LINDABTX Recipe Reviews (Pg. 1) - Allrecipes.com (1038484)

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Fluffy French Toast

Reviewed: Oct. 29, 2012
I would never have thought to add flour to my French Toast batter but I will from now on. It gives it the most wonderful texture and I think I even converted my 80+ yr. old mother who has been making FT all her life.
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3 users found this review helpful

Turkey Taco Soup

Reviewed: Oct. 6, 2012
Great soup! I had to make a few subs due to what I had on hand but I followed the basic guidelines of the recipes and we loved it. I used Rotel for the tomatoes, no celery or olives, Penzey's Bold Taco seasoning, some frozen Hatch green chiles. It was definitely not too spicy even with the Rotel but the chiles we used weren't very hot. I'll be making this a lot this winter.
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2 users found this review helpful

Quinoa with Mushrooms

Reviewed: Jan. 22, 2011
I have to say right off that I didn't make this recipe as written but I am reviewing it because the flavor of the onions and mushrooms is great with the quinoa. I used less (about 1/2) mushroom and onion and I think more might have been too much and we love both. I did not brown the quinoa nor did I use the Parmesan. I'll be making this again.
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5 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Nov. 11, 2010
There isn't anything new I can add. This is the only sweet potato casserole my family likes. I baked the potatoes to prepare, added a bit of cinnamon and nutmeg and cut the sugar a bit because the mixture tasted sweet enough. Doubled the topping, maybe cutting the butter a little bit. Yummy is the perfect word to describe this dish!
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3 users found this review helpful

Flavorful Flounder

Reviewed: Sep. 12, 2010
I had to make some changes to cut down on the fat and this was still delicious. Light mayo, instead of butter I used about 2 tsp. of canola oil and some milk to thin it out and quite a bit of black pepper. I will try it on other white fish.
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2 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Apr. 2, 2010
Lately few recipes get 5 stars from me, but this marinade makes some of the best salmon we've had and we eat a lot of it. I rarely marinate fish longer than a few hours, but some I left overnight was even better. If you're afraid to try that I would at least make the marinade a few hours before using. Don't hesitate to try this and to add even more crushed red pepper if you like spicy food.
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3 users found this review helpful

Asian Style Country Ribs

Reviewed: May 4, 2009
These are very tasty and the meat was tender. A few of the ribs had bones and they were much juicier and better than the boneless. Typical of most slow cooking a lot of liquid/fat was released into the cooking liquid so it didn't have the strong Asian flavor of the beginning marinade and was actually rather thin and boring. Since I like to serve some the liquid over the meat or with rice, noodles, etc. I think next time I will make extra marinade to set aside and add it near the end to about 1/4 of the cooking liquid.
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93 users found this review helpful

Grilled Pineapple

Reviewed: Apr. 26, 2009
Different & easy way to fix grilled pineapple. I've made it twice and the 2nd time I halved the butter, but doubled the honey and hot sauce (sriracha - Thai chili). Even better this way. I served it with grilled chicken both times, but I can see it as a simple dessert with a scoop of vanilla ice cream.
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3 users found this review helpful

Garlic Butter

Reviewed: Apr. 6, 2009
So good! I made as pretty much as written however I used garlic powder & less than a tsp. of sea salt (I was using salted butter). I used Penzey's Tuscan Sunset as the Italian seasoning and freshly grated Parm. I let it rest an hour for the flavors to meld. We used on grilled French bread and added a tad to our grilled steak as well. Yum! I'll never be making plain ol' garlic butter again. Thanks for a great recipe.
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3 users found this review helpful

Spicy Corn Dip

Reviewed: Feb. 23, 2009
I first made exactly as written. The next time I made some changes that greatly improved the flavor for us. As suggested here or on another corn dip recipe, I added 2 TBS of Frank's Red Hot Sauce and a bit of cumin. I heated in the microwave long enough to melt the cheese. We prefer it warm, but even after it has completely cooled the taste is better having been heated.
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4 users found this review helpful

