lucylove Recipe Reviews (Pg. 4) - Allrecipes.com (11125960)

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Crispy Fish Fillets

Reviewed: Aug. 4, 2012
Seriously crunchy fried fish - love it! I've made this twice now with the addition of a flour dusting before frying. The mustard takes fish to a whole new level of yumminess that will please both adults AND kids. A major plus is that by using GF flour to dust the fish, this recipe is GLUTEN FREE! I've made it with tilapia and grouper, both worked well. The first time, I prepped all the fish, then put them into the pan. The second time, I had more fish, so dropped each one into the pan as soon as it was coated. That was a mistake. The coating came off a few of the fillets and what remained was little gummy where it met the fish. So for fish perfection, dust all the fillets in flour, then run them all through the first dip/potato dredge, then all of them through the second dip/dredge, then finally fry them up, in batches, if needed. The short resting times between the steps made a REAL difference in finished quality. I let the fish rest on a wire rack, which helps a lot, too. The top of a broiler pan would work as well. The second time I made them I added cajun spice from the recipe for Maple Cajun Mahi Mahi and loved that, too. I put the spices in the mustard/egg dip. Terrific! This is a perfect base recipe for fried fish. The bottom line - the potato flakes, mustard, and rest between steps results in perfect fish! **UPDATE** Made tonight with GF bread crumbs and flounder, only 1 coating. Still super crispy.
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12 users found this review helpful

Home-Fried Cheese Sticks

Reviewed: Aug. 3, 2012
Subbed corn crumbs because I was out of breadcrumbs, but otherwise followed recipe exactly. Dip, coat, rest, dip, coat, freeze. The resting time is crucial, do not skip it. After freezing, I heated about 2 cups oil in a medium pan. It just missed covering the tops of the sticks. I turned them about 2 times each, and when the cheese was just beginning to ooze out (about 2-3 minutes), pulled them out and served right away. The cheese was just gooey, the crust stayed on tight and was really crispy, they behaved like good restaurant cheese sticks. The corn coating wasn't a perfect fit, flavor-wise, but the recipe is spot-on perfection. Used Exquisite Pizza Sauce from Allrecipes for dipping sauce. Thanks for a winner!
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4 users found this review helpful

Mauigirl's Mango Salsa

Reviewed: Aug. 2, 2012
I used white pineapple and our patio-grown jalapeños. The peppers were my 4th harvest from last fall's plants, and were REALLY HOT! So I added about 1tbls brown sugar to tame the heat. Served it over Hawaiian Chicken and Lime Cilantro Rice. Perfection! Thanks for another winner, Mauigirl!
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3 users found this review helpful

Simple Beef Flavored Gravy

Reviewed: Aug. 1, 2012
This just didn't work for us at all. I followed the recipe, but using the classic roux method. My husband asked "where's the beef?". This tasted to me like a canned onion gravy. He did say it was ok over mashed potatoes, but asked me not to make it again.
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2 users found this review helpful

Italian Dressing Mix

Reviewed: Jul. 30, 2012
I made this today for grilled chicken salads, using it to marinate the chicken. I don't have garlic salt or celery salt, so subbed garlic powder and double the amt. of celery seed. And because we find Italian dressing too wimpy, I subbed 1 tbls Mrs. Dash extra spicy for half the salt. Ground it all up in my spice grinder to avoid having the powders separate from the leafy herbs and mixed it using only about half the oil for the marinade. As others suggested, i let it sit for 5 minutes before adding the oil. Yum! I was planning to use a mustard vinaigrette for the salads, but think I'll use this mix instead, with the full amt. of oil. The extra spicy Mas. Dash gave it just the zing we like and with only 1 tbls. salt it is perfect. Thanks for a great recipe!
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3 users found this review helpful

