LIZZY9VOLT Recipe Reviews (Pg. 11) - Allrecipes.com (18178425)

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Best Black Beans

Reviewed: Mar. 10, 2008
REALLY easy to make, and it went well with my enchiladas. Mine had the perfect amount of flavor with the onions and cayenne.
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2 users found this review helpful
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Dolmathes

Reviewed: Mar. 4, 2008
Following the recipe as-is would probably yield about 3 stars, it's not lemony enough. But I made the following additions and had rave reviews from my dinner guests: While rice was simmering, I added about 2 tablespoons of dried dill but also added the fresh dill as directed later. The recipe calls for the juice of 1 lemon while the rice is simmering? Forget that! I added like 3/4 cup! It wasnt fresh either, I used the bottled stuff to save time. After rice was done simmering, I followed directions but I also added about 1 tablespoon of fresh chopped mint. After stuffing leaves and placing in the pan, again I put approx 3/4 cup of lemon juice and about 1/4 cup of olive oil on the tops of them all. I baked them as directed, and then right after they came out of the oven, I squeezed a fresh lemon on the top and let it cool. I prefer these cold, so I served them as such. ENJOY!
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32 users found this review helpful

Dill Poached Salmon

Reviewed: Mar. 2, 2008
I can't believe how delicious something so healthy could taste! I followed the recipe but also added fresh garlic and chopped shallots to the broth. It turned out flavorful and juicy. Next time I may try to thicken the broth leftovers and add some capers, then use as a sauce over pasta. My boyfriend who is very picky about fish said this is one of his top 10 favorite dishes.
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5 users found this review helpful

Mini Cheesecakes

Reviewed: Feb. 8, 2008
I love cheesecake, and these were really good. I added about a tablespoon of flour and about a teaspoon of vanilla extract. YUMMY! I can see someone getting pretty creative with variations - caramel, raspberry, etc. I'll whip these ones up again.
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3 users found this review helpful

Creamed Spinach III

Reviewed: Feb. 7, 2008
Simple to make, tasty. I agree that the nutmeg flavor is the key here. Otherwise it would just be runny creamed spinach!
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0 users found this review helpful

Crustless Spinach Quiche

Reviewed: Feb. 7, 2008
I made this so that I would have leftovers to use for breakfast the following couple of days. I added lots of onions, chopped ham, and lots of garlic. Pretty dang good. Is it the best? Probably not but I would make again because I'm always looking for an easy low-carb breakfast.
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5 users found this review helpful

Asparagus Chicken

Reviewed: Feb. 7, 2008
This was pretty dang good. I was worried about what other reviewers said about marinating too long in the wine, so I kept mine to two hours on the dot. The flavor was yummy. I didn't use packaged hollandaise. Instead I found "Blender Hollandaise Sauce" on all recipes. It was great! Between the two recipes you'll have a gourmet meal in much less time.
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9 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Feb. 7, 2008
The first time I made this, the taste and texture turned out great. The second time, I think my butter wasn't hot enough to thicken the mixture so it made my sauce turn out really runny. I highly suggest you make sure your butter is super hot before SLOWLY pouring into egg mixture. Also, I think using the listed amount of lemon is appropriate. Anything less would leave this sauce bland. GREAT over asparagus!
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4 users found this review helpful

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Feb. 7, 2008
What a delicious recipe! Something about the oil does a wonderful thing to the beans. Don't mistake this for any ol' green bean recipe. This is the best!
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11 users found this review helpful

T Bird's Beef Jerky

Reviewed: Jan. 29, 2008
I wasn't a huge fan of the flavor of this jerky. It seemed really salty.
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jan. 18, 2008
I couldn't find tilapia at the store, guess they were all out, so I found macadamia encrusted trout. Believe it or not, it was AWESOME. Easy to cook, and even made good leftovers for lunch the next day.
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0 users found this review helpful

