Leila Recipe Reviews (Pg. 1) - Allrecipes.com (18656351)

cook's profile

Leila

Reviews

Menus

 
View All Reviews Learn more

Chocolate Crinkles II

Reviewed: Dec. 21, 2012
Wow. These were amazing. Some of the best cookies I have ever made, and I was very skeptical because they don't use butter. I skipped the confectioner's sugar and topped with 1/2 a candied cherry for Christmas. They came out pretty, delicious, and perfectly chewy. They taste a lot like a chewy brownie. MMMMMM! Someone please keep me from eating all of them!
Was this review helpful? [ YES ]
1 user found this review helpful

Watergate Salad

Reviewed: Sep. 9, 2012
This is the best. I used pineapple chunks because that's what I had, and I used the juice because that's how other watergate salad recipes are written. The coconut and cherries are great in this. I also added chopped walnuts. I think next time I will quarter rather than halve the cherries to cut down on those super sweet bites.
Was this review helpful? [ YES ]
1 user found this review helpful

Raspberry Coconut Layer Bars

Reviewed: Jun. 26, 2011
Very yummy! It could probably use one more tablespoon of butter to keep the crust together. I made this in an 8x8 pan and came out with about 16 nice thick bars. I used 2/3 cup seedless strawberry jam instead of the raspberry and drizzled with a thick dark chocolate ganache to cut the sweetness that others have mentioned, and it was perfect! These are pretty gooey, but they hold together well enough to be eaten with your hands. The bars need to be chilled to get a cleaner cut, but the flavors are more prominent at room temperature, so I recommend leaving them out of the fridge before serving. Easy, impressive-looking dessert to take to a get-together.
Was this review helpful? [ YES ]
1 user found this review helpful

Fereni Starch Pudding

Reviewed: Jan. 23, 2010
This recipe must have been converted wrong. There is no way this much cornstarch should be used. The traditional Persian version would use 1/4 c rice flour for the starch, skip the other nuts and add a sprinkle of chopped pistachios on top. My mom used to serve it warm, no nuts, when we were sick.
Was this review helpful? [ YES ]
0 users found this review helpful

Wienerschnitzel

Reviewed: Dec. 1, 2009
I used thinly pounded boneless pork chops. The breading stayed on beautifully-maybe the refrigeration helps? I served this a la holstein, topped with a fried egg and anchovies, and it was as close to the real deal as you can get at home! Don't forget the lemon, it adds a lot to the dish.
Was this review helpful? [ YES ]
2 users found this review helpful

Irresistible Pecan Pie

Reviewed: Dec. 1, 2009
I didn't make the crust, but the filling was great. Next time I would not add vanilla as others suggested-it didn't seem right. However, I added a T of flour and a bit of cinnamon, and those tips were much appreciated. I'm not sure what the filling would have been like without the flour, but mine was nice and firm-the slices were beautiful!
Was this review helpful? [ YES ]
0 users found this review helpful

Hot German Potato Salad III

Reviewed: Dec. 1, 2009
My German bf says this potato salad is very authentic. I used red potatoes and they held together very well. Yummy!
Was this review helpful? [ YES ]
0 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 1, 2009
I used a Granny Smith apple and a bag of soft potato bread stuffing-extra liquid absolutely not necessary-you can always add more later, but you can't take away! This was delicious with Jimmy Dean sage sausage and extra spices. It makes for a very attractive dish.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by Leila

Tiramisu II

Reviewed: Nov. 19, 2009
OH. MY. GOD. This is probably the best dessert I have ever made! A pound of mascarpone (~$11) was too expensive for me, so I used half mascarpone and half Mascarpone Substitute from this site. I used hazelnut liquer instead of the rum, and that was amazing. The sweetness of this dessert is perfect, since the ladyfingers (found in the bakery section) are lightly dusted with confectioners' sugar. I lined a 9" springform pan with a 3rd pack of ladyfingers and assembled as instructed. It's so easy to get a beautiful presentation. Smooth, creamy, light-the perfect dessert to impress, but it will bring out your greedy side!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Eclair Cake

Reviewed: Nov. 19, 2009
I would give this 3 stars, but it all got eaten at my work's Thanksgiving potluck. It sat for about 1 1/2 days before serving. I used French Vanilla pudding. I thought it still had that "fake" taste from the Cool Whip. Next time I will try it with real whipped cream to see if that fixes it. Also, the icing was difficult to get smooth. I threw out the first batch. Turns out you have to heat it verrry slowly. The sugar has to completely dissolve before it comes to a boil, otherwise you will have grainy frosting. I had to add a little extra milk to get it smooth. The graham crackers end up kind of blending in and holding the cake together-they aren't as noticeable as I thought they would be. This was a crowd pleaser, I just wasn't entirely comfortable with it.
Was this review helpful? [ YES ]
0 users found this review helpful

