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

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

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

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

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

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

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

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

Chili I

Reviewed: Feb. 19, 2006
I made this yesterday and DH and I both enjoyed it. I served it on top of a few Fritos with chopped onion, grated cheddar and sour cream for toppings. This isn't our typical Texas style chili, but since I wanted something different it was perfect. The changes/adjustments I made due to reading the reviews and using what I had on hand: 1 can of chili beans and 2 cans of great northern beans instead of the kidney beans, less than 1/4 c. of brown sugar (I would use even less next time) and no beer. I will definitely make this again and I plan on having the beer...to add to it and to drink with it! I think this would be great used as a hot dip by adding lots of cheddar cheese. It would be much better than the canned chili I usually use (canned chili for the dip - never as a bowl to eat!). Thanks Bob!!
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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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1218 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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427 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

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

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

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

Blue Cheese Burgers

Reviewed: Apr. 27, 2006
Yummy! These are wonderful! I didn't make any changes except for adding a bit extra blue cheese. I froze half and when we ate them a couple of weeks later they were even better so I recommend making in advance if possible. You don't need to freeze them, but a day in the frig should improve the already wonderful taste. Update: The 2nd time I had to cook them on my George Foreman grill. A whole lot of juices and melted cheese gathered in the drip tray. Hating to see all that flavor go to waste, I added it to some mushrooms sautéing. This mixture was great on top of the burgers.
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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

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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42 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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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

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