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

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Apple Turnovers

Reviewed: Aug. 17, 2007
First of all, make sure you use an egg wash! Next time I make these I will take a picture--they were gobbled up too quickly this time! This is the easiest recipe. Pepperidge Farm pastry already comes in square sheets, so all you have to do is quarter them with a pizza cutter. Probably the most time-consuming bit is peeling and slicing the apples. Next time I will only use 3 apples and reduce the sugar to 3/4 cup, because we had leftovers--although I'm not complaining, they were delish. You can use apple pie filling if you want, but the crispiness of the sauteed fruit can only come from fresh apples. I cooked my apples a little longer and shortened the baking time since they were browned after 20 minutes. I crimped the edges with a fork when I closed them up--don't worry if a little sauce spills out. (Feel free to add another teaspoon or two of cornstarch/water if your sauce is not thick enough.) They looked like they were store bought but tasted better.
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367 users found this review helpful

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

Reviewed: Aug. 17, 2007
These were great. Everyone loved them. They are NOT difficult, so please don't be discouraged! Some tips: flour your countertop and pin when you roll out the pastry. Lay down one third of your sheet at a time so the others don't get in the way. Don't be concerned about exact measurements: just lengthen and widen the pastry with a few strokes of your pin, keeping it in a general rectangular shape. Don't bother to measure the Nutella, you can eyeball it. Less is more here; you want it to be a hint of flavor, you don't want people to say "Mmm, Nutella and raspberry jam!" Spread the Nutella quickly, as it dries out after several strokes and becomes more difficult to spread. It doesn't have to be pretty; nobody can see the inside. If you go all the way to the edge, no worries. The jam measurement seems to be just right for the size pastry. When you fold em up, crimp the edges with a fork; if filling squeezes out, oh well. A few strokes of egg wash along the top and sides. Make sure you use parchment paper as the filling may overflow in the oven and be a huge pain to scrape off the sheet. And voila! Quick, easy, delicious... this pastry will impress, and you don't have to let on how painless it was.
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38 users found this review helpful

BBQ Tuna Fritters

Reviewed: Dec. 20, 2005
Cool recipe. I used what I had on hand so no green onion, hot sauce or savory- instead chopped yellow onion, garlic, and thyme. An extra egg white helped the cakes stick together perfectly. This recipe is very variable, cheap, and easy to make.
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35 users found this review helpful

Pumpkin Mousse

Reviewed: Jun. 15, 2007
This recipe is much easier than it may look from the instructions and ingredient list. My boyfriend said it tasted just like pumpkin pie, and he would have thought it was if it had a crust. It's very creamy, but way fluffier than pumpkin pie. My only complaint is that I just about overdosed on all the spices. Their flavor was overpowering, and they take away from the mousse's smooth texture. Next time I make this (and I will definitely make it again), I will either use pre-made p.p. spice, or I will reduce everything except the cinnamon by half.
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26 users found this review helpful

Cornmeal-Crusted Catfish

Reviewed: Feb. 16, 2007
This recipe was just what I was looking for. It was perfect. I took the tip and dried the fish, dipped it in flour, egg, then batter, and the batter stayed on perfectly during and after frying. Make sure you have enough oil in your pan or it won't work! I topped it with andouille cream drizzle found on the web, and served with Cheesy Polenta. Yummy!
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19 users found this review helpful

Cranberry Puffs

Reviewed: Dec. 11, 2006
This is a great recipe. I made it for Thanksgiving, and we loved it. The flavor combination is so interesting. Next time I make this I will add more cranberries, and might bake them in puff pastry instead so they don't have to be served immediately.
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19 users found this review helpful

