Linda Schanhals Recipe Reviews (Pg. 1) - Allrecipes.com (12682591)

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Linda Schanhals

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PHILADELPHIA New York Cheesecake III

Reviewed: Nov. 16, 2013
1 use 3 pkgs 1/3 or half fat and 3 pkgs regular for a total of 6 pkgs, not the 5 in this recipe. I Also add fresh lemon juice and use low fat sour cream and add about 1/4 extra and beat the out of it. It comes out light, fluffy like a mousse or Soufflé. (we don't like that heavy,dense NY cheesecake) I also order organic sugar-free pie filling instead of that canned pie you get at your local grocery store. I order Cherry, Raspberry and Blueberry. I slice, serve and guests can top with whatever fruit topping they like.
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Coq au Vin

Reviewed: Apr. 8, 2013
No, I haven't and won't Coq Au Vin done in 1.5 hours? 1 you put your cut up chicken and veggies in a GOOD French red wine or burgundy over night or longer. Yes, your chicken looks OMG purple. 2. you need 2 pans, bacon, fry your purple chicken in the bacon fat with 1 tbl olive oil about 8 mins per side. Strain veggies from wine. Take chicken out add the wine veggies brown , whisk 2 tbl flour to veggies, add chicken broth, herbs, chicken again soft boil 30 mins. In another pan do your pearl onions and mushrooms. etc etc etc. Purple chicken, how funny. Making my Coq Au Vin now, I'll upload a photo. coq au vin is not done in 1.5 hrs, if you do right
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Crab Imperial II

Reviewed: Dec. 31, 2011
Well, I think I will stick with my recipe that uses cream cheese instead of mayo, plus mine has Italian cheese mixed in it and on top. I read reviews where this one just isn't that creamy and mine is. Crab legs can get $$$ to make this recipe. But this recipe did have some dry mustard in it which mine doesn't So, I will give that a try the next time I make mine to add a little zing to it. Oh to everybody skip the salt, not needed with the Old bay and/or Cajun spice.
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6 users found this review helpful

Chocolate Yule Log

Reviewed: Dec. 18, 2011
love chocolate and this was my 1st time ever making a Yule log cake! , I tasted a few scraps out of the oven. But I didn't follow this recipe to the T. Instead of Mocha cream filling. I put my homemade chocolate mousse instead. I think I will use the mocha butter cream. Never used Fondant to decorate so this should be interesting Weds 12/21 when I take it out of the freezer to thaw and decorate. Holy leaves/berries, meringue mushrooms, little grass, snow, a border and a bow I think. Sorry old fashion, I like to pipe decorate cakes. The fondant I purchased looks like green play-dough. I need a hint on fontant, How thin or thick do you roll this stuff out, to take a holy leaf cutter with plunger to? Update: Hubby lliked the 1st cake at Christmas. Today the 3rd role cake. I made an oops. To make up for it on cake #2, I added 1 extra egg yolk and increased chocolate to 1/3 cup. Hubby said this cake with my oops is the keeper and write it down on this recipe. I guess he liked my oops and so did I. It rolled with no cracking, so moist. and more chocolate flavor. I still fill with my mousse and use this coffee whip cream filling as the frosting. Perfect and not too sweet.
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Triple Dipped Fried Chicken

Reviewed: Nov. 12, 2011
Made this but I cheated. I read the reviews about something was just missing with this recipe's indgredients. So I used my Emeril's original Essence Spice instead. It has salt, paprika, black pepper, garlic, onion powder and other spices in it. I know I'm strange, but I love fried chicken livers and they came out great with this recipe. Oh and I also used Olive oil instead of veggie. Don't know if that made a difference.
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17 users found this review helpful

Seven Layer Salad

Reviewed: Nov. 4, 2011
Haven't ever made this, but your sauce made me remember my chicken pasta salad recipe that I lost. I just added a little milk to thin and fresh ground pepper to it as well. So I'm glad I read this recipe and have now printed it off, so I don't lose my chicken pasta salad sauce again. My recipe boil chicken breasts and chop, 1 red onion finely chopped, frozen peas, chopped red and green bell pepper, pasta your choice and this sauce but with milk added to thin with a little salt and fresh ground black pepper. Great on a bed of iceberg lettuce with roma tomato wedges on the side or use to stuff an avocado. Sometimes I would add a little fresh lemon juice to kick it up a notch with a little more parmesan or romano or asiago cheese mix. Thank you!
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4 users found this review helpful

Alfredo Sauce

Reviewed: Sep. 14, 2011
I read the reviews. 1 never, ever add salt to taste to Alfredo Sauce. The cheese already has a lot of salt in it. 2. Always use unsalted butter, and egg yolk in Alfredo? I use 1/8 garlic powder, pinch nutmeg and 1/8 white pepper only. Increase the butter to 1/2 cup and use a wisk, always stirring. 3. When you add the cheese turn off the heat and keep wisking until smooth no lumps. Sauce is thin, add little more cheese. I use 1 cup of freshly grated parmigiano. Maybe that is why I don't use an egg yolk.
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Chicken Cordon Bleu II

