luv2cook Recipe Reviews (Pg. 1) - (10096455)

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Baked Denver Omelet

Reviewed: Oct. 26, 2013
Had some guy friends of hubby's stay over a few nights and made this for their breakfast/brunch before the drive back. Changed it up a bit. Seeded and diced 2 fresh jalapenos, used red onion as it is sweeter, snipped in 6 large fresh basil leaves, a cup of (left over from dinner the night before) roast chicken, some minced garlic and a few slices of Swiss cheese on top, which melted into the eggs and made it nice and gooey; sprinkled top with some red chili flakes and baked it up! The men in my life loved it with warmed flour tortillas, they all made wraps and gobbled up the whole pan. Thanks for sharing such a wonderful versatile dish!
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3 users found this review helpful

Roasted Red Pepper Tapenade

Reviewed: Aug. 14, 2012
This was a nice change from my Three Olive Tapenade. As I did not have jarred roasted red peppers, I roasted a red bell with a drizzle of EVOO and it worked great. I cut the EVOO to 1/4 cup, and did not use salt as the Parmesan is salty enough. I also rinsed the artichokes. Served as an appetizer on rice crackers...delish! Thanks for sharing Ashbeth, I will make this again.
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2 users found this review helpful

Sweet and Tangy Broccoli Salad

Reviewed: May 21, 2012
I loved this salad, although I did make a few changes. I used only 1/2 pound bacon just for the saltyness, used sliced red grapes instead of raisins,(green would work too) I don't use sugar, so I whisked together 1/8 cup of warmed honey with the mayo, and I used 1/4 cup of apple cider vinegar, and 2 tablespoons sliced and toasted almonds. Everyone loved it, no leftovers!
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11 users found this review helpful

Peach Pie the Old Fashioned Two Crust Way

Reviewed: Aug. 9, 2010
This was heaven on a plate...however I made it with mangoes, I live in Mexico and had the mangoes, and my own home-made pastry! I am new to making pie, but I will do this again. My husband said that I can make him pie any time I want it was so good.I did change the cinnamon and nutmeg to ginger, as one reviewer suggested. Served with vanilla yogurt...delicious! Thanks for sharing.
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5 users found this review helpful

Sea Bass Cuban Style

Reviewed: Jun. 23, 2009
Wow, Kiki you got it right,this is amazing! Because I was serving just the two of us, I used 1 can Italian tomatoes, cut the wine by half, used extra garlic,capers,chili flakes and cilantro; less olives, and just 1 cup onion. It was delicious, and we will make this again, not just for us, company too. Thanks so much for sharing!!
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Quick Chicken Cassoulet with Artichoke and Olives

Reviewed: Mar. 5, 2009
I made this twice. It was no betterthe second time when I added more garlic, red chili flakes, and basil pesto. For all that is in it it seems to lack a lot of flavor; there is too much spinach and beans. All we got was chicken and spinach. Very disappointing after two tries, I will not make this again.
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2 users found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Feb. 1, 2009
this breadis wonderful. I did not have bread flour so I used all purpose, added 2 tablespoons of flax seeds to the flour to boost the fibre, and 1 tablespoon of water to the dough in the ABM as it was not mixing together well - a bit dry. but it came out so well, and baked to perfection. I like the suggestion of parchment for the dough to rise on. It is wonderful with just butter, makes great toast and sandwiches...what more can I say, we loves it and will certainly make it again. Oh, making 2 loaves is a great time saver, I froze one for later use. Perfect!!
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Whipped Garlic

Reviewed: Apr. 15, 2008
I agree with another reviewer, roasting the garlic makes it mellow. I could not imagine eating this raw. This is way too much salt and way too much oil. Cut back the salt to taste or perhaps a teaspoon, drizzle the oil over the cloves just enough so that the blender does not stall. I also use the small baby food blender cups, and make this in batches so the salt and oil is very limited; sometimes I add a tablespoon of lemon juice to the mix rather than more oil. I have been roasting garlic for about 10 years now and love it. I use it on baked potatoes, hot pasta, mixed with a little butter to make garlic toast or brushed on brushetta before adding the topping. It is wonderful on sandwiches in place of butter or mayo. I have been known to add 1/2 a teaspoon of red chili flakes before pureeing the cloves. Please, try roasting it first, you will really like it and it's versatility!
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15 users found this review helpful

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