Lulu Recipe Reviews (Pg. 1) - Allrecipes.com (13215107)

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Broiled Tilapia Parmesan

Reviewed: Jan. 15, 2013
This was a great Tilapia recipe. I changed some of the proportions of the ingredients, and took some suggestions from other reviewers. My biggest change was to reduce the butter and increase the mayo and cheese (used reduced fat mayo too). So for a serving of 8, my way came out to this: 8 Tilapia fillets, 1/2 cup reduced-fat mayo, 1 cup grated parmesan, 2 tb and 2 tsp butter (so that works out to 1 tbsp mayo, 2 tbsp parm, and 1 tsp butter per fillet). I kept the recommended seasonings (except I had no onion powder on hand), but took some suggestions and added 1/4 tsp garlic powder and 1/2 tsp Paprika. I also sprinkled the tops with a light coating of whole wheat breadcrumbs, and after broiling they came out with a nice, crispy crust on top of the cheesy layer. They different textures made it really nice.
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Holiday Left-Over Sweet Potato Cake

Reviewed: Nov. 23, 2012
I made this yesterday, and it came out very tasty. It was a little flate for some reason, but I did swap the oil for applesauce, and used egg beaters instead of eggs, plus I sweetened with splenda (my sister is diabetic) and used whole wheat white flour. Maybe one of those swaps didn't let it puff up like it should. I might use this same recipe for a sweet potato quick bread.
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Sugarfree Pumpkin Pie

Reviewed: Sep. 26, 2012
With the holidays coming around, my diabetic sister was getting a bit forlorn as she loves Pumpkin Pie. I decided to try this recipe - and I made a low-fat whole wheat crust myself - and it was pretty good for a sugar-free dessert. I found that it had an odd aftertaste, but it was delicious anyway. And my sister thought so too, but of course she doesn't have the privilege of indulging often. The only changes I made - aside from making the crust myself - was that I used egg beaters to cut some extra fat. I also used granulated splenda, as that's what I have (1 packet of artificial sweetener = 2 tsp granulated splenda) With that, and using skim evaporated milk, I was able to come up with a pie that totaled about 133 calories, 4 grams of fat, 8 grams of sugar, 18 grams of Carbohydrate, and healthy vitamins out the wazoo! I may try another recipe, or tinker with this one to see if I can get rid of the aftertaste.
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Silky Sweet Potato Puree

Reviewed: Sep. 24, 2012
This was a great base recipe for what I wanted. I was hoping to find a sweet potato recipe that had no added sugar, because I was making it with my diabetic sister in mind. I found that it needed a little something extra though. Well, I actually changed quite a bit, so here it is: I used 2 (13 oz) cans of sweet potatoes (no syrup), 2 tbsp skim milk, 2 tbsp fat free half and half, 1/4 cup low cal tub style margarine spread, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 cup sugar free maple syrup. I used electric beaters to whip all the ingredients together into a silky smooth puree. Then when dinner time approached I microwaved it covered for 5-6 minutes, stirring every minute. Absolutely delicious and smooth. With this basic recipe I can tweak it to make it sweet or savory.
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Honey Key Lime Grilled Chicken

Reviewed: Sep. 22, 2012
I was planning on marinading it for a few hours, but totally forgot until it was time to start cooking supper. I just kept drizzling a bit more marinade on the chicken as it cooked, and that worked really well. I cut down on the honey as my sister has gestational diabetes, but it was plenty sweet.
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Popovers

Reviewed: Sep. 18, 2012
My mom used to make popovers as an occasional dinner treat. We all loved them, but I try to make things whole wheat if possible. I knew it was going to take more than just swapping the white for wheat when it came to this more delicate recipe. But try number 2 yielded great success! My brother-in-law - who makes a point of avoiding health food - wasn't told that these were 100% whole wheat, and had several! These are the ingredients I used for making them whole wheat (This makes 1 dozen): 3 Eggs, 1 cup and 2 Tbsp white whole wheat flour (like king arthur brand) 1.5 cups skim milk, 1.5 tsp salt, 1.5 tsp vanilla extract. I'm not sure if egg beaters would work, but I'll give it a try sometime to see if I can lower the fat and calorie count, which to be honest if they don't work isn't a huge deal since the recipe as I made it is pretty low fat/cal anyway.
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Easy Key Lime Pie I

Reviewed: Sep. 15, 2012
I followed some other recommendations and used 4 yolks, 2 cans of sweetened condensed milk, and a whole cup of key lime juice. I made the crust myself. It came out quite tart, but in the way that key lime pie should. I always add brown sugar to my graham cracker crusts, and the sweet crust compliments and contrasts the tartness of the pie perfectly. This will be my default recipe for Key Lime Pie. Thanks!
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Cream Peas

