LADYDRAKE Recipe Reviews (Pg. 2) - Allrecipes.com (18709249)

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Dave's Georgia Black Eyed Peas

Reviewed: Jan. 6, 2012
Holy wow this was fantastic. The only difference is I didn't start the night before so I boiled the BEPs then let it soak for 4 hours. Changed the water and followed the rest of the recipe as instructed. This recipe was the bomb!!!! Takes a bit of work and effort but totally worth it. So good you won't want to share!!!
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6 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 6, 2012
Very good! A few minor changes. I only had masa harina so I used that instead of cornmeal. I melted the butter and added the ingredients one by one as they are listed in the recipe (too lazy to add in the more complex instructed way) and it came out perfect! Thank you for sharing.
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5 users found this review helpful

Puerto Rican Coquito

Reviewed: Jan. 6, 2012
I followed Brownie1's directions with a few changes: I boil 3 cinnamon sticks in 3.5 cups water. I want to end up with 3 cups of cinnamon water so I add a bit more to account for evaporation. Topped it off with water to get a full 3 cups. Let it cool. Then put cinnamon water in blender w/1 can evap milk, 1 can condensed milk, 1 can coconut milk and 1 tsp vanilla extract the first time. The second time I tried with coconut cream and it was a bit too sweet so I then added a can of coconut milk and it was PERFECT! With just the coconut milk it was a bit too thin but with both the milk and cream, it was thicker and delicious. You can leave as is so the kids can enjoy as well and add rum to individual servings for the adults. Def serve on the rocks. My mom (born & raised in PR and JUST came home from winter break over there) declared it PERFECT so this is how I'll be making coquito from now on. Yum!
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38 users found this review helpful

Sour Cream Cheesecake

Reviewed: Dec. 8, 2011
I had too much cream cheese and sour cream that I wanted to use up. This recipe seemed simple enough. I followed it to a T and OMIGOSH. So, so, so divine. I've made a number of different cheesecake recipes and this has got to be my favorite. Super easy and insanely good. Can't beat that!
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7 users found this review helpful

Broccoli Rice Casserole

Reviewed: Oct. 27, 2011
This was ok. I followed the reviewers suggestion of putting milk, cream of mushroom & cream of chicken, and cubed velveeta into oven to melt so that was a wonderful tip. I also added 1 tbsp of curry. Needed a bit more salt but I used Healthy Request soups. The reason for the 3 stars was for my personal tastes, broccoli was too mushy and I did NOT precook! It was edible and might try again using fresh, barely steamed broccoli.
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2 users found this review helpful

Buffalo Chicken Dip

Reviewed: Oct. 27, 2011
Made this for a work potluck. Instead of canned chicken, I used 4 chicken breasts (on the smallish size) that I boiled then shredded. I measured out the shredded chicken to make sure and it equaled 20 oz almost perfectly. This was a huge hit!! Very tasty.
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3 users found this review helpful

Ono Butter Mochi

Reviewed: Aug. 16, 2011
I may have used more rice flour than intended but this was a hit! Not too sweet, yummy coconut flavor. I wouldn't have minded a stronger coconut flavor but for those who aren't big on coconut, this works well too. I did as others suggested and used a can of coconut milk (equaled 2 cups) and 1 cup of whole milk. I made the mistake of forgetting about it in the oven!! I was upstairs and didn't hear the timer. It was a golden brown on top and it tasted great the same evening and even better the next day. Great recipe!
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3 users found this review helpful

Calabacitas con Elote (Zucchini with Corn)

Reviewed: Jul. 9, 2011
This was a very tasty way to serve vegetables! My mom isn't a fan of the heat so the poblano pepper worried her a bit but although I wasn't sure, I told her I doubted it was hot because so many reviews mentioned adding a jalapeno or some sort of kick. I wouldn't have minded a kick but my mom's not a fan so we made it as is. Very tasty! The only change from original recipe was we used frozen corn kernels. I'm sure it would be even better with fresh!
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6 users found this review helpful

