Lesley Carol Recipe Reviews (Pg. 1) - Allrecipes.com (1123776)

Tofu Stroganoff

Reviewed: Feb. 9, 2012

Recipe needs tweeking. Key to a non-goo texture is browning the tofu well on all sides and not over-stirring the stroganoff while it cooks. I used only sour cream, no beef stock but a dash of worchestershire sauce which lends a 'meaty' flavour to a recipe. There's the bones of a good recipe but as reviewers indicate, everyone will probably have their own 'take'.

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Curried Chicken Salad

Reviewed: Jan. 22, 2012

Fantastic recipe but I left out the pineapple - it dilutes the mayo and produces a runny salad. I served fresh pineapple slices on the side - yummy!

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Healthier Sloppy Joes II

Reviewed: Jan. 14, 2012

3/4 cup of ketchup really ups the sugar content in this healthier version. I subbed 3/4 cup tomato sauce and a dash of Splenda. Still sweet but less sugar.

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Copia's Penne Pasta and Cheese Casserole

Reviewed: Oct. 20, 2011

Good combo of flavours. I substituted condensed milk for the heavy cream and it was still luscious.

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Lemon Curd

Reviewed: Oct. 16, 2011

Excellent recipe for lemon curd. Next time I'll cut back on the sugar as some cooks suggested. I like the tangy aspect to override the sweetness.

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Fat-Free Bean Salad

Reviewed: Aug. 25, 2011

Two stars because the quantities needed changing. I used fresh green and yellow beans, that were cooked tender-crisp. One cup of chopped sweet onion is enough and if using sweet pickle relish reduce quantity to 1/4 cup. I increased chopped peppers to 1 cup and used red and green. Alter the quantities of white vinegar and sugar to taste. Some enjoy tart and some sweet. The bones of this recipe are good; nice combination but it needed, for me, adjustment. It's worth making and different.

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Marinated Tofu

Reviewed: Aug. 8, 2011

I use low-sodium soy sauce or you can dilute the soy with water - half and half ratio as one other reviewer suggested. If you don't like the 'mushy' texture, this can be remedied by sliding it under the broiler for just a few minutes. Great, simple, tasty recipe that can be jazzed up by adding extra veggies or even seafood or meat of choice if you don't want a vegan version. Thanks for the recipe!

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Linguine with White Clam Sauce I

Reviewed: Jun. 8, 2011

Not all sauces are meant to stick to the pasta. North Americans generally expect thick pasta sauces and usually red 'tomatoey' ones. This is a thin version and a good basic recipe for altering t taste. I add about 2 tbsp. olive oil, loads of flat-leaf parsley, finely chopped, about 1/4 cup+. The herby green flavour of the parsley is a delicious contrast to the briny clams. A splash of white wine is good idea. This has been a familly favourite for years. Thanks for your version, JANBLIDEN.

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Carnation® New England Clam Chowder

Reviewed: Feb. 25, 2011

I like this recipe I've made a very similar recipe all my cooking life. I prefer thin chowder so I omit the flour. Leaving out the worchestershire sauce, I season with celery seed, dried thyme leaves, crumbled and a torn up bay leaf that is removed at serving time. The Carnation milk makes a rich-tasting but lower fat and lower calorie version. Yummy!

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Garlic Shrimp Linguine

Reviewed: Nov. 11, 2010

I prefer to broil the shrimps in their shells, about 3 minutes a side if the oven is at optimal heat. Marinate the shrimp for 10- 15 before broiling. Top the pasta with the shrimp and any liquid remaining and sprinkle all over with shredded basil.

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Glazed Dijon Carrots

Reviewed: Nov. 10, 2010

I'll make these gingernger-mustardy carrots over the holidays as a side dish for some and as a feature of a vegetarian hot table, for other diners. The use of ginger is inspired. And so easy. I don't use the so-called baby items from a bag - I'm leery of the white spray on them. On testing, I cut thin carrots to size. This is bound to be a family holiday classic for my family. Many thanks.

