Lyyle Recipe Reviews (Pg. 1) - (18997371)

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Creamy Vegan Sweet Potato and Corn Chowder

Reviewed: Feb. 14, 2013
A good basic idea but too many pots and too much fuss. There is no need to boil the potatoes first. Just use the second step... saute aromatics in oil, add diced potatoes and corn. Add liquid, cook till potatoes are tender. Press into the pot with the back of your spoon to mash up for thickening or take a little out and blend then put back in. No flour needed. Besides the flour isn't used correctly in the first place... should be added to the fat. This application is correct for corn starch. It shouldn't take 30 minutes start to finish. I replaced the Yukon potato with finely diced carrot and the soy milk with coconut milk (added at the end,) but that's just personal dietary preference. Made a very nice lunch!
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4 users found this review helpful

Slow Cooker Carolina BBQ

Reviewed: Feb. 18, 2010
I ave this 4 stars because it needs some smoke product added to make it 5 stars. I made 1/2 of the recipe. I used 1 tsp smoked salt instead of regular and also some smoked paprika (about 1/2 t.) and a splash of ponzu to the vinegar and lots of ground pepper. I cooked the pork the first day, then put the shredded meat in a separate bowl from the strained cooking liquid and put them in the fridge overnight so I could skim off the fat and measure out 1 cup (I made 1/2 the recipe) from the clear middle part without fat or the scummy precipitate at the bottom. Then I combined the liquids, nuked it all to start it cooking and mixed it together back in the crockpot. I think I cooked it too long the second time as it tasted better right after I first mixed it than it did 6 hours later. Next time I will add the smoked stuff to the hot sauce mixture instead of to the vinegar on the first day because it lost too much of the flavor during cooking. It really does taste as close to real East Carolina BBQ as you'll get with a slow cooker.
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8 users found this review helpful

Carolina BBQ

Reviewed: Feb. 16, 2010
Carolina BBQ sauce does NOT have ketchup in it.
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2 users found this review helpful

Spinach and Leek White Bean Soup

Reviewed: Dec. 9, 2009
For those not used to cooking with leeks, the key to getting that great flavor and aroma is using a good olive oil and then cooking the leeks in it rather slowly. I really take my time with the leeks, letting them develop flavor without burning. You might not want to add the garlic at the beginning as it might get over done. Also, use plenty of the green parts. Just save the tougher outer part for stock. Much of the inner green is soft and delicious, and adds a lot of flavor. Potatoes go well with leeks if you don't have couscous. If you want more flavor, two things that go well are rosemary and sage. I like to make rosemary olive oil for use with leek dishes. Just heat fresh rosemary sprigs in good olive oil over very low heat for a long time, until the leaves turn crunchy but not burnt (think deep frying over a course of an hour or so.)
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27 users found this review helpful

Breakfast Pies

Reviewed: Nov. 7, 2009
The short side of this recipe is using refrigerator biscuits. I'm going to try it using whole grain biscuit mix and short cut the skillet part by using frozen sausage breakfast scramble that's been nuked first to heat it up. I think that will take less time to make and cleanup, and have a better taste. savanatbunnie: just look up Biscuit here on allrecipe. You'll get better results. Biscuits are almost exactly like scones except without sugar. There are two ways to make biscuits from scratch: by cutting in a fat (lard, shortening, butter or oil) and one that uses heavy cream instead. Personally I prefer the latter but the first is traditional for the US. Lard was originally used but now it's usually shortening (Crisco.)
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2 users found this review helpful

Chipotle Shrimp

Reviewed: Oct. 1, 2009
I like this well enough to make it again for dinner tonight. Last time I let it get a tad too thick. This time, I'm going for a looser sauce. Quick, easy and delicious! Be aware that all chipotles in adobo are not equally hot! They range from relatively mild to singe-your-hair-off. If you haven't used a particular brand before, it's a good idea to taste-test the heat before using them in a dish.
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2 users found this review helpful

