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

cook's profile

luv2cook

Reviews

Menus

 
View All Reviews Learn more

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!
Was this review helpful? [ YES ]
24 users found this review helpful

Thai Cucumber Salad

Reviewed: Aug. 7, 2011
Used a fresh red Thai chili, sliced into very thin strips, rather than the jalapeno. Beware: waiting a day makes this salad a lot hotter! Very tasty as is, but a squirt of fresh lime adds a nice zing.
Was this review helpful? [ YES ]
4 users found this review helpful

Caramel Popcorn

Reviewed: Dec. 8, 2004
BEWARE! You'll not be able to stop eating these. Horrible for the waistline.
Was this review helpful? [ YES ]
0 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.
Was this review helpful? [ YES ]
2 users found this review helpful

Creamy Cheesy Grits

Reviewed: Mar. 10, 2012
As you would with any grits recipe, you'll need to adjust the liquids to get desired consistency, but the flavor is excellent. Especially like the little kick from the cayenne. Easy to make. I'll definitely be making this again.
Was this review helpful? [ YES ]
1 user found this review helpful

Kulfi

Reviewed: Dec. 8, 2004
Yummy. Being a food snob, I didn't like the idea of using "whipped topping," but it's great in this. I didn't have cardomom powder, but used cardomom seeds by simmering them along with a bit of cinnamon stick and a couple of cloves in the evaporated milk, then strained them out.
Was this review helpful? [ YES ]
0 users found this review helpful

Country Green Beans

Reviewed: Dec. 13, 2011
I've made this twice now: once exactly as written and once without the butter. Delicious either way, so I'll leave out the butter next time. It's important to use fresh, crisp green beans. A little leftover ham makes these beans just right!
Was this review helpful? [ YES ]
3 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.
Was this review helpful? [ YES ]
25 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.
Was this review helpful? [ YES ]
43 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.
Was this review helpful? [ YES ]
7 users found this review helpful

Black Bean, Corn and Turkey Chili

Reviewed: Oct. 30, 2009
Only made 1 change: used frozen corn in place of canned. This recipe is both quick and delicious. Great with some homemade cornbread. I was a little surprised that the kids loved it, too. My only complaint: definitely doesn't serve 6, more like 4.
Was this review helpful? [ YES ]
2 users found this review helpful

Pesto Sauce

Reviewed: Aug. 30, 2009
Very authentically Genovese. I recommend that the pine nuts gets toasted first. Adjust salt after tasting. Using a freshly grated good quality Parmesan or Romano makes a huge difference. Also, adjust the garlic level to taste. Delicious.
Was this review helpful? [ YES ]
3 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!
Was this review helpful? [ YES ]
53 users found this review helpful
Photo by luv2cook

Oatmeal Dinner Rolls

Reviewed: Dec. 6, 2004
hot and steamy rolls, but very moist dough, needing 1/2 to 1 cup additional flour. I used bread flour. Had a strong yeasty flavor that might benefit from the addition of herbs. But otherwise, a good bread to go along with traditional American cuisine.
Was this review helpful? [ YES ]
1 user 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!
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by luv2cook

Real Chiles Rellenos

Reviewed: Aug. 21, 2014
Very good and very authentic recipe! I avoided the freezing stage by using French fry-sized pieces of Monterey Jack and cheddar in place of the shredded cheeses. I had enough meringue to coat 6-8 chilies, so if you're going to take the time to make 4, why not make 8 instead? Poblano peppers are not particularly spicy, but the inch closest to the stem can be, so be careful! I suggest that you broil the chiles as close to the flames as you can get them. When I made these, I think some of the peppers were over-cooked because they started to split. A faster roasting probably would have avoided this outcome. I also used a clean paper bag instead if plastic because I don't really like the idea of putting hot things into plastic. Who knows what plasticizing agents come out of the plastic and into your food with the heat? As long as the chiles are well floured, you can ensure that they stay closed by coating them with the meringue and immediately frying. Overall, this recipe had wonderful flavor and a beautiful presentation. Now, if only I could find a super Mexican rice recipe . . . I will definitely be making these again.
Was this review helpful? [ YES ]
0 users found this review helpful

Butternut Squash Bisque

Reviewed: Jan. 5, 2009
I love this recipe. One change I made was to use turkey stock from our holiday turkey in place of vegetable stock. The bisque has a lovely sweetness from the squash. I roasted the squash first to concentrate the flavors and ease the peeling process. Having an immersion blender really pays off for this recipe. I added a bit of fresh thyme towards the end. It really has a wonderful texture, beautiful color, and memorable flavors. It's too good to save for only guests.
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
252 users found this review helpful

Cream of Pumpkin Curry Soup

Reviewed: Dec. 1, 2005
It's even better with a pound of cremini mushrooms sauteed with the onions! Very, very nice!
Was this review helpful? [ YES ]
0 users found this review helpful

Yellow Squash Casserole

Reviewed: Aug. 21, 2014
I used zucchini in place of the yellow squash and the family loved it. I was also short a few crackers so I added some panko - a substitution that was virtually unnoticeable. I also reduced the total amount of butter by half - also not noticeably missing anything. Overall, I thought this recipe was easy and reasonably quick. I'll be making this again!
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 1-20 (of 135) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States