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

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lucylove

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Frizzled Onions

Reviewed: Mar. 13, 2012
So simple, so easy and soooo delicious. I can't eat gluten and these are the perfect replacement for the canned variety, way less greasy, and so much healthier, too. The thinner you slice the onion, the better the result. Try them over creamy, buttery mashed potatoes. Yum!
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4 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Dec. 17, 2011
Best pot roast ever. I've been making pot roast forever, but never added soup mix, usually just a little water and wine. I rubbed Montreal seasoning on the beef before browning, but think it wasn't necessary. I used the fabulous Dry Onion Soup Mix recipe from this site. My roast was about 5 pounds and wasn't done in time for dinner (6 hours low, 1 hour high), so with my timing mis-calculation, I stuck the crock in the fridge overnight, and reheated it on low today, then on warm when it was done. It didn't suffer at all, came out moist and fall-apart tender, picture perfect. I quartered red potatoes and added them the last hour of cooking. They were just right. After removing the potatoes, I strained the liquid and used a fat separator to de-fat the liquid. I was left with a perfect jus to pour over the meat and potatoes. I served it with Balsamic Glazed Carrots, also from this site, for an easy side. With a glass of Beaujolais, dinner was a hit. We'll use the leftover meat to make BBQ beef sandwiches tomorrow. Yum! As you see from my timing problems, this is a forgiving recipe. Try it! *UPDATE* Made this for the 2nd time just today, making only 2 minor changes that greatly improved an already yummy recipe. I seared the roast in a stainless steel skillet, deglazed the skillet with a splash of cabernet sauvignon, then sprinkling the soup mix over the roast in the pot. These 2 simple changes made it a company-worthy roast. My 3lb roast was done in 6 hours.
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5 users found this review helpful

Dry Onion Soup Mix

Reviewed: Dec. 3, 2011
I was saddened to learn that due to gluten allergies I could no longer enjoy my favorite California Dip, which everyone knows is just Lipton onion soup dip. There isn't another brand that comes close for superb onion dip. I'd rather pass than eat another. So I was skeptical, but decided to make this anyway, thinking it might be good enough. Well, it wasn't good enough. It was spot on, exactly the flavor of Lipton. Perfect as is, nothing to add or delete. I'm a very happy camper! I'm off to search for recipes that call for onion soup mix...
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72 users found this review helpful

Waikiki-Style Meatballs

Reviewed: Nov. 29, 2011
What a terrific change-up over the usual Italian or BBQ meatball recipes. Where has this been all my life? I made it on the stovetop tonight (baked meatballs and simmered them in the sauce while rice cooked) and was rewarded with smiles all around. Only one change, red pepper for green, because that's how we roll. I used apple cider vinegar because the recipe didn't specify and it just seemed right with the other sauce ingredients. It was a good choice, adding another layer of flavor to a simple, but so very tasty dish. I usually think of ways to improve a recipe as I'm eating it, but with this I was thinking of variations, like adding soy sauce to make it teriyaki, or a little cayenne to give it a kick. I would definitely use the sauce baked over chicken breasts, too. With less cornstarch it would make an island-inspired stir-fry. And it would be so good with pork tenderloin. Oh, the possibilities... The meatballs were delish, too, and such a solid simple recipe that, like the sauce, there are many possible variations, by adding different spices. I made gluten free breadcrumbs in the food processor and they worked perfectly. Next time (and there WILL be one) I might use crushed pineapple so I get a little pineapple in every bite, but that's just a matter of personal taste. This really is a very good recipe. Thank you, Sammie, for adding 2 new guns to my kitchen arsenal. You rock!
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7 users found this review helpful

Chili Con Queso Dip II

Reviewed: Nov. 28, 2011
My go-to queso dip for over 20 years, always a hit. I like it smooth, so I process the chili in my food processor. I've added salsa to the chili, blended with a stick blender before adding the chili/salsa to the cheese. A pinch of chili powder isn't enough. If you like it hot, you'll need at least 2 teaspoons, maybe more. This recipe is so easy to tweak to personal tastes, there's no reason not to try it. It's pretty much impossible to screw it up. We even make it a meal sometimes!
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6 users found this review helpful

Movie Star Popcorn

Reviewed: Oct. 21, 2011
I made this tonight for an "Oldest Recipe in your Recipe Box" challenge. I used exact ingredients called for, including cheap bagged popcorn, not a premium brand, that I've had for about 3 months, and tonight it came out better than when I used my old stovetop recipe when it was fresh. I let the oil come to almost smoking before adding the other ingredients and had no problems with burning butter as some others did. The finished corn had a slightly darker golden color than if the butter is added after popping, but the taste was perfect. I did follow one reviewer's advice and vented the steam 3 times while popping. I think this helped keep the corn tender. I used a 5-qt. stockpot as 1/2 cup seemed like a lot of corn for a 3 qt. pan. I think the larger bottom surface was a good thing, too. I only had 24 (I counted them) un-popped kernels. That measured out to 1 teaspoon, better than any other method I've ever tried. This recipe gave me much better results than the microwave popcorn recipe I tried. Hubs and I both really liked it, and this is going right into my "Easy Favorites" folder to be my standard popcorn recipe from now on. Thanks for sharing this easy, delicious recipe.
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7 users found this review helpful

