LUVCOOKIN1 Recipe Reviews (Pg. 1) - Allrecipes.com (1440047)

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Chef John's Patatas Bravas

Reviewed: Feb. 13, 2013
These were amazing! I've always loved them at the tapas bars, and these were at least as good. They had great texture, crispy outside and tender inside. It took quite a bit longer than 5 minutes to get them to brown, but well worth the wait. The sauce was good, but not terribly necessary as they were very good with just the seasonings.
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Cabbage Beef Soup

Reviewed: Jan. 1, 2010
Loved this soup! I thought the beans and cabbage together sounded a bit strange, but since I like both, I decided to try it. Based on what I had on hand, I used ground turkey, 1 can red beans, 1 can black beans (both rinsed and drained), 1 14 oz can tomato sauce and 1 can Rotel tomatoes and chiles, for a little kick. I also added a bit more cabbage. Over the last few days, I ate the entire pot of soup by myself. With my modifications, this is my new favorite soup.
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1 user found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: Aug. 31, 2009
I took earlier advice and added 1/2 tsp coriander and thickened with 1/4 C crushed cashews instead of the cornstarch and blended the sauce in the blender before combining with the chicken and it was amazing. It was actually comparable to our favorite Indian restaurant's.
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2 users found this review helpful

Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Feb. 22, 2009
I was having a couple of friends over, so I searched for a recipe using feta and cream cheese because I had them on hand. This fit the bill perfectly. I halved the recipe. I smashed the feta with a fork, then put in and the cream cheese in the microwave for 30 seconds to soften it and it was very easy to stir. It turned out very creamy and garlicky and delicious. I used dried dill to taste. The three of us gals polished off the whole thing with sliced baguette.
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3 users found this review helpful

Dip For The Stars

Reviewed: Dec. 31, 2008
This dip was amazing. I just made a half recipe for a New Years Eve party, but I thought I'd try a sample first, so I made a smaller version in a small Tupperware container (1/2 cup). I just meant to taste it (really), but ended up eating the whole sample with toasted baguette and a glass of red wine. I just couldn't stop myself. I used ingredients I had on hand, so I omitted the pine nuts and subbed sun dried basil feta for regular feta. I also subbed 1 1/2 TBSP finely chopped sweet onion for the shallot and vodka for the for the vermouth. It was completely awesome! Before I used them, I spread the sundried tomatoes and pesto on quartered paper towels to remove excess oil. I also whirled the sun dried tomatoes in the food processor, then layered as follows: sun dried tomatoes, cheese mixture, pesto, then another layer of cheese mixture. I had no problems with excess oil on my serving plate. Thanks Dana!
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2 users found this review helpful

Penne and Vodka Sauce

Reviewed: Jun. 6, 2008
I made this exactly according to the recipe, but before serving I tasted it and it was a bit sour tasting from the tomato sauce, so I added a tsp of sugar. Much better, but still a bit bland, so I added a tsp of minced garlic and a few shakes of red pepper flakes and simmered it a few minutes to blend the flavors and it was perfect!
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Oven Fried Parmesan Chicken

Reviewed: Apr. 23, 2008
We love the taste of this chicken. The only thing I do differently is that I cook it on a pastry cooling rack on a cookie sheet to drain any fat and turn it about 3/4 of the way through to get it crispy on both sides.
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4 users found this review helpful

Crisp Hash for Two

Reviewed: Oct. 30, 2007
I cooked a roast with potatoes that didn't go over big in my house because the meat was too tough - not sure why - not a good cut of beef, or inexperience with cooking roasts - but this recipe saved the abundant leftovers. Somehow, the meat was tender when cooked this way. I cooked the onions in the butter first to make sure they were soft, and I'm not sure that the milk is needed here. All it seemed to do is slow down the browning since it couldn't begin to brown until the liquid evaporated. Overall, very good.
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9 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Sep. 2, 2007
I made these for a barbeque and they were wonderful. I marinated the chicken with small whole mushrooms and pieces of sweet onion for about 6 hours. When it came time to grill them, we realized we didn't have any propane for the grill, so I ended up baking them on a cookie sheet with grill racks. No one seemed to mind that they weren't actually grilled - there were no leftovers. Served with a cold spicy sesame noodle dish.
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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 20, 2007
These didn't taste like crab, but they were delicious. It was my first experience using Old Bay seasoning and I can definitely see the potential with that in future dishes. I used Panko bread crumbs because they were the only non-seasoned ones I had and it turned out wonderfully crispy. I threw together a spicy kind of tartar sauce with mayo, relish, lemon juice, dijon mustard and several dashes of hot sauce. I can't wait to try this recipe with other veggies like spinach, brocolli and mushrooms. Thanks for a different and tasty new side dish.
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Eggplant Parmesan I

Reviewed: May 1, 2007
I love using this recipe as a jumping off point. I use 3 eggplants, brush them liberally with olive oil and bake about 20 minutes until tender. I do he same with 4 zuccini thinly sliced longwise. Then I saute 10 oz of sliced mushrooms and throw in 10 oz fresh spinach in the last minute of cooking. I layer the vegetables with pasta sauce and the cheese mixture and top with mozarella and parmesan and cook according to the recipe. It's a little time consuming, but totally worth it.
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3 users found this review helpful

Alison's Colcannon

Reviewed: Jan. 30, 2007
I've been intrigued by the idea of colcannon since I saw my first colcannon recipe. I like all the ingredients, but would have never put them together on my own. My picky husband is out of town, so I figured now was the perfect time to try it. I loved it!! I had it with meatloaf (which he also doesn't care for a great deal). The only change I made is that I had to add milk to the potatoes, as they were awfully stiff. Could be due to the kind of potatoes I used.
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2 users found this review helpful

Raspberry Truffle Fudge

Reviewed: Dec. 9, 2006
I made this recipe as part of my annual Christmas basket and it was wonderful, especially for being so incredibly easy. I substituted 1/3 C seedless raspberry preserves and the raspberry to chocolate taste was perfect. It even sliced well and looked pretty after being left in the refridgerator for a few days.
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2 users found this review helpful

Parsleyed Rice Pilaf

Reviewed: Oct. 23, 2006
I was looking for an easy but tasty rice side dish with items in my cupboard and this fit the bill. I adapted it to jasmine rice because I didn't have instant, and it came out great. Thanks for a new rice side dish in the lineup.
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6 users found this review helpful

Polish Meat and Potatoes

Reviewed: Sep. 5, 2006
We love this recipe, but I did alter it a little. I parboiled the potatoes, used red bell peppers, cut down on the oil. I coarsely chopped and steamed 1/2 head of cabbage until it was just slightly crunchy and tossed it with the other ingredients at the end.
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31 users found this review helpful

Fruit and Cream Pie I

Reviewed: Jul. 20, 2006
My extremely picky husband said, Don't change anything. I loved this recipe and so did my whole family (which is more rare than you would believe). I bring this to all my summer functions.
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1 user found this review helpful

Shrimp and Crab Bisque

Reviewed: Jul. 1, 2005
I always double this recipe using a 1lb can of crab available at Costco and 1lb bag of frozen salad shrimp. I skip the wine and make up for it with 1/2 and 1/2, then thin it out with a cup or 2 of nonfat milk. It's always a crowd pleaser. It tastes like tons more effort is involved than actually is.
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14 users found this review helpful

Lentil Soup

Reviewed: Jan. 6, 2005
This is the best lentil soup recipe I've ever eaten. Everyone who tried it asked for the recipe. I pureed half of the soup thinking my 2 and 4 year olds would like the looks of it better. They didn't, but I liked the texture and it tasted great.
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1 user found this review helpful

 
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