lawavediva Recipe Reviews (Pg. 1) - Allrecipes.com (1846376)

Scalloped Oysters I

Reviewed: Nov. 27, 2008

SO so good!! I used half & half like another user suggested -- makes it much more richer, but not overly.

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1 user found this review helpful

Made this many times with my own slight variations. When I'm browning the beef I usually sprinkle about a 1/2T of cumin into it, which adds a lot of flavor. I also use fresh homemade salsa out of diced tomatoes, onions, cilantro, green onions and chopped fresh jalapenos. But when you're crunched for time, the jarred salsa works just as well.

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1 user found this review helpful

Chicken Pot Pie VIII

Reviewed: Dec. 6, 2004

Mmmmm... perfection! I used butter, instead of lard when making the crust. I omitted celery, since we don't care for it too much, and added a small pkg. of frozen peas to the filling; otherwise I followed the rest of this recipe exactly like it is. It came out perfect, perfect, PERFECT!

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1 user found this review helpful

Fresh Pumpkin Pie

Reviewed: Dec. 6, 2004

This is the recipe I'll be using from now on, for pumpkin pies. The ONLY little adjustment I made, was that I added a 1/2 cup of sugar, about an 1/4 teaspoon of nutmeg, and 1/2 teaspoon more of cinnamon. I tasted the batter using the recipe given here, and it just didn't 1) have enough flavor, and 2) wasn't sweet enough w/ just the 1 cup of honey.

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3 users found this review helpful

Cranberry Sauce I

Reviewed: Nov. 30, 2004

Definitely a keeper! I still can't believe how SUPER EASY (and QUICK) this is to make. I usually make this about 3 days in advance and it's perfect the day of our holiday dinner.

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3 users found this review helpful

Jo's Mountain Mush

Reviewed: Nov. 30, 2004

This was great, and very easy to make. My family really liked it and I found it to be a very hearty, filling and warm, especially in the cold mountain air where we were camping. I think next time, I'm going to use kielbasa instead of the wieners, like someone else on here suggested.

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1 user found this review helpful

Cookie Press Butter Cookies

Reviewed: Nov. 30, 2004

The texture of the dough came out fine, but the end result were cookies that weren't at all sweet, which is fine if you're going to frost/decorate them heavily. But even w/ my ultra-sweet royal icing, it still (to me) didn't balance out the blandness of the cookie and sweetness of the frosting. I'm not even sure if that makes sense, but all I know is I've had better, and will try a shortbread cookie recipe next time.

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22 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 25, 2003

Yum! Rich and smooth flavor. The only cheesecake recipe I'll make!

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1 user found this review helpful

Gooey Butter Cake I

Reviewed: Nov. 4, 2002

Pretty good. The bottom layer turned out a little dry & crumbly, but the chewy cream cheese-based topping countered that, so it was a good balance. I was able to cut it into bars that kept they're shape, on the 2nd day. Before I made this, and after reading the reviews, someone suggested a fruit topping might be good w/ it. Remembering that I had some frozen blueberries, I took them out and mixed them w/ some sugar and a squeeze of lemon juice, and let that set while I prepared the batter. After it was done baking and while it cooled, the blueberries became a nice syrupy topping! So while the bars were still warm, I topped it w/ a small scoop of vanilla ice cream and then the blueberries, and the combination of the three came out PERFECT. The presentation came out better too, than it would have if I just served the bars alone. I had my in-laws over, and they just LOVED it! Will definitely make this one again.

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13 users found this review helpful

Decorator Frosting

Reviewed: Nov. 4, 2002

We usually make butter cookies for the holidays that we decorate w/ colorful royal icing. This recipe did not mix well w/ food coloring, and in the end, had subtle white streaks through it. I've found that there are less ingredients in the recipe for Royal Icing, and that food coloring mixes in well to give you a smooth, uniform color, with the same sweet result as this frosting. I'm switching back to Royal Icing.

