LIZZYG2 Recipe Reviews (Pg. 1) - Allrecipes.com (18007639)

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Smoked Paprika Goulash for the Slow Cooker

Reviewed: Oct. 28, 2013
We also add peppers, potatoes, tomatoes, paprika, caraway seed and sometimes carrots - delicious! This recipe is like a stew with a rather thick sauce. Those who found the smoked paprika not to their liking might try cutting the amount of smoked paprika in half, especially if they used less beef. Those who found it bland might want to add a half teaspoon of marjoram or caraway seed. The best rule of thumb is to make it as written the first time, and then adjust it to your taste the next time.
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1 user found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Sep. 12, 2011
My family scraped the crockpot clean! I substituted whipped cream cheese with chives and green onions for the plain cream cheese - otherwise made as recipe directs. These are delicious, moist and flavorful, and they hold perfectly in the crockpot until I am ready to serve. No more last-minute mashed potatoes at big family gatherings!
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10 users found this review helpful

Ron's Bread Machine White

Reviewed: Sep. 12, 2011
I substituted white whole wheat flour for 1 cup of the all-purpose flour. Otherwise followed the recipe exactly. I used "dough" cycle and baked the loaf in the oven for easier slicing. The loaf was beautiful, high and brown. The crumb and texture were perfect, no crumbling or air bubbles. It makes wonderful toast, and tasted better the next morning than it does hot from the oven. I will definitely make this one again; maybe I'll try adding raisins and a little cinnamon or grated orange rind and dried cranberries.
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2 users found this review helpful

Carrot Cookies II

Reviewed: Jun. 4, 2011
This is a deliciously different cake-type cookie! After reading other reviews, i used 1/2 cup butter and 1/2 cup applesauce. Also 1/2 cup sugar and 1/2 cup Splenda, 2 teaspoons each orange extract and vanilla....also 3/4 cup white raisins. Otherwise followed the recipe. Flattened slightly. When the cookies were cool I glazed with 1 cup powdered sugar, 1 teaspoon grated orange rind, 1 teaspoon orange extract and enough orange juice to reached desired consistency. So good with a cup of coffee. I had to pack them up and put them away because they kept calling to me! They are a welcome change from chocolate chip cookies . This is a keeper!!
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3 users found this review helpful

Super Easy Polish Cabbage Rolls

Reviewed: Mar. 15, 2011
Good basic recipe for stuffed cabbage rolls. My grandmother was Hungarian, and she used ground pork and beef, but there is much less fat in these. The only change I made was to spread half a can of sauerkraut in the dish before adding the rolls, and spread the other half on top of the rolls. Add 1 cup of water to the dish, pour over the tomato sauce and sprinkle a teaspoon of caraway seeds over the top. Cover and bake for 1 hour 15 minutes. And there you have it! You have just changed Polish Cabbage Rolls into Hungarian Stuffed Cabbage! The sauerkraut makes all the difference in the world!
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33 users found this review helpful

Chocolate Swirl Zucchini Sheet Cake

Reviewed: Aug. 27, 2010
Try using the macaroon (coconut) mixture from the Chocolate Macaroon Tunnel Cake elsewhere on this website, in place of the cream cheese in this recipe. Drop by heaping teaspoonsful over the cake and swirl lightly through batter for a fabulous variation!
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6 users found this review helpful

Indian Relish

Reviewed: Jul. 19, 2010
Everyone who tasted this LOVED it! I had cut back on the red pepper flakes to 1 teaspoon, and the unanimous decision was to double that next time. Otherwise this is a fast and inexpensive relish that tastes great served as a snack or appetizer over cream cheese. It would also be good on a hot dog or sausage in a bun. I'll be making this over and over again.
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3 users found this review helpful

Mexican chocolate porridge

Reviewed: Jul. 18, 2010
Couldn't quite make myself add the cayenne pepper, so this is a review of the recipe as adapted, not as written. My husband is Mexican and often reminised about the chocolate oatmeal his mother used to make for him when he was little. So I was delighted to find this recipe. I used Splenda and 1/2 teaspoon of vanilla, but otherwise followed the recipe. This was quite good, kind of like eating a moist oatmeal cookie for breakfast. Good consistency and taste. Thank you so much for the recipe.
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0 users found this review helpful

Hermit Bar Cookies

Reviewed: Jul. 18, 2010
After reading all the other reviews I decided to make half the flour whole wheat, use an extra 3/4 cup of flour, add 1 teaspoon ginger, double the amount of raisins, add 3/4 cup of chopped pecans and chill the dough for an hour before shaping the bars. Fantastic cookies! My husband loved them. They were just like the ones I used to make in a little local bakery when I was in high school. I put colored sprinkles on the long bars before baking them. So pretty and so delicious!
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9 users found this review helpful

Vegan Bean Taco Filling

Reviewed: Jun. 1, 2010
This was a hit served as a dip with tostadas. The food processor made quick work of preparation. I omitted the cayenne as I used a "hot" hot sauce, and it had just a little kick so the children could enjoy it also. Also left out the cornmeal as it didn't need to be thickened. Otherwise I followed the recipe - just toss the sauted veggies and drained beans in the processor and process until desired consistency is achieved. Garnish with chopped cilantro - as one guest stated, "I could have eaten the entire bowl for my meal!" No more over-priced canned bean dip for me!
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3 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Jan. 15, 2010
These muffins are the answer to a weight watchers prayer! You could have 2 or 3 of these for the same calories as 1 from the bakery! I substituted fresh cranberries for blueberries, doubled the vanilla and added 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. These muffins are big and beautiful - don't use cupcake papers - just spray your pans. Delicious! This recipe is a keeper!
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4 users found this review helpful

Orange Pumpkin Loaf

Reviewed: Nov. 18, 2008
This is the ultimate pumpkin bread! Everyone who sampled it was won over on first taste! The combination of flavors is genius - don't change a thing the first time you make it. The spices are perfectly balanced - I'm not crazy about cloves, but follow the recipe and you will see what I mean... And always bake an item until it is done - ovens can vary so much that it is usually not possible to say exactly how many minutes to bake something. Learn how to test by touch and using a cake tester, as well as by how the sides shrink from the pan, and you will find the perfect time for your oven. You MUST try the loaf!
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6 users found this review helpful

Three Bean Salad

Reviewed: Jun. 10, 2008
The beauty of this salad is that nearly all ingredients can be kept on the shelf until you need them, so you can whip this up whenever you need it. Add a can of drained shoepeg white or yellow kernel corn, dark red and light red kidney beans, yellow wax beans and green beans, and use a red onion - we call it calico bean salad because it is so colorful. Don't be afraid of the sugar unless you plan to drink the marinade - it gets dissolved in the liquid the beans retain, and the marinade is drained when the salad is served. It tastes better after a day or two in the fridge. The onions mellow out in the marinade. Try adding red or green pepper strips as others have suggested. This is a delicous make-ahead salad for buffets - or just every day. My husband asks for this frequently - (I do cut the sugar to 1/2 cup or half sugar, half Splenda).
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5 users found this review helpful

Cabbage and Pasta

Reviewed: Oct. 22, 2004
This is very similar to Hungarian Galushka which my mother made - although 1 cup of butter is overkill! I reduced it to 1/4 to 1/2 cup and add a little chicken broth if it needs to be more moist. Try using wide egg noodles instead of the farfalle, a freshly ground coarse black pepper. Combine cabbage and noodles in the pan and cook together for a few minutes to blend flavors. This was a frequent, Friday-night, vegetarian supper. Thanks for the memories!
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73 users found this review helpful

 
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