Luna Recipe Reviews (Pg. 1) - Allrecipes.com (10314058)

cook's profile

Luna

Reviews

Menus

 
View All Reviews Learn more

Banana Oat Muffins

Reviewed: Apr. 29, 2014
A definite keeper. Very banana bread-like. Mostly made as is. Upon the suggestion of another reviewer, did the 1/2 c. brown sugar & 1/2 c. white sugar + 1 TBS extra w. sugar, added a splash more vanilla & a couple of dashes of cinnamon. Thought I'd overcooked them, but they were still moist and they rose nicely. 3 overripe bananas I had saved in the freezer did the trick (after defrosting). I can see adding blueberries, nuts, raisins, zucchini, & cranberries in future batches and maybe adding some nutmeg as others have suggested. I will try subbing applesauce for the oil, using part wheat flour, & egg whites for the eggs to see how that turns out to make things a little healthier. I will DEFINITELY make these again as my picky 3 y/o really enjoys these and they make a good on-the-go breakfast muffin option.
Was this review helpful? [ YES ]
0 users found this review helpful

Healthy Garden Salad

Reviewed: Apr. 20, 2011
This recipe is a keeper! I just used it as inspiration as I did not have all the ingredients on hand and wanted something fresh tasting to put into some flour tortillas. My filler was as follows: can of black beans, can of corn, 4 green onions, 2 cloves garlic, cut up ripe mango, 3/4 kosher salt, 1 tsp. white sugar, juice of 1/2 lemon, 3 tbs. red wine vinegar, 2 tbs. peanut oil. Wow, was it ever good. I just had two tortillas filled with this mix and am ready to make myself one more for lunch. I would feel like a glutton, but not too bad since this is so much more of a healthy option. I can't wait to make the whole salad as directed. This also made plenty of salad for 2-3 days worth of lunch tortillas.
Was this review helpful? [ YES ]
3 users found this review helpful

Golden Rum Cake

Reviewed: Apr. 20, 2011
Pretty good recipe. Am a Bacardi girl, but I used Appleton Estates Jamaican Rum (never had it before...very smooth tasting), used a stick of Smart Balance Buttery Taste instead of butter, greased and coated the bundt pan with granulated sugar, used 1-1/2 small 2 oz. packs of chopped pecans (still a little much for me, 1 would do), poked holes with a metal skewer, poured 1/2 of the rum liquid in the pan, put the cake back and poured the rest over the top and sides. Baked for 45 minutes at 325 and it came out just right. The only misstep was that I added the ingredients for the rum sauce all at once in the pan to cook on the stove, but it still seemed ok. I will make again, but will probably poke the cake up a little better so it can soak up the rum sauce more evenly. The cake looked very pretty. This was very quick and easy to put together. A great semi-scratch cake.
Was this review helpful? [ YES ]
5 users found this review helpful

Baked French Fries II

Reviewed: Apr. 18, 2011
I agree, very good potatoes! My +1 commented favorably on them twice while we were eating them (with some baked BBQ chicken drumsticks and a green salad) and once more after dinner was done. A keeper for Mr. Picky apparently. :-) I mostly followed as directed, but added a little overage of each ingredient as I used 4 medium sized potatoes and a little olive oil to help coat the potatoes. I cut them into thick wedges and mixed everything up in a large ziploc. Baked in oven at 400 for 40 minutes. It is essential to coat the foil on the baking sheet well with vegetable spray so the potatoes won't stick. I added about a 1/2 teaspoon of pepper and 1 teaspoon of kosher salt into the bag. I am a bit lazy, so I am interested in doing as little as possible with food at times, but I can see how flipping the these french fries in the middle of baking could provide more even crispiness. Mine turned out a-ok the lazy way. I will definitely be keeping this recipe in the rotation.
Was this review helpful? [ YES ]
1 user found this review helpful

Baked French Fries I

Reviewed: Apr. 17, 2011
Followed recipe (doubled for 2 large potatoes) and added a 1/2 teaspoon of salt into the mix a along with 1/2 teaspoon of pepper per potato. Very easy to pour all ingredients in a ziploc and shake up. Oiling up the foil on the baking pan is essential. Taste was pretty good, but half of the batch of fries were dried out and some burned due to the high oven temperature suggested in the recipe. 45 minutes at 450 degrees is way too long and I chunkified my fries (though they were not technically wedges). Next time I will try reducing the time to 30 mins. or lowering the degrees to 400 @ 45 and see how that works out. At the very least, try checking your fries at the 30 minute mark if you go with the original recipe temp and time.
Was this review helpful? [ YES ]
4 users found this review helpful

