LADYSLEW Recipe Reviews (Pg. 9) - Allrecipes.com (1998434)

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Best Apple Crisp Ever

Reviewed: Mar. 2, 2008
This was just OK. I wish I had added more spices, like maybe some nutmeg or cloves. The topping wasn't as good as oat based toppings I've had on other crisps.
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2 users found this review helpful

Slow-Cooked Corn Chowder

Reviewed: Mar. 2, 2008
Everybody loved this chowder. I took a tip from another reviewer and used turkey sausage instead of ham, which worked wonderfully. I also used diced potatoes instead of frozen hash browns. I did not ad any salt since the soup and creamed corn is salty enough for us.
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1 user found this review helpful

Spicy Maryland Crab Dip

Reviewed: Feb. 22, 2008
A real taste of Balmer hon! (That's Baltimore for those who aren't from Maryland.) I was shocked at how many crab recipes on here don't have Old Bay as an ingredient. Living most of my life in the Chesapeake Bay watershed, I would have sworn that making crab without Old Bay was illegal. ;) I did put only one dash of hot sauce though, and I used a Mexican blend cheese because that's what I had on hand. I used this to make crab pretzels along with the "Buttery Soft Pretzels" recipe also from this site. For those not from this area, a crab pretzel is a soft pretzel with crab dip spread on top. Everyone loved them.
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56 users found this review helpful

Buttery Soft Pretzels

Reviewed: Feb. 22, 2008
As did many reviewers, I too reduced the flour to 4 cups, using 1/2 cup whole wheat and 3-1/2 cups all purpose. I used the dough cycle on my bread machine, which worked out great. I made these into crab pretzels (soft pretzels topped with crab dip) using the "Spicy Maryland Crab Dip" recipe, also from this site. Fantastic!
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1 user found this review helpful

Coq Au Vin, My Way

Reviewed: Feb. 18, 2008
Not at all what I think of as coq au vin. Stick with Julia Child.
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2 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: Feb. 18, 2008
The bird was moist, but rather tasteless. The sauce made from the drippings had a flavor that none of us cared for.
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0 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Feb. 11, 2008
I thought that this turned out a little salty, but that might be because I used the seasoned bread crumbs and still added the salt the recipe called for.
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0 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Feb. 11, 2008
I thawed frozen brussels sprouts to make this, and they turned out wonderful. Definitely my new favorite way to make sprouts. UPDATE: I have made this with both frozen and fresh sprouts, always a hit. Tonight I had a friend over who is on a sodium restricted diet, and so made these with regular Mrs. Dash instead of salt & pepper. Tasted wonderful!
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4 users found this review helpful

Li'l Cheddar Meat Loaves

Reviewed: Feb. 4, 2008
The best part of this meatloaf is the sauce on top. The meat itself is a bit bland. Maybe with some garlic and such it could be improved.
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0 users found this review helpful

Best Black Beans

Reviewed: Feb. 4, 2008
Nice way to take canned beans from boring to best. These were so good I wish I'd doubled the recipe. I did simmer everything but the cilantro for about 20 minutes. I added the cilantro and simmered another 5 minutes - cilantro is better added at the end and not cooked to death. Could cooking it too long be why some people don't like the cilantro? I served this with meatloaf, but will certainly be making it with Mexican dishes from now on.
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3 users found this review helpful

Coq au Vin

Reviewed: Feb. 2, 2008
This was disappointing. The only thing I changed was to use crumbled real bacon instead of bacon bits, and skinned leg quarters instead of boneless breasts. Certainly not what I expected from eating this dish in the past.
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4 users found this review helpful

Mistakenly Zesty Pork Chops

Reviewed: Feb. 1, 2008
I enjoyed the recipe as is, and for my taste I think that using sweet chili sauce instead of cocktail sauce would make this way too sweet! I will probably decrease the brown sugar next time, but that's just me.
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23 users found this review helpful

Buffalo Style Chicken Pizza

Reviewed: Feb. 1, 2008
Turned out pretty good with an 8 oz. bottle of blue cheese dressing instead of 16 oz. I have a feeling that 16 oz. would have been way too much, and maybe even dripping off the crust. Next time I will use more hot sauce though, but I should warn you that when I go to Bateman's I order hot wings that are called "Atomic" ;) I used the Boboli thin crust for this.
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1 user found this review helpful

Thai Chicken and Vegetable Curry

Reviewed: Jan. 14, 2008
Used fire roasted diced with garlic instead of stewed tomatoes. Doubled the curry. Topped with coconut and peanuts. Rave reviews!
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0 users found this review helpful

Bottom Round Roast with Onion Gravy

Reviewed: Jan. 14, 2008
Wow! This is how I will always make bottom round from now on. I did modify it some though. I did use a little canola oil and sear (brown on all sides)the roast first. I only had 4 onions, I added a couple cloves of garlic, as suggested by another reviewer I used balsamic vinegar, and I also added some rosemary and thyme. The gravy was fantastic, and the meat was so tender! Update: I have made this several times now, and everyone always raves over how tender and tasty it turns out. I've used several types of vinegar, but think that either balsamic or red wine vinegar works best. I have used anywhere from 3 to 5 onions - the more onions the more liquid you get. Sometimes I thicken the gravy, and sometimes I serve it au jus.
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20 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 14, 2008
This turned out well, though I didn't have much juice. Next time I will add some garlic and maybe some other spices for more flavor, but the meat was tender. So much better than the eye round shoe leather beef I remember from childhood (sorry Mom!)
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2 users found this review helpful

Crispy Ketchup-Mustard Chicken

Reviewed: Jan. 10, 2008
When I was young we used to make something like this, but with regular Rice Krispies - not chocolate cereal. As I recall it was OK but not a favorite of mine. My little sister always wanted it though.
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3 users found this review helpful

Braised Chicken Breasts in Tasty Mirepoix Ragout

Reviewed: Jan. 8, 2008
This easy stew reminds me of country French cooking methods. I didn't have a dry white wine; I used a Reisling. Topped it with dumplings made from the "Dumplings" recipe at this site submitted by Carol. It was delicious, and the dumplings thickened it perfectly.
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1 user found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Jan. 5, 2008
Two words: parchment paper! Line your jelly roll pan with that and clean up is a breeze. I always make as written, except I use a heaping 1/2 tsp. of cinnamon, so it's probably more like 3/4 tsp. Everybody requests these at Christmas now.
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0 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 2, 2008
This roast, with mashed potatoes and green beans, is one of the very first meals I learned to cook when I was growing up. Try experimenting with adding some herbs, such as rosemary, thyme, or whatever you like. Or add a couple cloves of garlic. This is a great recipe to experiment with!
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1 user found this review helpful

Displaying results 161-180 (of 232) reviews
 
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