Luke Marie Recipe Reviews (Pg. 1) - Allrecipes.com (11943724)

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Beef Bourguignon II

Reviewed: Apr. 4, 2011
I made this recipe as written. I agree with all the other comments that the house smells INCREDIBLE! Now my dish for all of the smell, had very little flavor. Truth be told, I didn't have the right size pan. I can't find a good pan here in Bolivia. That being said, mine boiled over and I lost a lot of my liquid. Also, I don't actually drink wine, so I don't know if I had a quality wine for the dish. They are mostly Bolivian wines here and I have NO idea what one would yield me the best tasting meal. I will definitely try this one again . . . but I'll be looking for more flavor next time!
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1 user found this review helpful

Emilia's Cuban Black Beans

Reviewed: Mar. 24, 2011
I made this recipe as is because I wanted the 'Cuban' flavor. This was not a huge hit with the family. They grinned and bore it. Everybody thought it was too spicy. So, with the left overs I poured some condensed milk over the dish and then grated some sharp cheese to top it off. The milk cut the spice down and the cheese . . . well, cheese makes everything better!!!
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3 users found this review helpful

Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Mar. 2, 2011
Everybody loved these! We had a Bolivian friend over and she was amazed!!! Will definitely make these again.
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4 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Feb. 26, 2011
Ok, so this one wasn't so simple here in Bolivia. They don't have Ricotta, so I made a Ricotta facsimile from Milk, salt, and lemon juice. All we have is fresh spinach, so I steamed it and then used as mentioned in the recipe. We really enjoyed this dish . . . I'd like to try this when I return to the US and use store bought ricotta. I think that will be the final touch. I used way more garlic than called for too. I'll play with the recipe a bit more next time too, but all in all a great recipe!
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5 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Feb. 26, 2011
I really liked this. The original poster of this recipe says that the garlic powder is supposed to be Tablespoons NOT teaspoons. It makes a difference! Here in Bolivia they have a similarly prepared meal that they call 'milanesa'. I like this better! This is more flavorful.
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7 users found this review helpful

Pasta Pomodoro

Reviewed: Feb. 16, 2011
I thought this was tasty, but it wasn't a 'wow' dish. For it to suit my taste, I added salt and more balsamic vinegar to round it out for me. On the other hand, my wife really liked it (that is after I secretly added the salt and balsamic to her dish as well!).
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1 user found this review helpful

Addictive Sesame Chicken

Reviewed: Feb. 16, 2011
This is NOT Mr. Lee's Sesame Chicken (Littleton, NH), but seeing as there is no such dish made here in Bolivia, this really hit the spot. My wife kept raving about this dish. I did not have the dry sherry, but I used the chinese wine that is often used in their sauces (sorry, don't remember the name of it). Also, I thought that there was not enough batter, so after frying the chicken I made another batch of 'batter' adding smashed garlic this time and refried the meat. Delicious! As far as the sauce is concerned, I did it according to recipe to see how it would turn out. I felt that it lacked its 'redness', so I took Mr. Lee's advice and squirted in some ketchup and that did the trick. It has been at least 3 years since I had this dish, so this really hit the spot. Thanks for sharing the recipe!
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7 users found this review helpful

Pumpkin Spiced Latte

Reviewed: Feb. 16, 2011
I actually followed the recipe to the letter on this one, and it was just OK. It did not inspire me to want to make this over and over again. I really like Starbucks Pumpkin Spice Lattes, and this just didn't make par for me.
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2 users found this review helpful

Honeyed Pork Chops

Reviewed: Feb. 13, 2011
I think this is the first dish that I've made from this site that I didn't have to substitute something. I had all the ingredients here in Bolivia. That being said, I did do some things different. Being a garlic lover, I took the suggestion of others and added garlic (5 cloves). I also made the sauce + 1/2 batch more. I soaked the pork in the sauce for 1 hour and then proceeded as written, except when it came time to pour the sauce over the pork, I reserved (more or less) the extra sauce I had made. I poured that in a saucepan (the same one I had seared the pork in) cooked it for a minute or so, added 2 T more of oil and some cooked white rice and let it 'fry' for around 8-10 minutes over medium heat. It needed a little salt to finish it off. Then when I took the pork came out of the oven, I poured the sauce into a saucepan, sprinkled in some flour and stirred it real well. I let it cook over high heat until it thickened some and served that over the pork. It was a very tasty. The wife, 5 year old, and 2 year old gobbled it up! My 2 year old beat all of us and asked for more meat!
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Thai Chicken with Basil Stir Fry

Reviewed: Feb. 10, 2011
I loved this dish. Others commented on it not being authentic . . . who cares! Authenticity is not the issue, taste is, and this dish tastes great. Now, that being said, I had to be creative to get this dish to turn out here in Bolivia. In place of fish sauce, I used 1 T anchovy paste and 1 T oyster sauce. I added broccoli, didn't have green onions, used coconut paste (no coconut milk), and tweaked the measurements of the other ingredients to compensate for the sweetness of the coconut paste. My wife was not a fan of the spice (I thought it was perfect) but my 2 year old couldn't get enough! I will definitely make this again. Maybe I'll pull some aside for my wife without spice.
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32 users found this review helpful

German Chocolate Cake III

Reviewed: Jan. 22, 2011
RED FLAG!!! This is a great German Chocolate Cake recipe, BUT just so you know, this is identical recipe from the Betty Crocker's cookbook! The only difference is the added chocolate drizzle at the end. I think that it is a shame that someone posted this as their own! Good cake though.
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3 users found this review helpful

