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

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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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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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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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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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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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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

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!
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1 user found this review helpful

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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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

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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Tropical Lime Chicken w/salsa

Reviewed: Jan. 19, 2012
I omitted the kiwi (had none), used fresh pineapple and Riesling in place of the vinegar (again, had none). When I tasted the salsa, it was HOT! We like things hot, but still I was worried about the heat. The chicken (grilled) calmed the salsa down considerably. I served the chicken with white rice and the Riesling, hubs agreed I hit it out of the park. Thanks, Linda, you rocked my dinner. This is going into my "Easy Favorites" folder. This is company-worthy and oh-so-easy, especially grilled.
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Krystal's Perfect Marinade for BBQ or Grilled Chicken

Reviewed: Jan. 10, 2012
This was recommended to me by luv2cook on the Recipe Buzz today. I had about 2 pounds of pork loin sliced into cutlets. I pounded them even thinner and marinated them in this for about 6 hours, then grilled them. Delicious with rice and grilled pineapple. An easy winner that I'm happy to add to my marinade arsenal. Thanks!
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Homemade Laundry Soap

Reviewed: Jan. 4, 2012
I finally used up all the store stuff and made a batch of this. I have an He-type front-loader, and was worried about it leaving bits in the dispenser. Well, it did, until I read the little print in the dispenser that says "Remove For Powder". DUH! Now it's working as it should. I've washed everything from delicates to sleeping bags and it all comes out great. Thanks, B'Nana! You're the bomb!
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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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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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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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