lovestohost Recipe Reviews (Pg. 1) - Allrecipes.com (10354248)

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Brownie-Blasted Cookies

Reviewed: Mar. 29, 2015
These were a nice twist to two familiar favorites. I made two changes to the recipe: I added 1/2 bag of mini chocolate chips to the cookie dough (it just felt right) and I added an egg to the brownie mix because when I mixed it as written, it was way too dry and wouldn't blend. I used my large ice cream scoop to make large cookies and, as such, needed to increase the bake time to about 15 minutes. THANKS for the recipe!
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Roast Beef and Cheddar Frittata

Reviewed: Mar. 29, 2015
This was a great way to repurpose leftover roast beef. I chopped between 1-2 C of leftover bottom round roast in place of deli roast beef. Everything else was as written, with white pepper in place of black pepper. I baked it in a pie dish and it took close to an hour to set for me. THANKS for the recipe!
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Chef John's Bourbon Glazed Carrots

Reviewed: Mar. 17, 2015
I'm not typically a cooked carrot fan and I loved these!! The recipe instructions were spot on. I used baby carrots, sliced in half and halved the recipe. I used a honey bourbon and that worked very well. I really liked the heat the cayenne pepper added. I'd rate it 5 stars, but Mr. LTH hated them (he didn't even finish his). THANKS for the recipe!
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Haddock Marinara

Reviewed: Mar. 17, 2015
At first bite, I wasn't a fan. Yet, I found myself continuing to go back for more. The key to this dish is to get a little bit of everything in every bite. This was super easy to throw together (I used a frozen, thawed in the frig, .8 lb haddock filet). I used a scant amount of sauce on the bottom and, if I make this again, I'd skip the sauce and use a larger jar of stewed tomatoes, split. THANKS for the recipe!
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Simply Good Eggs

Reviewed: Feb. 25, 2015
I really liked these! Now, deviled eggs aren't my thing, so I don't have much to compare them to, but I really enjoyed these. I made them using pickled eggs and 1/2ed the recipe for 5 eggs. I chose to decrease the sugar and I'm glad I did because I think the full amount would have been a tad much for my tastes. I love the dill relish and yellow mustard. THANKS for the recipe! (And, if you haven't tried PICKLED deviled eggs yet, DO IT!)
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Potato Cheese Calico Soup

Reviewed: Feb. 23, 2015
This soup was so good Mr. LTH said he liked it, without being asked! I chose to add 4 cloves of garlic (because garlic makes everything better and just seemed a happy threesome with potatoes and cheese) to the onions/potatoes/broth. I had to eyeball/guesstimate the pound of potatoes, but I did my best (peeling the white potatoes, first). I'm way too lazy to do the whole blender thing, so I used my immersion blender instead and it worked like a charm. While the potatoes et al were boiling (the 10 minutes was spot on for me), I sautéed the chopped baby bells and diced red bell in a pat of butter to soften them up. I used white pepper, dried parsley, and season salt to season (as well as salting the broth/potatoes as they boiled). The texture/appearance wasn't quite company worthy, but it tasted good and I'm looking forward to leftovers for lunch tomorrow. THANKS for the recipe!
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Cheese Tortellini Soup and Sausage

Reviewed: Feb. 22, 2015
Mr. LTH, unsolicited, said, "Tell them Mr. LTH loves this." There you go... I used ground beef in place of sausage because I just don't care for sausage. To make up for some of the lost seasoning, I used Italian diced tomatoes. To add nutrients, I added shredded carrots with the browning beef/onions/garlic and chopped fresh spinach when I added the tortellini. It was a tad on the bland side for ME, so I added some seasoned salt to my bowl and that nailed it, for me. THANKS for the recipe!
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Best-Ever Buckeye Brownies!

