lutzflcat Recipe Reviews (Pg. 10) - Allrecipes.com (11492450)

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Cabbage Rolls II

Reviewed: Mar. 25, 2014
It was too late in the day to cook these in the slow cooker, so I baked them at 350 degrees for about 1 hour. The filling I made exactly as written, but slightly modified the sauce. I substituted El Pato Salsa de Jalapeno tomato sauce to give it a little kick, and added some freshly-chopped ripe tomatoes which needed to be used up. I’ve made a number of stuffed cabbage roll recipes and although OK, always thought they were a little bland. That Mexican-style tomato sauce really made these incredibly tasty, my husband said he’d give them a “10.” This will now be my go-to recipe.
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Spicy Tuna Fish Sandwich

Reviewed: Mar. 21, 2014
Two slices of bread for four sandwiches just doesn’t work (at least not in this house). Made two servings today using a 4-oz can of albacore tuna fish, two slices of toasted bread, and my homemade pickled jalapenos...it was a big sandwich, and we split it for lunch. We liked the flavor that the jalapenos brought to the tuna salad but did not care for the sweet pickle relish. I’ve never seen cheddar cheese crumbles in the store, so I just chopped up some cheddar and did add a little salt to the tuna salad. If I were to make this again, I’d skip the sweet relish and just roll with the jalapeños and cheddar, adding a little chopped onion and celery. I think this would be a good candidate for a delicious tuna melt as the recipe author suggests.
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Maple Glazed Carrots

Reviewed: Mar. 16, 2014
I sliced fresh organic whole carrots, steamed them in the microwave for 2 min 15 seconds, and drizzled on the maple syrup-butter mixture. This was a nice side dish for a roasted pork loin, mashed potatoes, and freshly-cooked apples. It really doesn't get much easier than this.
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Sloppy Joe Mamas

Reviewed: Mar. 15, 2014
I think this may be one of those recipes that needs to be tweaked to your own personal tastes. When I saw “El Pato,” I thought Y-E-S, this is going to be a different sloppy joe, and it was. El Pato is available in my area in the spicy Salsa de Jalapeno (green can) and Salsa de Chile Fresco (hotter) in the yellow can. I had the Salsa de Jalapeno on hand, so that’s what I used. I followed the instructions, tasted, and we wanted something a little spicier. I added some more of the tomato sauce and even a good sprinkle of cayenne, as well as some salt and pepper. Don’t think for a minute traditional “sloppy joes,” otherwise, you may be disappointed. We didn’t, and we weren’t, and they were good!
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Tina's Corn Chowder

Reviewed: Mar. 15, 2014
Substituted FF half-and-half for the heavy whipping cream (sorry, simply can't handle that in my diet), otherwise, followed the recipe to the letter. Love the flavor that the bacon brings, but I thought it was too thin for a "chowder." To be fair, that may not have been the case had I used the heavy whipping cream. I did thicken a little, but it still wasn't as creamy as I would have liked. BUT...it did taste good, so I consider it a success!
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Tarragon and Spice Deviled Eggs

Reviewed: Mar. 15, 2014
Layering the minced green onion and chopped tarragon into the egg white shell really gives you a pop of flavor, particularly the tarragon, that I don’t think you’d have if you just mixed them into the yolk filling. There’s a good balance of spiciness from the horseradish and sweetness from the pickle juice. We love deviled eggs, and this is a good one! Nice recipe Jason Warne,
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Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 13, 2014
Added some jalapeño to the salsa and omitted the chipotle powder since that's not a popular flavor in this house, otherwise, followed the recipe. We enjoyed these carnitas, but honestly, I definitely prefer the shredded meat instead of the pork cut into chunks. Good, but doubtful I'll make this recipe again.
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Lemon Butter Herb Pasta

Reviewed: Mar. 12, 2014
The lemon flavor was spot on, but the herbs were lacking. This well could be a matter of personal taste preference, but I increased the garlic and would "at least" double the oregano and basil the next time. I added some shrimp and marinated artichoke hearts for a nice dinner this evening. Thanks, Beth, we enjoyed your recipe.
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Karen's Rolled Sugar Cookies

Reviewed: Mar. 12, 2014
As others have done, I used two whole eggs and ended up adding more flour until I reached a good rolling consistency. Just for something a little different, I used almond extract instead of vanilla, and was pleased with the flavor. I did have to work fast between batches, as the dough softened quickly making it sticky. I baked one pan at time, and put the dough in the fridge between batches. The texture was spot on, and the cookies were tender.
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Quick Cucumber Salad

Reviewed: Mar. 11, 2014
Spiral-cut the cucumbers and did not salt them, as we wanted to eat this right away. There are many dill-cuke recipes on this site, and although we enjoyed this, next time I would use less olive oil (just our taste preference). This one is a "dieter's delight!"
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PeepSmoothies

Reviewed: Mar. 11, 2014
Used yellow peeps and lemonade concentrate for this one. If I were to make any changes to this recipe, I'd probably add one more peep just to get a little more marshmallow flavor. Understandably, whatever concentrate you use (grape, pink lemonade, cranberry, etc.) will dominate, but the marshmallow is a subtle secondary flavor. This actually was pretty good (and sweet), and would be a fun thing to do for the kids for Easter.
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Almost No Fat Banana Bread

