Lin Recipe Reviews (Pg. 1) - Allrecipes.com (10413363)

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Ranch-Style Deviled Eggs

Reviewed: May 15, 2008
Excellent !! The ranch is a nice twist, and I upped the ante by using a yellow horseradish mustard ... put it the fridge by reusing the egg carton and slipping the halves in each egg slot...decided I'd have a couple with lunch the next day, ONLY ONE HALF AN EGG LEFT !!! I,m assuming the elves got to them..... my husband couldn't have eaten them all !!?? Could he ????
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14 users found this review helpful

Ann's Neptune's Delight

Reviewed: May 15, 2008
Wonderful ! Very rich, used egg noodles and spooned it over. Definite company dish, almost everything can be done ahead pop in the oven, and "viola !!" I, too, added a few shakes of Old Bay, and a can of Portebella mushrooms (drained)...yummy ! A KEEPER ! Nice job.
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2 users found this review helpful

Garlic Herb Grilled Pork Tenderloin

Reviewed: Jun. 6, 2008
I was at a loss of what to make for dinner, so I tried this recipe, like another reviewer, I didn't slit the tenderloin open, because there are only two of us, and I always separate the two halves when I buy them, then freeze. Very, very good, I grilled them using the "indirect" grilling technique, about 30 minutes was PLENTY, since it was a half. Thanks for the recipe !
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2 users found this review helpful

Classic Vichyssoise

Reviewed: Jul. 10, 2008
EXCELLANT !!! I too, used fresh thyme I have a nice kitchen herb garden... Followed it exactly, served it cold with a nice Caesar salad, as another reveiwer suggested. Wonderful on a hot day, in response to Jenni...Chicken stock makes ALL the difference !! That's the subtlety 'under' the potatoes and leeks that makes Vichyssoise - Vichyssoise, LOL !! Try it for yourself with chicken and taste the change.
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15 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 10, 2009
Three words say it all ... YUM, YUM, YUM !!!
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2 users found this review helpful

Crunchy Turkey Salad

Reviewed: Feb. 10, 2009
I have been remiss in not reviewing this sooner. I sent the hubs to work with this on a pita just after Thanksgiving....I used a whole pita, which was too much for him to eat, so he shared with "the guys". The ones with plain ol' leftover turkey were jealous! Super job nice healthy recipe, too
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2 users found this review helpful

Oh-So-Good Chicken

Reviewed: Feb. 19, 2009
What a terrific taste this had !! Also a great way to use up dribs and drabs of stuff. Used the leftover white rice from a chinese take out, salsa I had made for the Hub's Sunday football game, a couple of sad but still good plum tomatoes to beef up the salsa (there wasn't quite 8 OZ) two slightly wilted scallions, the bottom of a container of sour cream, (just 8 T. left!) and half of a chicken I had roasted last night ! ....Thanks for sharing and for helping clean out the fridge ;)
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4 users found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: Mar. 3, 2009
Holy Samolians !!! Great recipe ! Didn't have celery so used celery seed to get the idea of the taste, and followed everything else to a T, super quick evening meal after having a big lunch....def a keeper, loved the vinegar addition, next time will make sure I have fresh celery. Thanks for sharing !
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2 users found this review helpful

Buzzsaw's BBQ Sauce

Reviewed: Aug. 23, 2009
Super mustard "que" sauce. I saw a TV chef years ago prepare a mustard based sauce, and this immediately came to mind. GREAT !!! Thanks for sharing, Buzzsaw !
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2 users found this review helpful

Baby Back Ribs

Reviewed: Oct. 21, 2009
I agree with the reviewer who was upset about the "ripping" of this recipe....we all have a favorite BBQ sauce, whether homemade, bottled or a doctored version combining the two. This is exactly how we made our ribs in 4 different restaurants I worked in. The only exception was that we "par-charred" the ribs...ie we broiled them for about 3-4 minutes under the boiler or on a char grill, to get the nice smokey taste. Then the exact steps of the recipe, and a quick 1-2 minute "finish" under the broiler, after the cooking in foil process, just open the foil, leave 'em on the foil, broil....quick cleanup !! Kudos, Kheffn, I never thought of publishing this method, I thought everyone just "knew" LOL !!
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7 users found this review helpful

