luv2cook Recipe Reviews (Pg. 6) - Allrecipes.com (18773283)

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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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0 users found this review helpful

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

Fried Zucchini

Reviewed: Jan. 18, 2007
After following others' suggestion to allow the vegies to set a bit longer (4 hours), I thought this recipe was quite good. I added some yellow squash as well. The end product is not big and puffy, but the onions are super crispy and the squash is tasty. I'm not big on deep frying foods, but this one's worth doing again.
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1 user found this review helpful

Thai Red Chicken Curry

Reviewed: Jan. 11, 2007
It's edible, but nothing like Thai restaurant dishes. I even used a very spicy can of curry paste and added garlic and fish sauce to the chicken, but the results weren't very satisfactory. I'm still looking for the ultimate recipe. This one isn't it.
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0 users found this review helpful

Cottage Meatloaf

Reviewed: Jan. 10, 2007
Good flavor even though it had difficulty "setting up" after the 10-min hold time. Maybe dry bread crumbs will pull it together a bit more firmly (rather than fresh crumbs).
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2 users found this review helpful

Tomato Bread

Reviewed: Jan. 10, 2007
A very fragrant bread with a beautiful color! I thought it needed additional basil and oregano. I'll use fresh herbs this summer. I didn't add any salt because the tomato juice has plenty. I'll be making this again. Makes delicious cheese sandwiches.
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2 users found this review helpful

Butternut Squash Casserole

Reviewed: Jan. 1, 2007
I reduced the sugar as recommended to 1/3 cup. Came out great! (I reduced it to 1/4 cup the first time, but it didn't seem quite sweet enough.)
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16 users found this review helpful

Smoked Beef Brisket

Reviewed: Jan. 1, 2007
OK, but fast. I prepared it exactly as written. A bit too ketchupy. The sauce could definitely use some serious modification. Maybe some garlic and soy sauce and sugar could fix this recipe.
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9 users found this review helpful

Panettone I

Reviewed: Jan. 1, 2007
Great low sodium recipe! I increased the sugar to 1/3 cup and the fruits to a total of 3/4 cup. I then soaked the raisins and currents in triple sec (about 1 tbsp) and microwaved it briefly to speed up the absorption. I recommend letting it rest for a few hours prior to use. Delicious low fat & low sodium gift for those who can't enjoy the usual holiday excess. Oh yes, I also ended up using quite a bit more flour (5-6 cups) to get a workable dough. But it's important to keep the dough slightly sticky so that the bread doesn't come out too dry. BTW, this stuff makes super French toast when dipped in the usual egg/milk mixture with a touch of vanilla. Very nice!
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54 users found this review helpful

Roasted Pork Loin

Reviewed: Jan. 1, 2007
I used a whole boneless pork loin (8 lbs) and essentially only doubled the garlic, rosemary , and tripled the wine and had plenty of seasoning and glaze. I also used fresh rosemary, one of the best plants to keep in a pot at home. After the deglazing of the roasting pan with wine, I poured the glaze into a sauce pan and reduced it by half. Amazingly delicious!
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5 users found this review helpful

Beef Barley Vegetable Soup

Reviewed: Nov. 18, 2006
Needed more seasoning. As the recipe calls, the soup is somewhat bland and ordinary, but some fresh rosemary and thyme really perk it up.
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1 user found this review helpful

Christmas Eve Beef Stew

Reviewed: Nov. 18, 2006
The kids liked it a lot, but it needed much more seasoning. I tried it a second time in a pressure cooker (super fast!) and added about 1/4 tsp red pepper flake and used fresh rosemary and thyme and cut the water to 1/2 cup for the pressure cooker. . . very nice and very quick.
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3 users found this review helpful

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