LADYDRAKE Recipe Reviews (Pg. 1) - Allrecipes.com (18709249)

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Baked Garlic Parmesan Chicken

Reviewed: Feb. 4, 2007
With my modifications, it came out perfect! Used 6 chicken breasts. Was out of italian breadcrumbs so used chicken flavored stove top stuffing crushed well. Used 4 tbsps of olive oil and 2 tsps minced garlic. Put chicken breasts in a ziplock bag, added garlic, oil mixture, added 2 tsps adobo, 1 tsp each of salt & pepper, mixed well. Dipped the chicken pieces in the crumb/parmesan cheese mixture and baked for 40 minutes at 350 degrees. I've made similar recipes and they've lacked in flavor - this is the first time the flavor was perfect (in my opinion!) so I made sure to write it down this time!! This is one of those great recipes that is perfect for altering to your preference. Thanks for sharing!
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1031 users found this review helpful

Mexican White Cheese Dip/Sauce

Reviewed: Sep. 21, 2010
I used exactly what the recipe called for - white america cheese. In fact, I could only find it in individually wrapped slices and the end result was fantastic. I will say that during the stirring and adding more milk I probably used double of what the recipe called for and added some more spices to account for that. I'm making it again this weekend and plan to be a little heavier handed with the spices to begin with since I know I'll be adding more milk than it originally called for. Either way, this is a SUPER easy and SUPER tasty white cheese dip recipe. Thanks for sharing!!
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99 users found this review helpful

Easier Chicken Marsala

Reviewed: Jan. 21, 2006
I've made this recipe numerous times. I like tripling the marsala wine and adding equal parts chicken broth. 5 minutes before serving I add cornstarch to thicken. Serve over linguine. I've made with the chicken breast whole and as strips. Love this recipe!!
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91 users found this review helpful

Tender Italian Baked Chicken

Reviewed: Sep. 13, 2006
So good! Five stars with added spices. Made half mayo/cheese mixture which was enough for 3 breasts. Added onion powder, kosher salt and pepper. Everything else exactly as listed. My daughter declared it her "favorite chicken!" Thanks for sharing!!
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85 users found this review helpful

Quesadillas II

Reviewed: Oct. 28, 2004
I used a bag of tyson's grilled chicken strips, added an orange bell pepper and garlic powder to recipe. It ended up making five quesadillas (I guess I like more filling than normal) but it was soooooo delicious I can't wait to make again. By the way, I'm the girl who always holds the onions and peppers on most anything, but this recipe was so good don't let a little aversion to onions stop you. mmmmmmmmm can't wait to make again!!!
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50 users found this review helpful

Puerto Rican Pork Roast

Reviewed: Apr. 30, 2006
It was so delicious it's almost too easy!! I added the tbsp of vinegar but I know it would have been just as good without so don't stress that part. I too substituted adobo for the salt & pepper (equal portion substitution) and used minced garlic. Rubbed the leftover paste all over. EVERYONE loved this recipe!!! Thanks for sharing!!
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42 users found this review helpful

Banana Split Cake II

Reviewed: Sep. 4, 2004
My co-worker found this recipe and brought it to work. Makes ALOT, served 10 pple for two days of dessert. I will be savoring the last serving of this weeks' run tomorrow. TRY THIS RECIPE!!! Oh, let me just say to put pineapple in strainer. First time I didn't drain sufficiently and it made dessert a bit too liquidy.
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40 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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29 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Dec. 13, 2006
YUM! Doubled batch and made 1/2 with choc. chips and pecans, other 1/2 with macadamia nuts and white choc. chips. Cook a bit longer if using baking stone. Gave this recipe out several times and EVERYONE loved them. My favorite version was the white chocolate with macadamia nuts which is what I'll be making again and again.
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28 users found this review helpful
Photo by LADYDRAKE

Pumpkin Cheesecake I

Reviewed: Nov. 1, 2010
YOU MUST TRY THIS RECIPE!!!! Simply delicious. I halved the recipe and used a 2 quart glass baking pan. I reduced the pumpkin pie spice to 1 1/2 tsp total and didn't measure the whipped topping when adding it to the top most layer. I was afraid I wouldn't care for the crust (especially because I'm not a huge fan of pecans) but it was PERFECT so please try it before you change it. This is one of those recipes you just want to keep eating. Dangerously good!!! **Don't forget to set the cream cheese & butter out to soften and the whipped topping should be in the fridge not freezer so it's easy to work with!**
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23 users found this review helpful

