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

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lutzflcat

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Easy Broiled Lobster Tails

Reviewed: Jun. 20, 2011
Delicious...couldn't have been happier with the way the lobster tails turned out.
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3 users found this review helpful
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Strawberry Soup a la Kiev

Reviewed: Feb. 1, 2012
Strawberry season has arrived in Florida, so I'm looking for new ways to use them. I cut the recipe in half, used Splenda for the sugar and reduced fat sour cream which worked fine. Several reviewers mentioned that they thought the texture would be improved if some chopped berries were added to the puree, so I incorporated that into the recipe...wise decision. The flavor is like a very decadent, intense strawberry milkshake. If serving as a soup for an appetizer, I'd recommend a small portion as this is pretty rich. I'm seeing more and more restaurants serving mini desserts in shooter glasses, and I think that's a great and fun finish to a nice meal. We really enjoyed this served chilled more than hot, but that's just a personal preference. However you serve it, I don't think you'll be disappointed. Thanks Looobeee for a nice strawberry recipe.
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5 users found this review helpful
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Buttermilk Bread II

Reviewed: Feb. 9, 2012
I had some buttermilk that needed to be used and was just about out of bread, so I decided to give this a try. The dough came together beautifully with only about 4-1/2 cups flour and was so easy to work with. It was moist, flavorful, and perfect white bread. Thanks Esther, definitely will be making this one again.
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1 user found this review helpful
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Restaurant Style Egg Drop Soup

Reviewed: Feb. 14, 2012
Nothing beats homemade stock, but the one that comes pretty close is Kitchen Basics Chicken Stock, and that's all that I use. I did increase the ginger amount (taste preference) and as suggested by other reviewers, added the cornstarch slurry before drizzling the egg into the soup. It seemed like an excessive amount of egg and I didn't use it all, so the next time I make this, I'll use one whole egg and one egg yolk. I think this measured up very well to what I've been served in Chinese restaurants, and in some cases, it was better. This one's going into my Favorites folder.
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Orange Cake

Reviewed: Feb. 15, 2012
This little cake is pretty darn good! I wanted the icing more orange-y, so I added grated orange rind, 1/4 tsp orange extract, and more orange juice to make it more spreadable. Followed the cake portion of the recipe to the T. Also, to enhance the eye appeal, I added some orange food coloring to the icing as well. Thank you Kathleen for the nice recipe. I'll be making this one again.
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7 users found this review helpful
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Sweet Corn Bread

Reviewed: Feb. 18, 2012
Made the recipe exactly as written, and I wouldn't change a thing. It had just the right amount of sweetness, great texture, was so moist it almost melted in your mouth, and popped right out of the pan. This is 5 stars all the way in my book.
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3 users found this review helpful
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Guinness® Bread

Reviewed: Mar. 5, 2012
I've never made bread with beer in it before, so I wasn't quite sure what to expect. I will say with no hesitation that we enjoyed this. The only thing that I did differently was take the bread out of the oven 15 minutes early...it was done. It is a heavy bread, but has a lighter texture than say brown bread. It turned out beautifully moist, not too sweet, with just a hint of the Guinness. It really was delish with butter and honey, but I think this would be equally good with a hot bowl of soup or stew. Thanks Dolly for introducing me to a fabulous new recipe using beer.
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11 users found this review helpful
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Beer Braised Irish Stew and Colcannon

Reviewed: Mar. 5, 2012
Made exactly as written using Guinness Stout for the dark beer. I did add some mushrooms (sautéed) that I had in the fridge, and I'd do that the next time, too. The colcannon is good enough to stand on its own as a side dish. Very different from any beef stew that I've ever had, but we really enjoyed it.
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3 users found this review helpful
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Lemon Curd

Reviewed: Mar. 14, 2012
Awesome, totally awesome! Followed the recipe to the letter (and did add the lemon peel), and this was perfectly thickened at about 9 minutes. For those of you who may be using this as part of another recipe, this made 1-1/2 cups (or about 12 oz) and took 3 good-sized lemons to yield 1/2 cup juice. There is no reason to ever again buy an expensive jar of lemon curd. This has the perfect balance of sweet/tart, and it's quick and easy to make. Thank you Margaret for this outstanding recipe.
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4 users found this review helpful
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Yellow Squash Casserole

