Linda M Recipe Reviews (Pg. 1) - (11334975)

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Linda M




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Classic Goulash

Reviewed: Sep. 24, 2012
If there was a section for Comments, I would leave this message there because this is for the reviewer that gave it one star and commented that it was not really goulash. Well, it may not be goulash to you but there are thousands of us who grew up eating this and it was called goulash. It is an easy, filling, economical, tasty dish so keep your reviews to the recipe and not the name, you may not know what you are talking about. I noticed you did the same thing to a mexican dish; you said it was not authentic. This is a site to share recipes and report how it worked for us.
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230 users found this review helpful

Chicken Broth in a Slow Cooker

Reviewed: Apr. 23, 2012
I have used a recipe like this for years and everyone always wants to know what makes it so good. I use bay leaf insteat of basil and I add some whole cloves. The cloves seem to be the secret ingredient that no one would think to add and when I tell them they always say but I don't really like cloves and particularly not with chicken. I do not add enough to make it overpowering, probably about six or seven, just depends on how much broth I am making.
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5 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Feb. 13, 2012
WOW, loved the reviews almost as much as the soup. I like when people list the changes made to tailor it to their preferences instead of blasting the recipe. I gain a lot from others suggestions.
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3 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Feb. 1, 2012
I gave this three stars because except for the addition of sugar, it is just like most recipes for biscuits. I kept seeing references made for butter. The receipe calls for shortening, not butter. I surely do wish people would stick to reviewing the recipe as is, not with their changes because then they are no longer reviewing the recipe.
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4 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Dec. 6, 2011
So happy to finally see a recipe that has real ingredients and not canned soup, gravy mixes and soup mixes.
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6 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Nov. 7, 2011
Loved that this was made without packaged seasoning mixes or canned soup
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1 user found this review helpful

Fluffy Biscuits

Reviewed: Aug. 2, 2011
My recipe that I use all the time is similar so I know it is good without trying the exact recipe but I have a question for some of the other reviewers. How do you increase the sugar to 1T or decrease to 2T when it calls for 3 teaspoons. Three teaspoons = 1T.
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2 users found this review helpful

Brandy's Blackberry Cobbler

Reviewed: Jul. 27, 2011
Too sweet for my family's taste. I guess it depends upon the sweetness of the berries. I also find that if you add sugar to the berries, they will make their own juice (a lot) and it is not necessary to add the water.
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21 users found this review helpful

Baked Ziti III

Reviewed: May 2, 2011
This is for kathyj2008. I totally agree with you. My pet peeve is people that rate it high or low and then follow up with so many changes that it is nothing like the original. I like to hear what they did or did not like because that helps me evaluate it considering my tastes. I thought this was an all around good recipe.
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80 users found this review helpful

Scrumptious Strawberry Shortcake

Reviewed: Apr. 20, 2011
To those who thought this was not sweet enought or would be moist, etc. Shortcake like this is more like a biscuit and less like cake. It is not like the little round cakes you buy in the grocery store.
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3 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Feb. 23, 2011
I am so happy to find this recipe. It sounds just like the one my grandmother and my aunt made but they did not have a recipe, per se. It was so good and sometimes my aunt would add a layer of bananas between the crust and filling. I know this may not sound good but it was delicious. Can't wait to try it.
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7 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Feb. 22, 2011
Nice but not amazing. A lot of sugar and fat. I do not understant why the foil for the botton of the pan and if you use a bundt pan, the topping is going to be on the botton of the pan when you turn it out unless you put it all in the middle. You could put it in the botton of the pan and then add the batter but then it seems it would be very hard to remove from the pan. As for doubling the topping, I do not think it is supposed to completely cover the cake, even more sugar, just my opinion.
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2 users found this review helpful

Sweetheart Cupcakes

Reviewed: Feb. 14, 2011
Excellent idea even if you do use a box mix as many of us do from time to time.
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3 users found this review helpful

Broccoli Potato Bake

Reviewed: Feb. 10, 2011
I enjoyed this recipe. To those that complained that it was bland, apparently there are a lot of people that think that every dish has to be covered in garlic, spicy peppers, etc. Sometimes, I just want a simple dish that will compliment the other dishes that I am serving, not compete and this one does just that for me. It was a true comfort food. Thanks
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7 users found this review helpful

Divine Meatloaf

Reviewed: Feb. 4, 2011
I can only give this recipe a 3 star rating because it uses a soup mix. It is not that difficult to use fresh or dried herbs in a recipe.
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8 users found this review helpful

Ultimate Potato Soup

Reviewed: Jan. 21, 2011
I am giving this 4 stars because I reserve 5 for really outstanding. This soup was very good and easy to add ingredients or amend if you were locked in due to bad weather as I was yesterday, no meat thawed and could not get to the grocery. I used flour to thicken as the recipe called for but I did not have chicken broth so I as improvising and added to much liquid. Also only had 2% milk so to thicken the soup, I added instant potatoes, and that really enhanced the flavor. I do not usually have instant potatoes on hand but I had seen another recipe for potato soup that called for them so had bought, just in case. I probably had more than one cup of onions but we enjoyed the flavor as we like onions. Again, use this recipe to add the seasonings you like or eliminate the ones you do not. Basic recipe is very good and EASY. My husband added cheese and bacon bits to the top of his but I did not because I just wanted the potato soup comfort.
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3 users found this review helpful

French Toast Casserole

Reviewed: Jan. 10, 2011
I agree that this is more like bread pudding than french toast but it does say casserole so . . .
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31 users found this review helpful

Mom's Pumpkin Pie

Reviewed: Dec. 27, 2010
I made a pumpkin pie for Christmas dinner from the America's test kitchen site which was almost exactly like this one. I agree with many others, the flavor and consistency is good but the bake time is way off. I did one pie, which turned out to be very deep and took forever to cook, much longer than the stated time and I have an oven thermometer so I know it was not my oven. The next time, I will make two pies.
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4 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Nov. 29, 2010
I must be missing something here. If you are going to cook first, why transfer them to a slow cooker, except to keep warm. I had rather free up my slow cooker for something that will actually cook.
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13 users found this review helpful

White Chocolate Macadamia Nut Cookies III

Reviewed: Nov. 23, 2010
Very good. I did omit the almond flavoring because I do not like the taste of almond flavoring so for the reviewers who said "do not leave it out" that would certainly depend on knowing your own taste. If I was making the cookies for someone that I knew liked almond flavoring then I would add it. This is when you first read a recipe and see a lot of or not so much spicy flavorings, adjust to your preference rather make the recipe and than criticize. For those who thought their cookies were too puffy, you might try cutting back the baking soda, 1 teaspoon is a little more than you would normally find in relation to the amount of flour. Also, if you melt the butter just until it starts to brown, add the brown sugar, wisk and let it sit for 2 or 3 minutes to dissolve the sugar, you will get a different consistency than if you cream the butter and sugar, however this is not to everyone's liking. Try it and if you do not like it, go back to the original way. For those who complain about the cost of the macadamia nuts, this is what trying new recipes is all about and at least on this site you have the benefit of the comments of others who have made the recipe whether you agree or not.
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24 users found this review helpful

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