LucyDelRey Recipe Reviews (Pg. 2) - Allrecipes.com (18314433)

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LucyDelRey

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Eggplant Antipasto

Reviewed: Apr. 21, 2006
I did not peel the eggplant because the chore seems so tedious and it came fine. Be sure to place the chopped up eggplant and sprinkle and toss the salt and place in colander for 30 minutes. This drains the bitter juices from the eggplant. I served this cold on top of crackers (SEE MY PHOTO). I do recommend serving this on top of Ritz crackers if serving to company. TY for the recipe!! BTW, this recipe is totally vegan too!
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20 users found this review helpful

Glazed Meatloaf II

Reviewed: Apr. 21, 2006
GREAT recipe!! I used 24 saltine crackers (1 cup cracker crumbs) for the filler instead and substituted white vinegar for the lemon juice. I used the glaze for the last 10-15 minutes (carefully check the glaze as it will blacken and blister very quickly!!). I also sliced it with an electric knife (one of my favorite kitcken tools)to make nicely smooth slices. SEE MY PHOTO!! TY Delia!!
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6 users found this review helpful
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Onion Rice Pilaf

Reviewed: Apr. 13, 2006
I recommend that you use LONG grain rice and increase the liquid to 2 cups. The ratio should be 1 part rice to 2 parts liquid for long grained rice. I also added mixed vegetables (SEE MY PHOTO).
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81 users found this review helpful
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Stuffed Artichokes

Reviewed: Mar. 30, 2006
There are many variations to this recipe and this is a good one. Be "generous" when stuffing, separating the leaves with your fingers. Stuff the center as well as between the leaves. This takes patience. When simmering the artichokes may sure the globes all fit snuggly together in the saucepan. The key is to prevent them from toppling over so that you do not have a soggy mess. You want to steam them so that the bread crumbs and cheeses meld together (SEE MY PHOTO). Make sure you used the grated Romano cheese and not the kind in the green can. The latter will "clump up" and not melt. TY for the recipe!! BTW, I used Italian seasonings instead and dipped the leaves in olive oil upon partaking.
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164 users found this review helpful
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Bubble Pizza

Reviewed: Mar. 26, 2006
This was tasty and I was surprised how tall it rose. I used 3 "7.5 ounce" cans of biscuits. Use only 2 if you prefer a thinner crust. For those of you who had problems with the crust drying out too much, be sure to cover the ENTIRE crust with, especially the edges and corners. Also for those who thought the crust tasted like too much like biscuits, use the old fashioned (non-flaky) biscuits rather than the buttermilk ones. TY and will keep this in my file!!!
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61 users found this review helpful
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Chilaquiles III

Reviewed: Mar. 16, 2006
Muchas gracias!!! This was a quick and delicious supper for the two of us. I scaled down the recipe, using 4 corn tortillas and 4 eggs. I topped with sour cream (VIEW MY PHOTO) and a side of refried beans. I will keep this in my recipe file. It's a great recipe for those folks who, like me, are exhausted at the end of the work day and need a quick and hot meal.
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8 users found this review helpful
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Oatmeal Carmelitas

Reviewed: Mar. 16, 2006
I doubled the recipe but kept the amount of chocolate chips to 1 cup. I used an electric knife to ensure smooth and sharp edges (SEE MY PHOTO) since it was a bit difficult to cut without crumbling. Be mindful of the serving amount. I can't see how a 9 x 9 pan can serve 36 people. I just doubled the recipe and it was "inhaled" my only 6 people. Thank you for the recipe!!
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30 users found this review helpful
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Chilaquiles II

Reviewed: Mar. 16, 2006
This recipe is very similar to one that a friend shared with me. The only thing I did different was that I reduced the amount of tortillas. I used one corn tortilla to one egg for the ratio and then used cheddar cheese and less oil. I also topped it off with a spoonful of sour cream (VIEW MY PHOTO). Thank you Jessica for the recipe!
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23 users found this review helpful
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Lokshin Kugel (Noodle Pudding)

Reviewed: Mar. 10, 2006
I found this dish to be excellent and serves as a great basis for a kugel. Every Jewish family makes it differently ex. dairy, no dairy, sweet or savory, raisins no raisins, etc. I reduced to 1 onion and added 1 pint (2 cups)of cottage cheese, 1 cup sour cream and no bread crumbs (VIEW MY PHOTO). Depending on your dietary guidlines or preference, the recipe is very flexible. I also serve this with a roast chicken or beef brisket. Thank you Goldie for the recipe!!
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28 users found this review helpful

Salmon Deviled Eggs with Homemade Mayonnaise

Reviewed: Mar. 8, 2006
The mayonnaise recipe is delicious!! I added a tablespoon of lemon juice though. The key to is to let the oil drip VERY, VERY slowly in order for the emulsification process to take place. I pour it into the "pusher" attachtment (it has a small hole at the bottom)of my food processor. Unlike vinaigrette, homemade mayo should not separate if made correctly. It "sets up" nicely if you use this process (SEE MY PHOTO). Thank you for the recipe! UPDATE: For those of you who do not have a hole in your pusher, simply poke a small hole on the bottom of paper cup. Place the cup, hole facing the feeder, and pour the oil into the paper cup. This way the oil will dribble which is an essential step in ensuring homemade mayo to "set up".
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111 users found this review helpful