Kielbasa with Pasta

Reviewed: Jan. 21, 2011
Hello from Bolivia again! This recipe was a great hit tonight. We don't have kielbasa here, so I used a meat called 'Salchicha Vienna', I was not inspired to make the dish with 'Chorizo'. The salchica turned out great though. I completely forgot about the green pepper when shopping, but as I was reading some of the other comments I came across carrots, so I tried that instead. I am a lover of garlic, so I added much more of that . . . actually, I didn't measure anything, I just do it all to taste and preference. Stewed tomatoes are not available, so I chopped up 2lbs fresh tomatoes, added some sugar, salt, and basil and called it good. Didn't have the parmesan either, but I used some grated cheese (no idea what it is) and it ended up being a crowd pleaser. Because I used fresh tomatoes, I added them to the pot and let them cook down for about 30 minutes. This was a refreshing change for us. The whole family (even my very picky 5 year old) really enjoyed this. I'm sure that the actual recipe is delicious (I'll have to save that review for when I'm back in the USA where I can get the correct ingredients), but I say all this to say . . . don't be a stickler to the ingredients and measurements! If you like something, use more of it, if you don't like something, substitute it with stuff you do. Living here in Bolivia has certainly made me a more flexible cook.
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7 users found this review helpful

Picadillo

Reviewed: Oct. 7, 2010
To quote Pirates of the Caribbean, kinda sorta! . . . "recipes are more guidelines as opposed to a set of rules!" My family just finished eating this tonight for supper (actually my 2 year old is still eating, but it is her fourth helping!) I mostly followed the recipe until the last couple directions. I went ahead and added all the ingredients and then simmered. I like my food to have a chance to 'flavor meld'. I tasted it after it had been simmering for a while and thats when I made it mine! So many people feel that they have to follow a recipe exactly . . . then the food is ready, you eat, and you go away thinking, "man I can't cook". But that is not the case. Use the recipe as a guideline and then keep adding things that taste good to you. Once you've got the 'flavor' that you like. Serve it up and enjoy it. Recipes are way overrated. Make it like it's written and if the flavor isn't right for you, change it up and make it right for you. All that to say, this recipe was ok as is, but then I made it my own and my family loved it. They gobbled it up and asked for more!
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Tomato Curry Chicken

Reviewed: Oct. 7, 2010
At first taste, I was not that impressed with this dish. However, as I allowed the food to sit in my mouth, I was able to distinguish the different flavors and I found that I really enjoyed this dish. Once again I was thwarted by ingredients available in Bolivia. We have no condensed soups here. So, I took a can of peeled tomatoes and chopped them up, mixed them with a can of condensed milk and a bit of heavy cream. I added extra basil (I can't help myself when it comes to basil!) and a bit of salt. All in all it turned out to be a good 'tomato soup'. I tripled the curry (by the way, there are so many varieties of curry out there, I would be careful with doubling or tripling until you know if it is spicy or sweet.) I also did not add the cheese. I served this paired with the Indian Basmati Rice recipe found on allrecipes. Great meal.
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Indian Style Basmati Rice

Reviewed: Oct. 7, 2010
Others have knocked this for being under flavored. I disagree. It is not supposed to have TONS of flavor. It is an accompaniment to another dish. The flavors were subtle but delicious. I prepared this rice with the Tomato Curry Chicken recipe which is also found on allrecipes! They were great together, I recommend trying them.
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5 users found this review helpful

Strawberry Muffins

Reviewed: Oct. 7, 2010
I too added the brown sugar, cinnamon, and vanilla. My wife has decreed that these are her all time favorite muffins! I also made the strawberry butter that one of the reviewers posted. The first time I prepared it just like he said too. The second time I found that I was almost out of butter, but I had some creamed cheese on hand, so I combined chopped strawberries, cream cheese, powdered sugar, and butter together. I highly recommend taking the time do this. This really takes it to the next level!
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Disappearing Marshmallow Brownies

Reviewed: Oct. 7, 2010
My parents were amazing and they sent me some chocolate chips down to Bolivia. I had them sitting in my pantry, waiting to use them for something special. I decided to break open a bag (he sent 2) and make these brownies. Obviously since there are no chocolate chips here in Bolivia, I also had no butterscotch chips, so I make it with all chocolate. I also took the advice of others and I used extra marshmallows. No minis down here, so I chopped up some of the large ones (I found a random bag down here and bought it for a special occasion too!). I at least doubled the marshmallows. I know that sounds extreme, but really it was worth it in the end. These brownies did not stick around very long between me, the wife, and 2 little girls!
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Clone of a Cinnabon

Reviewed: Oct. 7, 2010
I like many others don't own a bread machine. I simply made the dough like I make any other bread dough and then followed the recipe. They were awesome! My 4 year old said, "Dad can you make these again tomorrow!!!
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Cheeseburger Buns

Reviewed: Oct. 7, 2010
I have made this recipe many times over the last several years. This really is a springboard. The first time I made it, I followed the recipe to the 'T'. I was not that impressed . . . it was good, but not great. So each time thereafter I simply play with different ingredients I have on hand and spice it up! Be creative and don't be afraid to try new ideas. Once your meat mixture tastes good to you, then finish the rest of the recipe.
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Strawberry Cake from Scratch

Reviewed: Oct. 7, 2010
The cake was AMAZING! I agree with other reviewers in that it was heavy, but that was just fine for me. I pureed some strawberries and found that I had a lot more than 1/2 cup . . . I couldn't let that go to waste, so once I poured the batter into my 13x9, I swirled the remaining puree into the batter. It had to bake a bit longer prepared this way, but boy was it worth it. I topped it off with a sweetened whipped cream topping and sliced strawberries. It was a huge hit.
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Displaying results 1-20 (of 22) reviews
 
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