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Sauteed Garlic Asparagus

Reviewed: Nov. 7, 2007
easy and tasty way to prepare asparagus. I like the change from steamed. However, a tip when you saute asparagus that wasn't mentioned in the recipe - the smaller (thinner) the stalk the better it is for sauteing. Larger stalks are better suited for steaming. And 10 minutes I found much too long, since the butter needs to heat up quite high to saute I think 10 minutes would of burned it or the garlic. I sauted for 5 minutes.
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320 users found this review helpful

White Bean 'n' Ham Soup

Reviewed: Dec. 31, 2008
I rate this recipe a 4, because it was a good start but I felt it needed more. I made the following changes. I used a left over ham bone and cooked that in half water/half chicken broth and cooked for 1 hr. Then added veggies, beans and spices (added garlic) and cooked another hr and then removed ham bone and added ham pieces along with 4 chopped potatoes. I let this cook pretty much all day. I didn't mash the beans since it cooked all day it thickened up nice especially with the starch from the potatoes. It had a nice smoky ham flavor. It was even better the next day
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165 users found this review helpful

Pecan Tarts

Reviewed: Dec. 27, 2007
I am rating the filling for this recipe as I didn't use the shell part. I took someone else's suggestion and used a pie crust. I had ready made pie crust in the fridge already so I used a glass and cut circles out and formed them into the mini muffin pan and then added the filling. I have tried other crust recipes for these type of tarts and I have yet to find a good one that doesn't bulk up too much, so the pie crust worked out well. The filling was super tasty.
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45 users found this review helpful

Garlic Cheese Flatbread

Reviewed: Mar. 28, 2008
4 stars for a great flat bread but I felt this recipe needed more flavor. I made it twice. Both times the dough came out perfect. Someone mentioned that this dough should be a "wet" dough and sticky and not to add more flour. That advice was perfect. I just made sure I had enough flour to roll with and on my hands so it wasn't to hard to work with. The first time I made it I put in 2 cloves of crushed garlic in the dough while kneeding it instead of using the powder and it wasn't enough. It was still a nice flat bread. The 2nd time I added 4 cloves and used about 1tbs of garlic powder and it was more flavorful I also left the cheese off until it was about a minute from being done and I brushed it with butter and then put on the cheese and cooked one minute and took it out of oven and let it melt while it rested. I liked it much better that way, then what the original recipe calls for.
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34 users found this review helpful

The Best Garlic Bread

Reviewed: Aug. 4, 2007
I read many different recipes and I am reviewing this one since I used this one as a base and went from there. I used softened butter and spread on bread first then combined mayo, 3 garlic cloves, parm cheese, oregano and salt to taste. Strong garlic flavor, you can use 2 cloves if you dont like it so strong. The bread was very tasty and I would make this again. My kids said this was they way they always want garlic bread.
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11 users found this review helpful

Cranberry Gelatin Salad II

Reviewed: Dec. 4, 2007
This was pretty good, but to me more like a dessert than a salad because of the sweetness.
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5 users found this review helpful

Apple Toast

Reviewed: Sep. 13, 2007
This was a nice simple treat. I tried it out for myself before making it for my kids. I had it for breakfast and it makes a nice change for the morning. I used less butter and had a cinnamon/sugar mix already made up so I used that.
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5 users found this review helpful

Banana Crumb Muffins

Reviewed: Oct. 17, 2007
I am giving this 4 stars. These were good, but the greatest to die for muffins that I would give 5 stars for. They were a bit on the too sweet side for my tastes but my kids didn't mind ;) I really like the topping it gave it a nice texture. I used mini muffin trays to bake mine.
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4 users found this review helpful

