Lola in the Kitchen Recipe Reviews (Pg. 1) - Allrecipes.com (10970185)

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Mushroom Risotto

Reviewed: Jan. 2, 2008
Thick, creamy, delicious even before adding the cheese or butter. I used a mixture of portabella, crimini, and white mushrooms, and will probably add more mushrooms next time due to personal preference. I didn't add salt because the broth and cheese made it sauce enough. However, I added 4x the amount of garlic, 2x the amount of parsley and 1/4 tsp black pepper total. Also, I added the broth in smaller increments--about 1/4c at a time and remember to stir, stir, stir! Was asked for the recipe and got compliments like "very delicious" and "filling."
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Chicken Wing Dip

Reviewed: Mar. 27, 2008
I grew up in Buffalo, and served this to my Buffalo-dwelling family, and they couldn't get enough of it! They said it was the best chicken wing dip they had ever had! (I served it with scoop-style tortilla chips). I poached a package of about 4 chicken breasts in salt, pepper, and onion before cooling and dicing for the dip. Also, I substituted blue cheese dressing for the ranch--very important as far as I'm concerned if you want an authentic spicy twist. I find that ranch dressing gives it an odd twang that doesn't jive with the hot wings flavor. : ) Will definitely make again!
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Mushroom Sauce

Reviewed: Oct. 15, 2008
This was a very versatile, flavorful sauce. I changed the recipe to change my tastes -- I sauteed 16oz of fresh sliced baby bella mushrooms and 3 cloves of garlic with the butter and onions. I omitted the peppers due to personal tastes, and substituted golden cream of mushroom soup. The result was a heartier sauce -- beefy with the portabellas and a deep flavor with the golden variety of cream of mushroom. I served over dumpling-size egg noodles, and it was reminiscent of beef stroganoff without the beef. I will definitely make again to serve over meats, or even enjoy the sauce alone as a thick, velvety mushroom soup.
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Cheesy Polenta

Reviewed: Oct. 16, 2008
This is exactly what I was looking for...I was trying to mimic a cheesy polenta that I got from the deli. I altered the recipe a little bit...I ended up using instant polenta because that's all I could find. Using instant polenta made this a very speedy dish, cook for 1 minute once you add to the boiling water, milk, and salt - although I'll probably use regular polenta when I can find it, and cream, to enhance the creaminess of this dish. In addition, I substituted a blend of 3/4 cup italian cheeses (the blend had mozzarella, smoked provolone, parmesan and romano cheeses) because I prefer that to cheddar. I topped the dish with an extra sprinkle of cheese, and served it as a main dish.
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Rempel Family Meatloaf

Reviewed: Jan. 5, 2009
WOW! This meatloaf is to die for! I rarely eat meatloaf but had a craving, and this hit the spot. I was hesitant about the cheese, but it made the meat moist and flavorful without being like a cheeseburger. I followed the directions exactly for the meat, glazed with a 3:2 mixture of ketchup and steak sauce, and baked for 60 minutes.
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Moroccan Tagine

Reviewed: Jul. 8, 2009
I was very skeptical about making this dish - it seemed so vegetable-heavy, that I wasn't sure how the flavors would be. Boy, was I wrong! This got rave reviews at a dinner party I held. I made mine with a few modifications... For extra spice and middle eastern flair, I added 1 tsp cumin, 1 tsp coriander, 1 tsp dried red pepper flakes, 1/4 tsp cinnamon, 1/8 tsp turmeric, and a dash of ground ginger. I substituted diced yams for the squash since I didn't have any on hand, and diced tomatoes with mild green chiles since that's what was in my pantry. Also, I cooked this in the crock pot while I was at work. I put the raw yams at the bottom, and then layered in the rest of the veggies, raw cut up chicken, and sauteed garlic and onion. I mixed my spices into the broth, and then poured over the top. All of this was simmered on low for about 5 hours, but it was cooked through in about 3. I served this over couscous with a side of pita. YUM!
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Potato Curry

Reviewed: Jul. 15, 2009
Wow! This tasted just like the fare from an Indian Restaurant, with a few changes. I subbed black pepper for cayenne as it's all I had on hand, added the written amount of turmeric, but doubled all of the other spices and salt. I also added a grated onion and 2 cloves of garlic while the potatoes were cooking. The cooking times were spot-on, and this is best over basmati rice. Yum!
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Coconut Cream Cake I

Reviewed: Jul. 21, 2009
This cake is AMAZING! If you make this cake once, be warned that you will be hounded to make it time and time again. I usually make mine using the butter yellow flavor boxed cake mix, and frost with homemade butter cream frosting (spiked with a little bit of cream of coconut)+ flaked coconut. Make sure you let the cake sit to soak in the cream of coconut/condensed milk...I usually pop mine in the fridge overnight to sit before frosting.
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J.P.'s Big Daddy Biscuits

Reviewed: Oct. 31, 2009
Hands down, these are the BEST biscuits. I usually drop mine instead of cutting out the rounds, and serve with jam or apple butter.
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Mom's Country Gravy

Reviewed: Oct. 31, 2009
I make mine with butter instead of oil, and a few pinches of garlic and onion powder.
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Chocolate Cavity Maker Cake

Reviewed: Nov. 17, 2009
Moist, rich, delicious - you will get rave reviews for this cake! I also make this using mini choloate chips poured into muffin tins, and bake for 25-30 minutes, Drizzling with a bit of white chocolate is the perfect finishing touch.
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Baked Ravioli

Reviewed: Dec. 2, 2009
I use my own meat sauce, but I'm sure it would be delicious with jarred sauce, too. Very good - like lasagna without the work!
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Photo by Lola in the Kitchen

Chicken Piccata II

Reviewed: Dec. 6, 2009
This is delicious! I've heard that breading the chicken isn't traditional, but boy is it good! I thicken the sauce with a little bit of cornstarch.
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Pineapple Filling

Reviewed: Jan. 14, 2010
I use canned crushed pineapple, and this recipe produces a custard-y filling so creamy and fruity, it could be dessert by itself! I use it as a filling in coconut cake.
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Pasta e Olio

Reviewed: Jan. 21, 2010
Classic, delicious, and a snap! I usually add extra garlic, and sometimes a little oregano. A handful of sun dried tomatoes thrown in with the oil is a delicious twist once in a while.
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Mouse's Macaroni and Cheese

Reviewed: Feb. 3, 2010
I like my macaroni and cheese saucy, but this was way too saucy - there was probably 1.5 cups of cheese sauce left in the pan even after several very saucy servings! I will definitely use this as my go-to macaroni and cheese recipe, though - the sauce is to die for! But, next time I will double the amount of macaroni and perhaps thicken the sauce more by adding 2 more tablespoons of flour to the roux. Yum!
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Photo by Lola in the Kitchen

Lemon Curd Bars

Reviewed: Feb. 5, 2010
Simple, buttery, and flaky! Be sure to keep your butter nice and cold for maximum flakiness. I cut the recipe in half and baked in an 8" x 8" pan. The mix seemed too crumbly to possibly work, but once baked, it hold together perfectly! I had to bake an extra 7 minutes, but I think that this is because I used a glass pan.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Feb. 6, 2010
I was skeptical...but this turned out like something from a fancy restaurant! To avoid thin/greasy orange sauce, I whisked in 1 T of flour in the skillet with the veggies and sausage - it mixed with the sausage grease to create a little roux. I let the flour cook for a minute, and then I added fat free half and half - it thickens in 1-2 minutes, and then I tossed with the bowties. Also, I used canned diced Italian seasoned tomatoes, which I would probably double next time because they were delish in the recipe. A generous handful of Parmesan completes the presentation!
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