leahnwells Recipe Reviews (Pg. 1) - Allrecipes.com (1998497)

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Southern Fried Cabbage

Reviewed: Jan. 1, 2007
Great recipe, but I think it is better if you double the bacon and omit the vegetable oil. Next time, I also will take the suggestion of dipping out the bacon before adding the cabbage and onion, then adding the bacon back after the cabbage and onion have been fried. The bacon does get a little soggy if you keep it all in the pot together.
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384 users found this review helpful

Apple Butter Pork Loin

Reviewed: Jun. 27, 2006
I put everything plus a sliced apple in the crock pot on low for 8 hours. I then took the roast out and sliced it. I reduced the juices on the stovetop and added 1 tsp. of corn starch to make a gravy, which I served with mashed potatoes. Very yummy, and oh-so-easy with the crock pot.
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131 users found this review helpful

Asian Chicken Noodle Salad

Reviewed: Jun. 7, 2006
Awesome salad!!! But please, do not use the 2 tbsp. of butter to toast the nuts & noodles. It is completely unnecessary and simply adds fat and calories. If you have peanut oil, substitute it for the vegetable oil too. It has a more complementary flavor for this recipe. Also, this salad is really good without chicken as well. I served it as a side dish to roasted chicken instead of tossing the chicken in it. I used less of the dressing this way, which cut down on fat and calories too. Overall, great recipe!
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127 users found this review helpful

Carrot Cake

Reviewed: Dec. 27, 2006
This was good, but there are some serious changes that need to be made to rate it as five stars. First, you must add 2 tsp. of baking powder. Second, 1 1/2 c. of oil is too much, even for a southern cook. You could easily cut out 1/4 or 1/2 c. of oil and still have an incredibly moist cake. I cannot comment on the frosting, since I used cream cheese frosting II from this site instead. With these changes, this recipe is probably five stars. Tip: 1 lb. of carrots equals about 3 c. shredded. Also, I liked this as a layer cake. Next time, I will probably make three layers, rather than two.
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114 users found this review helpful

Cheese Lover's Tuna Casserole

Reviewed: Feb. 2, 2005
I changed so much that I probably shouldn't rate this recipe, but it was delicious so I had to. I have made tuna casserole once before from a different recipe, but didn't care for it. When I saw this one, it seemed more suited to my tastes. I used twice as much macaroni, same amount of tuna and cream of mushroom soup, 3/4 lb. Velveeta instead of cheddar put directly into the mixture and topped it with shredded cheddar then put crushed Ritz crackers in butter on top. It was rich and fattening, but so very good. Unlike the recipe I used before, the tuna did not overpower everything else. I loved it and am looking forward to leftovers tonight!
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87 users found this review helpful

Baby Carrots with Dill Butter

Reviewed: Jun. 25, 2007
I thought these were a great side dish. I used 1/2 tbsp. of dried dill, since I didn't have fresh. I used a fresh lemon, as the recipe calls for, and I did not find the lemon flavor overpowering as others have. I thought it was just right. Also, I steamed rather than boiled them for 8-10 minutes to retain flavor and nutrients.
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82 users found this review helpful

Chocolate Cookie Cheesecake

Reviewed: Jul. 27, 2007
Wow! What a great dessert! This is one of the most delicious, rich, and decadent desserts I have ever eaten!!! That said, next time I will NOT add the cinnamon. I only used half the amount the recipe called for, but it still was too obvious and clashed with the flavors of the cheesecake. Also, when adding the sour cream mixture to the top of the cheesecake, be careful not to pour it directly into the center, as I did. This results in a big gob of sour cream mixture sinking into the cheesecake. Despite this, it still turned out magnificent. The chocolate top layer covers up any imperfections, and it truly is bakery/restaurant quality.
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60 users found this review helpful

Annie's Turkey Salad

Reviewed: Jan. 21, 2005
I'm not sure why this is so good, but it is. My husband & I love turkey, but with just the two of us, we get tired of the leftovers long before they're gone. This is a delicious & easy way to use up the leftovers. I've made soup out of leftover turkey before, but I like this much better. I put it on fresh croisants with lettuce, tomato & a little tobasco. Yummy! Also, I don't like sweet pickles normally, but in this they are the perfect complement. I used Dijonaisse (sp?) for the mayo mustard blend. Excellent recipe. Thank you.
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55 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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47 users found this review helpful

