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

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Cabbage Fat-Burning Soup

Reviewed: Feb. 15, 2015
I don't know how effective this soup is as a weight loss aid, but, just as a soup, it is VERY bland. So bland in fact, that I can't envision CHOOSING to eat this day after day. I added lots of salt, pepper and Louisiana Hot Sauce just to make it "kind of" palatable. Since I still have quite a bit left, and am hoping to save it from waste, I am also considering the addition of a pound of browned ground beef or sausage, but wonder if I should just cut my losses and save the ground beef for something else. I would think lots and lots of exercise would be preferable to eating this very often.
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Chicken, Avocado and Mango Salad

Reviewed: Feb. 10, 2015
I would be interested to know what kind of chili garlic sauce everybody has used. I used Mae Ploy Sweet Chili Sauce and found the dressing just a tiny bit too sweet. I am tinkering with the dressing to get more heat and will add some sriracha or samba oelek, next. The combination of the avocado, mangoes and chicken works very well together. Two suggestions though: 1) Make only as much as you plan to eat. It does not keep well. 2) Don't use avocado or mango that are too ripe. The resulting mush isn't too attractive.
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Roasted Chickpeas

Reviewed: Jan. 3, 2015
I made the recipe using garlic salt, cumin, cayenne and black pepper and found that another 10 minutes in the oven was needed to make them crunchy. Even with the liberal use of spices, I found it difficult to get much flavor on the peas. They reminded me of half popped popcorn, but had less flavor. If I make these again, I might try bacon drippings a pinch of sugar and dried dill.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 23, 2014
I made the recipe, as written, leaving it to slow-cook for for nearly 8 hours. It was OK, but seemed a bit sweet than I like. Reading through the ingredients again, the only thing I can figure is that my corn must have been the culprit, or maybe the enchilada sauce. If I were to make this again, I'd reduce the amount of corn by a third, and use taco seasoning rather than enchilada sauce.
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Bubba's Hot Tamale Pie

Reviewed: Dec. 19, 2014
If you like hot tamales, you'll like this dish.
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Chef John's Chicken Marsala

Reviewed: Dec. 5, 2014
I am a huge Chef John fan, but this fell a little short for me. The chicken ended up being a bit tough and somewhat bland. Maybe I picked a bad chicken, or did something wrong, but it failed to impress. Nevertheless, GO CHEF JOHN!!! KEEP THEM COMING!
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Awesome Broccoli-Cheese Casserole

Reviewed: Dec. 5, 2014
I thoroughly enjoyed this recipe, although I confess, I altered it slightly. When shopping, I misread the amount of broccoli called for and bought less than needed. To compensate for the lack of filling, I added cooked rice to the mix. Also, I liked the idea of a crunchy top, so I sprinkled crushed canned onion rings and croutons on the top before baking. It turned out great. One of my daughters thought it was the best broccoli casserole she had ever had. Thanks, Stacy!
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Mar's "Brine Your Turkey Like You Mean It"!

Reviewed: Dec. 5, 2014
Brining is the "secret" to a moist turkey, and this brine adds some wonderfully subtle flavors. I'll be using this every year.
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Dad's Leftover Turkey Pot Pie

Reviewed: Dec. 5, 2014
A nearly perfect comfort food. I made this using leftover Thanksgiving turkey, deviating from the original recipe, only by adding a cup of diced potatoes to the mix. It worked out very well and was enjoyed by all. It's a basic, no fail recipe that can be tailored to any taste. I'm sure I'll be making some version of this for years to come. Thanks for sharing Rob.
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Baked Teriyaki Chicken

Reviewed: Sep. 25, 2014
I made this recipe as written, except my thighs were not skinless. I liked the idea of using the various ingredients, instead of buying bottled teriyaki sauce, but found the end result less than hoped for. While a lot of folks use a timer to tell them when something is done, it's much better to use a thermometer. I found the chicken got to an internal temp of 165 (perfect), long before it had been in the oven for 60 minutes.
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Grandma's Chicken Noodle Soup

Reviewed: Sep. 23, 2014
I made this using rotisserie chicken and homemade noodles. It couldn't have been much easier, and I doubt there is much of anything one could do to mess this recipe up. The only other thing I changed was to add a splash of cream towards the end of simmering. I felt this added just a bit of richness to the broth.
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Stuffed Green Peppers I

Reviewed: Sep. 8, 2014
I made the recipe exactly as written. I thought they were OK, but, all in all, just average. It's a good start, but way too bland. If I use this recipe again, I'll add lots of garlic, basil, jalapeño, or something, to kick it up a notch. I liked the suggestion about using spaghetti sauce. It might be fun to use pasta instead of rice, too.
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Zucchini 'Noodles'

Reviewed: Aug. 23, 2014
I bought a little kitchen gadget called a spiralizer. By pushing/twisting zucchini (or, yellow squash, cucumbers, etc), through the gadget, it creates perfect spaghetti like strands. The prep of this recipe is made very simple.
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Fresh Corn and Avocado Salsa (Pioneer Woman)

Reviewed: Aug. 6, 2014
Pick the most plump ears of corn you can find and go easy on the salt.
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Homemade Refrigerator Pickles

Reviewed: Jul. 18, 2014
I was very pleased with the outcome. I sliced, julienned and actually used an apple peeler on the cucumbers to vary their shapes. It all worked. Flavor was wonderful, even if it was a tad sweet for my taste.
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Sesame Noodle Salad

Reviewed: Jun. 23, 2014
As written, I gave this recipe a 3 out of 5. The sesame is just way too much! As others suggest, the sesame needs to be at least halved. A little goes a long way! That having been said, the recipe has the potential to be very good. I'll try again with a few adjustments. By the way, it's much better cold, after sitting in the fridge overnight.
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Salsa II

Reviewed: May 28, 2014
I've made this recipe twice now. It has a really nice flavor, but is a bit mushy. Next time, I'll boil the mixture short of being soft and let it rest off the heat. Like so many salsas, it's better after a day or two in the fridge.
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Ground Beef and Cabbage

Reviewed: May 28, 2014
I made this pretty much according to the recipe, but admit to adding a 2nd can of tomatoes and 4-5 cloves of minced garlic. I then served it on a bed of white rice. It was excellent, or I think maybe "satisfying" is a better word to use. This is comfort food. It's not what I would call restaurant quality and it's not going to win any cook-off contests, but it's damned good! When I make it again, I'll add some red pepper flakes, a bit of cayenne or some Louisiana Hot Sauce for a little extra heat. Thanks Graham!
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Oven Fried Chicken III

Reviewed: Apr. 11, 2014
The flavor was good, but it never really got crispy. In retrospect, I think I used a "too small" baking dish. It probably would have been helpful to use a baking dish where the chicken wasn't crowded. I might also try halving the butter, as well.
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Pot Roast in Foil

Reviewed: Apr. 2, 2014
This is very good as written. It made an abundance of gravy and I was actually very surprised at how tender the beef was. I can only guess that some of you, complaining that the meat was dry, used cuts with little, or no fat. Next time, I'll add some sliced onions on top of the gravy mixture. Thanks, LBEECH!
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