lakelady Recipe Reviews (Pg. 1) - Allrecipes.com (11465142)

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Scrumptious Salmon Cakes

Reviewed: Apr. 22, 2015
This is a Fantastic recipe. I've always disliked canned salmon but love canned tuna and fresh fish. Both are expensive and sometimes fresh fish is not easy for me to get because of my disabilities. For years I've been wishing I could find a recipe that contained canned salmon that I could enjoy. FINALLY!!!!!!!!! Thank you SO much for this recipe. I followed the ingredients and instructions to the letter. These cakes are great hot, room temperature and cold. I'll make a full recipe at a time and use the left overs for a quick snack right out of the frig.
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Light and Fluffy Spinach Quiche

Reviewed: Jan. 4, 2015
I saw this recipe and just had to try it. Only problem was, I didn't have the right cheese. Bottom line I followed this recipe to the letter but had to use half Swiss and half Mozzarella cheese. I will make this again using the cheese in this recipe. In any event...I had to come here and say....It's marvelous. Such an easy, beautiful looking, delightful tasting quiche that will have me adding quiche to our recipe rotation. Thank you Kris
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Jewish Style Sweet and Sour Brisket

Reviewed: Dec. 15, 2014
Please see edit to my review at the end for soup from leftovers...HUMMM. This was excellent!!! More years ago than I care to admit I cooked a few Kosher meals for a local synagogue. One meal was a kind of sweet and sour brisket. The brisket meat came from a famed kosher butcher shop in NYC. Along with the meat came a suggested recipe. Recently when I bought a brisk, I was trying to remember how I made that brisket sooo many years ago. Finally I gave up and came to my favorite recipe site for ideas. Somehow I found this one. Can't say it's the same recipe but the results were the same.....an outragiously tasty piece of meat. Any time I make brisket this is it!!! The only very minor change I made was using more fresh garlic. Aside from that followed the recipe to the letter. THANK YOU SOOO MUCH FOR THIS RECIPE Louise!!!! EDIT: I had made corned beef hash out of the left overs. Used diced potatoes, onion, and red pepper fried up together. It was great. NOW HERE'S THE BEST PART!!! I had some left over hash and about a cup of left over juice from the original brisket (couldn't bring myself to throw it away) Long story short. Makes GREAT SOUP: Dice up 2 russet potatoes, 1 large sweet onion, 2 carrots, and 2 stalks of celery. Put in pot with 1 cup left over juice and just enough chicken broth to cover the veggies well. Cook them until tender and then add the leftover hash. OMG...the soup IS SOOO GOOD!!
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A-Number-1 Banana Cake

Reviewed: Dec. 11, 2014
I just made this cake tonight for the first time. I followed the recipe exactly. I had bought buttermilk to make "Creamed Corn Corn Bread" and had a little less than 1 cup left over. Perfect for this recipe. I did combine everything a little different though...the lazy way...lol. I don't think it hurt the results though. I have a Ninja. First I combined the dry ingrediets in a large bowl and set aside. I added the sugar and butter to the Ninja and pulsed a few times. Broke two eggs in...pulsed until incorporated. Added broken up bananas...a few short bursts of pulsing to mix everything well. It was really hard not to add vanilla but I wanted to stay true. Next I poured the wet ingredients into the dry ingredients, mixed together, and dumped it in a greased 9 X 13 Pyrex baking dish and baked as directed. It turned out great. This is a keeper. No vanilla....just follow the recipe.
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Pretty Good Popcorn Shrimp

Reviewed: Nov. 21, 2014
Very tasty fried shrimp from a very nice recipe I will save. I followed this recipe with one change to technique only. Instead of adding the seasonings to the final breading, I mixed the seasonings together in a little dish and tossed it with the raw shrimp before I started breading them. That way non of the dried herbs get "burned" by the frying process. The seasonings are hydrated by the moist shrimp and protected by the coating. The seasonings cook from the inside instead of getting fried from the outside which results in richer flavor.
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Popcorn Shrimp

