lutzflcat Recipe Reviews (Pg. 15) - Allrecipes.com (11492450)

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Pate

Reviewed: Apr. 10, 2014
Didn't deviate from the recipe, and we thoroughly enjoyed this. Do allow it to sit in the fridge for a while for the flavors to meld. Very nice!
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Strawberry Waffles

Reviewed: Apr. 10, 2014
The batter was WAY too thick, and I had to add a considerable amount of additional milk to get it to the correct consistency. I did add some additional chopped strawberries, and if I make again, I think I’d add some vanilla and maybe a bit more sugar. The recipe made six Belgian-size waffles which cooked perfectly at 5 minutes. Although I wouldn’t say these were my favorites waffles, they were pretty tasty. Thanks, Brad, for sharing your recipe.
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Grilled Gorgonzola-Basil Burgers

Reviewed: Apr. 9, 2014
This month Allrecipes challenged the Ambassadors to make a 6-ingredient recipe substituting some or all of the protein with sausage. I read the reviews on this recipe, and there was an issue with the gorgonzola cheese melting out of the burger when it was grilled. I put the cheese inside the center of the burger which eliminated that problem. I substituted half of the ground beef with Johnsonville® Mild Italian Ground Sausage which when combined with the chopped basil and garlic put this burger over the top. I typically eat my burgers medium, but I didn’t want the sausage uncooked for obvious reasons. But there was no reason for concern about overcooking because the mellow Gorgonzola cheese in the center and the sausage itself kept this burger moist and juicy with all ingredients complementing each other, but not one dominating. This was divine, 5 stars all the way!
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Ginger Berry Smoothie

Reviewed: Apr. 9, 2014
I often don't like smoothies without yogurt, but this one worked for me. It definitely does have a good punch of ginger, so if you have any concerns about that, start conservatively and add more if you think it's needed. I wanted to finish off a bag of frozen strawberries, so I did add more than the quantity indicated. Enjoyed!
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Strawberry-Balsamic Ricotta Bruschetta

Reviewed: Apr. 8, 2014
I’d give this 5 stars for flavor and eye appeal, but a 2 or 3 for practicality. Bruschetta is finger food to me, but there was no way we could eat this without a fork. You get the tortillas too crisp, and they’ll just crack/crumble when you cut them. Not crisp enough and the toppings will make them collapse. I think the solution may be simple...cut the tortillas before you bake them crisp. Wasn’t quite sure what a “balsamic glaze” was or where to buy it, so I just did a balsamic reduction until it reached a thick syrupy stage, and it added great flavor. My hubby really liked the concept and taste, so I’ll try this again cutting the tortillas and then baking so they’ll be crisp enough to hold the toppings and not collapse. Strawberries, basil, arugula, and the creamy ricotta really is a winning combination.
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Spiced Grapes

Reviewed: Apr. 8, 2014
Interesting flavor, sure to get comments. I cut them in half and topped some vanilla yogurt for breakfast, but will try to remainder this evening with some cheese. Totally uncomplicated and, sometimes, simple is best!
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Prawn Banh Mi

Reviewed: Apr. 7, 2014
This is a delicious and filling sandwich with many layers of flavor. The sauce had just the right amount of spiciness for us, and the veggies give it a nice crunch. I cooked fresh shrimp rather than using frozen, and picked up a nice 5-grain roll from the bakery. I can see serving this with a nice Asian noodle salad. Enjoyed everything about this sandwich and wouldn’t change a thing. I consider this a gourmet sandwich and would serve to company.
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Amazing Muffin Cups

Reviewed: Apr. 4, 2014
First time I've ever cooked sausage links in the oven. Followed the instructions on the Johnsonville® pkg and baked 12 minutes @ 350 degrees F for perfectly cooked sausage. No skillet to clean, no grease from splattering, this is the way to go, and it's now my go-to method! This was Breakfast for Friday Night Dinner, and these really are appropriately named because we thought they were "amazing." Followed the recipe to the letter, and wouldn't change a thing. Had some left over, and they went into the freezer for a quick reheat weekday breakfast.
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Ham Cucumber Cups

Reviewed: Apr. 4, 2014
I had a small piece of a Smithfield ham slice in the fridge, so I scaled down the recipe and made some for lunch today using my little chopper attachment that came with my immersion blender. Be careful when you're scooping out the center of the cuke because it's pretty easy to go right through it. Good idea though, you could fill them with any number of things, and both yellow squash and zucchini would work, too. This is bit like curried ham salad (the curry flavor does not dominate), and the flavor was unexpected. Nice finger food with good presentation.
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Nacho Typical Nachos

Reviewed: Apr. 3, 2014
The recipe author did say that it was runny, but it's so wet it's difficult to eat. I served it with nacho tortilla chips, and I had to drain off some of the liquid which I'm sure came from the heated yogurt. Seriously, I don't see how you could use this on a tortilla shell. If I were to make this again, I'd spice it up a bit, maybe adding some chopped jalapeños and a little hot sauce. Yogurt can add creaminess to a dish, but when heated, just liquifies, so I'd definitely cut that amount back. OK but doubtful I'd make again. Mocaligirl, sorry for the mediocre review, but this just didn't work well for us.
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Marshmallow and Lime Gelatin Salad

