BlueLake Recipe Reviews (Pg. 1) - (1918219)

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Quick Quiche

Reviewed: Jun. 12, 2007
This is the first recipe from this site that I had very low expections, and I was wrong!! This was wonderful! My changes: Omitted bacon, added broccoli and mushrooms, sprinkled paprika on top to add to the 'browned' look, which it did beautifully. I love this recipe!
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156 users found this review helpful

Best Chicken Ever

Reviewed: Nov. 25, 2009
Very good! Nice quick and delicious dish. Super easy, great for leftovers then next day.
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1 user found this review helpful
Photo by BlueLake

Country Apple Dumplings

Reviewed: Mar. 24, 2008
SO good! I love this recipe. Have made it several times, and have turned family and co-workers on to this and they all love it also. UPDATE: Was craving this last night but didn't have Mt. Dew. Used juice from a jar of mandarin oranges instead. DELISH!
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2 users found this review helpful

Golden Rum Cake

Reviewed: Nov. 22, 2006
I made this cake for the fun of it. I held back a bit on the nuts and wish I hadn't. I took half to my parents house and 2-3 days later they are still talking about how good it was. Very good, EASY recipe. Thank you.
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2 users found this review helpful

Catfish Cakes

Reviewed: Oct. 16, 2011
OMG, these were delicious! I made them 99% like the recipe called for. Slightly put in flour before pan frying for browning purposes. I loved them! Mine made 6 nice sized cakes. I had 2 and my roommate had FOUR! He really did oooh and ahhh over this recipe. I served it with homemade RĂ©moulade that I made on a whim, corn and salad with grated egg and bleu cheese dressing. Delicious dinner. THANK YOU for this recipe!
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2 users found this review helpful

Orange Honey Garlic Chicken

Reviewed: Feb. 20, 2005
This was really good. I did goof though. I cut up the chicken breasts instead of leaving whole pieces. Read the recipe too fast. Still turned out excellent. Just adjusted cooking time to 30 min. Sauce was delicious also. So, if you want to try this recipe and make it FAST, cut chicken breasts in 1 inch pieces, put everything in pyrex and bake at 350 for 30 min. Served it with steamed broccoli and wedged parmasean potatoes. The sauce complimented the broccoli well. Might try adding some nuts to the chicken for some crunch. Thanks for the recipe.
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7 users found this review helpful

Chocolate Pecan Pie VI

Reviewed: Jan. 29, 2006
This is exactly what I was looking for. I was trying to recreate a chocolate pecan pie that I often had as a child, (it was store bought frozen) and this was on right on the mark. This has a nice fudgy cake like consistency with a nice slightly crunchy top, plus the pecans. The ONLY thing I changed was to decrease the pecans, I used 1 cup of pecans and it came out pretty and perfect and delicious. Thanks very much for the recipe.
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10 users found this review helpful

Creamy Potato Pork Chop Bake

Reviewed: Dec. 1, 2002
I thought this was a great recipe. My only difficutly was deciding whether it called for putting the chops in with bone. I opted to cut the meat from the bone before putting in to the mixture and baking. I also chose to add some cayanne pepper(just a little!!) to the mix to spice it up a bit. Also,.. I did bake it a little longer to make sure the potatoes were done!
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5 users found this review helpful

London Broil for the Slow Cooker

Reviewed: Sep. 13, 2009
I made this tonight and it was delicious! Added fresh mushroom to the pot. Served with blue cheese butter, also from this site, mashed potatos and steamed zucchini and onions. Make me look forward to going to work tomorrow since it will be my lunch also. Great recipe.
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34 users found this review helpful

French Onion Casserole

Reviewed: May 18, 2012
My family has been making this for 50 years. We never brown the meat first. For the last 30 minutes I spread shredded cheese across the top and sometimes the crunchy French onions. Leftovers are quite good.
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3 users found this review helpful

Rempel Family Meatloaf

Reviewed: Aug. 9, 2011
There is really no reason anyone should give this recipe below a 5 star. It is absolutely perfect as written. Adjustments can be made for "what you had on hand, or what your picky "whatever" will eat or will not eat." But this IS the perfect meatloaf. IF there are any leftovers, they are sure to be delicious the next day still as meatloaf and as meatloaf sandwiches with mayo and bread. Please don't add a 1/4 tsp. of this or that and THEN rate is as a 4+, it's perfect the way it is. Sorry I'm in a grumpy mood from the heat and drought!
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17 users found this review helpful

Chicken Enchiladas II

Reviewed: Sep. 14, 2003
I've made this recipe about 25 times now and every time is has been delicious. I absolutely love it! I make a few changes, like adding more cheese, topping with crispy fried onions 5 minutes before finished baking. This recipe is awesome and easy and fun to make. Leftovers are great also. Thanks!
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1 user found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Oct. 22, 2011
The recipe says, and I use the quotes very loosly or wrong, but ... "let fully cool, before cutting into squares." WHO ON EARTH could let THIS cool before getting some 'tiny' spoonfuls of it just after it comes out of the oven? And then, not being able to stop! LOL I actually had to go sneak another piece before I hit RATE on this post. This stuff is delicious!
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3 users found this review helpful

Dandy Deviled Eggs

Reviewed: Nov. 21, 2005
I test drove this recipe since I will be making them for my family at Thanksgiving. Although good, its just a pretty basic recipe. I will add caynne or chili powder for more kick. The filling doesn't really adequately fill all the eggs. I'm thinking about adding chilled chopped shrimp when I make them for the family. Paprika is a must for presentation, and I prefer a slice of olive on top of that. Makes it very pretty.
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2 users found this review helpful

Egg in a Cup

Reviewed: Dec. 1, 2006
My family has been making these for YEARS. I generally add a sprinkly of the grated Mexican blend cheese to mine. However, 7 crackers per cup is WAY to much cracker for one egg. Just about anything can be added to this, Fritos are a fun change, and adding a bit of chili can be good also.
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5 users found this review helpful

Wild River Bloody Mary Mix

Reviewed: Sep. 21, 2006
I have to give this a 3*. My family competes professionally at chili/BBQ cookoffs and I made this recipe for the Bloody Mary contest and the 'testers' all grimmaced and said "no way." I turned it in anyway and out of 10 entries, mine was not a winner (1-3). I give it a 3 because there is always the possiblity I made an error. However, the next week, I entered another Bloody Mary contest using my recipe and won 1st place. I thought the liquid seemed thin. May try again.
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1 user found this review helpful

Aunt Rachel's Cheese Souffle

Reviewed: Jul. 16, 2008
I'm going to have to critize. This misses the mark. First, it's not a souffle. It's a baked egg and cheese dish. A souffle needs to have eggs separated and folded together after having been whipped. I'll play with it and come up with a breakfast casserole, but wouldn't consider making this to serve as a 'souffle' again.
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9 users found this review helpful

Restaurant-Style Hashbrown Casserole

Reviewed: May 16, 2011
I have tried on so many levels to like this but I just can't. I first made it for my parents with an eggs benedict breakfast. Tho the potatos were thawed the were still crunchy and the onion was still crunchy. Anticipating this, I cooked at 375 for 45 min. Thinking I did something wrong, I tried it again at a later date, but first nuking the hashbrowns. Still, crunchy and not in a good way. I highly suggest sauteing the onions and upping the temp and time for this recipe, or find another one. I'm having it as leftovers as I type and it's been nuked AGAIN, and it's all still crunchy. This dish should be creamy, smooth, and comforting. As written, isn't.
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3 users found this review helpful

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