Larry Recipe Reviews (Pg. 1) - Allrecipes.com (10194798)

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Sausage & White Bean Soup

Reviewed: Feb. 25, 2011
Maybe I have just been eating healthy, low fat soups too long, because I could practically feel the cholesterol accumulating in my arteries as I ate this. The amount of sausage in this dish (as well as the half and half I added at the very end to 'finish' it - my one recipe alteration) makes it a very hearty, rich soup - I was thoroughly full after eating a rather modest sized bowl. Still I wasn't as wild about this soup as I was expecting to be. It turned out incredibly oily and (to my palate) almost unbearably salty. I did make an error at the grocery store, and picked up 'Mild' italian Sausage rather than the 'sweet' or 'hot' versions specified in the recipe and this may account somewhat for the problem I had with salt and general lack of spice. I was also in a hurry when I made this and was not at all careful about draining the grease from the sausage. So I personally had some minor (and easily correctable) taste issues, but I will say that EVERYONE I served this to went nuts over it and told me repeatedly how delicious it was. The next time I make it though, I think I will completely cook and drain the sausage and remove as much of the grease I can before reintroducing it back into the pot.
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3 users found this review helpful

Bolognese Sauce

Reviewed: Feb. 24, 2011
Yet another satisfied customer. Wow, what a great sauce. My alterations were minor. I used 3 cloves of garlic (put through a garlic press), not 1 and like many others, I used the 6 ounce can of Tomato PASTE, not sauce. In what is probably considered sacrilege, I also melted in about 3/4 of a block of cream cheese after the sauce was finished cooking. *heaven!* This makes a huge quantity of food and I took it to a potluck at work, expecting to bring home lots of it for lunches the rest of the week. Bad plan. The bowl was practically licked clean by the end of the day. (Oh and by the way, I cooked just a pound of pasta at first, as the recipe calls for and it got completely lost in the sauce. There was so much, it was swimming in it. I cooked an additional half pound and even with the much, it was still VERY saucy. The is enough sauce for 2 pounds of pasta, IMHO.
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5 users found this review helpful

Polenta

Reviewed: Aug. 23, 2010
THE classic Italian comfort food, IMHO. And unlike other starches that one can dress up like pasta or rice, polenta does NOT suck most of the flavor out of the sauce you add do it. I would even go so far as to say it enhances it. Asf for finding something called 'Polenta' in the store, some have said no such thing exists, rather it is Corn Meal you seek..Well, this is only half true. Italian Delicatessens and probably some upscale markets do sell a product called 'Polenta' which is considerably more coarse than ordinary Corn Meal. Corn grits are closer to Polenta than corn meal is...
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46 users found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Aug. 18, 2009
I made this using ground Turkey. In light of the people complaining about not being much flavor in the meat, I increased the spices. In addition to the sage, I added an equal amount of Herbs de Provence. I was really happy with the flavor. A couple observations: The sauce really did come out too sweet as mentioned by several reviewers. Next time, I'll use much less brown sugar, if any at all. Also if you plan to use ground turkey for this as I did (to cut calories) I don't recommend the Crock Pot method. I recommend baking in the oven in as large a roasting pan as you can find. So much liquid cooked out of the turkey, the meatloaf was completely submerged in the pot. Also, the liquid had this really unplease looking layer of white goop on top. It didn't affect the flavor, it just looked aesthetically bad. I had to skim off the white stuff and suck out about half the liquid using a turkey baster before the step where you add the sauce. The meatloaf did come out really good though, and it was even better on Day 2.
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1 user found this review helpful

Microwave Lemon Curd

Reviewed: Aug. 1, 2009
Another 5-star review for this wonderfully simple recipe. I've been making my lemon curd on the stove for years using the Joy of Cooking recipe and when I saw this microwave version, the snooty side of me said, "how can this possibly compare?" Well, it does. Came out perfectly the first time. The taste is not too different from the stuff I've been making for years (though it was a little more to the sweet side than the tangy side) and it was soooo easy.. My only variation was that my lemons only yielded about 2/3 cup of fresh lemon juice so I topped it off with the bottled stuff to bring it to the requisite 1 cup.. When I make it again, I may put in another egg yolk or two and see if I can up the richness just a tiny bit. My Personal preference here is that the straining step is not to be skipped. I think this is particularly true if you plan to give this as a gift. You'll be surprised at all the nasty looking bits that a quick run through the seive takes out..plus it improves the final consistency. If you haven't already got one, next time you are at the supermarket, you can pick up a cheapo strainer for less than the cost of a jar of prepared lemon curd and you'll have the piece of equipment forever!
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4 users found this review helpful

