luv2cook Recipe Reviews (Pg. 5) - Allrecipes.com (18773283)

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Peanut Butter Pie VII

Reviewed: Dec. 31, 2008
My 10-year-old immediately proclaimed, "This one's a keeper, Mom!" I followed the proportions exactly. Only change I made was in the assembly: Put in most of the peanut butter/sugar mixture in the bottom of the baked crust. Save a couple of tablespoons for the topping. Another note: take care in spreading the meringue on the custard. For a very stiff meringue, trying to spread it over the custard can displace the custard, causing it to push itself over the edge of the crust. I suggest you drop small amounts over the entire custard surface, then spread carefully to create a uniform covering. Really very easy and very tasty.
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3 users found this review helpful

Out of this World Turkey Brine

Reviewed: Nov. 30, 2008
Excellent flavor! DO NOT FORGET TO RINSE AND DRY BIRD BEFORE ROASTING. It made for a very salty gravy. I won't forget next time.
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3 users found this review helpful

Sticky Toffee Pudding Cake

Reviewed: Sep. 7, 2008
Delicious and oh so sweet! The recipe seems accurate, but the instructions for the caramel sauce should be clarified. Whenever you make caramel sauce, you should always cook the sugar with the butter ONLY until it reaches a "soft" ball stage - after about 5 minutes of continuous surface bubbling. Only THEN do you add the cream or milk and vanilla. You won't end up with that greasy separated mess that some have described. Serving the warm sauce over the sweet cake and a lump of vanilla ice cream is a perfect way to end a special evening's meal.
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154 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: May 25, 2008
Great and simple! Uses much less baking powder (and therefore less sodium) than my old recipe. Also delicious with blueberries.
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0 users found this review helpful

Thai Green Curry Chicken

Reviewed: May 19, 2008
Yummo! It's a very authentic-tasting Thai curry chicken. Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). I only used 1.5 tbsp which was plenty. Also, the coconut milk should be a full-fat (not low fat) and also varies quite a bit by brand. I prefer the Chaokoh brand which is nice & thick. Both of these brands should be available at any decent Asian market. A couple of changes I made: 1. used boneless chicken thighs (not as dry as breast meat), 2. reduced sugar to 1 tsp. I also added carrots, onions, and peas (gotta sneak those vegies ;) This one's a keeper.
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254 users found this review helpful

Cheddar Mushroom Potatoes

Reviewed: Apr. 20, 2008
Simple and delicious, but I added about 1/4 cup of milk to thin out the condensed soup, making it easier to spread over the layers of potato and cheese. Cheddar is good in the recipe, but for variety, you may want to try other sharp cheeses, like Parmesean or Asiago.
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1 user found this review helpful

Ahi Poke Basic

Reviewed: Dec. 29, 2007
Real poke should have some seaweed, but I think it's a type that you're not going to find on the mainland (except maybe around SF). This recipe was a fantastic "mainland imitation." I would cut back on the soy to suit your taste, but be sure to use a good quality soy since so much of this flavor is based on that seasoning.
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5 users found this review helpful

Microwave Peanut Brittle

Reviewed: Oct. 23, 2007
So easy and super quick that it should be against the law! Nothing with this good with this many calories should be so easy to make. Timing should be adjusted to individual microwaves. I poured it out onto a Silpat. Came out beautifully and disappeared about as quickly as I made it.
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2 users found this review helpful

New England Clam Chowder II

Reviewed: Sep. 22, 2007
A bit too much potato. It's OK, but I've had much better. I've made it exactly as directed, but definitely needs more clams.
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0 users found this review helpful

Sweet Corn Cake

Reviewed: Jul. 26, 2007
I doubled the recipe (but left the butter as stated) and cooked it in an 8 x 10" pan inside the 9 x 12" pan. Very moist and really delicious. I serve it along side chili or Mexican food. Always a great hit!
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Ratatouille

Reviewed: Jul. 26, 2007
Wow! I was looking forward to trying the leftovers after reading these reviews, but there weren't any! My kids (thanks to THE movie) wolfed it all down. The cat even licked out the bowl. I made this once before (pre-kids) and don't remember it being this good. Thanks for the wonderful recipe. It went perfectly with a nice loaf of crusty sourdough bread. A couple of notes: be generous with the garlic. I used 3 large cloves with one medium-sized eggplant. I also used fresh parsley from my garden (2 tbsp). I forgot to get the mushrooms, but added one yellow squash to the layers. Remember to slice all the vegies THINLY (about 1/8") making the ratatouille cook through in 45 minutes in an 8 x 10" pan. (It shrinks quite a bit from cooking.) I also sliced the tomatoes thinly and placed them on top, using Asiago cheese throughout. It was fantasticly moist with a delicious broth. I'll be making this again (certainly at my kids' request!). Who would have ever guessed that they would ever ask for something WITHOUT meat made WITH eggplant, green peppers, and squash? Hallelujah!
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19 users found this review helpful

