LemonLush Recipe Reviews (Pg. 1) - Allrecipes.com (18699585)

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A Simply Perfect Roast Turkey

Reviewed: Nov. 27, 2013
I think it should be clarified, that the temperature of the bird depends on where you're taking the temperature. If the thigh, then 180, but if the breast.. you want 165. In addition, I like to loosely tent my bird and let it sit for at least 45 minutes before carving. That is the perfect amount of time to get all your other sides baked, prepped and served - and insures a juicy, beautiful bird. The Butterball website has some nice roasting tips, but they don't recommend the foil tent.. I have always roasted my bird this way too.
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Sep. 6, 2011
These were delicious and great flavored. I did add vanilla and toasted pecans. I think the "3 bananas" assume the bananas are on the small side. My cups were filled too full. You only need to fill them about 2/3 full or a bit more as they will rise nicely. Next time, I'll fill 11 cups, not 10.
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3 users found this review helpful

Pan de Sal - Filipino Bread Rolls

Reviewed: Mar. 31, 2011
As a long time baker, I know I could be overly critical, but... I made these a few weelast weekend to go with our Asian BBQ. No one cared for them and didn't eat them. They were heavy and overly sweet. I decided to try them again since these got so many high ratings. This time I made a bunch of changes and did a bit more digging into these rolls. I switched out to All Purpose. A much lighter and tender roll. NO BREAD IMPROVER! Bread improver is overly used by bakers who think that it "improves". Truth is, you can't make an already bad bread better by using it. I used whole milk, not canned. 1 egg, not two, 2 tsp of instant yeast. I noticed in the first batch the strong egg and chemical smell was the first notes of the bread. Used real, unsalted butter and Panko bread crumbs. I think a good option might be a mixture of rice flour, yeast, a touch of sugar and water.. painted on the bread before the rise. When it rises, it will crackle.. much like a dutch crunch vienna loaf. The second batch came out much lighter, better and tastier.
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6 users found this review helpful

Butterscotch Potato Chip Cookies

Reviewed: Mar. 23, 2011
I thought these were very good. I saw an identical recipe somewhere else that called for 2 cups of flour, not 2.5, but I added the extra and thought that the dough was rather dry, but it still came together nicely. My cookies did not bake up flat or spread - they were perfectly shaped. I did add a bit of vanilla. I liked them - unfortunately, my family did not. They did not care for the flavor of butterscotch (wuzzies!) so next time I'll use chocolate chip. I might add some peanuts too.. these would have been great using them. Thanks for sharing, Arlene
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3 users found this review helpful

Mexican Style Pinto Beans

Reviewed: Jan. 13, 2011
This is an excellent recipe and great way to make beans. I use long strips of bacon in mine since I'm not a huge fan of liquid smoke. I remove the bacon just before serving - and cut back the salt a bit. Also, if you smash the beans just a bit before serving, and cook them that way for the last half hour, they will thicken up nicely. Excellent and thanks for posting. Mmmm.. I need to make these again, they are a huge hit at my house.
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6 users found this review helpful

Savory Cheddar Zucchini Muffins

Reviewed: Jan. 5, 2011
These felt and tasted greasy and I suspect it was all the cheese and bacon.. not to mention a half stick of butter divided into 12 "muffins". When I served them, there was so much grease on the napkin lining the bread basket that they were barely touched by my guests and family. They were also very bland tasting and couldn't taste anything but greasy cheese and bacon. The recipe could possibly be rescued with half the cheese, half the butter and some fresh herbs. I think I'd leave out the bacon next time too.
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24 users found this review helpful

Cranberry Orange Loaf ala Belles!

