luv2bake Recipe Reviews (Pg. 1) - Allrecipes.com (1120845)

Chicken Pot Pie IX

Reviewed: Oct. 25, 2011

I followed the recipe fairly closely, just adapted some on quantities and added cream. I also made my own crust. The pie was exquisite. We will make this often!

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A friend of mine made this for a function we had. I loved it! I made it today and only needed enough for 3 people to have over a few days, so I only used 1 package of cream cheese. I used 4 radishes and 3 cloves of garlic. Might use a bit more of each next time. I will also use reduced fat cream cheese next time. This is a keeper. So good with fresh raw vegetables for dipping!

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Oven-Fried Pork Chops

Reviewed: Jan. 17, 2011

I'm not a fan of pork chops, but my husband is. I made these for him tonight, and they were quite good. He really liked them. I decided to try them based on the other reviews. Like some of the others, I substituted bread crumbs because I didn't have stuffing mix, but I had to add seasonings because I only had plain bread crumbs. (Added oregano, thyme, basil.) I omitted the milk. I think I would add a little more butter or non-stick spray when I flip them next time because they stuck on the 2nd side. And because I'm always paranoid about cooking pork long enough, I cooked them about 12 minutes on the first side and 16-17 minutes on the second side. (I checked them after 10 minutes on the 2nd side, and they were stuck, so the fact that I cooked them longer had nothing to do with the sticking. I unstuck them with a spatula after 10 minutes and then continued cooking another 6-7 minutes. Not all the pieces stuck; some of the smaller ones that curled up didn't stick. The large ones all did.)

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Whole Wheat Pita Bread

Reviewed: Aug. 13, 2010

I did this in my bread machine. I made a couple small changes (a little more honey, and I used instant yeast (3 Tablespoons), and I added about 3/4 Tablespoon vital wheat gluten), and I had to add flour by sight during the kneading phase, but it worked fine. After it rose, I rolled out 12 circles. I baked half in the oven, and I did half in the skillet with some olive oil. Both ways were great. It was a real hit with everyone. We'll be making this a LOT. My favorite pita bread is from a health food bakery - soft & fresh, wonderful. These were as good as those (better, actually, because mine made good pockets), and I don't have to drive an hour to get them and hope they haven't run out when I get there!

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Sloppy Joes II

Reviewed: Aug. 6, 2010

We really liked this. I doubled the recipe, and for half the meat, I used Gimme Lean ("raw" meat substitute that you brown like ground beef). Not counting breakfast, we have eaten it for 4 meals in a row! Highly recommend :)

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Apple Pie by Grandma Ople

Reviewed: Jul. 7, 2010

I made this for 4th of July - my brother-in-law requested homemade apple pie, and I wanted to try something new. I used a double crust recipe from my Test Kitchen cookbook, and the rest of the recipe I stuck to. If you are going to mound the apples, you might need to bake a bit longer or add a little more flour to absorb the extra liquid. The flatter pie was not runny, but the mounded one was (making the bottom crust a bit soggy :( ) I use a Viking, and it was just serviced 2 weeks ago, and it's cooking at true temp, just for anyone who might need comparisons to go with my notes :) This was a hit; my husband ate half the 2nd pie all by himself. lol

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jul. 7, 2010

This was wonderful! I'm organizing meals for a friend this week, and one of our friends who was cooking said she was making this. She pointed me here when I asked for the recipe, and we decided to make it tonight. Not disappointed! Notes: 1. I used more garlic than called for (probably 10 cloves?) and will probably use even more next time. My garlic wasn't perfectly fresh, though, so probably 10 really fresh cloves would be ok. 2. I will double the sauce next time. There wasn't enough - it was delicious! 3. I served it over fettuccine. 4. I didn't use mushrooms (not a fan), just fyi for others who don't like mushrooms and might wonder if the recipe works without them. Yes, it does!! :) Thanks for sharing, colleenlora!

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Lemon Icebox Pie III

Reviewed: Apr. 12, 2010

Quick, easy, and delicious!

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Beef Stroganoff III

Reviewed: Jan. 17, 2010

We really liked this, and I'll be making it again. I didn't use the full amount of mushrooms, and I used red wine instead of white (didn't have any open white :) ) I used slightly less meat (unintentionally; the roast was way fattier than it should have been, so I ended up with 1 1/2 pounds), so we had a good bit of extra gravy. I liked it that way, so I will likely increase gravy ingredients next time I make it. Great recipe, thanks!

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Apple Strudel Muffins

Reviewed: Oct. 8, 2008

Keeper! I find so many muffin recipes to be drier than I like, and it's so disappointing. This was moist and delicious. I used almost 2 cups of apple, and I used 3/4 cup of apple pulp in place of half of the butter (so I used 1/2 a stick of butter and 3/4 cup apple pulp). I also used 1/2 cup white sugar and 1/2 cup brown sugar (actually the half real and half splenda kind). I baked mine in the BIG muffin tins, so I only got 6. I baked them 30 minutes. I am going to alter this recipe some and try it with blueberries. If I could get a great, moist blueberry muffin recipe, I'd be so happy!

