Luvs2cook Recipe Reviews (Pg. 1) - Allrecipes.com (10651211)

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Outrageous Chocolate Chip Cookies

Reviewed: Jun. 6, 2014
This recipe is fantastic! I doubled the recipe ingredients exactly as written. Creamed the butter and sugar really well with my mixer. Mixed the eggs and vanilla together in a separate bowl. Then added the PB, brown sugar, and egg/vanilla mixture to the butter/sugar and used my mixer to cream all together. Stir in flour/oatmeal/soda/salt mixture by hand. Finally used mixer to add in chocolate chips. So easy! I used parchment paper on two cookie sheets and switched out pans. An easy tip is to take the parchment off the hot cookie sheet when loading the next batch so the cookies don't start to melt before cooking. 350 for 10 minute. The cookies look a little doughy, but let them setup on the cookie sheet for 3 minutes and they are perfect! I also use a old ice cream scoop (almost 1/8 cup) to measure out my cookies and the double recipe made 61 cookies. Basically taking me about 30 minutes to prepare and 60 minutes to cook. I really loved the way the cookie dough was so easy to handle.
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Easy Raspberry Lemonade

Reviewed: Apr. 15, 2014
In general 1 liter of soda, 9 cups of water, to 3 cans of frozen raspberry lemonade. Add 3 cups water if you don't use ice. This is delicious. I didn't add the mint as I made about 10 times that much for my daughters wedding reception last weekend. This was light and refreshing. Sometimes I find fruit punch to be two heavy for the food being served. But this was perfect.
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jul. 3, 2013
I followed the instructions on this recipe exactly. Make sure you really cream the butter and sugars together and take out at 10 minutes. They will look a bit underdone at first, but they cook a little while cooling and are perfect!
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Quick and Easy Alfredo Sauce

Reviewed: Jul. 30, 2012
This is an excellent easy alfredo. I wanted a little richer sauce so I substituted 1 c. sour cream + 1 c milk for the 2 c. milk. Also add parsley and oregano and cooked the sauce in a double broiler. Easy peezy! Saving this to my recipe box!
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Skillet-Grilled Catfish

Reviewed: May 19, 2012
This coating for catfish is excellent. I used olive oil instead of butter and it was perfect. Thanks Traci!
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1 user found this review helpful

Baked Ziti IV

Reviewed: Mar. 13, 2012
Made this again tonight and I love the versatility of this recipe. You can switch up the cheese and meat and still have a great dish. I use ricotta instead of cottage. And I added shredded cheddar because I didn't have provolone. Mixed it all up together and walla!
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2 users found this review helpful
Photo by Luvs2cook

Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks

Reviewed: Feb. 13, 2012
My husband and I approve of this recipe! Easy, Good flavor and spicy. And just plain fun to eat a food name Haitian Voodoo sticks! I forgot to coat the kabobs in oil and they cooked just fine without sticking on our BBQ. Definitely will be cooking these again.
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1 user found this review helpful
Photo by Luvs2cook

Cream Cheese Frosting II

Reviewed: Feb. 13, 2012
I used this recipe as written and frosted my valentine funfetti cookies. Yes! I cheated and used funfetti cake mix. This frosting is excellent. I added a picture for your viewing pleasure. Did I mention this frosting is the bomb!
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Chicken Marsala

Reviewed: Feb. 11, 2012
Made this tonight and it is delicious! I love this flavor and can't believe I've waited so long to try this recipe. Very easy. I did modify and use 3/4 marsala wine, no sherry, and did as the top reviewer suggested to remove chicken then make the sauce with cream. Excellent. Thanks Lisa!
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4 users found this review helpful

Beer Batter for Fish

Reviewed: Dec. 21, 2011
This is exactly what my husband was asking for. It was delicious! I don't have a deep fryer so I used a large heavy frying pan with about an inch of oil. I heated the pan on medium high and turned the fish when the batter turned golden. Don't over crowd your fish in the pan or it will be hard to flip in the hot oil. I admit I fried potatoes in the oil first for the whole fish and chip experience. Also, I just used regular flour and added 2 tablespoons of beer to thin the batter a bit.
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Microwave Oven Peanut Brittle