Italian Subs - Restaurant Style

Reviewed: Aug. 7, 2007
EXCELLENT! If you like true italian tasting sub sandwiches, this recipe is it. I used all the meats called for in this recipe for authentic italian taste. My only change was romaine lettuce chopped instead of the red leaf as that is what I had on hand. I also broiled the sandwich slightly with the cheese before adding the dressing/lettuce. The dressing was very tasty! My kids dont care for the capacola so the 2nd time I made them I left it off of theirs and they like it better that way. This is a keeper!
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3 users found this review helpful

Mushroom Pork Chops

Reviewed: Apr. 7, 2009
I adapted this recipe for a slow cooker. I followed the directions for browning the chops and then I added it all to a slow cooker and cooked on low for 4-5 hrs. It had a real nice taste and the chops were very moist and tender.
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2 users found this review helpful

Pumpkin Roll Cake

Reviewed: Dec. 31, 2008
This is a great pumpkin roll. Even my kids will eat this. I do not make it on wax paper as it has tended to smoke in the oven. I use parchment paper and that seems to work very well.
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2 users found this review helpful

Oatmeal Carmelitas

Reviewed: Dec. 31, 2008
This was a really nice cookie/bar recipe. I did double the crust ingredients to make a 13x9 pan and left the topping ingredients the same. It was time consuming in regards to having it set up to cut. I originally was going to make these for a cookie exchange (11doz) but considering how much time was needed to have these cool and set up I decided against it. It is a great recipe though.
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2 users found this review helpful

Easy French Dip Sandwiches

Reviewed: Apr. 13, 2008
This is a perfect quick meal for those nights when you dont have a lot of time. A nice simple recipe, that was really tasty. I didn't change anything, but it could easily be doctored up with spices or different cheeses and maybe some onions to change it up every now and then. Thanks for the recipe!
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2 users found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Dec. 27, 2007
Excellent cookie. These cookies have turned out great each time I made them. The only change I make is not adding pecans. Otherwise a nice chewy but yet not too chewy cookie. Great flavor. Oh I have also combined semi sweet chocolate chipss with the white as my kids prefer the brown to the white.
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2 users found this review helpful

Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Dec. 27, 2007
This was a nice salad, but next time I will use less vinegar and a bit more oil.
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2 users found this review helpful
Photo by love2eat

Apple Turnovers

Reviewed: Oct. 23, 2007
I wish I would of made a double recipe. My kids ate them up way too fast. I did end up cutting them in half after they were baked to get two smaller sized pastries instead of the big size. I tried to make them smaller to start but they were too hard to get enough apples in and seal. I chopped my apples in smaller chunks so I didn't have to worry so much about the dough ripping. They did leak, but didn't affect them any. I did use the glaze but for me it was too much (sweet) and I prefer it without. My kids didn't mind ;) Overall 4 stars and a keeper quick dessert recipe.
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2 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Sep. 25, 2007
Excellent!! I didn't change a thing and I loved this marinade/recipe!! My 4 kids all loved it and one had never had shrimp before. They all want me to make it again. Thanks for the great recipe.
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2 users found this review helpful

Red Skinned Potato Salad

Reviewed: Aug. 7, 2007
Very flavorfull, the bacon makes this dish excellent. I will keep this recipe as my main potato salad. The bacon stayed crisp for quite a long time, but make sure its extra crispy when you cook it (not burnt) I used thick sliced bacon. My only change was scallions in place of onions.
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2 users found this review helpful

White Velvet Cutouts

Reviewed: Dec. 27, 2007
Perfect! I was looking for a cutout like I use to make with my Mom. Not a sugar cookie recipe and this was it! In my opinion this type of cookie is perfect for icing and frosting of the cookies. It makes a nice balance of not too sweet. I used the sugar cookie icing on this site and I also make a regular type frosting, for more frosted typed cookies. Thanks for the recipe
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1 user found this review helpful

Peanut Blossoms II

Reviewed: Dec. 20, 2007
Great recipe, they turned out perfect. I kept the cookies small and they didn't crack as much and all stayed together. This recipe is a staple cookie recipe in our house.
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1 user found this review helpful

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