leopardstripes Recipe Reviews (Pg. 1) - Allrecipes.com (18901443)

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Best Lemonade Ever

Reviewed: Mar. 29, 2014
This is IT- it's the only recipe we'll ever need for lemonade! Tried this recipe a week ago, and have since had to make it 3 times- it's that good. :) Thank you so much for sharing this one- it's great to be able to make lemonade, the "clean" way- no nasty corn syrup-based glop in a can for this family! :D
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Chef John's Chicken Kiev

Reviewed: Mar. 1, 2014
to stick the flattened chicken breast meat together more effectively, I would suggest that you add a touch of cornstarch (preferably organic!) to areas that you're sealing- it really makes a difference in how well the chicken holds together. I also use this for saltimbocca, and other stuffed chicken breast dishes. Flour works as well, but will affect the flavor, and may come loose.
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2 users found this review helpful

The Best Lemon Bars

Reviewed: Aug. 4, 2013
Excellent! However, I did do a substitution- I had about 1/2 lard on hand that needed to be used up, so I cut that in with 1/2 c. butter, and added about 1/2 tsp. salt to the crust- YUM! As other reviewers recommended, added some bottled lemon juice to the mix, as I only had about 1/3 c. fresh to get a little over 1/2 c. juice, and threw in the zest, as well. Also added a tiny amount of vanilla and almond extracts to wet mixture (because I can't resist doing that sort of thing!) Wonderful crust-to-topping ratio, and my MIL and sons were delighted with the bars. (And three bars later, so am I!) Might try making the recipe as written next time, LOL! Really good bars. Thank you, Patty Schenck!
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Chef John's Ranch Dressing

Reviewed: Jun. 12, 2013
Excellent! I've modified it a bit, to suit the family's tastes- dropped the tarragon altogether, more chives (dried) and MORE Italian parsley, plus more garlic and pepper, but it was a hit from the get-go! Thanks for a great recipe- I curtsy in your direction, good sir. I'm now forced to make a spaghetti-jar's worth every week, to keep up with demand, LOL! This is also my go-to for baked potatoes. Uber-yummy!
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1 user found this review helpful

Sweet Chili Lime Chicken with Cilantro Couscous

Reviewed: Jan. 20, 2013
Thank you, Grumpy's Honeybunch! This was EXCELLENT! Fixed it as-written, but doubled the sauce (my bad, because it didn't thicken as it should've, but that's not your fault.)The flavor was *wonderful*, and my husband, who normally hates cous-cous, loved it, too! Kids, husband, and me ate like pigs, and I was just coming off of the 'flu, too- figured it couldn't hurt, seeing as it's so darned close to fat-free- and it was better than chicken soup by a lot! LOL Wonderful recipe- thank you so very, very much! :)
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Janine's Best Banana Bread

Reviewed: Sep. 9, 2012
This was EXACTLY the recipe that I was looking for! Made it as written, with the addition of a teaspoon of vanilla extract, and it was perfect- sweet, moist, and it rose nicely in a 9x5 pan, with a lovely rounded crown. My kids ATTACKED it. Great recipe- it's a keeper! Thank you!
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1 user found this review helpful

Mom's Best Granola

Reviewed: Jul. 29, 2012
Excellent granola- light, flavorful, and everything that I'd hoped it would be! The boiling water threw me, at first, but now I see that it helps to spread out the sweeteners, so that you can use less fat and sugars than other recipes. I baked it at 300F, stirring every 20 minutes, for an hour, and it turned out fantastic. This is going to be my go-to from now on. Thanks so much, IAMJENNIE!
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Browned Butter Icing

Reviewed: Dec. 25, 2011
Thank you so very, very much for posting this recipe! My grandmother used to use this for her spicecakes, and I *know* that this has to be what she iced them with- have never found a recipe for it before! Merry Christmas, you have made my holiday season!!! :D
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12 users found this review helpful

Lunch Box Hot Hot Dogs

Reviewed: Sep. 7, 2011
My mom had a twist on this- she would pack the hot dog in boiling-hot chicken noodle soup! Worked a treat, and on a cold winter school day, it was a joy to find in my lunch box. Thanks, Lorrie, for the reminder- my kids will appreciate this! :o)
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7 users found this review helpful

Tangy (Not Sweet) Tartar Sauce

Reviewed: Jul. 9, 2011
Right on, SKANDREWS! The tartar sauce of my youth, in WA state, was NEVER a sweet-pickle sauce- it was always dilly. This is almost exactly the same recipe I use- will try it your way soon! Thanks so much for sticking up for the "savory" side! :o)
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29 users found this review helpful

Mexican Rice II

Reviewed: Mar. 21, 2011
This is the same recipe that I've used for years, but with two additions: 1. I saute onion or chopped shallot in the oil, and then add the rice, which allows the onion/shallot to brown as the rice browns, and 2. I add 1/2 chopped cilantro to the cooked rice, just before serving. The recipe is quite good as written, though- and sometimes, you just want a good, basic version, so as not to "out-do" the rest of your meal. This is a can't-fail dish! :o)
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5 users found this review helpful