Grilled Delmonico Steaks

Reviewed: Apr. 17, 2011
Per other reviewers, I used this marinade for a lesser cut of meat (a large chuck roast steak) that was on sale. I marinated overnight in a ziploc bag. Followed other reviewers suggestions and left out the salt. However, I did not have low sodium soy sauce. The result was a tad salty still, but still edible. For the steak seasoning I used the Montreal kind which has a decent amount of salt in it as it is. Overall, I did not like the taste of the marinade even if I took some more steps to reduce the extra salt content/taste. I really wanted to like this, but I will not attempt again. Aside from the saltiness, it was a mish-mash of flavor, nothing stand out or good about it.
Was this review helpful? [ YES ]
1 user found this review helpful

Blueberry Breakfast Sauce

Reviewed: Jan. 18, 2011
This blueberry sauce was AMAZING! I used it on waffles made with the Bisquick box recipe (added 2 tbsp of sugar and 1 tsp of vanilla to the waffle mix) and the combination was GREAT! I used 2 tablespoons of cornstarch for the sauce like some reviewers suggested and the sauce had a nice thick consistency. I like this sauce better than syrup for sure.
Was this review helpful? [ YES ]
3 users found this review helpful

Potato Chip Chicken

Reviewed: Jan. 11, 2011
This was a great switch up from the usual baked chicken. I am keeping this recipe in the dinner rotation for sure. I did not have fresh parsley so I just used 1 tsp. of dried and minced dried onion since I can't seem to find onion powder anywhere lately. I also baked it in the oven. I look forward to trying BBQ chips in the future, adding parmesean cheese and working with the seasonings. UPDATE: Tried with BBQ potato chips and not as good (just okay).
Was this review helpful? [ YES ]
3 users found this review helpful

Taco Seasoning I

Reviewed: Jan. 11, 2011
Made this seasoning last night to use for chicken tacos. Excellent flavor. It will be my go-to seasoning from now on. I did not have onion powder so I used an equal amount of dried minced onion. Didn't have sea salt either so I used 1-1/4 tsp. of regular table salt. For 2 large cut up chicken breasts, I used 2-1/2 tbsp. of the seasoning and 1/2 cup water. I will use a little less than that next time with 1/4 cup of water. Worth doubling or tripling to keep in a jar in the cabinet.
Was this review helpful? [ YES ]
3 users found this review helpful

Fluffy French Toast

Reviewed: Jan. 2, 2011
Awesome recipe / taste, followed the ingredients exactly, I will make again! My bread was a LITTLE wet in the middle and I just did a quick dip, so that probably has more to do with my personal cooking technique. Another reviewer suggested to cover the pan while cooking so I will attempt that. I see that other people have had trouble with making the mix stretch...I made 8 slices from a regular sliced loaf and still had mix left to dip the bread in. Update: Covering the pan definitely works better. I never have old bread on hand and found that this recipe works very well with store brand Texas toast bread. Worth trying with the Blueberry Breakfast Sauce from this site. Yum!
Was this review helpful? [ YES ]
2 users found this review helpful

Bacon Wrapped Hamburgers

Reviewed: Dec. 15, 2010
Very good recipe. I will make this again. I left out the egg because I was not using lean ground beef and the burgers still came out super juicy. I did use an egg once with another burger recipe and it does give it a meatloaf texture like another reviewer mentioned, which I wasn't a fan of. I did not have a fresh onion so I used 1 tablespoon of chopped / dried onion flakes and had no bacon either. My boyfriend does not like cheese on or in his burger so I tried sneaking in only a 1/4 cup of sharp cheddar cheese. Just a little over a pound of meat made 4 burgers that fit perfectly in your standard hamburger bun. The taste of these burgers is a bit onion-y so if you like that it shouldn't be a problem. I think I will cut the onion back a little (use 1/2 a small onion or 1 teaspoon of flakes instead). I also cooked these on a pan on the stove on medium heat about 4-5 minutes on each side. I can't wait to taste how these come out on the grill. I may try a couple of cloves of fresh garlic in the future and see how things taste substituting the ketchup with some A-1 steak sauce.
Was this review helpful? [ YES ]
8 users found this review helpful

Baked Salmon II

Reviewed: Nov. 15, 2010
When I made this dish my boyfriend cleaned his plate for the first time EVER! This is also the first time I made salmon. I didn't change the recipe much (just added extra garlic because we love garlic, used 1 tsp. of dried parsley because I didn't have fresh and unfortunately only had the lemon juice in the little plastic lemon-shaped container). I didn't have time to marinate so I split the mixture between 2 pieces of salmon in individual sealed foil packets and it still turned out great. I will definitely be making this dish again and again! I will be trying other reviewers' suggestions on reducing the salt and oil next time. I will also use fresh lemon juice a/or slices and limit baking to no more than 35 minutes. Thought that 45 mins. may have been a slight bit too much. I served this up with white rice and broccoli. All in all a great dish! UPDATE: Tried using frozen salmon and it did not come out as good. Used a baking dish another time and I prefer the foil method. I think the juice of a whole lemon works better too. 30-35 minutes cooking time seems ideal. I tried 25 minutes once and the salmon could have stood to cook longer. I don't think I will reduce the salt either. I did so when I tried the marinade on chicken and it definitely needed the regular amount in the recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Easy Kielbasa Skillet Dinner

