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

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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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1 user found this review helpful

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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3 users found this review helpful

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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2 users found this review helpful

Italian Dressing Mix

Reviewed: Oct. 17, 2013
I'll never buy Italian Dressing Mix at the store again.
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2 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

Sassy Tailgate Sandwiches

Reviewed: Jul. 26, 2013
I made the sandwiches exactly as prescribed, except I substituted swiss cheese for the gruyere. The sandwiches were tasty, but far too sweet for my palate. If I ever make them again, I might experiment with adding mustard, or maybe pickles.
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1 user found this review helpful

Cherry Bomb Chicken

Reviewed: Jul. 10, 2013
"The magic of brining" is the key. This small step of brining the chicken makes it unbelievably moist and flavorful. I ran out of gas for the grill with about 10 minutes left and had to finish it in the oven, but it was still great. I'll make it again! This is my new, no-fail, go-to grilled chicken recipe!!
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1 user found this review helpful

Mom's Old-Fashioned Southern Potato Salad

Reviewed: Jun. 5, 2013
Best mayonnaise based potato ever!!
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1 user found this review helpful

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: May 23, 2013
This was a very good basic recipe. To bump it up a bit, I substituted some of the broth with a 1/4 cup white wine. After simmering with the sour cream, I added about 3/4 cup chopped fresh basil and 1/2 pound of cooked shrimp and 1/2 teaspoon red pepper flakes. It turned out very well, but could be improved by perhaps adding a 1/2 cup of the pasta water to keep the pasta from sticking together. I will be making this again.
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3 users found this review helpful

Root Beer Pork Chops

Reviewed: May 2, 2013
As another said, I too wanted to like this recipe, but found it a lacking ...
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2 users found this review helpful

Chef John's Ham and Potato Soup

Reviewed: Apr. 7, 2013
I made this using leftover Easter ham, and would warn folks to be careful not to use the parts heavily glazed. It's like adding a few tablespoons of sugar to the soup. This is a good recipe and I'll definitely make it again.
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6 users found this review helpful

Chicken Andouille Gumbo

Reviewed: Jan. 22, 2013
To make this work, I doubled the liquid, using more of the chicken broth and some red wine, and added a chopped onion, which completed the "holy trinity" of celery, onion and green pepper. Finally, instead of cooking the file the last 15 minutes, I sprinkled some on top of the gumbo when serving.
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3 users found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: Jan. 3, 2013
This is good stuff! I don't understand what some of the reviews mean when they complain that it's not authentic. It's authentic in every way. Perhaps one could specify Camellia brand red beans, but other than that .... ?????
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3 users found this review helpful

Cheesy Creamed Spinach

Reviewed: Dec. 28, 2012
Very good. Very fast. Very easy. If you have any left over, try it in an omelette. Amazing
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1 user found this review helpful

Original Chex® Party Mix

Reviewed: Dec. 28, 2012
I make this every year, but have strayed from the original by using goldfish, cheezits, and any other small crackers I can think of. It's always good. I still like to bake it in the oven though, instead of using the microwave. I bake it in a 200 degree oven for 45 minutes, turning the mixture over with a spatula every 15 minutes. I have also enjoyed adding 1/2 to 2/3 cup of raisins, or craisins for the final 15 minutes. It doesn't last long around my house.
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Broccoli Rice Casserole

Reviewed: Dec. 28, 2012
I wasn't expecting this recipe to be so good. I chose to try it because it looked very quick and easy and I didn't have much time. Changes? I substituted Cream of Mushroom soup for the Cream of Chicken because one of our guests was vegetarian, and to add a little texture, I added crushed croutons to the top of the casserole before baking. All in all, it was fantastic.
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Candied Bacon

Reviewed: Dec. 16, 2012
The sweet and savory flavors make this one highly addictive recipe. I've made it a few times now, and have used it a lot on sandwiches, but sometimes it's just been really nice to get a strip out of the refrigerator as a snack. If I have any suggestion, I'd say start with thick-cut smoked bacon. Thin cut and maple flavored bacon weren't quite as balanced. I also like it with 1/4 tsp of cayenne pepper mixed in with the brown sugar.
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4 users found this review helpful

Salmon Chowder

Reviewed: Dec. 5, 2012
With the exception of not using canned salmon, (I used frozen filets from Sam's, that I baked at 350 degrees from thawed for about 12 minutes), I made this recipe pretty much as written. I thought it was great! I think this might be equally good with shrimp. Update: It gets better after a day in the fridge.
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1 user found this review helpful

Roasted Brussels Sprouts

Reviewed: Oct. 26, 2012
Excellent way to prepare fresh brussel sprouts. I've made them this way many times and always find it enjoyable. Try a variation by amply sprinkling thyme or rosemary on the sprouts before roasting.
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5 users found this review helpful

Displaying results 21-40 (of 114) reviews
 
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