shaker of cayenne for those who like it hotter!
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Guacamole

Reviewed: Mar. 14, 2009
Excellent! I took this to a party today and the bowl was wiped clean - everyone asked for the recipe! On a personal note, the next time I make it I will eliminate the salt or use less. The lime juice seems to enhance the flavor enough. But this is a personal preference because we don't add salt to much of the food we cook. You won't regret making this!
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Chicken Wing Dip

Reviewed: Dec. 30, 2008
Wow! Just hand me a spoon! This dip is awesome! I made it for our new years eve party tomorrow and tasted it cold. I will heat it up with more cheese on top, but it is so yummy! I used 1 1/2 lbs. of fresh boneless skinless chicken breasts and par boiled them for 30 minutes. Then I chopped the meat into very small pieces and sprinkled with about 1/2 of the bottle of hot sauce just to flavor the meat and stirred the rest of the sauce into the whole dip. I bought a 5 oz. bottle of Hooters Hot Sauce (not the wing sauce that has butter added) and that seemed to be just enough heat. I think it was close to 3/4 cup. I softened 16 oz. of cream cheese in the microwave, stirred in 1 cup of Ken's Chunky Blue Cheese Dressing, 1 cup of shredded colby-jack cheese and the chicken. I plan to bake it in a pyrex dish at 350 degrees for about 30 minutes as others have suggested, and will top it with more shredded cheese and bake until it's melted. I bought Chicken in a Biscuit crackers and have celery sticks to serve with the dip. I may pour the rest of the blue cheese dressing in a small bowl if people want to dip their celery sticks in that too. This is definitely a keeper!!
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Original Irish Cream

Reviewed: Dec. 17, 2007
Following up to my previous review - after chilling in the refrigerator for several hours, the Irish Cream got thicker. I think half & half worked out terrific!
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Ramen Noodle Salad

Reviewed: Aug. 26, 2005
I don't normally serve a salad at a pot luck or family gathering until I've tried it, but I thought I'd take a chance on this one because of the great reviews. I'm so glad that I did! I received many requests for the recipe! I following the recipe exactly for the salad ingredients, but I only added 2 of the packets of ramen noodle seasoning to the mayo rather than all 4 after reading through some of the comments that it was a little salty. Plus I added some dill week like the previous poster. This salad is best served chilled for at least a couple hours or over night. I plan to make again at a family gathering next month.
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