LEXY821 Recipe Reviews (Pg. 1) - Allrecipes.com (18083692)

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LEXY821

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Rachael's Superheated Cajun Boiled Peanuts

Reviewed: Dec. 28, 2011
Can. Not. Get. Enough. 'Nuff said, right?
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Cream of Fresh Asparagus Soup II

Reviewed: Dec. 26, 2011
YUM!!! First, I apologize that I'm rating this without preparing it as written, but I'm married to a vegan (culinary sad face), so I'm limited in the ingredients I can use. I'm here to tell ya', if it was this good with my modifications, I can't imagine how amazing it would be as published. Here's a list of what I changed: * Used miso soup in place of the chicken broth * Omitted black pepper (that was my choice--I detest the stuff) * Used almond milk instead of cow * Omitted sour cream * Forgot to use the lemon juice As you can see, though the modifications were rather numerous, they didn't serve to substantially chance the flavor--just save some heated marital "discussion". You'll notice I DID leave in the butter. I've learned what a vegan doesn't know won't hurt them (teehee), and it's hard to get a roux to thicken without it. With that said, this will be moving to our "family favorites" list. Couldn't get enough! The only thing I changed that I think would really make any difference in the flavor is the sour cream. I'll definitely try to remember to add a dollop to my bowl next time I make it (I got it out this time, but--like the lemon--forgot to use it).
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Grilled Sea Bass

Reviewed: Jun. 5, 2011
Based on how limited and simple the ingredient list was, I was seriously skeptical about how this would turn out. Based on reviews, though, I thought I'd try it. I was making a special going-away dinner for my son, and it...was...AMAZING!!! How can three little ingredients (garlic, onion, paprika) make this soooo good??? Doesn't really matter...fact is, they do! I only cooked my bass for 5 minutes each side, then let them rest for about 5 minutes after they came off the grill. Trust me when I say this will be our go-to recipe for bass, and we'll even experiment with it for other types of meat. A couple of modifications I made: didn't have lemon pepper (yuck), so I subbed Tajin. Also, I would cut back on the butter next time. Even without drizzling with EVOO at the end, this was plenty oily--enough to make us feel kinda queezy by the end of our feast. Amazing recipe! Like others said, it's restaurant quality. I travel a LOT for a large, national company and eat at the finest places, so I know quality food. Quit reading and just make this! :)
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3 users found this review helpful

Barbeque Halibut Steaks

Reviewed: Apr. 5, 2011
Has good potential, but need some tweaks. I made this recipe exactly as stated, but the flavor was weak, and the flavor that WAS there was overly sweet (did not pack the brown sugar, btw). Next time will try with double soy sauce to see if that helps cut the sweet and make it more savory.
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3 users found this review helpful

Whipped Cream

Reviewed: Apr. 11, 2010
Great recipe! Made this in a pinch 'cause I didn't realize I was out of butter for our waffles and needed SOMETHING to go with the syrup, of course. :) Didn't have powdered sugar on-hand, so I used 10-12 drops of Stevia concentrate instead. Spread whipped cream across the waffles and sprinkled with blueberries. OMG....breakfast never tasted so good!!!
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2 users found this review helpful

Kettle Corn

Reviewed: Jan. 18, 2010
This recipe is PERFECT for achieving the results you get from the fairs. Our neck-o-the-woods is famous for their craft fairs, and while I could care less about the crafts and go out of my way to avoid the crowds, I would eventually cave to the call of fresh-popped kettle korn. I'd pull in, find the nearest kettle korn stand, get my goods and dash back to the car. Now, I can avoid all the commotion AND save a ton of $$ with this recipe! I've searched hi-and-low for YEARS to find a kettle korn recipe, and this is it! Made it last night for movies, and my guests ate it ALL up! My son's friends LOVE this treat when they come over. Makes a GREAT snack for road trips. TIPS: 1. The three-kernel test is ingenious, and really ensures quality timing. The end result is crunchy and all this is good about kettle korn. 2. Make sure to dump the corn out of your cooking vessel when it's through popping; otherwise the sugar on the kernels touching the sides have a tendency to start scorching. 3. Also, I cook this on medium-high to HIGH heat. I've found the hotter you can cook it, the better the results. The lower heat means the sugar tends to stay in the pot too long, and you wind up with caramel corn instead. 4. Don't dump warm korn into a plastic bag--paper is best; the steam may prevent the sugar from setting as it cools and you'll miss out on that famous, crunchy glaze on your kernels. 5. Shake, shake, shake once the kernels start popping.
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3 users found this review helpful