Reviewed: Apr. 3, 2014
First, I want to say that I followed the recipe to the letter. This was in the fridge for well over 24 hours, and it still did not firm up. What I ended up with was a pudding, not gelatin, although I must say it was a tasty pudding. I'm going to try this recipe again with changes. I will thoroughly drain the pineapple, and I also will stir in the jello and the softened cream cheese (recipe does even tell you to use softened cream cheese) when the marshmallow-soda mixture is still "very" warm. If you don't, you will never incorporate the cream cheese completely to a smooth texture (and I whisked the heck out of it). Not sure what the mayo is supposed to do, but a tsp didn't seem to do anything, so I would eliminate that in the future. I really was looking for something that could be cut into squares, so it was a huge disappointment to have to spoon it into a dish. I'm giving this 3 stars based solely on the taste because it was flavorful. This recipe has potential but, seriously, needs some tweaking IMO.
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Blueberry Mint Smoothie

Reviewed: Apr. 3, 2014
The star ingredient is the avocado, it brings incredible creaminess to this smoothie. Typically, I find myself adding more ice to smoothies because we like them thick, but in this case, I added more water because it was too thick and my blender was struggling to blend it. The blueberries and the mint partner well and each flavor is distinct.
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Nacho Pie II

Reviewed: Apr. 2, 2014
This month, the Allrecipes Ambassadors program challenged us to make a 6-ingredient recipe and substitute the protein with sausage. I read all the reviews, and there were comments about being bland and dry. I substituted Johnsonville® Italian Hot Ground Sausage for the ground beef which really elevated the flavor and brought some life to this recipe (it was not bland). For a 9" pie plate, I felt 4 cups of crushed tortilla chips was too much, so I cut that amount WAY back, just enough on the bottom to form a nice crust and hold the filling (I used crushed corn chips, it's what I had on hand). I browned the sausage and the onions, and then stirred in the beans and tomato sauce. Recipe doesn't say whether or not to drain the beans, but DON'T because you will need that bean liquid for moisture. By doing it this way, I could see whether or not the pie filling would be moist enough. Layering the beans on top of the sausage mixture, then pouring on the tomato sauce will not allow you to do that. Baked for 17 minutes, it was full of flavor, moist enough, and had the right consistency. One reviewer said "…not very pretty," but it will be if you garnish it with ingredients such as sour cream, salsa, chopped parsley/cilantro, etc. Granted, I didn't make the ground beef version of this recipe, but was pleased with the Johnsonville® Hot Italian Ground Sausage version. And WOW, this is a fast dinner for a weeknight meal with a single skillet to clean up. Thumbs up from me!!
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Bean and Bacon Salad

Reviewed: Apr. 1, 2014
This is very similar to what my Mom made when I was a kid with the exception of the shredded cabbage. We always had ours with some chopped cheddar, so I did add that to the salad. This is somewhat between a standard bean salad and cole slaw. This was a step back in the past, and a tasty one, too.
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Strawberry-Mango Mesclun Salad

Reviewed: Apr. 1, 2014
I was in a hurry to get out of here after lunch, so I forgot to add both the dried cranberries and the almonds...had both on hand, too. It was wonderful without them, but would have been even better with them. I did use white balsamic vinegar for a little milder-flavor dressing, and probably did cut back just a bit on the sugar. I’ve always liked the combination of strawberries and fresh mango in a smoothie, and they partner equally well in this salad. Thoroughly enjoyed!
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Banana Berry Smoothie with Truvia® Natural Sweetener

Reviewed: Apr. 1, 2014
This is a delicious smoothie loaded with lots of different fruit flavors. I used vanilla Greek yogurt instead of plain and added more ice because we like our smoothies thick. IMO Truvia® is the best of the sugar substitutes with no aftertaste or artificial flavor. And I'm not saying that just because this is their recipe, I seriously believe it's that good.
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Crostini D'Emily

Reviewed: Mar. 31, 2014
We use crostini for many different things. Dips, spreads, in place of crackers, cut into cubes for salad croutons, float on top of french onion soup (under the cheese), etc. Nothing fancy here, just a basic, tasty recipe for crostini. There are many ways you can style these up by adding grated cheeses and herbs.
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Provencal Tomato and Artichoke Dip

Reviewed: Mar. 31, 2014
What a good dip with multiple layers of flavor. I didn’t have any pita bread, so I just made some crostini which worked very well. Another Oikos winner!
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Braised Corned Beef Brisket

Reviewed: Mar. 31, 2014
I now understand why this recipe is rated 5 stars…yes, it's that good. I haven't made corned beef in several years, but we had the taste for it (well, my husband ALWAYS has the taste for it). I bought a very lean flat 2 lb corned beef at Costco and followed the suggestions of some of the reviewers. I doubled wrapped in heavy duty foil, put it in a baking pan, cooked for about 5 hours, and there was no pan to clean. It was fork tender, moist, and its presentation was very nice. Had enough left over to make a nice corned beef hash, and I know that will be delicious, too. No more boiling corned beef, braising now is my go-to method.
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Suzy's Mashed Red Potatoes

Reviewed: Mar. 30, 2014
Was out of milk, so I used FF half-and-half (I know, even more decadent). Just delicious, doesn't get any better than this!
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