Brown Rice

Reviewed: Jul. 25, 2012
The reviewer who said this was rice for people who don't like rice was right, but was wrong when she went on to say that if you like rice, you won't like this. We eat lots of rice, plain and otherwise. We all loved this. I had to use the dry onion soup mix recipe from this site because of my gluten allergy, but otherwise made per original recipe. Delicious! I might try it with a little less worcestershire sauce next time, just to see how that is. This would be great with ground beef, ala hamburger helper, or add a little soy sauce and use it in a beef stir-fry. VERY tasty stuff!
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4 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Jul. 20, 2012
I just made this, it's simmering now, and my preliminary review is VERY GOOD! I imagine it will only get better with time. Made as written using Spicy Chili Seasoning from AR, plus Perfect Pace Picante Sauce from food.com. I hate pace picante but since everyone raved about it in Deb's chili, I decided to give it a try. The recipe I found is a spot on duplicate, FYI. I'll likely never use it in anything else, but it's amazing in this chili. The only thing I might add is some diced jalapeño to brighten things up, but so far the chili is tasting really good. Thanks, Deb!
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2 users found this review helpful

Spicy Chili Seasoning Mix

Reviewed: Jul. 18, 2012
This is a really good chili seasoning, almost (but not exactly) the taste I'm looking for. I used 5 teaspoons mix with 1lb ground beef, 2 cans each of kidney and chili beans, and a 12oz. can of tomato paste, with water to desired comsistency. I'll certainly use up the remainder, it's that good. Very close to perfect for me, just not quite enough heat or bite. folks who like a mild chili should love this. A big bonus is that it uses everyday pantry spices and is gluten free. Thanks! Update - 2 days later and I wanted chili again, so made Debdoozie's chili from AR using this seasoning mix and it was perfect! So perfect, I'm giving this another star (5) for use in Deb's recipe. Try it! The 2 recipes together are amazing.
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1 user found this review helpful

Asian Beef Skewers

Reviewed: Jul. 14, 2012
Wonderful flavor! Made no changes, but did use low-sodium soy, as always. Beef was not as tender as it should have been, because I forgot to make the marinade yesterday and it only had 1 hour. Luckily, I was using London broil leftover from a previous recipe. The sauce is truly delicious! I only used 3/4 lb meat but made all the sauce, boiling the remaining to pour over our rice. Very, very good, and can only think it would be worth more than 5 stars if I'd let it marinate overnight. The hoisin made the dish and I'll be adding it to my standard beef stri-fry sauce from now on. Thanks for a great easy recipe!
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2 users found this review helpful

Ground Beef Bar-b-que

Reviewed: Jul. 14, 2012
Took suggestions from others and made this as sloppy joes. My family loved it and oh-so easy! We used a red pepper, just our preference. Simple, fast and delicious! We all went back for seconds, which makes it 5 stars no matter how you cook it. Thanks!
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2 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jul. 13, 2012
I made this for dinner tonight, using suggestions of additional spices and 2 cups chicken broth in the pot. First, the foil balls kept the bird off the bottom of the pot. The flavor was delicious, and would have been very good using just the as written spices. That said, my 3 1/2 pound chicken was dry. I was very glad to have the broth in the pot. I simply defatted the broth and added a cup of it to a roux, along with a pinch of pepper. The gravy was PERFECT! I will certainly make this again, cooking on low for 7 hours. The remaining broth is in the freezer for a night when I need amazing gravy. So 4 stars. With an onion and some poultry seasoning, plus a timing adjustment, this is worth 5 stars. Thanks!
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11 users found this review helpful

Flavorful Beef Stir-Fry

Reviewed: Jul. 12, 2012
I'm rating this for the beef sauce, which is simplicity itself and lent a wonderful flavor to my stri-fry. I used different veggies, no water chestnuts or cabbage, and omitted the 4-minute simmer because we like our veggies tender-crisp and there was no liquid in the pan anyway. Because I was using dryer veggies I should have doubled the sauce and will from now on. The sauce makes a great base for beef stir-fry and couldn't be easier. I wasn't serving wine tonight, so used mirin for the wine and it worked well. The sauce is my new base recipe for beef stir-fry. Thanks!
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35 users found this review helpful

Hearty Split Pea Soup

Reviewed: Jul. 11, 2012
I've been making this recipe for over 20 yrs and getting raves. I just dump everything in the pot in no particular order, and never boil the water, it's just not necessary. I use 4 cups water and toss in 2 whole celery stalks if I have them. If not, no worries, it's still delicious and couldn't be easier. I've used leftover ham bones right from the freezer, too. Sometimes I'll use chicken broth for half the water. If I only use water I like to add 2 tsp. Penzey's ham base to boost flavor. It's all good! Thanks for submitting this, family members are asking for my recipe and now I don't have to write it down!
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2 users found this review helpful