Banana Crumb Muffins

Reviewed: Dec. 25, 2009
I don't eat a lot of banana bread, so I can't comment on how this compares to other recipes, but based on my limited knowledge, it was WELL worth making again as a banana bread. I made them for Christmas breakfast, and my dad (who doesn't often comment when something is GOOD), definitely made a point to say that he thought that was the best food served all day, beating out anything on the Christmas dinner table. My hubby thought that they were so good, he left his vegan lifestyle to consume more than his fair fair-share of muffins, whose egg/butter contents are FAR from his list of ingredients that are allowed to enter his gastric tract. Based on other reviews, I was torn as to when to add the topping: before baking or just before they're ready to pop out of the oven, so I did half of one, half of the other. Believe me, adding topping BEFORE they go in the oven is the way to go for two reasons: 1. The muffins that started out with crumbles baked up nice and golden brown with an even crust of sugary goodness; the others looked pale and sickly in comparison. 2. Adding the crumbles just before they were ready to leave the oven meant you were trying to get the crumbs to land on a little, round muffin-top surface. Gravity was definitely working against me, so these muffins didn't get as much topping. The end results were equal in texture, but much easier to situate and far prettier when added to the fresh batter prior to baking.
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Chantal's New York Cheesecake

Reviewed: Dec. 25, 2009
I followed this recipe to a T and incorporated the advice included in other reviews for a well-textured product. I gave this one three stars: zero for flavor and 5 for texture. I LOVE cheesecakes, and it's not that the flavor was BAD (I've never met a cheesecake I DIDN'T like), but it certainly lacked the 'tang' associated with cream cheese that makes me sacrifice my hips for the cheesecake cause. I don't know if it was masked by the flour or the sour cream or what, but it definitely wasn't there. My sister, on the other hand, commented that it was the best cheesecake she's ever had, but her idea of cheesecake is thawing out a round brick from the freezer section and calling it good. This was the first "from-scratch, homemade" cake she's had, and I'm accostumed to cheesecakes whose life didn't begin in a factory. I didn't find the consistency to be too 'cakey', but pretty consistent other with New York Cheesecakes. My overall conclusion was, "Meh".
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Refrigerator Rolls

Reviewed: Dec. 24, 2009
I've owned yeast for years. It would go bad, so I'd buy more...trying to convince myself that I'd eventually make my own fresh bread since I hate the bread from the grocery shelf so much. Long story short, I got wrangled into providing Christmas dinner for my in-laws this year, and you know how it goes when the ol' mom-in-law who does everything from scratch is coming over... With that said, I was scared to death--fearing the rock-of-a-roll that would most likely wind up on their plates. After much research, this recipe got such rave reviews I figured, "Why not?". Right off the bat, I screwed up the amount of flour. Oh well, might as well forge ahead...thought I wound up with too much flour, 'cause I didn't know what dough was supposed to look like...eventually got it in a bowl to rise, and left it in the cool garage overnight. Woke up the next a.m., You-Tubed what "punch down" meant, then punched and rolled the dough into little balls...waited for it to rise (had no idea how long). I finally decided perhaps it was time to pop them in the oven (wanted to do a test batch first). Upon exit, I had the fluffiest, yeastiest rolls you could imagine! Dear hubby loved them and it officially passed the test to serve as a side on the Christmas menu. (Even made great buns for fried Spam sandwiches in the meantime). All that to say that if this recipe was a success for someone as uneducated in the ways of breadmaking as I am, they'll SURELY please anyone who tries the recipe!
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28 users found this review helpful

Fluffy Pancakes

Reviewed: Oct. 25, 2009
I always looked sooo forward to spending the night with my grandparents growing up because I knew my grandma would make pancakes for breakfast. She used a pancake mix, but I could never make mine as light and fluffy as she could, even using the same box. Since then, I've strayed from cooking ANYTHING from a box since companies now use preservatives with questionable health risks. For YEARS I've been searching for a recipe that would come close to those weekend morning delights, and this is not only matches, but actually tops the quality I yearned for. I remarked that "it was like chewing on a cloud". I followed the recipe exactly, except for the milk part. We drink Silk at our house instead of milk. I wasn't sure if it would 'sour' properly, so I used half heavy whipping cream and half water. Even with the substitute, the recipe was divine. Also, I took the advice of another reviewer and let the 'milk' stand with the vinegar for more than 5 minutes. Not sure if that made any difference or not since I'd never made it any other way, but she had and seemed to think it did. I thought the batter was a little too thick for my preference (they cooked up really tall), so I added just enough Silk to thin it out to my liking. And one last thing: I'll omit the salt next time as I think the baking soda made it plenty salty enough. I doubled the recipe to make 8 pancakes, and came out with 14 pancakes at 1/4 cup each. This will definitely become a family heirloom recipe!
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Burmese Chicken Curry (Gaeng Gai Bama)

