LeBlond Recipe Reviews (Pg. 1) - Allrecipes.com (10508972)

Cottage Cheese Potato Salad

Reviewed: Sep. 11, 2011

I love this just as it is written, no need to alter. It's light and oh so yummy. I did mix the "sauce and seasonings" thoroughly in a separate bowl before adding them to the other ingredients. The second time around I added some fresh dill that I had on hand and it was even more tasty. Fresh herbs are the one thing this recipe seems to lack. I too also added all the egg chopped. Will make this again and agian - Go Radishes!

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2 users found this review helpful

Fresh Dill Pasta Salad

Reviewed: Feb. 8, 2009

This is good recipe but use frozen shrimp not canned! If possible, AVOID shrimp that has been peeled and deveined before freezing. It may cause a loss of flavor and texture (the shells help to protect the meat of the shrimp). I used an entire bag of U36/40 sized shrimp b/c I like a bigger shrimp in my salads. I adjusted the quantities of the veggies in the recipe to 1 c. of celery, 1 c. of cucumber, 4 small tomatoes (which I seeded) and 5 TBS of shallots. I would recommend Farfalle (bow tie) pasta instead of shells and I used more like 12 oz. Shells just seems to trap dressing which can be good or bad depending on your sensibilities. I adjusted the dressing too by adding a TBS of Worchestershire sauce and more dill but quantity wise there was plenty of dressing even with the increases in veggies and pasta. This salad needs generous amounts of salt and pepper but all in all it's very tasty.

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15 users found this review helpful

Spring Strawberry Spinach Salad

Reviewed: Nov. 10, 2008

I like this recipe and have had several successes with it. I substitute Balsamic for the white vinegar and cute back on the sugar. I add to the salad thinly sliced red onion and toasted nuts (I've tried pecans and almonds, both were good). I use olive oil not vegetable.

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3 users found this review helpful

Spicy Italian Salad

Reviewed: Aug. 30, 2008

Perfect, just as is! I get asked for this recipe a lot. Thanks Diana.

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3 users found this review helpful

Garlic Thyme Potatoes

Reviewed: Aug. 30, 2008

These are really good and easy to prepare. I like to saute the garlic in the oil to mellow it some. I feel the dish needs a little more salt (but I use Sea Salt not table salt). I also increase the thyme because I like big herb flavor. - - - The other suggestion I offer regards to the cooking method; it isn't as easy but I think it's tastier and worth the trouble. I just don't care for steamed potatoes. So, I arrange the potatoes in a 10" nonstick pan so that there is almost no space between them, then add about 2 cups water or stock and a TBS of butter. Cook them on hi. bringing to a boil. Reduce heat to med. and cover with lid, slightly ajar, for about 20 minutes until taters are tender. Remove lid. The liquid should still 1/2 way surround the taters. If not, add more. Cook uncovered on med-hi heat until remaining liquid evaporates and taters brown (about 10 minutes). Gently turn and brown the other side. The browning enhances the potato flavor and adds texture. I find steamed potatoes a little bland, even when they are tossed with the yummy herb oil. I hope this helps.

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15 users found this review helpful

Bloody Mary Mix

Reviewed: Aug. 30, 2008

I like my Bloody Mary spicy! IMHO, the key to a great Bloody Mary is freshly ground horseradish and lots of it. I feel like if I'm going to go through the effort to make my own mix, I'm not going to stop short by using a prepared horseradish. If you've never worked with fresh horseradish, please be careful of the fumes they are powerful, and don't touch your eyes without a proper hand washing. In this recipe, I use fresh horseradish to taste. I also use lots of coarsely ground black pepper and I increased the hot pepper sauce. Oh and I omit the sugar.

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2 users found this review helpful

Savory Chicken Breasts

Reviewed: Mar. 22, 2008

Good start but this recipe needs the tweaking suggested by all the reviewers. Definitely season the heck out of the chicken first. I used cream of mushroom soup. I also recommend a seasoned breadcrumb mixed with grated Parmesan and melted butter. Tasty but not low calorie.

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1 user found this review helpful

Basic Flaky Pie Crust

Reviewed: Mar. 22, 2008

Flaky, Easy and Darn Good! Definitely a keeper.

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0 users found this review helpful

Easy Broccoli Quiche

Reviewed: Mar. 22, 2008

Since I was making an 11' quiche, I used 4 cups fresh broccoli, 6 eggs and about 3/4 cup milk. I made sure the broccoli was dry before the saute to help keep the quiche from becoming soggy. I followed the cheese rain coat suggestion but used colby-jack. I also upped the salt and pepper, especially the salt. I used a homemade crust and added some oregano to the egg mixture. I had to cook it for 50 minutes before it was really set. Next time I think I'll add some nutmeg too. Very tasty with the help of all the reviews.

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1 user found this review helpful

Pat's Baked Beans

Reviewed: Feb. 22, 2008

Much better than canned baked beans with a good balance of sweet and tangy. Well worth the effort and leaves your house smelling great! I used a pound of Great Northern Beans which I soaked overnight. I doubled the bacon. I added two TBS of BBQ sauce in addition to the other ingredients and a tsp of "Colman's English Mustard" powder in addition to the prepared yellow mustard. I baked them covered for only 40 minutes to make sure they weren't mushy and then I finished them uncovered under the broiler on low to caramelize the surface.

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3 users found this review helpful

Carrot and Ginger Soup

Reviewed: Feb. 21, 2008

I've made this four times now and each time has been a success. Very tasty and easy! To enrich the soup use clarified butter instead of evoo and use quality chicken stock instead of water. To mellow out the ginger, try leaving it in large slices and then removing about half before the final puree. I've taken to using white pepper instead of black, this adds to the flavor and appearance - no little black specs floating around. I've also increased the cinnamon but . . . add slowly and stir well to bring the flavor up. It should be a quiet after thought on the palate not the first introduction.

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28 users found this review helpful