Refried Beans Without the Refry

Reviewed: Feb. 19, 2011
This recipe, slightly blended with another, is a staple at our house. The difference: I use a bottle or two of beer on the beans, and sometimes add a bit of bacon, or a ham bone, which gives a bit more depth. In normal refried bean uses, I wouldn't, but when we do beans, we eat 'em as the main course, so those beans have to carry a lot of the meal, flavor-wise. One other thing I do: brown the onions, and then quick-saute the garlic (1 min. or less) to make the flavor really pop, before adding to the beans- it makes a big difference! Good recipe- thanks, ChefClaude! :)
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24 users found this review helpful

No Fail Pie Crust II

Reviewed: Nov. 6, 2010
Alrighty, a quick confession- I have never, never made a decent pie crust, ever, professionally OR at home. My pastry typically resembles something one would find on an archaelogical dig. Until now! This recipe was easy, fast, and saves well- I turned out a lovely pecan pie and a wonderful coconut pie, both with the BEST crust I've ever made, using this recipe. It's flaky, flavorful, holds up to the fillings- in a word, perfect! Thank you for sharing this one, Molly- my family thanks you, too! :o)
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4 users found this review helpful

Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Mar. 1, 2010
WOW!!! My husband and I absolutely loved this one, and the garlic mayo totally made the sandwich! We made a couple of very slight changes- seared the steaks on the grill; sauteed the veggies while they grilled, then combined; also, we used garlic salt instead of plain, added right after toss-frying the sliced steak and veggies together, to blend the flavors and heat it back up. The mayo was the PERFECT touch- we made it as stated in the recipe- that may be our new favorite condiment! The garlic keeps its fresh, spicy character, yet isn't overwhelming. Overall, this is one GREAT recipe- thank you, so very, very much! :o)
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5 users found this review helpful

Southern Pulled Pork

Reviewed: Feb. 8, 2010
This is an excellent recipe! As others before me have noted, this is one that you should add your sauce to when serving, as "true" pulled pork is. We used a whole pork sirloin (much less fat), and browned on the gas grill to start, and finished the next day in the crock pot- it was melt-in-your-mouth tender, shredded with no effort, and both of my picky kids DEVOURED it. Altogether, a wonderful, easy recipe, and just great for a workday, with very little prep! Thanks so much, BRENDASUM! :o)
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5 users found this review helpful

Heart Attack Eggs

Reviewed: Jan. 2, 2010
Hooray for bacon grease!! This is the ONLY way that my family ever ate 'em, and we're a long-lived bunch too! As other reviewers have noted, this is THE best-tasting way to cook 'em. As to heart attacks- ya know, we (as a culture) didn't really have much of a problem with cholesterol or heart disease, not to mention the proliferation of cancers, until after the introduction of hydrogenated fats, in the form of shortenings and margarines. We use bacon grease, and real butter, at my house, and neither I, nor my kids, are anywhere near "fat" or "unhealthy", and my grandparents lived well into their 80's and 90's, eating these fats....so we say, bring on the bacon, and make that piecrust with LARD! YAY, NATURAL FATS!!! ;o) Oh, and if you have grease left over after the eggs, it can be really tasty to throw some hashbrowns in the pan, when the eggs are done.... :o)
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5 users found this review helpful
Photo by leopardstripes

Lemon Bundt Cake

Reviewed: Oct. 11, 2009
This turned out so well, that I'm posting a pic! Made two changes: using a microplane grater, we zested one lime and one lemon, and added all of the zest to the cake batter. Then, we juiced both fruits, and used that, in place of the orange juice, for the glaze. TOTAL YUMMINESS!! it's absolutely delicious! Thanks for the easy-peasy recipe- my kids and husband are delighted with it. :o)
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28 users found this review helpful

Orange Cream Cookie Mix

Reviewed: Oct. 1, 2009
Hadn't read the other reviews, but figured out "the fix" on my own- added one more egg, and a healthy pinch of lemonade mix, along with the Tang already in it- also added extra vanilla chips. My kids WILL NOT STOP SNAGGIN' 'EM!!! They're easy, bake up perfectly at 375, 12 min. They're kinda sweet, but what do you expect from a cookie made from Tang? Texture is perfect, and I would readily recommend them for a nice change of pace! :o)
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3 users found this review helpful

Baked Mac and Cheese for One

Reviewed: Mar. 27, 2009
This recipe is darned close to my personal one- it's nice to see a "mini-mac" recipe! Real macaroni and cheese is about good, comforting REAL food. Good food, good recipe- kudos to you, for a great alternative to the boxed kind!
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36 users found this review helpful

Annemarie's Lemon Bars

Reviewed: May 11, 2008
This one is great, because it doesn't require powdered sugar! I added the zest of the 2 lemons that I used, put half in the crust, half in the filling, and also added 1 tsp. vanilla to the crust. Oh, and a dash of salt to both crust and filling. Doubled the recipe and used a 12x9 pan. Really, really yummy! Thanks for the recipe.
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7 users found this review helpful

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