LIZZY9VOLT Recipe Reviews (Pg. 12) - Allrecipes.com (18178425)

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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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12 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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8 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
Photo by LIZZY9VOLT

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
Photo by LIZZY9VOLT

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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112 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

Rosemary Roasted Turkey

Reviewed: Nov. 12, 2007
This turkey was delicious! The flavor made it through the entire bird, even into the dark meat. I was a little nervous I'd end up with an italian turkey, but it really just tasted like your typical turkey bumped up like 10 notches! It made for yummy gravy too. The garlic was not overpowering whatsoever (as other reviewers had said) and the idea of putting the mixture between the skin and the breast seems indimidating, but well worth it. Save some of the oil mixture and continue to put it on the turkey as it cooks for extra moisture and flavor.
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5 users found this review helpful

Pumpkin Turkey Chili

Reviewed: Oct. 23, 2007
I've never made chili before, but made this (40 servings worth) for a pumpkin-themed baby shower. I added kidney beans, corn, and thinned it out with chicken broth because other reviewers said it was very thick - which it was! I needed to add a lot more chili powder, and I decided to throw in a little creole seasoning because it was very mild and I liked chili to have a kick. We served in pumpkin shaped bread bowls, and it was a hit!
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1 user found this review helpful

Pumpkin Dip

Reviewed: Oct. 23, 2007
Makes a ton of dip!!! I served in a hollowed-out sugar pumpkin and served with ginger snaps.
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0 users found this review helpful

Apple Cranberry Cider

Reviewed: Oct. 23, 2007
I made this for a fall baby shower, and allthough much of it went to waste because I was too busy running around to even put the stuff out on the table (ahh, what a day!!)...it really was quite delicious. I'd like to make this again next fall/winter when it can get the attention it deserves. 5 stars because I loved it!
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4 users found this review helpful

Kalamata Pork Tenderloin with Rosemary

Reviewed: Oct. 17, 2007
This was a delicious pork recipe, and turned out a lot better than I expected. I love the flavor of kalamata olives, which is a must if you make this recipe. One word of advice, however. The recipe says to brown the pork then let sit on a plate. For some reason, I assumed you just brown the outside and it would all cook thoroughly later. I was wrong. You must cook the pork thoroughly when it is in the pan. Probably a blonde moment on my part, but if you are reading the recipe, understand it must be cooked during the begining.
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83 users found this review helpful

Italian Chicken with Pesto Potatoes

Reviewed: Aug. 27, 2007
I saw this recipe and instantly thought it was going to be a lot of work. Actually, it was VERY easy! I cut pockets first then marinated the chicken in balsamic dressing for about 4 hours. After that I stuffed with mozzerella and wrapped the chicken in Parma de Proscuitto. I also put fresh garlic on top after sprinkling with olive oil. The tomatoes were delicious and really made the flavor of the chicken wonderful. Next time I may find other things to stuff the chicken with, such as fresh basil or oregano. Also, I think this would be better with the potatoes chopped into pieces, THEN mixed with pesto. This will be a regular on our dinner rotation!
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6 users found this review helpful

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