LadySly Recipe Reviews (Pg. 1) - Allrecipes.com (13870327)

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Goulash

Reviewed: Mar. 22, 2013
2nd time I've made this so this time, I made a couple changes I thought I'd pass on: I replaced the corn and peas with a couple cans of southwestern style corn (corn, onion, black beans, red bell pepper). I also used rosemary/oregano diced (with liquid) for the tomatoes and let everything (minus the sauce, paste and water) simmer down to a nice thick sauce. I replaced the tomato sauce, paste and water and with good old tomato juice until it was the consistency I prefer. I did keep all the other ingredients the same, and it came out great!
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1 user found this review helpful

Spicy Bean with Bacon Soup

Reviewed: Oct. 6, 2012
This was very good... had to ad lib on the peppers though. Didn't have any whole jalapenos, so I seeded some pickled jalapeno slices and chopped them up. Also didn't have actual Cilantro, so I used some Ground Corriander (about 1/2 tsp.), which is the seed of Cilantro. Soup turned out great. Oh, and for those of you that think it's too thin... I let it simmer the first hour covered... then continued to simmer uncovered for a couple more hours. Reduced beautifully to a nice (I'd have to say creamy) consistency.
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3 users found this review helpful

Absolutely The Best Shrimp Scampi

Reviewed: Sep. 24, 2012
Very good recipe as written. But, one thing I do different (which still sticks with the ingredients), is make the flour mix in advance in a container... and toss the shrimp in it well before cooking it, and put it in the fridge for a while. Might look like a goowey mess when it comes to cooking time, but that flavor gets into the shrimp. Now, for those that say "this isn't a scampi because scampi isn't breaded!"... Ummmm Scampi is a very small Lobster caught off Norwegian shores.... soooo.... If you are using shrimp you aren't close anyway. But... I'm not close to Norway... soooo... I love this dish with Shrimp!
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Pineapple Grilled Pork Chops

Reviewed: Sep. 18, 2012
I too ended up marinating the chops for 48 hours (tyvm "Sunny" Florida... finally had enough time to grill them between showers!). I also got that break in the weather about 4 hours before dinner time. So, grilled the chops and pineapple when I could, and put them in the slowcooker on low until dinner time. Very tender and flavorful! Only thing I did different was use fresh pineapple... sliced it, and there wasn't much juice available for the marinade right away... sooo... I put 2 slices in the blender with the rest of the marinade ingredients. Very good recipe!
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1 user found this review helpful

Citrus Turkey Roast

Reviewed: Jun. 7, 2012
I took a turkey breast out of the freezer and then realized it was a turkey roast.... so I did my search for Turkey Roast (not roast turkey) and found this recipe. The first thing I noticed was these are a lot of the ingredients I use when I brine a whole turkey... so I gave it a shot. I was so happy I did! Everything about this was great! Mine was absolutely perfect! Moist, very nice flavor. I used Smoked Paprika. But very very good recipe... thank you so much! I think I'm about to get a major donation of Turkey Roasts according to my dinner guests!
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Colleen's Slow Cooker Jambalaya

Reviewed: Apr. 5, 2012
Made this exactly as written, and very good! Note for those that found it to have too much liquid... Jambalaya is more of a rice casserole... where Gumbo is a Roux based stew that you serve over rice. So if it's too runny for you... add your rice to the slowcooker and let it soak the liquid up... then it's jambalaya! Or you can take this recipe and add a Roux to thicken the liquid up and Voila! You have a nice Gumbo to serve over rice (don't forget to add Okra for gumbo)! This recipe is excellent either way you want to go with it!
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3 users found this review helpful

Simple Chicken Brine

Reviewed: Feb. 26, 2012
Nice basic brine that you can add too. But, one step I always use was omitted... after you take it out of the brine... RINSE UNDER COLD WATER! Gets rid of that brining salt inside and out of the bird. Then pat dry, season, and then I put mine in a rack in the fridge to air dry for an hour. The air dry makes for nice crispy skin.
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32 users found this review helpful

