LucyLoo Recipe Reviews (Pg. 1) - Allrecipes.com (18844686)

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Kris' Amazing Shredded Mexican Beef

Reviewed: May 15, 2013
I made this for Mother's Day dinner, and it was a hit! This is now my go to shredded beef recipe for soft tacos and enchiladas. It was so good! The only changes I made were to use boneless chuck roast (at Costco I bought a pack that had 2 roasts in it for a total of 4.8 pounds). There were about 15 chipotle peppers in the can, I used 3 (although my son loves heat, I was cooking for my 70 year old parents!) I removed the seeds and chopped the peppers. I personally think 5-7 peppers - seeds removed (about 1/2 can or less) would be perfect for my tastes - some heat, but not clear your sinuses make your eyes water heat. After I shredded the beef, I added 2 tsp. of salt since I started with nearly 5 pounds of meat. We put the meat in flour tortillas and topped with chopped onion, tomato, lettuce, olives, grated pepper jack cheese, sour cream, guacamole, and the fresh pico de gallo from Costco. Devine! I plan on buying a can or 2 of the chipotle peppers and removing the seeds from the entire can, chopping in my food processor, and then freezing them in ice cube trays. Once frozen I'll use my FoodSaver vacuum sealer to vacuum seal and freeze the individual cubes of the chopped chipotle pepper and keep them in the freezer for use later - just add as many cubes as needed to the recipe!
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Garlic Parmesan Orzo

Reviewed: Nov. 12, 2012
This is great! I made it for Christmas dinner last year, and everyone loved it. I never measure the parmesan cheese, I just dump it in. But then I believe everything is better with cheese, the more the better! Sometimes I don't have fresh parsley, so I use dry. It adds color, but still tastes great if you don't add parsley.
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World's Best Lasagna

Reviewed: Oct. 2, 2011
Yum! This is now my go to lasagna recipe. It is delicious and 5+ star worthy exactly as is. I don't reduce the salt, I don't reduce the sugar. This is my go to recipe for anything Italian - lasagna, spaghetti, chicken parmesan. My personal tweaks to make it 6 stars: I mix some 4% milkfat small curd cottage cheese in with the ricotta, maybe 1/2 cup or so. Just because I like cottage cheese. I use grated mozzarella, and I don't measure. There is no such thing as too much cheese! I don't use low fat anything, because when I make lasagna, it is meant to be a treat, not a diet meal! When I use it as spaghetti sauce, I add a can or two of diced tomatoes and eliminate the water, because I like chunks of tomato in my spaghetti sauce. Otherwise, this is absolutely perfect. Whenever I cook birthday dinners for my Dad or my son, this is almost always requested. Yes, it is that good!
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Mexican Bean and Rice Salad

Reviewed: Feb. 1, 2011
This salad is very good, and has provided a basis for me to personalize it to my tastes. I didn't have any jalapenos, which I'm assuming would have added an extra punch. I made mine with black beans and pinto beans (not kidney), frozen thawed corn, red pepper in addition to the green pepper, 3 limes instead of one, 2 tbsp. olive oil, 2 cloves minced garlic, 8 oz. Monterey Jack Cheese cut into small cubes, 1 can of sliced olives, and 1 tsp. sea salt. Next time I make this, I will add the jalapeno and use green onion instead of a regular onion, and maybe more cheese. Tomatoes and avocado could be added as well. There are so many possibilities with this wonderful salad! Also, this salad does have the potential to be dry. Tonight on my way home from work I bought a bottle of Newman's Own Light Lime salad dressing which I added to this salad. It was delicious and added a nice sweetness. I also plan on trying this with the cilantro-lime dressing by Lin on this site.
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Urban Legend Chocolate Chip Cookies

