lilamonster Recipe Reviews (Pg. 3) - Allrecipes.com (18155133)

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Salmon with Lemon and Dill

Reviewed: Aug. 13, 2008
Nice fresh taste perfect for summer! I cut it to 2 servings, and the 25 minutes left it a little over cooked. I will try reducing the cooking time in the future. Thanks for the great recipe!
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1 user found this review helpful

Mushroom Blue Cheese Turkey Burgers

Reviewed: May 17, 2008
This was a really good burger! Tastes great as written, but even better with a few adjustments - I took a hint from different turkey burger recipe and added 1 tsp of oil to the meat mixture (I chose to use EVOO). I also put the formed patties on plastic wrap and then into the freezer for about 10-15 min. before cooking, and I have never seen a turkey burger hold up so well! This is a very versatile recipe, and I'm about to email it to a bunch of people - Thanks for the post! ADDED NOTE: make these on the indoor grill (George Formen type). We have made these on the indoor and outdoor grill, and outdoor, they shrink away to nothing and dry out - indoors they are really moist and wonderful!
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Pasta e Olio

Reviewed: May 16, 2008
This was a really good,simple pasta dish. I think that the taste is meant to be subtle (some called it 'bland'). I cut the recipe in half, and made 2 actual servings of whole wheat pasta (a 'real' serving is about 1 cup, cooked) and I found it to be just a tad greasy/oily (not too bad, though). I will cut the EVOO and the butter a bit next time I make it for two. I also added sundried tomatoes and fresh mushrooms to the EVOO and garlic, and fresh parm on top - skipped the cayenne due to personal preference. This will be my new 'go to' base recipe when I want a simple pasta and veggie dinner. I can't wait to try this with Roma tomatoes, asparagus, green and red peppers, artichoke hearts...ooh, and seafood too! Yum - this is going to be fun to play with!
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2 users found this review helpful

Turkey-Stuffed Peppers

Reviewed: May 7, 2008
Ok, to be fair, I gave the recipe 4 stars because I made some changes, but I wanted to give it a review because my opinion was different than the others. I though the overall taste was a lot like Hamburger Helper in a green pepper (and that's not a good thing). It didn't taste bad, but really not what I expected. I added rice (as others suggested), diced mushrooms, and fresh spinach. I was glad to see the recipe without the usual ingredients, but something just didn't do it for me. I will try this again, exactly as written, and update my review then. But, I have to say that if it still tastes like it did tonight, I'll change the stars to 3...
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5 users found this review helpful

Linguine with Portobello Mushrooms

Reviewed: May 3, 2008
I'm not sure how the 'sauce' as written could possibly serve 8 - increase the liquid and herbs for sure if you intend to serve that many!(that's why I gave it 3 stars). I just made 2 servings and kept all the measurements as written (except the EVOO - cut that in half to save fat) and next time I will probably use a bit more. So the sauce as written is more likely to serve 2. I also used dried herbs, and I will try fresh next time, because I think it will be better. Used Balsamic vinegar because I like the taste better. Topped with parm. Don't forget the salt and pepper either - it needs it. Overall, not bad and I will keep playing with it until it suits my taste.
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5 users found this review helpful

Awesome Turkey Sandwich

Reviewed: Apr. 23, 2008
I thought this was so good - I put the sandwich together as written, but divided the stuff between the two slices of bread, with the cheese on top and then broiled it open-faced. I put the halves back together before serving. Yum! My husband didn't want me to 'waste' time broiling it (because he was starving - aren't they always?), but couldn't stop saying 'Oh my God, this is so good!' while he was eating it. That's a good sign, I think ;-) I have also done this on a croissant - awsome! I'm making this again tonight for dinner, and I will continue to broil before eating. Thanks for the great post!
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29 users found this review helpful