Homemade Four Cheese Ravioli

Reviewed: Mar. 28, 2011
This recipe is very good, but I too had to change up the dough a bit. What I did was instead of 2 eggs and water, I used 1 large egg, 1/2 cup Sour Cream, and 1/4 cup soften butter. Much easier for me to work with. Plus I just dropped them in boiling water until the pasta was done. Also, you can freeze them too. Put them on a sheet in a single layer and put them in the freezer, when the outsides are frozen... into a ziplock they go! Then when you want to use them, take out what you need and drop them in boiling water until they float. You can freeze the sauce in a ziplock too! Busy day? Homemade dinner is done!
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16 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: Nov. 9, 2010
Rave reviess from the family... only change I made was instead of white wine, I had Marsala Wine on hand. Very good! The wine you use does make a difference.
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4 users found this review helpful

Tuscan Soup

Reviewed: Oct. 1, 2010
I've made this twice now... 1st with a medium italian sausage and the 2nd time with hot italian sausage. I have found that the hotter the spices in your italian sausage the better! Puts the perfect blend of spices in the broth! Great comfort soup!
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Sep. 28, 2010
A new #1 comfort food in this house hold. Made exactly as stated and perfect!
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2 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Sep. 28, 2010
I made this exactly as stated, and it came out wonderfully! I served it over buttered egg noodles and asparagus on the side. We couldn't get enough of that flavorful sauce! Wonderful recipe! Wouldn't change a thing!
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1 user found this review helpful

BBQ Chuck Roast

Reviewed: Sep. 28, 2010
This sauce is wonderful! I marinade as I thaw the meat out in the fridge... make your marinade, put the frozen meat in and let it thaw overnight in the marinade. I also did this roast by browning it real well in olive oil and put it in the slow cooker with about 1/2 cup of the marinade... put the sauce in the pan I just browned the roast in (gotta get those brown bits), then reduced the bbq sauce while the roast was cooking... turn it off and let it set until the roast was done and heated the sauce back up a bit. Consistency was perfect! I also used Miller Lite for the beer... it's a very subtle beer for cooking. I would have used the spit method, but it was 97° out there. Not happening! I will repeat it on the spit... in the fall or winter!
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4 users found this review helpful

Make-Ahead Slow Cooker Beef Stew

Reviewed: Sep. 21, 2010
This is a very nice change from the bay leaf recipies I normally use. I used a Sweet Marsala and it added a really nice hint of sweetness to it. I did thicken the gravy a bit more at the end by spooning the juice into another pan and thickening it separately then mixing it back in to the slowcooker... turned out wonderfully delicious! Highly recommend this recipe!
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24 users found this review helpful

Bill Wood's Juicy Pigs

Reviewed: Apr. 8, 2010
Very good recipe! I made it as stated, but there is so much you can do with this base to personalize to your own liking. But the cooking directions, perfect... I wouldn't change a thing! Definately juicy! Plus the pork/beef combo is excellent!
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8 users found this review helpful

London Broil II

Reviewed: Feb. 5, 2010
This is a great recipe. For those of you who may be confused... a "London Broil" is a cooking method... NOT a cut of meat. Butchers adopted the name for it, because it was popular, but it's normally a top round or a flank steak marinated and grilled or broiled. Basically, it's seared heaven to me! And this recipe is tops!
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5 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Dec. 31, 2009
Made as listed, and I think my husband is going to frame this recipe! I was afraid the cayanne was going to be over whelming, but I don't change the recipe the first time I try it. Turned out to be just the perfect amount. Magnifico! I wouldn't change a thing.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 10, 2009
I saved a parmesan shaker and make up a whole batch of this spice blend. Then when I want to make this, I just have to grab that one container out of the spice cabinet and shake away. The original blend is great! But this last batch I made I substituted Smoked Paprika for the regular... incredible flavor!
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1 user found this review helpful

Easy Bake Fish

Reviewed: Apr. 3, 2009
I've used this recipe for years! A variation that I use for a kick is instead of dijon I use Chipotle Mustard, and marinade the salmon or halibut for about an hour, and grill or bake it.
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2 users found this review helpful

Beef Bourguignon I

Reviewed: Feb. 19, 2009
This takes time, but is well worth it! I started the marinade on Monday and Cooked on Wednesday. My husband came home for lunch and was really upset that I made him wait until dinner time for this fantastic dish. I served it over buttered egg noodles with dinner rolls on the side. One tip I do have, whenever I marinade, I use ZipLock bags...fill it up, take the air out, and just flip it over on now and then. One less bowl to clean and getting the air out really increases the potential of any marinade!
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10 users found this review helpful

 
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