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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Hot German Potato Salad III

Reviewed: Mar. 16, 2010
Classically delicious! I don't have celery seed, and it is fine without. If you have trouble with your cooked potatoes crumbling when you slice them, you can always dice the potatoes instead and boil them that way - it's faster too. When I don't serve these right away, I keep them warm in a crock pot.
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German Potato Pancakes

Reviewed: Mar. 16, 2010
Great taste, easy prep. I serve mine with applesauce on the side.
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Blonde Brownies I

Reviewed: Mar. 16, 2010
Before making this recipe, I didn't like blondies - but now I LOVE them! They are rich and moist, with a great flavor. I used butterscoth chips in the batter instead of chocolate chips on top, and I chopped my walnuts up extra fine. Seriously, people who don't even love desserts will devour these - a must try!
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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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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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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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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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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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Quick Yeast Rolls

Reviewed: Oct. 24, 2010
Perfect - they come out golden brown, with crispy sides and only the slightest hint of sweetness. Plus, no kneading!!
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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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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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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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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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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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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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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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