luv2cook Recipe Reviews (Pg. 1) - Allrecipes.com (18773283)

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Colin's Bow Tie Pasta with Proscuitto & Mushrooms

Reviewed: Apr. 16, 2015
Had it for the first time at my Mom's house with a houseful of family. I thought it looked kind of ordinary, but it tasted delicious! The gorgonzola really makes it different from the usual Italian pasta dishes. I loved it.
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Sour Cream Coffee Cake

Reviewed: Mar. 19, 2015
I had almost 2 cups of light cream that had soured, so I looked for something to make with it. This cake was delicious! I only made 2 substitutions: brown sugar for white and pecans for walnuts in the filling. The cake was incredibly moist with a smooth texture. I made it in a bundt pan, but next time will bake it in a regular tube pan. You'll want the streusel caramelized on top! BTW, it took about 55-60 minutes in this type of pan. For the sake of your thighs, don't make this too often! It's hard to resist another slice.
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Maryland Crab Cakes I

Reviewed: Jan. 13, 2015
Exactly right. These are true Maryland crab cakes. For the right texture, be sure to use back fin lump crabmeat.
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French Silk Chocolate Pie

Reviewed: Jan. 13, 2015
I used a homemade crust with Ghirardelli chocolate and reduced the sugar to 3/4 cup (I prefer it a bit less sweet). You absolutely must use real butter, softened, but not melted! You can pasteurize your own eggs by placing them in water on a stovetop. Using a digital thermometer, slowly heat the pot up to 140F and hold for 3 whole minutes. Rinse with cold water. (Be sure to save this trick for your favorite chocolate mousse recipe as well!) Just watch out. This pie goes from your mouth straight to your thighs, but oh, it is worth it!
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Chicken with Quinoa and Veggies

Reviewed: Aug. 22, 2014
Decent basic recipe, but it really needed more seasoning. Garlic scapes are really mild and frankly, I would prefer more basil. I recommend that you make the quinoa more like a pilaf by adding some chopped veggies. Then I would zip up the chicken with some minced garlic and perhaps use a stronger cheese: gorgonzola, for instance.
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Photo by luv2cook

Ceviche

Reviewed: Aug. 21, 2014
I love ceviche, but this recipe had too much celery and needed something sweet to offset the tartness. I originally made it exactly as written and thought it was just OK. I ended up adding chunks of very sweet fresh mango, which really helped make this easier to eat.
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Photo by luv2cook

Real Chiles Rellenos

Reviewed: Aug. 21, 2014
Very good and very authentic recipe! I avoided the freezing stage by using French fry-sized pieces of Monterey Jack and cheddar in place of the shredded cheeses. I had enough meringue to coat 6-8 chilies, so if you're going to take the time to make 4, why not make 8 instead? Poblano peppers are not particularly spicy, but the inch closest to the stem can be, so be careful! I suggest that you broil the chiles as close to the flames as you can get them. When I made these, I think some of the peppers were over-cooked because they started to split. A faster roasting probably would have avoided this outcome. I also used a clean paper bag instead if plastic because I don't really like the idea of putting hot things into plastic. Who knows what plasticizing agents come out of the plastic and into your food with the heat? As long as the chiles are well floured, you can ensure that they stay closed by coating them with the meringue and immediately frying. Overall, this recipe had wonderful flavor and a beautiful presentation. Now, if only I could find a super Mexican rice recipe . . . I will definitely be making these again.
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Yellow Squash Casserole

Reviewed: Aug. 21, 2014
I used zucchini in place of the yellow squash and the family loved it. I was also short a few crackers so I added some panko - a substitution that was virtually unnoticeable. I also reduced the total amount of butter by half - also not noticeably missing anything. Overall, I thought this recipe was easy and reasonably quick. I'll be making this again!
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Avocado-Mango Salsa

Reviewed: Mar. 26, 2014
Super delicious and simple! I used a champagne mango (small, bright yellow, also called ataulfo, I think) and a Haas avocado. I didn't have white wine vinegar, so I used some Japanese rice vinegar instead. This salsa was a perfect blend of flavors and textures (sweet, tart, crunchy, and soft) and oh, so beautiful in presentation. I will definitely be keeping this one to use again. Keep in mind that it's ready to go once mixed together, but that with time, the liquid is drawn from the mango, peppers, and onion, making it a little mushy - still delicious, but loses a few presentation points.
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Chicken Marsala Florentine

Reviewed: Mar. 18, 2014
This is really quite good, but like others who made the suggestions, I doubled the amount of mushrooms (1 lb sliced), added 2 small cloves of minced garlic, doubled the amount of spinach, halved the amount of Marsala, and added about 1/4 cup chicken stock. I also used boneless chicken thighs instead of breasts. I would consider this an "entertaining guests" kind of meal because the presentation can be elegant yet not very complicated. It's a robust recipe that can survive a lot of tweaking. This one will stay on our go-to recipes.
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Mexican Quinoa

Reviewed: Mar. 2, 2014
Good flavors but way too much liquid for 1 cup of quinoa. I would reduce the chicken stock to less than 1 1/2 cups. (Maybe different brands of quinoa differ in dryness.) know your quinoa and adjust accordingly. But keep in mind that the canned tomatoes add a lot of liquid.
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Meatloaf Roll

Reviewed: Jan. 5, 2014
Good flavor, but a bit sloppy in presentation.
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Homemade Noodles

Reviewed: Jan. 5, 2014
Good basic egg noodle. I recommend starting with about 3/4 cup flour per egg and a splash of olive oil. Add more flour as needed.
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Easy Cheesy Chicken Enchiladas

Reviewed: Jan. 4, 2014
As others have suggested, this recipe definitely needed some extra seasoning to taste more "Mexican." I added cumin and oregano to the tomato sauce. And I also added a can of green chilies during the layering steps. My family enjoyed it. (And it's another great way to use up leftover roast turkey!)
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Crispy Yeast Waffles

Reviewed: Dec. 1, 2013
It actually only takes 10 min to prepare it the night before. It's also a good time to make the blueberry sauce for the morning.
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Photo by luv2cook

Apple Bread

Reviewed: Sep. 21, 2013
The only thing I changed was to add 1 tbsp of molasses to this recipe. Some of the photos made the bread seem very light in color. I also decorated it with thin apple slices before baking. The finished bread was a beautiful color with texture from the walnuts, which helped offset the sweetness of the bread. Lovely!
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Displaying results 1-20 (of 145) reviews
 
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