LINDABTX Recipe Reviews (Pg. 3) - Allrecipes.com (1038484)

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Caesar Salad Supreme

Reviewed: Apr. 26, 2005
Oh wow...is this ever good! I made the dressing as instructed except I used Hellmans's low-fat mayo and about a TBS of olive oil to thin it a bit. I won't change a thing when I make it again. DH raved about it and he basically uses nothing but Italian dressing on all salads. I didn't make the croutons because I have a good fat-free brand and that helped offset the fat in the dressing. A local restaurant serves a Caesar salad topped with grilled chicken and served on a layer of ziti which has been lightly tossed with dressing. This is the perfect dressing to duplicate it at home. Follow-up note: Today I made the Chicken Caesar Pasta salad and it was a good as the restaurant's. Thanks for a winning recipe.
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4 users found this review helpful

Baked Pork Chops I

Reviewed: Apr. 11, 2005
This is really good as written, but when I made it the 2nd time it was great. That time instead of mushroom soup I used SW Style Pepper Jack Soup and that added a needed "punch". Be careful of how much salt you use on the pork chops initially. I used a low sodium chicken broth instead of white wine and everything was still a bit too salty. This would be good with chicken breasts as well.
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1 user found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Feb. 25, 2005
These are the best low fat muffins I've made. It's so hard to believe they are low calorie and only have 1 gr. of fat! They're so full of flavor. I made a few adjustments. I used 1/3 c. each of brown sugar and Splenda with 1 TBS molasses. I only had all purpose flour so I used that. I used about 1 1/4 c. of frozen blueberries. I'll be making these again. Thank you!
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4 users found this review helpful

Kristi's Tetrazzini

Reviewed: Sep. 14, 2004
In all my years of cooking this is the first time I've ever made/had Tetrazzni, so I'm not sure how it is supposed to taste, but this was really good. It is a simple, everyday type meal that would be good on a cold night. Like another reviewer, I precooked the broccoli and celery until just barely tender.
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0 users found this review helpful

Spinach Deviled Eggs

Reviewed: Dec. 2, 2003
These are great! I added a little bit of feta cheese to "up" the flavor a bit though they didn't really need it. I used rice vinegar, but for the reviewer who didn't know what kind was called for in the recipe, if a particular type isn't indicated it usually means your standard white vinegar. The spinach really helps to stretch the egg yolk mixture, giving you a lot to spoon into the whites. Buy the frozen spinach in the bags and not the boxes. It makes it really easy to take out just what you need. I just zapped mine in the microwave for a few seconds and then squeezed dry in a paper towel. Quick and easy. I also suggest you taste before adding the salt as the bacon and feta made mine just a bit too salty.
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39 users found this review helpful

Chicken Oreganato

Reviewed: Jul. 23, 2003
This was very tasty. Near the end of the cooking time I broiled the thighs, skin side up until the skin was crispy. This recipe seems Greek to me and I was putting Feta cheese on salads while these were broiling. I decided to add a bit to the top of a few of the thighs. Yum...the flavor was even better. Next time I might work on making some kind of a Feta sauce to serve with them. BTW...they are low carb too.
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7 users found this review helpful

Fresh Strawberry Pie I

Reviewed: Apr. 2, 2003
We really enjoyed this pie and it looked so pretty. I plan on fixing a couple for Easter dinner. I made a couple of changes. I used a graham cracker crust and sugar free Jello because that's what I had. The amount of glaze didn't seem like enough for two pies, so I made one pie with a lot of glaze and then poured the rest over some strawberries in a dish. This gave me a low calorie and fat dessert as well as the pie. As Dublin stated, it is a bit rubbery the next day. I wonder if using a bit less Jello would help.
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5 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Mar. 11, 2003
This is really good coleslaw, but I felt like it needed something. I added some hot sauce to give it a little kick and that helped. I wonder if a cider vinegar might also help.
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1 user found this review helpful

