LEYLEE24 Recipe Reviews (Pg. 1) - Allrecipes.com (18803356)

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Jasmine's Brussels Sprouts

Reviewed: Sep. 16, 2013
I used bacon from the butcher's shop, garden fresh brussels sprouts, sea salt, fresh ground pepper, and added a little thinly sliced onion... Delicious!!!
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Butternut Squash Cajun Fries

Reviewed: Jan. 14, 2012
I had half a squash left over, and no plans for it, so I decided to try this recipe. I can't really give my own opinion on these, though... by the time I was done in the kitchen, they had already been devoured! My friends, however, thought they were really yummy, so this rating is on their behalf! Next time I have some squash I will definitely try this again :)
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3 users found this review helpful

Smothered Green Beans

Reviewed: Dec. 26, 2010
I steamed fresh green beans, then tossed them with the bacon and onion mix (after draining most of the fat). I also used more bacon, and added salt and fresh ground pepper at the end.
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Seared Salmon with Balsamic Sauce

Reviewed: Dec. 26, 2010
Not the best salmon I've had, but very good!
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2 users found this review helpful

Potato and Shiitake Mushroom Gratin

Reviewed: Sep. 28, 2010
I cut the recipe in half because I'm only cooking for two. I used dried shiitake mushrooms that I soaked in hot water for 30 mins, and fresh white mushrooms. I made exactly as written, except that I added a little butter after it was done. Very very good, will definitely make again.
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6 users found this review helpful

Creamy Tomato-Basil Soup

Reviewed: Sep. 28, 2010
Very, very good! I used fresh basil that I grew myself, and it was so worth it. I made it exactly as written and I wouldn't change a thing.
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2 users found this review helpful

Hummus III

Reviewed: Aug. 14, 2010
It's a good base recipe, but I like it garlicky, so I used 6 large cloves instead of 2. I also found myself adding more liquid as it was too thick for my mini cuisinart to handle at first. My advice is to start out with the recipe as written, then taste and add what you need as far as taste and texture go a little at a time. That's what I did, and 3 coworkers asked me for the recipe after trying it.
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Avocado, Tomato and Mango Salsa

Reviewed: Aug. 14, 2010
This was abosultely delicious! My boyfriend and I found it impossible to save any for later because we couldn't stop eating it.
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2 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Mar. 25, 2010
It is good for what it is, a dish to celebrate the potato with minimal distractions. I would have liked more sauce, although I was amazed at how good it was without milk. It had a nice flavor by itself, I just wish there had been more as the flavor was subtle. I found myself adding a little more salt and wishing I had added a tiny bit of garlic or more onion, or maybe a small amount of grated sharp cheddar cheese. I will use this recipe in the future, with minor additions, and more sauce.
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Cauliflower with Dijon Sauce

Reviewed: Mar. 9, 2010
My rating is for the recipe as written - make a few changes and it is much better! For one, there are a couple obvious additions I went with: salt and fresh ground pepper. I also used less dijon than called for, and added some paprika, some garlic powder, a lil sage, a lil ginger, a tiny splash of worcestershire sauce (I know might be an odd combo of herbs/spices, just kind of going by smell and intuition, turned out good though!), and topped with dry bread crumbs. I also used a mix of fresh broccoli and cauliflower florets, I like the two together with cheese. I like this method because it doesn't call for milk, which I am out of, but I had a craving for broccoli and cauliflower in cheese sauce. I just microwaved the veggies in a casserole dish for 7-8 mins, then mixed in the sauce and cheese, sprinkled some cheese and bread crumbs on top and baked in the oven till it was all melty and a little browned on top.
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Curried Chicken and Brown Rice Casserole

Reviewed: Feb. 28, 2010
I actually have an almost identical recipe in one of my cookbooks, which happens to be a diet cookbook, except that it also calls for 1/2 cup dried apricots (snip them into pieces) which I think makes it even better. It is a good recipe, and healthy. I am adding more raisins and apricots than called for when I make it again. I might try making it with a different type or types of rice, which I think would make it even better, it would just require more cooking time.
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Baked Ziti I

