lilpug Recipe Reviews (Pg. 1) - Allrecipes.com (15457548)

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Beef Pot Roast

Reviewed: May 19, 2013
Came out very tough. Followed the directions. Seared and roasted in an enameled iron French oven. My roast was smaller so I cut back the cooking time and used a meat thermometer as well so I know it wasn't overcooked. This recipe was tough to cut through. Giving 3 stars instead of 1 in case the size of the roast would make a difference.
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Alysia's Basic Meat Lasagna

Reviewed: Jun. 18, 2012
Very good, easy and basic recipe. I've made it twice, once using provolone slices and once using creamy havarti slices, plus shredded mozz in either case. I do not have canned sauce so I use 2 x 24 oz jars of Classico pasta sauce plus a about a half cup to a cup of water. Use half the water and 1 c sauce mixed to make very bottom layer & very top layer of sauce. Did a combo of ground beef and Italian sausage crumbles plus a small package of frozen spinach, thawed and drained, added into the meat & sauce mix. For me making in a 9x13x2 pan, this uses 12 lasagna noodles (4 side by side plus 1 split lengthwise and laid down the side of the others). Using the "no-cook" or "no-boil" noodles I don't pre-cook them, I just make sure every piece of noodle has sauce on it so there are no hard edges after cooking. My sauce is quite thick with all the additions so I can fit, from bottom to top, 1 thin layer of (watered) sauce, noodles, meat/sauce mix, ricotta mix, light sprinkle of shredded mozz, 1 full layer of provolone or havarti (6 sandwich size slizes), 2nd layer of noodles, 2nd layer of meat/sauce, 2nd layer of ricotta mix, 3rd layer of noodles, thin layer of sauce, even sprinkle of shredded mozz, even sprinkle of grated parmesan. My 9x13x2 pan is filled to the brim this way. I spray some tin foil with nonstick spray before covering the pan to avoid the cheese melting and sticking onto the foil. Baked at 350 due to dark nonstick pan.
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Authentic Pizza Margherita

Reviewed: Jun. 12, 2012
Had to substitute flour based on what I had on hand: 2c unbleached white all purpose flour, 3/4c whole wheat bread flour, 3/4c whole wheat pastry flour. As I was adding the flour, needed to add about 1/4 extra water to blend in all the flour (may be my local climate since I've noticed this with other bread and pizza dough recipes). Used slightly warm water, around 100-105degF and used about 1 tsp of honey instead of sugar. Warmed oven to 170 deg F then turned off and put the dough in there to rise. Topped with tomato sauce, pepperoni, sauteed broccoli, and mozzarella. Cooked at 430 deg F on a nonstick baking pan for 15 min. Made a nice thin crust. It was pretty good but not amazing. I'll try it again next time using all white flour not the wheat mix.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 27, 2012
Pretty good. I had only a small 2.5 pound chicken so I halved the spice/onion ingredients, and halved the salt again. Had to make some spice substitutions for what I had on hand but tried to stay close in taste: used red chili powder instead of paprika. Instead of onion powder, thyme, white pepper and cayenne, used Mrs Dash (orig) spice blend-has much of that stuff in it. Rubbed spice mix under breast skin & all on outside, onion inside. Marinated overnight in fridge. Roasted at 250F with oven probe thermometer in thigh. When thigh temp was 170F, checked temp inside lower breast, in middle of chicken and it was barely 140F. Chicken looked really dry and there were no juices in the pan at this point. Turned up heat to 350 and put back in oven until breast was 165-170. As heat went up, juices started bubbling out into the pan. I probably ended up overcooking the chicken (esp. legs) a bit, but it was still tender and moist, and as I cut it I dipped some of the white meat into the pan juices before serving so it really had that rotisserie taste, no gravy needed that way. I removed the skin before serving. The skin was just dried and unappealing, not crispy/moist, but it did a good job keeping the meat moist while cooking. Next time I'd rub olive oil on the outside of the skin before cooking, to make it edible. The meat itself though was quite delicious and my DH declared it a success and even went back for seconds (unusual for him when it comes to baked or roasted chicken).
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Baked Ziti I

