JLeigh Recipe Reviews (Pg. 1) - Allrecipes.com (18977498)

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Slow Cooker Chicken and Dumplings

Reviewed: Dec. 28, 2005
I found this recipe to have a "canned" flavor, and the dumplings came out rather mushy. I agree that the biscuit dough needs to be added at least an hour before cooking time is up.
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3 users found this review helpful

Linguine and Clam Sauce

Reviewed: Jan. 6, 2006
This recipe was excellent! I followed the recipe exactly and it came out perfectly. My whole family enjoyed it. Will definitely make this again!
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3 users found this review helpful

Easy Creamy Pork Tenderloin

Reviewed: Jan. 9, 2006
I wanted to update my rating as I've been making it for quite awhile now, and I have found what works. This recipe as it stands is an excellent base recipe. What I do now salt and pepper the pork, and then I add 3 cans of cream of asparagus soup, and 1/4 cup of milk, stirring it in a bit. Then I sprinkle the top with one teaspoon of paprika. It is excellent (unless you don't care for asparagus).
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4 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Jul. 31, 2006
This soup is absolutely divine! My entire family loves it! I did make a few changes however: instead of heavy cream, I used a combination of half & half and whole milk. Also, instead of cooking my own chicken, I picked up a hot-and-ready whole Rotisserie chicken from the store and removed the meat to use in the soup. As everyone knows, Rotisserie chicken meat is very tender and juicy, so it was just perfect in the soup! If I could give this more than 5 stars, I would!!
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3 users found this review helpful

Cherry Pie III

Reviewed: Aug. 28, 2006
This recipe is superb. Since I didn't have the time to work with fresh cherries, both times I have made this I have used 2-3 cans of Oregon Fruit Products® pitted red tart cherries in water. Make sure you drain the cherries thoroughly. I also opted to use Pillsbury® refrigerated pie crust. The pie got rave reviews, and people were astonished that the cherries were canned and the pie crust was not homemade - that's how fresh this pie tasted. Last but not least, using the canned cherries and a ready-to-go pie crust made this recipe a snap to make!
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237 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 26, 2006
I only make the meatballs because I have my own sauce recipe, but they are superb! I did make a few changes: I reduced the bread crumbs to 3/4 cup because 1 cup makes them too dry. I also add 1/4 cup of shredded six-cheese Italian blend (which you can buy at any grocery store) and add a little extra parmesan. The meatballs come out moist and flavorful, and my entire family loves them!
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1 user found this review helpful

Baked Cheese Olives

Reviewed: Nov. 6, 2006
These were just "ok". I had no trouble at all with the dough, and I did find them relatively easy to make. However, they were excessively salty and very, very dry. I would not make them again.
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1 user found this review helpful

Chicken Manicotti Alfredo

Reviewed: Mar. 25, 2007
This is an excellent recipe just for the Alfredo sauce alone. However, the sauce was missing one thing: fresh garlic. What I do is add 4-5 cloves of slightly crushed garlic to the melted butter, and I let them saute' VERY gently for about 4 minutes, then remove them. It is absolutely divine.
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45 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Apr. 2, 2007
I've been making chocolate covered strawberries for awhile, and the key is proper tempering and good chocolate. You shouldn't need to add anything at all to the melted chocolate -not even butter or shortening. It detracts from the the flavor of the chocolate. One of the best types of chocolate around is Callebaut -it's superb, and you can find it online. I have found that the higher quality the chocolate is, the better consistency it has for dipping when tempered. Tempering requires a lengthy explanation, but Allrecipes has an excellent article on how to do it here: http://allrecipes.com/HowTo/Tempering-Chocolate/Detail.aspx Trust me, you *will* notice the difference between properly tempered chocolate and non-tempered chocolate.
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1377 users found this review helpful

Rocky Road Caramel Apples

Reviewed: Oct. 17, 2007
I made these a couple of times, and had the same problem with the caramel sliding down to the bottom of the apple. The taste was good, but they looked awful. I wondered if it had something to do with the caramel, so I did a search and found this recipe for homemade caramel: http://allrecipes.com/Recipe/Chewy-Caramel/Detail.aspx Sure enough, the caramel stayed on fine -no sliding off the apple. The caramel is also unbelievably delicious! My family has not stopped talking about them, and my younger sister keeps asking me to make them again (I've made them 2x now). It's so easy I'm happy to oblige! In terms of time, it doesn't take any longer to make homemade caramel than it does using individually wrapped caramels. I originally made a double recipe, and it must have taken me a good 20 minutes just to unwrap all those caramels.
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89 users found this review helpful

Chewy Caramel

Reviewed: Oct. 23, 2007
This recipe is excellent and easy to make. The caramel is rich, buttery and just plain fantastic! I have been making it strictly for caramel apples (soft ball stage), and it stays on the apple even when loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of brown sugar = 2 1/2 cups.
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399 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jan. 4, 2009
Truly excellent! I made this for a birthday gathering and it was a smashing success. My guests could not stop raving about it, and the cheesecake was gone in short order--despite also having two French Silk pies on the table. The one change I made to this recipe was that I used 1/2 cup more cookie crumbs than called for. I found chocolate graham crackers which worked like a charm. I baked it in a water-bath (which I do any time I make a cheesecake) and then left it in the oven with the door closed for one hour before bringing it out to cool to room temperature. No cracks, and the perfect consistency. Do not substitute seedless raspberry jam for the homemade raspberry sauce! Seedless jam is very sweet (I had some on hand and did a comparison taste test) while the homemade raspberry sauce combines a light sweetness with a fresh, fruity tartness that jam in a jar simply cannot compete with. Take the extra 10 minutes and make the sauce --trust me, it will be well worth it.
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6 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Dec. 23, 2010
I've made this two times now --one time I followed the recipe exactly, and the other time I added 1/2 tsp. paprika to the breading mixture. Both times it was excellent, but I have to say that adding the paprika made it just about perfect. The paprika also gave the chicken a deeper color, which I liked. My whole family loves this recipe!
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2 users found this review helpful

Whipped Sweet Potato Casserole

Reviewed: Mar. 30, 2013
This recipe needs salt. There has to be enough salt to bring out the flavor and temper the sweetness a bit. I kept adding pinches of salt to the whipped mixture until it tasted right (for me). I ended up using about 1 teaspoon, but your mileage may vary. With the added salt, this recipe was excellent, and I didn't change anything else.
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1 user found this review helpful

Creamy Spinach Soup

Reviewed: Nov. 2, 2013
I made this soup, with a few changes, and it was fabulous! I'm strict low-carb, so I omitted the flour and used heavy cream instead. The cream thickened up the soup nicely. I also sauteed onions and fresh garlic in butter before adding the broth and spinach. Finally, I used fresh baby spinach instead of frozen. I didn't bother to chop it up or cook it ahead of time. I just tossed it with the broth and let it cook for 10-12 minutes or so, stirring occasionally. I also garnished with a sprinkle of shredded Parmesan. This is a keeper and I will be making it often!
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0 users found this review helpful

 
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