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Garlic Roasted Chicken and Potatoes

Reviewed: Oct. 1, 2011
Loved it! Made it exactly as directed except I only had drumsticks and I made less. I kept the butter the same though. Husband loved it too. I was surprised, like others, that something so simple would be so good. Will make again.
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Golden Sweet Cornbread

Reviewed: Dec. 8, 2008
I followed the recipe except I added a generous amount of black pepper and cooked it in an 8" cast iron skillet (which increased the cooking time somewhat). We thought it was wonderful! Nice and moist and just sweet enough. I will say technique does help. It really does make a difference using a cast iron skillet. Grease it generously, but not too much or your bread will crumble. Preheat your oven and put the cast iron skillet in before you start making the cornbread. It needs 10-15 minutes to get good and hot. You want to hear that "sizzle" when you pour the batter in. That makes a wonderful crust on the outside with a nice moist bread on the inside! When making the mix, whisk your dry ingredients together to make sure everything is evenly distributed. Then mix your wet ingredients together (just whisk with a fork) in a separate bowl before adding them to the dry ingredients. Don't beat the mixture to death, just mix and fold gently till everything is wet. Then let it sit for 5 minutes before pouring into the nice hot cast iron skillet...yum!
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39 users found this review helpful

Anise Seed Borrachio Cookies

Reviewed: May 4, 2006
These are great. If you like butter cookies, you'll love these. Very light and delicate and not too sweet. I made them for a Cinco De Mayo luncheon we had at work today (I know, it's only May 4th. LOL). I made them exactly like the recipe except I made the dough last night and baked them off this morning. I used real butter so the dough was quite stiff after being in the fridge all night. I bet these would be great rolled into a log and sliced off. They were easy to roll out and baked off beautifully. I sprinkled a little sugar on top for sparkle as another reviewer suggested. I found out that "Borrachio" or "Borracho" means "drunk" or "drunken". I thought that was really cute given the rum in the recipe.
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10 users found this review helpful

Barbie's Tuna Salad

Reviewed: Apr. 23, 2006
I really liked this recipe. It's a nice change from "normal" tuna salad. I only changed a couple of things. I didn't have sweet relish so I used chopped dill pickles and therefore I left out the dill weed. I also added a teaspoon of sugar to make up for the sweetness I was losing by not using sweet relish. I increased the curry to 3/4 teaspoon since I love curry. I reduced the mayo to 3 tablespoons (1 tablespoon of regular and 2 of fat free) and it was more than enough. And, like others, I used real onion. I served this tossed with pasta shells and a couple of handfuls of sugar snap peas for crunch. It was wonderful! I'm going to make it again for sandwiches.
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1 user found this review helpful

Easy Sugar Cookies

Reviewed: Feb. 6, 2006
These are great, easy sugar cookies. Nice and crisp on the outside and chewy inside. Very versatile too...I just sprinkled sugar on them, but you could decorate a hundred different ways. I had no problems with the cookies spreading out from the "ball" shape. My oven must be a little off though because it took exactly 12 mins not 8-10. Make sure they are really "golden" before taking them out or they'll be doughy in the middle. I'll make these again!
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0 users found this review helpful

Moroccan Chicken with Polenta

Reviewed: Feb. 5, 2006
This is WONDERFUL! Love the flavors and the other reviewers are right, it's pretty enough for company. And, it's so quick and easy! I'm sure I will be making this again and again! I only made one small change to the chicken. I didn't have almonds so I used chopped peanuts. They went great with the other flavors. I served this with fried sweet potato cakes (just like regular potato cakes only made with mashed sweet potatoes)instead of the polenta. The sauce was great with the sweet potatoes! Next time I think I will adjust the recipe for more sauce. Thanks for a GREAT dish!
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Puerto Rican Meat Patties

