Lindsay H Recipe Reviews (Pg. 1) - Allrecipes.com (10157776)

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Lindsay H

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Baked Kale Chips

Reviewed: Jun. 30, 2014
This recipe is simple and delicious. I have best results if I tear, wash, and spin dry the kale on one day, then stick in the fridge for 1-5 days before I'm ready for chips. They continue to air dry in there. When I wash and dry then bake, they always have residual moisture and bake very unevenly.I don't find they keep well; they get soggy in a tupperware.
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Southern as You Can Get Collard Greens

Reviewed: Jun. 24, 2014
When you get collards in your CSA and have Easter hambone in the freezer, this recipe was perfect. In the arena of collard greens, which we eat only when necessary, DH said it was very good and my 2 y.o. ate some. I followed tips to add 1T of brown sugar; hope it helped. My taste buds are on vacation, so I can't judge at all.
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Buttermilk Strawberry Shortcake

Reviewed: May 19, 2014
Perfect biscuit-y shortbread recipe! I'm definitely a food processor person for cutting in, but do pour it into a bowl before you add your buttermilk, as the dough ends up being very sticky. You'd leave a ton behind in the processor bowl/blade. I make 8-9 big shortbreads, and keep the baking time at 15-16 mins max (even less if you actually make 12).
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Dutch Babies II

Reviewed: May 18, 2014
YUM! I grew up with Walker Bros. Original Pancake House in IL, and this is just like theirs. I bake a single in a cast iron, and today I doubled and put it in a 9x13 and it was perfect. As others said, use warm eggs, milk, and a HOT pan. I use a fraction of the butter (just enough to wet the pan); I dislike puddles of butter at the bottom. Powdered sugar + generous lemon juice, and it's heaven!
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Chocolate Cornstarch Pudding

Reviewed: May 14, 2014
This recipe is delicious as is, or with a bit more cocoa powder! The instructions are simple enough, but I have found that it does take 10-20+ minutes to bring to a boil over medium heat. Just for planning purposes. It cools down quickly in the fridge and develops a thick skin over thinner pudding.
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Mushroom Meatloaf

Reviewed: Apr. 3, 2014
This is excellent! As many reviewer noted, I sauteed onion, mushroom, and garlic along with some leftover tomato pulp, and that flavor and moisture base was fantastic. Added worcestershire and garlic powder to the mix, and used oat bran instead of bread crumbs. I used a standard pkg of ground meat that was 1.3 lbs, adjusted the volume of other ingredients, and baked 425 for an hour, with a ketchup/mustard glaze. Next time will do a layer of cheese halfway inside the loaf. This is a keeper!
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The Best Sweet and Sour Meatballs

Reviewed: Feb. 28, 2014
I used chicken teriyaki meatballs, but this is a fantastic sweet & sour sauce! I used apple cider vinegar and added chopped pineapple and diced peppers during the simmer. A keeper, and easily adaptable.
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Baked Oatmeal I

Reviewed: Feb. 14, 2014
Great recipe, especially with applesauce & flax substitutes for most of the oil. We add 1 tsp cinnamon, skip the topping, bake right away, and then add fixin's when it is baked. Fits nicely into an 8x8 or a deep dish pie plate.
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Fluffy Pancakes

Reviewed: Feb. 14, 2014
These were terrific buttermilk pancakes! The vinegar/lemon juice ratio was high, but didn't seem to affect taste. I used about 1/2 WW flour and added a bit more milk. I liked that they browned nicely but were fully cooked. I doubled the recipe and we got 9 XL pancakes, which was just barely enough for our family for dinner w/ bacon & fruit. The batter was extra crazy lumpy and I had to restrain myself from mixing it too much with my spatula. I let it rest for a few minutes before cooking; great suggestions.
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Cream of Mushroom Soup I

Reviewed: Dec. 20, 2013
Good base recipe, but needs some tweaking. As many said, saute onion, then garlic (the base for everything savory!), then mushrooms in butter or olive oil. I use at least 4-5 lbs of mushrooms at a time (it's no more work than a puny 5 cup recipe, plus you'll want leftovers), and put about half through the food processor on the shred disc, and very roughly chop the rest. Mixed mushrooms is delicious, but at the minimum, use something more flavorful than plain white. Shiitake, cremini, bellas, woodears, whatever you can find (except enoki; their delicateness is lost in this soup). I then add a carton of broth, puree a few swishes with the stick blender, add the roux and (for my volume of soup), 1-2 c heavy cream. This soup is wonderful with plenty of s&p.
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Sweet Potato Gnocchi