Reviewed: Sep. 8, 2012
Tasty recipe, but I'll have to tinker with spices a bit (as I do plan on adding this to my dinner rotation). That is simply because I changed a few things to cut calories and fat, and I'll have to find a way to make up for the flavour. Even still, the way I made it was still quite good, but will require something else added to the ingredient list. What I changed was to swap the heavy cream out for fat free half and half, margarine for butter, and used a teaspoon of splenda rather than a tablespoon of sugar. It was plenty sweet, what with the natural sweetness of the peas themselves. I also threw in a dash of fresh cracked pepper and a teaspoon of garlic powder, but will probably double both next time. I'm thinking another savory herb will do the job, like chilli powder or cayenne. We'll see! Either way, great recipe with room for tinkering. (I'm also thinking sauteed mushrooms might be fun!)
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Pecan Pie V

Reviewed: Aug. 31, 2012
I think I had rated this once before. At first a give it two stars, as I was making it for someone and it turned out really ugly. Then later I upped to to three stars since I was told it tasted good. I'm going to bring it to five stars now, because somehow I got it to look pretty AND it tates fantastic! Most likely I did something wrong the first time. If one simply follows the directions, it should turn out fine. Great recipe!
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Quick and Easy Yorkshire Pudding

Reviewed: Aug. 28, 2012
I added 1/2 tsp salt to the batter, and used King Arthur Whole Wheat White Flour instead of all-purpose. For those who aren't sure of what that is, it's just like whole wheat flour, but comes from an 'albino' wheat plant. The flavour is milder than regular whole wheat, so people like my husband and brother-in-law who eat my bread usually don't know they're eating whole wheat! I'm a health ninja... anyway, the boys didn't notice, and they baked just fine. They puffed right up, but unfortunately due to my carelessness in roughly taking them from the pan (with a butter knife) I deflated them all! Oops! But the flavour was great! I've done popovers before, and these are nearly identical in taste, ingredients, and baking method. Oh, I also used margarine, and I whipped it with a half a beef bouillon cube that I crumbled, then divided that mixture up between the 12 muffin cups. (I wanted to go for the traditional 'beef dripping' flavour that yorkies are supposed to have, but I served them with steak that I fried in a pan, so I had no drippings to use.) I really like how the way I prepared them makes them savory... they would be good for sopping up gravy or whatever, but without the beef bouillon they'd be good served like popovers (with honey butter or jam or whatever tickles your fancy.) Thanks for the recipe!
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Egg-White Crepes

Reviewed: Aug. 23, 2012
C'est tres magnifique! Exceptional Crepes! Wow! I had saved this recipe to my recipe box a while back (I wanted a whole wheat recipe), but never got around to making them. But I made a Key lime pie the other day, and that recipe had called for 4 egg yolks, and I saved the whites aside with nothing in particular in mind for them. Then I remembered that I hadn't had a crepe in at least two years, and harkened back to this recipe. Obviously because of the amount of whites I had, I doubled the whole recipe, but swapped the veggie oil for unsweetened applesauce to good effect! I actually tried something a wee bit different for the filling; sliced banana, a tsp chopped walnuts, and a small drizzle of maple. Then after I took it out of the pan I dolloped some fat free cool whip and cinnamon on top. Yum! I will try the berries sometime; I just didn't have any on hand. I actually also got 10 crepes from the double recipe! I froze my leftovers in a large ziplock, layering saran wrap between each for easy removal. I popped one in the microwave for 30 seconds to defrost, then put it into a pan and put in the filling to heat up. Worked like a charm!
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Zucchini Pasta II

Reviewed: Aug. 21, 2012
This was a realy simple and tasty recipe! Ever so slightly spicey, but still mild. I used leftover Thanksgiving turkey instead of chicken (simply to use it up) and doubled the amount. I also threw in another tablespoon of cream cheese, and I totally forgot about the basil. Not a huge deal, as I only had dry basil anyway. I used whole wheat bowtie pasta, but shells would've been fun. Anyway, the only thing I want to say is that the recipe calls for 'one zucchini'. Unfortunately Zucchini comes in all shapes and sizes; from six inches to the size of a baseball bat. I put in one cup of chopped zucchini, but I think it needs two cups at least. And the same goes for the onion; the recipe calls for half an onion, and those aso vary greatly in size. I used a quarter cup, and that seemed perfect. Will DEFINATELY make this again, but I will add more zucchini than I did the first time.
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Broccoli With Lemon Almond Butter

Reviewed: Aug. 13, 2012
This was a nice change from the usual as far as cooked broccoli goes. I love it plain with maybe just a little pepper and garlic and a sprinkle of Parmesan, but I liked this recipe fairly well. I'll definitely make this again. I simplified it a bit though. I used three tablespoons of low-calorie butter spread, and about a tablespoon of lemon juice (I skipped the zest), and I toasted the almond slices. I just cooked the broccoli, then threw all my ingredients in and stirred. Very nice recipe!
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Cornmeal Waffles

Reviewed: Jul. 27, 2012
These had a nice, hearty and rustic flavour. They were more cakey than waffles usually should be. I do like mine a week bit crisp on the outside. But they were still REALLY good! It was more like eating a tasty, waffle-shaped cake topped with fruit and syrup! Not what I was going for, but very much enjoyable! Instead of 4 egg whites I did two whites and a whole egg, and threw in a tsp of salt with the dry ingredients. I froze the leftovers and they defrost nicely in the toaster. I will finish the rest with gusto! I'll probably even make more batches in the future when I want any more waffle-shaped cake. I'll probably also add some cinnamon and nutmeg to make it more like spice cake. But if I want waffles I'll use a different recipe. Thanks anyway! I look forward to more cake-for-breakfast!
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Quinoa Porridge with Cinnamon Apples

