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

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Baked Salmon II

Reviewed: Oct. 30, 2005
LOVE THIS! Easy and oh so tasty, I would give this recipe 10 stars if I could! Anyone who doesn't like this recipe did something wrong when they prepared it. I have made this dozens of times, and loved it every time. I have also passed it on to many people and gotten BIG thank-you's the next day! Great served with a big salad, veggies on the side, or simply with garlic bread. I will make this recipe over and over again, and I will continue to pass it on to my friends!
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Day Before Mashed Potatoes

Reviewed: Dec. 4, 2005
I made these for Thanksgiving dinner, and they were really great. I made them same-day as others had suggested, and let them heat in the crockpot on 'warm' until dinner. I think that is the way to go,as they were already drying out by the time we packed up the leftovers, but still great reheated the next day. I did make a few changes. I added extra cream cheese, 1/4 cup milk and 1/4 cup of water from the pot they were boiled in (I read about that in another recipe)during the mashing process. I mashed them in the crockpot, thinking I was saving myself time (I ended up making a big mess, I wouldn't do it that way again). I also added butter on top while they warmed, and stirred it all in at the last minute before serving. I also skipped the onion powder because one reviewer stated that they tasted like sour cream and onion chips, and that didn't seem appropriate for thanksgiving dinner. I will definitely make these again, next time I will make the recipe as is, just not for a big dinner until I know what it tastes like. I will also continue to tweak them for my family's taste, but all in all, a really good recipe and I'm glad that I tried it for my first attempt at Thanksgiving mashed potatoes!
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9 users found this review helpful

Slow Cooker Roast Beef

Reviewed: Dec. 4, 2005
Wonderful roast, and really, really easy!! The only complaint that I have about this recipe is that it came out a little salty. I never even salt my food, so I may just be overly sensitive to it. I added veggies for the last couple hours of cooking, and that made it a meal.The roast fell apart as I was taking it out (just they way I like it!). My husband woke up at 2am wanting dinner right then, the house smelled so good! I passed this recipe on to my mom the next day, and she made it using red wine instead of soy sauce, and she loved it. I'm going to try it her way next time just for another option. Thanks for the great, easy recipe!
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1 user found this review helpful

Slow Cooker Chicken with Mushroom Wine Sauce

Reviewed: Mar. 5, 2006
This was a really great base recipe to play with! I made some changes, only due to what I had on hand, but we liked it so much, that I think we'll continue to have it that way...First, you definitely need to double the ingredients for the sauce. I used one can Cream of Chicken, one can Cream of Broccoli (that's all I had), doubled the other ingredients (minus mushrooms), added 1/2 packet dry onion soup mix (as others suggested) and also added a bag of mixed frozen veggies for the last hour of cooking. The chicken was melt in your mouth (perfect for my one year old) and when served with baked potato and salad, was a filling meal! Other reviewers also suggested serving over pasta, and we may try that next. Thanks for the recipe!
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3 users found this review helpful

The Best Meatballs You'll Ever Have

Reviewed: Dec. 31, 2006
These were really great! Super moist and full of flavor. I didn't add the crushed red pepper because I just don't like it, and I was out of croutons, so I did a mix of Italian style bread crumbs, crushed veggie Ritz crackers and veggie chips that I got in a Christmas basket. Other than that, I followed the recipe pretty closely, including the sautee. After I browned them to the point of crispy, I turned the temp down to Lo, covered and let them finish their time, and then they went right into the sauce for about 4-5 hours. My husband used them for a Meatball sub the next day! Thanks for the recipe, I'll be making these again today to put in the freezer, so we can get at them any time we want!
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1 user found this review helpful

Inger's Spaghetti Sauce

Reviewed: May 19, 2007
Great sauce recipe! I must admit that I haven't ever made it with all of the veggies (husband isn't a veggie guy...) but whenever I just can't stand the thought of sauce from a jar, this is the recipe that I always go to, and that rates it 5 stars in my book. It just has that 'authentic' taste. Thanks for the great recipe!
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9 users found this review helpful

Garlic Bread Fantastique

Reviewed: May 19, 2007
Really great garlic bread - don't let the mayo scare you off. Great flavor, I can't wait to try it with all different kinds of cheese on top! Thanks for the great recipe!
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0 users found this review helpful

Pretty Chicken Marinade

Reviewed: Jun. 11, 2007
My husband and I both loved this - even my picky 2 year old ate it without hesitation. We can't wait to try this for steak nachos - the flavor will be perfect. We are not salt people, but used reg. soy sauce because it was all that we had (just used a little less), and we didn't think it was too salty... Thanks for the easy, flavorful recipe! UPDATE: This is still our go-to recipe for marinade!Last night, we didn't have time to defrost the chicken and marinate it. So, I put 1/2 recipe together in the crockpot, put in 2 frozen chicken breasts and cooked on HI for two hours (turning them over at about an hour). We finished off the chicken on the indoor grill - it was awsome!
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1 user found this review helpful

French Onion Soup III

Reviewed: Jun. 15, 2007
This was really not bad, but I would have to agree with other reviewers that the recipe calls for too much water (and I used 1/2 cup less than called for). I had to give it 3 stars because when I tasted it after it was prepared per the recipe is was really bland, and I don't even salt my food normally. It was just missing 'something'. After trying to figure out what I had on hand that might work (and even adding salt) I finally added chicken bouillon (didn't have beef) and that did the trick. I will make it again, but I will use less water, maybe even none, and double the beef broth instead.
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2 users found this review helpful

Dragon Dippers

Reviewed: Oct. 18, 2007
these were very tastey and easy to make! out of everyone who tried these, my 2 year old was actually the biggest fan. i even made her some with cinnamon sugar topping instead of the chili powder mix, but she liked the chili ones better (go figure!). i'll be making these again, and have passed the recipe on to friends and family.
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4 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

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

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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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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222 users found this review helpful

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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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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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

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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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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27 users found this review helpful

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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