lutie47 Recipe Reviews (Pg. 1) - Allrecipes.com (18275014)

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Bread Bowls

Reviewed: Dec. 8, 2007
Made more than 100 of these for a convention... absolutely the talk of the convention! Make sure you press the bread to the walls of the bowl, as it will make sure that you spring "no leaks" when putting in the hot liquid. I made sure that I baked them a 2nd time after digging out excess bread and pressing the balance to the bowl. Bake for about 10 minutes. If you are using a commercial convection oven, cut back on the baking temperature to 300. If using a regular oven, use what is stated for the temperature.
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100 users found this review helpful

Sweet Dinner Rolls

Reviewed: Dec. 12, 2007
Passable, not that great. I am a professional caterer and tried these for a huge event. Thank goodness I used two different recipes, as my own potato yeast rolls were much better in performance and taste. These seemed to be a step above a first year student's rolls. Not impressed at all and will not use again. Sorry for the low rating, but I want something upon which I can depend as my reputation and livelihood hangs on how my food looks and tastes.
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3 users found this review helpful

Tender Flank Steak

Reviewed: Jan. 24, 2009
Of course, I was in a rush and did not think ahead to marinate for all the hours everyone did with this recipe. I marinated it for 45 minutes and it was phenomenal! After searing it on top of the stove, I diagonally cut it and placed it under my broiler. Served it with beef gravy I made, baked potatoes, and home canned green beans. Absolutely a memorable meal. This was the best flank steak I have eaten in a long, long time.
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Aug. 6, 2009
This was not a great decorating icing, so if you are looking to make your cake look professional, look elsewhere. Other than that, the taste is fantastic...personally, it was not the consistency that I was looking for in an icing...I added more sugar to make it stiffer, but still felt like the texture was gummy...being a professional chef, I need to have something more reliable than this...a little too "fluffy".
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Blueberry Brie

Reviewed: Nov. 21, 2009
This was served at a business Open House 25th Anniversary and was the biggest hit! There was no time to put it in an oven (as there was not one on the premises), so I put it for three (3) minutes in their microwave until the Brie was soft...served it on a cake stand with pretzel chips...beautiful, excellent taste, and colorful. Thanks for the recipe!
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3 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Nov. 21, 2009
The dressing can stand on its own merits...use it on any salad you make...we used it for a state-wide convention using canned mandarin oranges, instead of the strawberries, due to the time of year...could not keep up with the requests for seconds! Thanks so much for a great recipe!
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2 users found this review helpful

Cajun Appetizer Meatballs

Reviewed: Nov. 21, 2009
I had an event a couple of days ago I was catering for with attendance of over one hundred people... made 15 pounds of ground round into meatballs and not one was available for me to eat! Everyone told me they were the best meatballs they had put into their mouths EVER!!! So, today I went back to my butcher and got three pounds of ground round again to make me my own batch! According to over 100 people I served, I am the best meatball maker on the planet! Love it! ...and it is all due to this recipe!
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5 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Mar. 2, 2010
I would give this 4 stars, as it did not slice well. Although I put walnuts and plumped raisins in the batter, it was difficult to get nice slices out of it...so I froze half of it and sliced it while frozen...the taste is excellent, and I, too, added a scant more of each of the spices to give it some boldness.
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1 user found this review helpful

Blueberry Lemon Bread

Reviewed: Aug. 5, 2010
When I made this, I doubled everything to make 2 loaves (same amount of work for twice the enjoyment)...what I did differently was to add the lemon juice to my slightly soured milk (had to use it before it was too sour). I let the milk sit and clabber...and it became more like buttermilk. Also, I did not melt the butter because melted butter will not cream with the sugar. Creaming the butter is the essential building block to baking; adding the sugar and beating for 10 minutes or so until fluffy is what determines the crumb of your baked item...I am a caterer/chef and unless I were making a muffin recipe, I would not melt the butter prior to creaming. I also put in 2 Tablespoons more of my juiced lemon to the doubled mix. On one of the breads, I sprinkled raw (turbinado) sugar before I put it in the oven...gave it a 'bakery appearance'. The second loaf had the glaze put on it...both were excellent. I substituted frozen lemonade concentrate for the glaze...excellent! Another thing I did was combine 1 part flour to 1 part confectioner's sugar (powdered sugar) in a separate bowl to roll the frozen blueberries in...they stayed afloat in the bread with no issues.
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Gourmet Chicken Pizza

