LILITHBOADICEA Recipe Reviews (Pg. 1) - Allrecipes.com (1989986)

Savory Herb Rice

Reviewed: May 9, 2007

This was wonderful. Didn't change a thing, though I'm probably going to tweak it over time. Is going in the permanent rotation.

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Easy Slow Cooker Carne Guisada

Reviewed: May 9, 2007

This was excellent. I changed the recipe only by using cornmeal and bean flour as thickeners. This was great over rice with warm tortillas.

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This was excellent. The only thing wrong is the water, what is listed isn't nearly enough. We used eight chicken thighs, two cups water and doubled the rest of the recipe (one can cream of celery, one can cream of chicken). The stew was served over rice with fresh rolls, and was delicious! Will be going into the regular rotation.

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Tangy Slow Cooker Pork Roast

Reviewed: Dec. 11, 2006

This turned out extremely juicy and tender, but was far too sweet for our tastes.

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Molasses Sugar Cookies

Reviewed: May 27, 2006

Excellent cookie, just like Grandma used to make. Made a test batch last night and will be making a triple batch this afternoon for a barbeque.

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Butterscotch Brownies I

Reviewed: May 27, 2006

Suppose it's my turn for a recipe to fail inexplicably. Made it exactly according to directions and these just didn't turn out. More like baked caramel sugar. We had to throw them away.

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Swedish Nut Cake

Reviewed: May 27, 2006

Very nice cake. A bit sweet, next time I would reduce the sugar. We had no pineapple so I used applesauce and lowered the baking temp to 325 to compensate for the extra moisture.

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Gravy Baked Pork Chops

Reviewed: May 27, 2006

WOW. Can I give it ten stars? Reviewers said it needed a bit of perking up so I fiddled just a tad. The sauted chops were topped with an onion slice. I added a package of pork gravy mix and a cup of water to the soup, and some Old Bay and onion powder, then poured it over the chops to bake. You could cut them with a fork, and we were licking the bones to get the last of the gravy. Absolutely the best baked pork chops I've ever had, this is definitely going in our rotation.

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367 users found this review helpful

Irish Potato Casserole

Reviewed: May 16, 2006

The only real changes I made were to use Old Bay seasoning instead of paprika and an entire small onion diced fine. Otherwise, I used four medium potatoes and increased recipe accordingly. It baked perfectly - the potatoes retained their shape while being tender and creamy, with a nice cheese topping. My husband loved it, the rest of us found it inexplicably lacking... something. The recipe works, which is why I gave it three stars.

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Chocolate Delight

Reviewed: May 15, 2006

Wow. Made this for my eldest boy's birthday and it was a huge hit. Will make again and again.

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Shrimp Tempura

Reviewed: May 15, 2006

Lovely. I doubled the recipe and used it with chicken. It was nice and crispy, coated well, good flavor. Will use again, often.

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Crispy and Creamy Doughnuts

Reviewed: May 15, 2006

Absolutely fabulous. The family loved it, simple to make, and very tasty.

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Glazed Pork Chop

Reviewed: Apr. 5, 2006

The recipe failed but was soooo tasty that I gave it four stars anyway. I wondered what other reviewers meant by the glaze "falling off"... and knew once I opened the oven door to see tender but naked chops swimming in an inch and a half of a very thin gravy. Everyone loved it though, so I think next time I'll try doubling the recipe, using half to marinate overnight. Then maybe brown in a hot skillet and cover for three-five minutes to cook out the chops' moisture. Re-glaze with the other half and bake as directed. I'll let everyone know if that fixes the Melting Glaze Problem.

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Scalloped Potatoes II

Reviewed: Apr. 5, 2006

I looked all over for this recipe, thanks! I sauted julienned bacon and finely chopped onion, and put that over the potatoes. Made a roux of the flour and butter, added the milk and a cup of sour cream. The family loved it.

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Six Can Chicken Tortilla Soup

Reviewed: Apr. 4, 2006

UNBELIEVABLY GOOD, and incredibly versatile: with minor additions you could have a rustic stew, spicy Latino fare, an herbed garden soup or a distictive Eastern European taste. For the first time around I altered only to make more soup for our big crew. Doubled the chicken broth, doubled the tomatoes, one can each of kidney and pinto beans, plus a handful of uncooked white rice. Simmered until the rice was done. No leftovers. I might suggest running the tinned tomatoes through a blender, as I found the beans/rice/chicken made the texture of the tomatoes seem off by comparison. This recipe is now in our permanent rotation.

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Focaccia Bread

Reviewed: Apr. 4, 2006

Extremely nice. I used onion powder, fresh rosemary and fresh basil rather than your suggestions. Also, I tossed the prep instructions and mixed/kneaded/let rise as I would any loaf of yeast bread. Wonderful aroma.

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Burrito Pie

Reviewed: Jul. 2, 2005

Very very good. I used a can of drained pinto beans in place of one can of refried beans. The whole tomatoes/taco sauce/green chiles seemed inefficient so I tossed out all that and added a 16 oz. jar of salsa instead. I sauced it up with about 1/3 cup Marsala wine to the meat while browning. I swear, other than that it was exactly as you suggested! Served with lettuce on the side, this was fabulous stuff. Quite filling and made plenty.

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