lutzflcat Recipe Reviews (Pg. 1) - Allrecipes.com (11492450)

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White Wine Pound Cake

Reviewed: Jul. 29, 2014
This was just a little too sweet and cinnamon-y (personal taste preference) for us, but it is very, very moist from the glaze and easy to make. Also, I really miss the buttery taste that you typically expect in a pound cake. I added the wine to the cake and the glaze, but I couldn't taste it at all. Maybe that's why the recipe submitter said to use the cheapest white wine you can find (but I didn't). Thanks Donnasa.
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Baked Artichoke Dip

Reviewed: Jul. 28, 2014
IMO the single biggest problem with this recipe is that it’s like chopped artichokes swimming in oil. I kept dabbing the dip with paper towels, it kept reducing in size, but as you dipped, it was just more liquid. The taste is good, it has a nice tang, but we just couldn’t deal with all of the floating oil. I’d give this a 4 for taste, but a 1 for eye appeal, so overall, I’m giving it a 3. Sorry, this one just didn’t work for us, and I’m going back to my SIL’s recipe, which also is tastier and breaks down much better nutritionally.
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Herbed Scalloped Potatoes and Onions

Reviewed: Jul. 27, 2014
Wouldn't say that these were my favorite scalloped potatoes, but we still enjoyed them. I sliced the potatoes in the food processor, and if I were to make again, I think I'd slice them a little thicker and also slice the onions rather than chopping. Two hours in the oven is a long time on a scorching hot summer day. The length of time it takes to cook this dish is one thing that I don't like about it, regardless of what time of year it is.
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Brined and Stuffed Pork Loin Roast

Reviewed: Jul. 27, 2014
Followed the recipe to the letter and glad I did. The brine brought both tenderness and flavor to the roast, and the stuffing complemented the pork very well. My time got away from me, and the roast should have come out of the oven just a little sooner (typically, I take it out at 145, but it was 154 this time), but it still was fabulous. Never thought about this until well into cooking, but in the future, I'll add a little water or white wine to the pan, so I'll be able to make a nice pan sauce while the roast is resting...just too late today. Lovely dish with lovely presentation, nice enough to serve to company.
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Easy Rumaki with Pineapple

Reviewed: Jul. 27, 2014
First, do yourself a favor and cook these at 425. I baked an extra 15 minutes trying to crisp up the bacon at 375 and, finally, just turned up the temperature. In the future, I will halve the bacon strip instead of cutting into thirds. On some, the bacon barely wrapped around, and when cooked they came apart, so I think a larger piece of bacon will work better (at least for me). As far as flavor, they were absolutely delicious. The dressing I used was Ken’s Steak House Lite Asian Sesame with Ginger & Soy, and it worked well with the pineapple and bacon. It worked so well that I ended up pouring some into small dishes, to use as a dipping sauce. Don’t skip the water chestnuts, that little bit of crunch adds some texture and interest. You can prep these early in the day, bake later, and serve a nice warm appetizer with minimal effort. I served these to a group of six people, and each and every person gave it a thumbs up. I’m giving it a 4-star rating only because I believe the oven temperature is off. Barbara, thanks for sharing this easy appetizer which has nice presentation.
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Carrots with Apricot Preserves

Reviewed: Jul. 26, 2014
Used Polaner Apricot Fruit Spread, steamed the carrots in the microwave, and used diagonally-cut organic carrots instead of baby carrots. I did add a garnish of some chopped pecans which gave it an interesting crunch. I did not see the need to bake in the oven, the carrots were cooked perfectly and I didn’t want to see them cook to mush, and the sauce was plenty thick. It’s a bit on the sweet side, but bursting with apricot flavor. So many carrot recipes are partnered with orange, it’s nice to see the variation with the apricot which really works. No complaints here, it was easy, everybody liked it, and I will make again.
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Grammy's German Potato Salad