Reviewed: Oct. 8, 2010
I make my own pizza dough, but next time will make thicker dough, sprinkled with corn meal on the bottom.. Then I sprinkled freshly grated Parmesan cheese on the dough and baked for 5 minutes. Pulling out the pre-baked dough, I added a tablespoon of pesto to my fresh tomatoes after I chopped them. Using garlic butter,1 I sauteed the chicken and onions until done. I used 1/4 cup + 2 tablespoons of ranch dressing, Instead of Mozzarella cheese, I used Mexican blend for all the cheese (all I had on hand)...Excellent flavor! This definitely goes into my Recipe Box. Oh! I baked mine @ 500 degrees...better crust that way.
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Roasted Pork Loin

Reviewed: Oct. 21, 2010
Absolutely the best pork roast I have ever made and/or eaten! Make sure you cut the pockets deep enough to put the garlic/rosemary/olive oil mixture to permeate the meat. The flavor of the meat was so succulent...my granddaughter was wanting more and more...(and she is the picky eater)...served it with mashed potatoes, home canned green beans, corn bread from home ground corn meal, and the white wine mixed with the pan juices...I added a pat of butter to the juices to strengthen the sauce. Excellent! Excellent! Excellent!
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Key Lime Pie VIII

Reviewed: Nov. 10, 2010
My family does not like key lime pie, but they absolutely love this recipe. Instead of vanilla pudding, I subbed white chocolate pudding...will always use the white chocolate pudding every time I make it again! I used homemade sweetened condensed milk (equal parts of sugar and evaporated milk + a splash of vanilla) and fresh limes...I froze it for about 3 hours and served it with real whipped cream that was whipped with a splash of vanilla and a couple of handfuls of 10X sugar. Excellent, excellent pie!
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4 users found this review helpful

Snicky Snackies

Reviewed: Nov. 13, 2010
Very disappointing...the caramel was okay, but was not that great for a dish...I was embarrassed that it did not turn out, as I made it for a customer...too expensive to take a chance again.
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4 users found this review helpful

Roasted Vegetables

Reviewed: Dec. 7, 2010
I served this at an annual Christmas Dinner for a ministerial association and it was a hit! Since I was making it in a large quantity (every pan served 25 people), I decided to bake it @ 425 degrees to not get those black ends on the veggies when the temperature is too high. It took 2 hours and the root veggies were still not perfectly done. I ended up microwaving them for 5 minutes to soften the potatoes...it worked! I must say that this is the best way to cook veggies for a crowd and still maintain your reputation as a great chef...there was not a potato or veggie left in the pans. I did roast the root veggies for about an hour before I added the peppers, etc. Thanks for a great recipe.
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Chicken and Bow Tie Pasta

Reviewed: Dec. 12, 2010
Excellent...tried halving the recipe, but do not bother...it is so delicious leftover that you might as well make the recipe as written. Warms up lovely.
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6 users found this review helpful

Chicken Paprikash

Reviewed: Jan. 11, 2011
This is very, very rich and the flavors are decent...made it once and may or may not make it again.
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7 users found this review helpful

Cheddar Baked Chicken

Reviewed: Mar. 14, 2011
The first time around I always feel that the recipe should be made exactly as shown and then changed to meet one's special taste. That I did and I will not change a thing! I cut my one chicken breast into quarters the second time I made it, as it was slightly frozen...it still came out perfectly! This is going to be used as our chicken nugget recipe, also, as it has more depth in flavor...great recipe!
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1 user found this review helpful

German Brotchen Rolls

Reviewed: Mar. 27, 2011
Made these for our German food night at our Bible study and those that have been stationed there said these were absolutely "spot on"...the bread tastes like it came from a bakery...will make these from now on... great recipe.
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2 users found this review helpful

Taco Seasoning I

Reviewed: Jul. 22, 2011
I quadrupled the recipe to have enough left over to save for another time...took the advice of others who said it was possibly 'too salty' and reduced the sea salt by 1 teaspoon and did not put black pepper in it (in case it was too hot from the red pepper flakes), adding a couple of dashes at the end...IT WAS PERFECT! I am definitely shouting that out so all can hear (see)...Fabulous recipe and done in less than a minute if you have all your spices organized in the cabinet :) The meal has been eaten and now the balance has been stored in a jar in the cabinet. Thanks for something as simple and delicious as this...did not add flour to the meat as someone suggested...no extra gluten was needed.
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Artichoke Chicken

Reviewed: Dec. 12, 2011
I used this tonight as one of the two meats for a party of 18...personally, I thought it was not moist enough, but everyone else thought it was the best thing they ever put in their mouth. I added fresh spinach (the big plastic container size that is purchased @ Sam's Club)...thyme, garlic, salt and pepper...used 1/2 sour cream / 1/2 mayo...all I can say is it gave me a good reputation again for being a cook with fabulous recipes.
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1 user found this review helpful

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