leahnwells Recipe Reviews (Pg. 7) - Allrecipes.com (1998497)

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Comforting Cube Steaks

Reviewed: Apr. 25, 2005
I made a few changes, but it turned out very good. I left off the Cajun seasoning, used about 1/2 c. white cooking wine and about 1/2 soup can of water instead of soda. I baked it on 300 for 1 hour & 45 minutes. The rest I left the same. It turned out VERY tender and moist. The gravy is runny, but tasty. I think it will thicken up after it sits for a bit.
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The Best Chicken Salad Ever

Reviewed: Apr. 22, 2005
3 1/2 stars. Good overall, but not extremely flavorful. I used Mayo for the creamy salad dressing and Miracle Whip for the cole slaw dressing (all I had). Maybe the cole slaw dressing has more flavor than Miracle Whip. I've never had it before. I'll probably try that next time. It was the perfect consistency; not too dry, not runny. Also, I added 1 grated baby carrot, and I'm thinking of adding sweet pickle relish for a bit more flavor.
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1 user found this review helpful

All-Purpose Rub for Meat

Reviewed: Apr. 11, 2005
I cut down the amount of salt to 3 tsp. and used this on cornish hens that I fixed in the rotisserie. While eating this, my husband said, "What is on this chicken!!? Do you have any more?" He loved it, and I did too. Next I put it on boneless, skinless chicken breasts on the contact grill, but I thought it was too sugary that time. From now on, I will use less sugar on smaller cuts of meat.
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18 users found this review helpful

Sour Cream Chicken Enchiladas

Reviewed: Apr. 11, 2005
This recipe has potential. I really like cilantro, and I only used half a bunch, but it was still too much. Maybe a quarter of a bunch would be okay. It would even be fine without it. The sour cream mixture is too much for the recipe. It could be cut in half and save some money without hurting the taste. Also, I don't recommend using flour tortillas, as they became very doughy in all that sauce. But on the bright side, the heat from the salsas was perfect, and the flavor could be great with the cilantro changes. You can leave off the cheese and save some calories and fat too.
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1 user found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Apr. 11, 2005
After reading many of the reviews, I made some changes, which made this was just okay/edible. It would have been better without the changes. I used 1 low-fat cream of mushroom, and 1 low-sodium cream of celery instead of cream of potato. I added more cheese (1 cup more) and used about 8 oz. low-fat sour cream and about 4 oz. non-fat plain yogurt. Also, I didn't use the parmesan. I really did not care for it this way, so make your changes wisely! If I had it to do over, I would use full-fat everything with extra cheese and 1 cream of mushroom & 1 cream of potato, plus pepper. I'm sure it would be better this way.
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7 users found this review helpful

Brookville Hotel Cream-Style Corn

Reviewed: Apr. 6, 2005
This is very good, but cream-style corn should have some creamy corn in it, not just corn kernels with cream. Southern homemade cream-style corn is made by slicing the kernels of a corn cob then sliding the knife blade down the cob, scraping off what's left of the corn kernels. This makes a creamier dish without the use of cream (my grandparents in Kentucky make this every year and freeze it for the winter). I used the immersion blender on this corn for a couple of pulses and that helped immensely for those of us who don't like large kernels in our cream-style corn.
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46 users found this review helpful

Carne Con Chilies

Reviewed: Apr. 3, 2005
Very good, pretty easy, and quick. The pork was still a little tough. It would be better if it were cooked longer. I used canned diced tomatoes instead of fresh, more garlic powder, and some onion flakes. Also, I used vegetable oil instead of the pork fat, which was easier and did not seem to change the taste. I used 3 chipotles and no fresh jalepenos, which resulted in hot lips and warm mouths, but no fire breath. Served it with refried beans, rice and warm flour tortillas plus toppings (sour cream, onions, etc.). My husband loved it!
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15 users found this review helpful

Asiago Sun-Dried Tomato Pasta

Reviewed: Mar. 14, 2005
This was good and not nearly as difficult to make as one might think with an excellent presentation. I made about 2/3 of the pasta and half the chicken, but made all the sauce, and it was just right...not dry, not too saucy. I had no Asiago (a true crime), so I used grated fresh Romano, and it was still good this way, but would have been better with the old, complex Asiago flavor. I too subbed half of the heavy cream with half and half with no problem. This recipe needs more garlic, maybe more chicken bouillion, and salt if you use a not-very-salty bacon. There is still something missing though. I hope someone figures it out and lets me know, because this has potential to be a PERFECT dish! I will make again and adjust the sauce to taste.
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Beef Barley Vegetable Soup

