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

Chicken Marsala

Reviewed: Apr. 3, 2012

This is worlds better than the stuff that is served at weddings and in cafeterias! Wow; really good. I used a nice table white wine and added onions and that's about it!

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Excellent! Improved by the addition of nutmeg, garlic, lots of black pepper, and even mushrooms at the onion stage. Fresh thyme at the end and double squash (some pureed, some in steamed chunks added at the end)

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Osso Buco

Reviewed: Feb. 4, 2012

This was fantastic! I got some lamb osso buco for a great price, and this was terrific. I used diced tomatoes instead of sauce, and wine instead of water. Excellent with the mushroom risotto that others mentioned. I'd pay nearly $30 for this dish at an area restaurant.

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Indian Tandoori Chicken

Reviewed: May 12, 2011

This is a wonderful recipe! I usually sub tandoori spice for the garam masala, and sometimes add some curry. No need for the artificial dye, of course.

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Vodka Sauce

Reviewed: Apr. 9, 2011

Very good sauce! I didn't have tomato paste, so I didn't add the water, and the consistency was pretty good. I used Muir Glen fire-roasted diced, and I liked the texture, but pureeing it would have been good, too. I skipped the prosciutto, and 1 tsp pepper would have been a bit much; 3/4 was just right for us, with a 4 y.o.

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Turkey Squash Casserole

Reviewed: Feb. 7, 2011

Surprisingly good! I have no idea how this can fit in an 8x8, though. We use 2-3 c of butternut or acorn squash, which needs longer to saute, and it always needs way more spice and garlic. This time, I added a handful of chopped basil and some leftover cubed ham. Saltines, crackers, or breadcrumbs work easily for topping.

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Oyster and Spinach Chowder

Reviewed: Feb. 3, 2011

I used canned smoked oysters, double mushrooms, and extra nonfat milk powder for thickening. We had arugula, so I used that with stems removed and leaves cut in half. Added some black pepper, roasted garlic, and mesquite spice blend. I melted in crumbled sharp cheddar and a few slices of provolone and DH LOVED it! I don't adore oysters, but this was pretty darn good with a crusty roll.

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Cappuccino Muffins

Reviewed: Jan. 29, 2011

Hubby says these were most excellent! Could use 3/4 chips; it was pretty jammed with them. I made 12 muffins (must fill more next time; they didn't rise a lot), 12 minis, and an extra ramekin. I used a full Tbs of coffee granules, and it could stand up to 4 tsp. Baked up with a nice crust on them. Delicious!

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Lamb Chops with Balsamic Reduction

Reviewed: Jan. 23, 2011

Delicious, simple recipe! We used leftover leg of lamb, cut into chop-sized pieces, and loved the sauce, although it took way longer to reduce than the recipe indicated.

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Cornbread Muffins II

Reviewed: Nov. 24, 2010

I had high hopes for this! I love good restaurant cornbread and the kind with creamed corn, and I think Jiffy is dreadful stuff. I made a batch last night for preschool today and found it fairly bitter in the back of the mouth. The kids won't care, but I would not make this again. The other recipe I was considering, Sweet Corn Muffins, had more flour to less cornmeal, and maybe I'll try that next time. Also, this batter was almost as thin as pancake batter, which alarmed me! Although it did rise and brown nicely.

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Roasted Beets and Sauteed Beet Greens

Reviewed: Jun. 23, 2010

I've roasted beets once before with great success. Today I steamed them since my summertime main dish didn't require an hour of oven time, and they turned out just as well. But these greens were bit-ter! I have never liked greens too much, and gave these a try, but not again. Yuck. I did add pine nuts to the saute pan, and they added a nice flavor, as well as some good fat/protein. The pine nuts, roasted beets, and vinegar get 4 stars, and the greens 0.

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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Mar. 4, 2010

I LOVE soup and wanted to use up my sweet potatoes and stew beef in the fridge. I made this per the recipe, except that I had a humongous sweet potato, so it was probably more like 3 in there. I used a stick blender, then added 2 lbs. of browned stew chunks, and another peeled, chunked apple. That all simmered for no more than 15 mins as my bread finished. I wish I had added two apples, as those bites of semisoft sweetness with the beef chunks were so delicious in the soup! This would also be good with any type of squash in there. I didn't see a need to brown the veggies ahead of time, and would probably only saute the onions in the future.

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Spinach Bacon Quiche

Reviewed: Mar. 3, 2010

I use the full 2 cups of milk, add an egg and extra spices (needs pepper and some real mustard, too), fill the pie crust, and pour the extra bit into a ceramic ramekin to make an additional 1/2 crustless quiche. I also prebake the crust for 5-6 minutes and saute the spinach for a few minutes in bacon fat to dry it out a bit. Always gets rave reviews!

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Old-Fashioned Roasted Pecans

Reviewed: Jan. 13, 2010

These taste delicious! The amount of egg and topping was enough for easily 3 cups of nuts, though. I should have tossed some of it out, as these ended up much more coated than I need.

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Moroccan Tagine

Reviewed: Jan. 5, 2010

Other reviewers weren't kidding, as this is fragrant and delicious! I also added raisins (1/2 c or more), and 1/4 tsp cinnamon and 1/2 tsp each cumin and sweet curry, as I didn't have turmeric. Used the whole package of 3 chicken breasts and a large 28 oz can of tomatoes. It fed 2 adults and a toddler, plus ample leftovers, which is how I like to cook.

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Cranberry Walnut Bread

Reviewed: Nov. 5, 2009

This has excellent flavor and texture, even with powdered buttermilk. I put the ingredients in at bedtime so that we could wake up to it, and it smelled divine! The fruits always get blended in more because they sit in the water all night, and I forgot to add extra fruit to compensate, since I prefer larger/more cranberries.

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Peach Muffins

Reviewed: Jul. 14, 2009

These were quite good. I used 2.5 cups of peaches, and could probably have diced them finer. I used half WW flour, as well as an applesauce/oil/ground flax seed mixture (as I always do for quick breads), and forgot the milk that many suggest. It would have benefited from some moisture, but the flavor was good and got compliments! My muffins were overdone at 23 minutes and mini muffins took 15 minutes. This recipe made 12 muffins, 12 minis, and I had leftover, so filled 2 ceramic ramekins, also.

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Brooke's Best Bombshell Brownies

Reviewed: Oct. 5, 2008

Holy mother of brownies. From-scratch are usually dry, cakey, and inferior to my standby box: Betty Crocker Hershey's Triple Chocolate. Brooke has figured it out, though! Dense, rich, and fudgy, with a perfect crust on top and on the corners. These are almost better when cool or the next day, which goes contrary to all of my baking maxims! Try these and you may never buy a box again.

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Slow Cooker Split Pea Sausage Soup

Reviewed: Oct. 5, 2008

The flavor was very good here, but I ended up with a very watery soup with floating peas. I like a much thicker soup, so I added a bunch of red lentils to thicken it up. Next time, I will boil it, as that creates a thicker soup.

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Mushroom Soup Without Cream

Reviewed: Sep. 1, 2008

This is surprisingly excellent, since there are very few spices. I didn't have thyme and totally forgot a bay leaf until the last minute. I tossed some mustard powder, black pepper, a little bit of salt, and a bay leaf in at the very end. Most of the flavor is from the wonderful sauteed mushrooms. (I've never understood just boiling them!) I used 1 lb Baby Bellas, 2/3 lb white sliced, and 1/2 oz. dried shiitake, rehydrated. I wish I'd chopped them up a bit more, but my husband loved it as is. Also added 1 cup cooked barley. Tasty!

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