Lovetoeat Recipe Reviews (Pg. 1) - Allrecipes.com (18828899)

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Downeast Maine Pumpkin Bread

Reviewed: Nov. 11, 2010
I hate it when people give a recipe 5 stars and then in their review proceed to mention the 20 ingredients they added or changed to make it better. This recipe is fine the way it is (I just did the standard trick of substituting 1/2 the oil with applesauce to make it a little healthier, but that's it). I was afraid it would taste too strong of spices for my children to eat it, but the taste is subtle. I highly recommend using fresh nutmeg if you have it (a jar of the nutmeg nuts can be found in the spices aisle--just grate it on a microplane).
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2 users found this review helpful

London Broil II

Reviewed: Aug. 10, 2009
Good recipe, but I have found when cooking red meat you really need to go all out with the seasonings or it just doesn't taste like much. So to improve upon this recipe, I added 3 T of fresh lemon juice (to help tenderize) 2 T of Worcestershire sauce, added an extra clove or two of garlic, used olive instead of vegetable oil, kosher salt instead of regular, fresh ground pepper, and about an extra two teaspoons of oregano (oh, and as a previous reviewer suggested, I marinated it in a zippered baggie). Cook only to medium rare, then wait a while before slicing very thin. I'd give my version 5 stars--everyone at the party loved it, even my formerly vegetarian sister.
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27 users found this review helpful

Best Chicken Pasta Salad

Reviewed: Jun. 11, 2008
Here are a few tips to make this salad better if you think you will have leftovers (otherwise the leftover will be mushy and kinda icky): As mentioned in the recipe, be sure to cook the pasta al dente. Instead of using cherry tomatoes, use roma tomatoes--cut in half, pull out and discard the seeds and pulpy middle, and then chop the 'shell' part. Use the slices of avacado as a garnish or sprinkled on top of only the amt. you plan on serving. Otherwise, it gets not only mushy but brown 24 hours later. I made this 3 days ago and the texture of the leftovers are perfect--as though I just made it but better because the flavors have had time to mix.
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Sy's Challah

Reviewed: Mar. 21, 2008
This turned out MUCH better than the other challah recipe I tried and was easy (just time consuming) to make. Next time, I'm going to double the sugar to make the bread sweet as suggested by Sy.
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1 user found this review helpful

Easy Slow Cooker French Dip

Reviewed: Feb. 14, 2008
After I made this I was surprised at the high rating it received. It's not a BAD recipe, but really nothing special either. The meat was tender from the slow cooking, but the flavor was pretty mild, not tasting like a whole lot of anything. I did follow one other reviewer's advice and used the extra broth to make French onion soup. I added caramelized onions to it (about 2 onions worth)and melted the cheese on top and it was pretty good.
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1 user found this review helpful

Asian Lettuce Wraps

Reviewed: Feb. 8, 2008
I made this recipe as is and thought it tasted great. The only thing I might do differently next time is add a *little* less oil, but that's just a minor thing. I do agree with a previous reviewer though: definitely chop everything ahead of time before you start cooking--you will be glad you did.
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1 user found this review helpful

Creamy Twice-Baked Potatoes

Reviewed: Jan. 24, 2008
These potatoes had a wonderful tangy, creamy flavor; however, to really deserve 5 stars you need to do what I did. After stuffing the potatoes add some snipped chives (but just a little; they are strong) and shredded cheddar cheese on top before sticking them back in the oven. Hey, after all the butter, cream cheese and sour cream you may as well go for broke, right?
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1 user found this review helpful

Rich Chocolate Frosting

Reviewed: Oct. 26, 2007
I'm giving this 5 stars because my only problem with it was it tasted a little too cocoa-y, but that is probably my fault for adding slightly less sugar and not compensating with the amt. of cocoa powder. I halved the recipe and it was the perfect amt. to ice and fill a 9 inch round cake. In order to avoid having problems with the cake crumbing or coming apart when you frost, you will need to add more milk than the recipe calls for. The best way to do this is to add 1T at a time as you are mixing it. Stop the mixer and take a rubber spatula and spread it around the frosting as though you were spreading it on a cake. When you pull away the spatula, if it 'sticks' to the frosting and forms very stiff peaks when you pull it away, it is too stiff and you need to add more liquid (but only add a little bit at the time). You want the consistency to be very smooth and creamy; then it will spread with no problems. From now on this is the chocolate frosting recipe I will use.
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355 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 26, 2007
My husband really liked this lasagna because it wasn't runny, like others often are. Also, it was great advice from other reviewers to soak, rather than cook the noodles--it saved a lot of time and work. I found I had quite a bit of sauce left after assembling the lasagna (which was mostly meat) so I just added a couple cans of tomato sauce to it, some water and a little extra sugar (to counteract the acidity of the tomatoes) and I had extra 'gravy' to serve on the side if anyone wanted to pour some on top of their piece of lasagna (which I love to do). It really tasted great!
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1 user found this review helpful