Reviewed: Dec. 29, 2010
This has been my chocolate chip cookie recipe since the late 1980's. I got this recipe and it was called the Nieman Marcus $250 cookie recipe. Of course back then, I believed the urban legend. Then I got a similar recipe that I was told was Mrs. Field's recipe (which I'm sure is also an urban legend). I tend to follow the Mrs. Field's recipe. The only difference between this recipe and my "Mrs. Field's" recipe is 1) I don't grind up the oatmeal and 2) I don't add grated chocolate to the dough. What prevents these cookies from flattening is the fact that there is a lot of dry ingredients. I find it is easiest to mix the dough up with a heavy duty (Kitchen-Aid) mixer. Trying to mix the dry ingredients in by hand can be very tiring.
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Peanut Butter Cup Cookies

Reviewed: Oct. 11, 2010
One word: Decadent! These are awesome cookies, and I will be making them again. I found that a full tablespoon of dough was the right size for the balls, and I baked the first batch for 10 minutes, and the second batch for 9 minutes; although they turned out great, I can see from my results that 8 minutes would have been just fine. If you like peanut butter cups, you will not be disappointed with this recipe.
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Sesame Noodle Salad

Reviewed: Oct. 11, 2010
I have been searching for a good sesame noodle recipe, and I think I have found it. I was skeptical about the balsamic vinegar, as most Asian pasta recipes call for rice vinegar. I'm going to try this recipe with rice vinegar next time I make it solely for comparison purposes, but just know that it is delicious as is. The hot chili oil gives it just the right amount of kick. I usually order a spiciness of "3" out of a range of 1-5 in Thai restaurants. So if you like mild or extra spicy, you might want to adjust the hot chili oil accordingly. Also, I used linguine noodles, just because that is our preference. Finally, make sure you read the label when purchasing sesame oil. I grabbed a sesame oil "blend," only to discover after reading the label that it had other oils mixed in with it. I put it back on the shelf and grabbed the bottle labeled "pure" sesame oil, and reading the label confirmed for me that the oil was indeed 100% sesame oil, and not a blend. This is very good!
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Tomato Chicken Parmesan

Reviewed: Sep. 4, 2010
This is so good! I served it with linguine noodles, so to make sure I had enough sauce, I used 3 15 oz. containers of Buitoni Marinara sauce (sold in the section of the grocery store where fresh pasta is sold), 1 14.5 oz. can diced tomatoes, and 1 26 oz. can Hunt's garlic and herb spaghetti sauce. I added 2 cloves of minced garlic and a dash of garlic salt to the sauce. (I like salt, though.) I browned the chicken with 3 tbsp. butter instead of oil, (personal preference) for about 5 minutes on each side on medium heat, until the cheese/bread crumb coating was crispy and slightly browned. I put about 2 cups of sauce in a casserole pan, and topped with the browned chicken breasts & baked (without the cheese topping) for 30 minutes at 375 (since my chicken breasts were thick). I mixed the remaining sauce with the cooked linguine noodles and about 1 cup of shredded parmesan cheese and put it all into a separate casserole dish, and topped with shredded mozzarella cheese. After the chicken had baked for 30 minutes, I added a scoop of grated mozzarella cheese (didn't measure, just grabbed it out of the bag) to the top of each chicken breast, and put it back into the oven, along with the pan of mozzarella layered linguine noodles, and baked both for 15 minutes to melt the cheese. I thought this was divine, and my son, his girlfriend, and my boyfriend all loved it.
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Original Chex® Party Mix

Reviewed: Jul. 16, 2010
I make this every year during the holidays, everyone loves it. I personally don't care for Wheat Chex, so I use Kellogg's Crispix, which is rice on one side, corn on the other. I also use an entire cube of butter (8 tbsp). When adding the spices and worcestershire, I use the amounts called for, but I make sure the measuring spoons are VERY full. I also use the microwave, and nobody has ever complained. As far as it not being the so called "original" recipe, to that I say WHO CARES? This is yummy stuff!
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Blueberry Cream Muffins

