lilamonster Recipe Reviews (Pg. 1) - Allrecipes.com (18155133)

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Mini Cheesecakes from PHILADELPHIA®

Reviewed: Mar. 27, 2015
This recipe is SO easy to make. I have made it both as written and with 'healthy' modifications and it came out perfect both times! The changes I made cut the calories in half, reduced the fat by 14g PER SERVING and increased the protein by 1g of fat. I had a few friends taste test the mods and they agreed it was out of this world! My husband didn't even realize that they weren't 'real' cheesecake until I told him :-) The modifications as written are for the recipe cut in HALF (we didn't need 18 for the two of us) Make the crust as written for 1/2 recipe. Replace the 1.5 blocks of cream cheese with 1 8oz block of GREEK cream cheese (lower in fat and cal and higher in protein) and 1 5.3oz container of your favorite flavored Greek yogurt (I used Yoplait cinnamon roll, but vanilla would work too). Because of the sweetness of the yogurt and the slight sweetness of the cream cheese, I cut the sugar to 1/4c. I also decreased the egg to 1 egg since the yogurt adds liquid to the mixture. I mixed all ingredients per the recipe, and divided into 10 servings instead of 9, and worked the 'crust' up the sides of the cups a bit. Cooked for 25 min, and while they were cracked when they came out of the oven, they dropped and filled in the cracks as they cooled. Skipped the frou-frou toppings, you don't need them, and they just add fat and calories. If you use silicone muffin cups you can pop them right out and put them on a serving tray, perfect finger food! :-)
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Sopapilla Cheesecake Pie

Reviewed: Jul. 31, 2014
This is really delicious. I followed other reviewers suggestions and cut down the sugar in the cream cheese by 1/3 cup, and it was still borderline too sweet. As written, I think it would be overwhelmingly sugary. You could add another block of cream cheese to make more filling (it's a thin layer as written, in the pan size suggested) but keep all other ingredients as the same and it would be perfect I think. I also cut the butter for the topping by almost 1/2 and it was perfect, cut the sugar in the topping down to 1/3 cup, and honestly, could cut more from that as well. Then I made additional changes simply to cut fat and calories -used 1 block of Greek cream cheese (it's really good, and next time I will substitute it entirely and cut 320 calories and 48g of fat from the entire desert and add 16g of protein!) I also used low fat crescent rolls. With the other reductions of butter and sugar that I made, and cutting into 16 serv (about the size of an average brownie serving) I got them down to 255 cal and 13g of fat (as written 480 cal per!) Substituting all Greek cream cheese will drop them about another 20 calories or so. I also left off the honey so we can just put it on individual pieces. I didn't try it tonight, but I will tomorrow :-)
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2 users found this review helpful

Corn Tortilla Chips

Reviewed: May 16, 2014
This is definitely a handy trick to know, but I would say the 'creator' of this recipe has only fried them and simply guessed at the oven cook time. I chose to bake mine to make them healthier, so I brushed them with olive oil, lightly salted and baked them for about 20min at 370 degrees until they were nice and crunchy. I realize that the different moisture content in fresh vs older tortillas will alter the baking time, but there is no way that they could be done at 350 in 5 min unless they had already been sitting on the counter, on a plate for a day or two before you made them into chips. Next time, I will start the baking time at probably 18-20 min and then check them often to make sure they don't brown too much.
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Cinnamon Rolls III

Reviewed: Apr. 21, 2014
This is a really great, simple recipe. I too have been a fan of the 'Clone' recipe from this site, but after the first few times making those and loving them, I can't get them to come out right anymore. I have tried a few other recipes, wanting to get a nice moist cinnamon roll (not necessarily a clone of the mall cinnamon rolls) and this recipe DELIVERED! I used the whole package of pudding mix (why try to measure out half?) Used cheesecake flavored because I didn't know I was out of vanilla, had to add a little melted butter because of the extra pudding. For the filling, I followed other reviews and creamed the softened butter, cinnamon and brown sugar (with a dash of nutmeg) with the mixer and then spread it with a spatula - having made cinnamon rolls many times before, I think this is the only way to do the filling! I baked them as suggested and pulled them right after the tops started to brown. We skipped the frosting because why add the extra fat and calories? 3 days later the last roll was still pretty darn moist (the 'Clone' buns are hard as a rock a few hours after making them). This is my new keeper recipe. Yay!
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4 users found this review helpful

Cake Doughnuts

Reviewed: Dec. 29, 2013
So easy and delicious! You absolutely don't need a fry cooker to make these at home. I used 3/4c milk as suggested by others, and forgot the vanilla, and I think these are PERFECT. I grabbed a handful of dough, rolled it out on a floured surface to about the same thickness that I would for sugar cookies. I used a mason jar lid to cut out the donuts, a children's Tylenol measuring cup for the centers (see how fancy I am?) and about 1-1.5" of oil in a small saucepan. The donuts took about 1 min or less per side. Cooked the centers also and they made perfect donut holes. Dusted with powdered sugar. These turned out just like the mini donuts that we love at the local coffee shop. We will make these again and again!
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1 user found this review helpful

