LILLYG73 Recipe Reviews (Pg. 1) - (1493783)

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The Best Chicken Salad Ever

Reviewed: Apr. 19, 2010
Came out sweet and tangy with a great consistency. Perfect for tea sandwiches or on crackers. This chicken salad begs to be served with fruit in my opinion. I usually make a chunky salad, but preferred this, hands down. Used left over grilled chicken and added one green onion and some garlic powder. Didn't need s&p. (I didn't have coleslaw dressing so I used equal parts olive oil, red wine vinegar and sugar and emulsified it in the food processor before I added the other ingredients. Next time I will reduce the vinegar to suit my taste, but it worked, and my family loved it.)
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5 users found this review helpful

Watermelon Fire and Ice Salsa

Reviewed: Jul. 8, 2009
Cool and refreshing, with a bite! This recipe took first place at my block party recently! I skipped the garlic and doubled the onion, cilantro and jalapeno. My suggestions: mix a few hours ahead of time, drain the liquid and add salt JUST before serving (the salt draws out the moisture and "ages" the melon but is necessary to the flavor.) Next time I will look for a dish that allows me to serve the salsa on ice to keep it cold longer.
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5 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Feb. 18, 2009
This recipe is a killer! I couldn't keep my fingers out of the sauce. I am glad I doubled the recipe to freeze some for later. I added Lea & Perrins, dried oregano and a hint of cinnamon. Also added more cumin, and fresh garlic instead of sauce turned out dark and rich!
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2 users found this review helpful

Cheese-Stuffed Jalapenos

Reviewed: Aug. 27, 2008
We make these on Fridays for a nice start to the weekend with some cold beer...yum! I prefer the peppers to be not so soft after coming out of the oven so I skip the boiling (as a result we call them butt burners at our house.) We know the consequences of eating them, but just can't help it -- there sooo good. I fill each half with cream cheese then dip in bacon bits (Oscar Meyer comes in a bag) then dip in sharp cheddar. Then into the oven. Its about 10 min of prep time and 15 min in the oven. Easy, impressive, and left overs are so good cold. One of my faves!
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1 user found this review helpful

Best Bruschetta Ever

Reviewed: Dec. 25, 2007
Great for the amound of effort & time!! No question, it needs a generous pinch of salt and a dash of balsamic vinegar. Pre-toasting the bread allows it to stand up to the juiciness of the tomatoes without getting soggy too quickly, but this is not a do-ahead kind of thing. I used parmesean and mozzerella on top of mine and everyone loved it.
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1 user found this review helpful

Jamaica Cake

Reviewed: Dec. 19, 2007
Great cake and forgiving. I mixed in a bowl b/c I wanted my eggs thoroughly beaten and I added the other ingredients in no particular order and it turned out great! On my second batch, I cut the oil down to 2/3 cup and it was perfect. The cake is just ok out of the oven but becomes fantastic the next day. I also tried making as loaves and they are definetly gift worthy.
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4 users found this review helpful

Banana Wheat Muffins

Reviewed: Feb. 22, 2007
I love a recipe that's delish, quick to pull together and with very few ingredients! (To further simplify, I just did one cup of each type flour.) Exceeded my expectations! They were very moist and delicious. More cakey and crumbly than dense. (I added some vanilla, cinnamon and ground flax seed.) I'd also try this as a base for carrot or apple muffins.
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11 users found this review helpful

Brown Rice Lentil Salad

Reviewed: Jan. 19, 2007
DeeAnn, thank you for a fabulous recipe. The dressing is OUT OF THIS WORLD and I will be making it for green or potatoe salads, too! I didn't have lentils so I doubled the rice. I opened up my crisper and found celery, bell pepper, carrots and apples...I diced it all up & threw it in. Nice crunch and pretty colors. Something sweet like apples or raisins works with the nutty rice and the tangy-garlicky dressing. I would add some chuncks of chicken if I was making it for my husband. I am sure the recipe is fabulous as is, but it is also very adaptable. Don't be afraid to try it with what you have on Since its not a mayo-based dressing it would travel well, too.
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28 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Jan. 9, 2007
This recipe is a great base to work with -- I don't think you can mess it up! Go with fresh chicken breast if you can and boil it in the broth as the first step. I have also used store bought rotisserie chicken, even left over turkey. You can also use bouillon when no broth on hand. My tips: 1. Add any fresh veggies you have on hand such as carrots, onion, bell pepper, mushrooms and it will taste completely homemade. 2. Any canned beans work but rinse them off first. 3. To thicken the soup & give a nice flavor, put about 3 corn tortillas or a couple of hand fulls of corn chips in the food processor, then add the corn "flour" to the soup and simmer a few will add a nice complexity and taste even BETTER the next day. Add or leave out what you want to make this recipe low fat, low carb, would even be great with left over seafood...mmm! (To be fair, I must note that I'm prejudiced against can chicken.)
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16 users found this review helpful

Cowboy Cookie Mix in a Jar

Reviewed: Dec. 22, 2003
Maybe the previous user cooked them too long or made them to small...these are great cookies, and very easy. My batch of 8 jars took about an hour to assemble. Found some cute red fabric at Walmart to glue on top of the jar and put these directions on my laser printer labels: Howdy Partner. Preheat your campfire to 350 and grease up your cornbread pan. You're in for a real sweet treat! Dump this jar into the biggest bowl ya got and mix it around real good. Add a stick of melted butter and whipped up egg. (A teaspoon of vanilla if you got some in the chuck wagon.) Mix with your five cleanest fingers till it looks like cookie dough ought to. Bake for 11-13 minutes. Makes 18 big 'ol cookies, or 2 dozen cowgirl-sized.
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425 users found this review helpful

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