THEBOYCANPLAY Recipe Reviews (Pg. 1) - Allrecipes.com (1602270)

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Maine Lobster Lasagna

Reviewed: Feb. 4, 2013
AMAZING! I had bought two small lobsters hoping to make some lobster salad, but I remembered seeing this recipe and hoping to try it someday. With lobsters in hand, it was the perfect excuse! First off, to make the recipe as written, you will need about 4 1 1/2 lb lobster chicks. Cook them and refrigerate them so they're cool when you remove the meat. This also removes the temptation of stealing a bite.. or ten! I cooked the chicks and also a 1 lb bag of frozen raw shrimp, then peeled/chopped everything up into bite-size pieces to assemble the lasagna. If you can you'll want to make your own alfredo sauce, as the jarred variety tends to be a little salty. I did use jarred sauce and it came out nicely though. I used about 3/4 of a bag of spinach because I had to feed some to my rabbit that night, but the spinach cooks down and does add a nice texture to the lasagna. When making lasagna, I always worry it won't all fit in the pan. The ingredients fit perfectly in a 9 x 13 inch pan and didn't spill over. The lasagna cooked down nicely to create beautiful layers. Someone mentioned not enough of the ricotta mix... here's a trick: dollop the ricotta rather than spread it, it spreads as it melts. Awesome recipe and I will be making again, possibly next Christmas!
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3 users found this review helpful

Banana Sour Cream Bread

Reviewed: May 6, 2012
This was good! I cut the recipe in half and used it to make a single loaf, cooked in a 350 degree oven for about 60 minutes, until the outside was deep golden and a knife inserted in center came out clean. I left out the sugar/cinnamon mixture because the recipe seemed sweet enough without it. I used reduced fat sour cream and Irish butter. A keeper!
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2 users found this review helpful

Mom's Yeast Rolls

Reviewed: Oct. 3, 2011
These were SO good! I made them in a muffin pan and they tasted like something from a restaurant. The BEST rolls ever! I am going to start serving these are Thanksgiving every year!
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6 users found this review helpful

Old Fashioned Oatmeal Cookies III

Reviewed: May 22, 2011
These were OUTSTANDING! The only changes I made: I used vanilla extract instead of the almond extract and added about 1 1/2 cups of soft raisins. I used Kerrygold Irish butter...the cookies were demolished!!!
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5 users found this review helpful

Scotto Cheese Lasagna

Reviewed: Jul. 30, 2009
Awesome basic cheese lasagna recipe! Careful, it makes a HUGE quantity and overflowed a bit in my dish. The yummy taste was worth the drippings on my oven floor though. Good recipe!
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8 users found this review helpful

Lemon Square Bars

Reviewed: Jun. 11, 2009
Use Paige's adaptation (she's at the top of the reviews). Wonderful! These are so so so delicious! Thanks for the great recipe and thanks Paige for the great changes!
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3 users found this review helpful

Cream of Celery Soup

Reviewed: May 30, 2009
Awesome! I was looking for a nice, light soup and also something to use up a head of celery that I'd forgotten about. I made a few changes: I used 1 head of celery, 1/2 a bag of baby carrots, chopped, 1 heaping tablespoon of chopped garlic, and a large spanish onion. I used 2 boxes of chicken broth and skim milk as that was what I had. As soon as I added the milk, I wished I had waited and added it at the end (if you are boiling milk you have to stir constantly so it doesn't scorch at the bottom!). Cooked over medium heat for 15 minutes, remove and ran the soup in batches through my blender. Next time i think I'm going to turn it into a celery, potato, and carrot cream soup and add about 4 large potatoes, cook in the broth till tender, and add 2 cups of heavy cream at the end, rather than milk. Thanks for the nice recipe!
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5 users found this review helpful

Zuppa Toscana

Reviewed: Apr. 12, 2009
I didn't care for this at all. It tasted like greasy meat in a flavorless milk broth. Sorry, but I won't be making this one again.
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1 user found this review helpful

Yummy Bok Choy Salad

Reviewed: Apr. 6, 2009
Four stars because the dressing was great. The salad itself, I think something went wrong on my end. I used organic bok choy; cleaned and chopped it. The bok choy had the most horrible aftertaste, like swampy water. I've eaten bok choy many times and this just was foul. I think you could use lettuce too and this would be a great salad.
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1 user found this review helpful