Reviewed: Jun. 26, 2005
These were pretty tasty. I put a packet of Sazon seasoning in as another reviewer suggested. I also used wonton wrappers. I couldn't find the Goya discs but next time I will go to a spanish market. Otherwise I followed the recipe exactly. I had never "stuffed" anything before so I was a little inept at first but in no time I was flying! LOL. I had a little dish of water on my work surface and I would just dip my finger in and use that to seal the wontons. Just don't worry about how they look, once fried they'll look great. Warning though, they fry up fast! Don't walk off and leave them. This makes a lot of filling. I ended up using well less than half for just my husband and I. I will freeze the rest or maybe use it for something else tomorrow.
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1 user found this review helpful

Habichuelas Guisadas

Reviewed: Jun. 26, 2005
This was so easy and SO good! Wonderful flavor. I used canned pintos and, as another reviewer suggested, I didn't drain them and I left out the water. This made the "sauce" a perfect consistency. I also had plenty of time so I let them simmer about 45 minutes. I served this over white rice and garnished with fresh cilantro. Yum! I used this as a side dish to the Puerto Rican Meat Patties...also on this site.
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1 user found this review helpful

Puerto Rican Tostones (Fried Plantains)

Reviewed: Jun. 20, 2005
Yummy, Yummy! I soaked my plantains for 15 minutes in salted water, patted them dry and then fried them. I flattened them between wax paper with the bottom of a glass. Dip them in the water again, patted them dry and then fried to a deep brown. Salted them immediately after taking from the oil and served them with a traditional half mayo, half ketchup dipping sauce. They are SO good and really easy!
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2 users found this review helpful

Carne Guisada III

Reviewed: Jun. 20, 2005
Very Good!! Like other reviewers said, it's a little on the salty side so DON'T add extra salt. You might also want to cut the adobo seasoning in half. I love salty food and it was just a touch too salty for me even. I will cut back on the adobo next time. It was SO delicious though.
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0 users found this review helpful

Quick Polynesian Chicken

Reviewed: Jun. 19, 2005
I'm going to rate this a three because the basic idea is a very good one. It was delicious, but I changed it a LOT. I used tropical fruit cocktail in juice (not syrup). I used chicken breasts and seasoned them with salt and a generous amount of fresh ground black pepper. Smeared them with fresh minced garlic and topped them with the fruit cocktail, teriyaki sauce and raisins. Bake them in the pouches for 35 minutes, let them rest and then topped them with coconut. Yummy. But like one reviewer said, if you have to change it that much, it's not the same recipe. It's still a great concept.
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21 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 3, 2004
Yummy! I only changed a couple of things per personal preference. I used potatoes and boiled the veggies in the chicken stock like a lot of other reviewers. I also used canned peas and added canned corn (1/2 can of each). I used left over baked chicken that I had seasoned with rosemary so there was a residual rosemary flavor. I also added some thyme. I used Pillsbury Ready Crusts and brushed top and bottom with egg white and there was no problem with sogginess at all! The "sauce" was very thick and flavorful. I will definitely make again.
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6 users found this review helpful

Skillet Herbed Chicken with Mustard

Reviewed: Dec. 29, 2003
This wasn't bad, it just wasn't great. I probably won't make again only because there are so many great chicken recipes and this one was pretty bland. Definitely don't expect to taste the mustard. The honey did add a nice sweetness but even with the quantity of tarragon the recipe called for, it had no flavor. I served with couscous and used the "sauce" from the chicken as a topping for the couscous. The sauce definitely had all the flavor! It was yummy. I think this might be ok if you used the mustard mixture very liberally and then coated the chicken in bread crumbs, then fried it and left out the white wine. That way the flavor would stay on the chicken and not all end up in the sauce.
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3 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Dec. 21, 2003
Very good basic recipe! I only have a couple of suggestions. It's a little light in color and flavor. If you like the darker, more caramely tasting peanut brittle, cook it a little longer than 300 degrees. You might want to add a little more salt depending on the saltiness of your nuts. Also, I thought it needed more peanuts. I'm making a second batch now and will add 1 1/2 cups of peanuts to this one. Great recipe though. Thanks Amanda!
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12 users found this review helpful

 
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