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

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Tzatziki Sauce II

Reviewed: Aug. 23, 2004
I think the recipe called for WAY too much salt. Next time I will cut it in half, and I will also omit the pepper. I'm a big pepper fan, but somehow the flavor did not go with the Tzatziki I remember from my trip to Greece 2 years ago.
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1 user found this review helpful

Baklava

Reviewed: Jul. 1, 2005
I was shocked, but this was as good as the baklava I ate in Greece on my honeymoon. Everyone I served it to agreed it was some of the best they've tasted. I found the layers to nuts ratio worked perfectly with some extra phyllo dough left over. I may try cutting back slightly on the nuts next time (just my own personal taste) but everyone else said it was perfect.
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Baked Dijon Salmon

Reviewed: Oct. 20, 2005
This recipe has potential, but I was dissapointed with how it turned out. The top turned out soggy and yet dry at the same time, but the overall flavor was good. I think some of the butter in the sauce should be reserved and drizzled on top of the salmon before baking to crunch it up, which is what I'll try next time. If that doesn't fix the problem then I won't be making this again. UPDATE: I tried drizzling the melted butter on top and it still didn't fix it. Too bad, since the flavors are good, but I can't get past the texture. Goodbye Baked Dijon Salmon.
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3 users found this review helpful

Pork Chops with Apples, Onions, and Sweet Potatoes

Reviewed: Oct. 20, 2005
After reading some of the reviews I almost didn't try this dish--I can't stand bland food! So, I made some changes/additions upon the advice of previous reviewers. First, I seasoned the pork chops with onion salt and garlic power, dipped them in flour and pan fried them. When I added the onions, apples and potatoes I did them in two layers; each layer I sprinkled liberally with brown sugar, cinnamon and a pinch of nutmeg. I had some leftover chopped pecans so I threw those on top, which added a nice texture. It turned out very well--next time I would cook it less than an hour since I sliced everything very thin and it got slightly mushy.
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Roasted Pork Loin

Reviewed: Nov. 11, 2005
This meal was so easy and delicious! As others advised I used a meat themometer to determine when the meat was done and it was perfect. I also used fresh rosemary instead of dried which gave it a bolder flavor. I will definately add this into my rotation of everyday dinners, although I wouldn't hesitate to serve it to company.
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Chicken Pot Pie IX

Reviewed: Nov. 11, 2005
This is the best pot pie I've ever eaten, and best of all it is easy to make. Based on other reviews I made the following changes: 1)I boiled the veggies in chicken broth 2)sauteed the chicken with the butter and onions 3)added about a tablespoon of thyme to the gravy. Since I am not a celery fan I omitted the fresh celery; the celery seed gave it plenty of celery flavor. My husband loved it and has already requested I make it again.
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2 users found this review helpful

Peanut Butter Noodles

Reviewed: Apr. 20, 2006
Both my husband and I really enjoyed this meal--so much better than the asian 'kits' you buy at the store. I sort of doubled the sauce (doubled the stock, added an extra T of soy, honey and Peanut Butter) and I found it to be perfect; plenty of sauce but not too thick. I also added grilled chicken and veggies to make it heartier. I look forward to making it again.
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1 user found this review helpful

Baked Ziti I

Reviewed: Jun. 20, 2006
This dish was fine, but nothing special. After reading all the rave reviews I expected to be wowed; instead I was disapointed since it tasted 'average' to me. I'll continue searching for a ziti recipe that I really LOVE, instead of one that I think is ok.
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Broccoli and Tortellini Salad

Reviewed: Jun. 20, 2006
I was expecting to have leftovers when I made this since there was so much other food, but nope--GONE. This turned out very well and I'll make it again. I blanched the broccoli, doubled the dressing and used golden rasins. I almost added more bacon but I'm glad I didn't--it was perfect the way it was.
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1 user found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Jun. 20, 2006
This has become a dinner staple for us. Very easy to make and quick, and I didn't need to make any modifications.
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Chicken In Basil Cream