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Shrimp and Feta Cheese Pasta

Reviewed: Jul. 14, 2008

We had this tonight, and it was pretty good. I didn't cook it, so I'm not sure about everything I might change when I make it. My husband fixed it, and he follows recipes EXACTLY. I did like the pasta and feta more without the shrimp, but I would have liked more feta and probably a little more ... zip. I think it needed more wine and a little more in the seasoning department. Some other things to give it more texture and flavor - pine nuts or peas or water chestnuts, etc. Overall, though, for a fast, simple pasta recipe, this was decent.

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Mango Sorbet

Reviewed: May 31, 2008

This was good. I halved the recipe (I only had 2 mangoes, and they were cut up & ready for something). I also changed the configuration of sugar for the simple syrup. I used about 2/3 sugar and 1/3 Splenda. (Next time I'll try half of each.) It was very good, really refreshing for summer. My only complaint, and it isn't the fault of the recipe, is the stringiness of the mangoes. Some bites were so stringy, and somehow in the freezing process, they lose their juice, so we ended up with clumps of flavorless string stuff in our mouths. It only happened a few times, but I'm going to have to figure out how to fix that. I maybe just need to puree longer than I did. The flavor and simplicity of the recipe, though, get an A from me. Thanks for sharing!

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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 26, 2007

This is fantastic! I gave the recipe to a friend to make for a function we had, and it was a hit with everyone. Added blackberries. I'm going to make it again tomorrow, and I'm going to use less sugar. I didn't mind the sweetness (I love sweets) but think it could be just as delicious and healthier at the same time. This is a keep forever recipe.

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Cream Soup Base

Reviewed: Feb. 19, 2006

Fast, good, and easy. I use this base for my cream of corn soup, and it is no-fail. I use cayenne in mine as well as sea salt and black pepper. It's also wonderful as a vegetarian dish using vegetable bouillon and vegetable broth.

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Sweet Potato, Pear and Pineapple Bread Pudding

Reviewed: Jan. 28, 2006

I was asked to make a sweet potato casserole for a dinner party. I saw this and wanted to try it out before serving to others. I halved the recipe and baked it the full time. It was very good. I found the bread to be a little too soggy; I possibly could have baked it a little longer to take care of that, although the topping was really perfect. Cooking any more would have changed that. At any rate, the dish has a lot of good flavors, the subtle orange and ginger flavors really adding to it. It is sweet and could certainly be served with whipped cream or ice cream as a dessert. In fact, when my husband tasted his, he said, "This could be a dessert." I am definitely going to make this for the dinner party and will make it many more times in the future.

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17 users found this review helpful

Hot Onion Dip

Reviewed: Dec. 18, 2005

The other night, I had an "onion souffle" dip that a friend made. I emailed her to get the recipe but didn't hear back from her and wanted to make it tonight. I was sure it had onions, cream cheese, and mayonnaise in it along with parmesan or romano cheese. I looked for recipes with those ingredients, and this looked perfect. I reduced the ingredients (only 4 of us eating it) and was very happy with it. I think I would prefer to saute the onions before baking it next time. I'll have to try and see. But it was a hit, even with my son, who HATES onions! (I didn't tell him onions were in it, either.) This was fast, easy, and very good. I will definitely make this again.

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Perfect Lemon Curd

Reviewed: Dec. 18, 2005

I picked a huge load of lemons over Thanksgiving with plans to make lemon curd. I set about looking for a recipe that didn't look too eggy and seemed to have a good tart/sweet balance. I settled on this one after looking around online and through several cookbooks. This was delicious and so easy! I cooked it on low heat because my range is gas, and I often find recipes calling for medium low need low on mine. However, it was taking quite a lot longer than the 6 minutes in the recipe. I finally turned it up to medium low, and I stirred CONSTANTLY (even when it was on low heat). Honestly, this was spectacular! I can't wait to make more (I only made one batch.) I'm also going to make some scones to put it on (the other day, I ate it just on plain toast -- oh, my gosh, I had to make myself stop at 2 pieces!) Thanks for a great recipe, Tawnie!

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49 users found this review helpful

Pumpkin Toffee Cream Pie

Reviewed: Oct. 6, 2005

This was pretty good, especially for a lower sugar recipe. It had a little bit of a bitter taste, but I'm not convinced it was because of the recipe. (Maybe due to a bad package of pudding?) I chose this recipe because I was craving pumpkin and had all the ingredients on hand. I might make it again for a quick, reduced-sugar dessert. I agree with the first review - about 3 1/2 stars. So I'm making mine 4 stars to balance us out! (And no, I do not even know that person! How funny our names are so similiar!)

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Tomato, Basil, and Feta Salad

Reviewed: Jul. 23, 2005

Our tomato and cucumber crops are booming, and this recipe jumped out at me. I plucked some basil out of the garden and whipped this up, and it was very good. I forgot the green onions, but it was fine without. The recipe would be good tossed with salad greens, too.

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15 users found this review helpful

Fresh Fig Cookies

Reviewed: Jul. 23, 2005

These cookies are very good. (They remind me of some mincemeat cookies that I love.) I made some without nuts (my daughter hates nuts) and some with, very coarsely chopped. They are moist, a little chewy (which I love), and really tasty. I was looking for something to do with my fig crop without making preserves today, and I wasn't disappointed! Thanks, Pat!

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4 users found this review helpful