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

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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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Photo by luv2cook

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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Shrimp Linguine

Reviewed: Jun. 26, 2013
Wonderful recipe, especially with freshly grown herbs! I also added some parsley since I had it available. Be generous with the garlic and you'll experience a delicious meal that's quick and easy.
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Photo by luv2cook

Buttery Soft Pretzels

Reviewed: Jun. 10, 2013
Needed less flour than called for (~4 cups) but added a tablespoon of gluten (or you can use bread flour instead). The texture seemed more like a bagel than a pretzel, but they're practically the same things. I shaped them into treble clefs (musical theme) as a gift to a music teacher. I thought they came out great after buttering them and sprinkling cinnamon & sugar on top.
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Graham Crisps

Reviewed: Jun. 1, 2013
I didn't use margarine, using 1 cup of butter instead. I also used pecans, rather than walnuts. And I only had cinnamon grahams. If youve made toffee before, you'll know how to tell when these are ready to come out of the oven. As previous reviewers have stated, the butter/sugar mix spreads on its own, but if your pans are a little warped, you may have to help it along halfway during the baking. To achieve the proper crunch, you should watch it carefully during the final 5 minutes of baking. Whie the bubbling is active across the entire batch, keep watching, taking them out once the bubbling subsides a bit and the color turns a dark amber. I lined the tray with foil before cooking, so you can just take the entire sheet out to cool on a flat surface. These were delicious!
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Photo by luv2cook

Can't-Eat-Just-One Lace Cookies

Reviewed: May 17, 2013
I know this is my recipe, but I can't emphasize enough how important it is to be exact in your measurements. It means the difference between thick lumps of hard oatmeal and beautiful, thin wafers of complete heaven. These are meant to be eaten as is. Don't try to dip them in chocolate or layer them with filling. You will need a more substantial cookie for those applications. Just savor each crispy cookie as if it's the last one (but knowing you have 99 more!)
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