Linda Ricardo Recipe Reviews (Pg. 1) - Allrecipes.com (10933853)

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Linda Ricardo

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Basic Crepes

Reviewed: Apr. 26, 2013
Good recipe except for the melted butter. I found the recipe too greasy for me. I used the ingredients as written but mixed the dry into the wet to get a smooth consistency. The batter was a little too thick. Next time, I'll omit the butter and add more milk or water to thin it out a bit. Thanks for the recipe.
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0 users found this review helpful

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

Reviewed: Sep. 13, 2012
Great authentic recipe! I add a little shrimp water (water used to boil shrimp) to the mix as well. Try it with picante Clamato next time for added flavor. Thanks for such a refreshing recipe. This is a keeper.
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67 users found this review helpful

Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Sep. 6, 2012
Really good recipe. These are very similar to the egg rolls my mom makes. I think MSG is essential. It balances out all the flavors. For those who say MSG is unhealthy, get educated. Read up on it and know that it isn't harmful.
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2 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Aug. 27, 2012
Great base recipe but cut back on the water. I made this recipe per the instructions and it was a hot mess and lacked flavor. Next time, I'll use day old rice to make this dish. Add chopped onion, garlic, pepper and sesame oil for added flavor.
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2 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Aug. 10, 2012
Awesome dip. Such great flavors and the perfect texture. I kept mine warm in the crockpot and it was perfect. I stuck to the recipe and I wouldn't change anything, except I mixed everything before baking. Some have suggested in adding 2 cups of mozzarella. I think it would be too cheesy and mess with the texture. If anything, I would add some diced tomato on top for some additional color. I served it with chips and a sliced baguette. Excellent.
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1 user found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Aug. 10, 2012
I've been making this chili for over two years now. Soooo delicious. I had to buy the large container of Williams Chili Seasoning on Amazon but it's worth it. That along with Pace Picante Sauce makes this chili amazing. So many flavors going on here and it works so well with one another. Thanks so much for a great recipe Deb!
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1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 27, 2010
I made this bread over the Christmas holiday and it was a hit. I followed the recipe to the 'T' and it's fantastic. It has a great texture and depth of flavor. I think next time I'll substitute one cup of sugar for brown sugar as some have suggested. This is definitely going to be THE pumpkin bread recipe for me.
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4 users found this review helpful

Bacon Wrapped Smokies

Reviewed: Dec. 27, 2010
Excellent! I add maple syrup when transferring to the slow cooker. OMGosh. THE. BEST. EVER. Definitely use foil - that stuff can save lives. Haha. No need to change temperature in between as some reviewers suggested. This is a no fuss appetizer that will go in seconds, trust me.
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5 users found this review helpful
Photo by Linda Ricardo

Brown Sugar Smokies

Reviewed: Jan. 2, 2010
Absolutely fantastic!! I made a double batch the first time around and they were gone in no time! Nothing but rave reviews. I don't think a cup of brown sugar was needed. Just eyeball it - just enough to cover the smokies on a cookie sheet. I recommend putting these in a crock pot once with done in the oven. Add the sauce from the cookie sheet and a splash of orange juice for added flavor. Put it on a warm setting and you've got an appetizer that WOWs the crowd. Thanks Tina!
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4 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 23, 2009
Great recipe! This will be my new sugar cookie recipe from now on. I make cookies every Christmas and needed a new recipe because my old one was just ehh. I made this recipe to the 'T' and it worked out wonderful. I would suggest adding a little almond extract next time to add more depth of flavor.
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1 user found this review helpful

LuvAnn's Guacamole

Reviewed: Jul. 9, 2009
Too salty and too spicy. Next time, I will cut down the amount of salt and jalapeno by half. I also suggest adding come garlic. Maybe grind it up in a mortar with the salt so there won't be any garlic chunks. This is a good recipe to start with but I won't be making it again.
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4 users found this review helpful

Angel Chicken Pasta

Reviewed: Jan. 26, 2009
This wasn't as good as I thought it was going to be after reading most of the reviews. I made this recipe to the "T". I didn't make any changes because I wanted to review the recipe as it's written. The flavor really wasn't there for me. It kind of fell flat - no layers of flavor or anything different from just condensed soup and noodles. Which is kind of disappointing considering all the good reviews.
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2 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Jan. 8, 2009
I made this recipe twice. First time was to the "T". It came out very tasty but a little on the salty side. Second time, I reduced the amount of soy sauce to half and use low sodium to boot. I also added a squirt of fresh lemon juice. Since it's the season for indoor grilling, I made these on my George Foreman G5 grill. Dinner was done in a super flash and I didn't have to worry about soaking the skewers to prevent burning. Definitely skewer the chicken and veggies separately. Only marinated chicken for 15 minutes and it still came out tasty. Thanks again for this recipe!
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1 user found this review helpful

Robbi's M&M's® Cookies

Reviewed: Nov. 21, 2008
I've made this recipe twice - one with shortening and the other with butter. I prefer the batch made with butter. The cookie batter also could have used a little more sugar as it was kind of bland. Tasted great when you bite into a chocolate piece though. I think I'll continue my search for a better recipe than this one.
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1 user found this review helpful

Holiday Brie en Croute

Reviewed: Nov. 10, 2008
I've been making Brie en Croute for years now and it tastes better every time. My favorite combination is walnut, brown sugar and craisins. The slight tart flavor of the craisins work great with the sweetness of the brown sugar. Thanks for the idea of using apricot jam. Went with another reader's idea and served with sliced apples. Delicious!
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96 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Sep. 19, 2008
Great recipe to build from. I usually make long, thin egg rolls and put them in with the other ingredients. The egg roll adds a crunchy texture that puts it over the top. Another dipping sauce that I use is chili with fish sauce. With a mortar and pestal, crush 2-3 cloves of garlic with a tablespoon of sugar and a tablespoon of chopped cilantro. Once combined in a paste like consistency, add 2-3 tablespoons of fish sauce (good kind). Add juice of 2 limes and 1/2 teaspoon of chili paste. You can play around with the amounts of each ingredient to your liking. I use green lettuce or red lettuce. No need to chop the herbs, just remove the leaf from the stem. Also for that added flavor, add thinly sliced banana blossoms in the spring roll. Yum!! Thanks for the post.
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3 users found this review helpful

Berry Bliss Cake

Reviewed: May 28, 2008
I made this dessert for a dinner party last week and it was a hit! In addition to the layers mentioned in the recipe, I blended some extra berries with a dash of orange juice for a berry sauce to drizzle over the top. YUM!! Also great with banana cream pudding.
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4 users found this review helpful

Dessert Crepes

Reviewed: Apr. 17, 2008
This recipe brings me back to French class in high school. :) Great and simple recipe for crepes. I love topping these with Nutella, sliced strawberries, and a swirl of whipped cream. Thanks!
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1 user found this review helpful

Baked Brie in Puff Pastry

Reviewed: Apr. 17, 2008
This is a great base recipe. I recommend baking the brie with 1/4 cup brown sugar and a handful of walnuts. Also, to make presentation a little more appealing, brush the puff pastry with a beaten egg to add shine. Best if served fresh from the oven.
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3 users found this review helpful

Piggy Wiggys

Reviewed: Feb. 6, 2008
I love these! I always serve them with a side of honey mustard dressing as a dip. Very quick and delicious. You can experiment with the cresent dough and see how many different shapes you can make these. Pigs in a sleeping bag...you get the idea. ;)
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1 user found this review helpful

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