Southwest Chicken

Reviewed: Nov. 6, 2009
Like other reviewers, I used white beans instead of the red. Taking a couple of other suggestions, I also added one fresh jalapeno, garlic and green onion plus a bit of chili powder. What a super jump-off recipe to endless variations on a theme !! Good job, and thanks for sharing !!
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2 users found this review helpful

Instant Pistachio Salad

Reviewed: Jan. 28, 2010
Wonderful, brought it to a pot-luck...not a speck left !!! Thanks !
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2 users found this review helpful

Brown Chicken Stock

Reviewed: Jan. 28, 2010
Absolutely fab !! My sister can't have MSG, and every last stock nor base you can buy has it, even if it says it doesn't. MSG hides under many names....just look it up !! This made about a gallon..plenty for all my thanksgiving gravies & soup after. Thanks so much !
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2 users found this review helpful

Spiced Pecans

Reviewed: Dec. 21, 2010
For many years we have gone to our best friends home for a Christmas eve celebration. The coated pecans were always one of my favorites. Every year I'd say how much I liked them, and every year my friend would say " I'll give you the recipe, they are sooo easy" Every year she would laughingly "forget", Haha ! Well I decided to try to find a similar recipe to make at home. This is my favorite ! I did try a couple others but this is the best one. BTW, my pecans are waaay better than hers, proving she who laughs last, laughs BEST ! I took another reviewers suggestion and do the "one bowl" method. Thanks so much for sharing Pat !
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8 users found this review helpful

Original Chex® Party Mix

Reviewed: Jan. 1, 2011
I agree with the reviewer who said after putting this back in the conventional oven it was better. It was not at all crisp after the microwave method. Next time I will stick with the seasoning blend, but use the oven, @ 250 for 40 - 50 minutes . Waaay better.
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9 users found this review helpful

Vidalia Onion Spinach Salad

Reviewed: May 30, 2011
Very Very GOOD !!! Made this for a Memorial day party I attended earlier today it got rave reviews...thanks for sharing !!
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2 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 7, 2012
I usually read a lot of reviews before I make anything, then I take advantage of many of the tricks/tips the other cooks have offered. First of all, this recipe was terrific just as written !! The first tip I used was to use a melon baller (1.5") to get perfect, uniform sized cookies. I then hand rolled them to shape. The next was the chapstick lid to make the little holes, I had an old chapstick, but it was pretty grungy, but I had been to the dentist the day before, and voila (!!) the sample toothpaste cap was the same size, so used that. The third was piping the jam in, I put it in a baggie, and used one of my small pastry tips shoved through a corner (I hate cleaning my pastry bag, LOL.) Easy clean up, and you can squeeze any leftovers back in the jar. The warmth of your hand is enough to loosen even cold preserves. The fourth tip was the chilling of the dough before piping in the raspberry, but after scooping, rolling and indenting. 15 minutes was recommended, I went with 10. The fifth was to lower the oven temp just a hair, to about 230. It took the full 18 minutes. Using all those tips resulted in a superior cookie. My tip? fill the indents with just a tad more raspberry than you think you should. It doesn't run or bubble and they look great ! Thanks for the great recipe !
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3 users found this review helpful

Tabbouleh II

Reviewed: Mar. 17, 2013
Very very good. I took a couple of reviewers suggestions, and added a couple cloves of garlic finely chopped. Didn't have, and couldn't find any mint. Halved the amount and used basil (same family way stronger) I can't wait for my fresh mint to come up, we are in the Northeast and it's still too early. The fresh basil was a pretty good substitute, but I still want the 'real thing'. Thanks so much for sharing !
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0 users found this review helpful

Beans, Greens and Garlic Soup

Reviewed: Apr. 12, 2013
Very good !! The only suggestion I have is to cook the ditalini as directed, but DON'T put the pasta in the soup. It will get overcooked. Instead leave it out after cooking, you may oil it slightly (to keep it from sticking together) The put a portion in the bottom of the bowl, add the hot soup on top. This method is useful especially if you double recipes to freeze as I do, the pasta stays perfectly al dente until you are ready to eat it.
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1 user found this review helpful

Real Homemade Tamales

Reviewed: May 3, 2013
Fabulous, and easy to follow. It is definitely labor intensive, but several dozen tamales later, my freezer is stocked and a good dinner was had by all. The only suggestion would be to check the water you do the chiles in, and if it's bitter (mine was) use fresh water for blending the dried chiles. I also followed a readers suggestion and used a pork butt instead of a loin, much more tender and flavorful. Thanks for taking the time to post this !!
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4 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
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