LodiLass Recipe Reviews (Pg. 1) - Allrecipes.com (19014507)

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Mediterranean Snow Peas

Reviewed: Oct. 28, 2014
Wow! Love how this tastes, and how very quickly it came together. I prepped it earlier in the day--toughest part was trimming the pods. While our steaks rested, I put this together. Didn't change a thing! Those of you who left out any of the ingredients made a mistake--you really should try it as written. It's a nice balance of flavors. Perfection! Whole family loved this! Can't wait to try some variations on the herbal blend, ah the possibilities!
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Roasted Brussels Sprouts

Reviewed: Oct. 20, 2014
Weather too hot to roast in oven, so cut them in half and tossed them together with olive oil, sea salt, and about 6 whole cloves of peeled garlic. Put in pie tin, and roasted over 2 right grill burners at lowest setting for 15 min @ approx 350 degrees. (Left 2 burners on med.) Grill cover closed. Stir every 5 min or so. After 15 min, put my steaks on the 2 left med burners. Took steaks off after 8 min, left veggies in covered grill over low heat another 5 min while steaks rested. Made a reduction of 1/4 c balsamic vinegar & 1 T. Sherry. YUMMY over brussels sprouts and the whole garlic cloves!!! My Brussels sprouts were tender, browned but NOT burnt, some more brown than others. (Even my PICKY son loved it!) Key is keeping an eye on the roasting, until tenderness is where you want it. This is a great option to heating up the house when weather is still warm out.
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Chef John's Stuffed Peppers

Reviewed: Jul. 25, 2014
These are the best stuffed peppers I have ever made, and one of the best outcomes for trying a new recipe!!! A little involved, as there are 3 steps to making--first the rice, next the sauce, and last, the actual stuffing mix. Not to mention cleaning and cutting the peppers. It consumed my counter space, so be prepared when you begin. I made as written, EXCEPT I omitted red pepper flakes and cayenne, and used sweet sausage. To get a hint of spiciness without the heat, I subbed Rotel MILD for the diced tomatoes. I was so very tempted to put cilantro in place of the italian parsley, but held myself back! That's a little 'twist' I'll make next time--perhaps halving the two. And maybe subbing red wine for the Balsamic vinegar, so many possibilities! We had leftover peppers tonight, and they were better than they were last night--the balsamic vinegar seems to have mellowed and melded better with time! I'm freezing the rest, so imagine those will be very delicious, too. I recommend this highly, and will be my 'go to' for potlucks, as well!
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Slow Cooker Beef Pot Roast

Reviewed: Dec. 29, 2013
This IS my new beef pot roast recipe! I think it's the juxtaposition between the beef and the chicken broth that makes the big difference. I've made this several times, get raves from all. Only thing I do differently is use Italian Seasoning dry herb mix in lieu of those specified, and omit the mushrooms--simply because I use what I have in my pantry/fridge at the time. I've added red wine to the last few versions, and it was delish! I added a couple potatoes to some versions to thicken it more. Mainly, I steam the potatoes and more carrots just before dinner, and add to pot roast just before serving. Great recipe! Great meal!
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Beef Stroganoff III

Reviewed: Oct. 24, 2013
I read several reviews before executing this recipe. I learned that this recipe is so good that you can vary it, depending on what you have on hand, and STILL have a great result!! Can't ask for anything more than that, can you? I used what I had on hand: rib-eye steak, red onion, added garlic, added sherry when I added the broth (I like alcohol to cook off, and add to flavor, not overtake the dish), had no mushrooms, nor sour cream. However, I had a little bit of Lipton's Onion Dip made w/sour cream & the soup mix, so I added that. Used Wondra, so had no problem with lumps. And I had limited time to prepare, so stroganoff only simmered for about 20 min. Everyone loved it! I cut back a bit on butter-- 5T vs 8T, and added a bit more liquid, cuz I wanted more sauce. And finally, I served it over Linguini, cuz that's all I had. Don't be afraid to improvise according to your taste and what you have in the pantry!
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Grilled Tri-Tip

Reviewed: Aug. 30, 2012
I have to avoid salt, so I use NO salt when I grill meat. Omit salt altogether. In the place of salt and pepper, use Lawry's Seasoned Pepper Colorful Coarse Blend. It's one of the few seasoned peppers that contains no salt, and lots of flavor. Just sprinkle it over the meat, both sides, along with granulated garlic--you don't need the quantities recipe calls for to get good flavor. You will be surprised how you won't miss the salt at all... As for the temp, I usually take my tri-tip off the grill when it reaches 120-125 degrees F. If you wait till 145, and also cover with foil, expect medium, not med rare..
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Chicken and Herbs in White Wine

Reviewed: Jun. 29, 2012
My family's been making a variation of this recipe for 60 years, and it's always great. A couple of tips. For those of you having trouble with chicken color, you must BROWN your chicken well before moving to next steps. Bone-in chicken holds up best. For the dried herbs, soak them in hot water 1/2 hr and hydrate them--use water 2-1 vs dry herbs--with fork, squeeze off excess water. Add hydrated herb mixture to mushroom/onion mixture while it's cooking, along with fresh minced garlic. Add wine and chicken broth. Bring to simmer. Salt and pepper to taste. No need for all those extra bowls.. Return chicken pieces to covered dutch oven, and bake for 45 min @ 350. So easy, so delicious!
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Mom's Country Gravy

Reviewed: Feb. 25, 2012
I think this must be an acquired taste. Know lots of people who love biscuits and gravy. Tried them at a local truck stop years ago, didn't love them. Tried this recipe, and again didn't love them. Maybe needs more flavor from pork fat? Not my thing, I guess.
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Grilled Peanut Butter and Jelly Sandwich

Reviewed: Jul. 25, 2011
I LOVE a grilled sandwich, and this is one I've never had before! Why I never thought of it is beyond me! I used Oat Nut bread, and the extra crunchiness really worked. For those of you who say to leave out the butter, and use a toaster oven, the sandwich is no longer GRILLED, but TOASTED. There is a BIG difference. Go put some slices of cheese between 2 pieces of toast, and see how good that "grilled cheese" sandwich is now!!
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Sue's Taco Salad

Reviewed: Jun. 28, 2011
Wow! This is a blast from the past! Went to college in the 70's, and this salad was a staple with me and the roommates. Haven't had it in years, but plan to make it tonight!! We used red onions instead of green, plain tortilla chips, and added olives & avocado. Can't wait for dinner! Thanks, Sue, I'd forgotten about this one!
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Marinated Grilled Shrimp

Reviewed: Jun. 26, 2011
Had Cilantro, so subbed it for Basil. Subbed lime juice for the red wine vinegar. Everything else the same and oh, so delicious!! Reserved a little marinade to baste the shrimp as it grilled. A real winner!
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