Luv2cook Saturdays Recipe Reviews (Pg. 1) - Allrecipes.com (11105592)

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Indiana-Style Fried Cabbage

Reviewed: Jul. 20, 2010
This was good, but I modified it and sauted in a couple cloves of fresh garlic and a couple shakes of cayanne pepper for a kick!
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Sauce Rosee

Reviewed: Jul. 20, 2010
This was a good recipe, I did add about 2tsp of grated parmesean cheese. I made homemade raviolis and served the sauce on top. I think it would be great with some lump crab meat over the pasta and then add the sauce on top. That is what I think was the missing ingredient.
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Amazing Chicken Curry Ala Velma

Reviewed: Jul. 20, 2010
This dish is absolutely fabulous! You must try it!
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Sausage Squash Skillet

Reviewed: Jul. 12, 2010
This was yummy after I got a hold of it! I added revisions to the recipe which really made the diference. I sauted garlic in with the onions and sausage for better flavor. I also roasted and julienned a red pepper and sauted that in. The pasta would be bland if not doctored up, so I added a tsp olive oil some garlic powder, ground black pepper and parmesean cheese. I then layed the pasta (penne) in the bowl and put grated mozzerella on top. Then I added the sausage mixture and put a little cayanne on top and more mozzerella. This was really good with the revisions, without it....it would be plain. I will also add more zuccini next time as it was my favorite part. I am an expirienced cook so it takes a special recipe to impress me.
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Delicious Ham and Potato Soup

Reviewed: Apr. 27, 2010
This soup is very good. I would like it even better with bacon in it! I also added chives and cheese which made it tastier!I think it would be better if you reheated the next day allowing for all of the flavors to pull through. This is the next day and my advice would be to make this a day in advance! It was super flavorful today! I would add more celery and carrots also as they made an excellent addition to the soup
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Balsamic-Glazed Salmon Fillets

Reviewed: Apr. 27, 2010
This recipe was delicious. I did make some revisions to it. I added an additional tsp of honey and a tblsp of brown sugar. I also added a tblsp of corn starch to thicken the glaze so that it stays on the salmon better. It did not come out of the oven looking as eye appealing as the picture shows, but it did have great flavor. I agree with other users to double the sauce, you will want to eat it in every bite!
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Spanish Rice II

Reviewed: Apr. 13, 2010
I thought that this was restaurant quality! The difference is I omited the bell pepper and used ck broth instead of water. I made it ahead of time and reheated it. It was even better reheated as the rice had time to firm up. I found it to be a mushy consisteny when it first finishes cooking.
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Cream Cheese Pound Cake III

Reviewed: Jan. 13, 2010
This was a great recipe. It tastes much better the next day. I put a glaze on top 1/4 c sprite and1/2c white sugar, melt it on the stove top until the sugar dissolves. poke holes in the cake and pour over it. THis would have been 5 stars, but it still was not as moist as I had hoped for. A great recipe until I find the right one.
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Seven-Up™ Pound Cake

Reviewed: Jan. 9, 2010
This recipe was good however not great. I thought that the cake was lacking flavor the first day when I made it. It was not as moist as I thought it would be. The second day, it tasted much better and moister. I also added the 7 up glaze on top of 1/4 c 7-up and a 1/2 c white sugar. melt on the stove until sugar is dissolved. I would deffinately make this again, but a day in advance to allow flavors to truely pull through.
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