lukelou Recipe Reviews (Pg. 1) - Allrecipes.com (12652438)

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Roasted Carrot Salad

Reviewed: Dec. 4, 2013
A W E S O M E Went looking for a carrot recipe since I had a large bag of carrots and knew they weren't going to get used up before vacay. Found this and saw it had some ingredients I just love like cheese and arugula. (I'm not a huge fan of cooked carrots.) This was great and I did take others' advice on decreasing and/or increasing some of the ingredients and roasting the almonds separately. I also went w gorgonzola. I prepped the carrots first drizzling w oil and adding salt and pepper. Threw it in the oven while I minced the garlic. Threw the carrots back in the bowl and mixed in the garlic and back in the oven. Carrots cooked great at 30 minutes. Easy to make. Def roast almonds separately so they are perfectly roasted because you'll pick up the nutty flavor in the salad.
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Chef John's Roasted Brussels Sprouts

Reviewed: Feb. 9, 2013
Like others I had brussel sprouts in restaurants and they tasted fine. The onions separate this recipe from the rest. I didn't have the cipollini onions--just some pearl onions frozen. I took some other reviewer's suggestion (from another brus sprts recipe) and just steamed the veggies first. In my case also because I was using frozen onions. I liked mine 'greasy'. But I eat 90% paleo-style and extra fat is not an issue as I'm very healthy. Today I'm using a regular yellow onion and will update on the results some other time.
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Baked Maryland Lump Crab Cakes

Reviewed: Jan. 4, 2013
Thanks for this recipe. I made the recipe once w/o the Old Bay and it was OK. But thanks to 'LynsieC' for her review about the 'Maryland" style crab cake because this made me realize that is not what I want. But I came back and used this recipe as a guide and made changes-so if you're still interested keep reading: omitted breadcrumbs because I eat towards a no-lo carb (diet) and higher quality fat. Added 3 tbsp coconut flour. Didn't have Old Bay so I searched for the ingredients list and used every spice in my cupboard that I had. Of the Old Bay list I didn't have cardamom or ground bay leaf and omitted celery salt and flakes because I sauted celery, onion and green pepper to add to recipe. Added dash of thyme. (All 3 veggies amounted to approx a cup) While sauteeing I added 2 bay leafs and removed before incorporating into meat. I went with two eggs. I tried the muffin pan method and tho not disasterous, I will not try again because they stuck a bit. I made 8 thick cakes with a pound of canned pasteurized crab. I salted 'by eye'. My crab cakes were amazing with the right amount of heat and I will never change this recipe. I tried the Aioli suggested and tho too mayonazy it went well w the cakes. I will be looking for a diff. recipe on that sauce. As with many recipes -if you're not a regular cook-don't expect great results. People who cook a lot have methods and techniques you almost can't put on paper. Here for example-my Old Bay substitute.
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4 users found this review helpful

Jo's Rosemary Bread

Reviewed: Feb. 12, 2012
I let my bread machine mix it and rise it. Then I shape it and bake. You can add more garlic or herbs to your taste. Was good the next day too. I haven't perfected getting the crust to the right crispiness though.
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1 user found this review helpful

Chicken and Sun-Dried Tomato Bruschetta

Reviewed: Feb. 12, 2012
Yummy! Make it with left over chicken and use different types of bread, french, italian... It doesn't matter cause the flavor is in the chicken mixture. Add other stuff like olives or grape tomatoes, you can't mess up this one. I love bread and cheese and olive oil, you don't need anything else. The added ingredients just makes it a party in your mouth.
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3 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Feb. 12, 2012
As written this recipe would be bland. Though mine came out great--it's because I changed it as did many others. I don't do the crackers on top, I add mozzarella cheese. I decrease the sour cream because it'll taste too sour otherwise. What makes this tasty is making the chicken full of flavor. Don't rely on the soups to do that for you. This is comfort food and I love it.
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3 users found this review helpful

Proper English Cottage Pie

Reviewed: Feb. 12, 2012
As written this recipe would not work for me because I did as other reviewers and had a decent 'pie'. Still something is missing for flavor and the meat came out tough. Well, one day I had left over meatloaf. I crumbled it up, did the recipe--with the changes suggested-- all over again and it was fabulous. The meat was tender and held together when I cut into the flavorful pie.
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1 user found this review helpful

Mexican Bean Salad

Reviewed: Feb. 12, 2012
AMAZING FLAVOR Love the cilantro--glad I had a fresh bunch. Did as others and halved the sugar,oil and vinegar. Used a pear infused vinegar and balsamic vinegar because that's what I had. Had to soak my own chick peas and cook but not a problem. I love that I could just go in the fridge, grab the bowl and start eating.
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Beef Pot Roast

Reviewed: Feb. 12, 2012
This was a disaster. i would've given it one star if I hadn't added carrots and celery to the bottom of the pot and a tsp of bouillon instead of salt--meaning I changed the recipe. But I don't believe these changes were enough to turn out a dry tough roast. I read so many reviews and listened to those that said do not change a thing. I figured I'll start from there and make changes next time. The change I'm making is to NEVER make another roast in my life. In an attempt to save the expensive grass fed beef from going into the garbage, today I put the thinly sliced leftovers right back in the oven @ 250 degrees for 4 1/2 hours--in the gravy I had made with some extra water to keep it submerged. At least now it's tender and falling apart easily and with a new batch of gravy I'll be able to disguise the dryness.
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Egg in a Cup

Reviewed: Nov. 8, 2011
Boiling for three minutes (I went for 4) will cause the shell to collapse into itself. Then you'll have to try and save what you can from the whites still stuck to the shattered shell. This was a disaster. I see others poached their eggs. Smart! I am sure almost no one boiled their eggs for 3 minutes.
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6 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Sep. 7, 2011
This soup is HEAVEN. I was so shocked to have loved this soup so much cause it sounds so simple. I used leftover frozen holiday ham which is sweetened by the glaze but didn't come thru in the soup. I want some right now. So easy to make!! You'll make minor adjustments with salt and pepper to make it yours.
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3 users found this review helpful

Veronica's Hot Spinach, Artichoke and Chile Dip

Reviewed: Sep. 7, 2011
Amazing dip. Did as others suggested adding garlic and onion powder, substituting most of the mayo with sour cream and using one fat free cream cheese and doubling the jalapenos. It's silly cause it's not the same recipe anymore and I apologize because I don't like it when someone rates a recipe but they changed it. But you can cut out some fat and lose no flavor. I made the whole amount and froze a lot of it for later use and it was still delicious. Do not use canned spinach. It gives it an ugly color and doesn't taste as good.
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9 users found this review helpful

Herb Roasted Pork

Reviewed: Sep. 7, 2011
I cooked to 145 degrees and it was sooo tender. Loved the loin but didn't care for the glaze. I had a 3.4 lb. loin and cut it into 3 pieces and trimmed the fat leaving me with three 1 lb. pieces. Went a bit light on the sage to be on the safe side. But used the same portions of rub and glaze for the 1 lb. Not overpowering, just right. A keeper.
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T's Sweet Potato Fries

Reviewed: Sep. 7, 2011
I won't even try to make these again with some of the adjustments suggested. They didn't taste good or even look yummy. I'm not a lemon pepper fan--I don't know why I haven't thrown out the seasoning. I like to experiment so I went for it. I've tried many recipes here and have been surprised at how great they've been.
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