Yummy Lasagna

Reviewed: Sep. 29, 2012
I did not care for this recipe. 2/3 of a 28 oz jar is not nearly enough sauce to make a 9x13" dish of lasagna. Also, the instructions say to place 3-4 noodles across the dish overlapping, but 3 noodles not overlapping is barely half the dish width. If you were to overlap the noodles, you need more like 5-6 for a 9 x 13" baking dish. Nothing is more frustrating than trying to make a recipe and finding that you don't have enough sauce. I added 15 oz of plain tomato sauce plus italian spices as well as red wine to my 28 oz jar of sauce, and this was still the driest lasagna that I have ever made. There was barely enough sauce to cover the last layer of noodles thinly spread, definitely not enough to 'pour' over the top. A cooking novice would be extremely frustrated with this highly rated recipe.
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6 users found this review helpful

Portobello Penne Pasta Casserole

Reviewed: Mar. 15, 2012
This was really, really good! The only changes I made were to mix Portobella mushrooms and regular because it's what I had on hand. Also did a 1:1 ratio of flour and butter because that's what I have always done with cream sauces (so 2 tblsp butter, 2 tblsp flour). I also added about 1/2 cup additional milk (to my halved version of the recipe) to make more of a sauce. I made more pasta, because half a box didn't seem to make sense for an 8 serving recipe, 4 oz of pasta certainly wouldn't serve 4 people. I will definitely make this as written again, but I also can't wait to try out other cheeses (feta and smoked provolone come to mind) as well as different pastas. If you are even thinking about making this - DO IT! You won't be sorry.
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Cheese Soup with Broccoli

Reviewed: Jan. 28, 2012
I was looking for a Broccoli Cheese soup recipe that doesn't call for 'processed cheese food' and they don't seem to exist. A few reviewers have done this soup with cheddar, so I gave it a try - there is NO REASON to use PCF in this recipe! I made it as written, using chicken bouillon as the broth, 2 cups 2% milk, and 2 cups half and half, and about 3/4 lb grated extra sharp cheddar cheese. I only used about 1/4 of an onion because my husband doesn't like them. While I personally would have liked more onion, I DO think that 4x as much would be too much, so you may want to scale back the onion a bit. I also added a bit of fresh garlic to the onion/butter mix. Prepared the soup as instructed. My 6 year old and my 2 year old both had 2 servings. Even my husband who wasn't going to eat it (because of the above mentioned onion) had 2 huge bowls! For my 2 year old, I used a blender to chop up the veggies so she wouldn't notice them. After her first bite, she atarted clapping and saying 'Yay!' - now that's a good review!Next time I make this, I think I will blend half of the soup just to eliminate some of the chunks of broccoli. I can't wait to make this with chicken, crab, smoked cheddar... the possibilities are endless! I went ahead and gave this 5 stars, because even though I don't think the recipe is perfect, you SHOULD try it if you are looking for a great Broccoli Cheese soup, and add what your family loves to make it perfect for you :-)
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4 users found this review helpful

BREAKSTONE'S Creamy Layered Enchilada Bake

Reviewed: Jan. 7, 2012
This recipe rates at least 4 stars based on the versatility - I made some changes to this dish, because I wanted to make it for dinner, but didn't have all of the ingredients on hand. I didn't use the Italian seasoning (honestly can't see why you would need to), I made the 10 min enchilada sauce from this site because I think enchiladas should have ench sauce, and made the dish as follows: followed directions as written, but when it came time to add the ingredients to the beef, I skipped the Italian seasoning, skipped the taco seasoning (didn't have it) and added 1/4 cup of the ench sauce instead, plus remaining ingredients. I lined the baking dish with foil, and quartered the tortillas. I put some ench sauce in the botton of the pan, placed tortillas with the corners in the corners of the pan and then filled in the rest, layered meat, skipped the sour cream (we prefer it on top after cooking) layered cheese, next layer of tortillas, meat, then enchilada sauce, last layer of cheese. Covered and baked as written. It was super tastey!
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2 users found this review helpful

Cake Pops

Reviewed: Dec. 9, 2011
My husband (who will eat just about anything that resembles cake) was really excited to make these to take to work as a Holiday treat. He made four ahead of time as an after dinner treat for our daughter, and decided not to make the rest - his exact words were "The doughnut holes make them gross, they don't taste anything like cake pops."
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16 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Sep. 17, 2011
One word - Awesome! Made this tonight, and I am done looking for a sauteed mushroom recipe. Next time, I'll add onions just for fun. So good!
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2 users found this review helpful