Reviewed: Jul. 25, 2014
We liked the dressing, and it has a good balance of sweet and sour. Followed the recipe to the letter, and we were happy with the taste, but there are just a couple things I will do differently in the future. I will cook the potatoes whole, leaving the skins on, and then cube. That’s just the way I cook potatoes for potato salad, and I like the texture a little better, just a personal preference. There’s absolutely no color in the finished potato salad, and I think visually it ends up looking kind of bland...which it isn’t. I garnished with chopped parsley which I think helped, maybe adding a little chopped celery would be good, but leaving the skins on will add some color, as will some crumbled cooked bacon which is the next thing I definitely will add. This is a really easy potato salad to make, and it comes together quickly. While the potatoes are cooking, go ahead and make your dressing, so you’re good to go when the potatoes are cooked. One other thing to mention, this is good served warm or chilled. Thanks KFREESE for sharing your family’s long-time recipe.
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Nancy's Butter Beans

Reviewed: Jul. 21, 2014
Set aside some of the liquid in the can when draining the beans because you will need to add a little bit of it, otherwise, you'll have very dry beans. I liked the flavor that the brown sugar brings to this recipe, but this was just a little too sweet for us. In the future, I will reduce the brown sugar to 1 tsp and sauté some chopped onion in the bacon fat to add to the beans. Small thing, but melt your butter first, stir in the brown sugar, and then add your drained beans and crumbled bacon. We like butter beans, but they're something that I seldom think about serving on their own as a side dish, but we enjoyed them with pork chops.
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Tangy Ginger Dip

Reviewed: Jul. 21, 2014
This was a nice dipping sauce for chicken fingers and carrot and celery sticks. You'll have to adjust the hot sauce to your taste, I added more to give it a little zing. It has just a hint of Asian flavor from the soy sauce. It's sort of a multi-purpose dip that would go with many things. Now that I've made it and tasted it, I could see it as a dip for fried shrimp, but not served as a dip for boiled shrimp.
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Fresh Homemade Salsa

Reviewed: Jul. 21, 2014
It's summer, and tomatoes just don't get any better than right now. I didn't have any canned chiles on hand, but I did have a jalapeño, so that's what I used. Mixed up, tasted, and then added another squeeze of fresh lime juice and a tad more salt. There are a bunch of good salsa recipes, and you can add this one to the list. Enjoyed!
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Mango Cherry Smoothie

Reviewed: Jul. 21, 2014
The nutritional breakdown on its own is enough for most of us to try this one. I used frozen mango, so I did reduce the ice a little, and since I like smoothies a little on the thick side, reduced the water as well. I must admit that I've developed a taste for smoothies with a little Greek yogurt, so as a personal taste preference, I will add about 1/3 cup vanilla Greek yogurt next time. However, this is simply pure sweet fruitiness from a combination of perfectly-ripe summer fruit, and it gives you a real pop of vibrant flavor. Very nice.
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Cranberry-Hazelnut Coffee Cake

Reviewed: Jul. 20, 2014
The cake description says “...fine, cake-like texture and swirls of cinnamon sugar.” Although moist, the cake itself was dense, and dark in color from all of the brown sugar, so you could not see any “swirls.” The best way to describe the flavor is sort of like a spice cake. I didn’t deviate from the recipe at all (and I did use cake flour), but I think both the cranberries and the hazelnuts need to be doubled. I had a hard time finding hazelnuts, and when I did, they were very expensive. If you have the same situation, IMO pecans would make a good substitution. I checked at 70 minutes, and it already was a bit overdone. I’d recommend you start checking at about 60-65 minutes, acknowledging that oven temps can vary greatly. Don’t need to sound negative, it was good, but the texture and the appearance just weren't what I was expecting.
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Georgia Peach Smoothie

Reviewed: Jul. 20, 2014
Rather than opening a can of coconut milk, I used the boxed soy coconut milk which I already had open in the fridge, vanilla Greek yogurt, skipped the 1% milk, and added some crushed ice for a thicker texture. My peaches actually were Georgia peaches which I bought yesterday, and they were perfectly ripe. This was a really creamy smoothie bursting with peach flavor, and was so yummy, I felt like I was having dessert for breakfast. Thanks, Megan, this is a winner smoothie.
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Zucchini Mint Salad

Reviewed: Jul. 19, 2014
Other than using the Paderno spiralizer for the squash, I made exactly as written, tasted, and thought the olive oil dominated too much. I then squeezed another half lemon onto the salad, and it was just a about perfect for us. In the future, I'll use a ratio of 2 parts lemon juice to 1 part olive oil, but again, personal taste preference kicks in here. It's crisp, bursting with freshness, and a very nice light salad.
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Ultra-Simple and Delicious Red Radish Salad

