LEYLEE24 Recipe Reviews (Pg. 2) - Allrecipes.com (18803356)

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All American Apple Pie

Reviewed: Jan. 4, 2010
This is the first apple pie I've made from scratch. Because my oven cooks hot (I have a small countertop oven - not a toaster oven - and it's hard to control the temperature, as it just has a "pie" setting), I precooked the filling on the stovetop to ensure it would be fully cooked without risking burning the crust. I used to make pie crusts for a friend's business many years ago, and the consistency of the dough seemed strange to me, too oily. I couldn't crimp the edges. Once cooked, it seemed all right, but I think I will make the dough from a different recipe from now on. The crumbles also didn't "crumble" - I ended up with a large mass that I had to tear into little pieces to cover the pie, which melted together and got crunchy as it cooked. Perhaps it would have worked better with less butter. The end product was very delicious, the filling came out perfect. I just think the dough and crumbles need some tweaking. I do think you could cut out some butter/oil and sugar and still have a delicious pie. Fuji apples are very sweet on their own. I only used 5 apples, and they barely fit in the pie, 6 would have been too many.
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Cheddar Cheese Bread

Reviewed: Jan. 3, 2010
I made this twice, because the first time I accidentally let it rise too long. I made the dough by hand and used my bread machine to bake it (for 60 minutes) - my bread machine tends to make misshapen loaves, I hate having the paddles baked in, and I live in a studio apartment with no oven. I also made a 2 lb loaf (16 servings). I replaced 1 cup of the flour with whole wheat bread flour and added 1 teaspoon vital wheat gluten. I also used 1 cup milk (whole milk) instead of dry milk powder in place of 1 cup of the water. I had to use more flour than called for, as the dough was very sticky. I'm not sure just how much I added, as I incorporated it as I was kneading the dough, but at least 1/4 cup, no more than 1/2 cup. I also buttered the loaf pan. The loaf has a moist crumb with good texture and flavor. The cheddar flavor is definitely noticable, I'm not sure why some can't taste it. Definitely use sharp cheddar like the recipe calls for. This bread makes great toast, we like to butter it and sprinkle some garlic salt on it.
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Best Bread Machine Bread

Reviewed: Jan. 2, 2010
I needed a recipe for bread that didn't call for milk (I was out). I followed LUBSY's variation, as I wanted a larger loaf with a mix of whole wheat and white flours. It turned out very nice, except that as my loaf cooled the sides sucked in a little. I think my loaf may have been a little too moist... because I prefer to prepare the dough by hand, and use the bread machine only for baking, I'm not sure if my bake time was too short or if I just needed to add a little more flour. When I let my machine do all the work, loaves tend to be misshapen and I have to pull the paddles out of the loaf. Otherwise, the loaf had a great texture and flavor and I was very pleased.
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Caramel Frosting IV

Reviewed: Dec. 24, 2009
Very good, I used it to frost Snickerdoodle Cake I, everyone loved it.
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Snickerdoodle Cake I

Reviewed: Dec. 24, 2009
It was a lot like coffee cake. It was very good. I frosted it using Caramel Frosting IV and everyone loved it.
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Photo by LEYLEE24

Cinnamon Raisin Swirl Bread

Reviewed: Dec. 24, 2009
I made the dough by hand, let it do its final rise in my bread machine, then baked it on the bake only function. I followed others' advice in adding a little cinnamon to the dough, doubling the cinnamon/sugar mixture, and boiling the raisins to soften them. My only complaint is that the "roll" didn't stay intact when slicing the bread, the sliced pieces fell apart. In retrospect, I think that the sugar in the filling made the yeast react where the dough was rolled, making for large gaps instead of a solid loaf. I will try this again with the recommended amount of filling. Otherwise - absolutely delicious.
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Old-Fashioned Beef Stew

Reviewed: Oct. 30, 2009
Everyone I served was very pleased with this stew!
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Peppered Shrimp Alfredo

Reviewed: Oct. 30, 2009
I used sundried tomato alfredo sauce and a blend of parmesan, romano, and asiago cheeses. I also cut the cayenne in half and added a little extra cream and cheese. It was absolutely delicious. I wanted an Olive Garden type dinner without having to go out and got just that.
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Easy Meatloaf

Reviewed: Oct. 27, 2009
This turned out very nicely for me. I liked the glaze very much, it was sweet and tangy. The meatloaf was just the right consistency. The better you mix everything together, the better the consistency of the meatloaf, in my experience. I used dry bread crumbs from the store, but didn't have enough, so I toasted a piece of white bread and crumbled that in as well. My boyfriend doesn't like the chunks of onion in his meatloaf, so I put the onion through a mini food processor to mince it finely. I'm not sure if I put enough salt in (I eyeballed it) but otherwise it was tasty. I would recommend using seasoned bread crumbs, as I believe another reviewer suggested, to add a little more flavor. I poured out the excess fat as it was cooking, as the ground beef I used was high in fat, and I think this prevented it from getting too soggy. This is a good basic meatloaf recipe, and one that I will use again. My boyfriend loved it.
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Fluffy Pancakes

Reviewed: Oct. 27, 2009
These were easily better than any buttermilk pancakes I've made from a mix. I made them exactly as stated, except that I used white wine vinegar (wasn't sure if it mattered but that's all I had, I think it's probably a little sweeter than distilled white vinegar). I usually add a little extra sugar and some vanilla extract to the batter when I make pancakes, but I was out of vanilla so I didn't; they were still scrumptious. The batter seems too thick at first, but let it sit for a minute and it's perfect - like one reviewer said, the batter foams up a little if you let it sit, I think this loosens it up a bit. At that point, I could not smell the vinegar anymore. Fluffy and flavorful! This recipe is a keeper, and so easy to make.
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Slow-Cooked Chili

Reviewed: Jun. 14, 2009
I only gave 4 stars, because I had to add more seasoning to make it 5 stars. I tasted it halfway through (I cooked for 4 hours on higher temp), and thought it tasted a bit bland. I added extra salt, cumin, coriander, mexican oregano, cayenne, a little beef bouillon, and a large bay leaf. Also, I used one can of diced tomatoes with chiles in place of one of the cans of regular diced tomatoes. The end result was awesome! It was good enough that I totally forgot to put the cheese on it when I served it, and nobody said a thing about the cheese missing. I served it with cornbread and honey butter. About the too dry versus too watery thing... at first I thought it looked way too thick and added some extra water. As the vegetables cooked, they released enough water that soon it was too watery. I left the lid off for a while to let it cook down a little and it was perfect. So either way, it's a problem easily fixed. It most likely would have been perfect had I not added the water, although I'm sure it's much up to personal preference.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 13, 2009
So flavorful! I did make a couple small changes, though. I used a 2.5 lb bottom round roast instead of 5 lb rump roast. However, I didn't alter the amounts on the other ingredients. I didn't have onion salt, so I added extra salt, 2 vegetable bouillon cubes, and 1 tsp powdered beef bouillon. I didn't have dried parsley, but I don't feel it would have added enough flavor that I would miss it. I also took a jar of pepperoncinis, poured a little of the juice in, then tore off the stems and seeds and tore the peppers into strips and threw those in. I really think the pepperoncinis added something that would have been missing. My boyfriend told me this is the best thing I have ever made! I put the meat on french hoagie rolls with provolone cheese.
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Displaying results 21-32 (of 32) reviews
 
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