Greek Garbanzo Bean Salad

Reviewed: Jul. 13, 2009
Well, when a recipe has almost every one of your favorite ingredients (chickpeas, cukes, olives, etc.) how can it miss? I'm eating my second bowl of this as we speak, and the flavors are near perfect. My modifications were minor. I used just 1 English Cucumber (they are very long!) and like others, I put in more Feta than it called for (probably closer to 3 or 4 ounces) and sprinkled a bit more on when I ate it, just to have it be nice and crumbly. This is very light, refreshing and 'cool' tasting and quite healthy. Seems to me, you could easily make it a main dish by adding some chopped up rotisserie chicken.
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Indian Chicken Curry II

Reviewed: Jan. 12, 2009
I loved this, but will not put in any of the lemon juice at the end the next time I make it. It was all I tasted. The recipe itself is fantastic - spicy and complex. As good, if not better than the indian restaurant near my place. With the cayenne pepper I thought it was spiced just about right, but I do like my indian food hot. As mentioned, serving 4 people with this recipe is pushing it. Maybe 2 small kids and 2 adults, but 4 adults - no way.
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1 user found this review helpful

Best Spanish Rice

Reviewed: Feb. 16, 2008
Bottom line: This is simple and tastes delicious. Sure it's a little bit plain, but it's meant to complement your main dish, not compete with it. I like the recipe as written, but to fancy it up a little for guests, I add some 'mexi-corn' and about a half-can of black beans (rinsed).
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0 users found this review helpful

Salsa Chicken

Reviewed: Dec. 22, 2007
I was stunned at how great this tasted, especially considering how simple it is to make! You can throw this together in the time it takes to remove a TV dinner from the freezer and stick it in the oven. This is truly 'stress-free' cooking as it can be scaled up or down with ease. I just put a generous sprinkling of the taco seasoning on both sides of the chicken and poured on enough salsa to cover the top of each chicken piece. Ditto for the cheese. The chicken comes out so moist and flavorful. I am not a big fan of rice, so I serve this with refried beans and frozen corn. Delish!!! Don't be fooled into thinking it can't possibly be good because it has so few ingredients. This stuff rocks!! For me, the sour cream is required, though. It mellows the whole thing out and makes it that much richer tasting.
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3 users found this review helpful

Rum Raisin Bread

Reviewed: Nov. 12, 2007
What is there to say? This bread is the bomb! Really soft and moist. The first time I made it, my bread maker made mush of the raisins, so I had to adjust the timing for putting them in. I'd also advise watching the bread maker the first time you make it because I found the dough to be much too wet and had to threw in a few extra tablespoons to flour on the first mixing, and then an additional tablespoon when the raisins went in.
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3 users found this review helpful

Light Oat Bread

Reviewed: Nov. 2, 2007
Was expecting to be blow away based on the other reviews. The texture was nice and even in my cheapo-generic bread maker, the coloring was gorgeous, but I thought the finished bread needed a little something more in order to stand on its own. It was a little too plain. Doubling the brown sugar to 1/4 cup and adding a tbsp or two of flour made it just about perfect for my taste. As a general purpose bread for sandwiches, toast, etc. I can't think of another recipe I've tasted that is better. I only give it 4 stars because I prefer a whole grain bread. As a note, I had best results using only all-purpose flour (which is how the recipe is written). My experiment with using bread flour turned out a loaf that was a bit gluey.
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3 users found this review helpful

Quinoa Pilaf

Reviewed: Oct. 17, 2007
Great Recipe as written. Quinoa is a new 'discovery' for me, so it is nice to get some different ideas for using it. Love the lemony flavor dimension. When I made it a second time I added a bouillion cube (chicken flav) to the water, and added fresh mushrooms to the sauteed mixture (just eyeball the amount). Came out even better.
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11 users found this review helpful

Slow Cooker Sweet and Tangy Chicken

Reviewed: Sep. 9, 2007
I'm a single guy and I use my crock pot on th weekends to generate leftovers for lunches during the week. I think I'm going to be eating a lot of Subway this week. This recipe seems like a great starting point, but the finished product definitely needs something. The promised 'hawaiian flair' from the pineapple is completely overpowered by the bbq sauce taste. When the author said this was tangy, they weren't kidding, as the sauce is so tangy it borders on being downright sour. I was expecting a bit more sweet and balanced flavor. On the positive side, the chicken came out very nice and tender as did the veggies. I will use a slotted spoon to separate the food from the sauce and reuse the chicken meat and veg in a simple stirfry.
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4 users found this review helpful

Slow Cooker Chicken Cacciatore

Reviewed: Sep. 4, 2007
I really loved this recipe. Simple and delicious and a real crowd pleaser. I followed the recipe as written The only modification was an additional 3/4 of a can of tomato paste and I threw in 2 boneless skinless chicken thighs because they were available. The bottled sauce I used was 'Newman's Own'. I made it on the weekend so I ended the cooking time at 6 hours and left it at 'warm' for the other 2 hours until the gang arrived. I served it with Penne pasta (plenty of Parmesan over both the chicken and the noodles), salad, and wine. It fed 5 hungry men and no complaints - Just a lot of eating. Believe me I would have heard about it if the food had been bad.
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4 users found this review helpful

 
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