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Pizza Dough I

Reviewed: Dec. 17, 2011
I had a lot of company sort of unexpectedly this evening and didn't know what I could feed them all. This really did the trick! Everyone said it was awesome. Thanks for the great recipe! It got me out of a pinch today!
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Mango Lassi II

Reviewed: Apr. 24, 2012
I made these to go with an Indian-themed dinner, and I always liked lassis whenever I went out to the local Indian restaurant. These were really superb, and perfect for cooling off the tongue after a mouthful of curry-smothered meats or veggies. I cut the sugar amount in half, and it was PLENTY sweet! I haven't had a lassi - or even mango - in years, and this brought the memories back on in full force. Thanks for the recipe!
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3 users found this review helpful

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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5 users found this review helpful

Easy Garam Masala

Reviewed: Apr. 24, 2012
I didn't have any garam masala on hand for a recipe yesterday, and this was a great find! Thanks for the recipe!
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3 users found this review helpful

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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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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French Bread

Reviewed: Dec. 21, 2011
I don't own a bread machine, nor do I keep bread flour on hand (perhaps I should!) but using regular flour and following other reviewers instructions on doing it without a machine yielded excellent results! My fussy, bread-snob of a husband was quite impressed! I baked it 20 minutes, and the crust was not as crunchy I was hoping, so next time I'll make sure to bake it the recommended 25 and see if that crisps it up. However the insides were perfectly soft and tender! I'll probably try making it whole wheat sometime for myself and see how that works out. Update: I replaced the flour with 100% whole wheat and was very pleased. Sometimes Whole wheat can be a bit dense or dry but it works well in this recipe!
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French Bread Rolls to Die For

Reviewed: Jan. 25, 2012
Wow! I've made bread many, many times before, but had never gotten around to making dinner rolls. I thought I'd shake things up today and whip some up, and this recipe seemed easy enough. What great results! I don't keep bread flour on hand, so I just used all-purpose, and I used olive oil rather than vegetable. They were light and fluffy, with a nice, chewy crust, and so easy to make. They look like they came from a bakery too! So smooth and keep a nice shape! I tried using whole wheat flour for a batch, but they were a bit dense and didn't rise as nicely or look as professional, so I'll probably find a different recipe for whole wheat. But for white this is definitely gold! Update: I made another 100% whole wheat batch with this recipe, but I added an additional 1/4 cup warm water to the yeast/sugar mixture to proof, and sifted 2 1/2 tablespoons of vital wheat gluten with the flour. They rose quite nicely and are no longer dense. Still, it's obvious this was a recipe made for white flour, but with the extra liquid to moisten it and wheat gluten give it the extra oomph I'd say it's a decent way to go.
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Oat Applesauce Muffins

Reviewed: Mar. 8, 2012
I got great results from this recipe along with some of the recommended changes. I microwaved the oats and buttermilk for 1.5 minutes, and let it sit as I preheated the oven and prepared the rest of my ingredients. As some reviewers suggested, I added 2 tsp. cinnamon, 3/4 tsp. salt, and a tsp. of vanilla. I myself threw in a dash of nutmeg. It really only needed to bake about 20-25 minutes, and I sprinkled a teensy bit of brown sugar on top when they were hot out of the oven, but it wasn't too necessary... really good, but not necessary! Either way, they tasted great to me, but I've always preferred whole wheat. I'm glad I found a 100% whole wheat recipe like this one. Sometimes whole wheat can be a little dry, but these had a great moist texture and a delicious flavour!
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Roxie's Bran Muffins

Reviewed: Mar. 19, 2012
What's great about these is how much option you have for tinkering. I only really like raisins in oatmeal cookies, so I cut them from the recipe (would've used blueberries instead, but I didn't have any on hand). I cut the sweetener down to 1/3 cup (I used Splenda because I couldn't decide whether honey or brown sugar would taste better with this particular recipe. So I used a more neutral-flavoured sweetener to see what I thought, but I think next time I may use some of both honey and brown sugar!) I did as other reviewers suggested, and added 1 tsp vanilla and 1/2 tsp baking powder. They turned out awesome. I think the apple I used was rather large, so I may opt for a medium sized one next time, as there was just a wee bit more apple than I wanted, but other than that they were great. (I chopped the apple too, rather than shredding it. I think a mid-ground would be best... really really finely diced apple, but not quite shredded.) These muffins were really moist and had a great texture. I'll have it be known that I'll be using this as my go-to recipe for ways to use up bananas that have gotten too brown.
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Chocolate Peanut Butter Cups

