lmk Recipe Reviews (Pg. 1) - Allrecipes.com (10215693)

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Creamed Cucumber Slices

Reviewed: Jun. 20, 2009
My mother not only added thinly sliced onions but she'd soak them most of the day or overnight in brine (salt/water) solution and then drain, rinse and squeeze out the liquid and then continue with the recipe, sometimes creamy and other times with just the vinegar/sugar. Guess it depended on her mood or what we were having for dinner, either way..it's comfort food to me!
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27 users found this review helpful

Sweet and Sour Pickled Beets

Reviewed: Feb. 27, 2008
Add hard boiled eggs to jar and let set in frig for a couple of days. Really good pickled eggs!
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13 users found this review helpful

Oven-Barbecued Spareribs

Reviewed: Feb. 23, 2009
So interesting, this is pretty much like my mothers of thiry some yrs ago! Although she added chopped green pepper and instead of chili powder she added a tad of Heinz chili sauce. My father was a grill master but the spare ribs she always did in the oven..tender and YUMMY!
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11 users found this review helpful

Pasta and Cauliflower

Reviewed: May 13, 2010
I roasted my cauliflower first, I'm becoming a HUGE fan of roasting veggies...brings out an entirely new and IMPROVED flavor.
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7 users found this review helpful

Grilled Stuffed Chicken With Olive and Caper Puree

Reviewed: Jul. 12, 2009
I went by the recipe but tucked this mixture under the skin of chicken thighs. A very nice change to boring thighs! Next time I may try pimento stuffed green olives (I'm an olive freek-must be the salt)!! YUM
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7 users found this review helpful

Navy Bean Soup I

Reviewed: Mar. 18, 2013
First tip; never add salt to cooking beans, don't know the reason but if you do add salt the beans never get done all the way, could be a reason for your crunch. My mother made the best bean soup ever and she always started with leftover ham bone (flavor is in the bone) also believe it or not at the very end of making the soup ....for a large pot of soup add 3-4 tbl. of cider vinegar. People will have NO idea what's different but it does give the soup more flavor. Good luck. Hope I helped.
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6 users found this review helpful

Bloody Mary Cocktail

Reviewed: Aug. 10, 2012
Good but to make it great (in my opinion) add a splash of dill juice. They sell it in several stores around here and it gives it just something extra that you can't quite put your finger on, plus agree the hot sauce is a bit too much for me, but I"m a wus!
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6 users found this review helpful

Bruschetta A La Maille®

Reviewed: Jan. 9, 2013
I didn't have any of the old style mustard, so I winged it. Cut the bread, toasted it in the oven, rubbed it with garlic (I didn't think it would give too much flavor by just rubbing-boy was I WRONG) I diced 1/2 of a large shallot-it was a little strong so I took the edge off by sauteing in a pan w/a little evoo added some diced heirloom tomato (saving some fresh dice) sprinkled the toast w/evoo added the saute mixture, topping with the rest of the fresh heirloom tomato and torn pcs of fresh basil......YUM will make again!
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5 users found this review helpful

Halupki (Stuffed Cabbage)

Reviewed: Apr. 24, 2012
I'm of German decent and this sure looks like what I've made (and of course my mother/grandmother) except we've always used our own canned stewed tomatoes along with sauerkraut. The tomatoes cut the sourness of the kraut so the kids would eat it. But the sweet/sour caught my eye and I think it's a nice change. I've only given this four stars so far as your recipe is in the oven right now. I'll edit this after I'd tasted but it sounds yummy. Oh and I did put all on a bed of sauerkraut...it's a rule! lol lol ok...next day. I'm now giving it 5 stars1 Only thing I'd change is adding some tomato sauce to the meat/rice mixture. YUM.
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5 users found this review helpful

Traditional White Bread

Reviewed: Jan. 27, 2012
Excellent Bread! I used only2 t. salt, used EVOO instead of lard and added some dried herbs at the end of the "sponge" stage.
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5 users found this review helpful

