lilamonster Recipe Reviews (Pg. 2) - Allrecipes.com (18155133)

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Garlic Dill New Potatoes

Reviewed: Jan. 18, 2010
These were pretty good - probably more like 3.5 stars. I cooked mine in the crock pot on low for several hours as I have never had much luck with steaming potatoes, but I will say that even then, the flavor was not very strong. I would imagine that just tossing the potatoes in the dill and butter right before serving would leave a little something missing in the taste department. I will make these again, but always in the crockpot, and I will play with the flavors a bit.
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Fajita Marinade I

Reviewed: Jan. 2, 2010
We really enjoyed this! I skipped the water, and doubled the olive oil - skipped the cayenne as we had none on hand, and added just a bit of chili powder.
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1 user found this review helpful

Cheese Fondue

Reviewed: Dec. 30, 2009
It's not often that I disagree with a recipe so highly rated, but this just didn't work for me. I gave it three stars, because I didn't go with the super high quality cheeses (didn't want to spend the $$ if the recipe wasn't good) but the recipe also doesn't call for high quality, so... If I had been rating it based on the taste that I achieved - 2 stars. The proportion of wine to cheese was off in my case. I used the stated amounts of both, and had to keep adding wine to try and stop it from becoming one big clump. Also, since DH isn't a huge cheese guy, I only used swiss, and so I really had to add salt at the end (I don't normally salt anything). I also went with the three star rating because DH has never had fondue before, and said it wasn't bad. As someone who loves fondue, I thought it was so-so, and way to thick. I may try this again with different cheeses, but for now, I'm feeling disappointed in the end result.
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Bread Machine Bagels

Reviewed: Dec. 30, 2009
The most important part of my review is that the water/flour ratio is what I would consider way off for a bread recipe. I had to add at least an additional 1/4c of water, if not a bit more to get the right consistency. ALSO, they were really, really hard to remove from the pan after baking, and I lost about 1/2 of each bagel, and am soaking pans as we speak. That said, the flavor of these was right on for me. They taste fresh and wonderful. However, they texture was not quite right, and was probably my fault. I let them rise for about an hour after shaping per other reviews, and then they were 1. hard to get from the pan to the water, and 2. They had and airy, breadlike consistency, not heavy like a store-bought bagel. I brushed them with melted butter, and sprinkled half with cinnamon suger as requested by my 4 year old, and the other half with Romano cheese and a tiny bit of garlic salt. I have eaten two of those in the hour since they came out of the oven, and they are really awsome! I will be making these again soon (tomorrow, maybe?), and will follow the recipe (except to use butter instead of egg for the wash) and see if they have better texture. This recipe was so fast and simple, you could make these every day, and play with the toppings. Yum! Thanks for the great recipe!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 20, 2009
I was so excited to try this fudge, but I just threw away 2 bags of chocolate chips, evaporated milk, sugar...So disappointed. I followed the recipe, and even read through a ton of reviews to avoid any issues. Since I don't have a candy thermometer, I cooked it for 7 min instead of 5, stirring constantly, removed from heat and added the chocolate chips and what I got was an instant hard crumbly mess. I could't even stir it to incorporate the chips. I would honestly be too afraid to waste my time on this recipe again...
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Parmesan Focaccia Bread

Reviewed: Dec. 18, 2009
We really enjoyed this! I cut the recipe in half, and used one round cake pan and it was still quite thick. I cut it into slices, and then opened each slice up, added butter and heated them in the oven. Served it with pasta, and my 4 year old liked the bread so much she wanted to take it in her lunch the next day! I think next time I will add parm to the dough as well as the top. NOTE: flour amount given is way too much. I used less than called for, and still had to add water and olive oil to my bread machine as it was kneading the dough, as it started out crumbly, even with an already reduced amount. I ended up standing next to the machine with a cup of warm water and a measuring spoon through the whole first knead.
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Broiled Tilapia Parmesan

Reviewed: Dec. 13, 2009
We really enjoy this recipe! I found this while looking for something that might make my husband eat fish once in a while, and this did it. Just last night he said he'll keep eating it, if I keep making this recipe - works for me! His comment was that Tilapia (and most other fish) tastes too 'fishy', but that with this parmesan topping, it tasted great. Thanks for the recipe!
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Banana Muffins II