Reviewed: Nov. 21, 2014
Very tasty fried shrimp from a very nice recipe I will save. I followed this recipe with one change to technique only. Instead of adding the seasonings to the final breading, I mixed the seasonings together in a little dish and tossed it with the raw shrimp before I started breading them. That way non of the dried herbs get "burned" by the frying process. The seasonings are hydrated by the moist shrimp and protected by the coating. The seasonings cook from the inside instead of getting fried from the outside which results in richer flavor.
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Japanese Style Deep Fried Shrimp

Reviewed: Nov. 19, 2014
I just finished a wonderful fried seafood dinner with my husband and this is recipe we used to make, not only fried shrimp, but also fried pieces of cod. I followed the recipe to the tee and it was perfect. Well...almost to the tee. The only thing I did different was coat all the shrimp and pieces of cod first and let sit on a rack for about 15 minutes so the coating could set up. I fried in a cast iron chicken fryer and used a deep fryer thermometer to keep tabs on the oil temp. My large shrimp and pieces of cod were toasty brown and cooked to perfection inside in less than 5 mins. After dinner we decided we'd indulge in fish and chips once a month or so because this is just soooo good. I used "Chef John's French Fries" recipe. Perfect match.
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Chef John's French Fries

Reviewed: Nov. 15, 2014
My husband and I made these french fries tonight and they were out of this world. Just fries with a light dusting of kosher salt. We followed the directions to the tee. The only thing different is that I don't have a dutch oven so I used my cast iron chicken fryer. I was only frying 3 potatoes cut rather thick. The outside was so nice and crisp and the inside was like biting into a baked potato.
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'Day Before Payday' Kielbasa and Corn Hash

Reviewed: Oct. 21, 2014
I also started making this dish many years ago when grocery money just didn't stretch from payday to payday. Back then kielbasa was one of the cheapest meats you could buy and it was very tasty. Hamburger was 89 cents a lb and they hadn't told us yet arteries would clog from too much bacon fat. Gee...I'm old as dirt...lol Anyway we still make this dish once every month or two for dinner. Only difference. I use lean turkey kielbasa and we call it comfort food. This recipe is very tasty as written and I suggest you try it exactly as written if you keep frozen onions and peppers on hand. To me, it tastes so much better, and it's cheaper when you use fresh onions and red or green peppers. Saute the onion until it starts to get a little transparent. Add the diced up potato and saute until the potatoes start to brown on the edges. Now throw in the pepper so it doesn't get all soft and mushy from cooking too long. Toss in the kielbasa and saute everything together until the meat is hot and fully cooked. The potatoes should be a nice golden brown. Now top with those yummy fried eggs and...oh my, how good. Bravo FoodieGeek...this was a wonderful comfort food recipe to post!!! Your way or my way with the onions and peppers, it's sooo good.
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Black Pepper Beef and Cabbage Stir Fry

Reviewed: Jul. 25, 2014
If you've got hamburger to use up and you're in the mood for stir fry this will work. If you're looking for more of an Asian flavor add a little hoisin sauce or oyster sauce (which also has a lot of salt). Adding thick sliced onion to the veggies adds great flavor too. A lot of different left over fresh veggies could be thrown in here...onion, celery, thinly sliced carrot, bok choy instead of reg cabbage...whatever you've got to use up. As the recipe stands it's tasty but just not big on Asian flavor. Oh...I drained off some of the hamburger fat that clogs your arteries too before I added the veggies. Most hamburger is at least 20% fat.
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Chef John's Meatless Meatballs

Reviewed: May 6, 2014
This recipe was fantastic. I kept having doubts about a few things as I progressed through the process of making these little gems. I wanted to "add my own touches" but decided to do it just as Chef John did in the video. It's VERY important to watch the video before making these as a few very important pointers are not listed in the written recipe. This is a keeper and will replace "meat" meatballs at least half the time we have a meatball dish. Great way to cut back on red meat!!! Thank you John.
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Easy Tilapia