Butternut Squash with Onions and Pecans

Reviewed: Oct. 11, 2005
I made some health-conscious changes (margarine instead of butter, fewer nuts), added some dried cranberries for color and texture, coarsely chopped my onion, sprinkled on a light dusting of cinnamon, and used dried parsley (all I had). The recipe turned out very good, and the presentation was very aesthetic. The contrast of orange squash, deep red cranberries and a hint of green parsley is beautiful.
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41 users found this review helpful

Hopi Corn Stew

Reviewed: Oct. 7, 2005
My husband and I enjoyed this stew. It's an interesting variation of vegetable beef soup. We enjoyed the chili powder and canned chilies. Definitely not too hot. It could stand more heat if you like hot stuff.
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31 users found this review helpful

Onion Rice

Reviewed: Apr. 27, 2005
Awesome! I used 1/2 package dry onion soup mix along with the chicken broth. I only had plain onion on hand, so I used one small one chopped. I loved this rice! My husband like it, too.
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30 users found this review helpful

Yummy Artichoke Dip

Reviewed: Dec. 22, 2006
This is really good and easy. I used low-fat mayo and didn't notice any difference in taste. I'm thinking I might used plain artichokes next time instead of marinated. I also might add some minced garlic. Just some ideas, but it's great as is. I sprinkled paprika on top for some needed color.
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27 users found this review helpful

Pineapple Mojo Cake

Reviewed: Jan. 9, 2003
Scrumptous!!! I fixed this as a sheet cake for lack of round cake pans of the correct dimensions. It was extremely moist & delicious. My husband & I finished the entire cake in less than a week!
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27 users found this review helpful

Southern Ham and Brown Beans

Reviewed: Jun. 29, 2005
I've been making brown/soup beans as my mother and grandmother always have, not adding any spices, just what they refer to as "fatback." I used the "fatback" for this recipe as well, but used the listed spices, and I LOVED it! I will never fix beans the same way again! We always serve it with cornbread, fried potatoes, and pickle lily or homemade sourkraut.
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25 users found this review helpful

Strawberry Refrigerator Cake

Reviewed: Nov. 15, 2004
If you have trouble getting the strawberry puree to sink into the cake, make sure you make large and deep holes (try a wooden spoon's handle) about 1" apart. **To make this cake travel-safe, try cutting the cake into 1" cubes then layering it in a sealable bowl. Half of the cubed cake, half of the pureed strawberries, half of the pudding mix and repeat. Garnish with a few fresh strawberries and refrigerate! This is my family's favorite way to eat it!!!
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23 users found this review helpful

Thick Chocolate Shake

Reviewed: Jul. 10, 2009
Very good milkshake. Powered egg whites were $11/can at my local Kroger, plus $3 for the Nesquick, and $3 for the ice cream. That equals a pretty expensive milkshake. I hope I can find something else to do with those egg whites. If you're trying to save money and don't already have the egg whites in your pantry, skip them. I think the shake would be just as tasty.
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21 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

Honey Lemon Tea

Reviewed: Jun. 7, 2006
I started drinking this while I had laryngitis and the flu, but this week I'm all better and still craving it. I'm sippin' on some right now, as a matter of fact! All the ingredients can be altered to taste, so do your own thing with this one. I guarantee you can figure out a way to like it. Oh, by the way, my grandma used to make these with a shot of whiskey and call it a Hot Tottie.
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18 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Jun. 6, 2006
This is a great starter recipe, but definitely listen to the other reviewers to kick it up a notch to a full 5-star rating. I rubbed the chicken with a good olive oil, minced garlic, and fresh lemon juice mixture. I also sprinkled the breast with kosher salt and fresh cracked black pepper. Furthermore, I added sliced garlic cloves to the cavity, in addition to the onion. Next time, I will add lemon wedges as well. I did use dried rosemary (all I had on hand), but I will use fresh next time. Because the flavor is not overpowering, this is a very versatile dish. The leftovers can be used in nearly anything. It is far better than any store-bought rotisserie chicken I have ever eaten and well worth the time investment.
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18 users found this review helpful

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