Love2Cook Recipe Reviews (Pg. 1) - Allrecipes.com (10438405)

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Unstuffed Cabbage Roll

Reviewed: Aug. 26, 2015
Bland. Bland. Bland. If I ever make this again, I'll use some spicy ground sausage, or something, to kick this up a notch.
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Chicken With Mushrooms

Reviewed: Aug. 21, 2015
I think, as many have indicated, this recipe is an excellent place to start. Having made it first, exactly as written, I found it to be very bland. Nevertheless, by simply adding salt, pepper and some dried oregano (or other spices) to the bread crumbs before dredging, it is improved immensely. I would also suggest thickening the sauce with 2 teaspoons of dissolved corn starch to thicken the sauce.
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Photo by Love2Cook

Sweet Hot Mustard Chicken Thighs

Reviewed: Jul. 17, 2015
As usual, Chef John created a nice recipe for chicken. This is a winner, even though it takes second place to his Cherry Bomb Chicken, also found on this site. Thanks, Chef John!
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Low Carb Jambalaya

Reviewed: Jul. 16, 2015
To be nice, I liked the recipe and it's is very filling. Nevertheless, IMHO there is room for improvement. Next time, I'll choose two meats instead of using all three and to make it more traditional, will add celery and maybe okra. I love fresh ingredients, so I started with uncooked andouille, uncooked chicken and uncooked shrimp. This made prep a fairly tedious job. Unfortunately, the end result didn't match the effort.
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Barbie's Tuna Salad

Reviewed: Jul. 15, 2015
Use of the dried herbs made the mixture a bit too crunchy for my taste, that is, until it sat in the refrigerator overnight and was able to absorb some of the moisture from the mayonnaise. I suspect that the recipe would be vastly improved by using fresh ingredients rather than the dried versions. The flavors were interesting (especially the curry), but I've had a lot of tuna salad recipes that I prefer. IMHO it was just OK.
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Mama's Asian Chicken and Rice

Reviewed: Jul. 14, 2015
I had been put off a little bit by the combination of ingredients, but decided to make it anyway, based on the rave reviews. I made it EXACTLY as written and it was fantastic! Not only will I make it again, this has leap-frogged to the top of the list of my new favorite recipes. Thanks, scarlett! UPDATE: I made this again in a friend's kitchen. She didn't have a cover for her skillet. While the flavors were still there, the chicken was much tougher.
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Buttermilk Ranch Cheeseball

Reviewed: Jun. 23, 2015
Very fast and easy! I made the shape more into a cheese log rather than a ball, and took it and a few sleeves of Ritz crackers to a small party. It was gone in no time and everybody raved about it. Thanks CASTOWAYS!
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Unbelievable Chicken

Reviewed: Jun. 23, 2015
This recipe was/is a big hit at my house! The only thing I changed was to use thighs instead of breasts. It's definitely in my top 5.
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Texas Slaw

Reviewed: Jun. 18, 2015
I was really not expecting to like this recipe, but felt compelled to try it based on the reviews. I am really glad I did. It's a very good cole slaw. The only thing I did to deviate from the the original recipe was to use fresh corn, rather than canned. Fast. Easy. Unique. Flavorful. Winner. Thanks CINP!
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Salt and Vinegar Chicken

Reviewed: Jun. 16, 2015
I scaled it down to two servings, but found it difficult to use 1/4 of an egg, so I used a whole one. Otherwise, I made it exactly as written. It was good, but did not have the pronounced vinegar taste I had expected. Even after the chicken was done (reached an internal temp of 165), the skin hadn't crisped up much. Next time, (if there is one), I'll add pepper and garlic to the marinade and finish it under the broiler.
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Addictive Sweet Potato Burritos

Reviewed: Jun. 16, 2015
I was hesitant to try it at first, but the good reviews finally won me over. Using dry black beans instead of the canned kidney beans was the only change I made. The burritos were good, but certainly not "can't wait to make `em again good"! In spite of the cayenne, chili powder and mustard, they were still a bit bland. I'd suggest to anyone getting ready to make the recipe to have your favorite salsa on hand.
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A Very Popular BBQ Sauce

Reviewed: Jun. 12, 2015
This is an excellent, nicely balanced BBQ sauce. I followed the directions exactly, except, as suggested by others, cooked the sauce for a minute or two. It was so easy and is so good, I doubt I'll ever buy any ready made sauce from the store again.
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Eastern North Carolina BBQ Sauce

Reviewed: Jun. 12, 2015
Based on the great reviews, I made a batch a few days ago to go with the pork butt I smoked. The taste was good, but unlike the sauces I'm used to, this has the consistency of water. I hope I don't ruin the flavor, but I'm planning to thicken it by adding some catsup, just as soon as there is enough room in the container.
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Easy Garlic Broiled Chicken

Reviewed: Jun. 12, 2015
This is an excellent way to make chicken. I baked a few boneless, skinless chicken thighs at 350 for about 10 minutes, then broiled it for an additional 10-15 minutes, (until the internal temp reached 165). They were juicy and extremely tasty. I'll be making this all the time. Thanks Avasewell!
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Basic Brine for Smoking Meat

Reviewed: Jun. 8, 2015
Great basic brine! You really can't go wrong, and brining is the secret to moist meats. I put a cheap pork butt in the brine overnight and slow smoked it the next day on the grill. Even after 10 hours on the grill, the meat was super moist. One suggestion: remember, when removing the meat from the brine, to rinse the meat under cold running water, pat dry with paper towels and then apply your rub.
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Photo by Love2Cook

Pasta Primavera with Italian Turkey Sausage

Reviewed: Jun. 2, 2015
This recipe took a lot of prep. I'm OK with a knife, but needed maybe 30-35 minutes to get everything cleaned and cut. That having been said, the flavor was good, but I was not pleased that some things had become overcooked and rather mushy. I wonder if maybe the pasta should only be half cooked in the beginning, then added at the end to then become al dente. I will make it again, but will ignore the prep/cook times. I'm tempted to make the leftovers into a casserole.
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