Reviewed: Apr. 28, 2014
I made this recipe AS WRITTEN!!!! It was a very nice change and quite tasty. I'll make it again. Yes I might make a few extremely minor changes the next time...or not. The bottom line is these reviews should be on the recipe as it's written. What is it with people who write reviews and say...this was great with MY changes. That's insulting to the recipe creator and says your recipe sucked but I can save it for you. Gee thanks. Are you such great cooks you have to teach everyone how to make other peoples creations. Create your own recipe and submit it. It seems there are a lot of people here who just can't help themselves. They have to "make things better".
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Spinach Brownies

Reviewed: Jan. 28, 2014
This is a wonderful recipe either as is or used as a jump off for more adventurous fare. I made it the first time exactly as written. Well...one change. I couldn't bring myself to use 1/2 cup of butter so I halved that since I was using a non stick skillet and the baking pan was going to be greased with more butter plus there would be more oil from the baking cheese. Couldn't help trying a small piece shortly after taking it out of the oven. Personally I think I prefer eating it warm but cold was ok too. Next time I make this I'm adding well sauteed mushrooms and crumbled fried smoked bacon to the mix just before baking. I might use a slightly smaller baking dish too so the "brownie" isn't so thin. Thank you for a recipe I'll be playing with for years.
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Blueberry Salad

Reviewed: Dec. 17, 2013
I made this recipe exactly as written for a Christmas party and it was a HUGE hit. It's really good and very easy to make. Since I did't get to have very much of it at the party I decided to make a smaller batch for my husband and I at home but didn't have the exact ingredients. Here's how I made the second one and it was excellent. I used 1 lg box of raspberry jello with 2 cups of boiling water. I added 1 can of well drained crushed pineapple. I didn't have any pie filling but did have blueberries I froze this past summer so used 2 cups of frozen berries instead. Made the topping the same with cream cheese, sour cream, and sugar. It was sooo good with the real blueberries instead of pie filling. Either way is great but if you're looking for a little less sweet and more of a real fruity salad try fresh or frozen blueberries. For parties I think I'll use the original recipe (because so many people love really sweet) and for hubby and I at home I'll make it with a generous amount of frozen blueberries instead of the pie filling because it's healthier and tastes so fresh.
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Easy Chicken Casserole

Reviewed: Oct. 12, 2013
Anyone who is trying to eat healthy be sure to check the nutritional facts before deciding if you want to make this recipe a staple. This is high in fat, sodium, and cholesterol. It might be considered tasty, quick, and easy but the price is too high when it comes to the health of your family.
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Homemade Pesto

Reviewed: Sep. 18, 2013
This is a classic pesto that's wonderful for so many recipes. At the end of the summer I make a big batch without pine nuts and freeze in ice cube trays. When frozen I pop the cubes out and store in freezer bags to add to soups, sauces, and pasta. JUST A SIDE NOTE OF INTEREST...YOU CAN TAKE CUTTINGS OFF YOUR BASIL PLANTS AND PUT IN A GLASS OF WATER. THEY ROOT VERY QUICKLY. Enjoy!!!
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Spicy Pork Stir-Fry

Reviewed: Aug. 23, 2013
If you like authentic restaurant food and like your vegetables with a nice crisp bite to them this is a good recipe to start with but the cooking instructions need tweaking. I marinated thinly sliced pork tenderloin minus the corn starch and added the extra corn starch to the "lime" mixture. Actually I used pineapple juice instead of lime juice because I don't care for lime in this type of recipe. I stir fried the thin pork strips quickly in peanut oil until just tender and removed from the wok. I added a wee bit more oil and then all the veggies, stirred them around until they were glossy and a bright crisp color (1 min or so), added the sauce mixture and the pork with it's juices and cooked just until the sauce was cooked through and thickened up. Total cooking time wasn't more than 6 minutes after the wok heated up. I also added pineapple chunks to mine. Stir frying the meat 6 minutes and then cooking another 6 minutes with the veggies and sauce just makes everything too mushy and overcooked for my taste. Next time I make this I'll only use 1 tsp of sesame oil and 1/2 tsp of hot chili sauce instead of using green chili peppers and chili oil. Play around with your own variation of ingredients. Nice jump off recipe as long as you don't over cook it.
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