Reviewed: Jun. 9, 2012
Just polished off this dish for breakfast about five minutes ago. Very good! This was my first shot at quinoa, and thanks for making that new experience a pleasant one! It's similar to how I cook oatmeal sometimes (though I do that sans milk and cream; just water). I don't usually keep random things like Almond milk around, so I just used skim, and also fat free half and half. I also used a light butter spread and cut the amount in half, as I only really wanted a little butter flavor for the apples. To saute the apples with the reduced amount of butter, I just used cooking spray to keep it from sticking to the pan, and added just that little bit of butter spread for flavour. I also swapped the almonds for chopped pecans. (Apples and cinnamon just seem to pair up so nicely with pecans!) I will certainly be making this again.
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Scallops Mascarpone

Reviewed: Jun. 4, 2012
I had some mascarpone to use up after making a tiramisu, but I only had 4 ounces. Plus, I figured it's such a high fat cheese, this dish could use a little lightening. So in addition to the 4oz. mascarpone, I used an ounce of fat free cream cheese, an ounce of light sour cream, and a quarter cup of fat free half and half. I used skim milk as well. And I was sad when I realized I was out of scallops, so I used 1/2 lb small shrimp with great success. And I love asparagus, but didn't have any so I substituted with a cup of steamed and shredded broccoli. I cut down the butter significantly as well, using only 1 tablespoon (margarine) in which to simmer the shrimp. I didn't use oil at all. I only had garlic powder on hand, but had fresh basil and parsley that I used, and I also ground up 2 tsp dried rosemary into the sauce. Even with the lightened ingredients, this was very rich and delicious. I don't typically keep mascarpone on hand, but I will be making this again, but I'll use reduced fat cream cheese in place of the mascarpone, probably with the proportions being 3 ounces reduced fat cream cheese, 2 ounces fat free cream cheese, and the same amounts of light sour cream and half and half. And I'll have to try this with scallops too, as I like them better than shrimp in general. I may need to use the oil for searing as instructed, but we'll see. Also, this is suited for just 8 ounces of pasta (I used whole wheat penne as I had no shells... bowties would have been fun too!).
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Savoiardi I

Reviewed: May 28, 2012
Five stars on taste. My problem was - as with many others - that they got very flat. I made a batch, and decided to try again after reading reviews that mentioned not over-whipping the egg whites, as I had been worried that I had. The second batch came out just as flat, even though I was sure to stop whipping the egg whites in good time. Ah, well. I figure that the tiramisu recipe I'm using has you cut them in half lengthwise anyway, so I guess these half-sized ones take the effort out for me. lol. Anyway, I used a large Decorating pen to pipe them and it was SO easy!
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Creamy Oatmeal Berry Swirl

Reviewed: May 27, 2012
Great idea! I love oatmeal, and I'm always looking for fun new ways to jazz up this morning favourite of mine. Sliced banana with peanut butter, or a drizzle of honey, apple chunks and cinnamon, and the list goes on. This is definitely making it into the rotation! And maybe I'll try plain yogurt or cream cheese in the future just for fun!
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Overnight Cinnamon Rolls I

Reviewed: May 26, 2012
Like many others, I had trouble getting these to rise. I proofed the yeast 10 minutes in the milk mixture, but it didn't 'bloom' very well, and I threw it out and started over, but had the same issue. I've never had a problem proofing yeast, and I figured maybe it just looked different in milk as I've only proofed it in water before. I went ahead and continued the recipe, and had to add over a 1/2 cup of flour in order to work with the dough. It hardly rose in the greased bowl, but I continued on. I brushed the rolled out dough with 1 tbsp of butter total, doubled the brown sugar, added nutmeg to the filling, and took away the raisins. I cut 24 smaller rolls out of the batch - as we don't like giant rolls - and froze them immediately. When I prepared them, I let a few thaw in the fridge overnight, first spraying them with PAM and covering them with plastic wrap. They didn't rise much in the fridge, so I followed another reviewer's advice on this and covered them with a damp cloth and let them sit in my oven at 170F for about 20 minutes. They looked good at that point, so I baked them at 350 and pulled them out after about 10 min as they were more than done. They were about Pillsbury cinnamon roll size when complete. I made a cream cheese frosting which I loved, but my husband said he'd prefer the traditional glaze made from powdered sugar and water. They had nice flavor, but could be moister. I'll follow the tip of putting a small pat of butter on them before baking.
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Honey Butter

Reviewed: May 23, 2012
I had honey butter at work (I work in a kitchen) and when I made popovers I knew honey butter was just what I wanted for them! I saw a few recipes for it, and picked this one. Glad I did, as it's just like the honey butter our head cook makes. The other recipes seemed to use a lot more honey, but this is plenty sweet, and the perfect compliment to wheaty breads, toast, English muffins, or popovers... or really just about any bread! My father loved maple butter on popovers (we're New Englanders, after all!), so I may try swapping that for the honey.
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