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

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Baked Denver Omelet

Reviewed: Oct. 30, 2012
Really good and really easy. I had a cooked potato left from dinner last night, so I peeled and cubed it, and added to the egg mixture. I used a 16-oz container of Egg Beaters instead of the eggs to save on fat and cholesterol. I just poured the egg substitute mixture into my new ceramic-lined skillet, popped it into the oven, and it cooked perfectly at 25 minutes. After baking, it slid right on to a plate with no sticking whatsoever (and I saved one dirty dish). Next time, this omelet will travel from Denver to Mexico because I plan to add some jalapeño and serve with salsa, sour cream, and some chopped cilantro. Wouldn't hesitate to serve this to company for brunch (or lunch as I did today).
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Splendicious Slow Cooker Spaghetti Sauce

Reviewed: Jun. 19, 2011
Lot of work here before you even turn on the slow cooker. First, 4 tsp of salt plus 1 cup of olives (with lots of sodium) made this WAY too salty for us. And I hate that because I have a ton of leftover sauce going into the freezer. I'd recommend starting with 1 tsp salt and then adding to suit your taste because once it's in there, you can't take it out. After 7 hours cooking, the consistency was too soupy to serve over pasta, so I added one 6-oz can of tomato paste which brought it to the right consistency. I wouldn't bother with the 1/2 tsp cumin because it's just lost in a pot of sauce this large, and I wouldn't saute the parsley, just stir it into the sauce. The recipe doesn't specify whether or not the cans of stewed tomatoes should be drained; I didn't drain them. FYI, I used a 4-quart cooker, which was filled right up to the top. Only change I made to this recipe was adding one teaspoon fennel seed, which I always add to spaghetti sauce. We liked the flavor, and I'm giving 4 stars based on less salt and adding tomato paste.
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Apple Cinnamon White Cake

Reviewed: Jul. 25, 2013
I'm pleased to be the first to review this recipe, because it is a winner. One chopped apple will reward you with a moist cake loaded with cinnamon, brown sugar and sweet apple flavors. Next time, I will bake in an 8"x4" pan, as I would have liked a little taller slice, but that's purely aesthetics, nothing to do with taste. Jinglebells, thanks for sharing your recipe. This one's going into my Favorites folder.
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133 users found this review helpful
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Lemon Cream Cheese Bars

Reviewed: Jun. 4, 2014
Made half a recipe, used an 8x8 baking dish, and cut into 12 squares. I used reduced fat cream cheese and Splenda (cutting back on the amount in the recipe) with good results. This is a really quick and tasty dessert!
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116 users found this review helpful
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Strawberry-Melon Summer Salad

Reviewed: Jun. 16, 2011
Added a few raspberries, blackberries and blueberries (had them in the fridge). The yogurt sauce is light and delicious with a definite zing of honey. One suggestion would be to not add the sauce to the fruit until you're ready to serve. With the liquid releasing from the melon balls, the sauce will thin out very quickly and fall off of the fruit. Great summer fruit salad!
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114 users found this review helpful
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Make-Ahead Sour Cream Coffee Cake

Reviewed: Mar. 15, 2012
I am thrilled to be the first one to review and photograph this wonderful recipe. What a treat it was to wake up, turn on the oven, pop in this coffee cake, and then have a house smelling like cinnamon. This is very easy to mix together the night before, and you won't be disappointed that you took the time to do it. This cake rose beautifully, the texture was very light and moist, and the taste was crazy good. The next time that I make this, I'm going to add some chopped apples just for a variation. Maridele, thanks for introducing me to your fabulous coffee cake recipe; going into my Favorites folder.
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Creole Red Beans and Rice

