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

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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.
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Authentic Thousand Island Dressing

Reviewed: Mar. 18, 2007
I was skeptical at first... but this recipe is AWESOME. I never liked 1000 island before this recipe! I didn't change a thing, which is very unusual for me. For anyone wondering about the color, it comes out looking like caesar dressing. It gets better and better the longer it sits, and has a little tang without being sour. We used it on reubens, as a veggie dip, and on crackers with pastrami and cheese. yummy!
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Apricot Brandy Pound Cake I

Reviewed: Mar. 18, 2007
A little spongier than what I think of as a pound cake, but excellent density nonetheless. I didn't have brandy, so I used peach schnapps. It was still delicious! Very citrusy and refreshing. I sent it to work with my boyfriend & they gave it 5 stars there... I even have requests to make it for upcoming parties. Great summer cake!
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2 users found this review helpful

Easy and Fun Peanut Butter Balls

Reviewed: Apr. 15, 2007
I couldn't resist this recipe--only 3 ingredients?! No cooking? These are great little treats, and mostly healthy. They get five stars for ease and texture. I rolled them in Nesquik, and I thought it complimented them nicely--cocoa would probably be too rich. If you are working in a hot kitchen, you might want to chill the mixture before rolling it. These would be fun to serve at a party.
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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

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

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

Caramel Pecan Pie

Reviewed: Nov. 23, 2007
I'm giving this a 5 after slight changes as suggested by other reviewers. I used about 2/3 jar of Smuckers caramel sauce, cut the sugar down to 1/2 c, and added another 1/2 cup of chopped pecans. I baked this pie on the bottom rack and increased the time by about 15 min. I was scared that it wasn't set, but after it cooled I had the most perfect pecan pie ever. Each slice was rich and gooey but the filling didn't spill out when you cut into it. For those wanting a traditional pecan pie, the caramel flavor was not so obvious as to turn people off. I made both this and the Irresistible Pecan Pie, but this is the recipe I have been looking for!!! So easy, yummy and pretty. I will be making this from now on!
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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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5 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)
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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
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

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!
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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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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!!!
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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.
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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!
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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.
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2 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

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

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