Reviewed: May 23, 2012
Had to make some substitutions based on what I had on hand. Used 1/2 pound of beef not 1 pound. Used 250g (about 8 oz) of ricotta, mixed with an egg and a dash of nutmeg (per other reviewers' suggestions) instead of sour cream. Used all provolone, no mozzarella as I was also out of that. Layered as follows: ziti plus sauce mixed together, then provolone, then soft cheese mixture (ricotta), then more noodles, then more sauce, then sprinkled liberally with parmesan, then finished with slices of provolone. Covered pan with tin foil sprayed with cooking spray to keep it from sticking to the cheese. I'd like to try making the recipe closer to the original next time but am satisfied with how I had to adapt it for what was available at the time. I had about a cup of noodles left over (I may have cooked the noodles a bit too long in the beginning so they expanded in size a lot).
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Oatmeal Raisin Cookies IX

Reviewed: May 23, 2012
Very good. Healthier using a veg oil instead of butter or margarine. I used safflower oil instead of canola oil. I increased baking soda to 1 tsp for a fluffier cookie. I used light brown sugar. Baked at 330 because I had dark nonstick pans. Otherwise no changes. Other reviewers are right, the dough looks like wet, sticky granola. I dropped it by the dinner spoon full (about tablespoon) onto the pans. Then wet my hand and shaped each drop into more of a ball or mound to compact the dough a bit. The cookies spread a little with baking but not much and resulted in a "normal" height and size cookie, very moist, soft/chewy and delicious. They are not as sturdy as a drier, traditional cookie. This recipe filled 2 cookie sheets. Next time I make this I may add a little more spice and brown sugar.
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To Die For Blueberry Muffins

Reviewed: May 22, 2012
I used regular sized muffin cups (12 muffins per pan) and they burned when cooked at 400F for 18 min. I used metal nonstick pans. Next time I'll reduce the temperature. Otherwise, they were very tasty. Per suggestions, I doubled the berries (and used some of the flour to coat them before mixing because I used frozen, defrosted berries), and then I doubled the recipe (so 4 cups berries in the double batch). This yielded 23 normal size muffins. I also doubled the streusel and thought it was a bit generous but I like streusel. I added about 1 tsp per batch (2 tsp total) vanilla and juice of 1/4 lemon per batch (half lemon total). You couldn't taste the lemon or vanilla so I don't know if it added anything. Also used undiluted canned evaporated skim milk in place of regular milk. I'll make these again but with lower oven temp and possibly shorter cooking time, maybe 350 degrees for my nonstick pans.
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Chocolate Cornstarch Pudding

Reviewed: May 20, 2012
Per suggestions, used 3 heaping TBSP of cocoa, used canned evaporated milk measured right from the can, and cut the cornstarch (instead of cutting it in half, I used 3/4 the amount, or about 3 TBSP). Got the lumps out of dry stuff mostly before adding the milk. It came out very nice and yummy.
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Absolutely Fabulous Greek/House Dressing

Reviewed: May 18, 2012
Excellent! Adjusted recipe to make much smaller batch so I ended up with about 2/3 cup total dressing. Did not have onion powder, added fresh lemon juice instead, about 1-2x as much as I would have used for onion powder. Added slightly more mustard than called for. Came out really good. Has to be mixed and poured right away before it separates; or make it into a cruet and shake immediately before each use. I used it on a tortellini pasta salad with feta, tomatoes and other veg and it was very fresh and tangy. My batch, about 2/3 c, was a perfect amount for a batch of pasta salad (enough salad to fill a medium mixing bowl).
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Quick and Easy Pizza Crust