Reviewed: Dec. 11, 2013
This is a family favorite, and is divine when cooked, fished out into a bowl to drain, then sauteed in crispy sage brown butter. I make a double or triple batch, starting with about 2/3 of the flour recommended, add nutmeg, ginger, and cinnamon, and fridge the dough for a day or so (it'll be play dough texture on top and wetter inside). Cover tightly in plastic wrap; otherwise, the air exposure turns the dough from bright orange to brown. It makes for pretty marbled gnocchi with the two colors, though. I flour the top of a big blob, then flour the bottom, and roll into snakes on a floured baking mat. Roll to about a finger thickness and use a paring knife to cut small pillows about 1/2 x 1". You really do want small; I've made them way bigger and they just turn into enormous dumplings. Freeze half on parchment paper (not touching much), then dump into a freezer bag when frozen solid. Boil from frozen (it will take a few mins longer, but thawing will result in mushing together).
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German Spaetzle Dumplings

Reviewed: Dec. 9, 2013
Excellent! I used 1/2 whole wheat flour, so needed to add about 1/4 cup of water since it absorbs more liquid. This dough was thicker than I've made in the past, which was good. I use a potato ricer, and it means that the spaetzles held together well. I cook 1/3 at a time, fish them out with a strainer, and then when all are cooked, saute them in butter and then salt & pepper them liberally (I double the recipe, so it takes at least 2 batches to fry up; they would all get gummy in the saute pot at once). LOVE spaetzle! It's always great with German-type food like sausages with cabbage sauteed in the sausage pan with some s&p and a splash of balsamic.
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Hot Crab Dip

Reviewed: Oct. 9, 2013
Very good as written. Much better with someone's suggestion of dry mustard = Worcester sauce, plus a healthy dump of black pepper. Definitely use sharp cheddar, and next time it could use some fresh chives or sauteed shallots. And less mayo - about half. I made a half recipe (20 servings), and it was about half deep in a shallot 9" pie plate. 4 of us ate it for dinner on crackers w/ veggie. Mmmm!
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Easy Strata and Variations

Reviewed: Jun. 24, 2013
Delicious! I used some roasted garlic French-style bread from Costco that was absolutely dynamite. It gave a bit of a bite, both in flavor and texture. Plain white bread would just be mush, I'd think. We did cooked sweet sausage and a grated and pressed zucchini, plus some mustard powder and chopped garlic scapes in the egg mix. The french bread necessitated more egg on top, and it took about 1 hour at 350, after having come to room temp for about 10 mins. The middle was a bit underdone, but the broiler took care of that in a minute or two.
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Corn Muffins

Reviewed: Apr. 23, 2013
These are very excellent. I've learned through error that subbing flax for oil in corn muffins tends to make them crazy dry, so I skipped that substitution. However, I might try a yogurt sub for some of the butter next time. Mini muffins baked for 9-10 minutes.
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Swedish Butter Cookies

Reviewed: Apr. 2, 2013
I opted for orange extract instead of almond, and added zest of a full orange. It's still missing something. More sugar? Salt? I don't know, but for how buttery/yolk-y these are, I wouldn't make them again.
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German Baby

Reviewed: Mar. 10, 2013
Per Dutch Babies II, I added nutmeg and vanilla and really liked it that way. I warmed the milk + eggs. I'm also one of those who does not like the pools of butter, so I use only 1 Tbsp, or enough to get the pan good and coated.
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Lebanese-Style Red Lentil Soup

Reviewed: Mar. 6, 2013
Very good soup! While the lentils simmered, I dry-toasted the spices (double cumin + crushed coriander and smoky chipotle paprika), then added the oil, onion, and garlic. When the lentils were nearly soft (20 mins?), I added cubed carrot and sweet potato for about 15 mins, then leftover chicken at the end, and served over couscous. Next time, I'd add a dried dundicut pepper to the simmer time to add a bit of overall heat and flavor. Also needed salt and pepper.
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Chocolate Mint Candies Cookies

Reviewed: Dec. 21, 2012
Excellent cookie! I added a dollop of peppermint extract and should have added more, as that only gave a hint of mint. I used Andes chips, and subbed about 1/2 cup for the chips. The chips made the melting on top fairly easy, as well. Garnished with some crushed candy canes for a Christmas cookie exchange and they were a hit! Definitely a keeper, and a cinch to make.
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Slow Cooker Stuffing

Reviewed: Nov. 22, 2012
We're not big stuffing people, but DH likes it. I made this with homemade dense bread, thyme instead of marjoram, and about 3 c of broth. I used about 1/4 c of bacon fat I had + 1/2 stick of butter and that seemed to be an ample amount of fat. I made it in the crock and fridged it, then the day of, I put it on High for 1 hr, then Low. After 4 hours on Low, the outer edges were very very brown and I stirred it for even cooking in the last hour. I was pretty impressed with the flavor, although next time I'd omit the salt if I used bacon fat again.
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