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

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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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272 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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171 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

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

Mandarin Almond Salad

Reviewed: Mar. 12, 2005
I've made this many times with whatever type of lettuce I have on hand (but never iceberg!) and it's always good. Advice on the sugared almonds: Let the sugar start carmelizing just a bit before you add the almonds. Adding the nuts too early can make them toast too brown before the sugar carmelizes. Adding the nuts too late will mean the sugar browns before the nuts get toasted. You'll have to experiment a little to get this just right, but it's worth it! I've use chopped walnuts, too. Very delicious! My guests loved it, too.
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36 users found this review helpful

Bread Machine Pumpernickel Bread

Reviewed: Mar. 7, 2010
I consider myself a pretty seasoned bread maker. The only change I made to this recipe was NOT using a bread machine. The end product was very dense (even with the added wheat gluten). If you want a lighter product, I would use less whole wheat and increase the bread flour. I would also reduce the amount of cocoa to about 2 tbsp. I'll probably try this again with these modifications.
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35 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

Spooky Witches' Fingers

Reviewed: Oct. 25, 2010
I substituted 3/4 cup granular sugar for the confectioners', which worked just fine. Secret to light shortbread is to whip the butter with sugar until light (NEVER melt the butter). Then beat in all the wet ingredients. Then fold in the sifted dry ingredients. I also recommend chilling the batter overnight. Like another reviewer, I recommend "gluing" the almonds on with a bit of strawberry or raspberry jam before baking. I dusted these with powdered sugar after cooling to give them a "musty, mildewy" look. Very effective.
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28 users found this review helpful

Yummy Pecan Pralines

Reviewed: May 4, 2010
Very nice recipe, but requires some experience to reach a good outcome. I recommend taking the candy mixture to 240 F. Once you remove it from heat, stir just enough to have the mixture begin to thicken. (DO NOT over-stir at this point or you'll end up with crumbs! Delicious, but not very presentable.) Immediately pour onto a Silpat. Allow to cool completely without disturbing. Then cut or break apart into pieces. I would also increase the amount of pecans to about 2 cups.
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27 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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26 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

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
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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

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

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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14 users found this review helpful


Reviewed: Mar. 25, 2011
Excellent! I'm looking forward to making this again. This time, I'll have to find more than just my husband to enjoy it with me. We ate the whole bowl!
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11 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

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Reviewed: Jul. 18, 2009
Mmmmmm! Timing was just right for a lovely med-rare cut of tenderloin. I will be definitely making this again. The Asian flavors were fantastic. For a different flavor, I think I'll try sweet marsala with wild mushrooms and thyme next time.
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10 users found this review helpful

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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9 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

Displaying results 1-20 (of 145) reviews
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