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

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lucylove

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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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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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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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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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Seasoning For Tacos

Reviewed: Mar. 29, 2012
In a multi-recipe taco tasting, this recipe was the runaway winner, by a mile. We all thought it had the best flavor, but could stand just a little heat. I recommend doubling the cayenne to 1/4 teaspoon. If you're tired of the high prices and weird ingredients in the packets, look no further; Easy, cheap, made with common pantry spices, this is the only taco seasoning you'll ever need. It really is the best on this site. I ought to know, I tested them! ***UPDATE**** I used this last week for pulled pork tacos. Amazing! I cut a pork tenderloin into 4 big pieces, rubbed them all over with this mix, put them in a 1-qt slow cooker and poured a cup of fresh salsa over all. Cooked on low for 5 hrs. So good!
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Broiled Tilapia Parmesan

Reviewed: Mar. 13, 2012
This is a simple, quick and delicious take on one of our staple fish meals. We sauté tilapia or cod at least twice a week. This is the first recipe that I've found that made me want to cook it in the oven. So good, so fast! I did sprinkle a bit of Old Bay on the fish prior to broiling, but otherwise followed the recipe exactly. Thanks, Phoebe, for expanding my horizons.
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Balsamic Glazed Carrots

Reviewed: Dec. 17, 2011
We like our carrots tender, but not cooked soft. This recipe is perfect. I followed instructions to the letter and the carrots were delicious. The recipe is so simple and delicious. What more could you want? The only reason to par-cook or steam is to make the carrots softer, a matter of personal taste. I must disagree with the reviewer who said the sugar isn't necessary, it balances the acid from the vinegar but still allows nicely. I served these as a side with Marie's Easy Slow Cooker Pot Roast from this site. Dinner was a hit. This is my new favorite glazed carrot recipe. Thanks for a perfect recipe!
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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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24 users found this review helpful

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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Best Marinara Sauce Yet

Reviewed: Jun. 25, 2013
This sauce is like Baby Bear, it's "just right"! I've made many, and most are too thin or too chunky. This sauce's combination of canned tomatoes and tomato paste yields the perfect consistency. I have to admit, I changed the recipe to use ingredients I had on hand. I used a 28oz can of San Marzano whole tomatoes, the tomato paste, about 1 tablespoon homemade Italian seasoning in place of the parsley/oregano, 3 cloves of garlic (because if some garlic is good, a lot is better), about 2 tablespoons dried minced onions, salt, black pepper, olive oil, and whoops!, didn't even realize it was supposed to have wine. I blended it all in my food processor and cooked it as directed. It was a bit too acidic for my taste, so I added about 1 teaspoon brown sugar. So let's say this recipe was my inspiration. The Dude said it was the best marinara he's ever had, and I have to agree. We like it better than Chef John's tomato sauce! Served over spicy beef & sausage ravioli, it was pasta perfection.
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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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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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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

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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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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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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42 users found this review helpful

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