laneko Recipe Reviews (Pg. 1) - Allrecipes.com (16813100)

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Bolognese Stuffed Bell Peppers

Reviewed: Sep. 7, 2014
Great recipe, it was a big hit! I added onion and garlic to the vegetable mixture, which I think added complexity to the flavor of bolognese sauce. After I sautéed vegetable mixture, pancetta, and beef, I deglazed the pan with red wine, then added marinara sauce. Also added about 1/4 cup of chicken stock because my marinara was really thick. The recipe does not talk about salt/pepper, but I suggest flavoring the veggies with salt and pepper, and also add a sprinkle of salt after you add the ground beef, otherwise I think the sauce would end up pretty bland. Per the suggestion from the recipe, I used orzo instead of rice, which I thought was excellent! I thought the sauce had enough flavor before I added any cream, so I added just about 2 tbsp of half and half. I think that was enough to make the sauce creamy. Definitely making again! Thank you.
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1 user found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Apr. 13, 2013
Easy and Delicious! When I read the recipe, 1 tsp salt sounded a little too much salt to me, so I went with my gut feeling and only added 1/2 tsp salt. I think it was perfect that way, I didn't want it to be any saltier. Second time I tried it, I added 1 tbsp sugar and 1/2 tsp salt. This version came out great too. Both times I used real buttermilk. If you have any doubts about adding a whole teaspoon of salt, my suggestion is to try making it with 1/2 tsp salt first, and then see if you want it any saltier. This is going to be my go-to recipe for pancakes from now on!
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1 user found this review helpful

Meatball Nirvana

Reviewed: Jan. 24, 2012
This came out really good. Very flavorful and moist. I've always cooked meatballs on a flying pan, but I think baking in the oven works better. I made small changes, but for the most part, I stuck with the original recipe. I added an egg, reduced milk to about 1/4 cup. Also added chopped parsley, because I love parsley in meatballs. I LOVE spicy food, but because of my love for spicy food, I have the tendency to overdo the spice. So, just to test it out, I only added 1/2 teaspoon crushed red pepper, and did not add any hot sauce. Results: I think 3/4 teaspoon crushed red pepper would be OK. Next time, I'm gonna up the spice. Also, as some of the other reviewers have noted, I thought it was a little on the salty side. I think I'm going to add only a little bit of sea salt and 1/2 tsp garlic salt next time around. All in all, great recipe! Thank you!!
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1 user found this review helpful

Raisin and Spice Brown Rice

Reviewed: Mar. 2, 2011
This was very good. I followed the recipe exactly, except I only had regular soy sauce. I put 1 tbsp of regular soy sauce and I thought it was a little over powering. Next time, I think I'm going to double the ginger (I love ginger!), add more veggies (I'm thinking carrots and red bell peppers), and reduce the soy sauce to 2 teaspoons. Raisins really added nice flavor to this dish. Thank you for the recipe!
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7 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Feb. 9, 2011
This was delicious!!! Both my husband and I loved it. I didn't change a thing, except adding 1 tbsp of sake. It came out GREAT. As other reviewers have said, it does make a lot of sauce, but it's perfect to serve with rice. The sauce is delicious, I want to stir fly other veggies using this sauce!!! Thank you for sharing this!
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53 users found this review helpful

Asian Chicken Salad

Reviewed: Jan. 21, 2011
I love Chinese chicken salad and this recipe is great. However, for some reason, brown sugar kills the acidity of rice vinegar, so this is best made with white sugar (I know it's not healthy, but...). The first time I made it, I had doubts but I stuck with brown sugar and the dressing came out kind of bland. So, next time, I made it with white sugar, and it came out fantastic! Also, as other reviewers have suggested, vegetable oil can easily be reduced to half (combination of 2 tbsp of vegetable oil and 1 tbsp of sesame oil worked great for me). I was too lazy to make the noodles myself, so I bought a packet of fried wonton strips from the store. I also added mandarin oranges, sliced almonds, and shredded carrots. I made it with Romaine lettuce (just because I like Romaine better) and it was delicious. It is now my favorite salad!!
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22 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Jan. 10, 2011
I was so excited to make this because of so many good reviews, but I have to say they were just okay... I followed the recipe exactly (except I added 1 tsp olive oil), and baked for about 13 minutes. At 13 minutes, they were already a little brown, so I took them out. I found the broccoli to be too dry and a little bitter. Maybe I cut them up a little too small? Next time, I'm going to try steaming broccoli first, then toss them in olive oil mixture, bake them for 5 minutes or so. But for now, this only gets 3 stars from me.
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4 users found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Jan. 4, 2011
I LOVE this sauce. I actually have never made this recipe with beef, but I have made it several times with tofu, broccoli, carrots, onion, and red bell pepper. It comes out great every time!! Thank you! If you want to make this with Tofu, make sure you marinate the tofu with half of the sauce for 2-3 hours.
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37 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 12, 2010
I made these cookies for a holiday party and it was a HUGE hit! Kids could not stop eating them. All my friends wanted to know how to make them, so I shared this recipe. Thank you so much!!! :) I made it with 1 cup semisweet chocolate chips and 1 cup dark chocolate m&m's - came out perfectly.
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1 user found this review helpful

Butternut Squash Bisque

Reviewed: Nov. 9, 2010
This was the yummiest soup I have ever made! I love all things pumpkin and this was no exception. I made it true to the recipe, except I used Japanese pumpkin instead of butternut squash because they are sweeter and also thicker in texture. Tasted SO good with a little bit of heavy cream added to the bowl. Yum!
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1 user found this review helpful

Tomato Bisque III

Reviewed: Nov. 9, 2010
This came out very nicely. I was concerned about the calories, so I used half and half instead of heavy cream. I think it would have been even better with heavy cream! Next time, to cut down on the calories, I'll use only 2 tablespoons of butter (instead of the 1/4 cup the recipe calls for), but use heavy cream. I also read some reviews that suggested there was no need for flour or sugar, so instead of adding 3 tablespoons, I did 1 tablespoon flour and 1 teaspoon sugar and I think that was enough. 3 tablespoons of sugar would probably make the soup too sweet.
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3 users found this review helpful

Simple Spinach Lasagna

Reviewed: Aug. 3, 2010
This recipe is great! I only like vegetable lasagna so whenever I make it, I use this recipe as a base. I usually add mushrooms and use ricotta instead of cottage cheese. First time I made it, I followed the recipe, except for adding mushrooms, and found the spinach to be way too soft/soggy. So, I saute garlic, onion, mushrooms, spinach, flavor it with salt, pepper, and basil. Set this aside. Make the cheese mix. I put good amount of sauce on the baking dish and pour some water in it and mix it around. Then I layer my noodle, cheese mix, spinach mix. Pour sauce and then pour some water on top. Then I do noodle, cheese mix, spinach, sauce & water... finish with noodle and sauce & water. Making sure all the corners of the noodle is covered well. I use about 27oz Marinara sauce and a cup of water. The noodles are cooked well every time and the spinach is not too soft. And you don't have to cook the sauce in the pot, so it's time saving.
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7 users found this review helpful

 
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