Reviewed: Apr. 8, 2012
I made these for a friend who is a Reeces cup addict, and he said they were 'two thumbs up.' I took the suggestions of other reviewers by greasing a silicone muffin sheet instead of using liners, and added 1/4 cup crushed graham cracker and about 1 tsp vanilla extract to the peanut butter mixture. When they were done the top layer was a bit patchy, and some of the filling was exposed, so I used a pastry brush to smooth the top layer with some additional melted chocolate. It made some really pretty brush strokes, and I'm a bit of an artist, so I'm planning on getting some butterscotch and white chocolate chips - which I can then color with food-dye, and do some nice pictures on the cups for festive treats and gifts to give away.
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Pastry for Double Pie-Crust

Reviewed: Apr. 8, 2012
I bake a lot but never made a pie before (neither me nor my husband care for fruit pies, so I didn't need to until one was requested from me). I used this to make a blackberry pie and it was really easy and it turned out perfect. My first pie, but this was so easy it came out looking like I was already a pro! I refrigerated the dough between each step. Update: I used Whole Wheat White flour for a pie I just baked, and it came out beautifully! I may try regular whole wheat at some point, as I love wheat, but since I made this for someone else I didn't want to go too far! Either way, the pastry is flaky and light, and frankly it came out better-looking than my white flour pies ever did.
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Easy Honey Mustard Mozzarella Chicken

Reviewed: Apr. 13, 2012
I love honey mustard, and anything with bacon on it is good, so I knew this was going to be a hit with me. I was worried, however, about my picky husband, and my toddler who won't eat food that is touching other food. But my kid devoured this! And my husband, who's usual response to something new is "eh, it's alright", said, "Hey, this is pretty good!" I did make some changes. I used cheddar instead of mozzarella for one. I also crumbled the bacon, but I won't do that next time cause my husband said, "You know what would be better? If you laid the bacon in a strip on top instead of in crumbles." Well, there you go! I also, cut the honey/mustard down significantly. I used - per breast - 1/4 tablespoon honey and 1 teaspoon mustard, and it was MORE than enough. I also used only about 2 tablespoons of cheese per breast, and that was also way more than enough. I also halved the breasts lengthwise to make thinner fillets, because all that yummy stuff on top makes this plenty filling. I also sprinkled a little parsley on top to make it look spiffy! ;-) This is going into the dinner rotation, and I'm planning on playing around with different cheeses. Mozzarella would be good, I just like cheddar a lot!
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Double Orange Scones

Reviewed: May 10, 2012
I didn't much like the idea of orange chunks in the scones, but I liked the idea of orange flavor. So I juiced an orange, grated the entire peel into zest, and mixed the zest in with the dry ingredients, and the juice went in at the end with the wet ingredients. I also whipped a quarter cup of nonfat plain yogurt into the egg mixture, and it gave the scones a nice light texture. The dough was really sticky, but they baked up nicely. I also used 1 cup whole wheat and 1 cup white whole wheat flour. I used margarine instead of butter, and Splenda instead of sugar, and neither change affected the outcome of the recipe. I skipped the orange butter, and instead spread clotted cream and honey on a scone while it was warm, and it was fantastic! It was good luck that I came across clotted cream too. They don't carry that in many stores, and because it goes bad so fast I'll just have to eat a lot of these scones to use it up! PS - These are so wonderful that they're worthy of being my mother's day gift to my dear mama. She's going to love them!
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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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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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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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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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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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Ultimate Irish Cream Chocolate Mousse

Reviewed: Oct. 5, 2011
Wow! Just made this for dessert tonight, and I'm really surprised how well it turned out! I love Irish Cream Liqueur in just about anything, and this was a perfect dessert for me! Thanks for the recipe!
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2 users found this review helpful

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