lucylove Recipe Reviews (Pg. 2) - Allrecipes.com (11125960)

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Chef John's Creme Fraiche

Reviewed: May 25, 2013
If you haven't used sweetened whipped creme fraiche in place of whipped cream, you're missing the best dessert topping of your life! I lost my source of creme fraiche (TJ's) when we moved to Tampa. Thanks, Chef John, for showing me how to make it at home.
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4 users found this review helpful

Burger or Hot Dog Buns

Reviewed: May 23, 2013
Oh. My. Hot. Dogs! I'm a beginning baker. This is, literally, the 2nd bread I've made. I was pretty loose with the directions (because I hate precision) and they came out fantastic. EXACTLY like the fresh-baked buns from our local supermarket that hubs normally buys at $3 for 8 buns. I didn't use all the flour, because the dough seemed to be pulling away from the sides of the bowl. I think I left out the last cup. I added quite a bit back in during kneading, as in the video. All else is as written. First rise was 1.5 hours, the dough was nearly triple in size. Maybe it's because it's May in Tampa and the house is a bit warm, about 75º. I punched it down, shaped it into 16 hot dog rolls, let rise on a greased baking sheet for another 35-45 minutes, then baked. They were perfect at 12 minutes. After they cooled, I stored them in the fridge in ziplock bags. 15 seconds in the micro and 4 buns were soft and room temp, ready to go. Some of them aren't very pretty, and the size is anything but uniform, but don't judge. It's my 1st attempt, and hubs and I agree this is a winner. I'll get the shaping thing figured out! Oh, yeah, we're not buying buns ever again. I might brush the tops with milk or melted butter the next time, to get that golden glaze we love, but I swear it's not necessary.
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Creamy Slow Cooker Chicken

Reviewed: May 16, 2013
We were laying tile in our home all day, and I didn't want to cook dinner, so started this in the morning and cooked some curly noodles to go with it at dinnertime. I took note of other reviewers who commented on the saltiness and used Italian spices instead of the salad dressing. After tasting it, I thought it was still salty, so didn't salt the noodles during cooking. That took care of the salt problem. I didn't feel like making a salad, so I nuked some mixed veg and added them to the sauce. It is certainly easy and filling, but nothing to write home about. Hubs said it reminded him of chicken pot pie. I thought it tasted like dressed-up canned cream of chicken soup.
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8 users found this review helpful

Quick Garlic Breadsticks

Reviewed: May 2, 2013
5 Stars for re-purposing leftover buns, which is genius (why didn't *I* think of it?), and very tasty. -1 star for the basil, which didn't strike the right note for me. Next time I'll double the butter and use fresh parsley instead. That should elevate this lovely recipe to 5 stars. Still, simply brilliant, KYCooky, thanks!
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My Favorite Sloppy Joes

Reviewed: Apr. 30, 2013
Finally, Sloppy Joes that are as easy to make as they are to eat! I admit I was skeptical, but it was a long day and I really didn't want to do all my usual prep work for Sloppy Joes. Alissa to the rescue! I made this exactly as written, and OMG, it was good. I admit to liberal sampling while I waited for the liquid to simmer down. I wouldn't change a thing, except perhaps adding some diced peppers next time. But really, that would just be showing off. The recipe was a hit as written, and in about an hour from now I'll clean the kitchen by licking the leftovers from the skillet!
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Fresh Tortilla Triangles

Reviewed: Apr. 25, 2013
I've been making my own tortilla chips this way for almost 20 years. Everyone agrees, they're the best! I usually make these for a crowd, using 3-6 dozen tortillas. When they're done, I dump them into a paper grocery bag, add salt and shake, shake, shake! They're labor-intensive, for sure, but so very worth the effort. If making ahead, undercook them just a bit, then reheat on a baking sheet in a 300º oven for 10 minutes. One tip; add a small amount of salt and taste them with the salsa you'll be serving. Salty salsa + salty chips can be too much!
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Warm Chili Cheese Dip

Reviewed: Mar. 29, 2013
Junk food as it was meant to be! If you've ever had queso dip at Chili's, this is pretty much it. This has been my go to Fritos dip for many years. I sub fresh salsa for the picante or make the picante from scratch (don't like jarred salsas). Ro-Tel will also work, but it's not quite the same. It can be made in the microwave or on the stovetop, too, and its all good. Try it with Fritos or Tostitos Scoops, most tortilla chips won't stand up to it.
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Rempel Family Meatloaf

Reviewed: Mar. 27, 2013
If you've been searching for a traditional meatloaf that wasn't bland, bland, bland, well baby, your ship has come in! This is the recipe I've waited 30 years to find. I didn't have the soup mix, so faked it with dried minced onions and some beef bouillon. Because I'm gluten free, I used corn flake crumbs for the crackers. Everything else as written. I made 2 mini-loaves on a foil-lined pan and baked it in my toaster oven at 350º for 45 minutes. So very, very tasty, especially with the beef gravy I made and Chef John's mashed potatoes. With fresh peas for green stuff, this was the ideal comfort meal for a cold spring evening. ***Update*** I made this again tonight WITH the soup mix and doubled the cheese, cutting it into cubes. Gooey, cheesy melty goodness!
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Baked Parmesan Tilapia

Reviewed: Mar. 23, 2013
To the "reviewers" who complain about tilapia based not on this recipe but on it's diet, let me give you some other garbage eaters to avoid - catfish, shrimp, all the bivalves, abalone... getting the idea? Anyway, on to the recipe. I drizzled olive oil into the crumb coating and let the fish rest for about 15 minutes to make sure the crumbs would adhere during baking (I always do this, it really helps!). Wonderful!
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Corn On The Cob (Easy Cleaning and Shucking)