Reviewed: Aug. 11, 2010
If you like your secondary veggies (broccoli, corn or peas) a bit less done (they tend to cook extra soft), add them the second leg of cooking after the first 'stir and cover' (more like 15 minutes).
Was this review helpful? [ YES ]
1 user found this review helpful

Fluffy Pancakes

Reviewed: May 8, 2010
I would use this recipe again for sure. After reading most of the reviews first, I followed the ingredient amounts in the original recipe exactly and added 1 tbsp. of vanilla extract, a little less than 1/8 tsp. of cinnamon and about 4-5 light taps of nutmeg. They came out pretty good. Fluffy for sure. I will leave the cinammon and nutmeg as an optional thing, maybe add slightly less. My BF liked the pancakes and said the taste of this batch reminded him of pumpkin bread. You realistically need 1/2 cup of batter per pancake. I yielded four total this way like most reviewers did. For toddlers/small children you could probably just go with the 1/4 cup measurement. Next time I may increase the milk to 1 full cup and see how that turns out and mix the dry ingredients ahead in a jar to keep on hand for lazy days. UPDATE: I made the recipe again and increased the milk to 1 cup with a few extra drops of vinegar and left out the cinammon and nutmeg. This made 6 decent sized thin pancakes at 1/2 cup batter drops. The picky boyfriend was totally down with this batch. I may slightly decrease the milk from 1 full cup on my next try to see if they come out slightly fluffier.
Was this review helpful? [ YES ]
1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 27, 2010
I have made this recipe at least 20 times with many modifications and what I have settled on the last several times, and forever now, is adding 1 tablespoon of vanilla pudding into the dry ingredients (I mix up all the dry with a whisk) and using Smart Balance 50/50 sticks (the buttery, not olive oil kind) when it's on sale since it's a bit expensive. I find it gives the best taste and texture (plus has less fat and calories!), if not I'll just use butter. I also use slightly less white sugar than the recipe calls for and only LIGHT brown sugar. Perfect recipe this way. Sometimes I'll just dump the whole bag of chocolate chips too and add some nuts on occasion. I always chill before baking, at leat 30 minutes in the freezer or a minimum of 45 mins. - 1 hr. in the fridge. I have tried a couple of different choc. chip recipes in the midst of using this one, and others in the past and, still, none can compare.
Was this review helpful? [ YES ]
1 user found this review helpful

Pea and Crab Salad

Reviewed: Feb. 2, 2008
Great recipe. I have made some clunkers, but my boyfriend commented very favorably on this one and I was looking forward to the leftovers fondly the next day at work.
Was this review helpful? [ YES ]
5 users found this review helpful

Baked Tortilla Chips

Reviewed: Feb. 2, 2008
We usually get the bagged kind, but these worked in a pinch! My boyfriend liked them a lot. Used them for a crab dip at first. Had to bake longer than indicated at 350 degrees. My oven produced them well the second time around at 375 degrees at btw. 9-10 mins. Nice and crispy.
Was this review helpful? [ YES ]
1 user found this review helpful

Shepherd's Pie Daddy's Way

Reviewed: Feb. 2, 2008
Very tasty! Will definitely make again. Added sauteed onions to the meat, only had regular mushroom soup on hand, and added a can of corn over the cheese. I think I may try shredded sharp cheddar on the next go around.
Was this review helpful? [ YES ]
1 user found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Feb. 2, 2008
Very tasty and moist! Brought some leftovers to work and they got rave reviews. I added some leftover chopped walnuts I had in the fridge that I needed to get rid of.
Was this review helpful? [ YES ]
3 users found this review helpful

Prosciutto Parmesan Pasta

Reviewed: Nov. 26, 2007
I had to make use of leftover prosicutto, but no heavy cream or bow ties. I had a box of thin spaghetti and used a jar of store bought alfredo sauce with garlic and mozzarella inside that I had on hand instead. I sauteed the prosciutto with slices of half an onion first until the onions were almost clear. I had no peas, but used 1/2 a can of chopped asparagus. Added the vegetable and the sauce and heated it through. This is a REALLY good, quick, and versatile meal. My boyfriend finished his whole plate. Although next time I would use thinner sliced prosciutto (I had thickness #3 on hand from the deli).
Was this review helpful? [ YES ]
11 users found this review helpful

Displaying results 1-20 (of 21) reviews
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Cool Weather Salads
Cool Weather Salads

Fall and winter salads bring bright flavors to your favorite meals.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States