LOVEBREEZY Recipe Reviews (Pg. 1) - Allrecipes.com (1988247)

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Irish Egg Rolls

Reviewed: Feb. 28, 2013
These were easy, quick, and good but not “to die for.” They definitely needed much more meat as the corned beef flavor just didn't come through for us. We were divided as to if it needed more flavoring—some said it was fine for others it was a bit bland. Suggestions to add a bit of flavor, perhaps some pickling spice, ground horseradish, mustard, or Swiss cheese. To cut calories and to make cooking easier, we did not deep-fry these. Rather we sprayed with non-stick cooking spray and put them in the oven. Deep frying tastes better has better texture but we just can’t afford that in our diet. Used Thousand Island dressing and/or a horseradish sauce for dipping—to be honest it was Horsey Sauce from Arby’s restaurants. Would make these again but with some tweaking. Think I’ll try the smaller wonton wrappers for hors d'oeuvres.
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INCREDIBLE Raspberry Cheesecake Cookies

Reviewed: Oct. 27, 2011
Very tasty, easy to make cookie--well, they should have been easy but… I didn’t have the raspberry chips so decided to try to make my own. (Thought) I didn’t have any raspberry extract but believed it would be better to use fresh raspberries anyway, wrong. They did add great, intense flavor but also added too much moisture. I mushed them up and added to melted white chocolate, spread them in a foil-lined cookie sheet and put them in the fridge to harden. They never did, because of the moisture, duh. I kinda just rolled them into little balls but when I tried to fold them into the dough, they just smeared. So I ended up just manually packing a few in with every scoop--what a mess. Stick to Mis7up’s recipe, she knows what she’s doing. Even with my mess, they tasted wonderful. They’re like Krispy Kreme doughnuts -- they melt in your mouth. . P.S. They are so good that I made them again. Still didn’t have the raspberry chips, so I used white chocolate chips and added raspberry extract and food color to the dough. A reverse version and still very good but bet they would rock with the raspberry chips.
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INCREDIBLE~Raspberry Cheesecake Cookies

Reviewed: Oct. 26, 2011
Very tasty, easy to make cookie--well, they should have been easy but… I didn’t have the raspberry chips so decided to try to make my own. (Thought) I didn’t have any raspberry extract but believed it would be better to use fresh raspberries anyway, wrong. They did add great, intense flavor but also added too much moisture. I mushed them up and added to melted white chocolate, spread them in a foil-lined cookie sheet and put them in the fridge to harden. They never did, because of the moisture, duh. I kinda just rolled them into little balls but when I tried to fold them into the dough, they just smeared. So I ended up just manually packing a few in with every scoop--what a mess. Stick to Mis7up’s recipe, she knows what she’s doing. Even with my mess, they tasted wonderful. They’re like Krispy Kreme doughnuts -- they melt in your mouth. P.S. They are so good that I made them again. Still didn’t have the raspberry chips, so I used white chocolate chips and added raspberry extract and food color to the dough. A reverse version and still very good but bet they would rock with the raspberry chips.
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3 users found this review helpful
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Lepp's Marathon of Love

Reviewed: Mar. 23, 2011
Good to the last spoonful. Will make again and again. Great dish to take to gatherings. Everyone always asks for the recipe.
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Chocolate x 2 Zucchini Bread

Reviewed: Sep. 24, 2010
This was very good. Didn’t have (actually couldn’t find) the small loaf pans so I used two large ones. There was enough batter/dough to fill both of them so I would think it would make more than the three suggested. I say batter/dough as it was very thick and got very hard to stir but was never like dough one would knead. The loaf was very heavy and dense but that was a good, yummy thing. I cut down on the sugar and didn’t miss it at all. Only had coated chocolate chips and only had walnuts rather than pecans. Don’t think either one would change the spirit of the recipe. I did notice that the zucchini was lost in the bread--couldn’t see nor taste it if that is what you are looking for. Photo posted.
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Fried Zucchini

Reviewed: Sep. 15, 2010
Had tons of zucchini and no onions so had to go without which is a shame, as we love onion rings. Sadly, the batter did not form. Therefore, I did as another reviewer suggested and after the 30 minutes, dipped them in milk and again in the flour mixture. After another 30 minutes the batter still did not really form. Luckily I got sidetracked and was not able to get back to cooking the rest of the batch for another hour--ah ha, batter! This is hard to rate as I’m not sure if it was my not using onions which may have added the needed moisture. They tasted ok but sure could use twice the spices plus a little something with punch like chile powder. Did like the shake-and-bake-like ease. May try again with longer resting time and a few changes--oh, oh Parmesan…
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Lit'l Smokies® Mummy Dogs

Reviewed: Oct. 19, 2009
This was the perfect after-school
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Frosted Cranberries

Reviewed: Dec. 5, 2008
Perfection! Displayed beautifully! Tasted wonderful! Recipe requested and was a hit. -- Used the corn syrup instead of egg.
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Chicken Crescent Braid

