S Loizeaux Recipe Reviews (Pg. 1) - Allrecipes.com (13999736)

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Jamaican Curry Chicken

Reviewed: Feb. 16, 2015
Very nice chicken recipe, with great curry flavor. I used red curry which has a little more heat. Also, didn't have a habanero or scotch bonnet, so I added 1 Italian long hot. Had to add a little water to the dish twice during cooking but the meal was well received from those who like eat the heat.
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Brined Turkey

Reviewed: Dec. 5, 2014
Great base recipe - This wasn't my first brine so I went off the reservation and was rewarded with a great tasting turkey. I used fresh savory and sage in addition to thyme and rosemary (use what ever FRESH spices sound good), I omitted the all spice but maybe next time will try, added some fresh squeezed orange peal and all. I marinated for 5 hours - have gone as much at 48 hours if you start with a frozen bird - 48 hours is great and you will be rewarded. Remember, the brine has to be kept cold 34-38 degrees, so add ice if need be to maintain temp.
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Red Beans & Rice

Reviewed: Jul. 28, 2014
Great recipe and easy. Mash 1/3 of the beans to give it a nice creamy consistency. Even better the next day.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Dec. 29, 2013
This a a good recipe, the Alfredo sauce really adds a lot of flavor and smooths out the dish, but I found that replacing sharp cheddar for the mozzarella, results in a better tasting dish and easier to scoop with chips or crackers.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Dec. 29, 2013
This a a good recipe, the Alfredo sauce really adds a lot of flavor and smooths out the dish, but I found that replacing sharp cheddar for the mozzarella, results in a better tasting dish and easier to scoop with chips or crackers.
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2 users found this review helpful

Displaying results 1-20 (of 46) reviews
 
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