Honeydew Soup

Reviewed: May 12, 2007
Looking for something to make with a melon that didn't turn out very sweet? Here it is! I added a splash of fresh lemon juice and a bit more sugar since my melon was ripe but just not that good. The result is very tasty and a great way to use that melon without throwing it out. Will definitely be making this again the next time I come across that so-so melon. Did I mention how quick this is to make?
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23 users found this review helpful

Jammin' Tarheel Chili

Reviewed: Apr. 18, 2007
My kids, who claimed not to like chili a couple of years ago, gobbled this right up! I added one green pepper and omitted the mushrooms. I also cut back on the cayenne, using only a scant teaspoon. Plenty zippy for the kids. During the final 15 minutes, I added a paste of 2 tbsp cornmeal and water to thicken it up a bit. I'll be making this again! One last detail: being a Wolfpack fan by birth, I hesitantly made this recipe. However, with the changes I've made, I'd prefer to call this "Rockin' Wolfpack Chili."
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2 users found this review helpful

Corned Beef and Cabbage II

Reviewed: Mar. 19, 2007
Wonderful! Cooked it in a roasting bag: 4 hours at 275 for a 5.4lbs brisket. Otherwise, I made it exactly by the recipe. Everyone loved it (although the kids were crazy about the cabbage). My husband and I thought the cabbage had a nice subtle flavor that complemented the corned beef perfectly. I'll be making this again . . .maybe even before next St. Patrick's Day!
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3 users found this review helpful

Irish Soda Bread I

Reviewed: Mar. 19, 2007
Great recipe! I substituted nonfat plain yogurt for the sour cream and the bread was still moist and rich. Sprinkled caraway atop the loaves. Smelled great and kids loved it way better than the cabbage that came with the corned beef for our St. Patrick's Day dinner. (Big surprise!)
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3 users found this review helpful

Spinach Deviled Eggs

Reviewed: Mar. 16, 2007
I left out the butter, halved the sugar and added a couple of tablespoons of freshly minced onion along with about a teaspoon of dijon mustard. I finished them off with a dash of cayenne atop each egg. Wow! They were very good, but should be eaten soon after preparing because the bacon loses its crunch after a few hours. If you're making ahead, simply add the bacon just before filling the whites. I'd definitely make these again sometime soon.
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34 users found this review helpful

Sugar Spiced Almonds

Reviewed: Mar. 14, 2007
I can't believe anyone thought this recipe was bland! The spice blend is delicious and unique. The only issue I have with this recipe is time needed for baking. I'd double it to an hour and maybe crank the temp up a bit if your oven runs a bit cool. Just keep an eye on it every 10 minutes after the first 30.
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11 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Mar. 8, 2007
After reading the other reviews, I was ready to add additional seasoning to spice it up, BUT DON'T! I used Indian curry and fresh-cracked pepper. It was plenty zippy and really very good! My kids (who can take spicy foods) thought it was a bit too spicy, but I loved it! Will definitely be making this again.
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Soda Cracker Chocolate Candy

Reviewed: Feb. 10, 2007
Terrific recipe, but the timing is very dependent upon the consistency of your oven temperature. Basically, the sugar/butter combo should reach about 275 F on the stove. Once it goes into the oven, you'll want the cracker/toffee combo to reach a soft crack stage (~295 F). It should be uniformly bubbly across the entire surface before you start the 5-minute timer. For those really anal chefs, you may want to take a tiny sample of the toffee out from the middle of the pan and drop it into cold water. If it has the texture that you want (like toffee), then you're good to go. The result is a candy that's easier on your teeth than plain butter toffee, but with the same flavors. Be patient with this recipe and tune it to your conditions. You'll be glad you did.
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44 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Feb. 9, 2007
Takes some time and makes quite a mess, but the results are really very good! Super crunchy. I tried it with zucchini, too! I would add some extra salt and garlic for future zucchini batches. Definitely a keeper!
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0 users found this review helpful

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