Reviewed: Sep. 5, 2011
Wow, close to the recipe I have, but with 1/2 the calories. Already printed it off to make. But I think I will still add my fresh mushrooms to the sauce and fresh asparagus rolled up in it. Ham, cheese, 2 steamed fresh asparagus's, I will have to compair the 2 recipes. My current recipe at over 1,000 calories, I (sorry) only make once in a bleu moon.
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Raspberry Blackberry Smoothie

Reviewed: Aug. 27, 2011
Almost like mine. But I cook the blackberries and raspberries to soften and put through a strainer to remove the seeds and have a puree. Freeze 1st until they are ice cubes and only use 1/2 banana. I use organic cane sugar instead of honey if needed, because I'm not a honey fan. If it is too thick I add some V8 fusion Goji raspberry or Acai raspberry juice. That juice also adds some veggies to it as well. The puree and some fresh crushed berries also works when making a yogurt parfait with whole grain granola cereal and walnuts. 1 layer of yogurt your choice 1 layer crushed fruit and the a little puree. Again your choice of fruit 1 layer cereal and walnuts. Repeat until the glass of your choice is full.
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9 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Aug. 9, 2011
Well after the 1st 3 latest reviews. I will stick with my chicken Marsala recipe I have. No egg mixture to dip your chicken into before flour and I changed the butter to brown chicken and mushrooms to extra virgin olive oil and it comes out great with less fat and chol.
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5 users found this review helpful

Asparagus and Mushroom Puff Pastry Pie

Reviewed: May 6, 2011
Wow, I will have to make this, but use my asparagus casserole recipe aka a twist on green bean casserole. Don't use the fried onions but fresh grated parmesan cheese instead, cream of mushroom soup. I will cut into triangles like another poster did for appetizers or single servings. I think I will make it this weekend with that Sirlon Steak Diane recipe and salad. Sorry 4 star for right now, as I don't know if this will work yet. I'm not a hollandaise sauce fan but will make some of each to test out on the hubby. :)
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5 users found this review helpful

Cioppino

Reviewed: Apr. 30, 2011
Yum, I love this stuff. But my recipe calls for 3/4 tsp crushed red pepper flakes to add some heat to it. Saw a how too video to make on foodwishes.com I also let it boil down a little bit more so it is not a soup but a sauce. I boil some linguine which I top with the cioppino and fresh grated parmesan cheese. Serve with a fresh salad and crusty bread or garlic bread. finish the meal with a mix of fresh cut up fruit like: pineapple, mango, strawberries and papaya.
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Filet Mignon with Mushroom-Cabernet Gravy

Reviewed: Mar. 7, 2011
I have a recipe close to this 1 for a filet mignon tenderloin roast. Great at Christmas. I also use 1 can of condensed beef broth and 1 cup a good Pinot Noir or Cabernet Sauvignon. Pan sear the roast in a skillet, finish baking it in the oven. Great with roasted new potatoes with garlic, italian herb and melted cheddar cheese on top and steamed fresh asparagus. For the roast cut a garlic clove in half rub the roast with that and salt, pepper to taste.
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3 users found this review helpful

Chicken Marsala

Reviewed: Feb. 22, 2011
Well, I started out following this recipe but ended up back at Emeril Lagasse's recipe. Emeril's recipe is 3/4 cup Marsala and 1 cup chicken broth, no sherry. 3 cups mushrooms mixed like cremini, oyster, shiitake Bam! which it always is. 1 cup mushrooms? I think not and not just one kind of mushroom. I also like my chicken stock and cream in mine. I tried to follow this, but no. But I did give it a 4 for easy to follow.
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Chocolate Covered Strawberries

Reviewed: Feb. 22, 2011
Well I love dark chocolate. I used 8oz Ghiradelli semi-sweet and 8 oz Ghiradelli 60% bitter-sweet mixed. Didn't use the shortening, but 2 tablespoons of organic coconut milk/cream instead. Coconut milk like that is a paste or Crisco/shortening type out of the can. Worked great.
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13 users found this review helpful

Asian Beef with Snow Peas

Reviewed: Feb. 6, 2011
I have a recipe that follows this one but has fresh mushrooms, water chestnuts, red, yellow or orange bell pepper to it . I use fresh veggies and double the sauce when I make Thai sticky rice. I use fresh veggies to avoid the added sodium like most frozen have. 1 or 2 fresh bell peppers, 1 sm pkg fresh mushrooms. 2 hand-fulls of fresh snow peas are well under $10. Even the pic. on this site looks like they added red bell pepper to it.
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4 users found this review helpful

 
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