lucylove Recipe Reviews (Pg. 1) - Allrecipes.com (11125960)

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Taco Pizza

Reviewed: Jul. 17, 2015
The genius of this recipe is mixing the salsa and beans together and topping it with seasoned tomato sauce. Too many recipes instruct us to spread the beans on, then proceed with salsa and meat, resulting in a heavy layer of dry beans. After trying one, I learned to mix the beans and salsa to form a more saucy base. I tried this recipe, adding the tomato mixture with the seasoning divided between the meat and the tomato as written, but found the seasoning was overpowering. Better to lightly season the sauce with a little chili powder and cumin, mix the entire seasoning packet into a pound of beef, and save the unused beef for another pizza or taco salads. Doing it this way I got a more balanced pie. I used a trusted crust recipe and nixed the onion, opting to use green onion as a garnish along with lettuce and tomato.
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Emergency Garlic Bread

Reviewed: Jun. 4, 2015
Garlic bread emergencies happen with shocking regularity in our home and this recipe is my 911 solution. I make it exactly as written (I know! Who does that?) with a really loose interpretation of "as needed" and although it is easy to tell the difference between this and Italian bread, it is still quite delicious. Besides, I can only use so many breadcrumbs or make so many burgers, dogs, bun tacos and sloppy Joes. This recipe wins on 3 fronts - it's fast (10 minutes) and easy (3 ingredients), it uses up leftovers, and it's delicious. If that's not worth 5 stars, nothing is.
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Easy Creamy Caesar Salad Dressing

Reviewed: May 5, 2015
I used 1 egg instead of egg beaters and olive oil. Because I was out of anchovy paste and had only tins of anchovies (didn't want to pop a tin for 2 anchovies), I worried about insufficient umami flavor. The anchovy wasn't missed at all, the Worcestershire sauce provided a good savory note. Either would do fine on it's own. What was missing was acid. With only 2 teaspoons of mustard to brighten ? cup oil, the flavor was quite muddy and flat. After adding 1 tablespoon lemon juice, it was considerably improved. With that modification, 4 stars.
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Chicken Parmesan

Reviewed: Apr. 25, 2015
This construction makes the best Chicken Parm, keeping the breading crunchy and toothsome, not gummy and drowning in a sea of sauce. I copied the assembly from the video exactly. Because I was using cutlets I didn't need extra cooking time in the oven, so stuck them under the broiler to melt the cheese. Made almost as written, scaled for 2 cutlets with 1 cup Panko and ? cup grated Parm. Lacking fresh basil, I amped up the flavor with Italian seasoning added to the Panko mix and a sprinkle of fresh parsley when I plated the cutlets. I used Chef John's tomato sauce (slightly modified), it is my standard tomato sauce for years and works so well with so many things, Chicken Parm being no exception. Total winner, and completely company-worthy. I served it with some Vermicelli and a salad.
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Steve's Roasted Chicken Soft Tacos

Reviewed: Feb. 10, 2015
Great use of leftover chicken, and something I've been doing for years, using taco seasoning. I wanted to see how I liked this spice combination, so made it as written, but found it incomplete. With cumin and maybe some paprika, this will be 5 stars.
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Ann's Rice Pilaf

Reviewed: Feb. 9, 2015
I made this as written last night, halved for 2 people and subbing low sodium chicken broth for the bouillon/water. It was very good, and it's light flavor profile paired nicely with fish. This is a simple recipe for DIY (and healthier) Rice A Roni that can easily be changed up to go with whatever you're serving. It would be nice with Italian Seasoning II served with chicken Milanese. Beef broth will pair it with simple chopped steak, add some cumin, coriander, paprika and tomato paste to give it a Mexican profile, and so on. Easy and versatile, it's a recipe easily committed to memory, ready whenever you need something quick and easy. Thanks for sharing, Ann.
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Easiest Mac-N-Cheese Ever!

Reviewed: Dec. 8, 2014
This is the mac n cheese I was raised on, my son was raised on, and my grandsons are being raised on. I give a nod to progress by nuking the cheese and milk in the serving bowl while the pasta cooks, and use extra milk because I prefer mine a little more creamy. Otherwise, why change over 50 years of cheesy, creamy perfection?
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Slow Cooker Cranberry Sauce

Reviewed: Nov. 29, 2014
After 40 years of stovetop cranberry sauce, we made this one this year. Best ever, and for the first time, there wasn't a drop left. We did have about a half bag of leftover berries from another dish that went into this one, without adjusting the other ingredients. I don't know how much difference it made, I just know it was the best ever.
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Best Bread Machine Bread

