Labbylover Recipe Reviews (Pg. 2) - Allrecipes.com (18639149)

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Jewish Apple Cake I

Reviewed: Dec. 18, 2007
I've made a cake very, very similar to this for years and I've discovered that the apple taste is better with 4 Granny Smith apples, sliced about 1/4" thick. I've sliced them before with my Pampered Chef apple corer/slicer thingy and couldn't taste the apples, so it's better if the apples are sliced thicker, but not too thick. I usually add 1/2 tsp of fresh orange zest to the batter, too, just to take it up a notch, and next time will mix my apple slices with the cinnamon-sugar mixture instead of sprinkling it over the apples. People love this cake, and it smells SO good while it's baking!!
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8 users found this review helpful

Too Much Chocolate Cake

Reviewed: Oct. 15, 2007
This is the exact same recipe my MIL used 20 years ago. Terrific then, terrific now.
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0 users found this review helpful

Hash Brown Casserole II

Reviewed: Feb. 22, 2007
you can use crushed corn Chex cereal with melted butter if you're out of cornflakes.
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0 users found this review helpful

Coffee Roasted Beef Chuck

Reviewed: Feb. 22, 2007
I'm giving this recipe three stars because it seemed bland to me, however I only used one and a half cups of Starbucks' Italian Roast coffee (I'm the only coffee drinker in the house)and the rest of the liquid was beef bouillon. Next time I'll add more coffee and some herbs----but here's a tip: I layered 3 sirloin steaks on top of each other because that's what I had on hand, and it cooked beautifully in the crock pot for this recipe!
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0 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Feb. 20, 2007
The ingredients sounded good so I tried this recipe...I gave it three stars because it's ok, my family ate it, but I wasn't as impressed as I thought I would be. Easy recipe, though.
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1 user found this review helpful

Easy Enchilada Casserole

Reviewed: Jan. 5, 2007
This was pretty tasty, even though I found out by reading other reviews that I had made a mistake! I didn't top it off with tortillas, only the cheese, and didn't realize it was supposed to be covered. So, I baked it, uncovered, for 40 minutes and let it sit for 5 minutes, and I think it turned out pretty good! I think the fact that it turned out good and not soupy like others have mentioned, is because I didn't cover it in the first place! LOL. I like the addition of the cream of chicken soup/sour cream base. I also sauteed fresh chicken strips with a little olive oil, cumin, and chili powder since the recipe doesn't exactly say what to do with the chicken. I think I'll be making this again.
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66 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: May 30, 2006
My family loved this dish! I loved how the mushrooms picked up the flavor of the sauce, and it was a nice change of pace for us, since we eat a lot of chicken (picky husband, lol). I will double the sauce next time and all all the vinegar recommended because I was concerned that it would be too tangy with the orginal amount, but it was delicious! Can't wait to make it again. I used boneless chicken thighs which were wonderful. Thank you for sharing!
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Cream Cheese Frosting II

Reviewed: Apr. 17, 2006
This was delicious on carrot cake! I added a bit more vanilla and Neufchatel cheese, and it mixed beautifully in my Kitchenaid mixer. It was tangy, yet sweet and vanilla-y. Thank you for a good, basic cream cheese frosting! Be sure to use only unsalted butter! ****For the poster above me: this will stiffen up in the refrigerator.
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0 users found this review helpful

Carrot Cake VII

Reviewed: Apr. 15, 2006
My house smelled heavenly while my cake was baking! The taste is good, the texture light.....I think I like a denser cake for my taste. I added a cream cheese frosting to mine. I think I'll keep experimenting with carrot cakes.
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4 users found this review helpful

Cake Mix Cookies IV

Reviewed: Apr. 15, 2006
I also can't believe how simple and easy this little recipe is! Perfect for when your family craves cookies and you might not have the time! We added chocolate chips to ours and scooped them onto the cookie sheets with a teaspoon and they released nicely, not sticky at all. Good recipe for children to learn with. Thanks for sharing!
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3 users found this review helpful

No Knead Refrigerator Rolls

Reviewed: Apr. 15, 2006
Well, my dough is mixed and resting in the frige right now, so I don't know what they'll taste like, but I used my Kitchenaid mixer with the paddle first and dough hook second and even though I used all 6 1/2 cups of flour, my dough was soooo sticky! No one else has mentioned sticky dough, so maybe it's just me? Plus, I am a little confused as to where to let the rolls rise after being in the fridge overnight: in the fridge, or on the countertop? I'm going to bet on the countertop, so I'll let everyone know. I'm also used to placing dough in a greased bowl, and there was no mention of that in this recipe, but I did it anyway. Three stars so far for the confusion.*****update: I changed my review to 2 stars because the rising rolls stuck to the non-linty towels that I used to cover them, and when all was said and done, I had bread shaped like rounds of dough. My dough was still sticky when pinching off pieces to place on the cookie sheets for the final rise, and these didn't melt in your mouth or were fluffy----it was bread in texture and taste. I guess that's ok if you wanted to make homemade bread without kneading it.....but I won't be making this recipe again. Not impressed at all.
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5 users found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Apr. 5, 2006
11/07/06: UPDATE: THESE ARE WONDERFUL MADE IN THE CROCKPOT!!!! Update: Have made this recipe at least four times since I have first posted. The onion relish is superb! ** I wish more stars were visible!!! THIS IS DELICIOUS!!!!! and I'm only talking about the marinade! Next time I will make everything for the true taste experience, but when my kids are sneaking into the kitchen to steal slices of the meat before dinner, I know I have a winner! I used flat cut brisket because it was on sale, but next time I'll use flank steak as directed or flap meat or carne asada meat as others have suggested because it was pretty chewy. But no matter, because it was just heavenly! Next time I will also slice the meat into thinner slices because I had to re-cut every slice after it was cooked. I also boiled the remaining marinade in the grill pan I used and poured it over the meat in a bowl before I placed the meat on the tortillas. I served it with homemade refried beans, and this is a new family favorite. Thank you, thank you for such a delish recipe! 4/6/06: Had to add---make this on a night that you plan to clean your stovetop because it splatters!
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125 users found this review helpful

