Lu Profile - Allrecipes.com (1837731)

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Living In: Johns Creek, Georgia, USA

Member Since: Jul. 2000

Cooking Level: Expert

Cooking Interests: Baking, Southern

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Recipe Box 641 recipes

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Romantic Chicken with Artichokes and Mushrooms
By: Caity-O
Kitchen Approved

Asian Lettuce Wraps
By: Rachel Castro
Kitchen Approved

Low Carb Pancake Crepes
By: chazmataz
Kitchen Approved

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Blog 1 post

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Hi everyone

Jan. 22, 2009 2:20 pm

Updated: Sep. 27, 2009 9:56 am

I love to cook and I LOVE All Recipes. MORE

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From The Blog: Lu's All Recipe Blog

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About this Cook

I love to cook and have been a fan of Allrecipes since almost day one.

My favorite things to cook

Comfort foods, Cajun and Creole foods, stews, baked items

My favorite family cooking traditions

My specialty is Southern Cajun with a Spanish flair!

My cooking triumphs

I have won several cooking contests and love to try new things.

My cooking tragedies

Too many to list with 1000 characters.

Recipe Reviews 160 reviews

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Traditional Indiana Breaded Tenderloin Sandwich

This was delicious. I made half with Panko bread crumb and half with regular bread crumbs. The regular crumbs seemed to cover the pork better, but they were both delicious. They were even great the next day.

1 user found this review helpful

Reviewed On: Nov. 24, 2011

Faye's Duck Dressing

From recipe submitter: although this recipe includes sage, and it can certainly be used if you like sage dressing, the original recipe should not include sage. The key to this recipe is making sure you add enough liquid to the dry ingredients.

1 user found this review helpful

Reviewed On: Nov. 24, 2011

Bone-in Pork Roast with Apple-Rhubarb Glaze

I thought this was a good blend of flavors and produced a very moist pork roast. I struggled a bit with the cooking method. My pork loin was only 3 lbs., so I decided to cook it for 3 hrs initially before adding the sauce. But It wasn't nearly ready, so I ended up increasing the temperature to 350 for the next hour when I added the sauce. At the end of that hour, the temperature was almost 160 degrees but the roast was soggy looking, so I increased the temperature to 425 for 15 minutes to brown it a bit. The sauce was tasty but 2 quarts of chicken stock was too much. I put half that amount and still had a pretty watery sauce. But the taste of rhubarb and apples was excellent. I think with some tweeking, this will be a great recipe. Thanks for sharing!

7 users found this review helpful