Toe's Best Salsa

Reviewed: Jul. 10, 2012
Made half the recipe. This didn't have enough acid for me, so after blending I added 1 tbs lime juice. Sadly, I had to cut out all but 1 jalapeño, and that was small, because my mom can't take any heat. But the flavors were good, and this is one of those really good base recipes. I later decided I wanted a chunky salsa so added one large fresh diced tomato. On tasting it with my chips, it needed salt, so threw in a pinch. I've been making salsa crude for years and with the added tomato, lime and salt, this is exactly what I was looking for in restaurant table salsa. Thanks!
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Pepperoni Crisps

Reviewed: Jul. 5, 2012
I've been doing this in the microwave for years. Kids love them as snacks. Adults, too, since I'm always honest in my reviews, lol. Best pepperoni ever! 30 seconds in the microwave makes for perfect, non-greasy pepperoni pizza. If nuking them for a snack, 40 seconds. YUM!
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4 users found this review helpful

Mexican Rice III

Reviewed: Jun. 14, 2012
I can't tell if it's authentic or not, but it is similar to rice I've had in Mexico. The best thing about this recipe is that you can goof and it still works. See, I only had the one tomato, which I needed for my pork tacos, and only one can of tomato paste, for tomorrow's chili. So....ketchup! I made sure no one saw me add it, and didn't tell them what my secret ingredient was until they told me how delicious it was. I can't decide whether to hang my head in shame or hold it high, proud of being so innovative. Bottom line, this is very tasty rice! Thanks for the recipe.
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4 users found this review helpful

Bar-B-Que Sauce

Reviewed: Jun. 9, 2012
Unless you're cooking for one, you'll want to make extra of this sauce. Made exactly as written and found it had too much worcestershire and vinegar, so doubled up on remaining ingredients. Perfection! Enough acid for me and hubs (we like our sauce with sass), and sweet enough for Mom who likes a sweet sauce. When Mom's not around I'll increase the hot sauce to kick it up bit. So simple, so quick, so easy to modify to taste. Nice sauce!
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7 users found this review helpful

San Diego Grilled Chicken

Reviewed: Jun. 7, 2012
I'm always on the lookout for easy grilled chicken recipes and this one is just right. Made this tonight for the first time, LOVED it! Served with grilled sweet potatoes and a tossed salad w/Balsamic vinaigrette. The dinner was just perfect for Florida summers, and it WAS better than El Pollo Loco, as another reviewer mentioned. I'll definitely use it for a taco filling with just some cilantro, jalapeño, onion and queso fresco. Yum! Hubby suggested the marinade would make a great reduction, and I agree. And such a versatile jumping-off recipe - it could work well with a little pineapple juice or extra honey to give it an island flair. I halved the recipe for 3 people, omitted the coriander (didn't have any) and used full amount of red pepper for kick. Biggest surprise - we could taste each citrus component. LOVE THIS RECIPE! Call me goofy, but I think it would make superb fish tacos, too.
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6 users found this review helpful

Making Crispy Onion Rings

Reviewed: Jun. 4, 2012
Made these a few days ago and loved them! I haven't had onion rings since my gluten intolerance diagnosis over a year ago, boo. I can't abide battered rings either. These were perfect, and they DO stay crunchy, no lie! I was out of GF panko crumbs as was my health food store, so had to sub GF breadcrumbs. It made no difference at all, the crunch was ideal and they stayed super crisp, as promised. I do think I'll try baking them next time, because the house smelled like a fast-food kitchen all night. Chef John, you always deliver the goods and this one's another winner. I can haz onion rings, just the way I like them!
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5 users found this review helpful

Caramelized Bacon

Reviewed: May 25, 2012
Tough, chewy, and much too sweet. AND I had a sticky pan to clean. I rate it 2 stars because it sparked a better idea. Cook bacon as you usually do until crisp, then lightly drizzle it with a brown sugar/cinnamon sauce. Much better!
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6 users found this review helpful

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