Blueberry Nut Oat Bran Muffins

Reviewed: Sep. 22, 2009
I forgot to put the cinnamon in and found that you can taste the bitterness of the baking soda. I thought there seemed like too much when I was making them but the high bran content might need it? Otherwise pretty good. I'm going to try different kinds of applesauce in this. I think I'd like some of the flavored ones with a little more sweetness. I used unsweetened and thought they could be just a tiny bit sweeter to balance the heavy bran and point up the fruit. Blueberries are not very sweet so it seems to need a boost to the flavor. Honey might be a good replacement for the brown sugar to bring a tad more moisture. The heaviness of the bran seems to need a little more oven time and so the outsides get kind of dry in the time it takes to cook the middle properly. I found the 18 minute time to be accurate for two tins of 6 each.
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4 users found this review helpful

Grilled Corn on the Cob

Reviewed: Sep. 7, 2009
For people who haven't experienced grilled corn on the cob, you can throw corn on the grill after doing nothing. I cut the straggly silks off neatly so they don't flame up but IMHO once you open up the husk it's impossible to seal it back and you then have to treat it in some way by soaking or wrapping. Plain grilled corn on the cob is sweeter due to carmelization and concentration of the sugars. To us the whole idea of grilling the corn is to have a different flavor than boiled and we love the sweet browned flavor. Leaving the husk sealed allows the steam to form and the silks hold enough natural moisture to steam and protect the corn from burning. I've found that a lot of people think that you have to open up and treat the corn somehow or it won't turn out well, but you can do nothing and the corn will be delicious.
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44 users found this review helpful

California Chicken

Reviewed: Aug. 5, 2009
Fast and easy! I was going to just put my skillet in the oven instead of dirtying up a cookie sheet but the breasts were thick so I covered the pan to speed them up after browning. It occured to me that I didn't need the oven but just put the cheese on and covered it back up while I plated mashed potatoes and veg. It worked great and coated the chicken nicely. The cheese pooled in the skillet I drizzled over the potatoes. I forgot to put the tomatoes on so they went on cold with the avocado. I had drizzled the avocado with a little lemon juice to keep it from turning brown while I made the chicken and that added a nice tang too.
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1 user found this review helpful

Grilled Tuna Steaks with Grape and Caper Salsa

Reviewed: Aug. 5, 2009
Wonderful! The only thing I would change is to quarter the grapes instead of halving and maybe a few less capers. Very interesting and nice flavor combo esp on a hot night in FL. (I don't have a grill so I seared the tuna med rare in a hot pan with some olive oil. Used a pinch of smoked salt on the tuna to compensate.)
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5 users found this review helpful

Strawberry Bread

Reviewed: Jul. 31, 2009
I liked it! I adjusted a bit since other reviews said the strawberry flavor was lacking a bit. I added more strawberries so that I had a cup *after* they were sugared (sugaring compacts them), and added a teaspoon of fresh lemon juice to accent the flavor (an old trick from making apple pies when the apples are a little bland) plus some vanilla as recommended by another reviewer. I thought almonds would be nice (and they are cheaper than pecans) so I substituted 1/2c sliced almonds. Also threw in a tablespoon of flax meal and subbed half applesauce for the oil. Subbed 50-50 ginger and allspice for the cinnamon because my son is allergic. It ended up baking for about 65 minutes and still wasn't quite done so I left it in the oven after it was turned off to finish since it was still a little soft on top. It finished perfectly and tastes great! I only gave 4 stars because of the poor nutritional quality of the flour and sugar. Next time I'm going to add some wheat germ and use less sugar. Maybe some orange peel as well. A little Grand Marnier or almond extract would be good in this too.
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0 users found this review helpful

Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Jul. 10, 2009
Absolutely not authentic. A tip for keeping lemongrass, galangal and kefir lime leaves for those of us whose love them but have a hard time finding them (and don't use them all the time)... freeze them. Put each just as you get them fresh into freezer bags (no washing or other prep). Use them while still frozen by grating or mincing finely into your cooking. Do not thaw first! The freezing breaks down the texture of the lemongrass and lime leaves so that if you use fine bits it will not need to be removed before eating. One caveat, I do strip off the tougher outside of the lemongrass before freezing. You can do regular ginger this way too.
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6 users found this review helpful

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