love2cook Recipe Reviews (Pg. 1) - (10258406)

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Chicken Salad Sandwiches

Reviewed: Apr. 5, 2009
Great flavor! I made a few adjustments based on what I had in the fridge- I used dill relish instead of sweet, no green pepper, olives, or almonds. Celery and onion gave it enough crunch. It was very good and I'm looking forward to eatting the leftovers tomorrow.
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14 users found this review helpful

Venison Stew I

Reviewed: Jan. 21, 2008
This was so good! I'm not a big venison fan, but we have a ton in the freezer to use so I tried it. It was fantastic. I did soak the meat in milk before browning it to get rid of the gaminess as much as possible and I brown it with the onions. I also used a combination of red wine and beef broth rather than water. It was a hit and was a perfect cold weather meal!
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5 users found this review helpful

Bacon Wrapped Pork Medallions

Reviewed: Mar. 7, 2012
Easy and quick. I made this exactly as written and it turned out perfect! Looks very nice and tastes great. They were even better the next day!!
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4 users found this review helpful

Rhubarb Crunch

Reviewed: May 28, 2008
Very easy and quick to make. I thought the crust on bottom got very hard. The flavor was great, especially the next day. The topping wasn't as cruchy as I like. personally, so I would maybe just use less of it. Overall, I loved it. Heated in microwave with a scoop of vanilla ice cream- Perfect!
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4 users found this review helpful

Rockin' Salsa

Reviewed: Sep. 21, 2011
love the sweet with the spicey taste. made this a couple years ago according to recipe and am making again this year cause it was a hit then.
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2 users found this review helpful

Smoked Salmon Spread

Reviewed: Jun. 6, 2012
I made this just as written, only I quartered it for a small batch. Also, I put some dill relish in the mix instead of dill weed cause thats all I had. I put it on cracked pepper triscuits with lettuce and a slice of tomato. It was a perfect lunch on a beautiful summer day out on my deck. Thanks!
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1 user found this review helpful

Mushroom Melt Stuffed Chicken

Reviewed: Jan. 5, 2011
I was really excited about this recipe, but was sadly disappointed. I really did not like the mushroom stuffing. I stuffed the chicken breast rather than rolling it, but I doubt that made too much difference. I made the recipe pretty much as stated, using portabella mushrooms. I used regular havarti (couldn't find havarti-pepper) and it had no impact on the flavor. I would use something with a stronger flavor for sure. I think I didn't like the bread crumbs mixed with the shrooms? I don't know what it was! However, I did like the bacon wrap idea and also brushed it with balsalmic vinigar like another reader suggested and that was really good. I doubt I will make this again. It sounded so good and smelled great, looked amazing when I took it out of the oven, but I pretty much ate around the stuffing, so can't say that its a keeper at all. Hubby didn't care for the stuffing either. Thanks though!
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1 user found this review helpful

World's Best Lasagna

Reviewed: Oct. 24, 2008
def. the best lasagna I've ever made! The sauce is the big difference and it is amazing! I made it as stated in recipe except I used 2# sausage because it was defrosted already. The mix of burger and sausage would probably tone it down a little, although I liked it with sausage only. I can't wait to make this again and share it with friends. I can't rave about the flavor enough! Thanks!
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0 users found this review helpful

Mushroom Cube Steaks

Reviewed: Aug. 27, 2008
Very quick! Very flavorful! This is a keeper! My hubby loved it! I didn't measure, so probably used more Worchestershire and I used a more onion cause thats what we like. I also used horseradish mustard and liked that flavor, but reg dijon would have done just fine. I made it with beefy rice and served it on top. Excellent! No extra sauces needed. No leftovers.
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0 users found this review helpful

Beef Stroganoff III

Reviewed: Jul. 17, 2008
I loved this recipe as a starting point for my own version. I made a few changes, but I think I got a similar flavor in the end. I made the folowing changes just based on what I had. I used ground beef and sausage and a vidalia onion instead of green. I also added a little cream cheese because I didn't have enough sour cream. Otherwise I followed the recipe and served it on rice. It was fab the next day when I reheated it also. A much appreciated change from my regular recipe. I love it!
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French Onion Soup Gratinee

Reviewed: Feb. 24, 2008
I didn't care for the flavor of the broth in this recipe. I love French onios soup and thought this would be perfect, but wasn't impressed. I think it was the fact that there was so much more chicken broth than beef that I didn't like. I will stick to my old recipe, but thanks for the recipe, anyways.
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0 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Dec. 16, 2007
This was delicious! And EASY! Tastes even better the next day. I used 6 c. beef broth, no water, used 2 cans of italian diced tomatoes (not drained) and used more carrots cause I didn't have zucchini. I used regular pasta shells cause I didn't have tortellini and boiled them separatly and added to each bowl of soup. Can't wait to try it with the tortellini though! So good- has similar flavor to the minestrone soup at Olive Garden. Definelty on the list of winter soups for a cold day!
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