Yellow Squash Dressing

Reviewed: Mar. 16, 2008
I like the idea. I'd made the cornbread as muffins. I added more cornbread (two muffins) and 1-2 eggs and it baked up more firm which I preferred. My daughter HATES yellow squash but ate this. Her only complaint was it was too sweet and although I didn't think it was too sweet, I will make a savory version using this concept next time. Thanks for sharing!
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18 users found this review helpful

Cake and Ice Cream Cake

Reviewed: Sep. 20, 2006
So I took some liberties but stayed true to the concept (kinda). I decided to use the vanilla creme cake and purchased Blue Bell vanilla ice cream (boy am I glad it was on sale, so good!). I cut the pound cake into three layers. Layered with cake, ice cream, cake, ice cream and last layer of cake. Froze to firm up the ice cream. Then I spread cool whip like icing all over cake and added decorations (was my daughter's birthday cake). EVERYONE not only loved it but were highly impressed that I'd made it! The cool whip hide the fact that it looked messy due to my imperfect technique (first time doing something like this). It came out so delicious and easy!! Next time I'll try the chocolate creme cake and rocky road ice cream. The possibilities are endless!
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18 users found this review helpful

Chicken, Feta Cheese, and Sun-Dried Tomato Wraps

Reviewed: May 12, 2008
Fantastic recipe!! I wonder if the user who had a problem with the dressing used a vinaigrette? Make sure you pick up the sun-dried tomato dressing which is NOT a vinaigrette because that's what I did and this recipe was awesome. Oh and easy too! Can't beat that.
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16 users found this review helpful

Tuna Ball

Reviewed: Apr. 15, 2008
I've made this for two different social occasions and it's always gotten devoured. It's better when it can get to room temperature (not outside at a cold weather oyster roast!) but regardless it's super easy and SO GOOD! I like to make the mixture and give it a couple of hours for the onion flavor to meld with the cream cheese which really adds flavor. Then I'll add some salt and pepper to taste and refrigerate one last time before rolling in the nuts.
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12 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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10 users found this review helpful
Photo by LADYDRAKE

Hearty Meatball Soup II

Reviewed: Nov. 5, 2010
This recipe was great! Here's what I did a bit different. Only used 16oz bag of frozen veggies and used orzo pasta because that's what I had on hand. The bread crumbs were Italian breadcrumbs and I added about 1tsp Kosher salt and 2tsp of adobo (you could sub Lawry's or poultry season) and 3 eggs total but that was to 2.25lbs of ground beef. It was a perfect ratio of vegetables to pasta to broth meatballs. I added just under 60 meatballs to the soup and froze the rest.The last change was adding a small can of tomato sauce. The recipe for me made about 9 servings and of course I have about 100 mini meatballs for another use! I think if I hadn't added the additional seasoning to the meatballs, they would have been a bit bland. Excellent soup!
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10 users found this review helpful

Clark's Quiche

Reviewed: Aug. 16, 2006
Sinfully delicious!! Didn't use ham, used 12 oz bacon. Didn't use crust either and layered as directed into a 9 x 13 pan. Excellent recipe!
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10 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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9 users found this review helpful

Oatmeal Craisin Cookies

Reviewed: Dec. 23, 2010
Great recipe! I made several changes based on what I had on hand. I used 5 ounces of dried cherries, 1 cup of chopped pecans, 1/2 cup of white chocolate, the instant oats were whole grain, I substituted 1/2 cup of wheat flour for the all purpose. I baked a few with using the spoon method and a few using the "make into a ball and flatten a bit" method. I prefer to make them into balls (1 - 1.5inch) and flatten a bit. They cook evenly. HOWEVER if you prefer a bit raw in the middle and crispy edges, definitely just spoon onto cookie pan. Either way, these cookies were scrumptious!!
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9 users found this review helpful

Baked Scalloped Potatoes

Reviewed: Aug. 31, 2006
With my changes I'd give it 4.5 stars. I halfed recipe (only me & my daughter). Added 1/2 cup sharp cheddar cheese to ingredients. Left potatoes unpeeled, and thinly sliced them. Mixed 1/2 can of cream of mushroom soup with 1/2 can of whole milk. Sauteed 1/2 diced onion in a pat of butter. Used 1/8 tsp pepper & 1/2 tsp kosher salt. Layered as follows: 1/2 of everything - potato slices, seasoning, onions, soup mix, cheese, repeat and cooked for listed time & temp. My daughter loves 'em and I was happy with recipe. Wanted a scalloped potato recipe that wasn't swimming in cheese so this had the perfect balance for me.
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8 users found this review helpful

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