Reviewed: May 9, 2012
Pretty good base recipe. I followed the other reviewers' suggestions and added some Italian seasoning herb mix to the flour. Maybe it's the climate here but I've usually had to add 1/3 to 1/2 a cup of extra water to get a dough that will stick together and not be separate crumbs and pieces. This recipe makes enough to cover a large cookie sheet. I turn the oven temp down a little to 425 since I use a dark nonstick cookie sheet. I've made this several times now and it comes out nicely each time. I use 2 c all purpose white flour and 1/2 c wheat flour for a light wheat crust. Being lazy, I don't beat the ingredients, just stir, and don't turn out onto a floured surface but just turn out onto the pan, flour my hands and the lump of dough, and shape the dough there on the pan. Also, I let the dough rest 15 min instead of 5. This crust doesn't compare to the best restaurant crusts or to the California Pizza Kitchen recipe I've made before in my Cuisinart, but it's very good, fast and easy and my DH likes it alot.
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Chicken Curry Salad

Reviewed: Apr. 17, 2012
Pretty good base recipe. I omitted salt since canned chicken is already salty to me. Also omitted chili oil. I'm sure fresh cooked chicken would make this fit for guests but as it was I appreciated being able to whip it up fast with pantry staples and no cooking. I added some raisins (wish I'd had graped, I would have added split grapes instead). Served it on sandwich rolls with some very crisp lettuce for texture and freshness.
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Quick Quiche

Reviewed: Apr. 8, 2012
Very good. Had to make some substitutions based on what I had available. Instead of bacon, used about 2/3 cup of chopped ham (leftover from Easter). Omitted butter and salt, but lightly sauteed the diced onions in olive oil and blotted dry before putting in the quiche pan, so this added a bit of oil anyway and the parmesan made up for skipping the salt. Also used cheddar instead of Swiss and used less than recommended amount. Added sprinkle of parmesan on top of dry ingredients. Added about 1/2 cup of frozen broccoli, which I first cooked in the microwave, blotted dry and diced. I let it cook 10 minutes longer because at the recommended 35 minutes it was only partially risen and partially still flat. After 45 minutes it was entirely risen. The flour settled to the bottom and makes an almost-crust. The cheese rose a little bit towards the top. Even though there was no official crust, it still had a similar taste to a quiche with crust (a hint of a taste of dough) that I quite enjoy. This was really good and easy. I've seen other quiche recipes calling for a dash of tarragon or a dash of nutmeg or a sprinkle of garlic powder so if you feel it's missing something, you could try one of those, but I was happy with it as is. I'll try this again with other varieties of veggies (spinach would be great) and cheeses and with or without other meats too like sausage or turkey.
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Chicken Parmigiana

Reviewed: Apr. 3, 2012
Excellent. I never made chicken parm before, since I previously lived in the NYC area where delicious Italian food was available by delivery any time day or night. Now I live in Asia and have to make many dishes myself to get an authentic taste of home. This was just as good as Italian food from a delivery place in NYC, if not better. It was very easy. I did make some small modifications to the recipe-(1) I dredged the chicken in flour first before dipping in egg. (2) I did not have breadcrumbs, so I made some by smashing some store-bought garlic/Italian flavored croutons in a bag (they didn't come out food-processor small, but some crumbs were fine and some were pretty giant, almost mini croutons). (3) Instead of adding parm at the end with the mozzarella, I added it to the bread crumbs (smashed croutons). (4) my two chicken breast halves were actually each pretty enormous, so I cut each one into 3 cutlets, for a total of 6 cutlets. (5) I used the whole jar of sauce. I have no idea if I used the right amount of mozzarella but just covered each cutlet with it and it worked out fine. Note, 2 oz breadcrumbs is about 1 cup. Serve with a side of pasta with a little of the sauce spooned on top of the pasta and a dash of grated parmesan, along with a side of veg or salad, and garlic bread. Made about 3 reasonably sized or 2 large servings, probably since I had such big chicken pieces to begin with. Baked it exactly as directed for the exact time directed. Will make it often!
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