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93 users found this review helpful

Butter Crisps

Reviewed: Nov. 3, 2002

This was just "okay". I've made butter cookies before minus the cream cheese, and they've come out just as good. These weren't sweet at all, but we used a type of royal icing to decorate, and with that they still came out just "okay". Also, I refrigerated the dough for almost 2 hours, and when it came time to rolling, the dough became soft and sticky almost immediately, so we had to keep adding flour to the rolling pin and pastry board. All in all, I think I'll try a different butter cookie recipe next time.

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9 users found this review helpful

A-Maize-ing Corn Chowder

Reviewed: Oct. 6, 2002

Like a lot of opinions in here, this chowder did turn out a bit thin. I made it the night before to serve for the next night's dinner,hoping it would thicken up, but I still had to add a little cornstarch to get the consistency I was looking for. It tasted fine in the end, but my kids weren't as thrilled with it as they are with the one in the restaurant.

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5 users found this review helpful

Best Bruschetta Ever

Reviewed: Oct. 6, 2002

It was definitely missing something, so I did what someone else suggested and added maybe a tablespoon of balsamic vinegar, and I used fresh basil, instead of dried. I also added some freshly diced onion for a little kick, and it was perfect. Also, I would let it set out for a bit after refrigeration, and serve it on garlic bread... wonderful!

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120 users found this review helpful

Fabulous French Loaves

Reviewed: Oct. 6, 2002

These loaves baked up beautifully- nice and golden. I didn't have cornmeal, but I dusted the baking pans with a tiny bit of flour, and they turned out fine. The texture turned out perfect- crusty on the outside, fluffy and soft on the inside. This recipe was exactly what I was looking for; will definitely make again and again.

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22 users found this review helpful

Dutch Apple Pie

Reviewed: Mar. 20, 2002

I feel bad, because after reading all the great reviews on this recipe, I was surprised to find that I DID NOT like this one! I bake apple pie's for the holidays every year, and they all turn out great. This past holiday, I decided to try something different, and I was sorry I did. It was wayyyy too tart, soggy, and not at all what I expected. I was EMBARRASSED because I brought this one to my future in-laws, and they were polite but I could tell it wasn't the best pie they ever had. I sometimes read these reviews and when I read a negative review I think, "Aw, that person just doesn't know how to cook!" But I've been baking for YEARS, and I LOVE to bake, and my family looks forward to my pies every holiday, but this one- never again!

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229 users found this review helpful

Brown Family's Favorite Pumpkin Pie

Reviewed: Mar. 20, 2002

I'm not much of a pumpkin pie eater, so I was surprised when my family RAVED over this one. I don't know if it's because of all the spices that are used or what, but they found it more flavorful, and new and different from what they're used to. I think it was the streusel topping. But from now on, I'm supposed to make ALL the pumpkin pies like this, so I guess this one's a keeper.

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6 users found this review helpful

Southern Pecan Pie II

Reviewed: Mar. 20, 2002

I made this as a "gift" for someone who loves pecan pies and he loved it. It was very easy to make, recipe was really easy to follow. I will definitely be making this one again- for me next time.

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6 users found this review helpful

Candied Yams

Reviewed: Mar. 20, 2002

I made this for both Thanksgiving and Christmas of 2001, and my family enjoyed it both times. I do like my yams SWEET, and I know some people don't, so if you don't, this recipe may be a little too sweet for your tastes. In the future, I might try adding some crushed pineapple.

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7 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Mar. 20, 2002

I've made this recipe over and over. I usually use a whole chicken (not parts) and I use more paprika than asked for- in fact, I season it generously. When it's done, the meat practically falls off the bone- it's so tender and even the breastmeat is moist. My whole family loves this dish. Sometimes I'll slather it (generously!) in barbecue sauce alone, and it comes out even just as good! I've referred both recipes to friends.

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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 12, 2001

This was just okay. Maybe it was the cut I used, or maybe it's because I usually like beef rare, but overall, it wasn't all that I expected it to be. It did turn out tender, and the gravy was good on top of rice, but I think I would have browned the roast first. And the onion soup mix tasted like it completely PERMEATED the roast, which to me, gave it a weird taste.

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1 user found this review helpful