Garlic and Onion Burgers

Reviewed: Jul. 9, 2011
Flavors were outstanding! Maybe the people who thought otherwise used dried minced onions? I used a fresh onion and minced it up. I made just over 6lbs and ran out of Worcestershire so I used Dale's Seasoning to round out the amt I needed. Other than that, I followed the recipe exactly. Also, it is key to handle the meat as little as possible. After I mixed everything together (using wooden spoons kind of folding it in) I put into the fridge. I'd made it the day prior to needing. The day of, I took a 3/4 measuring cup and scooped out some of the meat. The measuring cup was just slightly overfilled. Then I gently pressed together into a ball. I placed the ball on a hot griddle (about 450) for 30 seconds. Flattened with spatula. Let it cook for 2 minutes. Flipped it, and let it cook for 3 more minutes. It's the "smash burger" method I read about in my Food & Wine magazine. SO GOOD!!! The cooking method was great but the meat was just fantastic. I was afraid because I could smell the italian seasonings but when I was eating the burger patty (tried the night prior with just the meat & bread to really see if it was good) it just tasted like meaty goodness. Wouldn't change a thing. In fact, I'm totally gonna use this exact recipe & altered cooking method to make hamburger steaks. Make a nice onion mushroom brown gravy to go over these bad boys? Oh yeah, good eating. I could not be happier with this simple yet flavorful beef patty. THANK YOU!
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11 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Apr. 3, 2011
The rating is for the sauce only. I made a double batch to have for future meals. This was my 2nd time making red sauce and I definitely prefer this recipe. I served the sauce with penne pasta and freshly grated Parmesan which made for a simple but tasty meal due in large part to this sauce. Tonight I made meatballs using the Meatball Nirvana recipe and made meatball subs. SO GOOD!
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3 users found this review helpful

Meatball Nirvana

Reviewed: Apr. 3, 2011
This was a fantastic recipe. My second time making meatballs and this was a great guide. Very flavorful which is what I wanted in a meatball. It does have a kick which my daughter loved! But if you're a lightweight like me, just be aware. A couple of things that I did different. Doubled recipe and used half ground beef(80/20) and half ground sausage (oops, meant to grab ground pork). Added 4 tbsps of fresh parsley (had it, wanted to use some), eggs instead of milk (2 total), used minced onions because I didn't have any fresh but used freshly grated Parmesan because I DID have some of that. I followed the spice portion as best I could with a few minor changes to accommodate what I had available. I used the marinara sauce recipe from Italian Spaghetti Sauce with Meatballs and made meatball subs out of the combination. YUM!
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4 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Mar. 16, 2011
Fabulous base recipe. I wish I would have made a double batch! The only thing I did different from the recipe was used canned diced tomatoes because that's what I had. If I had another can of tomato paste handy, I would have definitely done a double batch the first time. **Update - for some reason this sauce made me feel borderline heartburn so I tried a 2nd recipe which was even more flavorful but no heartburn-ish feeling. The only big difference in the recipes was the tomato paste to diced tomatoes (what I used for both versions) ratio.**
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4 users found this review helpful

Veggie Lasagna Florentine

Reviewed: Mar. 16, 2011
YUM! This is one of the very few recipes I found that used veggies in a lasagna along with a red sauce. Most used a white sauce. I made the Best Marinara Sauce Yet from this site the day prior. I added to it more oregano and garlic. I too used fresh mushrooms which I diced same as the zucchini. If you haven't made lasagna without pre-boiling the pasta, DO IT. I used my regular ole lasagna noodles and it cooked up beautifully. I followed the recipe besides the aforementioned changes. I do tend to stick to freshly grated cheeses which I did with this recipe and of course freshly minced garlic. I'm not a "no meat in my meal" kinda girl, but as another review mentioned, it was not missed at all!
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7 users found this review helpful