Banana Banana Bread

Reviewed: Jan. 19, 2009
This is going to replace the banana bread recipe my mother gave me that I have been using for years. Moist and so-so-good!
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1 user found this review helpful

Kale and Banana Smoothie

Reviewed: Jan. 11, 2009
I needed to double the amount of milk because my smoothie was so thick! Also, if you are using a flavored rice/soy milk you don't need the maple syrup to sweeten it. Blend this for MUCH longer than you would a regular parsley or spinach green smoothie, as kale is very fibrous and you want to make sure to get this as smooth as possibly so you aren't crunching as you sip. Just my two cents! Thanks for the yummy recipe, Rice!
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129 users found this review helpful

World's Best Lasagna

Reviewed: Jan. 11, 2009
John Chandler...undisputed "King of Lasagna". May I never go out for Italian again...
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2 users found this review helpful

Spicy Lamb Patties

Reviewed: Jan. 4, 2009
wow...these are soooo good! I made them into meatballs and cooked them stove-top then put them in the oven for a bit and baked them. yum!
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8 users found this review helpful

Chocolate Cake I

Reviewed: Jan. 4, 2009
this wasnt very chocolatey at all! I frosted it with canned frosted and that was the best part. I don't know why- but it reminded me of a dessert they used to make in my school lunchroom when I was a kid- only that was better!
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3 users found this review helpful

Grandma's Five Cup Salad

Reviewed: Dec. 31, 2008
Yum! My mother used to make this for her "fancy ladies' luncheons". I made it with your recipe for old-times sake and was not disappointed. Best to leave it in the fridge for 24 hours, the marshmallows get soft and puffy. Also, you can make this with low-fat vanilla or orange/creamsicle yogurt instead of the sour cream. Delicious!
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2 users found this review helpful

Cake Balls

Reviewed: Dec. 21, 2008
I thought these looked so pretty from the photos, so I happily planned to make a batch for the holidays. First off, they are soggy and just...offensive on the inside. Also, you need to make the balls, freeze them and then dip them in the chocolate. I think that a lot of the people who said they were hard to dip used melted chocolate chips and not the actually confection chocolate specific for coating things. Melted chips are too heavy (hence people saying they needed the double amount).
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4 users found this review helpful

Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Dec. 6, 2008
I don't know how "authentic" this recipe is, but it sure was terrific! It cooked up so fast and has a taste like in a restaurant. I used lite coconut milk. I didn't have fish sauce and couldn't locate my dashi, so I used soy sauce like another cook suggested. Yum!
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2 users found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Nov. 28, 2008
This soup tasted very good while it was cooking, but once it was done it was the consistency of tapioca pudding. 1 cup of flour???? I wish i hadn't used ANY flour. If you are thinking of making this recipe PLEASE read the alterations people have made and follow those. It seems many of the people who rated this so highly changed up quantities and did some ingredient switching. I'm disappointed.
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13 users found this review helpful

Slow Cooker Macaroni and Cheese I

Reviewed: Nov. 27, 2008
I make this recipe on occasion, only I do things a little differently with the assembly and some of the ingredients. I use 1 box of al dente (cooked) whole-wheat pasta. Add to the crockpot and stir in other ingredients with a few changes. I use 2 cups of mozzarella cheese, and 2 cups of cheddar, 2 sticks of melted butter; and I leave out the milk (use only the evaporated) and eggs. I cook everything on low, stirring every 15 or so minutes until all of the ingredients are mixed, then let it cook on low about 1 1/2 hour longer. It's SO GOOD comfort food and easy to make. I like this more than any oven-baked hard-to-pronounce cheese-based mac dish.
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6 users found this review helpful

Kickin' London Broil with Bleu Cheese Butter

Reviewed: Nov. 1, 2008
This was really, really rich and came out (with little work) like something I'd order off of a nice restaurant menu. I enjoyed this a lot, but won't make it frequently, as blue cheese is a special treat here. Like one reviewer said, season and let the meat rest before cooking.
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1 user found this review helpful

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