Loomis13 Recipe Reviews (Pg. 1) - Allrecipes.com (11505379)

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Kale Puttanesca

Reviewed: Jun. 19, 2013
Anchovies made it super fishy and overpowering despite my rinsing them thoroughly. The texture was great but the offensive fish odor and taste were so potent that I couldnt finish what was on my plate, my wife couldnt take more than 2 bites. If I removed the anchovies I gaurantee this could be at least a 4 because everything else went together great.
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Sauteed Mushrooms

Reviewed: Apr. 30, 2012
As its written it is very tasty but waaaaay too much butter. I end up using 2tbsp butter and 2tbsp olive oil and I add the ranch dressing powder right at the end. When I use less butter or oil than this the texture isnt right and its too dry. The ranch powder needs a minimum amount of oil to have the right texture otherwise it clumps together. It also takes maybe 15-20 minutes to cook (cook it until you no longer smell 'mushroom'). 30 minutes will have you charring your mushrooms. But made as I described its fantastic. I use these to top steaks, burgers, and chicken, other times its just a side dish. I probably make this every other week now and have been doing so for 6 months. I will definately be making this for the rest of my life.
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Fettuccini al Fungi

Reviewed: Apr. 30, 2012
Extremely bland, not nearly creamy enough even though I substituted half the milk for heavy cream and tripled the cream cheese. I also used half a head of garlic and it still had no flavor. I think all the liquid in the mushrooms boiled the flavor out of the garlic so I would recommend sauteeing the mushrooms first until the liquid is gone, then add the garlic. Also up the pesto, at least double it. A huge helping of parmesan cheese also increased the flavor, I used a little over a cup added to the whole mixture and it still wasnt enough. It was a good and healthy idea, but a boring and bland execution. Next time I make this I will use alot more garlic, replace all milk with heavy cream (so much for healthy) and add red pepper flakes, more pesto, and about 1.5 cups parmesan cheese.
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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Feb. 16, 2011
After all the different grocery stores that I went to in order to find all of the ingredients and all the work I put into deboning a full leg of lamb on my own, I was thinking that this better be delicious. Well it ended up tasting better than I could have ever imaginined, especially since I didnt know what to think based on the odd combo of ingredients. I must add that I couldnt find figs and ended up using a fig preserve/jam instead; didnt have creme de cassis liqueur and just used brandy instead, and I didnt have coriander, I used dill instead. It didnt even matter because the end result was spectacular. I only wish more of my family liked lamb so I could make this the centerpiece of a holiday dinner. Though next time I am going to have the butcher debone and trim the fat for me. I served this with garlic roasted fresh cut string beans and greek style potatoes (from this website). Oh, and in order to keep everything moist I baked this covered, 30 minutes at 400F, 30 minutes at 325F. everything still browned perfectly. Simply magnificant.
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Toscana Soup

Reviewed: Jun. 30, 2010
The taste is amazing, however I had to cut the amount of sausage in half and double the potatoes otherwise the amount of sausage was overwhelming. I also ended up adding 2 tablespoons of corn starch to thicken it up, otherwise its just way too thin. I've made this 4 times now and with my tweaking this will be a staple for years to come, plus it is super quick and easy to make! The whole process takes maybe an hour and it tastes as if I spent the whole afternoon making it!
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Vegetable Lo Mein

Reviewed: Apr. 28, 2010
I removed the honey like several other reviewers suggested, made no other changes, and it was still too sweet. This was not like a restaurant lo mein and was much saucier. I would recommend reducing the hoisan sauce to 1 tablespoon and keeping the whole dish heated for 2-3 minutes while tossing the noodles to dry it out some more.
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