Spinach Enchiladas

Reviewed: Apr. 9, 2008
These tasted good, but I think I agree with the others who said to make the enchilada sauce instead of using the ready-made stuff. I used the RM, and I wouldn't do that next time. I took others suggestions, and seasoned the ricotta/sour cream. Because of this, I mixed the ricotta, sour cream and Jack (I used pepper jack) cheeses together. After cooking the onions/garlic/spinach, I added them to the bowl of cheeses/sour cream (instead of everything in the pan). Then, I used the veggie pan to warm the corn tort. before filling and rolling (I wouldn't try to do the corn tort. without warming). One pan, one bowl - have to love that! I will try this again for sure.
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1 user found this review helpful

Perfect Baked Potato

Reviewed: Apr. 8, 2008
Really tastey, crispy skins. Thanks for the great post!
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1 user found this review helpful

Quick Greek Pasta Salad with Steak

Reviewed: Apr. 8, 2008
This was really great - I used leftover steak, and skipped the initial cooking step for that reason, but otherwise followed the recipe. I didn't have pesto, so I used the pesto with arugula recipe on this website, and added sundried tomatoes to it. This made a great dinner and two great lunches! I also think this will be a recipe that I can play with as far as ingredients. I will make this many times this summer for sure.
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1 user found this review helpful

Antojitos Minis

Reviewed: Apr. 6, 2008
WOW! I gave this recipe 5 stars for both flavor and versatility. I just made these for lunch today (trying to use up some leftover steak, red peppers, beans...) for myself and my 3 year old, and she said 'MmmMmmMmm' the whole time we were eating them (so did I, actually ;-). These would be perfect to make WITH your little one, and she will be happily helping me next time. I have metal measuring cups - used the 1c,turned upside down, pressed really hard on the warmed tortillas, and popped out the circles (I used 2 tortillas for the two of us). Next time, I will simply prep the ingredients ahead of time to make it easier and let her help me stuff them. After they were cooked, I let them sit for about 5 mins to cool, covered with sour cream, salsa - YUM! I did not precook the cups before filling them (some others suggested to do so), and they were not soggy at all. Really, really perfect for the little hands to pick up and eat. These would be great appetizers, and my family is sure to see them at get-togethers, but I will make them more often as a little meal for my daughter! I can't say 'Yum' enough - thanks for the great post and great idea!
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Marinade for Steak I

Reviewed: Apr. 5, 2008
We have made this a few times now, and really enjoy it. We didn't have more than a few hours the last time, so I poked the steak with a fork and put it in a ziplock with the marinade, it still had a nice flavor. I have used both dijon mustard and regular when out of dijon-and I think it still came out great.
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Pasta With Shrimp, Oysters, and Crabmeat

Reviewed: Mar. 29, 2008
Even though I made a few changes, the recipe rates 5 stars just for the versatility. I used angel hair pasta instead of bow tie, and only crab for the seafood. Because of this, I skipped the second part, and just used the 'sauce' section of the recipe. After I made the sauce, I threw in fresh spinach, chopped sundried tomatoes, the crabmeat and then tossed with the cooked pasta - topped with grated parm. I will try this with no seafood for my 'no seafood' husband, but what a great base to play with - simple, quick and tastes great. This is worth a try - Thanks for the recipe!!
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25 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Mar. 27, 2008
I don't often disagree with a recipe rated so highly, and I really, really wanted to like these, but they just were kind of odd. The flavor wasn't bad, exactly (although without the sour cream and cheese it would have been), and we did eat the ones that I made for dinner (I only actually made 3 after my DH tasted the filling). After dinner, I was asked never make them again, and to please delete this from my recipe box...We really enjoy mexican food, and he pretty much said let's just make bean burritos next time because they taste better and are less work. ;-( oh well... I was actually impressed that he even tried them after I told him what was in them - he gets BIG brownie points for that!
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Clone of a Cinnabon

