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

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Banana Sour Cream Bread

Reviewed: Oct. 29, 2006
The very best even with my lower fat changes! My changes not only cut the fat in half, but also cut the calories in each serving by 100. NOTE: I halved the recipe. My changes for half the recipe: 2 TBS butter & 1/4 cup of applesauce instead of all butter. In the batter I used 1 c Splenda and 1/2 c sugar. I used 1 c whole wheat flour and 1 1/4 c all purpose flour. I used 2 eggs and light sour cream. My 2 loaves baked in an hour. No one would guess they are lower fat and calorie. They were perfect in taste and texture. Next time I'm going to try all Splenda and applesauce and will give an update on the results.
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1264 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Jan. 31, 2007
I don't give out 5 star ratings as often as I used to but we really enjoyed this salad and it is a definite keeper. I made a few small changes: chopped green leaf lettuce instead of romaine, roasted pecans instead of cashews, at least twice as much apple and pear and about 2 TBS less sugar. I wanted to have everything ready about an hour before it was time to toss everything together so I tossed the sliced apples and pears with some of the dressing. Besides staying nice and white they absorbed some of the wonderful dressing flavor. We enjoyed the Swiss cheese, but I want to try this with blue cheese next time. I think the sweetness of the dressing and the saltiness of the blue cheese would be perfect. 12/2004 Update 9/2007: I finally made this using blue cheese and I love it! My husband and I both liked it much better than the swiss cheese and this is the only way I will make it from now on.
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443 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Jan. 9, 2006
I was looking for a recipe for the frozen cauliflower I had on hand, but I tried this even though it called for fresh. I used about 1.5 TBS olive oil and 4 large cloves of garlic. I added the whole bag of cauliflower frozen which congealed the oil, but I was still able to get it all covered. It was ready in less than 20 minutes and was very good and very easy. I'll try it with fresh next time to see if it is worth the difference in time and money. Update: Yes, the fresh is worth the extra time and money! Love it.
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168 users found this review helpful

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Jun. 19, 2005
I don't know about this being the BEST, but it is pretty darn good and very quick and easy to make. It is a bit thinner than other blue cheese dressings I've made, but that made it perfect for a wedge salad where I prefer a thinner dressing. Update: I've made this several times since my first review and it hasn't been thin since that first time. I'm not sure what I did differently that time, but I did want to clear that up. Also, this definitely needs to chill for several hours and overnight is even better.
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106 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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99 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

Trout Amandine

Reviewed: Jan. 11, 2006
After reading the reviews I was wondering how such a simple recipe could rate so many 5 star reviews. I guess sometimes simplicity is best because this is truly wonderful. I cooked 2 large fillets (and used less than half the butter) and very lightly floured them. DH isn't a big fish eater unless he orders it in a restaurant where it comes covered with a rich sauce, but he told me 3 times during dinner how much he liked this. Thanks for the wonderful Trout Amandine recipe.
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43 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

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

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

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

Aaron's Chocolate Chunk Oatmeal Cookies

Reviewed: Dec. 9, 2005
Update 12/07: I just made these again and they were the best yet. I made according to the recipe except I used a DH German Chocolate mix and added about 1/2 cup of pecans. These were absolutely wonderful. Super fudgy and no one would guess how quick and easy these were to make. I used a cookie scoop and got 2 sheets of cookies. These took about 12 minutes to bake. Previous review of 12/05: These were very quick and easy. I used a Duncan Hines spice cake mix and French vanilla pudding. In addition to the chocolate chips, I added some pecans and a handful of white chocolate chips. I was skeptical about the recipe not calling for any eggs, but they were perfect in texture...they didn't spread too much and the next day are still crisp on the edges and chewy in the middle. Because of the extra ingredients I added, I had to press everything together so it would stay in a ball when placed on the cookie sheet, but it was worth it because the pecans are great with the spice flavor. I used a cookie scoop and baked them about 10 minutes.
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16 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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12 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

Baked Asparagus with Balsamic Butter Sauce

Reviewed: May 21, 2007
Wonderful! Even with all the great reviews I had a hard time imagining these flavors together. However when I needed to fix asparagus for the 3rd time in a week (I had bought too much on sale) I tried it. It is nothing like I would have expected. After reading the suggestions to change the proportions of balsamic versa soy sauce, I decided to use equal amounts of each. Next time I will try reversing the amounts called for in the recipe as I would like a little more of that sweet and tart balsamic vinegar taste. I did use an extremely smooth, 10 year old balsamic. I can't wait to try this on other vegetables. My husband suggested Brussel sprouts. I think I would steam a bit and then lightly sauté in the butter. Julienned zucchini sautéed in the butter would probably be good too. Thanks for a great recipe and so many possibilities.
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7 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

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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6 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

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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