Reviewed: Dec. 9, 2011
I highly suggest you only make one batch at a time until you get the timing down for this recipe. I came out with brittle that was more like taffy. It taste good, but I really didn't want peanut taffy.
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2 users found this review helpful

Cinnamon Twists

Reviewed: Nov. 16, 2011
Made this recipe as written and ran into a few problems. One, the dough didn't rise in an hour. So I placed the dough on my pellet stove and it doubled in about an hour. That's two hours into the recipe. Finished the recipe and surprise!, the dough didn't rise very well in he 30 minutes. Baked them anyway. They turn out ok. Next time I'll add more spices to the dough, follow instructions on the yeast packet, and have an icing dip ready.
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Fluffy French Toast

Reviewed: Oct. 18, 2011
I made this recipe this morning and was well pleased with the taste. Very good neutral recipe for a crowd. Make sure your skillet is good and heated before adding the coated bread. My pregnant niece thought they were yummy!
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Mama's Balsamic Vinaigrette

Reviewed: Sep. 14, 2011
This is a great sweet vinaigrette. I used Balsamic Vinegar, of Modena and french s mustard (cuz that's what I had). I'll make it next time with Dijon. But I don't think it will be too much different. Very yummy as a dressing or marinade. Thanks SOSARA77's MOM!
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Stuffed Portobello Mushrooms

Reviewed: Mar. 1, 2011
This was so good and easy! We raise our own pigs so I used our sausage and drained the sausage really well. Oops, just noticed I forgot the vinegar. But my entire family of picky eaters give this recipe 2 thumbs up! BTW - the recipe is awesome but the calories are way understated. Each serving is about 420. You may be able to reduce that by using lower fat cheese and turkey sausage.
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8 users found this review helpful

Halloween Popcorn Pumpkins

Reviewed: Nov. 1, 2010
I admit I over calculated on the sauce when I converted the marshmallows to marshmallow creme. So I wrapped up my gooey balls and called them balls of brains! Adults and kids loved the tasted and the gooey didn't seem to bother anyone. Next time I won't add so much goo! Very tasty!!! I think I just gained a pound!
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Black Halloween Punch

Reviewed: Nov. 1, 2010
The punch tasted like sparkling koolaid. OF COURSE! I doubled the recipe and only used 3 cups sugar. The fingers on the hand melted fast! But it was cool while it lasted. I'm giving it 5 stars because this punch did what it was suppose to do for cheap!
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Caramel Apples

Reviewed: Nov. 1, 2010
Things you need to know! 1) DO NOT wrap your apples in any type of clinging wrap. Even after they've firmed up. It will stick. Serve without wrap or you could try to loosely wrap with waxpaper. 2) Run a knife edge at the bottom of the apple to get all the excess caramel off. It doesn't hurt the look of the apple. 3) Do have a deep dish of sprinkles or other crunched up candy to set the apple in while you are dipping your next apple. Helped to contain the caramel and kept the apples upright. 4) Apples need to have wax removed by dipping in boiling water for a second or just purchase non waxed from your local farmer. 5) apples should be very cold to help set caramel. 6) You can break fork head or spoon head off plasticwear to create a nice stick to stick in your apple. 7) Have your apples ready with the stick in before you melt your caramel. 8) If you're doing a lot of apples, try and buy caramel in a large serving size as opposed to unwrapping 300 individual cubes. UGH! 9) Only melt the 14 oz at a time in the microwave. 1 minute, stir well, then 30 second - stir well intervals. 10) I used my pampered chef 8 cup measuring bowl. It was great. 11) Spray the waxpaper with cooking oil. Recipe was very yummy with cameo apples, but the directions were lacking! Have fun.
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Photo by Luvs2cook

Easy Baked Chicken Wings

Reviewed: Sep. 7, 2010
Had to make wings in a hurry and was not disappointed. I fryed the wings as directed but then baked them on a broiler rack (or use a cooking rack) to keep the wings from getting soggy in their own juice. I did put any sauce on until the wings were done. Then tossed them in a bowl of Franks redhot wing sauce. The wings had great texture and taste. My husband does a recipe from Alton Brown that takes all day! These definitely rivaled his wings. Thanks!
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Roasted Garlic Mashed Potatoes

Reviewed: Aug. 4, 2010
So easy and my family loves these taters! My Grand Niece says this is the perfect food.
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3 users found this review helpful

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