Grilled Peanut Chicken

Reviewed: Jan. 18, 2008
I was looking for low-carb recipes and found this one. When I was preparing the sauce, I was also preparing myself to be disapointed because it was very thick, and I wasn't too impressed with the pre-cooked taste of the spread. I put it on an outdoor grill, and I was shocked to find that I LOVED the chicken once it was done. SO moist. I was also surprised that it wasn't as peanut tasting as I expected, which is good! It just made the chicken taste flavorful, spicy, garlicy, and wonderful. I'll make again, perhaps as a kabob and brush on that way.
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4 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jan. 18, 2008
I got an outdoor grill for Christmas, and wanted to find a quick and easy marinade for some ribeyes, came across this. The first time I used it, I didn't use my blender and it still turned out wonderful. The second and third time, I did and it had a different flavor, but still wonderful. My boyfriend who is the Master-Griller loved it as well.
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0 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 10, 2008
I've always been intimidated by the idea of making chicken cordon bleu. But by hammering the meat so it is thinner, it makes it very easy to fill and fold. The sauce in this recipe is delicious. I am currently watching my carbs so I omitted the flour and the cornstarch and it was still spectacular. If you have never tried chicken cordon bleu, or have been too intimidated to make it, try this one.
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2 users found this review helpful

No Bake Sugar Free Cheese Cake

Reviewed: Jan. 9, 2008
This was good, as far as low-sugar cheesecakes are concerned. I am really not a fan of artificial sweetener, nor is my stomach. So I wanted to find a cheesecake that didn't use too much fake sugar. I found this, and because I am watching my carbs (not just sugar) I made a crust out of finely chopped pecans and melted butter and pressed into a pie pan. Also, I doubled the cream cheese and halfed the jello and I couldnt imagine using more jello than I did. The consistency was JUST right as I did it. Lastly, if you aren't a fan of lemon, use another flavor. I didn't care for the sourness, but may have liked it more with strawberry or even lime. Worth a try!
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7 users found this review helpful

Rugelach

Reviewed: Dec. 19, 2007
I'm not sure what good rugelach should taste like, but I didn't care too much for them it seems. The batter tasted too "dairy-ish" for me. Although I did make two kinds: One with raspberry jam, and one just like the recipe said. I did like the original recipe best. It wasn't bad, it just wasnt my favorite either.
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0 users found this review helpful
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Chantal's New York Cheesecake

Reviewed: Dec. 4, 2007
The texture and taste of this cheesecake was perfectly how I like it. I dont like creamy cheesecake, i like it a little more solid. My pan was larger than the recipe called for, its 10.5" so it wouldnt fit in the water bath as reviewers had mentioned. So I just filled a cake pan with hot water and put it on the shelf below it. I put it in the oven for 60 minutes on the dot, and then turned it off and let it cool for five hours WITHOUT OPENING THE DOOR. This is very important so you don't let out the steam and heat! Mine did not crack! Turned out beautifully. Only thing I didn't like was the crust, but that's probably because I bought the graham crackers with added fiber instead of the regular kind. Oops!
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1 user found this review helpful
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Cream Puff Cake

Reviewed: Nov. 30, 2007
Is it possible to be in love with a dessert? I saw this recipe and tried to find an excuse to make it. So a work function came up and I whipped it up for that. The dough part may seem intimidating, but it's very easy! After baking, it bubbles up quite a bit, but i just pushed the crust down to the bottom of the pan to lay flat for filling. I spread a whole jar of hot fudge in the bottom of the crust, then proceeded to fill with the pudding/cream cheese mixture. By the way, as users mention, make sure you beat this VERY well to get the clumps out. I had to put the whisk attachment on my kitchenaid mixer and put it on high to make it smooth. And furthermore, it doesn't taste anything like cream cheese, but it turned out perfectly regardless so I'll still be sticking to the recipe. I topped with the cool whip and drizzled Hershey's chocolate syrup, then also added crumbled chocolate cookies on top. I could probably eat this whole pan myself! One important thing to note, this tastes like a gigantic eclair, so I personally would name this "Eclair Pie" since it doesnt seem at all like a cake, or like a cream puff. Highly HIGHLY recommend.
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106 users found this review helpful

Best Green Bean Casserole

Reviewed: Nov. 12, 2007
I've never made green bean casserole before, but this was SUPER easy and SUPER yummy. The cheese really sends it over the top.
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4 users found this review helpful

Chocolate Walnut Pie

Reviewed: Nov. 12, 2007
This pie was great! Mine turned out interesting because the chocolate rose to the top, and the caramely filling sunk to the bottom making it half of each, which was great actually! We used pecans instead of walnuts, but I think walnuts would be appropriate because it ends up tasting like a brownie on top, and pecan pie-filling on the bottom. Very rich, give it a try.
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6 users found this review helpful

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