Reviewed: Jun. 20, 2006
This is a rich meal, but very good; too bad it is so loaded with fat, or I'd make it more often. First time I made it I substituted pimentos with a jar of roasted red peppers which turned out well. The second time I didn't add either and I think I liked it even better.
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1 user found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Jun. 21, 2006
This was a nice, colorful salad that tasted good. I'm a bit of a salad snob, so I'm only rating this as 'good' but I'm sure others would find it a refreshing change from your usual iceberg-type salad.
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Jun. 21, 2006
My guests loved this simple, very rich 'adult' dessert; it was easy to make. I used glass baking cups instead of paper cups--I took them straight out of the oven, put on the raspberries and served them as is still in the cup. This way, I didn't have to stress about them falling apart while removing them.
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4 users found this review helpful

Chicken Saltimbocca

Reviewed: Jun. 21, 2006
I'm really rating my version of this recipe, because I think it would have been bland had I not made the following modifications: 1) I pounded out the chicken breasts 2) rubbed pressed garlic onto the breasts, then placed a layer of fresh, whole basil leaves and then the prosciutto on top and rolled up the chicken securing it with toothpicks. Also, after frying/browning the breasts I noticed my largest breast still wasn't done, so after I poured in the wine I covered it to steam a few minutes to help it finish cooking. I then removed the lid so the wine could evaporate. Anyway, the flavor was really amazing--very bold and fresh, and the garlic taste wasn't overwhelming at all (but then again, I'm a garlic lover). If you're like me and not keen on bland food, definately spice this recipe up a bit by seasoning the chicken before you cook it; especially since provolone is a very mild cheese, and once it's melted you can hardly taste it. I will for sure make this again.
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64 users found this review helpful

Zucchini Patties

Reviewed: Jun. 21, 2006
We ate these constantly last summer! I can't wait for the zucchini to come up so we can eat them again this year. I made just one change, and that was to use Italian bread crumbs instead of flour. Also, after dropping the dough into the oil, I flattened it with my spatula to make it a patty which was much easier to cook. I really love these zucchini latkes.
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3 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Jun. 26, 2006
These were fantastic! I was nervous making them for our guests because they regularly make falafal, but they said their boxed mix didn't even compare to this recipe. I made a double batch and froze half the dough--we'll see in a few weeks how it holds up. I will definately put this in my rotation of dinners. I didn't change a thing on the recipe, but next time I may try baking as others have suggested to cut down on the calories. 7/31 UPDATE: I used the rest of the falafel dough about a month after I froze it and it tasted as good as the first time. From now on I will always make a double batch and freeze half the dough to be used later.
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13 users found this review helpful

Roquefort Pear Salad

Reviewed: Jun. 26, 2006
Now THIS is my idea of a gourmet salad. It was easy to put together and tasted great. I added grilled chicken so I could serve it as dinner, but I probably won't do that again. This salad is so rich tasting that eating a big plate of it for dinner was a little too much. I will make it again to be served as a first course or side salad. I served it on a platter and the presentation was very impressive even though I chopped everything into bite size pieces (unlike the picture above). Oh, and next time I may leave out the avacado, only because the other flavors were so strong that the avacado kind of got lost anyway.
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Jay's Signature Pizza Crust

Reviewed: Jun. 27, 2006
I've been making pizza crust for years and this is the only one that has ever come close to tasting like the pizza I love from my home state of NJ. I think the secret was in the method of preparation, since the ingredients are pretty much the same for all pizza crusts. I love thick crust, but I really should have split this batch into two pizzas since I have a small pizza pan--the crust got HUGE and looked like it was going to take over. Anyway, thank you for this recipe--it's awesome and so much better than the pizza offered by the pizza chains in my area.
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Black Magic Cake

Reviewed: Jul. 31, 2006
This cake had a wonderful flavor, and was very moist. Even though I love frosting, I have to agree with others; this cake didn't need it. Next time I make it I may only put a dusting of powdered sugar on top. If you are going to remove this cake from it's pan and decorate it, be careful; it's so moist that it cracks and breaks easily.
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Caroline's Chocolate Fudge Frosting

Reviewed: Jul. 31, 2006
This frosting sets very well for later 'smoothing' of the cake if you plan on decorating. However, (and I can't believe I'm saying this) I have to agree with others and say this frosting was a little too sweet. Next time I make it I will only put in 3/4 of the sugar and then as more as needed after tasting. It's REALLY sweet (and that's from somone who never says that when it comes to chocolate).
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Displaying results 1-20 (of 48) reviews
 
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