Reviewed: Oct. 28, 2009
These muffins were really easy to make and tasted really good! I added 1tsp vanilla and a sprinkle of cinnamon based on other reviews, and cinnamon apple sauce because I only had 2 bananas. Also sprinkled brown sugar on top (only because my 4yo really wanted to put green apple sprinkles on them and I needed a fast alternative!) but we really liked it. I will definitely use the brown sugar on top in the future. Thanks for the great, simple recipe!
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1 user found this review helpful

Microwave Baked Potato

Reviewed: Oct. 28, 2009
The inside of this potato was indeed soft and fluffy, however, it really was nothing compared to a potato baked in the oven. The skins were shriveled and chewy, and had no flavor. I gave this 4 stars, because the inside did come out great, and I will use this when I just don't have the patience to bake it in the oven, but if I was comparing it to an oven baked potato, probably 2 or 3 stars... I would never serve potatoes baked this way to guests.
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2 users found this review helpful

Broiled Red Potatoes

Reviewed: Oct. 18, 2009
These had good flavor (I only added garlic powder) but there is no way that 1-2 min in the microwave would have worked. I do have an older model, but mine needed 4 min, and I could have done 5. After I put them in the pan to broil, I used a spoon and drizzled the butter mix from the bottom of the bowl on the potatoes. This will be a great base to work with and play with flavors, and would indeed be a great side to an egg breakfast as some others have said.
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3 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Aug. 30, 2009
Mmmmm... this was really excellent! I made this recipe because I accidentally bought 'medium' enchilada sauce at the store, and DH can't stand spicy food. I made a few changes based on what I had to work with, and it was really wonderful. I used olive oil (don't keep veg. in the house), less chili powder (about 3/4 of what recipe called for - family preference), and I made tom. sauce by heating 8 oz of water, and adding tomato paste a bit at a time until it had the right flavor/consistency (about 3/4 of a 6oz can)I let that simmer while I made the rest of the recipe. Also, added chicken bouillon to 1c water called for and heated before adding to recipe. I didn't add salt because of the bouillon. At the very end, I threw in 5 hershey kisses dark chocolate because I had 5 left... The end result was something I will continue to make. My husband loved the addition of the chocolate - it added a bit a sweetness and depth to the flavor. The sauce was nice and thick, and had beautiful color. This was fun and easy to make, even with the changes - Thank you for the great recipe!
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Angel Food Cake II

Reviewed: Jul. 15, 2009
This was a really great, simple recipe. I have always thought I couldn't make an angel food cake, but we enjoyed this! I didn't use the cream of tartar (didn't have it) and it still came out nice. Thanks for the recipe!
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5 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Jul. 5, 2009
Very tastey and easy to make , depsite the multiple steps. I was not careful at all when putting on the cream cheese topping, and had no trouble with it sticking to the paper muffin cups. Next time I too will add some nutmeg to the muffin batter - it could use a little 'umph', but I'm glad I made it as written first, so I could figure out what it needed to make them 5-star for my family. Thanks for the recipe!
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Easy Pizza Sauce III

Reviewed: Jun. 29, 2009
This was so quick and easy to make. The flavor is really simple and works great for pizza. I definitely would NOT use this for pasta (as some reviews have stated) - no where near the flavor level that pasta needs! We made pizza dough in the bread machine, this sauce recipe with our favorite toppings. My husband asked if we could make it again two nights later with different toppings. This will be our standby pizza sauce for sure!
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Grilled Salmon I

Reviewed: May 15, 2009
This salmon had great flavor but I can't rate it 5 stars because I'm comparing it to the Baked Salmon recipe on this site that is really out of this world. I would defintely give it a 4.5 though... I didn't time to marinate it so I placed 2 fillets in foil, combined the salt, pepper, and garlic powder and rubbed it on to the fillets. Then, I poured the marinade over the fish, sealed the foil and baked at 425 for about 20 min. The cook time was really too long (my fault - too much happening at once) but the flavor came out nice - not too over powering. Served over brown rice. I will make this again for sure, but next time will cook 15-17 min and see how that works. I also reduced some reserved marinade and pour it over the salmon and rice - that was too strong - too sweet and too salty. I wouldn't do that again.
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Dutch Apple Pie

