Lovestocook25 Recipe Reviews (Pg. 2) - Allrecipes.com (10180407)

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Pumpkin Bread IV

Reviewed: Mar. 23, 2011
Fantastic! I made a half recipe and ended up with one full loaf and 14 mini muffins. I used egg substitute for 1 of the eggs and used a half and half combo of applesauce and canola oil. Next time I'll reduce the sugar by about 1/2 cup and will increase the spices a little bit. The texture was perfect. I baked the loaf for 1 hour and the mini muffins for 20 minutes. I'll make this again but also want to try the Downeast Maine Pumpkin Bread recipe on this site to compare it - don't see how it could be better though!
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Avocado Salad with Bacon and Sour Cream

Reviewed: Mar. 18, 2011
Excellent! I would have given it 5 stars but I found it was a bit too heavy on the sour cream so it was too wet for me. I'll definitely make it again though and this time will use 1/4 cup of sour cream instead of 1/2 - just a personal preference. I did use low fat sour cream to cut back on the fat. I'm also wondering if a pinch of taco seasoning might add a touch of Mexican flavour??
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Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 18, 2011
We liked this very much but found it a bit too spicy for our tastes so I'd make it again with a bit less heat. I probably added too much pepper. We do prefer pot roasts since the meat becomes more tender but this was a nice change.
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Asparagus Chicken Crepes

Reviewed: Mar. 17, 2011
Fantastic. Loved everything about this recipe and will be making it often. I've made it twice so far - once with ham and once with just the chicken and asparagus - both are delicious. Many thanks for a great crepe recipe.
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6 users found this review helpful
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Red Pepper Soup

Reviewed: Mar. 17, 2011
I made the recipe exactly as written except for substituting light cream for the heavy cream and using my immersion blender instead of transferring it to a blender (always makes me nervous to blend hot soup!). I've made it twice over the past few months. A definite keeper.
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Baked Scallops

Reviewed: Mar. 17, 2011
One of the best scallop recipes I've seen. I used panko bread crumbs and used ocean scallops instead of bay since that's what I had on hand. Delicious, quick recipe that's impressive for guests. Thanks, John!
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Beef Sirloin Tip Roast

Reviewed: Mar. 17, 2011
A definite winner. So easy and delicious. I loved the fact there was almost no clean-up needed since it's wrapped in foil. The meat was so tender you could cut it with a fork. It reheated well for leftovers too. Thanks for a great recipe.
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Szechwan Shrimp

Reviewed: Mar. 17, 2011
Wow! No wonder this is a top-rated recipe. Heat was perfect - enough for a bit of zing but not so much that you need a glass of water. The cooking odours were very strong but at least now that spring is coming we were able to open the windows. A very easy recipe that I'll use often. Many thanks!
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Easy Shake and Bake Chicken

Reviewed: Mar. 4, 2011
Fantastic. Just the kind of thing I like - simple and it tastes good. I liked the top reviewer's suggestion of leaving out the butter, but I did use a little bit of it rather than leave it out completely - about a tablespoon of butter and another of olive oil. Thanks for a quick, easy recipe where I can control the salt and know exactly what's in the coating.
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Feb. 11, 2011
I tried another meatloaf on this website - Turkey and Quinoa - and we actually preferred it to this one, although both are very good. This one was a bit drier than the other one. I did cut back on the brown sugar as others suggested and it was sweet enough with half the amount. June 6/12 - Made again tonight. Didn't use any topping, just drizzled ketchup on top before putting the lid on the slow cooker. Added a couple of drops of liquid smoke to the top as well. Also, I laid the meat loaf on top of 2 carrots to drain away the fat. Liked it better this time.
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Lemon Carrots and Rutabaga

Reviewed: Feb. 11, 2011
A great recipe. I used dried dill weed but will use fresh dill from the garden next summer. Very tasty and a good way to use up rutabaga.
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Kalamata Pork Tenderloin with Rosemary

