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

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Garlic Green Beans

Reviewed: Dec. 27, 2000
WONDERFUL! I used 2 lbs. of steamed, fresh green beans with 4 large cloves of garlic since I didn't know if it really meant a head of garlic or a clove. I added about 1/4 cup of dried, minced onions after adding the green beans. I forgot the parmesan, but might try it next time. Maybe not...these were perfect. I served these for Christmas dinner and everyone loved them.
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3 users found this review helpful

Day Before Mashed Potatoes

Reviewed: Dec. 27, 2000
The BEST! I made these for Christmas dinner and used light sour cream and light cream cheese to cut a few fat grams. No one even noticed and almost everyone went back for seconds. 2005 follow-up: since I first made these in 2000 the family expects them for Thanksgiving and Christmas. They love "my" mashed potatoes. Thank goodness they can be prepared the day before and then popped in the oven. When I have time and plan ahead, I've started adding a few cloves of roasted garlic which makes these taste even better.
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1 user found this review helpful

Broccoli and Tortellini Salad

Reviewed: Mar. 8, 2001
This was okay, but I was disappointed after reading all the raving reviews. The dressing needed something...maybe more vinegar. I think I will try the salad ingredients with a broccoli/caulflower salad dressing I have.
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2 users found this review helpful

Chicken In Sour Cream

Reviewed: Mar. 20, 2001
My husband and I both love this yummy dish. The sauce tastes like the Lipton onion soup dip from the 60's. I removed most of the skin, used half fat-free sour cream and thinned the sauce a bit with fat-free half and half near the end. Wonderful!
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1 user found this review helpful

The Best Marinade Around

Reviewed: Apr. 12, 2001
This is a great quick marinade. We marinate most of our steaks and this recipe will be used often along with my other favorites.
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1 user found this review helpful

Puppy Chow I

Reviewed: Apr. 13, 2001
This is an addicting snack that everyone seems to love. We do like it better made with semi-sweet chocolate chips.
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1 user found this review helpful

Easy Key Lime Pie I

Reviewed: Apr. 15, 2001
This pie tasted great and was very easy. My only problem was that it didn't even fill an 8" pie crust that someone recommended instead of the 9". I wonder if it had something to do with the size of the eggs I used...which were large. I did add the green food coloring someone else suggested.
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Hash Brown Casserole I

Reviewed: Apr. 15, 2001
A great make ahead potato dish. I mixed the day before and baked later. I used one can of cheddar cheese soup and one can of the cream of celery. Next time I would like to try the Nacho Cheese soup for added zip. I put most of this into a large dish and decided to experiment with the 1/4 or so left. I added lots of Hormel Real Bacon Pieces, a bit of extra sharp cheddar cheese and some chopped green onions. It tasted like a cross between potato skins and baked potatoes all the way. We preferred these over the other...although they were both really good.
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2 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Jun. 4, 2001
This is a keeper! My husband loved it and ate a gigantic piece each time. I used chocolate graham crackers and needed slightly more than 2 packages. I only had one vanilla pudding mix, so I used 1 package of SF white chocolate. I used some softened chocolate fudge frosting on top because it is our favorite. Yummy! I needed some space in the frig before we finished it, so I stuck it in the freezer. It was there about 2 hours and we liked it even better.
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1 user found this review helpful

Apricot Chicken I

Reviewed: Aug. 14, 2001
I've been making this since the early 70's and my grandchildren love it as much as my kids did. I usually use mixed chicken pieces. Serve it with rice which is great covered with the yummy sauce.
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1 user found this review helpful

Leftover Chicken Croquettes

Reviewed: Aug. 15, 2001
My husband liked this more than I did, but he covered his with hot sauce so I don't know how he even tasted them. I would make it again when I had leftover chicken, but I would add some hot sauce to the mixture and possibly some garlic because it did seem to lack some flavor. BTW, I used rotisserie chicken and cilantro in place of the parsley.
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2 users found this review helpful

Asparagus Wrap

Reviewed: Aug. 27, 2001
My friend has made these for parties for several years and they disappear quickly. I suggest you just mix the spread and use as much bread as needed. Yum...wish I had some right now.
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27 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

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

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 an change from our favorite London Broil marinade.
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0 users 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

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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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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78 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

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

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