lutzflcat Recipe Reviews (Pg. 11) - Allrecipes.com (11492450)

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Creamy Tomato Soup (No Cream)

Reviewed: Sep. 15, 2014
I cut back on the brown sugar a bit (personal preference) and since I wanted a thicker soup, probably used about 20% less chicken broth than recipe specified. The bread cubes do a nice job on thickening the soup, and I used my immersion blender instead of processing in a blender. Made for lunch today and was quite happy with the flavor that came from canned tomatoes rather than making it totally from scratch. Tomato soup has been one of my favs since childhood, and I'll be making this one again. Thanks geode for a nice new recipe.
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Pesto Stuffed Pork Chops

Reviewed: Sep. 13, 2014
Watch your time on this, mine were perfectly cooked at 28 minutes; when served, it was 145 degrees F, just pink in the center of the meat. If I were to do anything differently, I'd add the balsamic a little sooner and allow the balsamic to glaze more, since that particular flavor is important to this recipe. Wanted to put the chops in a honey-brine marinade earlier in the day which would have helped tenderize the chop, but time got away from me. They were a little chewy, but still full of flavor.
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Greek-Style Lemon Roasted Potatoes

Reviewed: Sep. 13, 2014
The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.
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7 users found this review helpful
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Onions in Raisin Sauce

Reviewed: Sep. 13, 2014
Used frozen pearl onions, golden raisins, and fresh thyme. Made exactly as written, tasted, and then added a good squeeze of a fresh orange wedge which gave it a nice hint of citrus and toned down the tomato-y flavor. A very nice "outside-the-box" side dish, and I couldn't be happier with the way this turned out.
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Carrot and Raisin Bars

Reviewed: Sep. 13, 2014
I wouldn't say that these taste like carrot cake, but I will say that they taste good. Nice blend of spices, the carrots & raisins bring some moisture to the somewhat dense bars, and the OJ brightens the flavor just a little. After taking the photo, I drizzled Yogurt Glaze from this site over the bars, and that brought them up to a 5-star recipe IMO. Enjoyed!
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Yogurt Glaze

Reviewed: Sep. 13, 2014
Used vanilla Greek yogurt and drizzled over Carrot and Raisin Bars from this site. The vanilla yogurt brought a nice sweetness to the glaze. Very nice non-sugar glaze, my husband said 5 stars.
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Banana Milkshake

Reviewed: Sep. 12, 2014
Used skim milk and made this in the blender. If you choose to use the blender, just don't over blend to be sure you get a milkshake consistency rather than a smoothie consistency. I have to admit this was surprisingly good. Next time, I'll try this with some frozen strawberries, raspberries, or blueberries.
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Roasted Pork Tenderloin with Fresh Plum Sauce

Reviewed: Aug. 31, 2014
Followed the directions to the letter, and found the sauce to be a little diluted and bland. I added more balsamic and let it reduce which helped intensify the flavor, but I was expecting more from the sauce (and my plums were perfectly ripe and tasty). I'm wondering if mashing one of the plum wedges into the sauce or perhaps adding more thyme to it would add more flavor? You may want to start checking the pork temperature well before 20 minutes, because mine reached 145 degrees F at about 12 minutes (oven temps do vary). We enjoyed it, it was very moist and tender, and I definitely will make this again, but I will concentrate on improving the sauce (personal taste preference, I suppose).
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Orange Tilapia

Reviewed: Aug. 25, 2014
Tilapia is such a mild fish that unless you top it with something that’s a bit bold, it can end up bland, and unfortunately, I think that’s what happened here. I marinated the fish for 4 hours, poured additional OJ over the fish before the topping went on and it went into the oven, and I found there was no orange flavor at all...real disappointment. If I were to make this again, I wouldn’t mix the chopped basil into the topping, rather, sprinkle it on after the fish came out of the oven which I think will ramp up the flavor a bit. Also, I baked for 15 minutes, the topping hadn’t browned at all, so I put it under the broiler briefly to get some color and give it some eye appeal. Of course, I then ended up overcooking the fish. If I were to make this again, I’d probably cook the fish for about 12 minutes, allowing for some time under broiler to brown the topping, and then not overcooking the fish. It wasn’t bad, it simply didn’t have much flavor, and it wasn’t really good, either.. SuperN, sorry, wish I’d been able to give your recipe a better review.
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Easy Baked Pineapple

Reviewed: Aug. 25, 2014
The recipe is described this as a side dish but, honestly, I would never serve this as a side dish. I consider this a dessert, but we all have different taste preferences. I made one change, used Truvia in place of the sugar. This certainly is easy to make, and it’s OK, but I doubt I'll make it again.
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Nutty Blueberry Oatmeal

Reviewed: Aug. 25, 2014
I followed the recipe to the letter, and what I didn’t like is that without additional liquid/moisture, you could eat this with a knife and fork. The oats, flax, and chia seeds all absorb the water, so the easy fix is to add more boiling water at the outset. I added vanilla almond milk (and a LOT of it) to the bowl, and still didn’t get the consistency that I like. But I enjoyed the crunch from the nuts, the pop of fresh flavor from the blueberries, and the amount of fiber which will keep me from snacking this afternoon. I’m giving this 4 stars because it tastes good and what I see as an issue can be easily resolved, at least for me.
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Slow Cooker Pulled Pork