Strawberry Dream Cake I

Reviewed: Apr. 28, 2009
I made some changes, so I'm giving this 5 *s based on the finished product. I used a French vanilla cake mix, added an extra egg white, and left out the oil (that part was accidental). I added a couple of drops of red food coloring to the batter to counteract the grayness. I was worried about the cream cheese lumps in the batter, but they didn't affect the texture of the cupcake. (Next time I will blend the cream cheese first with the eggs and some of the strawberry puree.) The recipe made exactly 72 mini cupcakes (baked for 17 minutes). The texture was fluffy and light, and there was plenty of strawberry flavor. Maybe those who didn't get the flavor drained the strawberries? The recipe didn't specify, so I pureed them with the syrup. I topped them with a vanilla buttercream and slice of strawberry. They tasted like little strawberry shortcakes, but better. Everyone loved them!
Was this review helpful? [ YES ]
3 users found this review helpful

Raspberry Fudge Brownies

Reviewed: Feb. 20, 2009
Amazing. You really only need a tiny piece. So dense and chocolatey, like something you would get at a bakery, yet so easy. I used strawberry jelly and even though it had seeds it looked and tasted great. The topping is fluffy and kind of marshmallowy-you definitely need to serve these with forks. One drop of red food coloring got it to the perfect shade of pink. Don't skimp on the fudge layer or it will get lost between the brownie and cream cheese, and definitely double the amount of jelly. And if you are in doubt, underbaking these is better than overbaking!
Was this review helpful? [ YES ]
0 users found this review helpful

Broccoli Bites

Reviewed: Oct. 11, 2008
These are missing bacon and onion.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Leila

Easy Lima Beans

Reviewed: Feb. 24, 2008
This was okay. I added a little bit of garlic powder. The festive color and mild flavor made it a good pair with reubens. No "wow" factor, but easy enough to make again.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Leila

New Orleans Shrimp Toss

Reviewed: Feb. 11, 2008
This was yummy, easy and quick. The cream sauce is flavorful. I would give it 4 and 1/2 stars. I used Emeril's Bayou Blast seasoning instead of cajun seasoning and served it on top of baked Cheesy Polenta. I couldn't find the herbed soup, so I used regular cream of chicken. I would suggest not serving this on top of anything too salty. Cooking tips: make sure you throw your garlic in after the onions have been sauteeing for a bit, or it will burn. Also, five minutes was too long for my shrimp. Don't forget to take into account the fact that the shrimp will continue to cook after you pull the sauce off the heat. The color is a big funny (due to the soup) but a dash of paprika pretties up this dish.
Was this review helpful? [ YES ]
10 users found this review helpful

Apricot Cream Cheese Thumbprints

Reviewed: Dec. 31, 2007
After reading all the complaints I decided to add 1/2 cup of brown sugar and a splash of vanilla. They were sooo good! I used blackberry, apple, and apricot jam, and lemon curd. I found that the amount of fruit flavor was directly proportional to the quality of the jam. I made them bite-size and they only took about 10 minutes to bake. Took them to a football party and the guys ate every single one. I will have to make a batch topped with maraschino cherries, just like Mom used to = )
Was this review helpful? [ YES ]
5 users found this review helpful

Pear Custard Pie

Reviewed: Nov. 30, 2007
I used 3 Bartlett pears and 1 tsp. pumpkin pie spice in place of the nutmeg. I covered the top of the pie with foil as it was starting to brown, and baked it another 20 minutes until the center only wiggled very slightly. I let the pie cool overnight, and when I cut into it the next day it was pretty messy. It seems the custard was not completely set in the bottom/middle of the pie, and ran out over the rest. Let me tell you, nothing is more disappointing then having a beautiful pie that you can't serve to anyone. If I make this again, I am going to add at least one more egg to help it hold together. It had a slight floury taste to it-I kind of felt like I was eating raw batter. Maybe I need to extend the cooking time even more... I'll keep playing with it because the pear flavor was so great and I like the concept.
Was this review helpful? [ YES ]
5 users found this review helpful

Cream Cheese Squares

Reviewed: Nov. 28, 2007
I added a little bit of lemon juice to the cream cheese mixture. Turned out pretty good flavor-wise, but I thought they seemed like junk food... no offense! They just had that quality.
Was this review helpful? [ YES ]
0 users found this review helpful

Salad with Prosciutto and Caramelized Pears and Walnuts

Reviewed: Nov. 28, 2007
I used two Bartlett pears and that was perfect for 2 small bunches of lettuce (I used 1 romaine and 1 green leaf). I used pre-made OJ and cut the amount in half (overpowering flavor). After the dressing was blended I returned it to the stove and added cornstarch (mixed w/ water to get rid of lumps, of course) to thicken the dressing, and after that it was perfect. Oh, and I used honey instead of sugar. To the salad, I added dried cranberries and goat cheese. The flavors were AMAZING. My pears/walnuts didn't have the glaze that you think of when you hear "caramelized," and I almost dumped out all the liquid in the pan. Luckily I didn't because the sweetened pear juice was DELICIOUS. I ended up with about twice as much dressing as I needed for this salad, but we'll use it til it's gone--we loved it! (Thanksgiving Sleeper Hit)
Was this review helpful? [ YES ]
0 users found this review helpful

Brie Cheese Appetizer

Reviewed: Nov. 23, 2007
We had this for our Thanksgiving appetizer. I used about 6 sheets of Filo instead of puff pastry. It was a huge hit. Next time instead of apricot preserves I will try something savory for the filling--this is more of a dessert than an appetizer.
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 53) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States