Reviewed: Feb. 11, 2011
I'd give this one 5 1/2 stars if I could. Very elegant. My husband said this should be a standard when we're having company. Thanks for a fantastic recipe which is impressive but easy too.
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Cauliflower-Cheese Soup

Reviewed: Feb. 11, 2011
Delicious soup. I did as the first reviewer suggested and left out the butter, added chicken broth instead of water and used skim milk to cut calories. I didn't use any potato, just added extra cauliflower instead and used low fat cheese. I used the immersion blender to blend everything together in the pot on the stove. It was yummy. I didn't know if it would freeze well due to the cheese and creaminess of the soup but I froze the leftover soup and it was perfect a couple of weeks later.
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Rich and Simple French Onion Soup

Reviewed: Feb. 1, 2011
Delicious soup which I'll be making again. Unfortunately I didn't have large bread slices so I just used a couple of small slices from a baguette and broiled some shredded cheese on top but it wasn't nearly as yummy as putting the whole thing under the broiler with lots of cheese on it but I've given it a top rating because the onion broth was so tasty. I have to buy some onion soup bowls and will try it again when I've done that.
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Easy and Elegant Pork Tenderloin

Reviewed: Jan. 7, 2011
So easy and quick to prepare. A definite make-again. I followed the directions of the first reviewer since I didn't think there would be enough flavour just using bread crumbs and we loved the zing the Dijon mustard added. Didn't have Panko on hand so I just used Italian seasoned bread crumbs instead.
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Cake Balls

Reviewed: Jan. 1, 2011
I made a batch of these for New Year's Eve. They're easy to do but quite time-consuming and I have a feeling they could be fabulous or horrible, depending on the combination of cake and icing and the proportion of cake to icing. I wouldn't have wanted them any gloppier than the ones I made so I think I'd err on less frosting than more. I made a Betty Crocker chocolate cake and a homemade chocolate frosting to mix in. I froze the mix for about 20 minutes, then made little balls by rolling them by hand, putting the bowl back in the freezer after making about a dozen of them. I found the melon scooper suggested by others didn't work as well. I melted Merckens milk chocolate wafers from the Bulk Barn in a double boiler and used a plastic fork with the two middle tines broken off to scoop them up and dip them in the chocolate before setting them down on wax paper. I found that suggestion on another website and it worked great. These are very pretty and impressive when put into individual wrappers.
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Special Turkey Gravy

Reviewed: Dec. 30, 2010
Delicious and easy. I made exactly as written, except that I used Campbell's low sodium chicken stock instead of turkey stock and didn't add any water. I might try to make it slightly thicker next time by adding a bit less stock.
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Turkey and Quinoa Meatloaf

Reviewed: Dec. 7, 2010
Enjoyed this healthy meatloaf very much, but I think I'll try it again with a bit of chili sauce to add a bit more flavour. The only change I made to it was adding a small diced zucchini (just because I had one in the fridge and thought I should use it up) and cooking it in a loaf pan instead of free-forming it. Thanks for a good quinoa recipe.
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Lobster Dip

Reviewed: Dec. 6, 2010
Be sure to make this a day ahead so the flavours can intensify. I used 11 oz. of lobster since that's what came in the can of frozen lobster I bought from Costco. I squeezed the water out of each piece with paper towels since it was a bit wet. Next time I'd like to try this with fresh lobster. Also, I'd cut the lobster pieces slightly larger (more recognizable) and add them to the cream cheese mixture after it's mixed. Less breakage that way. This dip was a hit and I'll make it again.
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Hungarian Mushroom Soup

Reviewed: Nov. 8, 2010
Excellent soup. I think I added a bit too much parsley because it was slightly overpowering so I'll cut it back a little next time. I used skim milk and low fat sour cream and was concerned it might be too thin but it was thick and rich. Next time I'll also make sure the mushrooms are browned along with the onions for extra flavour. Oh, and I only had a half pound of mushrooms on hand and found that it was plenty. Good cold weather soup.
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