lutzflcat Recipe Reviews (Pg. 1) - Allrecipes.com (11492450)

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Cao Lau (Vietnamese Noodle Bowl)

Reviewed: May 23, 2015
I've never had Cao Lau before, so I pulled up recipes on the internet to see what it was supposed to look like when brought to the table. Every recipe had sliced pork instead of cubed, so I sliced it thinly, and every recipe had either a slice or wedge of fresh lime to squeeze over the bowl. I had everything on hand for this recipe except the thick Vietnamese style rice noodles, so I substituted thick spaghetti (Barilla). When the pork came out of the fridge, it had soaked up every little bit of the marinade, but its flavor was fantastic. On the downside, the single thing that suffered most in this recipe was that it was dry, but I think that's an easy fix. What I'll try next time is doubling the marinade and adding some pork or chicken broth to the sautéed pork to ramp up the moisture level; probably will add more herbs, too. Other than the dryness issue, I have no complaints (hubby thought there was too much pasta). We liked it, we ate it, and I'll try again with a few tweaks to suit our tastes.
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Tonkatsu Sauce

Reviewed: May 23, 2015
Used this as a dipping sauce for chicken and pork potstickers. Didn't have any mirin, so I substituted dry sherry which worked out great. I will be trying this with chicken tenders soon, but we actually enjoyed this sauce with the potstickers better than our typical peanut or sweet & sour dipping sauces. It has just the right balance of sweetness and tang, and mixes up in minutes with ingredients I always have on hand. I can see this being used on many, many things, just flat out tasty!
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Honey Walnut Cream Cheese

Reviewed: May 23, 2015
Scaled down to 3 servings, used reduced fat cream cheese, toasted the chopped walnuts (didn't have halves) in the toaster oven, and then blended in my Cuisinart immersion blender mini-chopper (for an easier cleanup than using a food processor). We had this for breakfast on toasted mini cinnamon raisin bagels, and my husband said "...this is as good or better than any cream cheese spread you've ever made for bagels." Haven't had Trader Joe's honey walnut cream cheese, but this is made fresh, and I doubt TJ's could compare more favorably to this version, Totally easy to make, and the honey and the walnuts share equally in making this awesome. Thanks for sharing Cute Brunettes.!
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Honey Angel Food Cake

Reviewed: May 23, 2015
I'm always surprised when an old family recipe made many, many times doesn't turn out quite the way I'd expect. I followed this recipe to the letter, didn't get much of a rise, at 20 minutes the top and cake sides were overly browned, the bottom burned, and it stuck when I tried to get it out of the pan after sitting for 2 hours. Putting those things aside, it tasted good. It looked so pitiful that I sliced it, added a layer of SF lemon pudding, and topped with some sliced strawberries Putting those things aside, it tasted good. Just have to wonder if 425 is simply too high a temperature. I liked the taste of this well enough that I'm going to try it again at 375 and, hopefully, eliminate the issues that I had this time.
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Shrimp Scampi

Reviewed: May 21, 2015
I had beautiful fresh Gulf shrimp, wanted something quick for dinner, so I thought why not try a new recipe for shrimp scampi? This recipe has too much butter and too much wine which ends up making it watery and dilutes the flavor (even the garlic flavor was pushed to the background). I really don't think you need 1/2 cup of butter for 1 pound of shrimp. IMO the only way this might work is to modify ingredient amounts or to remove the shrimp from the pan after sautéing and then reduce the liquid and intensify the flavor. And where's the lemon, never made shrimp scampi without fresh lemon juice? I just added some lemon wedges to the plate to be used at the table. I really don't like changing a recipe too much first time through, and I know this recipe has had good reviews. However, I would suggest that you really look at the ingredient amounts in this recipe before heading to the stove. The fresh shrimp itself was so good that it salvaged the meal, but honestly, this was a huge disappointment. Sorry, no tweaking for me, just movin' on.
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Healthy Oatmeal Strawberry Smoothie

Reviewed: May 21, 2015
I drink a lot of smoothies and when using oatmeal in them, the first thing I do is grind the oats into a powder in the blender (incorporates better into the rest of the ingredients), then add the rest of the ingredients. I keep about a half dozen pasteurized eggs on hand because I do like them in the smoothies, so I used one of them for this smoothie. My strawberries were really sweet, so I added just a bit of sugar, used skim milk, and added a lot of crushed ice (I like a thicker texture). Dianaa_, this was very good, and will be put into my breakfast and afternoon smoothie rotation.
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Chile Cheese Triangle Toasts

Reviewed: May 19, 2015
These little appetizers are awesome! I used my canned pickled jalapeño peppers, spread the cheese mixture on a whole slice of bread, and then cut into triangles after baking. Great finger food, and so very easy to make. COOKINCOWGIRLS, this one's a keeper!
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Mango Shrimp Salad

Reviewed: May 19, 2015
karbol is right, this is a light and refreshing salad with nice presentation, and breaks down well nutritionally. The flavor of this salad is mellow/mild, so don't forget that little splash of rice vinegar just before serving, as I think it's important to the overall taste of this recipe. The recipe calls for hot chile peppers, so I used red pepper flakes and will increase the amount in the future. Although not by most people's calendar, it's already summer in Florida, has been for a while, and this will be a perfect main course summer salad served over a bed of crisp salad greens. Thanks for sharing.
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Russian Potato Salad

