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Greek Pasta Salad I

Reviewed: May 13, 2013
this is delicious! i tried it right after making it and it tasted great to me :) will probably be even better tomorrow. i made a couple changes due to what i had. i used dried cheese tortellini that i had left over and cut the marinade in half. glad i did because I only had 2 cups of tortellini and the 1/2 amount was perfect. i also omitted the red peppers and green onions just cuz i didnt have it on hand. great base for adding and omitting
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Brown Sugar Meatloaf

Reviewed: Feb. 28, 2011
Amazing. Like whoa amazing. The only changes I made were that I used seasoned bread crumbs and panko bread crumbs in the meatloaf because I like the carbs :) I also doubled the ketchup and brown sugar mix and mixed a little into the meatloaf too. i wish i had put the bread slices on the bottom because there was a lot of grease, even though I used very lean ground beef. Am going to try turkey next time. i think it is the ginger that really makes this recipe delicious. Try it in a sandwich with a little cheddar cheese and the brown sugar ketchup mix. i know it is probably the most fattening thing ever but i kept eating it after i was totally full. that is how delicious it is!
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6 users found this review helpful

Lemon Cream Cupcakes

Reviewed: Jun. 1, 2010
This recipe is insanely amazing. However, I did make a few changes to make it to more of my preferences, but the base of the recipe is great. I added a little lemon extract to both the cupcake and frosting because I wanted a really strong lemon flavor. I also made the microwave lemon curd from allrecipes and pumped in a little filling to the cupcake with a cupcake decorator. The frosting is delicious, but it NEEDS to be doubled to frost just one batch. I also added less milk, and did lemon juice in replacement as well as did omitted the lemon peel, mostly because I ran out, but also because I did not want lil specks in the frosting. the frosting comes out a beautiful, clean white color and it pipes WONDERFULLY. I was really pleased with the taste and proportion of butter and sugar. However, it is definitely more store bakery sugary tasting to it. Adding the lemon extract and juice to it helps give it less of a sugary taste!
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Cinnamon Coffee Frosting

Reviewed: Aug. 14, 2009
absolutely amazing. however i did make changes!!! I only used 2 cups of powdered sugar and a TB a milk like other users. I dissolved my coffee granules in about 2 TB of warm water before adding to the mix. i also used a little less cinnamon than it called for because i was afraid that it would be too strong, but it was perfect. this frosting is perfect for any cake, especially chocolate! it ices beautifully. very smooth and keeps well on the cake. i will be using this frosting for the rest of my life! it tastes delicious and looks great! what more could you want a frosting to do?
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3 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Aug. 11, 2009
oh boy. i am in heaven. as i sit here devouring my second slice of this bread, i feel that i must encourage everyone to try this recipe. I give the actual recipe like a 4 1/2, but the end result, after some changes, a 5. The changes i made were mostly due to my preferences. I used half whole wheat bread flour because i wanted a wheat bread, I omitted raisens because i can't stand them, and I added a couple tsp of cinnamon to the dough. My bread only needed to be baked for 30 minutes. I also only have 8 in and 7 in loaf pans so I made two bigger loafs and two smaller ones. Don't skip the buttering step at the very end. I think it made a world of difference in my crust. I also changed how i rolled out the doughs. Instead of one big one, I divided the doughs and rolled each one up alone, because i wanted a really thin layer and did not have room to roll the whole thing out in one fell swoop. also, a stick of margarine works great in this recipe so don't think you should have to sub in real butter. Although i do not think i used enough cinnamon sugar on top of the milk, it still tastes amazing. I did not measure how much, but just sprinkled it on the dough. I also wanted different fillings so i wanted to roll them invidually. I did craisens in one loaf. The only thing i would change next time is to chop them up a little. The bread still looks and tastes great but I think it would be better if they were more evenly distributed in smaller pieces. I will be gifting this bread to ma
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Spicy Baked Sweet Potato Fries

Reviewed: Aug. 6, 2009
This recipe was great with a little change. I did not do the taco seasoning but the cayenne pepper tasted amazing on it alone. wow. so much flavor. however, mine kept burning so i turned down the heat a bit and flipped them once. I also did not coat in oil. I drizzled evoo on top lightly and then sprinkled the pepper. I think that if they did not burn, they would have been crisp!
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Microwave Lemon Curd

