Lindz Recipe Reviews (Pg. 1) - Allrecipes.com (10108403)

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Caramelized Turnips

Reviewed: Nov. 22, 2011
Yum! I've never had a turnip before (I know, strange), so I thought I would try this as a "safe bet." Amazing! I'm so excited to try other things, but I know this will be a standout recipe for us. The only problem I had was getting the turnips to color; by the time they had any color they had cooked to such a soft consistancy they were difficult to stir. I'll probably try to just caramelize them from the beginning and forgo the simmering first.
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3 users found this review helpful

Lettuce and Tarragon Soup

Reviewed: Nov. 22, 2011
This is amazing. Wonderful, interesting flavors, and you can use any green leafy veggie instead of lettuce. Kale or collard greens are great to use for extra nutrition; just increase your cooking time to ten minutes instead of five.
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2 users found this review helpful

Red Enchilada Sauce

Reviewed: Nov. 2, 2011
At first I thought everyone was being a little arrogant with their comments of "I grew up in Mexico and this is NOT enchilada sauce!", but this recipe just needed...more. More spices. More heat. More onion. More. It's a nice ingredient list, but I would double everything except the water and tomato sauce. Also, I made chicken enchiladas, so I cooked my chicken in the sauce; two birds, one stone!
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4 users found this review helpful

Dakota's Texas Style Chili

Reviewed: Nov. 28, 2010
Not sure if I had problems because I halved it, or if it was because I finished it in a crock pot after browning everything, but this was just an "okay" recipe for me. It was a little thin so I added more cornmeal to make it "chili" instead of "stew." It also needed a decent amount of salt and a few healthy squirts of ketchup (no, not joking, Texans put ketchup in EVERYTHING). After that it was pretty good. I also ommited the cayenne - thanks for that tip.
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12 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Jul. 7, 2010
These were SO GOOD! I didn't have tomato paste on hand so I just used ketchup - it worked just fine. You have to try this one!
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3 users found this review helpful

Pumpkin Fluff Dip

Reviewed: Oct. 25, 2008
I took this to a "pumpkin potluck" and won the prize for best dish! This is really yummy; tastes just like pumpkin pie without being so heavy and filling. Be aware, though, the recipe as is makes A LOT of dip! I halfed it and still had tons of leftovers after a party full of twenty-somethings!
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2 users found this review helpful

College Student's Gourmet Pasta

Reviewed: Sep. 21, 2008
gotta say, I lived off this in college too! Even works with the cheese from a green can, if necessary (it's cheaper). Throw in some cooked frozen broccoli to make your mom happy, too!
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11 users found this review helpful

Rita's Eggs Strata

Reviewed: Aug. 24, 2008
This was amazing! The only thing I did was add a package of frozen spinach (well-squeezed) in with the first cheese layer. It's nice to find a strata recipe that doesn't call for meat. This did take two hours to cook, instead of just one as the recipe calls for, but that could have been because I added the spinach; not sure. I made it for breakfast the morning after a bachelorette party, and it was perfect. Makes great leftovers, too!
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7 users found this review helpful

Stuffed Strawberries

Reviewed: Aug. 24, 2008
These tasted great which is why I gave four stars, but the recipe really only deserves two stars because I had to modify the filling so much to make it work. I don't know how everyone else's turned out, but I followed the recipe exactly and it was WAY too runny! It was spilling out the sides of the strawberries and just making a mess. I ended up turned it into cream cheese buttercream by adding a stick of butter, 1/2 cup of shortening, and about 2 or 3 cups of powdered sugar, until it was a manageable consistancy and would hold its form. They were really pretty and very well-recieved, but the recipe needs a little work.
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2 users found this review helpful