Reviewed: Dec. 15, 2010
This really is an excellent recipe! It should be illegal its so good! The reason I gave it 4 stars and not 5 is because it seemed to need a bit more polishing for my tastes. First, I rough chopped the cranberries because I know that biting into a whole cranberry can be offputting if you're not expecting that bitterness. Second, I substituted butter, not margarine and lastly I added another egg, a touch of vanilla and left out the nuts. This bread was really taken up to the final notch with a glaze of powdered sugar, orange juice, orange zest and a touch of vanilla.. I drizzled it on the loaves when it was mildly warm. So nice and festive and perfect for small gifts in decorative mini loaf pans... thanks so much for sharing.
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8 users found this review helpful

Cranberry Orange Loaf

Reviewed: Dec. 15, 2010
This really is an excellent recipe! It should be illegal its so good! The reason I gave it 4 stars and not 5 is because it seemed to need a bit more polishing for my tastes. First, I rough chopped the cranberries because I know that biting into a whole cranberry can be offputting if you're not expecting that bitterness. Second, I substituted melted butter, not margarine and lastly I added another egg, a touch of vanilla and left out the nuts. Rather than "beating in" the flour, I just gave it a nice stir with a spatula until the flour was "just" combined. Otherwise, your cranberries can break and run. This bread was really taken up to the final notch with a glaze of powdered sugar, orange juice, orange zest and a touch of vanilla.. I drizzled it on the loaves when it was mildly warm. So nice and festive and perfect for small gifts in decorative mini loaf pans... thanks so much for sharing.
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34 users found this review helpful

Banoffee Pavlova

Reviewed: Dec. 12, 2010
I prefer pavlova with more fruit and less sugary adds like caramel from a jar and chocolate. Next time I would leave off the caramel altogether, or make my own from scratch.. too sweet from a jar. As a side note, regular white vinegar is just fine.. I've never used white wine vinegar and I've made dozens of Pavlova's.
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13 users found this review helpful

Raspberry Ribbons

Reviewed: Dec. 9, 2010
I have a batch of these baking now, my third batch this holiday season!... my husband is going nuts! They smell simply out of this world. I followed the directions to a "T" and they turned out nearly perfect, although I have struggled with the cookies spreading as they bake. I quickly re-shaped and re-formed my well for the jam while they were still hot and before the jam went on. I salvaged them nicely that way. The second and third time, I refrigerated the shaped logs for 15 minutes before baking them. Like Sugar Cookies, these can lose their shape and flatten out if the butter is not chilled again. Otherwise, they are perfect every time.. so easy to put together. Thanks you for sharing, Patsy! They are now an intricate part of my cookie platters during the holidays! BTW, for those who are having trouble with the cookies breaking, its because you are making your well TOO DEEP. I keep my cookies exactly 2 inches wide and only make my well about half as deep as the thickness of the cookie. YUMMO!
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5 users found this review helpful

Fantastic Cookie Bars

Reviewed: Nov. 29, 2010
These are really great.. and a twist to the classic 7 layer bar with a graham cracker crust. They do need to be eaten up in a day or two, but these are elegant and rich. I like to toast my coconut slightly in a 325 oven for a few minutes until the coconut begins to turn golden - it brings out a great flavor and crunch. I also use 6 oz of chocolate chips and 6 ounces of butterscotch chips to add an interesting dimension to the dish. Delish!
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16 users found this review helpful

My Mom's Apple Sauce Cake

Reviewed: Nov. 16, 2010
I decided to make this cake because it most closely matched the type of cake I wanted. I did make some changes which are significant and in my opinion, enhanced the flavor. I used two eggs, substituted milk for water and butter for shortening. I also used a tsp of vanilla. I did add a tsp more of cinnamon and didn't have either cloves or allspice, so I used 1 tsp of apple pie seasoning - delish! I also left out the raisins and nuts and substitued about 1.5 cups of finely diced Macintosh apples. I dusted the top with powdered sugar and it was just perfect - without frosting. Excellent basic cake recipe! Thanks so much for sharing - it was very close to the cake I had recently in Colonial Williamsburg, Virginia.
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8 users found this review helpful
Photo by LemonLush

