lordst2 Recipe Reviews (Pg. 1) - Allrecipes.com (18148186)

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Italian Confetti Pasta Salad

Reviewed: May 11, 2013
This is truly a great recipe but I had to give it 4 stars because after seeing the recipe photos I knew there was WAY to much mayo for me so I cut it in half. Except for this, which I suppose is a matter of personal preference, this was a real prize winner to me. My wife hates vinegar and said she wouldn't eat this salad before I made it. I made a double recipe to feed family coming over the next day and had to make more because my wife ate a bunch of it before it even had a chance to get in the fridge and said "you better make more of that or people are going to be disappointed".... yes, it was that good. :)
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4 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Jun. 10, 2011
I took other reviewer's advise. I separated the eggs, and beet the whites to stiff peaks. Meanwhile I mixed the rest of the ingredients for a loooong time (30-40 min)in order to dissolve all of the sugar I could. I carefully folded in the whipped egg whites, filled the pie crust, covered the pie plate, and chilled it. It came out GREAT! One tip would be to take the pie out of the fridge a few minutes before serving. Cold it is a bit dense, but close to room temp it gets silky smooth.
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0 users found this review helpful

Donut Muffins

Reviewed: Mar. 30, 2011
These are fantastic! How much nutmeg (or cinnamon for that matter) you use is a matter of taste...and the age of your spices. Personally, I cut way back on the nutmeg and the truth is that I'm sure they would be great with none at all if that's what you like. I just made these for fun, but plan on making them again next time I have guests over. I think serving these with fresh sliced fruit would make a fantastic/light way to finish a meal.
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2 users found this review helpful
Photo by lordst2

Chicken and Dumplings III

Reviewed: Jan. 30, 2011
Fantastic recipe! As other reviewers have done I did tweak the base to my taste, but the dumplings were absolutely perfection just as written. In the end, the dumplings are what make, or break, this recipe. I made a double recipe to feed 8 so I used a Dutch oven. Also, I seared the chicken and veggies first in the Dutch oven so none of the flavor was lost, removed them, made the soup, and added the veggies and chicken back at the point the recipe says to do it. I added sliced mushrooms to the onion and celery mix. I also added thawed frozen peas just before dropping the dumplings in. With a single recipe a large sauce pan would be fine, but doubling the recipe I was glad to have the surface area of the Dutch oven for the dumplings. Finally, after reading reviews I went low sodium with every ingredient and the result was not too salty at all…. On a comfort food scale of 1-10 this was an 11+.
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22 users found this review helpful
Photo by lordst2

Fresh Fig Cookies

Reviewed: Aug. 20, 2010
Hands down my favorite fig recipe involves about 6-8 figs. Pick one up and put it in your mouth. Repeat this process until done (aprox 2 minutes). That said, late summer my trees produce more than can be eaten and some people don’t like the texture of the good old inverted flowers so this recipe is a nice substitute. I have to admit that I did make a couple modifications after reading other reviews so my ranking is based on cookies made with the following changes. I replaced half the shortening with butter, added about a tablespoon of vanilla, substituted pecans instead of walnuts, and went with cinnamon instead of clove. The result was cakey (like eating a muffin top), a little buttery, and full of that delicate fig flavor. I thought the light cakey result was perfect with the fig flavor, but as other reviewers point out the key is to make them small and trust that the gooey batter will result in a nice cookie.
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13 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Aug. 18, 2010
The muffin rose nicely and looked great, but there really needed to be more flavor. I followed the recipe exactly and I think adding a teaspoon+/- of vanilla extract would really help avoid a bland muffin while not overpowering the blueberries.
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2 users found this review helpful