Reviewed: Aug. 6, 2009
oh my goodness. i cant beleive how delicious this recipe is... and i made it in the microwave!!! I do suggest fresh lemon juice for this recipe. However, when I made it, i was short like a 1/4 cup of fresh squeezed so i added the bottled kind and it tasted perfectly fine. I think what made my lemon curd such a success was that I let the eggs sit out for about 1 1/2 hours before i made it. I have no idea why but my lemon curd did not curdle at all which surprised me. I forgot to temper them too! and dont get scared because it looks so runny at first. i was freaking out for the first 3 hours it was in the fridge, but it turned out to be the perfect consistency. However, I would do 6 minutes in the microwave, just in case. I made a cheesecake that had blueberries tossed in on shortbread crust with lemon curd on top. it was beautiful and delicious. I then sprinkled sugar on top and torched it. I was trying to mimic the claim jumper lemon bar cheesecake recipe. Oh and be careful while in the microwave. On my fourth time in, it erupted a little. probably my fault, but from then on i watched it a bit more carefully. I am going to make this as gifts from now on. tastes great topped on plain yogart!!!
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Chicken Pot Pie IX

Reviewed: Jul. 21, 2009
wow not bad at all. it was really time consuming but worth it. i made two pies from this one recipe. to up the amount of gravy i used two cups of broth and added a can of condensed chicken soup. tasted amazing. i also made one in a casserole dish and froze it. i will be cooking it up in a week when i dont have time to make dinner. i also subsituted corn for peas and added four small cubed potatoes.
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2 users found this review helpful

Garlic Bubble Ring

Reviewed: Jul. 21, 2009
WOW my family is obsessed with this recipe. it takes plain frozen white bread dough and turns it into something just fantastic. however, the butter mixture makes a lot and there is always tons left over when i am done. i also dont think that enough bread is used in one pan. i usually use about 1 1/2 lbs of dough in each bundt. this bread keeps really well too, so i usually make a couple pans at a time. great for snacking on and as dinner rolls.
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Garlic Mashed Red Potatoes

Reviewed: Jul. 21, 2009
Eh, i was not that impressed. Maybe it is because i loveeee mashed potatoes so my expectations where too high, but i thought it needed more. Next time i will add some sour cream or bacon bits, because it tasted too plain.
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Grandmother's Buttermilk Cornbread

Reviewed: Jul. 21, 2009
Very nice recipe. I didnt have any buttermilk on hand so i made my own with a little yogart, skim milk, and a bit of vinegar. I usually just buy a jiffy box of cornbread but this recipe is worth the effort. I followed other reviews and brought down the amount of sugar a bit, but next time i will try the full amount since i dont mind sweet. this recipe also is great because the corn bread looks great when finished. it is not overly crumbly and turns out a great color.
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Pumpernickel Rye Bread

Reviewed: Jul. 21, 2009
Although the bread was not what I expected, it was nonetheless very good. I was expecting it to be slightly sweeter, therefore next time i will add about a 1/4 cup of brown sugar. I could also not find caraway seeds in my grocery store so i used a combination of poppy seeds and sesame seeds, which my family and I really liked. I mixed it in my kitchenaid and it still turned out perfectly. First, I added all the dry ingredients together. Then I dissovled the molasses in the warm water and then sprinkled the yeast on top until it foamed. I then added the oil and then added the wet to the dry in my kitchenaid with the mixing paddle. When it came together, i switched the the bread hook. I found that 10 minutes is necessary for the kneading time with the hook. Basically i just waited until the dough was not sticky. I then divided the dough into two rounds and let it rest for ten minutes. Then I pinched and tucked the dough into logs and placed them in oiled 7x9 pans that were sprinkled with cornmeal. I also brushed the top of the bread with milk and sprinkled more cornmeal on top. Next time I will also sprinkle some sugar on top, because the crust tastes somewhat bland. I let them sit in a warm place with a damp cloth over it for about 45 minutes until they had doubled. The second rise was great as well. I then baked them in a 375 oven for 30 minutes. Basically this bread would be great for sandwiches or toast. I was looking for more of a dinner roll type, b
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9 users found this review helpful

Michael's Foccacia Bread

Reviewed: Jul. 17, 2009
this bread is absolutely incredible. i am not used to something so delicious being so easy! i also halved the recipe and it made plenty for my family of 6. I made a dipping sauce for it with 2 parts EVOO, 2 parts balsamic vinegar, and a tsp of minced garlic. i am never buying specialty breads again! even without the sauce, it was perfectly salty and full of flavor. I had to use bread flour because i was all out of AP, but I don't know how much a difference that could have made in this case. I like other reviewers, lessened the amount of onions just a little bit and added about a 1 1/2 tsp of minced garlic.I also added 1/2 tsp of garlic powder. *My family LOVES garlic* I just threw whatever I had on top, which was poppy seeds, dried rosemary, and a tsp of kosher salt. This recipe will become a once-a-weeker at my house.
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Manicotti Alla Romana

