LuckyCharm Recipe Reviews (Pg. 1) - (13808927)

cook's profile





View All Reviews Learn more

Wheat Crackers

Reviewed: Dec. 15, 2013
Wow. I can finally say I've done something I've always considered impossible -- making my own crackers! Emboldened by the simplicity of this recipe, I decided to take the plunge. I cut the servings down to 1/4 (8), because so many people had said they got 3-4 sheets out of the original, and I just wanted a test run in case it flopped. Prep was ridiculously easy and quick, and very forgiving of my sloppy measuring habits. Followed directions exactly, except at the last minute, I threw in some Italian seasoning, a few chia seeds, and a drizzle of honey, just because I felt bold. Rolled it out right in the pan on parchment with waxed paper on top, VERY thin. Took about 15 minutes to bake, and yippee! I now have a tasty, healthy batch of preservative-free homemade crispy crackers in about 30 minutes, tops! Next time I'll get even braver and make twice as many, then maybe the full recipe for the family at Christmas. Oh, and seeing that several have used a pasta machine to make these nice and thin, I almost decided to wait and get one, but I'm glad I didn't. They turned out just fine rolling by hand.
Was this review helpful? [ YES ]
2 users found this review helpful

Malaysian Quinoa (Vegetarian)

Reviewed: Jan. 26, 2014
Followed this recipe exactly (found coconut cream at Trader Joe's) except for the pepper, which I had never heard of and neither had anybody else I could find, so substituted a spoonful of Thai pepper paste. Served it over steamed veggies, and am lovin' it!!!! Got enough leftovers for tomorrow...
Was this review helpful? [ YES ]
0 users found this review helpful

Bread Machine Garlic Bread

Reviewed: Mar. 12, 2009
I made sure to sift my flour, and only used a scant 3 cups. Added a tablespoon of baking soda. Also used honey instead of sugar, olive oil instead of butter, and minced garlic (plus a couple spoonfuls of juice!) instead of powdered. Very tasty loaf, perfect with the split pea soup I'm also having tonight!
Was this review helpful? [ YES ]
3 users found this review helpful

Baked Rice and Vegetables in Broth

Reviewed: Dec. 22, 2009
I doubled the recipe, but didn't want sodium-laden broth, so substituted 1 14.5-oz. can of petite diced tomatoes w/no salt added, 1 cup red wine, and the rest water. Went heavy on the veggies, up to double, and generous with the spices. Baked the rice/"broth"/spices for 30 min., then added veggies, stirred, and baked 30 min. longer, then let sit about 20 min. Came out great! Oh, and rather than long-grain and wild rice separately, I bought a small bag of a gourmet wild rice blend and used that instead of the combo. Turned out very tasty, and surprisingly sweet, but not overly. Would serve this to company, perhaps with some wild-caught salmon and broccoli, Brussels sprouts, or asparagus.
Was this review helpful? [ YES ]
1 user found this review helpful

Savory Roasted Root Vegetables

Reviewed: May 3, 2010
Very easy -- most time-consuming was preparing the veggies (I scrub, wash, and sanitize mine). I used carrot greens instead of beet, because the carrots I bought today had tops, and the beet didn't (they were sold out). Still tastes great -- a healthy dish that I can heat up as leftovers for my next two very busy days!
Was this review helpful? [ YES ]
1 user found this review helpful

Pizza Dough III

Reviewed: Apr. 27, 2013
This is the first pizza dough recipe I've tried that has successfully withstood my penchant for overloading toppings. For me, pizza isn't primarily about the dough, it's about what's on it! I took some of the suggestions and covered my pizza pan in cornmeal, then baked the dough for 5 minutes before adding toppings. I also used half whole wheat flour, just because I always do. After I cooled and sliced it, I was amazed at how it didn't stick or fall apart, like so many of my pizzas usually do. I was actually able to eat my pizza as finger food. Will definitely use this recipe for all my pizzas going forward!
Was this review helpful? [ YES ]
1 user found this review helpful

Quinoa and Black Beans

Reviewed: Sep. 24, 2009
Very tasty! Would serve to company. I prefer to use dry beans rather than canned, and I didn't have quite enough black beans on hand, so had to supplement with some pinto beans. I just soaked them all day, then rinsed and cooked when I got home. Also I added a little celery (during the sauté phase) and zucchini that I needed to use up. Seems like a recipe that could be made ahead and served as a side salad the next day -- will try that tomorrow, maybe alongside a veggie taco!
Was this review helpful? [ YES ]
0 users found this review helpful

Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States