Reviewed: Sep. 24, 2009
When the only conversation you hear at the dinner table is the sound of your family's random and intermittent "Mmmmmmmm's", you've got a winner. JUST like the restaurants!
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2 users found this review helpful

Traditional Chicken Keleguin

Reviewed: Aug. 27, 2009
Delicious--what a fantastic unique blend of flavors! I could just imagine myself sitting on a breezy island enjoying this dish. The coconut was a perfect compliment to the lemon and chicken (I was really surprised at how well-pronounced the flavor was among the other ingredients); the onion and pepper gave it just enough 'twist' to keep it from being too bland and boring. I didn't want to waste a whole chicken on this recipe since I've never had the chance to try it in a restaurant. Honestly, then, I just use the recipe as a point-of-reference and mixed the ingredients to taste rather than following the measurements. I also cheated and used a rotisserie chicken from Sam's Club and pre-shredded organic coconut. I can totally see this as a lovely potluck dish in my future.
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4 users found this review helpful

Coconut Curry Tofu

Reviewed: Jul. 23, 2009
I've been looking for a curry recipe that would duplicate the expensive dishes in Thai restaurants, and this is awesome! I prepared everything as stated for the actual curry sauce, but I used dried chives instead of green onions just because I had those on hand instead. It's the sauce that makes a curry recipe, regardless of the veggies you use. Those are merely a vessel to get the sauce to your mouth. :) Of all the veggies listed, someone in my house doesn't like one of them, so I just added cubed potatoes (boiled fork-tender first) and pad thai noodles (again, already cooked) to the sauce, refrigerated overnight and served for dinner the next day (leftover curry's always best!). That gave the flavors a chance to blend and absorb into the noodles/potatoes and--WOW! What a hit I had on my hands!! My family wants this on a regular rotation!
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Asian Lettuce Wraps

Reviewed: Jan. 30, 2008
FANTASTIC!!! We loved the lettuce wraps at PF Changs, and I was thrilled to find a recipe that might substitute since we at there once and only once (we both woke up the next morning with such an MSG hangover we had to swear not to do that to our bodies again). I can't remember exactly how they tasted to compare the two, but this recipe is WONDERFUL regardless of how it compares to a restaurant. Good enough we're serving it for the Super Bowl this Sunday. AND, they're super easy...great for making after you get off work and the family is waiting on you for dinner. While I was cooking the filling, I though to myself that this isn't THAT much more work than throwing together a Hamburger Helper! And sooo much better and better for you!
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Man Pleasin' Jambalaya

Reviewed: Jan. 27, 2008
Two thumbs down. I made the recipe as stated, other than adding a can of Rotel tomatoes, and there was just no flavor to speak of. The rice was bland, the chicken was bland; there was some kick from the heat of the Rotel spice, but that was pretty much it. I added some Liquid Smoke which helped out some, but it still seemed like it was missing something. So I added half a can of tomato sauce. Small improvement, but not a fix for the flavor it was missing. I am not familiar with what Jambalaya SHOULD taste like, so maybe this is a good recipe for Jamalaya. I'm sure there are lots of picky kids and meat-and-potatoes hubbies out there who might be pleased with this meal since no flavor really exists to offend anyone's pallette, but our family prefers more flavor than this dish had to offer. I highly recommend cutting the servings back to 6 until you know for sure if you need more (if you are, say, feeding an army or high school football team)--I started out at six servings and had PLENTY for four adults. It almost filled up an entire 4-qt dutch oven and rice goes a long way, so people don't tend to eat as many servings of it.
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Absolute Stress

Reviewed: Nov. 24, 2004
Only reason I rated this as 5 stars is 'cause 7 isn't available! I made a couple of changes that (I think) made it el-perfectamundo! Instead of orange juice I used grapefruit, and Malibu cocunut rum instead of dark. Just happened to be what I had on hand, and I really don't see any reason to try it the original way once I have the actual ingredients on hand.
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73 users found this review helpful

Attitude Chicken

Reviewed: Oct. 16, 2004
Tried this recipe tonight with several of my own variations, but same basic recipe. Instead of pasta, I used a sauteed medley of chopped broccoli, carrots, and zucchini (which also made this recipe carb friendly). I then substituted cream of mushroom for the cream of chicken because I simply don't like cream of chicken. I don't think I used 4 full Tsp of lemon juice in the sauce...just whatever half of a lemon works out to be. Finally, I deglazed the skillet I sauteed the chicken in with just enough lemon juice to cover the bottom of the pan, and added the pan juices to the sauce which made it just slightly richer. WOW!!! What a super sauce! This was a recipe that was so good that even though you were full, you couldn't quit eating it! Everyone in the house, from the adults to the 10-year-old gobbled it up with not a morsel to spare! And to think a teenager came up with this--what talent!
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