Spiced Beef Stew

Reviewed: Apr. 3, 2006
This stew was pretty good in the crockpot all day on low. I added a packet of brown gravy mix and used fresh potatoes, onions, and carrots. I also used almost an entire bottle of Coor's (all I had on hand). I was a bit concerned that it might be bitter, but the beer taste wasn't really there at all. 'Course that could have been the choice of beer I used. Next time I will use a dark beer. I like this stew for its brown gravy; next time I might thicken the gravy a bit, but my family loved it all the same! Thank you for a good recipe.
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10 users found this review helpful

Luscious Buttercream Frosting

Reviewed: Mar. 18, 2006
This is a very easy, simple, delicious recipe. I might add a touch more vanilla next time, and double the batch because I like a lot of frosting! Be sure to use unsalted butter.
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2 users found this review helpful

Chicken Delicious

Reviewed: Mar. 3, 2006
My whole family loved this dish, so it's a keeper! I used bone-in, skin-on chicken thighs ('cause that's what I had) that were still frozen when I plunked them in the crock-pot. I did follow the recipe as far as using the soups, but added a couple shakes of Fine Herbes and some fresh garlic and a shake or two of red pepper flakes. I also followed another reviewer's suggestion to remove the chicken at the end and broil it with the parmesean and that was delightful! I boiled some penne (because that's what I had), mixed it with the sauce that I defatted, and placed two or three chicken thighs on top for each serving. The chicken was so tender! Next time I will use boneless, skinless breasts, but it's good to know that I acheieved delicious results with frozen chicken thighs. I might even add the white wine or sherry (I used sherry this time) at the last hour because I like the taste, and I couldn't quite taste it this time, however, it was still delicious. I also might add some cream and/or cornstarch to thicken the sauce before serving (once it's done cooking) Thank you for sharing.
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4 users found this review helpful

Sausage-Potato Casserole

Reviewed: Feb. 28, 2006
This is a so-so recipe for our tastes. I couldn't taste the cheddar cheese, and I had used sharp cheddar, so I don't know why it was even an ingredient. It smelled good while it was in the oven, though, but I don't think I'll be making this one again. I didn't have a problem with grease, either.
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Oven Roasted Potatoes

Reviewed: Feb. 15, 2006
It's wonderful how something so simple ends up being so delicious! My family gobbled these up quickly. I only used 1/8 tsp. of red pepper flakes, and it was gently spicy---perfect for our taste. I think without the red pepper flakes this would be just another herbed potato dish, so I'd advise keeping the red pepper flakes in the recipe. We do not like dill, so I didn't add it. I made this side dish with Beer Butt Chicken from this website, and they were perfect together! Also had some sweet steamed carrots with it and had a well-balanced meal. I will definately be making this one again.
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1 user found this review helpful

Beer Butt Chicken

Reviewed: Feb. 15, 2006
What a delicious recipe! My whole family loved it--it was so tender and moist. I baked it for 1 1/2 hours in a 350 degree oven, based on other poster's advice, and also added a little liquid smoke, also per another poster's advice. Just amazing! Thank you for a wonderful recipe. There is no beer taste at all, just a slightly smoky, spicy, buttery sauce.
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5 users found this review helpful

Easy Banana Bread

Reviewed: Feb. 9, 2006
This was a good bread for my first time making banana bread. I found it a bit tough for our taste and only used 3 bananas, added some chocolate chips because my kids won't eat anything without chocolate, and put a brown sugar streusel on top. I also substituted half sweetened applesauce for half the shortening; maybe that's why I found it to be a bit tough. I baked it for the recquired hour, too. Hmmmm, I will try this again to the letter because my family did enjoy it, and it smelled heavenly while baking! ETA: Ok, made it again today (3-17-06) This time added more banana and chunks of chocolate, but used only shortening and no applesauce. Baked it for one hour and it tasted DELICIOUS (with its streusal topping), but this time it fell in the middle! Next time, I'll do it the same, but bake it for a longer time.
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Broccoli Salad II

Reviewed: Feb. 8, 2006
My husband actually ate this and liked it! I followed another poster's advice and blanched the broccoli for 3 minutes followed by an ice bath to soften it and brighten its color. I also used basalmic vinegar and a little sugar, craisins and some shredded cheddar and red onion. I give it only 3 stars because I changed it so much, I feel it's a whole different recipe. But, hubby ate it (kids wouldn't touch it, no suprise there) so I will be making this again and again.
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24 users found this review helpful

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