Campbell's Apple Strudel

Reviewed: Feb. 23, 2009
Bad name for anyone searching for a strudel recipe. I thought this might have soup in it! Anyway, this is very good and so quick to put together. I do think it's close to impossible to roll as per the instructions because there seems to be too much filling for the amount of pastry (which I couldn't get to 16x12). Just enclose the filling in the dough, seal and place seam side down on parchment paper. Next time I will add a bit extra sugar, maybe an equal amount of brown sugar, and add some chopped walnuts.
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11 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Jan. 26, 2009
I've made this recipe several times, making alterations after the 1st time. The dressing is perfect as is (make sure to use fresh lemon juice). However we have found that blue cheese and walnuts taste better to us. I give the walnuts a quick "roast" in the microwave (2 minutes)for the best flavor. I make the dressing several hours in advance and coat the fruit with some of it to also set during that time. We like a spring mix instead of romaine, but if that is all I have I've found it works better if you chop it rather finely instead of using Caesar salad sized pieces.
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3 users found this review helpful

Spiced Butternut Squash Soup

Reviewed: Dec. 10, 2008
My key addition to this soup was about 1/2 of peanut butter. It definitely needed something and since I add PB to my carrot soup I thought it would help this and it did. My husband and I really like this soup, but it is the most labor intensive soup I've ever made. I don't know if it's worth all the dirty dishes and work to us when I can get a comparable one at the deli.
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4 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Dec. 10, 2008
I made this thicker (more like a chili) by omitting the water and served over tortilla chips. I also drained and rinsed my beans (can't stand the juice in canned beans). Penzey's Bold Taco seasoning and Mexican oregano and a can of Rotel tomatoes helped pump up the flavor. A squeeze of fresh lime finished it off perfectly.
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11 users found this review helpful

Grain and Nut Whole Wheat Pancakes

Reviewed: Sep. 24, 2008
I've been looking for a good whole grain pancake recipe and couldn't find one we really liked before this one. The flavor reminds me of a good,healthy muffin. I did take the advice of previous reviewers and made the following adjustments: 2 eggs, 1 tsp. vanilla, 1/2 tsp. cinnamon. I had to use Splenda instead of sugar, used 1% milk and added a bit more walnuts because we love them. Since we only eat whole grain I thank you for allowing us to have pancakes for breakfast again.
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3 users found this review helpful

Cajun Chicken Pasta

Reviewed: Jan. 10, 2008
My husband and I both enjoyed this. I used fat-free half & half and thickened with a bit of cornstarch. It tasted rich and creamy, but guilt-free. My Cajun seasoning had a lot of salt (so I couldn't add more) so to get an extra kick I added about 1/2 tsp. of crushed red pepper flakes. I also used rotisserie chicken and added it near the end so it wouldn't dry out. I'll definitely make this again.
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4 users found this review helpful

Cajun Appetizer Meatballs

Reviewed: Dec. 15, 2007
The 1st time I made these I cut the Cajun seasoning ( Tony Chachere's) and hot sauce in half since there would be young children eating them. Everyone loved and raved about them. The 2nd time I added the amounts called for in the recipe and they were much too salty. I'll find the lower salt version for next time or just use less. This is a very good recipe though and is a definite keeper.
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6 users found this review helpful

Spicy Pineapple Spread

Reviewed: Nov. 24, 2007
I've been making this classic Jezebel Sauce for at least 15 years. This doesn't appeal to a few people, but most find it very addicting. My version calls for a bit more horseradish, but that too depends on your crowd. It is also good on broiled chicken or pork.
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6 users found this review helpful

Buffalo Chicken Dip

Reviewed: Jun. 22, 2007
Wow - great! Like this dip needs another rave review. Pretty darn terrific and it does tastes like buffalo wings. Like some other reviewers suggested, I did not add the cheese. I totally agree it is not needed as it is so creamy and rich anyway. Surprisingly, I liked it better with celery than crackers, but that is how I eat my wings so I guess that makes sense. Thank you for a new addition to my old and boring dip collection. UPDATE: Someone in an earlier review commented on how her quests asked if this was tuna. Well, we just tried some of the leftovers cold from the refrigerator and it tasted more like tuna than buffalo chicken. We didn't like it nearly as much. Very weird. Maybe is has to do with the chicken being canned like tuna. In the future we will either eat it warm as recommended or I might try it with chicken that didn't come out of a can.
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2 users found this review helpful

Quick and Easy Fruit Dip

Reviewed: Jun. 22, 2007
I've been making this for years and it is so much better than similar dips without the juice. I loved reading the reviews and getting ideas for other things beside orange juice. Margarita mix and strawberry lemonade sound especially good. Oh, I just remembered that once I added Tang when I didn't have the OJ and it was good. I bet any Crystal Light would be good. Yum...I could eat this plain. Luckily it can be made with lower fat cream cheese to cut the guilt a little bit.
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5 users found this review helpful

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