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

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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

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

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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3 users found this review helpful

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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3 users found this review helpful

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

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

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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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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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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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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