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Fresh Green Beans, Fennel, and Feta Cheese

Reviewed: Nov. 26, 2010
Great side dish for Thanksgiving or any meal! I tripled the recipe for our large group. Everyone loved this! The flavors work perfectly together and would be a great accompaniment to just about any meat. I had to use 2 skillets due to the amount I made, but it worked out fine. I had to make them a little ahead of time, so after boiling, draining & then tossing with olive oil & sauteing, I transferred to a large baking dish, covered with foil & kept warm in the oven for about 20 min. Just before serving I sprinkled with the basil & feta and it worked out fine. Will definitely make this again!
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9 users found this review helpful

Blackberry Cobbler II

Reviewed: Nov. 16, 2010
Fantastic! I do not have a cast iron skillet, so I cooked the blackberries in a large saucepan, then transferred to a 9x13 glass baking dish before topping with the dough. It came out perfectly! I did 1 1/2 times the dough ingredients and it was just the right amount to cover the blackberries pretty well & still see some peeking out. Made this several times during the summer with fresh blackberries from our yard and everyone that tried it LOVED it! Definately a keeper!
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2 users found this review helpful

Bisschopswijn

Reviewed: Dec. 4, 2010
I made this for a party and it was a huge hit! I did add 1/4 c. cherry flavored brandy for each bottle of wine used, used cinnamon stick instead of ground cinnamon, and put everything in the crockpot to on low for about 45 min. until the sugar was completely dissolved, then switched to the keep warm setting and served it right from the crockpot. I quadrupled the recipe and ended up having to add more wine & brandy, as everyone LOVED this! It was perfect for a chilly fall night.
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6 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Dec. 4, 2010
This recipe is now a family favorite! I make it exactly as the recipe reads & it's perfect every time.
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2 users found this review helpful

Baked Chicken and Brie

Reviewed: Feb. 1, 2011
I forgot to buy the brie, so I used sharp provolone on top. I also added thinly sliced onions and minced garlic when simmering in the wine and I added chicken broth with the wine, as we like a good amount of sauce. I dredged the chicken in flour & pepper before browning. It turned out wonderfully!
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3 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Feb. 19, 2012
I made this exactly as written, using gluten free breadcrumbs. Delicious! Cooking it as directed gave us a moist, perfectly done salmon filet. Will definitely make this again.
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1 user found this review helpful

Mini Pumpkin Muffins with Orange Drizzle

Reviewed: Nov. 16, 2010
I followed this recipe exactly, except used light brown sugar instead of dark. The muffins were very tasty. You definitely need the glaze. I doubled the recipe as I needed enough to feed my family and a for a party, and think I used triple the amount of glaze. I just kept making more as needed. I probably used more glaze than the original recipe called for, as my family has a sweet tooth! The only minor drawback about these lovely little morsels is that although cooking the pumpkin mixture brings out more flavor, it makes the muffin a bit spongy in texture. I may try using it cold next time I make them to see the difference.
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5 users found this review helpful

Homemade Noodles

Reviewed: Dec. 6, 2010
This recipe definitely needs more liquid, but not a lot. I mixed the flour, egg & salt right on my countertop, and left my tap water running very lightly - almost down to just a steady drip. As I mixed with my hands, I would cup a few drips of water in my hand and mix in. My guess is that I used 1 - 2 tsp. of water, total. After I mixed it into a ball, I only let it sit for about 10 min, then rolled out to about 1/4" thickness and cut into thin strips. I added them to my chicken broth right away, brought to a boil, then lowered to a simmer for 20 min. They were just right! My kids couldn't get enough!
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11 users found this review helpful

Nacho Chip Casserole

Reviewed: Dec. 4, 2010
Very good & kid friendly recipe. I replaced the tomatoes with medium salsa for extra flavor, and also added garlic powder & chopped onion when browning the beef. In place of the processed cheese, I use shredded cheddar. I've also used different flavors of Doritos and it's good with any of them.
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1 user found this review helpful

Egg and Sausage Casserole

Reviewed: Dec. 4, 2010
This is a great, hearty casserole that works well for breakfast, brunch, dinner and everything in between! I make no substitutions when making it - it really doesn't need any.
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2 users found this review helpful

Skillet Beef and Macaroni

Reviewed: Dec. 4, 2010
Good base recipe to start with! I left out the green peppers. Instead of tomato sauce, I used paste and cooking water from the pasta to get it to desired consistency. I also added 1 tsp. sugar, 1/2 tsp. basil, and 1/4 tsp. garlic powder, and 1/2 tsp. chili powder. Very tasty & the kids loved it!
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1 user found this review helpful

Beef Enchiladas II

Reviewed: Feb. 3, 2011
Very tasty recipe that's easy to adapt. I browned the ground beef and added taco seasoning. I filled the flour tortillas with the meat and a mexican cheese blend and a drizzle of canned enchilada sauce. In the baking dish I covered the bottom with sauce, then the enchiladas and poured a whole can of enchilada sauce over top. I sprinkled with about 1 c. shredded cheddar and baked in a 400 degree oven for 20 min. Served with sour cream . . Yummy!
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1 user found this review helpful

Thanksgiving Sweet Potatoes

Reviewed: Nov. 26, 2010
This was good, not great. The orange juice flavor didn't really stand out at all. The crumbly topping below the marshmallows was too thick for my liking. I think I would opt for leaving out the flour altogether and just sprinkling the sweet potatoes with brown sugar & cinnamon and maybe some orange zest.
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1 user found this review helpful

Ed Zieba's Famous Family Pork Chops

Reviewed: Feb. 6, 2011
This did not turn out very good for me. I used Emeril's seasoning as a previous reviewer suggested, and did everything else as the recipes reads. My chops were not fall apart tender, they had too much onion taste and no color. I sauteed some mushrooms and tossed the onions in to use as a topping for some flavor. Rather disappointing.
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2 users found this review helpful

 
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