LOTTING123 Recipe Reviews (Pg. 1) - Allrecipes.com (1650294)

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Jansson's Temptation (Janssons Frestelse)

Reviewed: Jul. 30, 2008
Truly Excellent!!! One of the best potato dishes we've ever eaten. I used red onion for added depth and since I made it for two I had to adjust the amounts a bit (different than if you use the provided scaling calculator). 2 medium potatoes sliced 1/4", 1/2 Cup Heavy Cream, 2 Oz Butter and 1/4 bread crumbs (I'll increase the butter/bread crumbs next time, they really added to the dish) and I'd also bake 5 minutes longer (50 Minutes). This is top notch.
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16 users found this review helpful

Cajun Chicken and Sausage Gumbo

Reviewed: Feb. 19, 2008
Topnotch recipe. I messed up the roux on the first go but got it right the 2nd time. My market had no andouille sausage so I used 1 lb of Hillshire Farms Hot Kielbasa. I added a handful of chopped parsley after the first half-hour of the roux simmering and then a 1/2 pound of shrimp, another handful of chopped parsley, and 1 lb of frozen, but thawed fist, cut okra during the last 5 minutes of cooking. You get this roux down and you are set for life. The writer didn't mention quantities for salt, pepper, or Cajun seasoning so we added them somewhat sparingly and it was enough, the sausage itself provides lots of seasoning/flavor. Wonderful stuff. We made this for 4 people last night who all enjoyed it immensley and we're having it again for dinner (2)and expect there still be some leftovers so it's not that expensive in the end.
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25 users found this review helpful

Brazilian Chicken with Coconut Milk

Reviewed: Oct. 24, 2006
When I first saw this recipe I figured it for 5 stars, it would be good as the ingredients just sounded like a great combination. I'm rating it a 3 as it is edible. A lot of salt helped after we began to eat it. It's on the bland side, the spicy tastes barely come through. It's not too expensive to make if you have all the spices on hand. I used top-notch Thai rice to put this recipe on but it didn't help much. Sorry, I prefer to rate dishes highly, I don't rate many but take great care in those that I try and then later rate. And, it's not really Brazilian at all, seemed more Asian but that didn't really come through either.
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2 users found this review helpful

New Orleans Barbequed Shrimp

Reviewed: Aug. 7, 2005
I'm hoping this 2nd review gets printed: We have made this many many times now and have served it to crowds of people, everyone, I mean everyone raves about it. old review: We made this recipe according to the directions and used 2 cloves of fresh garlic and a teaspoon of Old Bay. We loved it. A few days later we had company and doubled the recipe (add 5-10 mins cooking time as it does take a bit longer with more shrimp). We noticed on the first go-around that there was plenty of "dipping" sauce leftover in spite of us having gone thru a small loaf of French bread so on the second go-around we added a pint of fresh mushrooms. Still plenty of sauce for dipping and some mighty tasty mushrooms too!!! One of the best recipes on this site and incredibly easy to make. 5 stars +++.
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27 users found this review helpful

Pan-Fried Asparagus

Reviewed: Dec. 25, 2003
Our's didn't turn out so well but I can only fault the wording of the recipe. My girlfriend cooked as I was busy with other holiday cooking chores and she hasn't the experience I have. At any rate, my recommendation is to change the second sentence to: Cook garlic in butter for a minute, but do not brown - then remove garlic! There is no way possible to cook this dish on med-high heat without burning the garlic which I suspect is what happened to those who weren't pleased with the result. Somewhat less salt also is recommended but that's my taste (we use salt sparingly usually). Otherwise, it was good and I'm sure even better if cooked correctly.
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6 users found this review helpful

Shrimp Etouffee II

Reviewed: Jun. 5, 2003
We love this one!!! Tastes great but admittedly, I kicked it up a bit by adding some Cajun seasoning and using chipotle seasoning instead of cayenne. I cooked this dish on the stove instead of the microwave (it scares me to microwave shrimp for 10 minutes!!) At any rate, I have a few tips to conserve money and ingredients. I don't use a lot of celery so I bought what I needed from a salad bar in the market (.37 cents versus $1.50 for a bunch of celery that will wind up in the garbage anyways). Also, I use a toothpaste type squeeze thing of tomato paste (Amore Brand - supposedly the best) that's available usually at a supermarket near the other Italian sauces aisle. I use Thai rice as I prefer the taste (Nishan Brand, Jasmine that comes in a 4 lb sack and cooks up nicely if you follow the directions and is just about the right amount for this dish - 1 cup rice, 2 cups water, 1Tbsp butter). The cooking times remained about the same - seems like a bit too long for the shrimp but keep in mind that the addition of the soup cools the other stuff down so 10 more minutes of cooking still left the shrimp tender. We loved this so much we made it two nights in a row. The first night we had shrimp and large sea scallops (1Lb total) and the second we had it with shrimp, large sea scallops, and swordfish cut into bite-size pieces and substituted Cream of Shrimp. We both thought it was somewhat better with Cream of Chicken - also, used butter and not margarine.
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168 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Jan. 9, 2003
I followed this recipe exactly but alternated my skewers with scallops. Came out excellent. I have some refrigerated marinade left and will toss in some chicken strips tonight and grill them. Thanks for this "keeper".
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5 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Apr. 4, 2002
Jay!!! Fantastico!!! I followed your directions to a "t" and found that (pastry chef here) it came to a better dough by using 3 cups of flour initially and then adding on till the stickiness left. I put the dough in the freezer for 2 minutes at the "resting" phase, then rolled it out (half though, half later - froze the other half and will make another pizza tomorrow). Toppings are running through my head now!!! Girlfriend loved it too,, her own words "that crust was incredible". Kudos!!!!
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5 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Apr. 4, 2002
This was very easy to make. As another reviewer commented, I would next time add some black beans that were not processed to give it a little texture/interest. I was also making some nachos supreme at the same time and drizzled some of this rather thick soup onto the chips and that worked out great. Thanks Maryanne!!! Nice Job! A few weeks later: my girlfriend brought two coworkers home for lunch and being that one of them was a vegetarian I thought of this fantastic soup - well, they both asked for the recipe!!!! I think the proportions are on the smallish side for 4 people though, you might want to double it. This time I bought Progresso black beans in 19.5 oz cans and used 1/3 of the beans without putting them in the food processor. Again, Thanks!!!!
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2 users found this review helpful

Italian Style Flounder

Reviewed: Feb. 5, 2002
Delicious and cooks to perfection. I halved the recipe and used a chunky tomato salsa as I had no tomatoes available. In spite of the Mexican influence this dish has a decided Italian flavor. We love it.
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3 users found this review helpful

 
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