Reviewed: Oct. 7, 2014
This bread made me throw away the recipe book that came with my new bread machine. I've made it twice and highly recommend it, with a minor tweak. As written, it's pretty close to my memory of Wonder Bread, extremely light and very fluffy. Just a tiny bit too fluffy for me. The second batch I baked using LUBSY's variation for a whole wheat loaf. Check the "most helpful" reviews, it's at or near the top. This was a better match for my taste. We prefer Arnold's/Oroweat brands, and the whole wheat variation is spot on. I screwed up and forgot the dry milk. It still rocked, soft and fluffy. Can't wait to add hot cereal to it for a multi-grain loaf. For burger/hotdog rolls, use the original recipe with the following changes: use butter instead of oil, increase sugar to 3 tablespoons, add ¼ cup dry milk. Delicious. I used an egg white wash to adhere sesame seeds to my hamburger rolls, and tossed the yolk into the dough. *UPDATE* After returning my Hamilton Beach and West Bend machines in favor of a Zo Virtuoso, the difference is night and day. The Zo bakes ~70º lower than most other machines, giving this loaf the soft flaky crust it should have. I no longer need to proof the yeast at all, and I can sub 1 cup WW w/o adding gluten. I also add dry milk for flavor and use honey in both the white and wheat. The white bread is so soft I have to keep it in the fridge so I can cut it. I may switch to white WW to add a little extra body to it. Truly, the Zo is a miracle bread maker.
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Take Out-Style Fried Rice

Reviewed: Sep. 28, 2014
This is a good recipe with the right proportions, but I think the instruction to scramble the eggs first is unnecessary. I made a well in the rice, added a small squirt of oil, poured the beaten egg into the well and scrambled it with my hoak. Then I added the soy sauce, salt & pepper, and tossed it all together. I only used 1 egg, but it was a Large one. 2 Medium eggs would be about right for 4 cups of rice. I'd give it 4.5 stars if I could, but as written, it loses a star for the extra, unneeded step of scrambling the egg and removing it from the pan. I think scrambling it last keeps it tender, where letting it rest for 5 minutes may make it a little chewy. Otherwise, excellent recipe for straight up fried rice.
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Basic Spicy Tomato Sauce

Reviewed: Sep. 9, 2014
é miracoloso! This is so close to my own tomato sauce that I can confidently give it 5 stars, with the warning that as written, it's not a thick sauce. Cook it down or add a small can of tomato paste to thicken it. Mine has minor tweaks, a bit more of this, a little less of that. It is my go-to Italian sauce, and the base for so many foods. From shells to spaghetti to lasagne, this is it. Adding ground beef & sausage makes a lovely meat sauce. It is wonderful on pizza. Add cream for a tomato cream sauce, or make that cream sauce alla Vodka. Seriously, you'll never buy jarred sauce again, not when homemade is so much better and so easy.
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Asian Grilled Chicken

Reviewed: Sep. 3, 2014
Terrific BBQ sauce and marinade. I don't say that lightly. We eat a lot of Asian/Island grilled stuff and it takes a special sauce to get our attention. Confession - I had no OJ so subbed lemon juice instead. I was worried that it would be too tart, but it wasn't. This sauce was like Baby Bear - it's just right. It brings just enough Asian soy, just enough island citrus, just enough of everything in it. Even the heat is just right. I wouldn't change a thing. We used a boneless chicken breast, served with stir fry veggies and rice. After basting the chicken there was a little sauce left. We poured it over the rice to bring it all together. This is a keeper that has earned it's place in our monthly rotation.
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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Aug. 31, 2014
Delicious Mongolian Beef! My distant ancestors were Mongols, so I should know, right? Right? I had to cut the hot peppers back by half for my Gringo dude, but it still had almost enough heat to please me. With the short ingredient list, I worried that flavor would be lacking, or that it would be one-dimensional. Not so. I used frozen bottom round steak that I shaved extra thin with a Chinese cleaver and marinated for an hour. The meat was as tender as a filet mignon. I'll make extra marinade next time and reserve it for a finishing sauce thickened with cornstarch. Take it from a Mongol, try it.
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Flourless Brownies

Reviewed: Aug. 19, 2014
I've made this using canola oil in place of coconut oil. They came out really nice, but more cake-like than I prefer in a brownie. But really, it's the taste that matters. Hide the empty cans and no one will know. I sprung them on my nephew, who will not eat any beans at all (it's a texture thing) and he loved them. I did 'fess up, and he didn't believe me until I showed him the cans. They're not quite as good as Outback's Chocolate Thunder From Down Under (google the recipe) but they're darn good. And the beans bring added protein and fiber, a good thing.
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Jan's Jalapeno Popper Pizza