Reviewed: Feb. 9, 2015
These are really good and take minimal additional effort from baking box (or your favorite scratch recipe) brownies. We prefer Ghiradelli brownies, so that's what I used (and used an 8X8 glass pan since they are a smaller yield). I halved the PB and chocolate toppings to make up for the smaller pan. I wasn't sold on the PB when I licked the beaters, but it really works on the brownies. I'm super lazy, so I nuked the chocolate chips and butter for 45 seconds before pouring them over the PB layer. I'll definitely make these again! THANKS for the recipe!
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Quick and Easy White Cheese Dip

Reviewed: Feb. 7, 2015
The onion I used was quite strong, and I really liked that taste in this dip. I agree with the previous reviewer who said it's a blank canvas and could use a little punch, but I also liked it as is (w/the strong onion). I served it with crackers, tortillas, and bread and found I I preferred the tortillas. THANKS for the recipe!
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Russian Cheese Salad

Reviewed: Feb. 7, 2015
I didn't find the "tang" the submitter mentions in the tagline; all I really got was garlic. The raw garlic is intense, and I'm a garlic fan. The mozzarella was mild and didn't bring a lot to the flavor profile. I liked it, but I probably wouldn't make it again. I did, however, use the leftovers in a breakfast casserole and it was a wonderful addition to that. THANKS for the recipe!
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Breakfast Casserole in a Slow Cooker

Reviewed: Feb. 7, 2015
This is the second slow cooker breakfast casserole I've made and I was concerned about the texture as the first one I made had an off texture. No worries with this one. I chose to use canadian bacon as my protein and added diced onion and yellow red peppers. As I was preparing it, I had leftover Russian Cheese Salad (mozz/mayo/garlic) from this site, so I added that as well, and I'm glad I did. The garlic really made this sing. This is easily customizable and came together in mere minutes. It's not the most visually appealing if you're looking to impress with presentation, but it was really nice not having to preheat the oven and wait an hour for a traditional breakfast casserole to cook. This will be one of my staple overnight guest breakfasts. THANKS for the recipe!
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Hard Boiled Eggs in the Oven

Reviewed: Feb. 3, 2015
If you check out my photo, you can see that mine are not pretty. Hard boiled eggs are not my forte, so I'm going to give the recipe the benefit of the doubt, particularly since our oven can be a bit contrary. I planned to pickle mine, so i wasn't worried about presentation and decided not to bother with the tips from prior reviewers regarding preventing the spots. My eggs did end up with a tony spot or two per egg were contact was made with the tin. I simply sliced it off. The shells did not come off easily for me and one egg was totally ruined. I kept it in the photo so you could gauge the "doneness" of the yolks. While I wouldn't use this method when presentation was clutch, it'll be nice to use when making macaroni salad, or something similar, where presentation is moot. THANKS for the recipe!
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Wild Rice Cheese Soup

Reviewed: Feb. 2, 2015
This is such a versatile soup base! I chose to use two pre-formed hamburger patties that needed using as my base protein. I browned them with the onion and a healthy spoonful (or two) of jarred minced garlic. I also realized I had some slice baby bells needing used, so I added them to the mix, along with a sliver of butter. Surprisingly, there was no grease to drain, so I just added the remaining ingredients to the mix (though I chose to use 2 cream of potato soups in place of the cream of chicken). I also added some chicken broth (maybe a cup or two?) since I'd added so much to the mix. I used Ready Rice (R) Long Grain and Wild Rice (the kind you nuke for 90 seconds) to make this even easier (2 pouches). At some point in the process, I also added some shredded carrots so I felt like we were getting some veg. When I read a prior reviewers note that she'd left out the cheese because it wasn't needed, I scoffed. I wish I hadn't, as I just wasted calories I didn't even know were there... THANKS for the recipe!
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Oregon Fall Salad

Reviewed: Feb. 1, 2015
This is such a nice, simple, light salad. My bags of greens were 7oz each (and I used two), so I knew I'd have to increase the dressing to coat it all. I upped the EVOO to 2 TBSP and the vinegar to 1 TBSP (knowing that ration works for me). I used 10 cranks of sea salt from a ginger and about 1/8 tsp of white pepper. I subbed almonds for the hazelnuts per personal preference and I used a Granny Smith apple (the tartness really worked). I can see making this again, particularly as a salad for a dinner party. THANKS for the recipe!
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Angie's Mango Pineapple Salsa

