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

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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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2 users found this review helpful

French Breakfast Puffs

Reviewed: Jan. 20, 2012
These made 15 cinnamon puffs and they were gone before they were all dipped and rolled...Have to make more...It took a complete stick of butter, not just the 6 Tablespoons, as stated...of course, I did not put them in papers, but greased the muffin tins well enough to get the puffs to 'fall' out...I dipped the whole puff in butter and rolled it in the cinnamon/sugar mixture...that's the way to do it! Fabulous! Fabulous!
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3 users found this review helpful

Orange Cake

Reviewed: Jan. 18, 2012
One of the pastors at my church called me and said he was thinking of the Orange Cake I brought to Bible study Sunday evening...he said it was better than the real whipped cream that I make that he absolutely adores...so I have one cooling on my counter for him...LOL I grated one Cutie tangerine peel into the cake mix, as well as used orange, instead of lemon, extract...Also, the cake mix had pudding in it, so I added 1 package of white chocolate pudding mix...that made me think I may need a little more orange juice and I used 1 1/3 cups orange juice in the cake mix. It was perfect!!!! OH! I also sprayed my bundt cake pan and took white cane sugar and dusted the whole pan with it before I put in the cake mix...it gives such a nice little crunch in the mouth when you bite down on the cake...lovely texture! Poured part of the hot orange juice mixture over the cake before I removed it from the pan and 10 minutes later, I poured the remaining sauce over the whole cake as it cooled on the rack...Perfect cake for a cake mix...I am a scratch baker, but will come back to this for a quick, easy charming cake. ********** 10 stars!
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5 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Dec. 12, 2011
This is the only way I will ever fix broccoli again...I also added carrots, thyme, and purchased the fresh broccoli pieces in the big bag @ the warehouse club...I steamed the veggies and then added the hot marinade with the cashews...thanks, you made me look like I was really spectacular in the kitchen...
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4 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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3 users 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

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

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

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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6 users found this review helpful

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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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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2 users found this review helpful

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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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

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

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

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

Carrot Cake III

Reviewed: Jan. 12, 2013
Excellent cake for a basis to put your own spin on it...did not fall in the middle like some reported, but that is because someone usually over-beats the cake batter. Put it in a 13x9 pan and it baked beautifully in 40 minutes...When making cakes with lots of spice, I usually split the sugar between white and light brown...gives the cake depths of flavor...usually, I add more vanilla (homemade, of course), cinnamon, allspice, ground cloves, and nutmeg to put it over the top. As a professional private caterer, I must make sure that the majority of people who eat my food are satisfied...This cake will do that! Baking IS a science...but the flavors are up to the individual.
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8 users found this review helpful

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

Banana Cake VI

Reviewed: Apr. 10, 2012
This cake was way too big for my 13 x 9...it went all over the inside of my oven...what a mess! The lovely aroma is now burnt smell...not pleasant at all! Sure do hope it tastes better than it smells right now! LOL
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3 users 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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Displaying results 1-20 (of 26) reviews
 
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