Reviewed: Mar. 15, 2012
This is the first time I've ever had yellow squash casserole, and we enjoyed it very much. Definitely will make again.
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4 users found this review helpful
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German-Style Pickled Eggs

Reviewed: Mar. 17, 2012
This is my first time eating a pickled egg, and I'm saying "where have you been all my life?" In a word, delicious!
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2 users found this review helpful
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Onion Jam

Reviewed: Mar. 17, 2012
When I added the onions to the pan, the sugar syrup pretty much seized to a big clump (I suspect from the water in the onions). I just kept breaking it apart, and it finally melted down. After that, it took about 40 minutes to reach the jam consistency, but it was worth the wait. We had this on sliders, and it was so good. I have some leftover, so I'm going to try it on a cream cheese chunk to have with some crackers. Good job Wendy Marie. UPDATE 4.16.12 Made another batch of this, and slathered it onto a ciabatta roll with turkey, swiss cheese, lettuce & tomato. It was delicious.
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27 users found this review helpful
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Easy Crescent Danish Rolls

Reviewed: Mar. 18, 2012
Instead of preserves, I used some lemon curd that I made earlier in the week and used lemon extract instead of vanilla for the glaze. My lemon curd spread out over the roll, so be sure to make your indentation deep enough to avoid that. The cream cheese filling is really yummy. The roll's texture is heavier than a flaky bakery danish, but the flavor is as good.
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5 users found this review helpful
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Pineapple-Lime Rice

Reviewed: Mar. 19, 2012
I pulsed fresh pineapple in the mini chopper for the crushed pineapple. I wanted a strong lime flavor, so I added additional lime juice and zest. The pineapple, lime, and cilantro flavors all complement each other giving you a really fresh flavor. Nice change from plain white rice with minimal effort.
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7 users found this review helpful
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Ray's Chicken

Reviewed: Mar. 19, 2012
Very flavorful chicken. I boiled the marinade and then thickened it with a cornstarch slurry. Do yourself a favor, and don't throw away the marinade; it makes a nice sauce. Will definitely be making again.
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2 users found this review helpful
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Mar. 22, 2012
Wouldn't change anything on this. It's the best blue cheese dressing that I've tried on this site. Of course, it's only as good as the blue cheese you buy, so splurge a little, and get the good stuff. Very nice recipe that's now my go-to for blue cheese.
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4 users found this review helpful
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Crispy Potato Wedges

Reviewed: Mar. 24, 2012
Added a little paprika to the oil mixture to give some color. Baked for nearly 35 minutes to get them crispy.
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Hasselback Potatoes

Reviewed: Apr. 7, 2012
I've been making a potato similar to this for years. I insert thin slices of onion into the potato slices, slather the top with some butter, salt and pepper, wrap in foil, and cook on the grill (could cook in the oven, too). But this is a very nice alternative with far nicer presentation than just an ordinary baked potato. I used panko bread crumbs which gave this a little more crunch. Another way to slice the potatoes is put a wooden spoon on the counter, place the potato next to the round spoon handle, and slice...you'll never slice all the way through the potato (just be careful on the ends of the potato). Very nice recipe and looks great on the plate.
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Grilled Mediterranean Greek Pizza with Sundried Tomato Chicken Sausage

Reviewed: Apr. 9, 2012
The Boboli crust grilled up beautifully with almost a crusty wood-fired pizza texture. We enjoyed this, but I will add some caramelized onion and sliced black olives the next time I make this. I did only use two links of the sausage which filled up the top of the pizza nicely.
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Hot Pepper Mustard

Reviewed: Apr. 11, 2012
Found a great price on banana peppers at a local produce market, so I decided to give this a try and use as give-aways to friends and family. As recommended by another reviewer, I added a couple red mini bell peppers which gave the mustard just a bit of color (with no effect on flavor). I bought the inexpensive store brand of mustard which made this even more affordable. Made half a recipe, used 4-oz canning jars, and ended up with a lot of nice little homemade gifts. This will be a nice change from the traditional jams and preserves that we all give away so often. This should be absolutely delicious with one of the soft pretzel recipes on AR. UPDATE 4.12.12 Mixed this into some sour cream and served over freshly-steamed asparagus last night, and it was delicious. Also, mixed some of the mustard into mayonnaise for a really nice potato salad dressing.
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15 users found this review helpful

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