Reviewed: Aug. 16, 2014
Poppers AND Pizza? It's like a little Game Day celebration in your mouth. Touchdown! We made these exactly as written with lizard_C9's Italian Feather Bread Pizza Dough (my personal fave here on AR). My DH doesn't do well with pepper seeds, so I had to seed the peppers for his pizza. Mine was a combo of seeded and au natural peppers. Mine was better, not because it had more heat (jalapeños aren't very hot), but because it tasted more of the peppers themselves. If you don't want heat, by all means seed your peppers, but I'd suggest using extra peppers to make sure they're not muted by the sauce. Speaking of the sauce, it has a lovely oniony smoky thing going on that would make an excellent base for a mushroom pizza. Anyway, if you like poppers even a little bit, you're going to love this pizza! EDIT - I've probably made this 8-10 times since my initial review. it is literally our favorite pizza now. An easy weekday lunch crust is Flatout's Artisan Thin Pizza crust, super thin, and just delicious. I keep the base sauce sans bacon grease on hand for several different pizzas, then when I fry up the bacon for this one, I brush bacon grease onto the pizza skin, sauce it, then top it. I bake it in my Breville Smartoven. So easy, and takes less than 30 minutes start to finish. BTW - Jalapeño peppers freeze exceptionally well. Simply slice or dice them, put them in a quart freezer bag, and freeze. They hold their shape and don't get at all watery.
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Photo by lucylove

Italian Feather Bread Pizza Dough

Reviewed: Jun. 19, 2014
I've not had great success with quick pizza dough in the past, because most of them have no chew to speak of and are either bread-y or like a cracker, depending on thickness. This dough is different. I used the full 2 TBLS of yeast specified, and bread flour, as it's what I had. I had to add almost another full cup of flour before I could even begin to knead it. I do live in Tampa, though, and it's June. Very humid here. After just about 10 minutes rise time, I ended up with enough dough to make two 13" pizzas. I paired them with a quick batch of Exquisite Pizza Sauce, another excellent AR recipe. I baked them at 550ºF on a pizza stone set on the bottom rack of my oven. The baked pies yielded puffy edges with a nice stretchy chew, just what a good pizza should be. This is the first quick dough I've felt comes close to my overnight cold rise dough. From start to finish, I had two excellent pizzas in under an hour. I think a 30 minute rise will make it even better, yielding even more oven spring and lots of puffy holes. Still, it's excellent as is. Give it a try, I think you'll like it.
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Monterey Chicken Tortilla Casserole

Reviewed: Jun. 18, 2014
Leftovers, easy and oh, so tasty? Where are the extra stars? Honestly, I didn't have high hopes for it, thinking it would be an okay meal to use up some leftovers, but nothing special. Well, it's not company-worthy, but by doubling the chip pieces, it tastes just like a tamale casserole. Who doesn't like that? And so easy, too. I used black beans instead of creamed corn (Dude doesn't like it), and when I saw I had no picante sauce, tossed in some salsa and taco sauce. Baked it as directed. It was really tasty, and so easy. A happy surprise - my leftover chicken was really moist! Because it uses leftovers and common pantry staples, tastes so darn good and is so easy to make, this easily earns it's stars.
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Chef John's Salt Roasted Chicken

Reviewed: Jun. 7, 2014
I've got to give it 4 stars, because as nice as the skin is, I've had better tasting roasted chicken. The meat was moist and just fine, but it lacked the flavor of some other techniques.
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Creamed Chicken for Biscuits

Reviewed: Mar. 5, 2014
This was good, but it lacks chicken flavor. I made it as written, omitting only the almonds, because I had none. For the chicken, I first seared, then simmered bone-in chicken breasts in the chicken broth. I deglazed the sauté pan and added those drippings to the saucepan. My sauce was beautiful and thick until I added the peas. Then it thinned out. I think the peas were still a little frozen, a mistake I won't repeat. I fixed the sauce with a little cornstarch slurry, no problem there. Still, it was too light on flavor. I added about 2 TBLS poultry seasoning and a teaspoon of chicken bouillon. Then it was perfect. So, 4 stars, because it needs a flavor boost. Easy to make and great for a cold winter night.
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Caesar Salad Supreme

Reviewed: Feb. 1, 2014
I'm like Goldilocks with Caesar Salad dressings. Most are too creamy, too lemony, too wrong. This one is Baby Bear, just right. UPDATE - I've been making this dressing for about 6 months now, and it continues to be be my favorite Caesar dressing. I make it as written with the addition of 1 tablespoon water to help thin it. Otherwise it thickens too much after chilling. It still draws rave reviews. We like it so much that I always double the recipe. It lasts for about 3 weeks well chilled.
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