Reviewed: Aug. 24, 2014
I used a combination of pork tenderloin and boneless pork loin which I had in the freezer, and diet root beer (what I had on hand). I actually liked the pork loin (which I bought on sale for $1.99/lb) better than the tenderloin. I also liked that when shredding, I didn’t have to go through the meat and discard all the fat that you have when using the typical Boston butt roast. The meat cooked perfectly at 6 hours, and its flavor was fantastic, just an interesting little bit of sweetness from the root beer. As other reviewers have mentioned, the BBQ sauce that you use will totally dominate the flavor of the pork, so at a minimum, choose one that you REALLY like. Unfortunately, I wanted that pork flavor on my sandwich, and in the future, I will not use a powerful tomato-based BBQ sauce for this recipe. I will serve the pork on its own, maybe wrapped in a lettuce leaf with some Asian garnishes, set some aside for some Mexican dishes, or try a vinegary North Carolina BBQ sauce for sandwiches. And seriously, put meat in pot, add root beer, lid on, cook for 6 hours, shred, and add sauce...come on, it just doesn’t get much easier than that. I’m not a huge crock pot fan, but this is one that I really enjoyed, and I’m not alone, with 2,833 reviews at 4.5 stars. A winner, for sure!
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Mikes' Coleslaw

Reviewed: Aug. 23, 2014
Nice change from the traditional cole slaw with a mayonnaise dressing. I didn't have any honey mustard, so I just used regular mustard and added more honey...worked fine. Enjoyed the sweetness from the honey and the crunch from the almonds. Very nice.
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Easy BBQ Sauce

Reviewed: Aug. 23, 2014
Interesting flavor with the fennel seeds and soy sauce, very non-traditional. I ran short of BBQ sauce for a slow cooker pulled pork recipe today, so I made this easy sauce, and used about 1/2 cup to top off off the pork. I think this would be outstanding on ribs or even grilled pork chops.
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Bill's Spicy Refrigerator Pickles

Reviewed: Aug. 22, 2014
Two weeks now are up, so let me give you the good and the ugly. First the good. The pickles are very crunchy, and the level of heat from the cayenne is really tasty, just about perfect for me. Now the bad part. This liquid in the jar tastes like I just took a tablespoon of salt and put it directly in my mouth. At first, I thought where’s the vinegar, but then I was told there are “brined pickles” that require no vinegar. Well, all I can say is that 2 Tbsp of pickling salt (or sea salt as recommended by the recipe author) for 1-1/2 cups of water will do nothing but give you a jar of pickles that are too salty. So here’s what I’m going to do in order to salvage what I have. I’m going to drain out most of the brine in the jar and add some vinegar. If that doesn’t work, then they will will go down the disposal. Sorry for the harsh review (and I rarely do a 1-star review), but IMO this recipe has MAJOR issues that need to be resolved.
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Carrot Chips

Reviewed: Aug. 20, 2014
Used sweet organic carrots and sliced thinly with a mandolin. There’s a fine line between not being crisp enough and over browned (yeah, I had a few), so watch them closely. On the positive side, even the over browned ones were incredibly sweet. The carrot slices shrink substantially, so keep that in mind when you’re thinking about number of servings. For us, this recipe would equate to 2 servings, not 4. They may not be pretty, but trust me, you won’t be able to eat just one, they are surprisingly good.
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Peach Pie the Old Fashioned Two Crust Way

Reviewed: Aug. 19, 2014
Georgia peaches soon will be gone, so I thought I'd make my "annual" fresh peach pie. Seriously, I think this is the best peach pie I've ever made. The only thing different that I did was add a couple Tbsp of Minute Tapioca because my peaches were very ripe, and I didn't want a runny filling. Simply.the.BEST!
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Mango-Pecan Chicken

Reviewed: Aug. 17, 2014
Oops, forgot the pecans (darn it, I had them, too). I did add a little bit of sliced red bell pepper and used red onion to give this a little color and make it more eye appealing. This was good, but I think it would have been better had the chicken been marinated, giving it more flavor. The mango topping was good, and really is the star of this recipe, because the chicken simply doesn’t have much flavor. Made the mango topping early in the day, warmed it up in the micro, and grilled the chicken breasts. Good, but I think it could be better.
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Mawmaw's Simple Fried Green Tomatoes

Reviewed: Aug. 17, 2014
These are appropriately named because they really were SIMPLE to make. No dipping in flour, then egg, and then in bread crumbs. Just right out of the ice water into the flour-cornmeal mixture and into the skillet. The tomatoes didn’t turn to mush, and they had a nice thin crust which stayed on well, not a heavy breading like many recipes have which often can interfere with the actual green tomato flavor. The only thing I did differently was to lightly sprinkle some sugar on the tomatoes instead of salt. This is always the way I’ve eaten them, and I think it works well with the tartness of the tomato. Enjoyed your recipe, thanks for sharing!
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