Korean Sushi

Reviewed: Jan. 27, 2006
Thank you Donna for this recipe!! It brings back fond memories of my mom, aunts, and me making these as a child. JAMIE IS INCORRECT.. THIS RECIPE IS INDEED AUNTHENTIC!!! My mother is Korean and her sisters and every household makes them all differently. She uses spinach instead of chard and seasons the rice with sesame oil and salt and sometimes vinegar, depending on her mood. The seaweed (Gheem) is sometimes placed over the burner to make them more green and crispy. They were rolled like "California Rolls". She also added a yellow colored radish called "Da Kuan" which were cut into strips. I will post a picture soon. Thank you again!!
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45 users found this review helpful

Meatball Spaghetti Sauce

Reviewed: Oct. 27, 2005
Here is the solution to keep your meatballs from falling apart: place the raw meatballs on a 9 x 11 baking pan and bake at 350 degrees for 20-30 minutes. When cool, I place them in a colander and rinse (yes, I rinse them) with hot water. This drains the grease so you don't have any "swimming" on top of the sauce. Then I add them to the sauce and simmer for an hour. The meatballs came out wonderful!! I did not use any onions nor water and used tomato sauce instead of soup.
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157 users found this review helpful
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The Whole Jar of Peanut Butter Cookies

Reviewed: Oct. 27, 2005
YUMMY cookies!!! I followed the recipe exactly, however I used 1/2 cup shortening and 1/2 cup butter. For those of you who buy the extra large jars, the measurement for an 18 ounce jar of peanut butter is "1 7/8" cups (just measure two cups and subtract 2 tablespoons). I just use the entire two cups instead. The recipe is "forgiving" with regards to the quantity of peanut butter...give or take a few tablespoons (in my book, more is better)and they always come out delicious!!! DO NOT OVERBAKE! DO NOT WAIT FOR THE EDGES TO BROWN!! Take them out once they no longer look wet and leave on cookie sheet for at least ten minutes. TY Kevin for the recipe!!!!
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254 users found this review helpful

Quick Clam Spaghetti

Reviewed: Oct. 13, 2005
This was delicious!! It did not taste fishy at all (I'm not a fan of seafood). I halved the recipe and made the recipe exactly as written, however, I added 2 tablespoons of white wine with the olive oil. When serving this dish to young children, just don't mention the it has clams in it *wink*. Thank You Kitty >'o'
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4 users found this review helpful

South Beach Meat Loaf

Reviewed: Sep. 15, 2005
I've made different variations of meatloaf and this version is similar to mine. This recipes serves a great basis for a meatloaf in that the texure is wonderful. I used 1 1/2 pounds of ground turkey since I love the leftovers :o)~~ Here is what I did different: 1. I used 1 tsp of seasoning salt. 2. I omitted the red wine 3. I used about 2/3 can of tomato paste to the meatloaf mixture (no sauce was placed on top) 4. I added 2 - 3 tsp Italian seasoning 5. I added 1 TBS of worcestershire sauce 6. I pulsed the oats in food processor so the oat pieces were about halved in size 7. I added a small chopped onion that was sauteed in olive oil. 8. I added NO WATER-----it's not necessary. 9. MOST IMPORTANTLY, DO NOT BAKE IN LOAF PAN!!!! Shape the mixture into a loaf and place on a broiler rack!! The liquids will cook AWAY from the loaf, ensuring a nice "crust". This may seem like a LOT of work, but it's not. I buy several pounds of ground turkey and freeze the raw loaves for future meals. I hope this helps!!!
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42 users found this review helpful
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Drunk Chicken

Reviewed: Aug. 12, 2005
I recommend mixing the seasonings with some olive oil to ensure a crispy tasty skin with a nice color (SEE MY PHOTO). I used seasoning salt (about 2 tsp) instead of poultry seasoning.
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61 users found this review helpful

Mini Meatloaves

Reviewed: Jul. 16, 2005
Great recipe!! The glaze was outstanding!! I used the cover of the butter dish as a mold. The resulting loaves were the sizes of butter sticks... it was the perfect size.
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2 users found this review helpful
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Glazed Meatloaf I

Reviewed: Jul. 15, 2005
Yummy!!! I made extra sauce on the side and used ground turkey instead. It made a large loaf and between the two of us, there was only a third of it left. Thank you Delia!!
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1 user found this review helpful
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Best Bread Machine Bread

Reviewed: Jul. 15, 2005
This bread was outstanding!!! For those who had trouble slicing the bread, cut with an electric knife when the loaf has cooled. I also use a "bread slicing guide" for uniform slices. It's worth the investment.. believe me (SEE MY PHOTO). Also for those who use jarred BREAD MACHINE yeast, the amount is 2 teaspoons for a 1 1/2 pound loaf and 2 3/4 teaspoons for a 2 pound loaf. (Keep in mind the measurements differ for "active dry" yeast versus "bread machine yeast").Thanks for the GREAT recipe, using simple ingredients!!!
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16 users found this review helpful

Snickerdoodles V

Reviewed: Jul. 14, 2005
This recipe is a delicious classic!! However, my recipes specifies 1/2 cup shortening and 1/2 cup butter instead. I usually add an extra tablespoon or two of flour to the batter and then chill it for several hours before baking. This ensures "thick", perfectly formed cookies. View my submitted photo and see for yourselves. Thanks for the recipe!!! This one ROCKS!!!
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166 users found this review helpful

Displaying results 21-40 (of 46) reviews
 
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