Reviewed: May 18, 2015
Never had Russian potato salad before, so I have no point of reference. Now I'll admit I wasn't sure I'd be 100% on board with this recipe, but I wanted to try it simply because of those hot dogs. That's what makes this no "ordinary" potato salad as the recipe author states. I did use Nathan's® All Beef Hot Dogs and frozen peas but, otherwise, followed the recipe. Well, we not only liked it, we REALLY liked it! This house loves potato salad, and this certainly will be made again.
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Key West Shrimp Boil with Key Lime Mustard Sauce

Reviewed: May 18, 2015
Hubby thought the sauce was a bit on the tart side, so I did add a bit more sugar and added some lime zest as well. The sauce also would be delicious on grilled fish. Can't say enough about the shrimp boil, we REALLY liked this blend of ingredients! SAVVYHOSTESS, thumbs up in this house!
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Don's Cocktail Sauce

Reviewed: May 18, 2015
These ingredients are what I've used for years to make cocktail sauce for the perfect shrimp cocktail. Made exactly as written and then added just a bit more horseradish and Tabasco® (just a personal taste preference). I've never understood why people buy cocktail sauce in the bottle when it's sooooo easy to make, and this recipe tastes soooo good and fresh. It just doesn't get any better than this one folks! KENDRU58, thanks for sharing your family recipe.
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Rusty Chicken Thighs

Reviewed: May 17, 2015
Very good recipe, thoroughly enjoyed it. Next time, I'll bump up the Asian chili sauce a little, as we could have used a bit more heat, but they grilled up beautifully with great flavor. Maybe our chicken thighs were not as large as others, but they were ready to come off the grill in about 7 minutes, and were juicy and tender. Definitely will be making these again.
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French Greek Salad Dressing

Reviewed: May 16, 2015
The recipe author doesn't specify red or white wine vinegar (big difference between the two), so I used red (bolder flavor) for this recipe. I was intrigued by the "French-Greek" title of this dressing, but it wasn't tangy enough for me, and the lemon flavor dominated a bit too much. I'm sure there are many folks who would love the milder flavor of this salad dressing, and I don't want to discourage others from trying this. It's just not my personal taste preference, so please don't take this as a negative.
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Baked Greek Fries

Reviewed: May 15, 2015
Nice to have a new baked potato wedge dish. We enjoyed!
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Gingered Sweet Potatoes with Orange Juice

Reviewed: May 14, 2015
My OJ mixture was really thick after 60 seconds in the microwave (will check next time at 30 seconds, everybody's microwaves are different), so I did add some more OJ to it before adding the butter. I microwaved the potatoes yesterday for 7 minutes, and they were totally cooked, so check for doneness early or you may end up with mashed sweet potatoes. We particularly liked the ginger-orange juice combination, gave it just the right zing! Mixed everything together today, baked for 15 minutes, and had a really delicious side dish for our pork tenderloin. Keep this one in mind for the Holidays, as this would be a perfect complement to a turkey or ham. Pamela, thanks for sharing not only a delicious recipe but an easy one, too. We really enjoyed it!
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Homemade Turkey Breakfast Sausage

Reviewed: May 14, 2015
Have tried a good number of turkey sausage recipes, and hands down, this is the best! Undoubtedly, turkey sausage is a compromise (at least for me, I'm a Jimmy Dean Sausage fan) for pork sausage and the texture is different, but when it tastes this good, it's a compromise I easily can make. cathy35, thanks for a tasty and healthy breakfast today!
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Carrots in Dill Butter

Reviewed: May 13, 2015
I steamed the organic carrots in the microwave for 3 minutes, and then stirred in the rest of the ingredients. I didn't have dill seed, so I used dill weed. Peeled, cooked, and on the table in about 7 minutes. Love the nutritional breakdown on this recipe, and loved the taste, too!
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Banana-Mango-Berry Fluff

Reviewed: May 13, 2015
What's not to like about freshly-whipped vanilla-infused cream with luscious fresh fruit folded in? The taste is divine, and presentation would be elegant spooned into a martini glass. This is just one of those classic desserts that that will please every time you serve it!
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Lighter Meatloaf

Reviewed: May 13, 2015
I bought a vacuum-sealed tri-pack of Butterball® ground turkey. Mixed up this meat loaf thinking that the turkey was a 1 lb pkg (why, WHY do they package turkey like this?) and then when I was cleaning up, noticed that the pkg held 22 oz, not 16 (my mistake). So this meat loaf ended up with an extra 6 oz of turkey. The only negative comment I have is that it was a bit on the dry side, and I think it should have come out of the oven sooner. Even with the additional meat, after the final 20 minutes in the oven, I checked the temp for doneness, and it was 189 degrees F (instead of 160). I will be checking the temperature in the future much earlier, and adjust the time as necessary (or just reduce the temp to 350). I liked the combination of the ground sirloin and turkey for meat loaf, the flavor was very good. I always use chili sauce (like that extra tang you get) instead of catsup when making meat loaf, so overall, I was pleased with the way this turned out. I made a couple small changes...used freshly-minced garlic, subbed Egg Beaters for the whole egg, but did use the fresh egg whites. Thanks, Betsy, for a healthier meat loaf (good sandwiches coming for the rest of the week).
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Strawberry-Kiwi Slush

Reviewed: May 12, 2015
Hard to believe it's 97 degrees F on the back porch this early in May. I'm ready for something to cool me down, and this did the trick. I was expecting something a bit "fruitier" tasting, so next time I'll just eliminate the water; as the ice melts, diluting the fruit flavor will happen naturally. Hubs thought it was a little tart, so I'll try cutting the lemon juice in half next time (admittedly, all of this is personal taste preference). This was very refreshing, and you don't need to worry about calories and fat (which is often the case with smoothies), so you can sip without guilt! GoodCook, thanks for a great afternoon snack!
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