Reviewed: Jul. 19, 2014
I thought this was pretty bland as written and could benefit from some acid. I didn’t want to start adding a bunch of things, since that would ruin its simplicity. I gave half a fresh lime a good squeeze, and that brightened the flavor. And I wouldn't skip the parsley, it adds color to the salad as well as flavor (which it needs). Although its eye appeal is pretty nice when initially made, it wilted quickly, darkened in color, and after chilling, ended up more like a relish than a salad. If I were to make this again (doubtful), I would cut the olive oil back to 1 Tbsp (or less), and I would shred the radishes and refrigerate, if I want to prep early in the day. I would then mix up right before serving to preserve freshness and crunchiness, and boost the salad's presentation. Sorry for the less than favorable review, I really wanted to like this, but it just didn’t work out for me.
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Super Moist Meatloaf

Reviewed: Jul. 17, 2014
It’s summer, and there are a lot of salads, sandwiches, and soups served in this house. I made half a recipe specifically for meatloaf sandwiches, good old-fashioned comfort food. Since 1 lb will not fill up a regular-size loaf pan, I baked in two mini loaf pans and reached the 160 degree temperature in about 30 minutes. The only change I made was using Heinz Chili Sauce instead of ketchup, and I might add a little chopped garlic next time. If you don’t overbake, this really is a moist meatloaf and made some tasty sandwiches. Jessica, thanks for sharing your recipe.
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Saigon Noodle Salad

Reviewed: Jul. 17, 2014
The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing, so it would have coated the salad and noodles better. It was very watery, and just fell to the bottom of the plate. I didn’t have any rice noodles, and accidentally cooked fettucine instead of linguini, so the noodles were a little fatter than they should have been. That could have accounted for the fact that I thought there was an awful lot of noodles in relation to the salad. I mixed up the dressing, tasted, and added more Sriracha, since we wanted it a little spicier. I did all the prep work in the morning. I marinated the shrimp, grilled it, and then into the fridge. Mixed up the dressing, chopped and sliced all of the veggies, and into the fridge. Right before dinner, I assembled the salad for an easy evening dinner with an easy clean-up. I wouldn’t add the dressing until you’re ready to eat, or you’ll have a soggy salad. This was good, but there are a lot of ingredients and a lot of chopping and slicing. Wouldn’t say it’s my favorite Asian noodle salad recipe on this site, but we enjoyed it.
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Honey Vanilla Ice Cream

Reviewed: Jul. 16, 2014
Wanted to serve this tonight, I didn’t have enough time to chill the custard in the fridge for four hours, so I decided to use an ice bath. I placed the smaller custard bowl into a larger bowl filled with ice, and whisked regularly for about 25-30 minutes until the temp reached about 38 degrees F, then into the Cuisinart ice cream maker. We love Rainier cherries (sorry they’re available for such a short time), and I decided to add some to the custard. The tan color is not great for eye appeal, so next time, I think I’ll split the sugar into half white and half brown; maybe it’l be a little more white like you expect from vanilla ice cream. Thoroughly enjoyed, a real treat!
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Crunchy Cauliflower and Tomato Salad

Reviewed: Jul. 15, 2014
The dressing softens the tomatoes, but the cauliflower stays crunchy. Good idea to try to get the tomatoes and the cauliflower florets about the same size. I didn't chop the cauliflower, just trimmed the floret stems a little and broke them apart which I think makes for a nice presentation. Just a really nice salad/side dish with a tasty dressing.
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Honey Dressing with Poppy Seeds

Reviewed: Jul. 15, 2014
Was a little puzzled about seasoned salt in this recipe, but I added it, and there really was no reason for concern, it was good. At this time of year, I always have a fridge full of fresh fruit, but the fridge was just a little too full right now, so I decided to mix up a big fruit salad. This dressing really brought some life to the perfectly-ripe fruit, a little tang from the vinegar, and some extra sweetness from the honey...good balance. I did end up adding more poppy seeds simply because we like them. Thanks, charles coello, we enjoyed your recipe.***UPDATE 7.19.14*** Just an FYI. I had some of the fruit salad left where I'd used this dressing, so I threw it in the blender, added some vanilla Greek yogurt, crushed ice, and it made a delicious breakfast smoothie.
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