Reviewed: Apr. 15, 2009
This recipe was quite tastey - I thought it was a tad sweet, and could have used more cinnamon, though. I also think that the topping needs to be doubled, because it just didn't seem like enough. I hate to admit that I'm not sure what kind of apples I used (my husband bought a TON because they were on sale for something like 25 cents a pound) so that may have contributed to the sweetness (over Granny Smith). The crust I made was also too thick (not the fault of this recipe) so I can't wait to try this again soon, with the GS apples, a store bought crust, and double the topping. Thanks for posting it!
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Savannah's Best Marinated Portobello Mushrooms

Reviewed: Feb. 2, 2009
I have to say, I really enjoyed the flavor of this. I cooked as directed, except I used my favorite red drinking wine instead of cooking wine (a bit less than called for) because I had it on hand. Then, after it was cooked, I made 'burgers' by putting the mushrooms on toasted whole grain burger buns and topped with bleu cheese and spring mix salad greens (instead of lettuce). It was great and I didn't even need any other condiments because the mushrooms came out very juicy! I will say that they do shrink up quite a bit during cooking, and I could have eaten two easily. Next time I would add something to the menu to make it more of a meal. My last little tip - toasting the buns will keep them from getting too soggy. Thanks for sharing your great recipe!
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14 users found this review helpful

French Toast I

Reviewed: Jan. 4, 2009
My husband made these for brunch yesterday. He was a little nervous so he turned to allrecipes ;-) I thought these were good enough to make sure the recipe was saved to my Recipe Box. Definitely use butter instead of oil. He used thick Texas-toast style bread, and we kept them warming in the oven while we waited for brunch to start. Good stuff!
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Bacon Jack Chicken Sandwich

Reviewed: Oct. 8, 2008
This was a great base to play with, which is why I rated it 4 stars. I marinated the chicken and onion using 'Pretty Chicken Marinade' from this site. I only had about 2 hrs, and the flavor was perfect. I chose to marinate because I'm afraid the chicken would have been pretty flavorless otherwise. I used a mini artisan bread loaf instead of hamburger buns. I grilled the chicken and onions both on my indoor grill. Once it was done, I split the loaf, layered the chicken, onion, bacon and then Swiss cheese (didn't have Jack but can't wait to use it next time!)Then, I placed the sandwich open-faced under the broiler until the bread was toasted and the cheese melted. A bit of Olive Oil Mayo on top, and YUM! I didn't have the lettuce/tomato on hand, but will certainly add them next time. This will be a great recipe to change up as the mood suits - so many cheeses, so little time!! Thanks for the great start to an awsome chicken sandwich!!
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Mild Cheesy Chicken Enchiladas

Reviewed: Aug. 18, 2008
As written, I think this recipe is about 3 stars, maybe 3.5. After the initial try, I made it again with changes (some from other reviewers, some of my own) and it is now my DH's favorite. Here is what I did...Cooked 2 chicken breasts in about 2c chicken broth in slow cooker for about 5 hours, removed from liquid then shredded. Put shredded chicken in pan, added one packet of taco seasoning and required water, and cooked until no liquid remained. I then followed the recipe and blended the chicken, 3/4c cheddar, 1/2c sour cream, and added 1/4c cottage cheese. I used wheat tortillas, and filled them generously and still got 9 instead of 8. I used one can of enchilada sauce to pour over enchiladas, then topped with just shredded cheddar and tomatoes. Cooked as suggested, but covered for the last 7-8 minutes, let sit for about 10 minutes and served topped with sour cream. My husband gave my version 5 stars (but he has to be nice if he wants me to keep making him dinner ;-) ) I think that the cubed chicken, and the lack of enchilada sauce were my biggest turn-offs about the original recipe. In my version, the chicken is juicy, and the enchiladas are not dry at all. I'm glad that I found the recipe - the filling is great (with shredded chicken).
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103 users found this review helpful

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