Love2Cook4You Recipe Reviews (Pg. 1) - Allrecipes.com (10290749)

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Authentic Thai Coconut Soup

Reviewed: Mar. 26, 2014
I thought this was great. Of course, I did read the reviews and modified a bit. My one local Asian store did not have lime leaves. So I took the advice of another viewer and used the zest of a lime. I also added the lime shell to the pot once I took out the juice. I added more fish sauce and added Red curry paste (lots.) I like that spicy/salty/sweet taste. I used Palm sugar (I have that, I'm sure brown is fine, but I like the Palm Sugar.) I did not precook the shrimp. I added it at the end. It added a lot of shrimp flavor to the dish. I cooked it for a few minutes on simmer and the shrimp was so sweet. For leftovers, I took the shrimp out and heated the soup without the shrimp. I dropped in the shrimp to the heated soup. This way it does not dry out the shrimp and still so sweet. I also added a 1/4 cup of cilantro which I love in Thai cooking. I also took the shells of the shrimp and cooked them with water to get a great shrimp broth. Will be using that in a Tom Yum soup. Thank you for this recipe. YUM. Next time I will double the soup, as I will freeze the soup and add the shrimp as needed.
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Cream Cheese Frosting II

Reviewed: Jan. 26, 2014
I did not like this recipe. It was so runny that I kept adding more confectioner sugar to make it stiff. It didn't and the only thing I achieved was a sugar frosting. Finally I added more cream cheese, but it was so runny. I did kind of pour it on my carrot cake, but I have made much better cream cheese frosting.
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Creamy Bacon-Wrapped Chicken

Reviewed: Dec. 21, 2013
I really like the taste of this dish. My problem was a lot of the cheese filling came out......... :( When (not if) I do this again, I would make sure to use lots of toothpicks to hold it together, or maybe even sew it shut.
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Awesome Slow Cooker Pot Roast

Reviewed: Nov. 30, 2013
OK, I did take into consideration the reviews and another recipe from this site. I seared the chuck roast with salt and pepper. I also sauteed onions and garlic and added them to the slow cooker. I used one can of cream mushroom and a box of beef broths. (no onion soup.) For spices I added thyme and bay leaf. Plus, about 3 hours in I added carrots and potato's. This is a recipe that is easy to play with. All in all, it is YUMMY. I will used this as a base for the future. Gravy needed to thicker, but that is easy enough. Thanks for the recipe.
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Absolute Mexican Cornbread

Reviewed: Nov. 25, 2013
I agree, this is a little greasy, but it is still the BEST Corn Bread I have ever made. Loved the flavor, and it is moist. So often, if you read the recipe on the side of a corn meal box (which I have), it often comes out dry. I will downsize on the butter next time, but I did find the flavor terrific. This will be my "go to" recipe for Corn Bread!!
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Dijon Roasted Potatoes

Reviewed: Nov. 21, 2013
I do not like writing bad reviews. However, let me say what I did. I used fresh rosemary, which I thought would infuse more flavor. NOT. I had marinated the potatoes for over 3 hours. I even took the extra sauce left in then bowl after I dished out the potatoes and added cornstarch to thicken the sauce. I added those to the potatoes while cooking. When we finally sat down to eat..... I could not taste anything. For me, I still need to keep looking for a good "Oven Potato recipe."
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Garlic Teriyaki Edamame

Reviewed: Nov. 20, 2013
I recently went for sushi and had their "garlic edamame." I thought, I need to make this! I made this with the frozen edamame in the pods. I used the sesame oil and added minced garlic I had on hand. For me the key was lots of garlic (about 2 TBL's.) I only used soy sauce (low sodium) and also put water in the pan. I did not measure it out. I simply sauteed the garlic in oil, then added soy and water and put in the edamame which was frozen. I also wanted the sauce thicker so I added some corn starch. The key for me to the flavor was time......... After 5 minutes, there was still not enough flavor. After 20 minutes, the flavor was infused in the pods. I also did add a couple of TBL's of brown sugar. It went over very well. Will make again, and thanks for the recipe!!
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Sam's Famous Carrot Cake

Reviewed: Nov. 29, 2011
This recipe was good, but my favorite 'carrot cake' recipe comes from the Los Angeles Times cookbook. YUM. This was a bit oily, as others as have said. I did what someone suggested and added some lemon juice and rind, which as tasty, as I do love the taste of citrus. If I would make any suggestions, it would be to lower the raisins and coconut the 1/2 cup and add one more cup of carrots for a more carrot taste. I know some said the pineapple was chunky, but I used the crushed and it was fine for me. I did use "carrot cake frosting II" (there are two of those and I used the one which had 8 oz of cream cheese and 4 cups of confectioners sugar.) That was FANTASTIC.
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2 users found this review helpful

Potato, Broccoli and Cheese Soup

Reviewed: Nov. 29, 2011
In all honesty, I don't like rating less than a 5 star, but in this case, I can't. While the recipe is simple enough, the taste was way too bland. I did what others suggested and cooked 3 large cloves of garlic with the onions, but to no avail. I also added garlic powder at the end, which did help it a little, but there is no real flavor to this dish. It's edible, but it still sits in my fridge. I'm glad others have liked it, but I would not make this again. I am sorry I couldn't give this a better review, as some simple recipes are AMAZING.
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3 users found this review helpful

Basic Cream Cheese Frosting

Reviewed: Nov. 29, 2011
this is a great recipe. I did notice when looking at carrot cake recipe's they mention using 'cream cheese frosting II', however there are 2 of those! I like this one. I, like some other review varied the powerded sugar. Since I wanted my frosting "stiff" I used more sugar, which was great. For those who want to frost the entire cake, (I am a former professional cake decorator) here at some hints for ALL cakes. Freeze the cake. Use the frosting between layer and cover the entire care with a thin coat of frosting. (This way the crumbs are only in the coat and it acts as a seal on the cake. Once again freeze or refrigerate, and then put on the final layer of frosting. This way you won't pull the crumbs into the frosting and it looks fabulous.
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24 users found this review helpful