Reviewed: Jul. 15, 2009
I CANNOT express in words how AMAZING this recipe is. My entire family went completely insane when they saw and ate this. I made it for father's day with the Garlic Bubble Ring and asparagus wrapped in prosciutto and it was truly the best meal I have ever made, and i have made a LOT of meals. I made slight changes. 1) I did not buy enough ricotta cheese on accident. I only had about 1 1/3 cups, but it still turned out perfect. 2) I used all spicy italian sausage because my family does not like ground beef. 3) I put in a handful of parmesan cheese into the white sauce mix. some people say that the white sauce is unnecessary, but I think it makes the dish ten times better. 4) I used dried ground basil instead of fresh. I also lessened the amount of salt a bit. What is fun is to do an all italian meal. I even did italian sodas and made the Layer Cake Tiramisu for dessert. I used allrecipes.com for all of it. The manicotti was to die for and I am SO glad I made it!
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To Die For Blueberry Muffins

Reviewed: Jul. 15, 2009
This was an amazing recipe. I agree with another reviewer when they said that this will be the base for all their muffin recipes from now on. I used frozen blueberries in mine and although my batter was a little blue in some parts, that was the only real downside. I also did regular muffin size. I brought the oven temp down to 375. What is great about this recipe is that it tastes just as good ( i thought better) the next day. USe brown sugar in the streusal as well. much better. I also wanted to use buttermilk but since I was out, I made sour milk with milk and lemon juice, which inspired me to add a tsp of lemon extract to the mix. heavanly! a little lemon zest will be added the next time i make this recipe!
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3 users found this review helpful

Chocolate-Zucchini Cupcakes

Reviewed: Jul. 15, 2009
With a few modifications, this recipe is amazing. Like others, I doubled the unsweetened chocolate. I also sifted in about 4 TB of unsweetened cocoa and the end result was AMAZING. I also added a tsp of vanilla and a cup of mini chocolate chips. I also just threw in all the zucchini that i had shredded with ended up being more like 2 1/2 cups. I did not have any nuts, but was still great without them. The top of the cupcake gets this slight crunch that melts in your mouth. Was delicious warm with the melty chocolate chips. They also do not rise that much so I filled up cups about 3/4 way full and they looked really nice when baked. It does not really need a frosting. However, as a chocaholic, I would do a thinly spread chocolate ganache on top for special occasions.
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2 users found this review helpful
Photo by LittleChef

Clone of a Cinnabon

Reviewed: Mar. 11, 2009
amazing recipe. it really is just like a cinnabon and considering how many i have consumed in my lifetime... i can tell u... i know what the cinnabon tastes like and this recipe is perfect... althooo i did make alterations to fit my needs and here they are: I do not have a bread machine so i also dissolved my yeast in my sugar/milk mixture. I kept everything else the same except i did double the cream cheese frosting recipe. It is almost necessary to double the frosting because it is very delicious, not overly sweet, and perfectly compliments the cinnabon. Oh and i did make these the night before, so putting them in the fridge overnight is perfectly fine. I put them in the oven while it was preheating along with the regular cook time. Maybe it is just my oven but when i took it out of the oven after 20 minutes, it was undercooked. Me being careless, had already spread a lot of the frosting on before i realized this. So i just popped it back in the oven for ten more minutes. It still turned out perfect! even the frosting was still delicious. so apparently this is a recipe even i cannot mess up!
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Broccoli with Garlic Butter and Cashews

Reviewed: Mar. 5, 2009
This is truly an amazing recipe. It is so fast and easy and delicious. Everyone in my family loved it. It was the perfect side dish to my stuffed pork chops. Make sure to cook the broccoli for the correct amount of time. This dish tastes best if the broccoli is not overcooked or undercooked
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Butter Rich Spritz Butter Cookies

Reviewed: Feb. 4, 2009
I was a bit disapointed with this recipe. There was just not enough flavor. I had to up the extracts to a couple teaspoons to get the cookies to taste more like cookies. The version I made with peppermint extract was also much better. This cookies i also felt did not hold their shape too well after being baked. I followed all the directions and cooled the baking sheets but the cookies melted too fast i think.
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Photo by LittleChef

Chocolate Mint Cookies I

Reviewed: Feb. 4, 2009
Wow. this cookie is just amazing. Just fantastic. The only tweak I made was to also chop up some Andes mints and add it to the mix. What I loved about the cookie was the "frosting". What i usually hate about cookies that have frostings is that they dont dry in a good way. They get crumbly or stay wet so that you can't stack them. Using the andes mint as the frosting is brilliant. It turns back to a chocolate after cooling and gives the cookie a really yummy mint kick. I suggest though that if you do add andes mints to the batter, that you don't add peppermint extract. That would be way too minty. I cant wait to find the cherry andes to make this cookies with. I am also going to try it with white choclate chips in the future. Everyone must try this recipe. It is perfect for everything. Also turns out very pretty.
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