Reviewed: Feb. 18, 2012
First, I want to say that this is as good (or better) than any red beans & rice that I've ever had. However, there were some red flags when I read the recipe, and although I don't like doing this the first time making a recipe, I did make some modifications. First, the beans are soaked overnight, so 3 qts of water is WAY too much. I used 2 qts, checked the beans at 1-1/2 hrs., and they were done (not four hours). Even with 2 qts of water, it still took close to two more hours to cook down the liquid to a serving consistency. The creole seasoning that I use is Tony Chachere's, and in looking at the ingredient listing, the first item was salt. IMO, you don't need 2 tbsp of salt. In fact, I didn't think it needed any and added no salt significantly reducing the sodium content. Creole seasoning is spicy, so again, I questioned 2 tbsp of pepper, and only added one. You can always add more if needed, but you can't take it out, so I wasn't going to risk messing up the entire dish. Please do NOT skip the creole seasoning, because I think it's the magic of this recipe. I also was concerned about four stalks of celery, so used three. I used Johnsonville Chicken Hardwood Smoked Sausage which worked perfectly and saved some fat and calories. Don't mean to be critical of this recipe because with these changes, this was five stars for us, but as written, only can give it four. I'll be interested to see what other reviewers have to say. Thanks Paige for sharing your recipe.
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Joseph's Best Easy Bacon Recipe

Reviewed: May 18, 2013
I think you'll find that your cooking time depends on how thick your bacon is, as well as how quickly your oven heats up. I used center cut regular bacon, and it took about 16-17 minutes. What was interesting to me is that the bacon didn't shrink up much, and turned out perfectly cooked with no mess in the oven. I left the bacon grease solidify a bit, rolled up the foil, and just pitched it in the trash. Once you get your timing down, this is a great way to cook bacon.
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Low-Carb Mashed Cauliflower

Reviewed: Jan. 7, 2014
I made half the recipe, steamed the cauliflower for 3 minutes in the microwave, and used my immersion blender to mash the cauliflower (easy cleanup). The whipped cream cheese makes this incredibly "creamy," and this is so easy to make. This is the first mashed cauliflower recipe that I would consider an honest-to-goodness replacement for mashed potatoes. It's not only healthy for you, but it tastes wonderful.
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60 users found this review helpful
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Lo Mein Noodles

Reviewed: Aug. 12, 2013
Next time, I will start stir frying the carrots before adding the other vegetables. They took longer to cook, and as a result, the other veggies overcooked. I added grilled shrimp to make this an entree (used the marinade from Surf and Turf for Two from this site) and some red bell pepper slices to give it a little more color. Was concerned that I may need to thicken the sauce, but that wasn't the case. Enjoyed and will make again.
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Chef John's Make-Ahead Turkey Gravy

Reviewed: Nov. 16, 2012
First, I must say that I don't think make-ahead gravy ever tastes as good as making it from the pan drippings, but it's a tremendous time saver for that time-consuming Thanksgiving meal. Maybe my turkey wings weren't "large" enough, I don't know, but the broth did not have a lot of flavor even though I used a box (quart) of turkey stock as part of the 10 cups of liquid. Something I rarely do when making a recipe is modify it too much first time, but I found it necessary here. I added some Better Than Bouillon Turkey Base, some poultry seasoning, finely chopped wing meat, and some of the roasted veggies which I'd pureed in the blender. It all came together well, and I ended up with a flavorful gravy. I made another recipe last year from this site, but with these modifications, I think this is a better recipe. I have to wonder if 2 turkey wings is enough to flavor 10 cups of water, and in the future, I will use more wings and some necks if I can get them. Don't like changing a recipe this much, but after tasting the gravy, it was necessary. All was good in the end, and this 4-star rating is based on the tweaks I made.
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Cuban Marinated Steak

Reviewed: Jun. 5, 2013
Used boneless NY strip steaks instead of rib eyes. This marinade gave the steaks a flavor unlike any marinade I've ever used. I live in Florida, so I'm accustomed to eating Cuban cuisine (and love it), but this was just really incredibly delicious. I had to go to 3 stores to find the cumin "seeds," but I'm glad I did because that's the first flavor that jumps out at you. Had this for dinner with black beans and yellow rice garnished with chopped onions and an ear of corn on the cob. Just delicious.
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Vanilla French Toast

Reviewed: Feb. 16, 2013
First, this recipe has all the ingredients that I use when making french toast. However, it did have more sugar (I used Truvia) and MUCH more vanilla, but then, it is "vanilla" french toast. And we loved the additional vanilla. This is an excellent recipe for basic french toast.
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Pretzel Buns

