LovetoCook Recipe Reviews (Pg. 1) - Allrecipes.com (10731863)

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Tomato Pie I

Reviewed: Aug. 23, 2011
I discovered this recipe about four years ago when I started getting bumper crops of tomatoes and this is definitely one of my "go to" recipes to use them! Two things I recommend doing are briefly draining the tomato slices on paper towels to drain excess juice prior to putting them in the shell. *Also, prebaking the shell for 10 minutes helps prevent a soggy bottom due to the tomato juice that cooks out. Definitely a keeper recipe!
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39 users found this review helpful

Chicken Pasta Primavera

Reviewed: Nov. 10, 2009
After one substitution and a streamlining of cooking direction steps, my family gives this five stars! I substituted a can of Italian Stewed Tomatoes for the diced tomatoes w/green chile peppers. To streamline the process while giving the chicken more flavor AND cut some of the fat, I sauteed the chicken chunks with the peppers and fresh garlic in 2 T olive & 2 T butter. *I still used the garlic powder as well during this process to ensure there was enough seasoning. Once the chicken was cooked through and the peppers tender, I added the two cans of tomatoes and the herbs (heaping 1/2 tsp of each of the three herbs) and let the mixture simmer while I boiled the water and cooked the pasta. This process seemed to have eliminated the comments of bland-tasting chicken and gave a more flavorful sauce. Very tasty, not too heavy and delicious leftover!
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11 users found this review helpful

Penne with Pancetta and Mushrooms

Reviewed: Mar. 27, 2009
Wonderful, simple flavor and easy! Only made a couple "measurement" revisions to original recipe: I used only 11 ounces of Penne as I like to make sure my pasta is not dry. I used a good heaping tablespoon of garlic as we like it, and I doubled the amount of Italian seasoning since it was the only other seasoning. I mixed the Parmesan cheese into the pasta mixture at the end so that it would blend with the sauce. Delicious! Everyone, including picky 5-year old, loved it. Will definitely make again.
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0 users found this review helpful

Comforting Cube Steaks

Reviewed: Mar. 27, 2009
Very tasty with some minor modifications, and mine turned out, yes, fork-tender when I prepared them the following way: I lightly pounded the steaks on each side with a hammer tenderizer (spikey side), sprinkled both sides with pepper and liberally with Cajun seasoning and garlic powder (NEED to do this - this is the only real seasoning other than the onion soup unless you prefer things more on the bland side). In a large non-stick skillet, I lightly browned each side of the steaks in about 1 tablespoon of olive oil. I mixed together the can of Sprite (we did not detect any "sweet" after taste), 2 cans of mushroom soup, and envelope of dry onion soup mix, then I poured the sauce mixture over the cube steaks after browning; brought up to a boil, then turned down to simmer and covered the pan. I let the steaks simmer for about 2 hours - fabulous! Even our picky 5 year old who usually fusses about chewy beef liked them, and the sauce is delicious served over rice. This stove top method seems to work well for us - quicker and better than the slow cooker.
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12 users found this review helpful

Pizza Casserole

Reviewed: Mar. 1, 2009
This was a very tasty, easy recipe to make. However, I did make a few adjustments to "rev." up the flavor a bit to our liking and preferences: I used rotini noodles in lieu of the egg noodles (they clump less); I used 1/2 pound hot Italian sausage in lieu of the ground beef; I used four cloves of garlic; I omitted the bell pepper (we don't get it on our pizzas); I sliced the pepperoni pieces in half for better blending in the casserole and used Turkey pepperoni to cut the fat; I used almost 3/4 of a 32 ounce jar of pizza sauce (I don't like my pasta casseroles dry); and probably closer to 6 oz. of shredded Italian cheese blend in lieu of mozzarella. It was yummy! Will definitely make again!
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0 users found this review helpful

We Be Jammin' Jamaican Banana Bread

Reviewed: Sep. 29, 2008
I've made this recipe before - it is the same exact "Jamaican Banana Bread" recipe I got from "Cooking Light" magazine years ago. Though it has a lot of ingredients, it is very good and different from the usual banana bread recipes.
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2 users found this review helpful

