Luckymom60 Recipe Reviews (Pg. 1) - Allrecipes.com (13384701)

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Roasted Vegetable Lasagna

Reviewed: Jan. 16, 2012
Excellent. Served to high school students- they had a choice of "regular" or "veggie" lasagna. Those who chose the veggie, loved it. My husband also loved it. Followed previous suggestion to add a layer of spinach, ricotta, egg, parmesan, to which I added 1 TB . oregano and black pepper. I used a plain ricotta, parmesan layer also. Also used lots of garlic when roasting veggies and sprinkled the eggplant with thyme and the zucchini with basil to add more flavor to the overall dish. Really not that time consuming to make as I was busy doing other things in the kitchen while the veggies roasted. Looking forward to making again for my vegetarian sister.
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Chicken Enchiladas Suizas

Reviewed: Jan. 16, 2012
Made this for a birthday party last night-everyone enjoyed. I did make two changes: 1. used a rotisserie chicken from Costco for chicken meat - great time saver 2. did not put green chilies in the filling, instead I used them in the sauce which I substituted from another recipe on this site. The sauce is 1/4 c. butter, 1/4 c. flour- melt butter, stir in flour and cook several minutes. Stir in 2 c. chicken broth and heat until thickened. Off heat, whisk in 1 c. sour cream and 4 oz green chilies. Pour over enchiladas and then top with cheese. Bake per recipe instructions. The heat of this dish is on the milder side, so I think I will add green chilies to the filling next time. Definitely will make again.
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3 users found this review helpful

Texas Pork Ribs

Reviewed: Jul. 30, 2011
Made these twice for two large family gatherings in one week. Super easy and ribs can be done in two short steps:(1) Dry rub and wrap each rack in foil and marinate on cookie sheets or in roasting pan in fridge overnight. (Meat will leak).(2) Cook the ribs the next day. Toned down the spice of the rub bc my family doesn't like overly spicy foods by only using about 2 scant teaspoons of ground black pepper. Also only used 2 TB of salt. Generously coated ribs with the rub, wrapped in foil and let marinate overnight. Still in foil, baked the ribs at 225 degrees for 4 hours. Because we were grilling other meats, finished the ribs in the oven. Removed the foil, poured Sweet Baby Ray's sauce liberally over the ribs and let finish in the oven at 325 for another 45- 60 minutes until ribs look brown and pull away from the bone and sauce is carmelized. Can re-cover with foil and keep in oven with temp. off until serving (I left about 30 minutes) -holds very well. Serve with more sauce if desired. All LOVED-including kids. Has replaced my previous rib recipe and is now in my "official" cookbook :)
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Mexican Baked Fish

Reviewed: May 4, 2011
Very easy and quick! Used tilapia and baked fish at 400 for 10 minutes, seasoned with lime juice, cumin, garlic, and chili powder. Then poured off excess liquid from fish, added 1 can black beans, drained; salsa; cheese and chips and baked for about 12 -15 min. more. We all loved and felt that this was a fairly healthy dish. Served w light sour cream :)
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Asian Salmon

Reviewed: Jun. 2, 2010
Excellent- quick, easy, and my family really loved. I grilled it and had great results. Like others, I doubled the marinade, except oil. I also added about 1/2 tsp. ground ginger to the marinade. (I didn't have fresh, which I would prefer)I marinated the salmon only about 1 1/2 hours b/c that is all the prep time I had! The flavor was still quite good. Then I grilled, skin side down for about 8-9 minutes. It is easy to just lift the fish off of the grill with a spatula, leaving the skin attached to the grill grates. (I use a spatula later on to lift skin off and throw out.) I boiled the marinade until it was reduced by 1/2 and spooned it over the plated fish before serving. Def. will make again this summer-probably for guests. I did not make rice- but will next time :)
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Chicken Wing Dip

Reviewed: Nov. 24, 2008
Very easy, quick, and very good. Brought to a football party this wknd. Everyone LOVED. Per earlier reviews, I substituted blue cheese dressing for the ranch, used 1 cup of hot sauce, and most importantly incresed the amount of chicken to about 3 1/2 generous cups (all of the meat from a 3 # rotisserie chicken which I purchased already cooked. The dip was still creamy and cheesy, but not too rich. Served w/ celery sticks and/or fritos. GREAT.
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