Reviewed: Mar. 2, 2014
I added a few chopped pecans, mashed 3 “small” bananas with my immersion blender, and used Truvia Baking Blend in place of the sugar. Baked in two 6”x3-1/2” mini loaf pans for 35 minutes. Many recipes that I’ve tried using applesauce as a fat replacement haven’t worked, but it REALLY works in this recipe. I’ve made many different banana bread recipes (many fat laden), and this one measures up to the best of them. It’s easy to make, very moist and tender, full of banana flavor, and pretty healthy. An excellent banana bread recipe that’s going into my Favorites folder.
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Red Cabbage With Apricots And Balsamic Vinegar

Reviewed: Mar. 1, 2014
This is a very mild cooked red cabbage dish considering it has allspice, nutmeg and balsamic vinegar. I think I would coarsely chop the apricots in the future, so that you can get a little apricot in each bite. I prepared this exactly as written, but ended up adjusting the seasonings and adding a little more balsamic just to suit our taste preference.
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Gourmet Grilled Cheese

Reviewed: Feb. 26, 2014
Nice sandwich. Used butter instead of grapeseed oil, regular Gouda instead of smoked (just a personal preference), and marble rye (it's what was on hand). Really outside the box and thoroughly enjoyed the chopped artichokes in particular.
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Fruit-Filled Thumbprint Cookies

Reviewed: Feb. 26, 2014
Found half a bag (???) of sugar cookie mix yesterday in the cabinet. Did a search to try to use it up, this one came up and I had enough for half a batch of cookies. Unfortunately, I was in a hurry, didn't read the instructions thoroughly, and filled the indentations with the preserves at the beginning instead of baking for 10 minutes, then adding and baking for another 2 minutes. Well, the preserves spread out, but the cookies still tasted good, they're just not as pretty.
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Brazilian Style Chocolate Pudding

Reviewed: Feb. 26, 2014
This recipe has MAJOR flaws. But seriously, cooking in the microwave for 10-12 minutes on high..no way? It’s a liquid when it goes into the micro, and I had concerns about splattering all over the oven, so I did put a lid on, but left it slightly open. I set the micro for 3 mins, walked into the kitchen before the oven stopped, and saw it climbing up the side of the bowl, so I shut it down. At that point, I had a bowl of spongy, rubbery, and dense/hard pudding. I tried to break it up with a spoon and then a whisk, but finally, in an effort to salvage it, just put it back into the blender which wouldn’t even blend it (that’s how dense it was). I kept adding milk through the lid and it eventually broke down and mixed up. The flavor isn’t horrible, but we all thought it was way too sweet. More importantly, the texture was grainy unlike a creamy pudding. Sorry for the harsh first review, but I can only say that this will NEVER be made again in this house.------UPDATE 2.26.14: I was just told that in Canada a Brazilian Pudding is more like a cake, and this had just about reached that consistency when I took it out of the micro at under 3 minutes. Sure wish there had been a notation about that because unless you really know what the consistency is supposed to be, most of us in the U.S. would expect a creamy pudding.
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Feb. 25, 2014
Unfortunately, I was unable to buy fresh wild Alaskan sockeye salmon (my favorite), so I settled on farm-raised salmon which I knew wouldn't measure up in flavor. It was very fresh, it cooked perfectly at 20 minutes, and although the salmon itself wasn't all that flavorful, the rub really kicked it up a notch. For our tastes, we could have used a little more jalapeño in the salsa, but we enjoyed the pop of citrus flavor that came with the grapefruit.
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Brazilian Style Chocolate Pudding

Reviewed: Feb. 25, 2014
This recipe has MAJOR flaws. After looking at the ingredients, I knew this would not serve 10...I filled three 5-oz dessert dishes. But seriously, cooking in the microwave for 10-12 minutes on high..no way? It’s a liquid when it goes into the micro, and I had concerns about splattering all over the oven, so I did put a lid on, but left it slightly open. I set the micro for 3 mins, walked into the kitchen before the oven stopped, and saw it climbing up the side of the bowl, so I shut it down. At that point, I had a bowl of spongy, rubbery, and dense/hard pudding. I tried to break it up with a spoon and then a whisk, but finally, in an effort to salvage it, just put it back into the blender which wouldn’t even blend it (that’s how dense it was). I kept adding milk through the lid and it eventually broke down and mixed up. The flavor isn’t horrible, but we all thought it was way too sweet. More importantly, the texture was grainy unlike a creamy pudding. Sorry for the harsh first review, but I can only say that this will NEVER be made again in this house. IMO this recipe should go back to AR Editing for revisions.
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Easy Overnight Oatmeal

Reviewed: Feb. 24, 2014
I've tried a number of slow cooker oatmeal recipes from this site, and hands down, this is the best. We don't particularly care for steel-cut oats, so I used regular oatmeal. I checked the cooker at 3 hours, it was done, and starting to stick a little on the bottom. It well may be that my slow cooker's "low" setting is hotter than many, and maybe not using steel-cut oats had something to do with it, but I would not let this cook overnight. I don't mean that comment to sound negative, but I would suggest using some caution on cooking time. For our tastes, it also was too sweet, so I'll try cutting the brown sugar in half in the future. This is really a tasty recipe, and I have some containers going into the freezer to be enjoyed later by reheating in the microwave.
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Couscous Fruit Salad

Reviewed: Feb. 24, 2014
We love pearl/Israeli couscous, this is absolutely delicious, and I wouldn't change a thing. I had some chicken broth in the fridge, so I replaced part of the water with the broth. For me, the fresh mango and the chopped peanuts really brought this alive. Thanks rinabeana for a winner recipe.
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