Tomato Barley Soup

Reviewed: Jun. 8, 2008
After a few minor alterations I would definitely give this a "5" as it is a quick soup to make that is not too heavy, yet hearty. Basically, since I did not have two fresh tomatoes, I used a second can of diced tomatoes. After the soup simmered a bit, I added salt to taste and some dried basil to taste (probably 1/2 tsp to 1 tsp) to give it a little more flavor and "zip". Sprinkling some grated Parmesan cheese on the individual servings also gave it some extra flavor. Will make this again.
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1 user found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: Feb. 20, 2008
My husband, 5 year old and I really liked this! However, take note to make sure you do use andouille sausage or you are going to miss out on an essential flavor enhancer to the dish. The andouille I used was "raw" so I crumbled it and browned it with the vegetables in step 2, which also enhances the flavor in the beans as they cook. Andouille has a lot of "kick", so you may want to try 1/4 tsp cayenne, simmer and taste before adding the full 1/2 tsp as Cajun seasoning has cayenne as well. To give the dish more of a "hammy" pork taste (like Popeye's red beans and rice - the BEST!), I added 1 tablespoon of Penzey's Spices Ham soup base - made a wonderful flavor contribution! All other ingredients I left the same as noted in the recipe; however, I let it simmer for close to 3-1/2 hours to ensure deep flavor.
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1 user found this review helpful

Bourbon Pecan Chicken

Reviewed: Mar. 10, 2007
Fabulous flavor! I took the advice of others and dipped the chicken in an eggwash and omitted the butter in crumbs. Also, I accidentally used seasoned dry bread crumbs - flavor was still great! I didn't realize we were out of Bourbon so I used Irish Whisky - tasted fabulous. In regard to adding the butter to the sauce at the end, I left the pan on the burner with the heat on and kept whisking as I added the butter cubes until all was melted - no harm was done to the sauce doing it this way, plus the sauce was nice and hot when it was complete. Will definitely make this recipe again - especially if we have company!
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1 user found this review helpful

Balsamic Glazed Carrots

Reviewed: Mar. 10, 2007
The carrots had a wonderful flavor; however, the saute cooking method took a LOT longer than 10 minutes.....and that was with the carrots cut in half lengthwise. Next time, I plan to steam them, then I will finish them in a skillet with the balsamic vinegar and brown sugar.
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131 users found this review helpful

World's Best Cookie

Reviewed: Dec. 8, 2006
This is the second time I have made these and they are wonderful! They are a light, crispy cookie with a good sweet, but not overly sweet, taste. I used 1 stick of butter and 1 stick of "ICBINB" margarine and followed the rest of the recipe as is. Between the cup of shortening and cup of vegetable oil, no need to grease the cookie sheets (allow them to cool for a minute for easier removal). For easy dropping on the cookie sheets, I used a teaspoon size (probably slightly larger) cookie dough scoop which created nicely shaped, even proportioned cookies. Please note that both times I made these, the recipe made a lot more than the noted 4 dozen cookies, so they are great for sharing and freezing as well as eating! Definitely a keeper!
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16 users found this review helpful

Restaurant-Style Cheesy Poblano Pepper Soup

Reviewed: Oct. 11, 2006
This was very tasty and we enjoyed it very much - rather "substantial" and filling. I took the advice of other reviewers and I used a good heaping 1/2 cup of the chopped peppers, and added more chicken stock to thin the soup a bit as it cooked to get it to a not overly thick consistency. I also used closer to a cup of chopped chicken to make it even more of a meal. My only other comment is it makes a lot less than I expected: I do not know how Holly gets 9 servings from this unless they are very small. I would say you get more like four salad/cereal bowl sized servings, so you may want to double this recipe if you want more for seconds or leftovers.
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15 users found this review helpful

Tortellini Salad I

Reviewed: Sep. 12, 2006
Very tasty and easy! I went heavier on the three fresh herbs for more flavor, used sliced green olives in lieu of black olives (didn't have any and thought the green would give more "zip"), and probably more crumbled feta cheese - delicious!
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1 user found this review helpful

Beefy Baked Ravioli

Reviewed: Aug. 19, 2006
I thought this was good, easy to make, and rather tasty. To give the recipe more "zip", I substituted a roll of Bob Evans original recipe sausage in lieu of the ground beef and used Barilla's Marinara Sauce. Next time I may "kick it up a notch" and use the Zesty Hot flavor sausage. Will use this recipe again.
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1 user found this review helpful

 
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