Apple Cranberry Salad Toss

Reviewed: Feb. 3, 2003
I added 1/2 cup of feta cheese and the sweet, salty combination of it with the Craisins was wonderful. Definitely toast the walnuts for the best flavor. I have made it without the walnuts when I wanted to cut the fat and it was still good, but they do add to the salad. I used Girard's Light Champagne dressing since I didn't have the one called for. This is a keeper! Update: If you have a store that sells bulk dried cranberries, try them in this salad. What I bought are so much better than the packaged ones! I also heard a tip on TV that I've used a few times. If you're in a hurry and busy doing other things, put your handful of walnuts in the microwave for one minute. Taste and microwave 10-40 more seconds if they don't taste "roasted" enough.
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26 users found this review helpful

Cream Corn Pork Chops

Reviewed: Jan. 9, 2003
I'm definitely not a creamed corn person, but when I needed a quick, easy recipe for pork chops I tried this. I added lots of garlic and onion powder and pepper to both the corn and on top of the chops. I used lean pork loin chops and they cooked in about 45 minutes. Though the chops were a bit bland, they were pretty tender and juicy, which can be a problem with lean chops. The big surprise, especially after reading a few reviews, was that the corn was quite tasty as it picked up the juices from the pork. The dish doesn't look very appetizing, but if I was serving it to someone other than family I could sprinkle with chopped parley, red pepper, etc. to keep it from looking so blah. I don't know that I would make this again unless I was in a hurry, but I did give it an extra star for the ease of preparation.
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 29, 2002
Quick and easy preparation with great taste. My favorite way to cook a roast in the crockpot.
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0 users found this review helpful

Red Pepper-Salmon Pasta

Reviewed: Mar. 15, 2002
Wow...this is wonderful and like others have said, it looks and tastes like a restaurant dish. The only change I made (other than cooking the salmon on my George Forman grill) was to add about 1/4 cup of fat-free half and half. I'll be making this to serve with pasta even when I'm not serving salmon. Thanks so much!
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38 users found this review helpful

Glazed Meatloaf I

Reviewed: Jan. 9, 2002
The glaze for this meatloaf is wonderful and I've used it about 4 times. However I now use it with my old recipe for the actual meatloaf itself -which is basically 1 1/2 lb ground beef to 1/2 lb ground pork, dry onion soup mix, chopped onions and garlic, an egg and a couple slice of fresh bread or 1/2 c. of Minute rice.
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2 users found this review helpful

Jezebel Sauce

Reviewed: Jan. 3, 2002
I've been making a variation of this for years. My recipe calls for 1/4 cup of dry mustard and only 5 oz. of horseradish and it has quite a bite so I wouldn't use the 8 oz. of horseradish called for in this recipe unless you want it VERY hot. Update: Try this as a sauce with pork tenderloin or roasted chicken.
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81 users found this review helpful

Caramelized Baked Chicken

Reviewed: Nov. 13, 2001
It's not often I find a new chicken recipe that is really different AND excellent. I made this using hindquarters and instead of 1 cup of honey, I used 1/2 cup and then added 1/2 of an Asian sweet/hot sauce. Left out the salt because of the amount of soy sauce. My only complaint,and it is not really with the recipe, is that the carmelized sauce stuck so badly on one of the pans I used that I had to soak it overnight and still scrape and soak some more. The strange thing is that the teflon one stuck so badly, but the stainless steel didn't nearly as much, so I suggest using that if you have it.
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1 user found this review helpful

Aimee's Quick Chicken

Reviewed: Sep. 24, 2001
I used too much mustard, so it had a strong Dijon taste. But I definitely see the potential for the recipe and will try it again...with less mustard, maybe 1/2 TBS per breast. At the end I added a bit of brown sugar to offset the mustard and it helped.
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1 user found this review helpful

London Broil II

Reviewed: Sep. 24, 2001
I left out the salt and doubled the recipe. We really liked it and I'll will use it as a change from our favorite London Broil marinade.
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0 users found this review helpful

Round Steak and Gravy II

Reviewed: Sep. 24, 2001
Really good and pure comfort food! My husband absolutely loves this. I used cubed steaks, reduced fat soup, one envelope of dried onion soup mix, 2 cans of water, added some fresh mushrooms and served with egg noodles. This is a keeper.
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2 users found this review helpful

Easy Hummus

Reviewed: Sep. 24, 2001
Very good, very easy and...not unhealthy. The only change I made was using pickled jalapenos from the jar since I didn't have fresh on hand. My husband really liked this and he doesn't generally like hummus.
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6 users found this review helpful

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