luna1580 Recipe Reviews (Pg. 1) - Allrecipes.com (13892835)

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Shrimp and Crab Enchiladas

Reviewed: Dec. 3, 2008
another way to make a similar dish: mix a ratio of cooked, large-chopped shrimp and crab (real or fake, i used a pack of the surimi stuff) that you like. add a dollop of low-fat sour cream and a touch of half-n-half (again whatever fat level you like, it will work.) now saute onions, garlic, dash of cayenne powder, and FIRE-ROASTED TOMATILLOS (i used fresh, canned will work. these add a wonderful citrusy acidity that is PERFECT with the sweet and rich seafood. THE secret ingredient here) till soft, add this to the seafood. stir in some grated monterey jack or your favorite mexican melting cheese. have chopped fresh cilantro and fresh lime juice (cut a lime in half and twist a spoon in there like citrus juicer, or just squeeze with your hand.) add these to both the filling and sauce to taste. okay, the filling is done. now take some corn tortillas and toast them in a hot dry pan, one by one, till fragrant and a little colored (you could skip the toasting, but it's worth it!) mix a canned verde (green, it must be green! the flavor is different than red, and goes with the seafood and tomatillos) enchilada sauce with some sour cream and hot sauce to taste with a whisk. pour some sauce in your baking dish. add layers of sauce/stuffed tortillas till you run out, ending with sauce and a sprinkle of cheese. bake 40+ minutes till you see bubbles and melted cheese throughout. yum. (yeah, i'd post my own "creamy verde seafood enchilada" but i don't measure things, so it's a pain to
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Tater-Dipped Eggplant

Reviewed: Nov. 14, 2008
the tastiest, easiest, and fastest "oven-fried" eggplant i've found. i added garlic salt and black pepper to the tater flakes and left the egg wash plain, i then used unsalted butter. the simple, clean flavors are perfect with your favorite marinara, tzatziki, curried yogurt, or even ranch :)
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French Leek Pie

Reviewed: Nov. 7, 2008
yum and double-yum :) i used the "easy pie crust" recipe from this site (a shortbread oil-crust) and used a mix of nutty asiago and young (semi-soft) monterey jack for my cheese, so the recipe is flexible. and -this is probably sacrilege- but i used land-o-lake's fat free half-n-half for my dairy, as i had it on hand and it's such a rich recipe. i was worried about the "fake cream" not thickening, so i added 2 tsps of flour to the filling - it still came out delicious. awesome with a light salad and a glass of non-oakey white wine!
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Easy Pie Crust

Reviewed: Nov. 7, 2008
this is my first oil-crust. i had grave misgivings looking at the oily lump of dough in my pie pan. as i smooshed it towards the edges of the pan all i could think was "over-worked brick!" then it emerged from the oven as a gloriously tender shortbread crust!!! i made it as directed -i was using it for leek & cheese pie, so the thought of salt didn't bother me. i actually used lawry's seasoned salt, as all else i had was very corse crystaled sea salt. when i tasted a crumble of the edge before filling it tasted sweet enough to me to use on a sweet filling pie -i don't know if this is a factor, but i always add a dash of lawry's to any brown sugar and spice topping destined for sweet potatoes, squash, etc. (try this sometime ! it's so perfect :)
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Crazy Crust Pizza Dough

Reviewed: Oct. 25, 2008
i've made this recipe twice, so far. using the other comments for help, both times i've used only one egg, added a T. baking powder, and a T. olive oil. the first time i increased the flour to 1.5 c. -this made a batter too stiff to pour, too sticky to roll, but tasted good. BAKE LIGHTLY BEFORE TOPPING. the 2nd time i used only 1 c. flour -this pour-able batter was easier to work with. after tilting it evenly around the pan i baked for 10 minutes, removed and cooled enough to handle, then flipped the whole thing over in the pan, added my sauce and toppings and baked again just long enough to melt my cheese. this produced a nice cracker-crisp thin crust without any unwanted "omelet" taste or texture. be sure to add plenty of your favorite dried pizza herbs to your dry batter ingredients, and you can stir in parmesan cheese instead of the salt too. good if you want thin-n-crispy crust without using yeast.
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Chuck's Favorite Mac and Cheese

Reviewed: Oct. 20, 2008
interesting. the flavors are good, though i admit i doctored mine up by adding cooked chicken and bacon crumbles, green onions, and garlic pepper. i also used a combo of sharp and mild cheddar and some mild Monterey jack. and increased the ratio of pasta (narrow corkscrew shape.) still, the texture of this dish i would call "a noodle casserole with cheese" not my vision of "mac and cheese." but i was expecting that from reading the other reviews. for the people who wrote it tasted like "with egg" custard style baked mac and cheese without the egg -i think i'll throw in an egg if i make it again. again, interesting to make if you have the ingredients on hand, but i wouldn't buy stuff just to make this.
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Acorn Squash Soup

Reviewed: Oct. 18, 2008
this is really amazing :) i made a variation using this and the "creamy squash soup" recipe as start points. i started by sautéing onions and garlic, curry powder and the cayenne in a little of the bacon drippings, leaving out the celery. then adding this to the cooked squash, milk and 2 cups roasted vegetable stock -process all in blender. then heat thru and add the dill, seasoned salt, touch of nutmeg, and additional curry to taste. i also added some cream cheese while heating it through. serve with a crumble of bacon and even a dollop of low fat sour cream if you like. so, so good! p.s. this is the first squash soup i've made.
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