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

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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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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 I originally made it exactly as written and thought it was just OK.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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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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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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Awesome Korean Steak

Reviewed: Sep. 5, 2013
Great basic recipe! I like to zip it up a bit by tossing in a couple of dried chili peppers in the hot oil (fry until almost black) before adding the meat. Other nice additions include sliced shiitake mushrooms, A tsp of grated ginger, grated carrots, and soaked bean thread noodles. This ends up looking a lot like a beef chap chae. My family loved this.
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Blueberry Sauce

Reviewed: Aug. 31, 2013
I definitely agree that there's too much OJ. Just reducing it to 1/2 or even 1/4 cup is better, especially if you're preparing this for immediate consumption. Many have said that it's better the next day, but it might not last until then.
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Zucchini Gingerbread

Reviewed: Aug. 25, 2013
This bread had a moist texture, but not as sweet as I'd prefer. I suppose this is a "bread" and not a "cake" so I guess this isn't a serious infraction. Other than the sweetness, I thought this bread was tasty.
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Roasted Garlic Zucchini and Tomatoes

Reviewed: Aug. 24, 2013
Like a simpler version of ratatouille, this dish is quicker yet delicious. The roasting seems to brown better in a ceramic or stone dish.
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Pineapple Basil Sorbet

Reviewed: Aug. 24, 2013
Even my kids love this one. I'm going to try this with Thai basil next time. If you prepare all the fruit and syrup in advance, you can make this sorbet in just a matter of minutes.
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Orzo with Parmesan and Basil

Reviewed: Jul. 8, 2013
Oh my, this was delicious. I used half butter-half olive oil and freshly ground Parmesan with fresh basil and parsley. As others have suggested, I also added 2 cloves of minced garlic at the initial toasting of the orzo step. There are many ways you could play with the flavorings and end up with this beautiful, almost risotto-like texture.
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Caesar Salad Supreme

Reviewed: Jul. 1, 2013
Our new home favorite! The dressing is a bit thick, but a little goes a long way if you take the time to mix it up well. Allowing the dressing to rest of a couple of hours before serving helps the flavors blend beautifully.
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No Bake Cookies III

Reviewed: Jun. 30, 2013
Good for those hot days when you don't want to turn on the oven, but these cookies don't disappear the way traditional cookies do.
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Heavenly White Cake

Reviewed: Jun. 29, 2013
Beautiful and delicious cake! It's really important to follow the instructions exactly by creaming the butter and sugar well. This cake has a light and moist texture and tasty, too. This one's a keeper.
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