LHDSCHMITT Recipe Reviews (Pg. 3) - Allrecipes.com (1556330)

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LHDSCHMITT

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Pork Roast With The World's Best Pork Loin Rub

Reviewed: Feb. 23, 2011
I used this recipe for 4 very large (1 in. thick) pork chops... delicious! I left out the dry mustard (didn't have) and cumin (personal preference) and it was still great. I baked these in the oven at 350 for about 1 hour in covered dish and then at 325 for another 30 min. or so. Yummy!
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1 user found this review helpful

Chewy Chocolate Peanut Butter Chip Cookies

Reviewed: Feb. 19, 2011
I used 1 c. white and 1 c. brown sugar and also added a tsp. of coffee liqueur to the mix. I did not melt the butter before creaming with the sugars as I wanted my cookies to not spread in the oven. Very yummy!
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1 user found this review helpful

Ten Minute Szechuan Chicken

Reviewed: Feb. 18, 2011
I used red wine vinegar instead of white (what I had on hand) and also added some powdered ginger. I will definitely make this again. Yum!
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2 users found this review helpful

Valentino's Pizza Crust

Reviewed: Feb. 6, 2011
I added 1 tsp. of garlic powder to the dough. Very good results!
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1 user found this review helpful

Easy Meatloaf

Reviewed: Jan. 28, 2011
I used 1 TBSP minced onion instead of a chopped onion and also added 1 TBSP of Worcestershire sauce. Very yummy!
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2 users found this review helpful

Famous Amos Chocolate Chip Cookies

Reviewed: Jan. 28, 2011
If you use an actual teaspoon for dropping your cookies, then you'll end up with more like 14 dozen (my result). I guess my only other criticism is that for the amount of dough made, I'd put more than 2 cups of choc. chips into the mix!
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7 users found this review helpful

Easy Pizza Sauce III

Reviewed: Jan. 23, 2011
I made this recipe using TTV78's suggested changes. Pretty good, except I might add some more crushed red pepper flakes to the mix next time.
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2 users found this review helpful

Best Chicken Ever

Reviewed: Jan. 22, 2011
Let me start by saying that I don't even like sour cream, but I did with this recipe! I used bread crumbs instead of corn flakes (what I had on hand) and a spice mix that included garlic powder, paprika, fresh ground black pepper, cayenne pepper, poultry seasoning and salt. I only had 4 boneless chicken breasts and so I used 1 cup of sour cream and 1 cup of bread crumbs... next time I'd only use about 3/4 cup since there was a good amount of each leftover that had to be discarded. I baked my chicken at 400 degrees F for about 40 minutes. Chicken turned out very moist. The leftovers tasted as yummy (if not better than) the first ones.
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5 users found this review helpful

Tex-Mex Beef and Cheese Enchiladas

Reviewed: Jan. 21, 2011
I followed this recipe with only one substitution - I used Monterey Jack cheese instead of American. Overall, I think it is a good base but it definitely needs more spice IMO. Next time I think I will add some cayenne pepper to the mix.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 4, 2011
I just finished baking these cookies for the 1st time and certainly won't be the last! I switched out the 1 TBSP of vanilla for 1 tsp. vanilla + 2 tsp. coffee liqueur and also added some chopped walnuts... yummy!
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0 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Jan. 4, 2011
My husband liked this recipe better than I did. I thought the leftovers actually tasted better than the first round!
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1 user found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Jan. 4, 2011
I've made this recipe several times now. I always use Sweet Baby Rae's Honey BBQ sauce (our personal favorite). The end result tastes pretty good, but I can't say that it is a "Wow" recipe.
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1 user found this review helpful

Pork Tenderloin in Bourbon

Reviewed: Dec. 26, 2010
I used this recipe on some pork chops that we had. We didn't have any bourbon in the house so I used peach schnapps instead... my husband had his doubts but we were both pleasantly surprised with the results.
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3 users found this review helpful

Chocolate Snowballs

Reviewed: Dec. 24, 2010
I followed the instructions and the results were perfect. My husband said to give these a "10" rating. These cookies literally melt in your mouth, and have a nice chocolate flavor. Thanks very much Mary Lou!
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5 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Dec. 24, 2010
I chose this recipe because I had a jar of natural peanut butter that I needed to use up or dispose of (the texture is NOT the same as regular peanut butter). And I'm so glad that I did! I omitted the egg yolk and peanuts in the batch that I made and they still turned out awesome. Also, I followed the advice of another reviewer by microwaving the jar of peanut butter for about 30 seconds in order to soften it before adding to the batter. All of my cookies are soft and have a great chewy texture. Using the entire jar of peanut butter ensures cookies full of PB flavor. All in all, Kevin gets an A+ for this recipe IMO.
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4 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 23, 2010
I usually only make half of this recipe as it is just my husband and I. Excellent recipe!!
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2 users found this review helpful

Molasses Cookies

Reviewed: Dec. 23, 2010
I love the spice blend on these cookies... yummy! I was a little disappointed since the tops of my cookies never cracked. The 1st batch was in the oven for 13 minutes and all I got were well-done cookies with smooth tops. Maybe it was because I used the convection setting on my oven? Also, these cookies set up very fast so don't hesitate about taking them off the cookie sheets when they come out of the oven. Several of my cookies needed to be pried off the sheet, which pretty much destroyed them.
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1 user found this review helpful

Chocolate Toffee Cookies II

Reviewed: Dec. 22, 2010
I used Kahlua instead of the rum (personal preference) and left out the nuts. OMG, these were awesome! I'll definitely be making these cookies again. Thanks for the great recipe!
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4 users found this review helpful

Almond Bars

Reviewed: Dec. 19, 2010
I used lemon extract since I didn't have any almond extract on hand and the flavor was great. I also skipped the powdered sugar step because the plain cake was sweet enough by itself. I know this is a matter of semantics, but I wouldn't call these "bars." I baked mine in a 13x9 inch pan (as written in recipe) and the final product was 1.5 - 2 inches tall. Definitely more like a dense cake than a brownie in my opinion.
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3 users found this review helpful

Buttery Soft Pretzels

Reviewed: Dec. 18, 2010
I just made this recipe for the 1st time after having it in my recipe box for months... fantastic! Why on earth did I wait so long to try this? I ended up using about 4.5 cups of flour without any additional water. I also brushed them with melted butter after they came out of the oven. Also, don't forget to completely wet the pretzels in the baking soda solution because they don't get that nice brown color in the oven without it.
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2 users found this review helpful

Displaying results 41-60 (of 72) reviews
 
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