Beef or Chicken Marinade

Reviewed: Jun. 19, 2011
We used this on chicken tonight -really enjoyed it. Didn't use ginger, used olive oil instead of vegetable, will definitely make this again.
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Sister Schubert's® Sloppy Joes

Reviewed: Jun. 10, 2011
Very good recipe - we'll be using this from now on. I usually buy BBQ sauce for my Sloppy Joes, but I had already browned the beef when I realized that we were out. I left out all the veggies, and just used this for the 'sauce' portion of the recipe. I used the called for amount of prepared mustard instead of dry, and it worked out fine. I don't think I'll be buying BBQ sauce for Joes again! Cut the recipes to 4 servings, and I mixed everything for the sauce in a bowl and then pour it over the browned meat.
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4 users found this review helpful

Sweet Dinner Rolls

Reviewed: Aug. 24, 2010
I was able to make these dairy free, and they still tasted great, and that is a 5 star in my book! I used vanilla almond milk and non-dairy, soy free 'butter', and half wheat flour. They came out a little dense, but that was probably my fault as I was making these while juggling a 4 month old and a sick 5 year old. I will do these again, but proof the yeast first in the bread machine and see if I can get them fluffy. Even if I can't, I will keep making them because the flavor was great. and with a little 'butter' melted on them... yum!
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To Die For Blueberry Muffins

Reviewed: Aug. 20, 2010
This recipe probably rates 4.5 stars because it is very easy to make your own. I have had to eliminate dairy from my diet for my 4 month old daughter, and so I used vanilla almond milk instead of milk, and half veg oil and half olive oil, and skipped the crumb topping because of the butter. The taste came out great, but it only made 10 small muffins, so I don't think it would make 8 large muffins as written. They were also a little dense, but I may have over mixed, so I will make them again soon, and update. Thank you for the great recipe, I was so happy to find a muffin recipe that I could easily make dairy free!
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Best Bread Machine Bread

Reviewed: Aug. 20, 2010
This bread was really great! My 4 mo old daughter has a dairy sensitivity, and so I am having to prepare my own everything, and this bread hit the spot. I subbed olive oil for vegetable oil, and added 1/2 tsp salt based on other reviews. I then baked in the oven instead of the bread machine (because I have never made a good loaf cooked in the machine). The taste is wonderful, it will make perfect sandwiches and toast. I am planning to make a cinnamon loaf today, by adding cinnamon sugar at the end of the dough cycle when you normally add nuts and things. I am so happy to have a dairy free bread that is SO easy to make! Thank you for the great recipe!
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Roasted New Red Potatoes

Reviewed: Aug. 15, 2010
My family really enjoyed these, I really enjoyed the simplicity! The potatoes definitely have to be cut smaller than in half, I quartered some, and for larger potatoes, I cut them into 6 pieces. In my opinion, there was a little too much pepper, and I will reduce the amount next time. I stirred these a couple of times during cooking to brown them on all sides, and probably cooked a little longer than 30 min. I not only reheated these for lunch the next day, but on the third day, I chopped them up small and reheated them to have for breakfast - yum!
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Jun. 13, 2010
This recipe is quick and easy to put together. I used a can of beef broth and 1c of red wine instead of water. Don't skimp on the slow cooking by cooking on high - I've been doing that for the last year when making roast, and we really haven't been enjoying it. I decided to give it the full 8 hours on low today, and it was melt-in-your-mouth tender! I won't try to rush the cooking any more. Great recipe, thanks!
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3 users found this review helpful

Bread Machine Rolls

Reviewed: Jun. 13, 2010
This roll recipe is super easy and tastes great! I ended up making these with a fussy 6 wk old baby in one hand while I measured out the ingredients into the bread machine with the other, and I still didn't manage to mess them up!! ;-) I made changes based on other reviews as follows: fresh milk, not powdered, so added an additional 1/4c flour, subbed 1/2c wheat flour for reg. Brushed with butter out of the oven instead of egg wash. I didn't find them too sweet, so I wouldn't decrease the sugar. To serve these with something like roast, in the future I will make 18 smaller rolls. Due to the previously mentioned fussy baby, I made 12, 6 lovely round rolls, and 6 odd shaped rolls that were the product of cutting the 2nd half of dough into 6 'equal' pieces and throwing them on the pan to rise. Again, they all turned out soft on the inside and brown on the outside. Given my experience with this tonight, I would call this recipe fool proof for sure!
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10 users found this review helpful

French Baguettes

Reviewed: Jan. 20, 2010
Great recipe! I didn't brush with the egg, but rather baked with a pan of water in the lower oven rack, and then basted with a little butter when it came out of the oven. I do think that the recipe needs more flour (I had to add about 1/4c, and it still wasn't enough - the bread was really sticky coming out of the bread machine) and also, I should have known that I would need more yeast (I live in Colorado) but I used the recipe amount, and had ugly, flat french bread. It still tasted great though, and I plan to fix my errors next time - there will be a next time!
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