Melt In Your Mouth Blueberry Cake

Reviewed: Aug. 18, 2010
Fantastic! Very light cake and compliments blueberries very well. Based on other reviews I did make a couple changes. First, one review mentioned that it was a lot of work for an 8X8 size dish so I doubled the recipe and used my trusty 9X13. Cook time was about the same and it rose just fine. Second, I used twice as much vanilla as called for and a few extra blueberries, and I think this one change really added to the flavor level. The only negative was that (maybe due to one of the changes) my berries did sink to the bottom during cooking, however, even with most of the berries on the bottom the cake cut nice and came together beautifully.
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2 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Aug. 7, 2010
Very, very good cookies!! Two tips: First, make small cookies. These are rich chocolate cookies and they cook better if you do as the recipe says and make them “rounded teaspoon” size. Second, if you add nuts (I prefer pecans but walnuts also work) chop them finely and take a couple of minutes to roast them in a skillet over a low flame. Doing this intensifies the flavor and changes the comments from “Hey, are there nuts in these?” to “Wow, the nuts and chocolate really make a good combination!” After roasting spread them out and let them cool before adding to batter or you will melt the chocolate.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 13, 2010
Like others I’ll say these are hands down the best chocolate chip cookies I’ve ever made (or bought). If you want to take them up another notch try adding finely chopped nuts (I like pecans). I put the chopped nuts in a skillet over low heat to roast them and it adds the most incredible flavor. In fact, it’s almost impossible to add too many so chop to your heart’s content. ? If the cookies come out flat you must have missed a basic unwritten cookie step 1)mix butter and sugar on high 3-5 minutes so the sugar dissolves. 2) mix egg and vanilla in until really light and fluffy. 3)mix dry ingredients in slowly and stop the second dry and wet are evenly mixed. 3) chill the mix before making cookies and baking. Follow these steps and you will impress even the most picky cookie lover.
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2 users found this review helpful

Whipped Butternut Squash

Reviewed: Jan. 23, 2010
This is a very good recipe but after reading some of the reviews I decided to add cinnamon. What wound up happening is that the finished dish looks like sweet potato, smells like sweet potato, and tastes like squash with cinnamon.... I'm going to try it with out the cinnamon next time.
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3 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Jan. 23, 2010
This was very good but it was a little sweet for me. Next time I plan to cut back on the honey and increase the cayenne pepper.
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0 users found this review helpful
Photo by lordst2

Birthday Bones

Reviewed: Jan. 12, 2010
I just made these and my dogs went NUTS!! This is a fantastic recipe.
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1 user found this review helpful

Garlic Prime Rib

Reviewed: Jan. 2, 2010
Simple and FANTASTIC! With a cut of meat this expensive I would strongly recommend a good meat thermometer so you can pull it out of the oven early and let the ribs "Cruise" to the proper temp while standing. It's important to let the internal temp come up as close to room temp before cooking as possible. Also, I added the rub, wrapped the ribs in plastic wrap and let the goodness soak in over night. It came out GREAT!
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3 users found this review helpful

Incredibly Delicious Italian Cream Cake

Reviewed: Jan. 2, 2010
This is a great recipe! As other reviewers suggested I did separate the eggs and folded in the whipped whites at the end. Also, the icing was a little too sweet for me so I'll probably cut back on the sugar next time. One last note would be that I used sweetened flaked coconut for both the icing and cake and it worked out fine. The cake was moist and wonderful.
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5 users found this review helpful

Green Bean Fries

Reviewed: Jan. 2, 2010
I give this one 5 stars because it was such an unexpected surprise how good they were. The only changes I made were to tweak the seasonings to my taste a bit and to steam the beans instead of boiling them. In the end this was a fantastic conversation piece for the meal and they tasted so good that the plate barely made it to the table.
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1 user found this review helpful

Honey Roasted Red Potatoes

Reviewed: Aug. 16, 2009
I like this recipe a lot. I handpicked the smallest red potatoes I could find, cut them into quarters, and tossed them in the “drizzle” to be sure they were coated well. For my small potatoes (slightly larger than golf balls) 30 minutes was exactly right but I did use the broiler for 3 minutes to finish them off with a crispy outside. I never would have thought to pair these ingredients together but everyone loved the result (including me) so I plan on using this recipe over and over.
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Olive Spread Snackers

Reviewed: Nov. 22, 2007
I've made this same recipe for the past 4 years and regardless of the event it is a real hit. The combination of black olives, thyme, and walnuts creates a uniqe flavor that is unlike anything else your guests will have ever had!
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7 users found this review helpful

Chocolate Chip Meringue Drops

Reviewed: Aug. 15, 2005
These are extremely simple to make, and I can also confirm that Splenda does work well if you’re looking for a healthy option. The trick to making these best is to keep the size small. The first batch I made the drops were about a table spoon in size and they got hollow with a gummy center. My second attempt I used almost level teaspoon size drops and they were truly amazing. When they come out bite sized they just melt in you mouth. I also agree that there is no need for more then 45 minutes of cool down time in the oven after cooking.
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84 users found this review helpful

 
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