Love2Cook Recipe Reviews (Pg. 2) - Allrecipes.com (10438405)

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Caldo de Res (Mexican Beef Soup)

Reviewed: Mar. 2, 2014
I made this soup as written, except I substituted beef short ribs (couldn't find beef shank with much of any meat on the bone). Although it calls for a lot of ingredients, I thought the end result was well worth the effort. It's is a terrific soup! I reminds me a lot of Vietnamese Pho. In fact, I'd bet adding basil leaves, mung beans and sriracha sauce would be great. Kind of a Mexican Pho.
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Super-Delicious Zuppa Toscana

Reviewed: Feb. 27, 2014
This is one fantastic soup! I just had my second bowl. I wouldn't change a thing with regard to the ingredients used. However, the recipe was vague about the size of the potatoes, whether they should be peeled or not and how big of a bunch of spinach to use. I used about 5 ounces of spinach, and 9 smallish Idaho red potatoes. Next time, I'll peel the potatoes to avoid having strips of peel and will trim away all of the spinach stems. I'll be making this again soon.
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Chef Kurt's Beef Tenderloin Stroganoff

Reviewed: Feb. 27, 2014
Good stuff!
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Robo's Spicy Mexican Stew with Apple and Corn

Reviewed: Feb. 21, 2014
It's my recipe, but everybody who's tried it offer rave reviews!
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Fruit Dip II

Reviewed: Feb. 4, 2014
I tried this dip precisely because it only had two ingredients, great reviews and I didn't have much time. It is a perfect compliment to cantaloupe, apples, pears, grapes and strawberries. The best suggestion I read was to be sure to use softened cream cheese. Thanks, Crystal!
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4 users found this review helpful

Quinoa and Black Beans

Reviewed: Feb. 4, 2014
I'm relatively new to using quinoa, and was surprised this recipe was so good. I served it at a Christmas gathering, specifically trying to come up with a side dish for my vegetarian nephew to enjoy. He liked it, as did all the omnivores. The next day, the leftovers were just as good right out of the refrigerator. One of the other reviewers said that they thought it could be served as a main dish. I don't disagree. I'll be making this again. Thanks, 3LIONCUBS!
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Fra Diavolo Sauce With Pasta

Reviewed: Feb. 4, 2014
I love it when simple recipes come together, and this one does! Two suggestions, though. Use San Marzano tomatoes if you can find them, and do not use shrimp, or scallops that have already been cooked. It makes a difference. Thanks, MARBALET!
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Scalloped Potatoes II

Reviewed: Feb. 4, 2014
I layered in a sliced onion and pre-mixed the flour with the milk as suggested by some of the other reviews. It's a nice easily prepared recipe. I'll make it again. Thanks, BUCHKO!
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Grilled Portobello Mushrooms

Reviewed: Feb. 4, 2014
Good stuff! I love the way these big portabello caps mimic meat. I would agree with some of the other reviews that the recipe calls for a bit more balsamic vinegar than I think is needed, but then I was using a cheaper, more tart vinegar than is available. An aged, mellower version might be just right. Since, in addition to meat, mushroom caps mimic sponges, I wouldn't let them marinate much longer that an hour. Thanks, BFOLLICK!
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Mexican Caviar

Reviewed: Feb. 4, 2014
I recently made this salsa for a Super Bowl party that got cancelled because of ice and snow. With a whole batch to deal with, and cognizant of my recent resolution to not waste food, I've been thinking of ways to eat it all up. The usual way, with chips is/was great. However, serving it on top of baked chicken or fish has become my new favorite thing. It really brings out new flavors in everything it touches. Night before last, I grilled a large portabello cap, placed a juicy piece of baked chicken on top and added maybe a quarter cup of salsa on top of that. It was fantastic! Not only was it tasty, filling and beautiful, it was well under 400 calories. While I loved it as written, I can imagine that adding corn and black beans would also be very good and extend the number of servings. Thanks, DEBOKC!
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Portobello Mushroom Stroganoff

Reviewed: Jan. 28, 2014
I read a lot of the reviews and finally decided to make the dish as written. I'm glad I did. It was excellent. I love stroganoff with meat, but I didn't even miss it this time. I'll be making this again. Thanks CHORDATA!
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Vietnamese Sandwich

Reviewed: Jan. 3, 2014
Tasty!
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Real Hummus

Reviewed: Jan. 3, 2014
Very bland as first written. I ended up tripling everything but the garbanzo beans.
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Photo by Love2Cook

Delicious Ham and Potato Soup

Reviewed: Dec. 28, 2013
ThisI is my new "go-to" ham and potato soup recipe. You can't mess it up.
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Chicken and Gnocchi Soup

Reviewed: Dec. 13, 2013
Excellent soup! To make the recipe, I used equal amounts of the onions, celery and carrots (1 cup), but followed the rest as written. It was very thick, reminding me of chicken pot pie, without the crust. I may add frozen peas next time.
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Braised Balsamic Chicken

Reviewed: Dec. 4, 2013
I made this recipe exactly as written. I was certainly edible, but the flavors weren't very well balanced. While I am a big fan of Balsamic Vinegar, and used a very good, aged vinegar, it overpowered the chicken and was the dominant taste. Next time, I think I'll try halving the amount of vinegar, supplementing with chicken stock, or water. Also, the Balsamic Vinegar significantly darkened the dish, making it much less visually appealing than the picture indicates.
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Rusty Chicken Thighs

Reviewed: Nov. 13, 2013
I'm a big fan of Chef John, so I try a lot of his recipes. This one does not disappoint. I made it exactly as he suggested, except, (since I don't like dirty dishes), I used a gallon size zip lock bag to marinate the chicken in, instead of a flat baking dish. The chicken was moist and had a balanced flavor ... not overpowered by any of the contrasting ingredients. I'll definitely make it again. Thanks, Chef!
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Italian Dressing Mix

Reviewed: Oct. 17, 2013
I'll never buy Italian Dressing Mix at the store again.
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Tropiguac (Hawaiian-style Guacamole)

Reviewed: Sep. 2, 2013
I made this exactly as written and think it's very good, but suspect that it will be better as a relish than a dip. I'm going to try the leftovers on fish tacos.
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Roasted Chicken Noodle Soup

Reviewed: Jul. 26, 2013
Pretty good start. However, to make it work for me, I added 2 cups of water with the chicken and noodles and a scant teaspoon of black pepper. Next time, (as some have suggested), I'll probably eliminate the potatoes.
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Displaying results 21-40 (of 128) reviews
 
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