Sausage and Parmesan Puffs

Reviewed: Aug. 17, 2007
These were a big hit at the office and at home. I used regular grated parmesan. It might be cheesier if it was fresh, but since the recipe did not specify I took the cheapo route. I also used cheap, mild, full-fat breakfast sausage. I baked the puffs on parchment paper, and when I took them out of the oven I tilted the tray slightly to let the grease run out of the sausage. Then, I lifted the puffs as quickly as possible onto paper towels to allow them to drain a bit (without sitting in a pool of their own grease), transferring them to a paper towel-lined tray. Not sure if the parchment paper was better than brown bags, but it worked--no one thought the pastries were overly greasy. I thought they were even better cold next-day. These were such a hit that I have been requested to make them on game days throughout the football season. Five stars for flavor (does anyone NOT like puff pastry?) and ease. Oh, don't forget your egg wash, they look so much prettier when they are shiny and the seams hold together much better.
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15 users found this review helpful

Zippy Deviled Eggs

Reviewed: Nov. 16, 2007
I hate to break from the pack here, but these were just okay. General consensus was that they are missing something. They do have a ketchupy taste which I think people were not expecting. Not for picky eaters.
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12 users 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.
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10 users found this review helpful

S.O.B. (South of the Border) Casserole

Reviewed: Jul. 12, 2007
I didn't have a can of tomatoes so I added some salsa. I omitted the mac and added a bell pepper, then served over rice with a dollop of sour cream. Easy recipe, nice flavor. We loved it!
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9 users found this review helpful

Cake Balls

Reviewed: Nov. 2, 2007
If you want to make these, PLAN AHEAD. Due to lack of space, I have been working on two batches gradually over the past few days. For each batch, I made one 8in cake and one batch of cupcakes, which was fine. Tore into them with two forks and mixed in frosting while still hot. I refrigerated the mixes overnight and scooped with a "cookie scoop," filling the scoop and scraping the bottom flat before popping the cake out. Dipping is definitely the biggest pain. I made a vanilla almond bark-covered carrot cake w/cream chz icing and a triple chocolate. The almond bark was cheaper than real chocolate for twelve ounces (and it took almost 12 ounces for one cake). I had to thin the almond bark with a little oil, but be careful not to use too much because the cake bites can take on a sweaty appearance at room temp. If you use frozen balls, it makes the process easier because the almond bark hardens almost right away. When I make this again I will continue to use almond bark rather than chocolate chips--I think it compliments the cake better.
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6 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 = )
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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.
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5 users found this review helpful

Chili Con Queso

Reviewed: Nov. 1, 2007
I was able to somewhat salvage this recipe by adding a brick of cream cheese (fixed the consistency) and a can of diced tomatoes (for flavor). Still needs more work.
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5 users found this review helpful

Lubia Polo (Green Bean Rice)

Reviewed: Nov. 8, 2005
This is a great recipe. I substituted turmeric for the curry and used red pepper flakes instead of the pepper for spice and added garlic with the onion. This recipe makes A LOT of food, which is good because it goes fast. Edit: Don't skip the tadiq (the fried rice at the bottom). That's what we Persians fight over!
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5 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.
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4 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!
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3 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Feb. 24, 2007
First time making fondant. It definitely takes practice figuring out the right consistency, but it's not hard. It was time consuming but fun, and this fondant has great flavor/texture. The hardest part was rolling it out and transferring it to the cake without it tearing. I taped wax paper to the countertop and dusted the paper and pin generously with cornstarch, which blends in easily to the fondant. Everyone loved the cake and thought it looked really groovy.
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3 users found this review helpful

Orange-Chip Cranberry Bread

Reviewed: Oct. 21, 2006
This is a nice, light bread. This is a large recipe, so I halved it and baked it in an 8x8 pan. 25 minutes was perfect. I didn't have buttermilk so I soured milk with orange juice concentrate. Next time I make this I will add orange extract to the bread and glaze to give it more of an orange flavor. Other than that, this was a great recipe.
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3 users found this review helpful

Oreo™ Cookie Bark

Reviewed: Dec. 20, 2005
Yummy, easy and pretty, but a little expensive. I made mine like the pic and sprinkled with red and green sugar to go with my Christmas tins. I don't mind the crumbs mixed in, it looks just like cookies and cream should look.
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3 users found this review helpful

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