Scalloped Potatoes 'n' Franks

Reviewed: Mar. 7, 2011
I was a bit hesitant but I was convinced by all the rave reviews. I'm so glad I did! It was absolutely delicious. Wonderful comfort food. I followed the directions exactly except for the cheese. I used what I had on hand which was half provolone and half pepper jack. Thank you Sandra for sharing! I'm not a fan of hot dogs (used this recipe to use some that I had in the fridge) so next time I'll definitely use kielbasa but there will definitely be a next time. Oh one more thing. I used 5 med potatoes and my 2.2quart glass pan was SUPER full. I put it on a cookie sheet just in case and a bit of the cheese did bubble over.
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3 users found this review helpful

Baked Chicken Wings

Reviewed: Mar. 4, 2011
My rating is more for tips than recipe. I used it as a guide. Baked them @ 375 for 45 minutes (I wouldn't do more than 50 min assuming the wings are spaced apart). I put the wings in a large lidded tupperware container, sprayed with canola oil cooking spray, sprinkled on top freshly ground pepper, salt, adobo and a garlic & herb seasoning mix I have (no added salt version). I closed the container and then tumbled wings to evenly distribute the seasoning. These were super fast and tasty plus you can easily experiment with different herbs and spices! Thanks for sharing.
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13 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Feb. 14, 2011
I made this back in November. My biggest issue was the recipe calls for 8 apples. I used 6 Granny Smith and it was still too much! I could barely fit the apple slices in and the top layer of apples didn't have enough of the sugar & butter liquid coating so they were dry. The bottom layer however was DELISH. So if I make again, I'll definitely use less apples and eyeball the amount.
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5 users found this review helpful

Linguine with Asparagus, Bacon, and Arugula

Reviewed: Feb. 13, 2011
The only reason I'm giving it 4 stars is because it's so light but so full of fat. This was so good though! I had arugula I wanted to use up but not the full amount of asparagus. I halved the recipe and at the end added some leftover sauteed green beans & asparagus (about 1/2cup worth). Besides those changes, I also cooked the sliced garlic in the bacon grease instead of olive oil. I finished the dish with some freshly grated Parmesan. I'll only make for special occasions because it is dangerously good but DEFINITELY worth trying.
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6 users found this review helpful

Ganache II

Reviewed: Feb. 13, 2011
This was a great recipe! I used semi-sweet baking chocolate and whipping cream because that's what I had on hand. I halved the recipe and melted in the microwave. 45 seconds on full power, 30 seconds, stirred, 20 seconds, stirred, 10 seconds, stirred and it was smooth and lump free! I had made some chocolate heart-shaped cupcakes which I then dipped into the ganache. Simple and delicious! Thank you for sharing.
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5 users found this review helpful

Dulcia Domestica

Reviewed: Feb. 9, 2011
I doubled the recipe as I was making it for my daughter's class. They had to do an italian recipe. I used blanched slivered almonds because that's what I had on hand. I toasted them in the microwave (zap 30sec at a time til golden brown). TIP: Since they were slivered, they were SUPER EASY to stuff. They were slightly sticky when done but not overly so. I did as directions stated which was to cook over medium heat and pulled the dates out as the skin started peeling back. Taste wise they were pretty good but I'm not a fan of raisins, prunes, etc. Same family so if you like raisins you'll likely REALLY enjoy these treats. My personal rating of 4 is only due to my taste preference but I'd give it a 10 for ease of preparation!
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4 users found this review helpful

Jalapeno Popper Spread

Reviewed: Feb. 7, 2011
I too baked this, using a pie plate that was sprayed with Pam, for the specified baking time & temp. There were a few changes. I used the Hellman's Mayo w/ olive oil which is what I had in my fridge. I used 1/2 cup of panko bread crumbs mixed with the 1 cup of FRESHLY grated parmesan and sprinkled that on top. SO GOOD!!!! I'm not too crazy about jalapeno poppers but I loved this dip & it had a nice, mellow kick (though two guys considered it more than enough of a kick). Served it with thinly sliced baguette that I broiled for a few minutes.
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2 users found this review helpful

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