Shabbat Challah

Reviewed: Sep. 14, 2007
Cons: When I scaled the recipe by half, something must have happened because the dough was a huge sticky mess. I'm not even sure how much extra flour I ended up adding just so I could try and do something with the dough, but it was a lot. That kind of annoyed me because I'm not a great baker and I like to follow the directions exactly. However, this dough was such a mess there was no way I could shape it at all if I didn't just keep throwing in more flour. The taste was good, very adequate, but not what I was hoping it would be so I will probably try other recipes to see if I have better luck. Pros: Like I said, the taste was perfectly fine and it made nice French toast. This loaf also looked amazing when I took it out of the oven which is a miracle, since the dough was still sticky enough that I had a hard time braiding it and just assumed it was going to look like a big lump.
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4 users found this review helpful

Chicken 'N' Chilies Casserole

Reviewed: Mar. 13, 2007
This casserole has a lot of potential, it just needs a few changes to make it a 5 star dish. 1. I added 1/4 tsp. of cayenne to add some heat, but I couldn't really taste it--next time I'll add 1/2 tsp. 2. What will really give this casserole intersting flavor is the taste of the green chilis (they aren't hot by the way) but 1 can wasn't enough to really get the flavor. Next time I will use 2 cans. 3. I added garlic powder (1 T) but it could have used more. Next time I may use real garlic instead. 4. Either this needs to be cooked for less time, or needs more liquid. It browned nicely, but was just a little too dry for my taste. Since I'd like to avoid adding cream of whatever soup, I may double the cream or sour cream next time.
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1 user found this review helpful

Grilled Chicken Thighs Tandoori

Reviewed: Mar. 13, 2007
This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again by putting the chicken in a dish and baking but it didn't turn out as well. If you aren't going to grill it I highly recommend using the cake rack/cookie sheet method. UPDATE 6/29/07: I cooked the chicken on the grill for the first time the other night and it was so amazing I upgraded this to 5 stars. I will still make it in the oven in the winter, but this chicken is amazing when made on the grill.
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132 users found this review helpful

Eclair Cake

Reviewed: Feb. 28, 2007
If you really want this to taste like an eclair, top it with a chocolate ganache instead of chocolate frosting(I used the 'chocolate ganache' recipe from this site, using milk chocolate--VERY easy to make and quick). It's really the only way to go-- trust me on this one.
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0 users found this review helpful

Golden Sweet Cornbread

Reviewed: Feb. 28, 2007
I doubled this recipe to make 2 pans but did NOT double the sugar, and it still tasted great. I figured why add the extra sugar if you don't need it?
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Honey Wheat Bread II

Reviewed: Feb. 14, 2007
As suggested by others I doubled the honey which gave the bread a wonderful sweet flavor. However, I would not double the honey if you plan on using the bread for sandwiches, etc. It's a great breakfast/snack bread. One reviewer complained that this bread was yeasty and I have to agree; this didn't bother me but it might bother others.
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1 user found this review helpful

Glazed Meatloaf I

Reviewed: Jan. 22, 2007
Last night I made this recipe for the second time. The first time I felt there wasn't enough glaze to meat ratio since the meatloaf was so thick; this time I doubled the glaze and split the meat into two loaves. It was perfect! The slices were thinner, but still enough for 3-4 servings per loaf (I always serve it with a starch and a veggie so it goes further) and there was plenty of glaze, which is the best part. Very easy recipe, and it tasted the same as the really complicated recipe I have with about a million ingredients.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 13, 2006
I made no changes to this recipe (unusual for me) and it turned out great. I did follow the advice of others and cooked the chicken whole in the pot with everything else (mine were frozen when I threw them in!) and then took it out later to shred it, to save time.
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Denise's Peanut Chicken

Reviewed: Nov. 13, 2006
I shouldn't have doubled the sauce as others advised, because it turned out way too soupy. It seemed like this could be a good dish, so I'll give it another try, but boy did things go terribly wrong my first go at it.
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Pasta Bake

Reviewed: Nov. 13, 2006
This was a very good, easy dish. At first it looked like too much sauce when I mixed everything together, but it was fine and nothing got dry after baking--not even the edges. I added some minced garlic while browning the meat, and feta cheese to give it a twist, but I'm sure it would have tasted good as is (I just like to spice things up). A good weekday staple.
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2 users found this review helpful

Southwest Chicken

Reviewed: Nov. 2, 2006
This is a great weekday meal that is very tasty and easy to prepare. I served it over yellow spanish rice which really gave it a great flavor (I think plain white rice would have been a bit bland). Oh, and since bland is bad, I followed others' advice and heavily seasoned the chicken before cooking it up. If you have a more mild pallate, I would just make the recipe as is.
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