LD Meyer Recipe Reviews (Pg. 1) - Allrecipes.com (187842407)

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LD Meyer



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Cajun Deep-Fried Turkey

Reviewed: Nov. 21, 2012
From all the horror stories I've heard about burning down houses and the severe burns from this deep frying technique that's a good idea of measuring by placing the bird in the fryer first and put enough water in to cover the bird by at least an inch and then remove it and mark or measure from the top so you don't over fill with oil, one of the biggest mistakes made with this style of cooking. To be on the safe side I would place the turkey in an oven at 200*-250* for 15-20 minutes to preheat and dry the bird out before lowering it in the super hot oil. I would even put on a rain coat and use rubber gloves and a clear full face shield to protect your face when lowering the bird in the cooker. Not only attend the frying often don't under any circumstances fire this cooker up anywhere near your house or even under a tree, keep it out in the middle of your driveway so even grass couldn't catch fire. I know this a lot of precautions but better safe than sorry.
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Cola Burgers

Reviewed: Dec. 1, 2012
This is slow and I can only make one burger at a time,my burgers are 5-6 oz though(to heck with those quarter pounders) I have a 5qt crockpot that I have used a couple of times for burgers. I put an inverted microwave dish from a frozen dinner in the bottom and punch holes in it so the fat drains through. I form and season my burger from ground turkey in a small sauce pan and if it wants to fall apart when I try to tranfer it to the crockpot, I just pop it pan and all in the freezer for 15-20 minutes. It takes about an hour on high to cook but, they're pretty tasty and moist. just check it from time to time with a meat thermometer,(165* or better). Towards the end you can lay a slice of your favorite cheese on it. Happy Burger Baking!
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Reviewed: Jan. 16, 2013
Kraut burger, bierochs, pasties, bunzas in Nebraska we call them Runzas, There is a chain of restaurants here and in Iowa, Kansas and Colorado under the Runza name, it started 60+ years ago in Lincoln. The onion soup mix is new while some add Italian sausage, cheese, a variety of seasonings etc, to the ground beef, I use ground turkey myself(cheaper). Their recipe is quite simple, ground meat, onion, cabbage, salt and pepper. There seems to be some other seasoning Runza uses some say white pepper is better than black. They also use sugar in their dough mixture. To shorten preparation time I substitute sauerkraut instead of cooking the cabbage down for 1/2 to 3/4 of an hour, you can use the refrigerated dough to save time and labor too. You then fill the center of the dough the with cooked mixture and fold and seal the Runza in any shape you like and bake until brown. I roll my dough out in a circle and fold it, it looks more like a calzone, I brown mine on both sides, baste with melted butter and enjoy! This is an old recipe brought over to the U.S. with the "Germans from Russia" in the 1800's. If you want you can "Google" the "Runza" recipe. L.D. Lincoln,Ne.
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Spiced Quinoa

Reviewed: Jul. 22, 2013
An easy way to rinse quinoa for me is to put a coffee filter in a strainer and you can rinse a half to a full cup at a time. L.D.
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Iowa Maid-Rites

Reviewed: Jul. 27, 2013
This sounds like a good recipe, but it looks like there is as much controversy over the MaidRites as here in Nebraska over the "Runza". We've called loose meat sandwiches "Sloppy Joes" around here. Now I remember growing up in the 50's here in Lincoln,Ne. there was drive-up and sit down restaurant called "The Patio", it had a flat roof and on the weekends they had live music up there(what a hoot). They made a signature loose meat sandwich called a "T-Z". One of my friend's mother worked there and the owner always made up the loose meat himself and she said he would pull an envelope with some special seasonings in it out of his pocket when making the concoction and she never found out what they were. They were yummy though but when I think back a lot of things were more tasty because our French fries and onion rings were deep fried in real beef tallow rather than veggie oil. Now that I think of it we still have a drive thru that serves loose meat sandwiches called "Tasty Inn" and onion chips with a to die for dip. I believe this was one of the very first drive-ups in Lincoln,Ne. There used to be several in Nebraska but I believe this is the only one left, this business has to be older than Runza. Just Google "Tasty Inn" Lincoln,Ne. the recipes should come up. Now don't get me started on the original "Valentino's Pizza". Bon Appetite n' Hasta La Bye Bye!
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Beer Butt Chicken

Reviewed: Mar. 17, 2014
I bought one of those stands that hold the beer can and it works well. Just to be on the safe side I found a small glass jar that fits where the beer can rests, the reason why is the aluminum can has paint on the outside and the inside from what I understand is coated with a plastic and its possible the heat might create a small reaction and impart something toxic. I know this sounds like a bit of a stretch but I read this info from a gentleman familiar with the beverage business and he warned people to take this into consideration, makes sense to me. Adios n' Bon Appetite!
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Cucumbers with Sour Cream

Reviewed: Apr. 6, 2014
I remember my mother making this as a side dish but, she would slice onions and separate into rings fold the cucumbers, onions and sour cream or she might have concocted something similar with condensed milk, quite tasty!
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Garlic Mashed Cauliflower

Reviewed: Aug. 6, 2014
I whip up something similar to this, I steam cauliflower until it's soft enough to mash with a fork and add it to instant mash potatoes(quit making that face,Ok,I'm too lazy to peel the spuds) then add garlic salt to taste, a nice quick and easy way to make a healthier garlic mashed potatoes without heating up the kitchen. Try it you'll like it!! Bon Appetite, Adios n' Hasta La Bye Bye!
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Irresistible Italian Corn

Reviewed: Sep. 1, 2014
I roasted and ear of corn in the microwave and gleaned the cob with a knife then added diced onion, bell pepper, tomato with green chilis, celery, black beans and garbanzo beans, salt, pepper and cayenne pepper and a dash of balsamic vinegar. Fold all that together and chill in the frig. Bon Appetit!
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Jiffy Cinnamon Rolls

Reviewed: Feb. 8, 2015
I make my cinnamon rolls with the buttemilk refrigerator dough, I use the 8 biscuit can but work two together for one roll. I have a shaker with 50/50 brown sugar and cinnamon and sprinkle on my work surface then lay the stretched out dough on it and sprinle somemore on top then add raisens, dates and walnuts and roll it up and put in a greased pan, I have an infrared oven and it still takes a half hour to bake, my way is more of a jiffy system than this recipe I think. Oh well, I'm jus' a dumb ol' trucker after all.
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