Reviewed: Mar. 10, 2005
INCREDIBLE & BEAUTIFUL!!! I have been making the same vegie-beef stew for 4 years, and it was always good, but I will never make it again! The beef in this soup was very tender and delicious. I didn't have any barley, so I omitted that and used 2 medium cubed potatoes instead. Instead of frozen, I used canned corn, green beans, and peas. I halved the amount of stewed tomatoes (husband doesn't like them), and it was perfect. Also, I like more broth in my soup, so I added 2 cups of water and 2 cubes of bouillion. Served with cornbread. Could not have been better, and the colors made a beautiful presentation!
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5 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Mar. 8, 2005
I am making this as I write in the crock pot. It is so AWESOME I couldn't wait till it was done to write my review. I am going to let it simmer all day in the crock pot and then serve it on leftover "Kalua Pig in a Slow Cooker" from this site. The only change I may have to make is to add a little more heat. As is, it is completely kid-friendly. I just wish I had doubled it so I could refrigerate the leftovers!!!!!!!!!!!!!!
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9 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Mar. 8, 2005
My husband loved this for dinner, took a sandwich to work today and asked if we could have it with barbecue sauce tonight. I, on the other hand, was not as impressed as he, but I did like it. I had a 3.5 lb. roast and cooked it in the crock pot for only 8 hours. ***I did use Hawaiian sea salt (ordered from the net), which is much more mild than regular salt. I think some of the people who said this was too salty used regular salt. If you use table salt, it needs to be scaled down.
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3 users found this review helpful

Apricot Chops

Reviewed: Mar. 6, 2005
Excellent!!! The only way these could be better is if you marinated the chops in the sauce for a few hours (which I will be doing soon)! I halved the sauce, used 3 boneless pork loin cuts baked for 20 minutes, and served with plain white rice. Fast, easy, and delicious!
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3 users found this review helpful

Brian's Favorite Sauce

Reviewed: Mar. 3, 2005
My husband liked this a lot, but it wasn't my favorite. All I could taste was Italian sausage and tomatoes. I only let it simmer for about 20 minutes. Maybe that was the problem. My own sauce is much better, although I may try a quarter pound of Italian sausage in addition to ground beef in my sauce next time for a little kick.
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Italian Creme Layer Cake

Reviewed: Feb. 28, 2005
This was okay for me (never had one before). It got much better after it sat and was best on the third day. My family raved about it and couldn't believe that I didn't love it. I made my own (fluffier than cream cheese icing) frosting: 8 oz cream cheese & 1/2 c. butter-flavored shortening whipped until fluffy with electric mixer. Add 1/2 tsp. vanilla & 1/2 tsp. almond flavoring, then 4 c. confectioners sugar. I think it's a little grainy on day 1, but smooth on the 2nd day.
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3 users found this review helpful

Local Kine Wontons

Reviewed: Feb. 27, 2005
EXCELLENT! Better than restaurant Won Tons. I didn't use water chestnuts, and I used canned white crab instead of imitation. I used the food processor on the onion and crab, because I like the filling to be smooth. My husband and I both loved them! I only made about a third of the original recipe.
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1 user found this review helpful

Bread Pudding I

Reviewed: Feb. 27, 2005
I left out the raisins (personal preference) and only used 5 eggs. I don't think the 6th egg is necessary. It turned out very good. My husband enjoyed it alot too, but I think it needs a sauce or topping of some sort.
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2 users found this review helpful

Green Chile Chicken Stew

Reviewed: Feb. 25, 2005
This is good, but when I think of stew, I think of something thicker than this. All the flour did was make the broth very slightly opaque. Maybe the recipe needs a more precise amount of water or a water to flour ratio. I used 2 serranos with seeds instead of habaneros, and this was just about right for me. It warmed my lips and the back of my throat without scalding anything. Overall, excellent combo of flavors. Served with Mexican cornbread and also with Baked Tostitos. I liked it better with the Tostitos, but my cornbread was a little too moist for this soup. It needs a dry bread.
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19 users found this review helpful

Banana Pineapple Delight

Reviewed: Feb. 23, 2005
In general, this is a delicious dessert, but I felt the custard was grainy and too much work (stirring constantly for over 10 minutes) to come out with a mediocre custard. Next time, I will use vanilla pudding or a different custard recipe instead. I used a walnut crust from this site instead of graham cracker (personal preference). It complemented the dessert very well. I used pineapples in their own juice (all I had), but it would be better in heavy syrup. It was just a tad too tangy in their own juice. I did not let that bear on my rating since the recipe called for heavy syrup.
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7 users found this review helpful

Walnut Pie Crust

Reviewed: Feb. 23, 2005
Very good with Banana Pineapple Delight from this site. I didn't have any ground nuts on hand, so I food processed some walnuts and pecans together. It worked fine. I saved some of the sugary, buttery pieces to sprinkle on top for decoration.
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17 users found this review helpful

Marinade for Chicken

Reviewed: Feb. 23, 2005
AWESOME!!! I marinated frozen chicken in this for about 5 hours. It was still frozen, so I was afraid the flavors would not have been absorbed, but I fixed it on my George Foreman grill (you can fix frozen chicken on it in about 10 minutes), and it was INCREDIBLE!!! This is my husband's new favorite way to eat chicken, and mine too actually. I couldn't stand to throw away the leftover marinade, so I threw some steak in it, and we're having that tonight. I'll let you know how it turns out!
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1 user found this review helpful

Displaying results 121-140 (of 178) reviews
 
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