LucyDelRey Recipe Reviews (Pg. 1) - (18314433)

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Baked Kale Chips

Reviewed: Oct. 22, 2008
I am the poster of this recipe. Thank you all for such nice reviews. You can CUT CALORIES CONSIDERABLY by spraying them with a mister or PAM(TM). I use a "Misto"(TM) filled with olive oil. Also, you can decrease the salt and add additional seasonings. Enjoy!! UPDATE: The timing of the baking, as others noted, is critical. Baking too little results in limp kale pieces and baking too long causes a "burned" taste. Be sure to use the "curly" kale variety as it tend to be less bitter.DO NOT EXPECT them to taste like potato chips... that was just an expression I used in the description. Kale is a nutritional powerhouse and rich in calcium and other vitamins. GREAT way to feed yourself and your kids!! ENJOY!!
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Slow Cooker Carnitas

Reviewed: Feb. 2, 2008
GREAT!! The recipe is very similar to the one that one was given to me. I add several sprigs of fresh cilantro to the broth in which the pork is simmering. Also at the end, break apart the pork into large chunks and place in a pan with some of the broth and bake at 400 degrees for 15-20 minutes or until most of the liquid has evaporated. This step gets the edges crispy and resembles the authentic style carnitas which is usually fried in lard.
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1307 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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266 users found this review helpful
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Aunt Anne's Coffee Cake

Reviewed: May 20, 2005
I made the cake EXACTLY as indicated, however I increased the batter by doubling the it because I wanted a thicker cake. The results were perfect!!! For those who had problems with the streusel topping sinking into the batter and cracking during the baking process, follow the simple step. After preparing the topping, place the entire bowl (not the batter) into the freezer for several hours or overnight. Remix with a fork until they resemble small crumbs. Sprinkle on top of cake batter. Pat down gently with a large spatula (especially the corners) to ensure the topping "sticks" to the batter and also to even the cake out. I baked mine at 325 degrees instead of 350 and the cake baked and rose more evenly. Take a look at my photo. The cake was delicious and disappeared very quickly!! Thank you Mary for the recipe!!!
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224 users found this review helpful
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Polenta Fries

Reviewed: Oct. 23, 2008
The step for frying these "fries" is totally unnecessary. They can be BAKED on a noninsulated cookie sheet, lined with parchment paper. Brush will olive oil and bake at 350 degrees for 10 minutes. Turn over brush wil olive oil again and bake for another 10 minutes. Serve with marinara sauce!! This cuts calories considerably!!!
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186 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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178 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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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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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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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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83 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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71 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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64 users found this review helpful
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Scrambled Tofu

Reviewed: Apr. 3, 2008
This recipe is very similar to mine. There are many variations to scrambled tofu. Make sure you use firm or extra firm water packed tofu and not silken. Also, only use spoonful of chopped tomatoes or salsa. This dish tastes great with toast and salsa.
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58 users found this review helpful
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Vietnamese Salad Rolls

Reviewed: Jul. 13, 2007
I used tofu instead of shrimp and mint leaves instead of basil. I used a sushi mat underneath the rice papers so that the excess water can drip below. Also I was able to roll these tighter using the mat. Also, I added some smooth natural peanut butter to the hoisin sauce and the whole meal tasted like the ones served at restaurants.
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Pineapple Enchiladas

Reviewed: Oct. 27, 2006
OMG… THESE WERE INCREDIBLE!! I followed the recipe exactly as written except added an 8 ounce can of plain tomato sauce to the enchilada sauce to increase the amount of the sauce and to “tone down” the spiciness. I also added the juice from the crushed pineapple as well. I dumped the canned pineapple into a colander directly over the saucepan full of sauce. I also simmered for about 30 minutes to reduce the water but retain the flavor. I used whole wheat tortillas and extra sour cream and made about 4 fat enchiladas. I recommend laying the tortillas (like pizzas) on a clean kitchen counter to evenly distribute the filling and to keep the sizes of the enchiladas consistent before rolling them and placing them in a baking dish . They will cook more evenly and the presentation will be nicer. TY Jessie for this recipe and will make regularly.
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Peppermint Bark

Reviewed: Dec. 9, 2010
Yummy and easy to make!! It's also much cheaper than the kind made my Williams S*****!!!! Tip: Spread the melted chocolate into a diposable aluminum pan. There will be no need to grease the pan and the bark will be easy to remove by slightly bending the pan. Also, use a pizza cutter to cut when the bark is not completely cooled solid. Thank you for the great recipe idea!!
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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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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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Sweet and Sour Salad

Reviewed: Jul. 8, 2005
This salad was outrgaeous!!! I followed the recipe EXACTLY as indicated, however, I did blanch the broccoli for a few minutes. This gave it a bright green color and nicer texture. For those people who are concerned about fat grams, follow these simple steps: substitute some water for the oil in the dressing, use 1 TBS of butter for sauteeing, and used baked ramen noodles instead.Another option would be simply sprinkle them on top without frying them at all. Thank you for the recipe!!!
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Peanut Noodles

Reviewed: Feb. 16, 2008
Awesome!! I fried some cubed extra firm tofu (thas was already pressed) before I added the dressing ingredients. I,too, reduced the amount of soy sauce by half. It was delicious and 100% VEGAN!!
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34 users found this review helpful

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