Reviewed: Jun. 28, 2010
This was pretty good, but not knock your socks off must make them again good. My son and I liked the recipe, but did not love it. He said the muffins were a bit heavy (I did not over mix it, I folded dry ingredients in very carefully). I might add that after making these, I found the exact same recipe on 2 other sites, but those recipes included 1 1/4 tsp. baking powder. I wonder if that would make a difference? We used the streusal topping as suggested by others, which helped with sweetness, because these muffins were not as sweet as they could have been. We also used the recommended third cup of blueberries. I can't imagine using less. As a matter of fact, I could have thrown in even more berries. That being said, these are not bad. But we want to try other recipes to see if we find one we like better.
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Jim's Macaroni Salad

Reviewed: Apr. 8, 2010
Awesome! For years I have made macaroni salad without a recipe, throwing the ingredients together and mixing with mayo. I never would have thought to use cider vinegar or jarred pimento peppers. I made this for Easter dinner, and one of the guests said it was the best macaroni salad she had ever eaten. Like other reviewers, I doubled the dressing to prevent it from being too dry. I also added 1/2 cup chopped celery for the crunch, and substituted cheddar cheese for the American cheese. Otherwise, I followed the recipe as written. This was very good, I will use this recipe from now on.
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Quick Tuna Casserole

Reviewed: Dec. 8, 2009
Yum! I used albacore tuna, and because I didn't have peas, I used frozen mixed veggies (corn, peas, green beans, carrots). I also mixed in 1 cup of sharp cheddar, because tuna casserole needs melted cheese! :) This is great comfort food. I have always loved tuna casserole, and never thought of making it with boxed mac 'n cheese. What a great idea! Thanks!
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Charley's Slow Cooker Mexican Style Meat

Reviewed: Nov. 21, 2009
I made this and used it to fill enchiladas. Yummy! I had to be careful when baking the enchiladas, because if baked too long, the sauce from the meat will burn to the bottom of the casserole dish. This has some kick to it, but not so much that you are reaching for the water glass to stop the burning in your mouth.
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Awesome Slow Cooker Pot Roast

Reviewed: Nov. 21, 2009
I've made this twice, and it is perfect every time. The meat falls is so tender, it falls apart. Very good and very easy.
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Hash Brown Casserole II

Reviewed: Nov. 21, 2009
Not good if you are watching your calories, but I only serve this maybe once a year on a holiday. Everyone loves it. I prefer sharp cheddar over medium. I don't use the crushed cornflakes on top, but otherwise follow the recipe as written.
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Sunday Best Fruit Salad

Reviewed: Nov. 21, 2009
This recipe is very good. I usually make it on Easter Sunday. The peach pie filling adds just enough sweetness to this salad.
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Chicken Enchiladas I

Reviewed: Nov. 21, 2009
This recipe is very good, my son and his girlfriend love them. I usually add olives on top (personal preference) and more cheese, as we love lots of cheese. I personally prefer shredded beef in my enchiladas, but I like this too.
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Cocktail Meatballs

Reviewed: Nov. 21, 2009
I was skeptical of the cranberry sauce, but this is very good. I think I even like it better than the old standby of grape jelly and chili sauce. I buy a bag of frozen meatballs from Costco, as I'm too lazy to make them from scratch. They are very good, everyone loves them!
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Slow Cooker Mashed Potatoes

Reviewed: Nov. 21, 2009
I've always made my mashed potatoes with butter and milk. I tried these for Thanksgiving a couple of years ago, and they are delicious! In addition, it removes the stress of having to mash the potatoes and get everything else on the table right before for a holiday meal. It is one less thing to do! This is now my mashed potato recipe for holidays. I will be making these again this year for Thanksgiving. Oh yeah, I think the butter is a MUST! But then again, I love my butter! I don't eat mashed potatoes often, so treating myself once or twice a year with buttery mashed potatoes is okay!
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Garlic Red Potatoes

Reviewed: Nov. 21, 2009
This is very good, I made it for Christmas last year. I didn't love the lemon juice, although some of my guests thought it was great with the lemon juice. I prefer simpler roasted potatoes, with olive oil, butter, sea salt, and pepper. But I would make these again for a special occasion.
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