Linda Y Recipe Reviews (Pg. 1) - Allrecipes.com (13318140)

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Linda Y

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Tangy Slow Cooker Pork Roast

Reviewed: Nov. 16, 2009
This recipe is good and seems promising, but I only gave it four stars because we liked it better when I made some changes. Most important: I completely omitted the water and doubled the rest of the sauce recipe, so the pork gets more intense flavor from the juice it cooks in. I used brown sugar instead of white sugar and balsamic vinegar instead of red wine vinegar. I used low sodium soy sauce and fresh minced garlic instead of garlic powder. I omitted the salt, but added 1/4 t. ground ginger. In addition to the onion, I added some baby carrots, putting both under the roast in the slow cooker (I've always read that you should put your root veggies under the meat in the crock). With these changes, it was excellent.
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100 users found this review helpful

Roasted Red Potato Salad

Reviewed: Dec. 24, 2012
I add a few different things to my version, but the best thing I got from this one is the idea to roast (rather than boil) the potatoes. They don't get mushy or "starchy" that way, and the roasting really gives them a richer flavor. Very tasty.
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19 users found this review helpful

Baked Maryland Lump Crab Cakes

Reviewed: May 5, 2009
I'm a lifelong Marylander, and my husband and I love crab dishes so much that our wedding theme was "Love, Honor & Old Bay" (with engraved crab mallets as favors). So I was really happy to finally find a crabcake recipe on the site that tastes just like the best local restaurant crabcakes. This one does! I did use two whole eggs (instead of the egg substitute) and more Old Bay (at least 1 T, and more sprinkled on top) than the recipe calls for. Also -- for real MD crabcake style, try broiling them (about 10 minutes each side, depending on thickness) instead of baking them. But in general, this recipe was spot on, and I will be making it all summer with fresh local blue crab. Thanks!
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10 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Oct. 16, 2009
If you like your beef very rare -- see the pic that accompanies the recipe -- this recipe may work well for you. But we like just a little pink, so this didn't cook the beef enough for us. After cooking my 1.6-lb. roast at 475 for 15 minutes, I turned off the oven and left it alone for almost three hours. When I finally checked it, the roast was cold -- and still bloody. I had to slice it into inch-think slices and turn the oven back on to 350 for another 30-35 minutes before the roast was medium well as we like it.
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9 users found this review helpful

Allison's Supreme Chocolate Chip Cookies

Reviewed: May 18, 2009
I've tried SO many chocolate chip cookie recipes, trying to find one that's just right for my husband, who lives soft insides and just a slight crunch on the outside. This is perfect! The Kahlua doesn't jump out at you, but adds a nice touch, and the texture of the cookies is wonderful. The only change I made was adding about 1/8 cup or less extra of dark brown sugar (only because I had a little left in the bag and wanted to use it up). Also, for those who are making these for guests, they really make a beautiful cookie, all golden brown, lumpy and delicious-looking. Perfect, IMO.
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6 users found this review helpful

Marinated Tuna Steak

Reviewed: Sep. 14, 2010
Tasty, but it seemed very salty even though I used low-salt soy sauce. Is that typical with tuna steak? We usually eat salmon, but wanted to try something different. Guess I'll try it again with another marinade recipe so I can figure out if it's this type of fish or this particular recipe....
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4 users found this review helpful

Company Cheesecake

Reviewed: Jan. 20, 2012
I've tried many of the cheesecake recipes on this site, and IMO this is the best. Rich, creamy, delicious! I ended up subbing 1/4 cup of sour cream for the whipping cream (we like the taste better), and I play with different versions of the crust each time. But this cheesecake is fantastic!
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3 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Jan. 14, 2012
Delicious -- can't wait to take it to our playoff tailgate tomorrow! I used the big, flaky kind of crescents, so I had more than enough dough for top & bottom. I sprinkled some crushed pecans on top with the butter, cinnamon and sugar, just because I had them left over from the crust of a regular cheesecake I was making -- that turned out to be a tasty addition. But this is an awesome recipe as is, and I'll definitely be making it again.
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3 users found this review helpful

Scrumptious Strawberry Shortcake

Reviewed: Jun. 3, 2009
Excellent!! I made this for my husband's birthday, and I feel like (after many tries over the years) I finally found a strawberry shortcake recipe he loves! I took others' advice -- omitted the cream of tartar (mainly because I was out of it) and used only 3 teaspoons of baking powder. I also upped the sugar a little (1/3 c instead of 1/4 c), because I know he likes it sweet. I spread the kneaded dough out in two lightly sprayed 8" cake pans and baked for about 20 minutes. Then I made them into a layer cake, with a layer of frozen whipped topping and strawberries in between and another on top. It looked beautiful and everyone raved about how delicious it was. Thanks!
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3 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Apr. 22, 2009
Excellent way to prepare salmon! We follow the suggestion (from similar salmon recipes on the site) to grill the fish with the skin up/flesh-side down first for 8-10 minutes to caramelize the sugars in the marinade and "seal in" the moist flavor of the fish, then flip it and grill for a similar amount of time.
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3 users found this review helpful

Crepes

Reviewed: Feb. 5, 2011
Very good basic recipe. I made it exactly as directed, and my only complaint is that it's a bit bland. That's not the worst thing for crepes, since they're sort of meant to be a blank palette for whatever flavors you want to add, but I did wish for a little more flavor from them. This will be a good base for experimenting, though.
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2 users found this review helpful

Carrot Cake Cookies

Reviewed: May 12, 2009
Very tasty! I followed the recipe as published (which I rarely do, since I love to experiment), and they're really good cookies. Thanks for sharing!
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2 users found this review helpful

Out of this World Turkey Brine

Reviewed: Nov. 30, 2008
I used this recipe for my first attempt at brining a turkey. I made a 20-lb. Butterball, and it turned out very tasty -- not the "out of this world," best-I-ever-tasted flavor I had hoped for, but very, very good. I did use a cooking bag (because I like how it shortens the cooking time), and I think the bird might have been a little better if I'd just cooked it on a rack with foil tenting. But all in all, very moist and flavorful, and I will use it again in the future.
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2 users found this review helpful

Ricotta Gnocchi

Reviewed: Sep. 22, 2010
This recipe is so easy and delicious! I decided very spontaneously to make this just as my husband was putting our chicken on the grill. The gnocchi were done about the same time as the chicken (less than 15 minutes). I sauced it with store-bought bruschetta instead of the sauce in the recipe just to save time, but next time I'll try the complete recipe. The gnocchi was excellent. Thanks for the recipe!
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1 user found this review helpful

Unbelievable Chicken

Reviewed: Jun. 16, 2009
Very good. We liked the marinade enough that we heated the extra and poured it over the chicken. Will definitely make it again, and try the sauce on pork and maybe salmon.
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1 user found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: May 21, 2009
Excellent! The only change I made was to add the milk gradually so they wouldn't get too runny -- I ended up not needing all of it to get them the consistency we like. A delicious treat!
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1 user found this review helpful

Karyn's Cream of Crab Soup

Reviewed: Nov. 24, 2014
I'm from Maryland and our wedding theme was "Love, Honor and Old Bay," so I love the stuff -- but even I had to say this is WAY too much! But other than that, this is awesome Cream of Crab, better than most restaurant versions (and we've had it everywhere). Will make this again and again!
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0 users found this review helpful

 
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