lucylove Recipe Reviews (Pg. 3) - Allrecipes.com (11125960)

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lucylove

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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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2 users found this review helpful

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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9 users found this review helpful

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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0 users found this review helpful

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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5 users found this review helpful

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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56 users found this review helpful

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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19 users found this review helpful

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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1 user found this review helpful

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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3 users found this review helpful

Sweet Corn Tomalito

Reviewed: Oct. 31, 2012
Love, love, love it! I served this as a side with beef enchiladas and a salad. I was shocked to find just before dinner that I was out of masa harina, so took a chance and used GF Bisquik. No worries! It was perfect. I followed MCKARIN's method and nuked it. My microwave may have higher wattage (or maybe it was the Bisquik) but I did have to add more milk to keep it from getting too dry. So simple, so tasty, even with my major error. Winner!
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12 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Oct. 29, 2012
Delicious! Made as written, only reserving one can of beans and pureeing the rest of the ingredients in the pot with my immersion blender. This could not be a more simple recipe. I used salsa from a jar that my husband bought for (gag!) $9 at a local produce stand. Nasty stuff with chips, but I knew I could use it in a recipe. It worked perfectly in this one. I cranked the heat to medium-high and it was all ready in 10 minutes, start to finish. Served with cheese quesadillas for a complete meal. I'm on the fence about adding sautéed onions/garlic next time. I'm not sure they're necessary, given the extra work. I'm also considering amping up the nutrition with the addition of diced red peppers and jalapeños. Delicious as is, and easy to play with, too. Try it!
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6 users found this review helpful

Easy Chicken Taquitos

Reviewed: Oct. 19, 2012
These are good, and much healthier than my usual fried version. I did think they needed a kick, more seasoning on the chicken. But they're sure quick and easy to assemble, great for a last-minute weeknight meal. All in all, a nice base recipe, easily tweaked.
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42 users found this review helpful

Slow Cooker Lasagna

Reviewed: Sep. 21, 2012
Husband hates GF pasta, I can't eat any wheat pasta. Pasta night had become a memory until this recipe! I par-cooked the gluten free noodles, made the rest of the recipe as written. He liked it! Hooray! Another plus, this is so kid-friendly taste-wise that I'm sure it will please my 4 picky grandsons. When it's just the 2 of us, I'll tweak the sauce to up the spice and complexity. But make no mistake, this is good lasagna. And it's even better the next day!
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Corn Tortilla Chips

Reviewed: Sep. 17, 2012
Like others, I've been doing this for many years and there is simply no comparison between homemade and bagged chips. In my opinion, if you've taken the time to impress your guests with your homemade salsa and guacamole, it's criminal to offer bagged chips. Be careful when salting, it's best to taste them with the salsa you're serving before adding salt. If you make them ahead of time, just heat them in a warm oven before serving, they'll be super crisp.
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1 user found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Sep. 4, 2012
Simple, yes. But the flavors were a muddled mess. We ate it, but my husband asked me not to make it again. The pork was dry, the garlic got lost in the wine, it didn't even taste much like onion soup. There are much better, just as easy, things to do with pork tenderloin. Sorry for the bad review, but this recipe just didn't work for us.
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2 users found this review helpful

Lucy's Mac and Corn

Reviewed: Aug. 27, 2012
I must eat gluten free, but my husband hates GF pasta. I planned to try this today using GF rotini, thinking perhaps baking it would give a better bite to the pasta than boiling it. Also, we love serving buttered corn along with mac n cheese. I thought this would be great with ribs. Isaac (the storm) altered my plans a bit. No ribs, and no way did I want to venture to the store for the canned corn. So into the crockpot it went, using frozen corn. I used milk for the liquid and omitted the butter feeling the milk would provide the fat. It worked! And wonder of wonders, he liked it! But I still needed a main dish, so I browned some hamburger and added it to the finished dish. Still very good, but not as good as just the Mac n corn. Fabulous and easy, and please forgive my necessary alterations. This mac n corn is pure comfort food, so good.
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3 users found this review helpful

BBQ Pork-Stuffed Corn Muffins

Reviewed: Aug. 26, 2012
Southern comfort food that's portable. Yum! But c'mon, we knew these would be sooo good just based on the concept, right? So very easy, too. Here's how I followed the recipe to a "T" - subbed my fave Golden Sweet Cornbread from this site (I use GF flour), skipped the papers and sprayed the tin, used leftover pulled pork tenderloin. I didn't taste the cheese much, but my homemade BBQ sauce is pretty spicy and I'm guessing that hid the bite from the cheese. Really, an amazing finger food that I can't wait to serve for a game day sandwich alternative. Thanks for another winner, Chef John!
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3 users found this review helpful

Arrabbiata Sauce

Reviewed: Aug. 24, 2012
Quick, easy and delicious! I'm not a fan of cooked tomato pieces, so used my stick blender to blend it smooth right in the saucepan. Then I added homemade meatballs and let the whole thing simmer for a while. Delicious! I've had spicier arrabiatta sauce before, but I think the meatballs mellowed it a bit. Very good, and so quick and easy. A keeper!
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2 users found this review helpful

Maple Cajun Mahi Mahi

Reviewed: Aug. 13, 2012
This recipe just didn't quite do it for us, although it certainly was easy. I cooked a batch of rice and while that was simmering, I mixed the spices with the syrup. While the fish was cooking, I tossed a spring greens salad with balsamic vinaigrette, which was an excellent complement to the rice and the heat of the fish. Bust the fish wasn't the star it should have been. It was my fist time cooking Mahi Mahi and it seemed a bit bland, despite the Cajun spice. I will give it another try with different fish and see how that works for us. Thanks for sharing the recipe.
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3 users found this review helpful

Cajun Spice Mix

Reviewed: Aug. 13, 2012
I made this last night to use in Maple Cajun Mahi Mahi and while I wasn't thrilled with how the fish came out, I was sold on this spice mix. I make all my own mixes and had everything needed for this. It has such bold flavors, we loved it. I did use a heavy hand with the cayenne and red pepper flakes, but we like heat. I'm planning to use it later this week in the egg wash for Crispy Fried Fish, also on this site. I can think of so many uses for this blend. It's a keeper, thanks!
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2 users found this review helpful

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