Lu Recipe Reviews (Pg. 1) - Allrecipes.com (1837731)

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Lu

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Lemon Ice Box Pie

Reviewed: Jan. 24, 2014
Deliciously sweet and tart pie. The center was very smooth and rich!
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Lu's Biscuits

Reviewed: Dec. 12, 2013
Excellent light and fluffy biscuits. The key is minimal handling.
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Workman's Pot Roast

Reviewed: Dec. 12, 2013
Excellent, especially with a side of mashed potatoes.
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Apple Pie Pull Apart Bread with Vanilla Glaze

Reviewed: Nov. 16, 2013
These were super-easy, delectable and eaten up right away.
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Pumpkin Whoopie Pies

Reviewed: Oct. 11, 2013
The only word to describe these was amazing!!!
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Brown Sugar Smokies

Reviewed: Oct. 11, 2013
These were amazing and only lasted a few minutes at my party. Like others, I was liberal with the brown sugar and coated the bacon and smokies before assembling them. I placed them in a warm crock pot after baking them to create a nice, sugary sauce. They were so yummy!
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Whoopie Pies VIII

Reviewed: Oct. 11, 2013
The only word to describe these was AMAZING. I made these for party in conjunction with some pumpkin Whoopie Pies from this site as I wasn't sure everyone would like pumpkin and they were both sooo good. I can't wait to make these again. I followed the recipe exactly and they came out perfectly!
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Old Charleston Style Shrimp and Grits

Reviewed: Oct. 11, 2013
This recipe is amazingly good and fine restaurant quality. However, it was a bit difficult to make and quite time-consuming. The challenge was to keep the grits smooth while completing the remaining steps. I was pretty tired when finished, but the result was definitely worth the effort. It will be a special occasion recipe for us.
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Mom's Zucchini Bread

Reviewed: Oct. 11, 2013
This was delicious - super moist and not overly sweet. Do not over-fill the pan as the bread expands considerably and may overflow into the oven. This recipe will definitely become a regular, especially in the Fall.
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Taco Soup by Paul Deen

Reviewed: Apr. 5, 2013
This was the best taco soup I've ever eaten, and one of my favorite soups period. I made it exactly as written except I held the olives (as my husband doesn't like them), added a can of Mexi-corn to make up for the olives, and replaced the diced tomatoes with a package of chunkly deli tomoato salsa. It was tremendous immediately and even better heated up the next day.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Jul. 22, 2012
I've tried to find the perfect Artichoke Spinach recipe and can't say that this was it. It was an interesting blend of flavors and super easy to put together; however, I didn't particularly love it and a lot was leftover after a family get-together. I think maybe adding some crunch with bamboo shoots might help.
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North Carolina-Style Pulled Pork

Reviewed: Jul. 22, 2012
I've made this recipe several times and think it's the best barbeque recipe ever. I've made it in the crock pot and on our Big Green Egg. It's amazing either way. I didn't change a thing. The whole family loved it!
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Pumpkin Pie I

Reviewed: Jul. 22, 2012
I made this for a Thanksgiving in July celebration since my daughter is moving out of the country for 2 years. She loves pumpkin pie. Both she and I agree that this is by far the most delicious pumpking pie recipe on the face of the earth. It was so light and fluffy and had the perfect blend of flavors. It will definitely become a tradition in our house from now on whether we do Thanksgiving in July or November (or both!). I didnt' change anything, although I did need to cook it for an hour after lowering the temperature, even though I did only lower the temp to 350 degrees. Regardless, it was definitely worth the wait and was even more delicious the next day. Thanks so much for sharing this fabulous recipe!
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Cheddar Bay Biscuits

Reviewed: Apr. 10, 2012
These were delicious and so very easy. I think they are better than the seafood chain's.
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Traditional Indiana Breaded Tenderloin Sandwich

Reviewed: Nov. 24, 2011
This was delicious. I made half with Panko bread crumb and half with regular bread crumbs. The regular crumbs seemed to cover the pork better, but they were both delicious. They were even great the next day.
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3 users found this review helpful
Photo by Lu

Bone-in Pork Roast with Apple-Rhubarb Glaze

Reviewed: Jul. 16, 2011
I thought this was a good blend of flavors and produced a very moist pork roast. I struggled a bit with the cooking method. My pork loin was only 3 lbs., so I decided to cook it for 3 hrs initially before adding the sauce. But It wasn't nearly ready, so I ended up increasing the temperature to 350 for the next hour when I added the sauce. At the end of that hour, the temperature was almost 160 degrees but the roast was soggy looking, so I increased the temperature to 425 for 15 minutes to brown it a bit. The sauce was tasty but 2 quarts of chicken stock was too much. I put half that amount and still had a pretty watery sauce. But the taste of rhubarb and apples was excellent. I think with some tweeking, this will be a great recipe. Thanks for sharing!
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Photo by Lu

Halibut with Zesty Peach Salsa

Reviewed: Jul. 14, 2011
I made this so I could use up some sweet summer Georgia Peaches and it turned out fantastic. The peach salsa was outstanding with just the right blend of flavors. The only change I made was to add 1/4 cup of peach preserves to the basting sauce to give it a bit more peach flavor. Delicious. Thanks for sharing!
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6 users found this review helpful
Photo by Lu

Cavatelli, Broccoli and Mushrooms

Reviewed: Jul. 14, 2011
This was one of the best side dishes I've made from Allrecipes. I love broccoli and mushrooms and struggle with ways to make them creative and new. The result was amazingly delicious. My only changes were using a vegetable corkscrew pasta instead of cavatelli, which created a colorful palatte. And I used fresh mushrooms. It was sooo good. I did add a bit of salt and pepper as well, but I thought it had great flavor; not bland at all. I can't wait until lunch tomorrow to have more and to schedule a dinner party so I can show it off! Thanks so much for a fabulous recipe.
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Ready for Fall Dinner by Lu

Reviewed: Jul. 13, 2011
This menu includes some of my favorite dishes for fall!
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Photo by Lu

Hamburgers Chili Dog Style

Reviewed: Jun. 26, 2011
I've never had chili burgers before but made these for a neighborhood cookout. I only had hamburger buns, so I used those, but think they would probably taste the same. I don't really like canned chili, so I threw a pot together with Chili-O seasoning packet and it came out very good. I also added some Montreal Steak Seasoning to the ground beef, since I use that on just about everything and love the flavor. I offered the recipe with chili on the side, but almost everyone put the chili on their burger and raved about the taste. I might try this at some point in the future with sloppy joes as the topping. Great idea!
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