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

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Ultimate Shrimp Scampi

Reviewed: Nov. 13, 2008
Wow! This is a wonderful recipe. The avocado and asiago cheese really sets this apart from all the other scampi recipes I've tried. I'll be making this often. Thanks for sharing this recipe.
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Roasted Okra

Reviewed: Sep. 6, 2012
Being a fried okra lover, I was at first hesitant to "waste" good okra by roasting it this way. However, since this recipe is almost identical to a recipe I love using quartered brussel sprouts, I tried it. Now, it may be a offensive to my southern roots, but I think I it's much better than fried. My only suggestion is don't pay so much attention to the length of time they cook. Just keep roasting them until they are browned and turning crisp.
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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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Dill Pickle Meatloaf

Reviewed: Oct. 17, 2010
I just found a new favorite meatloaf recipe! I thought it was excellent without any changes.
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1 user found this review helpful
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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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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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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Italian Dressing Mix

Reviewed: Oct. 17, 2013
I'll never buy Italian Dressing Mix at the store again.
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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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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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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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Fresh Pear Pie

Reviewed: Dec. 26, 2011
My first pear pie, and it was great. The lemon zest really added spectacular high notes. I would not change a thing. Thanks, Carol.
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Hungarian Mushroom Soup

Reviewed: Nov. 16, 2011
Excellent!! I used crimini mushrooms, adding 1/4 cup of white wine while sautéing. Not having any fresh parsley, I added dried to the mix for the last 5 minutes of the simmering to make sure it had hydrated. My milk was sour, so I used heavy cream. Otherwise (ha ha) I followed the recipe. Regardless, it was wonderful. I'll be making this a lot. Thanks HAMM!
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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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Pesto

Reviewed: Jul. 4, 2011
I was looking for something to utilize my bountiful crop of basil this year and made this pesto. I liked it very much as is (with a scant teaspoon of kosher salt). I am freezing what we can't eat immediately and appreciate the tip of adding a thin layer of olive oil.
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Devil's Steak Sauce

Reviewed: Sep. 20, 2009
Very Good!! The only changes I made, based on a few of the reviews, was to add five shakes of Habanero Tabasco instead of five drops. It was hot and spicy and great! It didn't make much sauce after reducing, so next time I'll try doubling the recipe. I may also experiment with using tomato paste instead of sauce to aid in thickening and trying other jams. It's a great recipe. Thanks for sharing Bernard.
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Photo by Love2Cook

Linguine with Lemon, Garlic and Thyme Mushrooms

Reviewed: Nov. 10, 2010
While eating this, I kept emailing the recipe to friends that would appreciate it. Consequently, I found out it is excellent, even stone cold. Make it just like its written
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Shrimp and Asparagus

Reviewed: Jun. 28, 2011
Very simple and comes together VERY quickly. I'd suggest having all the prep work done before starting to actually cook, or you may end up with overcooked shrimp. To use fewer pots/pans, I boiled the asparagus in the pasta water, before cooking the pasta. I also tossed it with orzo instead of the egg noodles. Excellent recipe! Thanks, Cathy!
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Photo by Love2Cook

Key Lime Pie VII

Reviewed: Dec. 9, 2010
The hardest part of this recipe was finding actual Key Limes and squeezing the juice out of them. I actually used nearly 30 of the little buggers. The recipe is fantastic, as is. The only thing I'll try to do differently next time, (purely for aesthetic reasons), is to whip the mixture a little more to see if I can increase the volume.
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