Reviewed: Sep. 15, 2011
After reading the reviews, the stickiness of the dough seemed to be an issue, so I reduced the amount of milk to 1-3/4 cups. Kept everything else the same (including 6 cups of A/P flour), and let the KA do all of the kneading. This yielded absolutely beautiful dough so easy to work with. I'm new to yeast bread baking, and I wasn't sure what dipping the dough into the baking soda-water mixture did, but you definitely get a little bit of that taste, and that's a good thing, so don't skip this step. I formed these into different shapes...coiled, square, round, made a few bread sticks, and topped with Trader Joe's kosher salt. Next time I make these, I'll make more bread sticks because they are delicious dipped into mustard. The baked bun texture is perfect, the dough very pliable (not at all sticky), and the flavor similar to the mall pretzels. Thank you for sharing this fabulous recipe...this one is going into my favorites folder.
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Quick Chocolate Mousse

Reviewed: Jan. 5, 2013
Honestly, this surprised the heck out of me...we REALLY liked it! Nice smooth, creamy texture and tastes totally decadent. Yes, there is a tiny bit of a tang from the yogurt, but it's not overpowering. Effortless to make, literally taking just a few minutes. I didn't have Greek yogurt, so I used the Dannon non-fat plain yogurt I had in the fridge and just drained it for about an hour in a colander lined with paper towels. I could see using vanilla yogurt for a slight variation on flavor, as well. On top of these positive comments, nutritionally it's a superstar...you can satisfy that sweet tooth without guilt!
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Pretzel Bread

Reviewed: Oct. 6, 2012
I made sandwich rolls, and the recipe yielded four good-sized ones. The rolls were a little dense/chewy but, perhaps, this had something to do with the fact that I used regular "active dry yeast" instead of the "rapid rise" (didn't read the recipe thoroughly because I actually had some rapid rise in the cabinet). Flavor was great, however, and I definitely will make again.
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Easy Weeknight Bacon Mac 'n Cheese

Reviewed: Sep. 9, 2012
I used fresh garlic, and five strips of center-cut bacon (one of which was used for the garnish), and cooked for 30 minutes. This actually turned out pretty well, was plenty creamy, and relatively easy to put together. The Italian panko bread crumbs really give the dish some texture, so don't skip that ingredient. I still like my old family mac 'n cheese recipe better, but I wouldn't hesitate to make this again, adding some chopped onion, as I do with my favorite mac 'n cheese recipe .
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Baked Apple Slices

Reviewed: Jan. 12, 2012
Baked two apples, and it took about 25 minutes for them to become tender. Taste is pretty much like an apple pie filling. The Granny Smith apple gives you a nice tart contrast to the sweetness of the sugar-cinnamon mixture. Next time, I'll try using the granulated Splenda to reduce calories. Very nice, fresh side dish or dessert (either with a dollop of whip cream or a scoop of ice cream).
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Omelet in a Mug

Reviewed: Jul. 21, 2012
This is the second time I've made this, the first time following the recipe to the letter...it was very good. This time I made two Egg McMuffins (used ramekins, the perfect size) and cooked for about 2-1/2 minutes on high in the microwave. The omelet was in between a slice of American cheese on the bottom and Canadian bacon on the top and sandwiched onto a toasted English muffin. This time I used Southwestern Egg Beaters (1/4 cup for each sandwich) which tasted delicious. With the two ramekins going into the dishwasher and hand washing one small skillet for the Canadian bacon, the cleanup was easy (no more messy egg rings to scrub!). This is now my go-to method for making Egg McMuffins, love it!
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48 users found this review helpful
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Soft Dinner Rolls

Reviewed: Oct. 17, 2013
I made these in the KA, kneaded for about 10 minutes, let the dough rise for about an hour, punched down and deflated the dough. From that point, I followed the rest of the recipe. The texture is light, the rolls are tender, they have just a hint of sweetness, and they cooked perfectly at 15 minutes. Great dinner rolls, but will make good slider buns or a bun for a breakfast sausage patty. I might try an egg wash the next time rather than brushing them with butter. Thanks, Beth, this is a 5-star recipe, we loved it!
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