Leslie from Aurora 1 Recipe 37 Reviews 30 Collections Links recent activity see all Allrecipes Member marked Leslie from Aurora’s Key Lime Pie Recipe review helpful. 02/26/2023 Leslie from Aurora reviewed ANNRICHARDSON’s Key Lime Pie Recipe. 02/06/2023 I would give this 6 stars if I could! Sooo good! I didn't have quite 3 cups worth of condensed milk, so just used the 2 cans worth I had, and it was fine. I juiced 1 lb. of key limes which gave me a little over 3/4 cup, and that was fine too. I made a 9" Graham cracker crust using what was about 2 cups crushed Graham crackers, 1/3 cup white sugar, and 8 T. melted butter. It was the best key lime pie I'd ever tasted! Helpful (1) Leslie from Aurora reviewed ChrissyCoole’s Cranberry Pear Salad Recipe. 12/06/2022 I halved the dressing and still didn't use it all. Added a little basil and garlic salt to the dressing as well. To the salad I added some red onion, and goat cheese instead of havarti, and used chopped pecans and sliced almonds without browning. Turned out great! Helpful (0) Leslie from Aurora reviewed Robin’s Chicken and Red Wine Sauce Recipe. 12/06/2022 This is a wonderful recipe! I used skinned, boneless thighs instead of breasts. Sauteed about one tablespoon garlic, red onion, and some mushrooms before cooking the chicken. Set that aside and put back in after the wine was added. I added fresh ground pepper, and salted the thighs with a little kosher salt. Also used about 1/2 cup brown sugar sprinkled on both sides with the tablespoon of paprika. Added about 1 tablespoon of cornstarch to the wine to thicken the sauce. I also added about half a tablespoon of garlic salt. Decided not to drain the drippings as I thought it would give it more flavor. Awesome! Husband just LOVED it! Helpful (0) Leslie from Aurora reviewed Louise’s Best Sweet and Sour Brisket Recipe. 06/29/2021 I've made this brisket twice now and everyone has just loved it! The only changes I made where to increase the sauce ingredients by 50%, which I felt was just right for a 4 lb. brisket. This will become a traditional meal for us for Passover. It feels like a recipe that's been handed down, so fits that special benchmark. Helpful (0) Leslie from Aurora reviewed Amanda Bibb’s Artichoke Chicken Recipe. 03/13/2021 Delicious! Did make some changes based on some of the other reviews. I used 6 boneless, skinless thighs and marinated them for about 20 minutes in the marinade I drained off a 14 oz. jar of roasted artichoke hearts. Then I sprinkled them with kosher salt and lemon pepper. I browned them in about 1 T. olive oil on med-high, and placed them in an 8"x8" pan. For the topping I increased the parmesan to 1 c., and used 1/2 c. mayo & 1/2 c. sour cream. I minced 2 cloves garlic and sauteed in the pan I'd browned the chicken in for 2 minutes, then added that to the topping along with a pinch of garlic powder and some ground pepper. Topped, and baked. In the pan which I'd browned the chicken in, I sauteed 1/2 sliced red onion, a little minced garlic, and 5 large sliced mushrooms. Set that aside till the chicken was near done. I added around 7 oz. fresh spinach to the pan with mushrooms/onion/garlic and heated till it was slightly wilty. I added about 6 oz. of orzo I'd cooked to al dente and lightly salted, blended it all together then put in a large heated serving dish. Then I placed the chicken pieces on top of the spinach mix (re-spooned the topping which had slipped off a bit) then put under the broiler to brown for a bit. We absolutely loved it! Helpful (0) Personal Recipes 1 Herbed Turkey and Rice Meatloaf Ratings & Reviews 37 see all Key Lime Pie 02/01/2023 I would give this 6 stars if I could! Sooo good! I didn't have quite 3 cups worth of condensed milk, so just used the 2 cans worth I had, and it was fine. I juiced 1 lb. of key limes which gave me a little over 3/4 cup, and that was fine too. I made a 9" Graham cracker crust using what was about 2 cups crushed Graham crackers, 1/3 cup white sugar, and 8 T. melted butter. It was the best key lime pie I'd ever tasted! Helpful (2) Best Sweet and