Lobbylady Recipe Reviews (Pg. 1) - Allrecipes.com (1082576)

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Broiled Tilapia Parmesan

Reviewed: Jan. 25, 2005
This has to be one of my favorite recipes out there. 5 stars for Non-fish lovers too. Kids like it and it's simple/ easy to make. Just remember as with any recipe- use FRESH ingrediants. Get the fish fresh if you can- stay away from Frozen. Use fresh Parmesan cheese and you will notice the difference. Buy it freshly grated at your local grocer's cheese section. I've also used this topping on other fish and chicken- it's mouth watering! Enjoy!!
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3 users found this review helpful

Mama D's Italian Bread

Reviewed: Dec. 1, 2000
This bread has become my 'standard' bread recipe. I'm a beginner and I love it. I've varied it by adding roasted garlic to it or olives and it comes out great!!! Takes a long time to make but worth it. Makes a lot of bread but I give some away to neighbors or friends... or freeze it.
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2 users found this review helpful

Special Strip Steaks

Reviewed: Jan. 8, 2010
Loved this recipe, made this last night for my family. Rubbed the garlic as the recipe stated, but didn't think it was enough so I crushed the garlic and rubbed it with the salt and pepper into each steak. Then seared the steak first as some reviewers suggested and got a nice caramelized outer crust. Made the sauce last (OMITTED BUTTER) honestly, it didn't need it. Put the steaks in and finished cooking them in the pan. YUMMY!!! Will make this again, it was quick AND very EASY!!!
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15 users found this review helpful

Kasha and Bowties (Kasha Varnishkas)

Reviewed: Dec. 14, 2011
I wrote this recipe and please note it was edited slightly prior to submitting. I don't know why they did that. I toast the kasha with egg in the pan first, then add the liquid (usually chicken broth or water with bouillon), cover for around 5-9 minutes and it's done. I NEVER DRAIN my kasha. This recipe is just a matter of preparing everything separate and tossing together. When in doubt, follow manufacture instructions. (hint)
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13 users found this review helpful

Apricot Almond Rugalach

Reviewed: Sep. 27, 2008
I love this recipe but do not like Apricot or the lemon in them, SO I use the basic pastry recipe, substituted Rasberry Jam- you can use seedless or seeded. I find the seeded Jams Ooze less our of the cookie. I omit the almonds in one of my batches since my kids don't like the nuts. (it makes them easier to roll) After I roll the cookie I roll the it prior to baking in Demerara Washed Raw Cane Sugar which gives the cookie that sweetness with a little crunch. Everyone seems to rave over that little extra step. As with one other reviewer here... I ALWAYS bake on parchment with these cookies or if you can use a silpat mat if you have- the cookies lift right off of the paper.
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5 users found this review helpful

Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed: Oct. 20, 2009
I wrote this recipe and love all the variations that everyone has tried. Honestly, have tried all of them myself. I do like DILL in the recipe and I'm loopy over fresh parsley. If you like that Middle-Eastern taste try it that way too. You can also substitute dry herbs if needed. Some people like the mint others don't- it's just personal preference. What's funny is when I wrote the recipe ALL RECIPES edited out to substitute coffee filters for cheese cloth. Everyone figured that out on their own! Cheese cloth is not a standard stock item in my pantry either. I take two filters in my small tupperware strainer and overlap them. When rushing I put a weight over the yogurt while it's draining (a can of soup) and it helps speed up the process. ALSO, as someone else suggested you can squeeze the water out of the cucumbers. I almost always do that after I peel, scoop out the seed prior to grating. I do prefer the greek yogurt that comes strained already - it is a HUGE time saver. If your local market doesn't have it, try a local health food store. For those that are budget conscious (if the Greek stuff isn't on sale) I use the Plain store brand yogurt and just drain it the night before. Enjoy!!!
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9 users found this review helpful

Hamantashen

Reviewed: Mar. 22, 2011
Delicious Recipe, I adjusted based on the ingredients I had on hand. I had only one stick of butter so I used 1/2 cup butter and 1 cup shortening. I also threw a little honey in the wet ingredients and added the baking powder directly to my flour before I mixed. Because I used the shortening I found the dough easier to work with and while working with one batch I kept the extra dough in the fridge. Rolled between wax paper and baked on parchment. They came out light, delicious, perfect and were gobbled up quickly. Recipe is a keeper.
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5 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Jul. 3, 2011
Nice easy side dish to make. Followed the recipe exactly as stated and it came out lovely. I haven't really made Orzo a lot as a side dish so this is a good basic recipe that I can doctor up with other flavors if I so chose. Nice.
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2 users found this review helpful

Cinnamon Rolls II

Reviewed: Feb. 14, 2011
Wonderful, quick recipe for cinnamon rolls. I let them rise for an hour vs. 30 minutes (only because I couldn't get to them) and I used rapid rise yeast. They doubled nicely in size. Only thing I would reinforce recommending as others here have is to put a cookie sheet under your pan. I put all the rolls in one pan and didn't think I needed a tray underneath, but hence the sugar boiled all over my stove. The rolls were ooey, gooey and yummy and were great the next day as well. Will make this again.
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6 users found this review helpful

Pork Dumplings

Reviewed: Feb. 10, 2006
This recipe was great- very tasty. My family gobbled them up. However, I don't think I'll make it again. It took way too long to make. I bought the cabbage and other ingrediants pre-chopped too. I did not have a large steamer basket so I was only able to steam 5-6 at a time. This from a package of 65 wrappers took me quite some time to cook all of them. I added lettuce to the metal steamer that I had which made them easier to remove but I found they were much more tasty fried in a little oil. I should have heeded the advice of the other reviewers of this recipe that complained about the time too. This is good but be pre-pared to spend 2-3 hours making this. Oy vey.
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3 users found this review helpful

Heavenly Hot Dog Sauce

Reviewed: Aug. 25, 2009
I thought this was a decent basic recipe for Hot Dog sauce. It is a sauce, not a chili as some reviewers seemed to be looking for more of a chili flavor. My batch turned out well, the texture and consistency was perfect and I substituted BEER for the water. This gave a sweet, deep flavor to the meat. I added a little more cumin, chili powder, salt and used ground red pepper for more of a bite. I will make this again and saute some onions first. I think a tbls or two of tomato paste could also help make this a little thicker for those who found it too thin.
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7 users found this review helpful

 
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