Reviewed: Nov. 13, 2008
Beautiful presentation. My braiding skills were not the greatest with this but the dough was very forgiving and looked very nice after baking. I did divide this into 2 loafs which make it easier to handle. Subbed broccoli for the green beans (yuck) but that does not affect my rating. Cut way back on sour cream as I wanted to use mozzarella and cheddar. Microwaved potatoes, carrots and broccoli to save a step and on dish washing. Will make again, but with my adjustments.
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Rumford Sugar Cookies

Reviewed: Nov. 11, 2008
Was looking for a crispy cookie. To me, these looked like they would be soft but mine turned out crispy -- who knew? I did a little marbleizing and did them as flatten balls and it worked.
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America's Favorite Grilled Cheese Sandwich

Reviewed: Oct. 30, 2008
Simple is sometimes best! But I do have to use Velveeta cheese with this recipe.
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Crescent Mummy Dogs

Reviewed: Oct. 25, 2008
These were fun to make but very time consuming. I did add a little extra work as I cut hotdogs in half to make it more of a hors d’oeuvre. Then cut a “V”ish shaped notched near the cut end, on the top/face side to represent feet. This made it a little harder to wrap but for my event, it was worth it. The only problem I had was I must have cut the cloth (crescent roll strips) too narrow as some of them crumbled a little after they were put into the serving dish. I only put 2 mustard dots for eyes and skipped the mouth. It made them a little more scary but still cute. For a special occasion, I would make these again.
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Mexican Chicken II

Reviewed: Sep. 25, 2008
This was very good. Hubby thought it was a little dry. He suggested rinsing out the soup can with a little water and adding that to the mix. I think I'd put some sour cream in it OR more canned Tomato w/Chiles as we thought there should be more tomatoes. We did add some extra green chiles -- personal preference. Oh and some more cheese – the power of cheeseeeeeeee. Will make again.
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Aunt Kate's Green Beans in Tomatoes

Reviewed: Sep. 23, 2008
I also don't LOVE green beans, but this recipe made me forget that. I do love tomatoes and these were delish. I only give it a 3 as hubby thought it was too tomatoey and did not like at all.
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Chocolate Custard Bread Pudding

Reviewed: Sep. 17, 2008
Very flavorful. Not too moist or too dry but I can't rate on that factor as I didn't use the waterbath or cooking bag (too much work). I just put it in a loaf pan with foil on top. I would make this again but still would not use the bath and would add a little more chocolate (love chocolate). Did not have the walnuts so used almonds -- very good.
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Omelet in a Bag

Reviewed: Jul. 23, 2008
This worked perfect for a crowed of 52 campers. Others may have listed these tips also but here are mine: 1- besure to use freezer bags 2- quart size are fine if only using 2 eggs but it really is better with the gallon size 3- the bags with the little slide closers are a little risky, we prefer the plain, press and seal kind 4- put very little cheese or salsa in the bag, they may change the consistancy, save those items to top it off after it's cooked 5- you already know but, you can use the omelet ingredients that you prefer 6- dump out of bag right onto a flour tortilla. Everything seems to taste better when you're camping, but these were really great.
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Diabetic Dog Treats

Reviewed: Jul. 20, 2008
This was so easy to make. Any meat will work and so does the baby food. Pup loves these. I used the scraps to hide her pills in and now have no trouble giving them to her. This was very plyable, so easy to mold around the pill. Of course she gets plain ones to trick her. These were all cut small. For her regular treat, they are cut a little larger.
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Daddy's Guacamole Dip

Reviewed: Jun. 4, 2006
Almost perfect! Next time I would add an extra avocado and leave it a bit chunky to help the avocado flavor come thru more. I left the cottage cheese ‘whole’ (as directed), to help give this texture and am glad I did. By not pureeing, I saved time and extra dishwashing. I also used fresh garlic rather than powdered. The only other change I would make next time is to add more jalapeño – but that is just a personal spiciness choice. P.S. to this original review: I made this for a party and it was placed right next to a bowl of regular Guacamole. The regular bowl was empty and my bowl (this recipe) was still full by the time the party ended. I feel it was because the cottage cheese dilutes the avocado flavor and it's not the most attractive dish. On the upside, the LOWFAT cottage cheese also dilutes the fat calories. Had to change my rating from 4 to 3 stars.
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Slow Cooker Enchiladas

Reviewed: Jul. 1, 2005
I sit here with the serving spoon eating the last little tidbits from the crock – couldn’t let any of it go to waste – it’s that yummy. Never imagined that the soups would leave this dish tasting Mexicany, but they are subtle and let the other flavors shine. I like trying new recipes “as is” the first time but didn’t have enough salsa or cheese on hand, so substituted Mexican style tomatoes with green chilies (Rotel) and substituted a mixture of cheddar, pepper jack and cream cheese. Next time I will add green onions for color, plus I like them and double the amount of corn tortillas, I like them too. The only problem I had was that I cooked it for 2 ½ hours and still had to zap it a little to finish melting the cheese – perhaps my crock pot cooks at a lower temperature than yours.
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