Mushroom Sauce

Reviewed: Sep. 23, 2011
Normally, I don't give 5 stars to recipes that I tweak. However, this was so well-received it warrants an exception. I added about a 1/4 cup of cream and doubled the cornstarch (no arrowroot) to thicken it up a bit. Served over chopped steak and smashed 'taters. This was SO good that my mother's husband, who is on hospice care and has zero appetite, cleaned his plate. The man is also a VERY critical foodie. He now says that I'm an excellent cook. Thank you, Jimmi. You made my dinner!
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21 users found this review helpful

Dorthy's Salmon Patties

Reviewed: Sep. 11, 2011
These were wonderful, just like my mother used to make. After mixing, I only needed to add about 1/4 cup of liquid to make them come out perfect. Also threw in a bit of black pepper and hot sauce, just because. I didn't bread the patties, just fried them right up. They were crispy outside, moist inside. Drizzled a little lemon juice over the finished product and dug right in. Thanks, JONNYLEN, for bringing back a favorite childhood comfort food.
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3 users found this review helpful

Golden Sweet Cornbread

Reviewed: Sep. 4, 2011
**Update** I've been making this for over a year now and have found new ways to use it. For corn muffins, don't use paper liners. Instead, use cooking spray and be generous. Then pour the batter right in. Your muffins will have a nice crisp browned crust. Yum! I also jazz the muffins by adding leftover pulled pork or (in mini-muffins) bits of hot dogs. The pulled pork muffins are amazing, thanks Chef John! Keep mustard on hand for dipping mini corn dog muffins, Kids gobble them up. Both are major winners! ** Original review - Made this tonight, subbing a combo of GF baking mix and GF bread flour for the AP flour. Everything else per recipe. Whole family loved it. DH loves Marie Callendar cornbread and said this is one I need to make again. BTW - I'm the only one who eats gluten free, the rest of the pack, DH, DS, DDIL and grands are all wheat-eaters. Even the 2 yr-old loved it. A definite winner. Thank you!
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15 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Aug. 29, 2011
As written, it's just a tiny bit too sweet for my family, but with the addition of another 1/4 tsp. salt it was perfect; DH raved about it. So, b/c salt is a personal preference, this gets 5 stars, because this is SO easy and VERY VERY close to KFC, his favorite slaw.
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4 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Aug. 29, 2011
As written, it's just a tiny bit too sweet for my family, but with the addition of another 1/4 tsp. salt it was perfect; DH raved about it. So, b/c salt is a personal preference, this gets 5 stars, because this is SO easy and VERY VERY close to KFC, his favorite slaw.
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4 users found this review helpful
Photo by lucylove

Black Bean Brownies

Reviewed: Aug. 15, 2011
I added 1/2 tsp each of baking powder and baking soda. Otherwise just as presented. The brownies were quite good, although more like devil's food cake than brownies. Perhaps using just one of the leaveners, or adding chocolate chips or pudding will make them more chewy. But the texture was clean, very tender, and the flavor was intense chocolate, no off flavors at all. I used Hershey's Special Dark cocoa powder. These are going right into the dessert rotation at my house. In fact, I think I might double them to make a chocolate layer cake.
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3 users found this review helpful

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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1 user found this review helpful

Stuffed Shells III

Reviewed: Oct. 22, 2013
With some very minor modifications, my mother declared it "Better than lasagne!" and my Dude said "Delicious! You've got to make this again." I used fresh parsley, omitted the eggs, salt and pepper. In place of canned mushrooms and jarred sauce, I used my own variation of Chef John's Tomato Sauce. I boiled the shells, then let them cool while I prepped the cheese mixture. The cooled shells were very easy to stuff. I spread a little tomato sauce in my baking dish, added the stuffed shells and spooned more sauce over it all. I didn't add cheese to the sauce, but sprinkled the extra parmesan and mozzarella over the top of the sauced shells. I covered it with foil and baked for 45 minutes, then removed the foil and broiled for another 5. What a winner! This was so easy to put together, I really see no need to make lasagne ever again.
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7 users found this review helpful

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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4 users found this review helpful

Mexican Pizza I

Reviewed: Dec. 5, 2011
Mexican. Pizza. Does anything else need to be said? I've been making these for years, sometimes frying, sometimes baking the tortillas before assembling. It's all good! Just please, respect the dish. No store-bought tostada shells, unless they're the real deal.
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3 users found this review helpful

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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1 user found this review helpful

Toasted Chili Chili

Reviewed: Oct. 28, 2011
This is seriously hot chili, and that's a good thing. Since the recipe doesn't specify color, I used a red bell pepper. I can't stand the texture of cooked tomatoes, so used paste and water. I like the heat, used all the jalepeno, browned with the red pepper for extra dimension. I can't wait to see how it tastes tomorrow. Thanks for a most excellent recipe. It's a keeper!
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4 users found this review helpful

Easy Texas Chili

Reviewed: Oct. 28, 2011
This is seriously hot chili, and that's a good thing. Since the recipe doesn't specify color, I used a red bell pepper. I can't stand the texture of cooked tomatoes, so used paste and water. I like the heat, used all the jalepeno, browned with the red pepper for extra dimension. I can't wait to see how it tastes tomorrow. Thanks for a most excellent recipe. It's a keeper!
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4 users found this review helpful

Lemon Pepper Cod

Reviewed: Oct. 4, 2011
I've made this twice in the last week. First time was as written, got rave reviews. The second time I used butter instead of oil, got even more raves. This dish is what I call 'stupid simple', and results in perfectly cooked, beautifully seasoned fish. DH wants it in my regular rotation. Great recipe!
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6 users found this review helpful

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