Labbylover Recipe Reviews (Pg. 1) - Allrecipes.com (18639149)

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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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118 users 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

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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23 users found this review helpful

Quick Cassoulet

Reviewed: Jan. 8, 2006
This was indeed a quick recipe; I only gave it three stars because it was so quick. There's a lack of of flavor due to its quick simmering time. I added leftover ham and 1/2 cup of white wine from another poster's suggestion, and it tasted ok, but I like a cassoulet with more "depth" and complexity. For me, I will make cassoulets with a longer cooking time.
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14 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

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

My Amish Friend's Caramel Corn

Reviewed: Dec. 5, 2010
This is my first time working with sugar like this and the taste is wonderful!!! Soooo much better than store-bought! Here are some of my tips: I used my non-stick stockpot and buttered the top third of it in case the sugar mixture boiled up and I used a wooden spoon so 1. it wouldn't scratch the interior, and 2. so that it wouldn't melt (I read somewhere that plastic utensils can melt when working with high heat such as candymaking). I also used SALTED butter -- again, I read that it makes a difference in the final product rather than using unsalted butter. Don't rush by thinking at first that medium heat isn't going to do anything -- soon enough the sugar mixture will behave and start getting bubbly and gooey. Have everything ready to go when you first start including the tsp. of vanilla and baking soda so that you can immediately pour them in when you take the pot off the heat. I baked mine for 45 mins. after reading other's tips here and it was delicious! Oh, I also made this on a damp day here in California and it still worked...I also found that two 3.5 oz. bags of microwaveable popcorn were not enough (only makes 2 quarts - or 8 cups - ), so I popped another quart - 4 cups - because I wanted to be sure to have a lot of caramelly goodness on my corn!
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6 users found this review helpful

Buttermilk Salad

Reviewed: Feb. 1, 2006
I liked the flavor, but it looks like....well, I won't name it, so it didn't go over well with my family. Guess I'll just have to eat the rest of it myself! If you don't happen to have buttermilk on hand, you can "make" buttermilk by adding one tablespoon of white vinegar to each cup of milk required----let it sit for a few minutes before adding to your recipe.
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6 users found this review helpful

Easy Peach Cobbler

Reviewed: Nov. 6, 2005
This is very delicious! I used lemon cake mix instead and it was wonderful. Next time I will do what others have suggested by cutting the cream cheese into the cake mix first. I will also add a little sugar to the top for crunch. I used the syrup from canned peaches. Can't wait to make this again.
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6 users 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

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

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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4 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

Fettuccini Carbonara

Reviewed: Jan. 13, 2011
oh, this was goood! I made a few changes like using half-and-half because I didn't have heavy cream and I added sauteed mushrooms and I doubled the sauce-----but here's what I found interesting: I doubled the sauce but didn't have enough Parm. to double so I used a grated Mexican cotija cheese instead and the dish still tasted fabulous! I didn't double the egg yolks and it was still nice and rich.
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3 users found this review helpful

Pasta Carbonara I

Reviewed: Feb. 24, 2009
This is delicious! I scaled it down for 4 servings but next time I will double the sauce because my parapalle (sp?) pasta sucked up the sauce! I used half and half instead of heavy cream, but other than that didn't change a thing! Served with garlic bread and a salad with homemade Italian dressing, and my husband said he wants this again and again---yay!
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3 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

Beef Bourguignon II

Reviewed: Dec. 9, 2008
This made my house smell so savory-flavory good! My whole family loved it and I recommend using fresh mushrooms. I checked my liquid at the end of the covered bake time and had to add about a half cup of beef boullion because I had forgotten that I had only added one and a half cups of the red wine, (didn't want it to be too "winey" for a first attempt) and that worked out perfectly! Also, I only had to bake it uncovered for about 15 minutes. I also used the meat from two T-bone steaks I had in the freezer instead of the stew meat and it was still delicious and tender. Thank you Teri for a great recipe!
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2 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

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 8, 2006
I like the fact that this recipe calls for melted butter because that speeds things along---no waiting for the butter on your countertop to soften, or the mess of over-microwaved melted butter when you only wanted it soft. I also like the size. I accidently left my cooled cookies out all night, uncovered, and they were still nice and chewy today! Thank you for a great recipe. To add: I made a double batch and spread it all out into a foil-lined jelly roll pan and baked it for 20 minutes (to make a "cookie cake" for my son). It came out delicious, thick, chewy, and again it was still soft and chewy even when left out overnight uncovered! I frosted it with the "Lucious Buttercream Frosting" from this site, and I think it rivaled the ones from the Nestle Toll House Cafe!)
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2 users found this review helpful

Cola-Basted Ham

Reviewed: Sep. 28, 2005
I made this tonight and my family just LOVED it! It reminded us of HoneyBaked hams, but a lot cheaper! I will definately make this ham again soon. My only tweak was to use less powdered mustard and no Dijon-style mustard because my husband doesn't like mustard (but he doesn't know about the powdered kind in the recipe). Thank you for this recipe.
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2 users found this review helpful

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