Reviewed: Mar. 17, 2013
Where has this been all my life? 4 ears of corn cooked perfectly in 12 minutes in my 1100w microwave. I laid them side by side on the turntable, cooked for 6 minutes, then swapped inner and outer ears for the remaining 6 minutes. The next night we had 3 ears left, cooked them for 12 minutes also, and once again achieved perfection. What a great way to free up space on the grill!
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D's Taco Pizza

Reviewed: Mar. 8, 2013
Taco night or pizza night? Stand your ground and have BOTH! I've made this twice and liked it both times. The first time I followed the recipe exactly, using Seasoning For Tacos (AR recipe) and an Against The Grain pizza shell. It was very good, but I thought the beans could be a little more saucy, so the next time I used the same seasoning and crust, but mixed some of my homemade picante sauce with the beans, then spread them together on the crust, omitting the extra work of prepping the sauce. Faster and even better!
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Picante Chicken

Reviewed: Feb. 16, 2013
How do I love thee? Let me count the ways - shredded for tacos, sliced for fajitas, served whole over rice. No matter how it's served, picante chicken is the bomb! I rub the chicken with Seasoning for Tacos (found here on AR) for a lot of extra flavor (and a 5th star). It can be made spicier with the addition of diced fresh jalapeños, so yummy. I make it in the slow cooker with frozen chicken, nothing could be simpler. Pork loin or tenderloin is a delicious alternative.
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Irish Shepherd's Pie

Reviewed: Feb. 10, 2013
I've never had a cottage pie that I liked, they're always too bland, but made this one tonight on a whim, just because CJ hardly ever disappoints. I used ground beef and mixed veg, omitting rosemary and cinnamon, as they seemed more suited to lamb than beef. After tasting the beef mix, I wanted to boost the beefy flavor, so added 2 teaspoons beef base. Perfect flavor! I was worried that the beef mix was too thick, but after baking it was just right. I might add more cheese to the potatoes next time, or even toss some in with the beef. The bones of this recipe are great, producing a perfect pie that holds together but isn't dry at all. It could be easily adapted to other cuisines, using Mexican spices and topping with cornbread, or using soy sauce, Hoisin sauce and wasabi mashed potatoes for Asian flair. Finally, a really, really good gluten-free casserole! Thanks, Chef. And thanks for a new trick to remove oil from ground meat. I'll never try to drain hot oil again!
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Ham and Pineapple Kabobs

Reviewed: Feb. 1, 2013
Not a hit. The ham was dry, and we really couldn't taste the glaze at all. This would need a lot of tweaking to make it work for us.
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Quick and Easy Grilled Potatoes

Reviewed: Jan. 28, 2013
Easy, sure, but not all that quick. With 3 microwave cycles plus grilling, that's a lot of tending for potatoes. They came out too dry and very bland. Perhaps a heavier hand with the salt would have helped. Quartering small potatoes, tossing in evoo, salt, pepper and herbs of choice then roasting in a grill basket is just as fast/easy and yields better results. It seems like a good concept, but I won't be making these again.
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Chef John's Grilled Jerk Pork Tenderloin

Reviewed: Jan. 28, 2013
This was good, and close to authentic jerk flavor. I used habaneros, as written, but think it would be better with scotch bonnet peppers. Served with simple baked sweet potatoes topped with butter, salt and pepper, and a classic carrot-pineapple raisin salad with a pineapple-maple vinaigrette. Our pork cooked up just a tiny bit dry (we normally grill the tenderloin whole) so I spooned a bit of the vinaigrette over it. Nice!
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Best Baked French Fries

Reviewed: Jan. 25, 2013
First, let me state that I hate oven fries. Most are a pale imitation of french fries and just not worth the effort. These are not like the others. They're super easy and quite tasty. I'm a french fry purist so only used salt to season, along with the oil and sugar. The flavor is spot-on french fry, no sugar flavor at all. I cut mine into batons and some came out tough on the outside. All of them were creamy on the inside, like a good fry should be. I'll keep playing with the cooking time to get the outside perfect. If I can do that consistently, I'll rate this 5 stars. I served them alongside Crispy Fish Filets (AR recipe). The fish cook so fast that there isn't time to mind another dish at the same time. I really appreciated being able to stick these fries in the oven and set the time. Fish, fries and no stress, it doesn't get much better!
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Homemade Nacho Cheese Sauce

Reviewed: Jan. 7, 2013
I made this for the Redskins vs Seahawks wildcard game, and it did come together nicely, but it was deemed a bit bland. Most of my guests added some of the fresh diced jalapeño I had sitting beside it. It was nice and creamy when freshly made right before the game, but by half-time it was grainy and just awful, after sitting in a 2-qt slow cooker on "warm". Not one I'll make again, a rare miss from Chef John.
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Best Black Beans

Reviewed: Dec. 16, 2012
Very good as written, better than most restaurant fare, yet still needed a little something to really make it sing. I added 1/8 teaspoon cumin to increase the Mexican profile, and a splash of lime juice for zing. The cilantro went in right before serving to keep it's flavor bright. I garnished each serving with queso fresco for flair. Result? The Best Black Beans!
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Cranberry Orange Relish with Orange Flavored Liqueur

Reviewed: Nov. 19, 2012
This is my husband's must-have-it holiday dish. I thought to omit it this year in my attempt to pare down the menu and was told NO! Perfect as written and keeps well in the fridge right up to Christmas. Even though we love cooked cranberry sauce, we always make this one, too. So good as a salsa with turkey. Do yourself a favor and try it!
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