Reviewed: Feb. 13, 2010
I halved the recipe, and used a little more cheese than called for. Next time I will add a little more ground beef as well. I also layered the sauce under the cheese, as suggested by other reviewers. It turned out great, very delicious, I think the provolone tastes much better than ricotta would have. Will definitely make again!
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Spicy Honey Mustard Pork Roast

Reviewed: Jan. 27, 2010
This was so good! I used a little more honey and dijon (I had coarse ground dijon) than called for, and about half the pepper. I also added a little garlic salt. I used a boneless rib roast (probably more like 2.5 lb) and the meat came out so tender and juicy. The sauce mixed with the meat juices was so good! This one is a definite keeper, some of the best pork I have ever made.
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Dilly Scrambled Eggs

Reviewed: Jan. 26, 2010
Very good! I used a little dried dill in place of fresh. Goes very well with sharp cheddar cheese.
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2 users found this review helpful

Grandma's Pork Chops in Mushroom Gravy

Reviewed: Jan. 24, 2010
I didn't follow the recipe exactly, but it's a good base to start with. I had fresh mushrooms rather than canned, but this was the only recipe I found that didn't use cream of mushroom soup. I added half an onion and a little thyme. After tasting, I added some garlic powder as I could barely taste the garlic. I don't have sherry, so I used more beef broth and a splash of white wine vinegar. I removed the chops after a short time as they cooked quickly and I didn't want them to dry out, and kept them warm in the oven while I continued to cook down the gravy. I served it with mashed red potatoes and corn. It wasn't the best gravy I ever made, but it was pretty good with a little adjustment.
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Orange Amaranth Bread

Reviewed: Jan. 21, 2010
Has a very earthy flavor. Great spread with honey, or probably anything sweet (like jam). Delicate orange flavor reminds me of a scone I had once. The bread is moist and has a great texture. Amaranth is healthier than wheat, as it has a complete protein (rare for grains) and retains more nutrients when processed than other grains.
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Balsamic Roasted Pork Loin

Reviewed: Jan. 21, 2010
Very good, but next time I will cut the olive oil in half. I see no reason for that much oil, it prevented the vinegar from reducing enough in the pan, and simply sat on top of the sauce. I ended up pouring it into a saucepan and cooking it down for a while, then spooned it out trying to leave most of the oil behind. It was very good then. My roast ended up a little dry, but ovens do vary and now I know to reduce the time a bit. Will make again.
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Honey Roasted Red Potatoes

Reviewed: Jan. 21, 2010
The potatoes were very good, but could have used a little more flavor. I will probably increase the mustard, salt, and pepper next time. I served with Balsamic Roasted Pork Loin and the flavors went well together. (edit) I made this again, nearly doubling the glaze... I received a huge jar of fresh honey from a friend whose parents are beekeepers, and I used it liberally. I cooked the potatoes in a foil pouch for a while, then opened it and cooked for a while longer to carmelize the glaze a bit. I stirred it a couple times. They were easily some of the best potatoes I've ever eaten! So I recommend using a good quality honey, and using extra honey, and cooking for a longer time so the potatoes can absorb the sauce.
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Broccoli and Cauliflower Mac and Cheese

Reviewed: Jan. 15, 2010
So good and although there's lots of veggies they are not at all overpowering.
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Amish White Bread

Reviewed: Jan. 14, 2010
This bread surprised me. I cut the recipe in half, making one loaf, and cut back the sugar just a tad (used just under 1/4 cup rather than 1/3 cup). I use my bread machine to bake bread in, but make the dough by hand. The dough didn't rise very much on the second rise, but as soon as it started baking it completely filled my 2 lb loaf pan. I overcooked it a little, the crust is a little too thick, but that's my fault - I'm still getting used to the bake only function and timing it right. The bread tastes wonderful. It's great and it's milk free!
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