luv2cook Recipe Reviews (Pg. 2) - Allrecipes.com (18773283)

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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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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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1 user found this review helpful

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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5 users found this review helpful
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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2 users found this review helpful

Chicken Tikka Masala

Reviewed: May 13, 2013
This is a tasty recipe, but lacks the authentic flavor that garam masala would give it. We prefer using boneless chicken thighs (about 1 1/2 lbs) over breasts. Like other reviewers have said, reduce the total salt content to about 1 teaspoon. Add 2 teaspoons of garam masala to the cumin & paprika in the tomato & cream sauce. I also suggest that the cinnamon in the marinade be cut in half and substitute garam masala for the other half. With these changes, I'd give this recipe 5 stars. As written, it only deserves 4.
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1 user found this review helpful

Hummus III

Reviewed: Apr. 30, 2013
Has too much lemon juice for my tastes, but the final product, after tweaking, is really very good. The secret to the texture is to process for several minutes in a food processor.
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1 user found this review helpful

Easy Pavlova

Reviewed: Apr. 30, 2013
What an elegant and delicious dessert! I topped the pavlova with strawberries and whipped cream. After making some gnocchi, I had 4 egg whites leftover that were perfect for this recipe. Next time, I will be looking for a way to use 4 egg yolks after planning for this dessert.
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Lemon Curd

Reviewed: Mar. 23, 2013
I followed the recipe EXACTLY and ended up with a delicious pint of lemon curd. Be sure to use real lemon juice and the zest from that lemon. One large lemon should be enough. Others say that it could be done in a microwave, which is probably true, but you would need to be very patient to stop and stir often to avoid having the mixture curdle. (I speak from experience, having curdled a batch of custard before.) Over a double boiler, you'll end up with perfect lemon curd without worrying about curdled eggs. I'll be using this lemon curd in the morning for my crepes. Can't wait.
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7 users found this review helpful

Gluten-Free Granola Bars

Reviewed: Mar. 13, 2013
Easy to make and wholesome, too. Most commercial energy bars have way too much sugar. In contrast, these are tasty, but not rot-your-teeth sweet. My daughter loves them. To keep them crunchy, I individually wrapped them in plastic wrap and then stored them in an airtight container. For a not-so-wholesome change, I switched half the peanut butter with Nutella which made for a yummy option. I believe Nutella separates when over heated, so I suggest you heat the corn syrup and 3/8 cup peanut butter first. Take it off the heat before mixing in the Nutella. Both ways are very good.
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5 users found this review helpful

Flan II

Reviewed: Feb. 19, 2013
This is a beautiful flan with a great texture - smooth and creamy, but firm enough to cut with a spoon. I added a tsp of good quality vanilla, but it wasn't necessary, if you prefer the sweet eggy flavor. For ease of preparation, I heated the milk in the sauce pan with the caramel residue, which dissolves the caramelized sugar into the milk, adding to the custard's flavor. This recipe is a keeper. By the way, if you're going to bake the cups in an aluminum pan, you should sprinkle a little cream of tartar into the water (NOT the flan) to keep the inside of the pan from oxidizing (turning dark).
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3 users found this review helpful

Amazing Butternut Squash

Reviewed: Nov. 26, 2012
After trying too many butternut squash recipes that taste more like desserts than vegetables, this one is a winner. It has a fluffy texture with a nice savory flavor. I only used 1/4 cup mayo, but I'd adjust based on the size of your squash. I also finely minced the onion and used seasoned bread crumbs instead of saltines, which I didn't have. I recommend using freshly grated cheese. I will be making this again.
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2 users found this review helpful

Maple Kale Crisps

Reviewed: Oct. 21, 2012
Yummy! The only problem is that the directions are a bit vague. Be sure to rub each leaf with oil to evenly crisp during baking. You should do the same with the maple syrup.
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7 users found this review helpful

Garam Masala Spice Blend

Reviewed: Oct. 21, 2012
I love the fragrance of this mixture while you're grinding it. I don't prepare Indian dishes as often as I'd like, but having this blend ready will make it easier.
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10 users found this review helpful

Salted Caramel Sauce

Reviewed: Oct. 15, 2012
The heavy saucepan is a must for this recipe. Follow this recipe exactly as the video instructs and you'll not be sorry. The finished sauce thickens nicely and goes great with apple slices or ice cream. The flavor reminds me of caramel corn from the beach. Wonderful!
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24 users found this review helpful

Tuna Fish Patties

Reviewed: Sep. 24, 2012
What a great way to use leftover veggies in the fridge! I sauted some fresh kale with the garlic and onions. If I had had fresh mushrooms, I probably would have sauted those in advance as well. The mixture can be a bit wet, so I'd be wary of adding ingredients that give off water.
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3 users found this review helpful

Maple Salmon

Reviewed: Sep. 16, 2012
Say, that was so easy and so good! Timing is just right for tender salmon. I love the sweetness of the syrup combined with the savoriness of the soy sauce. One reviewer suggested adding a little fresh ginger, which sounds like a good addition. I'll try that next time, but it's perfectly delicious as is.
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2 users found this review helpful

Classico® Eggplant Parmesan

Reviewed: Sep. 14, 2012
Surprisingly good for something so simple. For any basic eggplant recipe, I always recommend that you lightly salt the slices to allow them to sweat out the bitter juices before cooking. Sprinkle both sides of each slice of eggplant with salt and allow to sit for about 10 minutes. Wipe off the liquid with a paper towel before dipping in the egg dip. I used whole grain saltines and freshly grated Romano cheese. Pretty good.
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26 users found this review helpful

Roasted Beets and Sauteed Beet Greens

Reviewed: Sep. 13, 2012
I didn't think I liked beets, but I've changed my mind after I got some homegrown beets from a friend and found this recipe. I nuked them until soft and then peeled them once they cooled down a bit. The stained fingers are well worth this delicious dish. I will be looking for fresh beets next time at the market!
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Sep. 13, 2012
Yup, this one's a keeper. I followed a reviewer's suggestion to reduce the butter in the topping and also didn't add any batter. Finished product had a beautiful crunchy top with a soft, sweet muffin underneath. This recipe made 9 regular muffins with overflowing tops. . . Gotta have plenty of muffin top!
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Roasted Beets with Feta

Reviewed: Sep. 9, 2012
I didn't think I was much of a beet fan, but I've changed my mind. After getting some fresh beets from a friend, I tried this recipe (microwaving, rather than roasting). Loved it! Quick and pretty easy (but stains your hands temporarily).
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Displaying results 21-40 (of 135) reviews
 
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