My Mom's Good Old Potato Salad

Reviewed: Nov. 25, 2011
WoW!! What an easy recipe that is so easily adaptable to personal tastes. Since I was only cooking for a couple of people, I just estimated with 4 large potato's and 5 eggs. Approx. 3/4 cup mayo, and a dash of mustard. (I could also see adding a shot of a Louisiana hot sauce, which I love.) I used bread and butter pickles cut up, the flavor of those sweet rounds and added a little juice. I have since made this several times, and what I find works best for me is some pickle juice and white vinegar which gives it the bite I love. Also adding fresh chives..........I want to thank Holly (who reviewed this recipe) when she wrote ' to cook the potato's whole in their skin, and then peel and chop after they were cooled.' That was PERFECT (because I know I can overcook potato's and they will turn mushy. In fact, I will also now make my mashed potato's this way.) This was my first time making potato salad and I will not buy store bought again, this was just too good and easy. Thanks for posting.
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7 users found this review helpful

Banana Crumb Muffins

Reviewed: Nov. 23, 2011
YUMMY! A few things I changed from reading the reviews............. I used 'butter flavored Crisco' instead of oil. I also used the electric beaters when I mixed the sugar (1/2 cup white, 1/2 cup brown,) egg, Crisco, (I did not melt the shortening), bananas, and added 1 teaspoon of vanilla. I liked using the beaters because it turned out so light and fluffy, which is just what I wanted. Loved the crumb topping. This recipe is so easy, and was able to put it together quickly. I divided the recripe into 3 mini loaf pans. I was concerned, as the batter did not even come up to halfway in the pan. I believe because of the mixer, it came out PERFECT. Three beautiful loaves, as the batter rose to the top of the pans. I also added 1/2 cup of chopped walnuts (which I roasted in the oven for about 10 minutes), I added this to the egg mixture after beating and just before adding to the dry mixture, (I did as 1/2 tsp of cinnamon to the flour mixture.) This recipe makes a great gift. I think next time I'll add some chocolate or butterscotch chips. Thank you Lisa, I agree with so many others, a definite recipe which will be a staple. I will never throw those brown banana's away again!!
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World's Best Lasagna

Reviewed: Aug. 2, 2011
I made today for a friend, and since I wanted to try it myself, I almost doubled the recipe. What a yummy sauce, it was fantastic. Even though you have to wait a while for the flavors to meld, it was yummy. I too agree with others that the fennel adds so much. I ended up using a lb of parmesan cheese, and it was great. I should have used the no boil noodles that were recommended, so my noddles tend to come out in broken pieces, but of course no one really see's that. I didn't have italian seasoning, so I used dried oregano, marjoram, dried and fresh basil. I didn't have any parsley, but I didn't feel like I missed anything. On the deep dish I made one in, I did layer the bottom with noodles first. I gave it to my friend with an Italian salad with Italian Dressing Mix, and toasted Garlic Bread, both from this site. Thanks for submitting such a great recipe..... oh, and I used the Hot Italian sausage (I like things spicy.) I will never use a canned sauce again.
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7 users found this review helpful

Brazilian Fish Stew

Reviewed: Jun. 24, 2011
This is an AMAZING recipe. So easy to make and to tweek to your desires. I did use lite coconut milk, which was great. I loved the taste of the the canned tomatoes, I think they added a bit of bite which I love. I scaled the recipe to 4, instead of 6 because I only had 1 lb. of fish on hand. In the marinade I used extra lime juice because I love citrus and it was great. I also marinated for about 24 hours because in the former reviews that seems to make a difference. I also added the marinade to the soup. I used 1/2 of green, yellow, and orange peppers (my market had a sale and I take advantage of those.) Once I added the cilantro it all came together. YUM, YUM, YUM. It was a bit sweet so I added so salt and WOW. This is so fantastic. Thank you BellevueMama for posting this. :)
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7 users found this review helpful

Butternut Squash Soup

Reviewed: Dec. 13, 2007
YUMMY. Like so many others, I tweaked this recipe quite a bit. Because of time limitations, I baked the squash in a pan of 1 inch of water, skin side up - yesterday. I also added 1 large sweet potato that I cooked in advance as well. Today I melted the butter added the onion - 1 whole - and besides adding the marjoram, I added about 2 teaspoons of curry powder. I only used about 3/4 of a package (6 oz.) of cream cheese. Which gave it a rich, but not overpowering taste. It needed a little salt, and is so incredibly tasty. I was making it in advance for a party but I like it so much I know I'm going to have to make another batch.
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5 users found this review helpful

Scottish Shortbread IV

Reviewed: Dec. 11, 2007
I am new to cooking, but love this website. I find it so helpful to read the reviews as I am able to get the best out of a recipe. On this recipe I used 3 & 3/4 cup of flour. Next time I would increase that amount because while the taste of the shortbread was absolutely fabulous, the shortbread did spread. Also, when I kneaded the dough, I used 1/2 flour and 1/2 confectioners sugar on the board. This gives it a much sweeter taste. I took it to a party tonight, and it was a BIG hit. I even got asked for the recipe. Not a single piece left, but thank goodness I kept 3 pieces at home to have with my tea. Also, I cooked it in 2 batches. The first batch turned out perfect at 25 minutes. The second batch was a little overdone at 25 minutes. I realize I would rather have them underdone than over done. Brown does not work on shortbread for all you novices out there like me. Cheers.
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