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

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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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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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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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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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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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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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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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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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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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133 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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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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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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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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15 users found this review helpful

Souvlaki

Reviewed: Nov. 2, 2006
We have a dinner club and I made this for the entree when we had "Greek" night. Everyone loved it and it was so easy! I put the meat and veggies on separate skewers since the veggies cook much faster--I learned this trick the hard way!
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3 users 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

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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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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Peppy's Pita Bread

Reviewed: Nov. 2, 2006
I don't have a bread machine and this still turned out well. So much better than the store bought-- when cut in half the pocket is big and easy to stuff. I used 1/2 wheat and 1/2 white flour as some suggested and it was great--it never tasted 'wheaty' but was at least a little healthier. Note: be sure to let the dough rise and proof for the correct amount of time or your bread won't puff up.
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Boilermaker Tailgate Chili

Reviewed: Nov. 2, 2006
I am normally not a chili fan, but I really liked this chilli a lot. I have this thing about beans, especially chili made with kidney beans (which is why I tried this recipe--only uses chili beans). I used real bacon because I hate bacon bits, but this recipe is a keeper as is--no tweaking necessary. I will add this meal to my regular rotation. Thanks!
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Stuffed Green Peppers I

Reviewed: Nov. 2, 2006
This is a very good recipe that is easy--I will add it to my list of 'regulars'. However, there is still something missing and I can't figure out what! It's just a tad on the bland side for my taste (hence 4 stars and not 5). The second time I made the recipe I added garlic, extra onion and double the worces. sauce, but it was still lacking something. Even so, this is a good meal and I will keep making it and tinkering with it until I get it to my liking.
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Displaying results 1-20 (of 48) reviews
 
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