Reviewed: Jan. 12, 2015
I liked this! I scaled it down to use one mango and I'd grabbed a red onion instead of Vidalia. I'm one of those cilantro haters, so I subbed dry parsley, but have no doubt it'd be delightful w/cilantro, if you like it. I served it atop blackened tuna steaks and it worked quite well. I'm excited to have the rest in the freezer for future use. THANKS for the recipe!
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Chocolate Mint Crinkle Cookies

Reviewed: Dec. 22, 2014
This cookie is a tough one to rate for me; I'm torn between 3 & 4 stars. Ultimately, 4 stars is "I liked it" and I did, so we'll go with 4. One thing I DON'T like is having to wait for dough to chill. If I'm baking, I want to get it all done NOW. That being said, after the minimum two hours, the dough was ready to work with with no issues. These taste good, but I only want one. It's kind of like an after dinner mint where one is enough (which is not a bad thing). I ended up yielding just shy of 4 dozen smallish cookies. One thing I DO like is easy clean up and I liked not having to wash the cookie sheets since I'd used Raynolds (R) pre cut parchment sheets for cookie trays (which they provided, but my opinion is still my own; I'm not that easily bought). THANKS for the recipe!
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Chocolate Peanut Butter Blossom Cookies

Reviewed: Dec. 22, 2014
These were a great subtle twist on a classic favorite. I ended up yielding 42 smallish cookies. As I was rolling the balls, I noted some of the chocolate/PB hadn't fully mixed. Partially because I kind of dug the swirled look and mostly because I"m lazy, I left them as they were with no issues. My only slight criticism is I had some breakage issues w/a few of the cookies when I pressed in the kiss (and they weren't overdone, which would make the breakage make sense due to dryness). I used milk chocolate kisses because I'm not a dark chocolate fan and had about 15 kisses leftover from a "regular" sized package of holiday kisses. I must admit I was happy to not to have to find room in the already loaded dishwasher for the baking pans since I'd used the Reynolds (R) precut cookie sheets (which they provided, but is not skewing my review; I'm not that easily bought...). THANKS for the recipe!
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Cheesy Potato Leek Soup

Reviewed: Dec. 16, 2014
This is a nice tasting soup. The texture was a bit off for me, but that's an issue I always have with potato soups, so I'm not blaming the recipe. I had to make a few tweaks out of necessity (read: lack of prior planning). I forgot to pick up coriander, so I subbed 1/2 tsp of cumin in it's stead. Our grocery store had no leeks, so I used some green onion and upped the garlic. I had white potatoes that needed used, so that's what I went with. I thought I had a Colby mix, but only had sharp cheddar, so in it went, and I also used milk in place of the high fat (and more delicious, for sure) heavy whipping cream. I also did add salt and about 1/2 tsp of white pepper. This came together quickly and we liked it, especially with the chives on top. THANKS for the recipe!
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Sandy's Homemade Broccoli and Cheddar Soup

Reviewed: Dec. 15, 2014
This, with a few minor tweaks per personal taste, was delicious! I doubled the recipe so I could have leftovers. When I added the onions to the butter, I added a teaspoon of minced garlic, as well. I skipped the celery because I hate it and added a healthy tsp + of salt and about 1/2-3/4 tsp white ground pepper. I used a mix of pre shredded bagged Kraft (R) cheddar and some fresh grated extra sharp Drucks (R) white cheddar (and probably used a bit more than called for because, well, because it's cheese!). I found it a touch bland at tasting, so I added a dusting of seasoned salt and a dusting of Adobo seasoning. Perfect. Try it as is, and then alter w/salt/pepper to your personal tastes. THANKS for the recipe!
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Crocked Tater Tot® Soup

Reviewed: Dec. 9, 2014
This was an interesting recipe and I was intrigued by the crock pot aspect. I tossed everything in the crock pot before work and came home to...well, I'm not sure it can be called a "soup"; it was more like "cheesy potatoes". There was some significant stickage to the sides (I'd sprayed it, too), but that is my fault as the recipe calls for intermittent stirring. While the taste is fine, the texture is just a bit too gluey for me. I fought the urge to add stock to it this morning and now I wish I had. It's not something you'd serve guests, but it is certainly worth trying for yourself to see if it's up your alley. THANKS for the recipe!
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