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 18, 2010
This was just OK for me. I thought the addition of the soups made the roast very salty. I started the roast at 9AM and it was done by 6PM. I would probably not add carrots or potatoes to this. I think the salt in the onion soup made the potatoes cooked, but with a tough exterior. Gravy needed to be thickened. Husband enjoyed it, but I probably won't make again. I wanted to love it, but sorry! I have a picture of it though.. sure smelled good all day!
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6 users found this review helpful

My Own Famous Stuffed Grape Leaves

Reviewed: Oct. 18, 2010
I'm not sure what makes these famous, but at my dinner party the fame didn't last long. These were flavorless and not authentic according to my Greek guests. They were missing a greek lemon sauce, which I knew, but figured without meat, it might work. It didn't. They definitely lack a protein though and really need something like pine nuts or ground meat.. lamb, beef or a combo of both. Some guests thought they were OK, some left them on their plates. I've made lots of good Dolmathes in the past.. should have stuck with what works, but was looking for something lighter as a starter.
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4 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Oct. 7, 2010
While these were very nice in terms of crumb and texture, the cream cheese mixture was way too thin to manage. Next time, I'll just use the yolk as it was far too runny to place in the batter. I thought they had enough flavor when a bit of pumpkin pie spice was added - not sure it needed the topping, it made them almost too sweet. I almost cut it out and added some golden raisins. I did cut back on the brown sugar by half and replaced it with molasses, which made the cakes more flavorful. Next time I will use this as a 9 x 9 cake and frost it with a cream cheese frosting.
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4 users found this review helpful

Kelsey's Favorite Stuffed Green Peppers

Reviewed: Oct. 6, 2010
This is a good basic pepper recipe, but I am giving it only 3 stars because of the stuffing to pepper ratio. Wow... a pound and a half of meat to three stuffed peppers? Those must be huge peppers! This actually makes enough stuffing for closer to six average sized peppers, so just beware. I also like using fresh garlic in mine and grated parmesan cheese on the top. With only tomato sauce it lacked some flavor, and maybe a couple tablespoons of tomato paste could round it up a notch. Otherwise a fairly good recipe and one that someone could add more things to.. like chiles, yum!
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3 users found this review helpful

Marshmallow Fondant

Reviewed: Aug. 11, 2010
I'm not a cake decorator, but after seeing all these beautiful creations from photo's, I'd love to give this a try! Marvelous creations and so much talent at All Recipes! WOW!
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4 users found this review helpful

Pavlova Deluxe

Reviewed: Aug. 4, 2010
This is far better than other Pavlova recipes here which don't use enough egg whites and use too much sugar. This one is just right. It is also very authentic in using vinegar, not lemon juice. Where I question things is the use of the springform pan, but what the heck... 19 perfect reviews can't all be wrong! I'm giving it a go, although there is something lovely about a free form pavlova. This desert is claimed by both Australia and New Zealand, but it was invented by a chef in Sydney Australia in honor of Anna Pavlova, the ballerina. So there Kiwi's - the desert is decidely Australian. You've got a flightless bird to brag about.. don't steal the Aussie's deserts. LOL
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9 users found this review helpful

Toads in the Hole I

Reviewed: Aug. 4, 2010
As for this recipe, try cooking your sausages directly in the pan at the 400 degree oven. When they are half baked, and the pan is sizzling hot, pour your Yorkshire batter over the top and let them finish baking. DO NOT open the oven. They will puff up beautifully. It also helps to make your batter in advance and let it sit mixed on the counter at room tempertaure to ensure a BIG puff.
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52 users found this review helpful

Banana Banana Bread

Reviewed: Aug. 3, 2010
This bread was certainly, "banana" flavor infused, but it lacked a bit of sweetness for me and next time I'll add 1/4 cup more sugar. I also felt it needed a flavor boost, so I added vanilla. I really liked the texture of this bread and it did bake up beautifully. My family devoured it rather quickly. Thanks for sharing!
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6 users found this review helpful

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