Braised Corned Beef Brisket

Reviewed: Mar. 17, 2013
I've been boiling corned beef for decades! Never again!! This was by far the best corned beef I've had. I didn't have kitchen bouquet but I don't think it was needed. I also did not throw out the spice pack but put it in a large dutch oven with all the veggies and that gave my veggies a good flavor. I use onion, carrots, pototoes and rudabagga-may not have spelled that correctly and of course cabbage. For those of you that have never tried rudabagga now is a good time to taste it, I personally think it tastes like a cross between a potato and a carrot. Let me know what you think.
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4 users found this review helpful

Baked Beans II

Reviewed: Sep. 28, 2011
Good recipe although I add cider vinegar instead of red wine. Anyone out there that has their mother's or grandmothers old bean pot...USE IT, I don't understand why but I swear it's MAGIC! I like this recipe but I think I could almost put anything in my mothers bean pot and they would be excellent!
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4 users found this review helpful

Baby Back Ribs

Reviewed: May 4, 2011
I also made my own BBQ sauce and in addition to KERI's note (which I also agree) regarding her potatoes I would suggest slicing and topping the potatoes with onion.
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4 users found this review helpful

Hummus III

Reviewed: Jun. 15, 2012
I personally omit the paprika and parsley and right before serving drizzle a little evoo on top. I DO NOT recommend using a food processor, at least with mine...I still had small bits of the beans, the blender works out much better for me.
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3 users found this review helpful

Scallops and Spinach over Pasta

Reviewed: Jun. 26, 2010
I read where others felt this was bland so I started mine with sage butter and put in a large sliced clove of garlic, the only other change I made was I used chicken broth instead of water and of course added more lemon simply because I love lemon.
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3 users found this review helpful

Grilled Rock Lobster Tails

Reviewed: May 4, 2010
These were good but I don't buy lobster that often (hardly EVER) so I must say; I missed the butter. I personally think NOTHING can top lobster tails dipped in clarified butter, drool.
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3 users found this review helpful

Mom's Best Meatloaf

Reviewed: Oct. 31, 2008
Recipe was great (although I omitted the corn meal-only because I personally don't care for it). Before placing meatloaf in the loaf pan I patted it into a rectangle and put shredded cheese down the middle, rolled it up and patted it into the pan and baked as stated. Nice surprise inside!
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3 users found this review helpful

Oxtail Soup II

Reviewed: Feb. 22, 2014
I've grown up eating oxtail soup. It used to be made usually at the end of the week and throw all the leftover veggies in. I've changed it a bit. I used a pkg of frozen veggies, celery, carrots, onion and garlic. I add my own canned stewed tomatoes and I make my own noodles (my kids used to ask if I made noodles or not-if not they really didn't care for the soup that much). Also and most important I think, you must cook oxtails forever to get them fall off the bone tender. I usually start my soup late morning and let the oxtails, onion and garlic cook in water(add more if needed) at least two to three hours, skimming now and then. I also shred my cabbage and add that after the raw veggies, noodles of course go in last. I also add a bit of tomato juice if I have it handy. I always cooked this on the weekend being a single mom and working during the week. I relaxed making this especially during football season. Great with crusty bread. oh and I usually throw in some parsley (Italian) and some dried basil. Gives it all a nice flavor.
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2 users found this review helpful

Southern Collard Greens

Reviewed: Sep. 15, 2013
I used the exact recipe as written except I didn't use the oil I used a splash of cider vinegar as another person suggested. That seemed to be how I remember it the year I lived in N. Carolina, I worked at a hospital and they had collard greens and grits everyday in the cafeteria and I loved them (won't mention the grits don't want to start a war) lol but my grits didn't turn out too well. Should I have cooked them longer? They seem to be missing something but I don't know what, I know it's not heat cause theirs weren't hot in the least, can anyone give me ideas?? I'd appreciate it.
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2 users found this review helpful

Grilled Asparagus

Reviewed: Jun. 20, 2013
This is how I make mine but I also wrap them in foil and that way I can add thinly sliced garlic. And I also use lemon pepper instead of regular pepper.
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2 users found this review helpful

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