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Glazed Dijon Carrots

Reviewed: Nov. 10, 2010

I'll make these gingernger-mustardy carrots over the holidays as a side dish for some and as a feature of a vegetarian hot table, for other diners. The use of ginger is inspired. And so easy. I don't use the so-called baby items from a bag - I'm leery of the white spray on them. On testing, I cut thin carrots to size. This is bound to be a family holiday classic for my family. Many thanks.

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Beezie's Black Bean Soup

Reviewed: Nov. 2, 2010

I've never met a bowl of black bean soup I didn't love from Cuban style to Laurie Colwin's version. It can be tasty with a few ingredients or many. I usually make a simple version. Beezie's version is ACE! I plan to make it again for my Neigbourhood Lunch Social . (It's a group of eight retired women who defy the long Canadian winter by meeting over a bowl of home-made soup at lunch time.) Add an interesting bread, perhaps a hunk of cheese and fresh fruit and there's a 'souper magnifique'!

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Apple Dip

Reviewed: Oct. 28, 2010

I like to make a very similar dip for apples, dates and figs -any fruit. Use low-fat ricotta cheese instead of cream cheese and combine with remaining ingredients in Blondee's recipe. Both are good dips. I like Blondee's version very much.

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Broccoli and Cheese Brunch Casserole

Reviewed: Oct. 26, 2010

Wonderul casserole if made with lightly steamed fresh vegetables,e.g.,blanched fresh broccoli. I substituted well-drained ground pork for the sausage and used a combo of Roma tomatoes and blanched red, green and yellow sweet peppers. Yes, it does take an hour+ to bake. I'll made this definitely over the Yuletide. Thank you fellow "all-recipers" for the suggestions - most useful.

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Pasta Fagioli

Reviewed: Oct. 21, 2010

A very good traditional recipe. Just a tip: Slip off the outer papery husk on the beans, canned or cooled and cooked from dry. These husks can spoil the consistency of the soup and can also get stuck in diners' throats - not a pleasant happening!

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Creamy Tomato Chicken

Reviewed: Oct. 20, 2010

I changed the recipe so it would suit my taste buds: used chunks of skinless boneless cooked chicken breast that I added at the end of the sauce recipe. Used evaporated milk instead of heavy cream. (If you're on a gluten-free diet you might be lactose intolerant too, so remember to take a lactose pill.) I used a prepared organic g.f. soup instead of tomato paste and added just a dollop of milk.).) In short, I used the bare bones of the recipe but thank you though for the recipe's basic structure - it a good one.

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Delicious Stuffed Potato Pancakes

Reviewed: Oct. 17, 2010

Didn't really like this version of potato pancakes. I was raised on kosher potato pancakes made and served only with dairy products and I still eat them thus. Of course, there's no culinary restriction to filling potato pancakes with lean ground beef 'in-betweens' - they're divine tasting for most diners and my table mates gobbled them up greedily. Two stars from the chef and three from the diners was the count on these latkes.

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Turkey with Apple Stuffing

Reviewed: Oct. 15, 2010

I followed the apple stuffing recipe. I replaced the almonds with pine nuts, about 1 cup. I used less cinnamon, only a pinch. Since I didn't want a dairy product with the turkey, I used more chicken builllon and a splash of dry white wine to measure one cup instead of the milk in the recipe. My preference is to thicken the gravy with cornstarch mixed with water or buillon to make a slurry. I prefer a thin gravy rather than a thick one. The stuffing was a great success at our Canadian Thanksgiving feast last week. Since family preferences and traditiions shape our renditions of roast turkey, we can enjoy a wealth of shared ideas. Vive la difference!

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Ranch-Style Thighs

Reviewed: Aug. 13, 2010

I make a recipe very like this and will combine the best of the two. I prepare gluten free recipes so I use gluten free replacements in all recipes,i., breadcrumbs are homemade from G.F. bread, etc. I use yoghurt to coat the chicken and add my own spice mixture. Dijon mustard is good 'smeared' on the chicken also. This is one of those great recipes that has many possible variations. Thank you.

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