Campbell's® Tuna Noodle Casserole

Reviewed: Jul. 15, 2008
Why, oh why do people skimp on the crumb topping and spices? Make it better with this: 1/2 c crackers, 1/4 wedge of parmesean cheese, and 2 tbls cold butter. Puree it all in a food processor and add it at the beginning of the cooking time - then it's crispy and great, and also keeps those top noodles from getting icky and crunchy if they stick out the top of the casserole. A little garlic powder, thyme, and shallots can't hurt this recipe, either!
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693 users found this review helpful

Moroccan Ksra

Reviewed: Feb. 24, 2008
This was the icing on the cake for the moracan meal I served. It was great, and perfect for soaking up the juices from the Lamb Tagine recipe from this site.
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5 users found this review helpful

Lamb Tagine

Reviewed: Feb. 24, 2008
Excellent. I just wish I had more time to marinate the lamb - only had a couple hours. But I browned the lamb and then threw everything in the crock pot and it was great. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use 2 1/2 tablespoons of that for the marinade, and then add and additional tablespoon and the ginger to the crock pot. Places like Cost Plus carry it really cheap!
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100 users found this review helpful

Moroccan Couscous

Reviewed: Feb. 24, 2008
This was very good with the rest of the moroccan dinner I was serving - it went over very well. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use a tablespoon of that, and then add the ginger. Places like Cost Plus carry it really cheap!
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33 users found this review helpful

Cucumber Raita

Reviewed: Feb. 23, 2008
Quick tip to make everything easier and a nice presentation as well: if you have a good vegetable peeler, once you have the outer peeled off, use the peeler to make wide, thin strips of the cucumber - then you don't have to seed or chop anything, just keep making strips till you hit the seeds. Also, it was good, but I thought there was too much yogurt. But maybe my cucumbers were just small. Sounds like a personal problem. :-)
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50 users found this review helpful

Fresh Tomato Salsa

Reviewed: Dec. 30, 2007
My mom makes one almost exactly like this, but adds garlic, and only a couple chilis (we're wussy, what can I say?). Excellent and simple, but make sure you add the salt - it actually needs quite a lot!
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3 users found this review helpful

Best Bruschetta Ever

Reviewed: Dec. 30, 2007
I love this stuff, and will eat it as a whole meal sometimes! Use fresh basil, basalmic, and some finely chopped olives; the olives add a salty flavor that can't be beat.
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4 users found this review helpful

Candied Salmon

Reviewed: Dec. 6, 2007
This was very easy to make, and pretty good. It was nice to have fish without the normal salsas and citruses I typically use. Don't bother using the cookie sheet - I just put the salmon directly in the butter pan, turned to coat, put the onions on top, and put the whole thing in the oven. Just use less butter. The onions end up a little chewy, and there were too many - it was a pretty presentation, but we scraped most of them off. It was pretty sweet, but I served it with asparagus, so that cut the sweetness a little. All in all I'm glad I tried it, and will probably make it again, if for no other reason than it was easy and I have all the ingredients on a regular basis. But all in all, a good recipe.
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5 users found this review helpful

Fresh Apple Tarts

Reviewed: Nov. 4, 2007
This was terrible. I couldn't even get the dough to work, it was so greasy and flimsy. I ended up having to scrub the counters to get all the butter off.
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4 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Oct. 28, 2007
Excellent! Absolutely great. My husband had two huge bowls, and he always said he doesn't even like tortilla soup! I chopped everything up and mixed all the spices together the night before, to make it even faster in the morning. I also cooked the chicken in the soup like everyone else was suggesting. The chicken was very tender and easy to shred. Thank you!
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2 users found this review helpful

Broccoli Chicken Casserole I

Reviewed: Oct. 28, 2007
This is a really good "base" recipe, but like everyone else I changed it so much it can barely be called the same recipe. Two cans of soup, half a can of milk, an extra cup of cheese, and a big scoop of sour cream. No layering, no cooking the broccoli ahead of time, and I added some mushrooms to mine. No stuffing, just used garlic bagel chips ground up in the food processor. But this was really easy when friends were coming over unexpectedly, and they ate it up!
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3 users found this review helpful

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