Reviewed: Mar. 18, 2008
These were great, and really easy if you use frozen bread loaf from the groccery store. I read other reviews before I started, and used the following hints: mix the butter and cinnamon/sugar to make a spread. It gets pretty soft, and I cut them thin (store loaf makes 9 thin, not 12 huge), so I used a spatula to transfer them to the pan. I planned to flip them onto a sheet pan after they cooked, so I used the hint to put a thin layer of melted butter in the bottom of the pan and then greased the sides. Grease the corners WELL - that's the only place they stuck once flipped. Let the pan sit on top to let all of the goo run for a few minutes! I let mine rise in a pre-warmed, shut OFF oven (200 degrees) oven with the pan of water, and it still took an hour. I also lowered the cooking temp. to 350 and added 5+ min. so they weren't as 'crusty'. For the frosting, I used 1/2 cup less confectioners sugar, as I am not a frosting person, and it was nice and cream-cheesy, not as sweet. I put a little on top of each, and then set out the rest so people could frost them to suit their own taste. The changes I followed only affected the cooking/presentation, not the flavor, and these were truely awsome. If you skip the dough-making, these are SUPER easy, with BIG, BIG taste for surprisingly little effort! Thanks for the great recipe - my mom is already planning the next batch for Easter Brunch!!
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2 users found this review helpful

Pollo Fajitas

Reviewed: Mar. 10, 2008
This had great flavor. My husband is not a fan of 'new' food, but he really enjoyed this - we will be making these often! I took advice from other reviewers and doubled the marinade for 2 chicken breasts, and cooked the chicken in the marinade. Also, used white vinegar because I had it on hand.
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Mexican Rice II

Reviewed: Mar. 10, 2008
I had to give this recipe 3 stars because of the instructions. I tried to 'puff' the rice as described, and it was a mistake (I should have listened to the other reviews that said not to). The rice didn't puff, and my attempt must have ruined it, because after 45 minutes of cooking, the liquid was still not completely absorbed, and the rice was crunchy and mealy in texture. I will try this recipe again, but without trying to puff the rice. It smelled good - hope it works next time... had to throw it all out ;-(
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Spaghetti Sauce II

Reviewed: Jan. 1, 2008
The end result with this recipe is always really great, but I only gave it four stars because I made some changes that I feel make a difference. I cut the herbs in half (made it once as written and we were all picking basil out of our teeth). I also use just one can of paste, and a can of tomato sauce. Diced tomatoes instead of whole, and ground beef instead of sausage (Hubby prefers). Overall, I love this recipe!
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219 users found this review helpful

Kabobs

Reviewed: Nov. 10, 2007
My husband and I really enjoy this recipe! We have used it for cubed chicken, chicken breasts and stew beef, and have really enjoyed it everytime. I have tried a couple of other marinades, but they just don't live up to this one. The veggies taste great too, and after the last one we tried, my husband has requested that I stop messing around with other recipes, and stick with this one for awhile. Happy to do it!! Thanks for the recipe!
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Beef Marinade I

Reviewed: Nov. 10, 2007
I gave this 3 stars, because it wasn't awful, but my husband did ask me to delete it from my recipe box ;-( Based on the great reviews, I was pretty excited to make this, and it just didn't live up. I left out the cloves, not sorry I did. The oil flavor was too strong (and they were greasy). I marinated for just over 24 hours, and the meat had an odd texture. I also left out the lemon juice, and it wasn't missed at all. Just not sure what everybody else sees in this recipe. We usually use the 'Kabobs' recipe, which is a teriyaki marinade, and it is REALLY awsome. Maybe that's just the flavor that we prefer. I think we'll stick with that recipe from now on - I feel like we wasted good beef on this one.
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5 users found this review helpful

Stuffed Mushrooms with Swiss Cheese

Reviewed: Nov. 10, 2007
MmmMmmmMmmm - these were REALLY good! I made a partial recipe (3 mushrooms) because that is all I had leftover from another recipe (and my husband hates mushrooms,so they were just for me) so I think some of the amounts were off (too much butter) and they were STILL awsome! The one thing I would change is the salt and pepper - I felt it wasn't needed at all (but I'm not a salt person). I also used half and half because I had no cream, and it seemed to thicken just fine, but it was a very small batch. I can't wait to make the full recipe. Very easy to make, too!
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6 users found this review helpful

Displaying results 41-60 (of 70) reviews
 
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