Sour Brisket 06/29/2021 I've made this brisket twice now and everyone has just loved it! The only changes I made where to increase the sauce ingredients by 50%, which I felt was just right for a 4 lb. brisket. This will become a traditional meal for us for Passover. It feels like a recipe that's been handed down, so fits that special benchmark. Helpful (0) Artichoke Chicken 03/13/2021 Delicious! Did make some changes based on some of the other reviews. I used 6 boneless, skinless thighs and marinated them for about 20 minutes in the marinade I drained off a 14 oz. jar of roasted artichoke hearts. Then I sprinkled them with kosher salt and lemon pepper. I browned them in about 1 T. olive oil on med-high, and placed them in an 8"x8" pan. For the topping I increased the parmesan to 1 c., and used 1/2 c. mayo & 1/2 c. sour cream. I minced 2 cloves garlic and sauteed in the pan I'd browned the chicken in for 2 minutes, then added that to the topping along with a pinch of garlic powder and some ground pepper. Topped, and baked. In the pan which I'd browned the chicken in, I sauteed 1/2 sliced red onion, a little minced garlic, and 5 large sliced mushrooms. Set that aside till the chicken was near done. I added around 7 oz. fresh spinach to the pan with mushrooms/onion/garlic and heated till it was slightly wilty. I added about 6 oz. of orzo I'd cooked to al dente and lightly salted, blended it all together then put in a large heated serving dish. Then I placed the chicken pieces on top of the spinach mix (re-spooned the topping which had slipped off a bit) then put under the broiler to brown for a bit. We absolutely loved it! Helpful (0) Tilapia Feta Florentine 07/21/2020 This was absolutely delicious! I didn't have tilapia so I went with swai, which was perfect. I doubled all of the ingredients except for the spinach, and was very glad I did. It had lots of flavor. I added the spinach in increments so that there would be some less wilted spinach when it was finished - did the same with the feta. Next time i think I would add even a bit more feta. I used garlic salt in place of salt, and added some lemon pepper. After finishing the spinach mixture, I decided to add about 1/3 to 1/2 cups marinated artichoke hearts, which I sauteed for about 5 minutes. Really gave it extra oomph! Because I had 2 lbs. of swai, I doubled the butter mixture. I also added some garlic salt and Italian seasoning to that before brushing on. Served it with basmati rice made with a little of the artichoke marinade added to the water. The whole dish was just fantastic; so glad there's leftovers! Helpful (0) Flounder Mediterranean 04/21/2020 I've made this a couple of times now, and it is indeed delicious! The first time I used fresh tomatoes, the second time I had to resort to a can of fire roasted diced tomatoes, because I couldn't find the tomatoes I was certain I'd picked up at the store. Oh, well. I thought it was definitely better with the fresh tomatoes. Like others, I also cooked the fish beforehand (sauteed in olive oil and a little butter), then kept it warm in the oven till the sauce was ready, covered it with the sauce and cooked it about 5 minutes more at the required temp. I think next time I will cook them separately on the stove top, rather than bake so the fish will have some crunch. Helpful (0) Chicken and Olives 04/18/2020 Fantastic recipe! Loved everything about it, especially the herbs de Provence, I felt they really gave it a unique flavor. I never realized how well that blend works with Mediterranean cuisine! The only change I made was to use thighs (skin on, bone in) instead of the breasts. Because of the bone, they weren't quite done when the sauce was, so I nuked them separately for a couple of minutes, and they were perfect. Served over rice. Sooo good! My husband said that this is one of his top favorites of the recipes I've made from Allrecipes. Helpful (2) recipe collections 30 see all All Saved Recipes 257 Recipes Miscellaneous 1 Recipe Entrees Italian 1 Recipe Indian 2 Recipes Christmas to try 2 Recipes Niko to try 1 Recipe