LYRICLY Recipe Reviews (Pg. 1) - Allrecipes.com (1521162)

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LYRICLY

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Rugelach

Reviewed: Jan. 3, 2010
These were awesome! The dough is a little tough at first, but if you use it straight out of the fridge and have everything ready to go so you're not handling it too much, it'll come out perfectly! Plus, it may take a little clean up at the end if you're using a cuisinart, but the ingredients are sooo easy to put together and before you know it, it's ready to go! I cut rectangular strips instead of triangles, so they could be more squared off. And instead of using this exact filling, I played with fillings like apricot preserve with toasted sliced almonds, 4-berry jam with chocolate chips, blackberry preserve and pecans, and cinnamon with chocolate chips and walnuts. The family has requested these as part of my christmas bake-off arsenal :) Thanks Jackie! Perfect recipe! PS......I had a few packages of dough left, and because the dough is not sweet, I rolled them out and put par-cooked (with cumin, coriander and smoked paprika) spinach, mushrooms over a layer of soft goat cheese. I cut the dough into large squares and folded the ends upwards and crimped them together to make little packages. It came out so good! Think of the flavor possibilities!
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Ginger Glazed Mahi Mahi

Reviewed: Jan. 3, 2010
I used this on salmon because it was on sale. And I doubled the sauce recipe so I could use it to cover the grilled veggies and linguine that I served with the dish. It.was.fabulous!
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Streusel Topped Pumpkin Pie by EAGLE BRAND®

Reviewed: Jan. 3, 2010
I've made this recipe every Thanksgiving for the last five years, and it's always a hit. I usually use pecans instead of walnuts, but I'm sure it will come out wonderfully with walnuts as well. One thing is that this makes enough for a true 9-inch pie dish. The graham crackers crusts from the store that I usually buy say they are 9-inch, but I think they're a wee bit smaller. And then I always make the mistake of overfilling my crust because I have too much mix. Resist the urge to do that and you'll have a perfect pie! :)
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Creamed Corn

Reviewed: Nov. 22, 2006
This creamed corn is absolutely delicious! HOWEVER...it has waaaaaay too much liquid in it. After spending a good half-hour hoping it would reduce significantly, I finally ended up taking ladle-fulls of liquid out. I think it needs about 1/3 a pint of half & half and cream each. That's it. Once I got rid of the excess liquid though...mmmmmmmmarvelous!
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34 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 1, 2008
This recipe was great! Totally affordable and really easy - not to mention absolutely delicious. I am experimenting with different recipes to be included in 3 sweets that we'll give away as gifts this year. And this is definitely a winner. I had to add an extra 1/2 cup of butter and 1/2 cup of sugar though, because the mixture wasn't enough to cover all my saltines. Oh, and I crushed the saltines to make it less obvious. My fiance has started crumbling the toffee over the french vanilla ice cream we have left over from T-day pumpkin pie too and it's working out a little to well! Thanks for the recipe!
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Mexican Chicken Soup

Reviewed: Mar. 21, 2010
The fiance decided to cook for the first time and went with this dish. I did all his prep work (chopping and measuring) because he got a wee bit overwhelmed :) But it came out absolutely fabulous! He took the advice of some other reviewers and added canned black beans and corn. They really helped round the soup out and make it less watery. He also added 2 cloves of garlic and 3 small serrano peppers, both finely minced, to the onion and celery step. He forgot to buy sour cream, but we'll buy some for tomorrow night, when we have the soup for leftovers. He's so proud of himself, and I was so happy to catch a cooking break on Sunday! Soup was great, but did 4 stars because it was missing a few things we added ourselves. Still! Thanks Rillene! :)
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Butternut Squash Soup II

Reviewed: Nov. 8, 2010
I'd never had butternut squash before, let alone cooked it. But I found this recipe to be the perfect base for some of my favorite spices. I doubled it with 2 carrots, 3 celery stalks, 3 red potatoes and two med squash, all peeled/seeded/chopped/cubed as appropriate. I also added 3 cloves of garlic, 3/4 tsp each of cumin and smoked paprika, a little salt, a good amount of fresh cracked pepper, and a 1/4 tsp of cayenne (we like things with a little kick!) I omitted the butter, substituting a few tablespoons of olive oil instead, and replacing the stock with water/boullion, simply because those were what I had on hand. The creaminess of the squash is awesome, and with some sour cream leftover from a party and fresh french bread, the whole setup was perfect! PS...i used the leftovers tonight over pasta and it was marvelous! I browned lean ground turkey in a pan, then added a few ladles full of soup, cooked some of the liquid off, added red pepper flakes and a good helping of parmesan cheese. Mixed in cooked whole grain pasta right into the pan to let the sauce coat the pasta and yum!
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Chocolate Cheesecake

Reviewed: Sep. 3, 2012
This cheesecake was great, however it was too rich. Even in small slivers, I can see what another reviewer meant by this being "too cheesy." Now I see why some recipes have a bit of sour or whipping cream in them; it lightens the mouthfeel. That said, a little cool whip helped lighten this up a bit. I think fresh berries could also do the same. This was my 2nd cheesecake. So a couple of things I did with this one that made my cheesecake better in general...First, everything needs to be at room temp. I beat the cream cheese with a mixer to soften it. I folded in the milk, then did a short, low-speed mixer beating to get out clumps. Seperately, I lightly whisked the eggs, and folded them and all the other ingredients into the cheese and milk mixture. I got a silky texture, rather than moussey, which was what I wanted. Water bath is a good idea. I don't have an oven-safe dish big enough to fit my 10" springform, so I filled a dish with water and put it on the rack below. It kept the oven a little more humid, and avoided cracks (which I had too many of in my first cheesecake). Once I poured it in the pan, I tapped the whole thing on the counter a few times. Big bubbles came up, so I'm glad I did that before I started baking. I baked 70 min, turned oven off, used wet knife to seperate edges more, and left oven door ajar for 2 hours before refridgerating. This also helped avoid cracks. Also, my usual crust is graham crackers, walnuts and butter. It worked well with this recipe
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