Linda D. Recipe Reviews (Pg. 1) - Allrecipes.com (13363334)

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Linda D.

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Absolute Best Liver and Onions

Reviewed: May 9, 2014
So delicious! I used to cook liver in vegetable oil, but this tastes better and I will continue to splurge on the butter! The only things I changed was to soak the liver in buttermilk and to cook the onions until they were caramelized and then add them back to all the liver at the end just to heat through. Caramelizing the onions makes them even sweeter!
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2 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Apr. 16, 2014
Oh, boy! Was this so delicious! I was given two large bunches of organic red Swiss chard and was searching for a good recipe when I came across this one. Since I had so much chard, I needed to double up on the other ingredients. I also had to make some minor changes due to what I had on hand, and took the suggestion of one person to add some bacon. How could I go wrong there?! I chopped about 6 slices of bacon, browned it, drained on paper towels, and reserved about 1/2 Tbs of the drippings. I added the drippings to the butter and EVOO. It made a heavenly concoction! The only wine I had was a good quality dry Marsala. I used it and was delighted with the flavor. I added a heaping tsp of Chicken Base for flavoring. Instead of Parmesan, I had a bit of freshly grated Asiago cheese. The end result was so good, but the next day, I decided to toast some slivered almonds and add them in! Perfection! I am so happy with the results, and there is sooo much of it, I decided to freeze it and contribute it as a vegetable side for Resurrection Sunday! I have a good feeling that the other guests will love this as much as I did! Danny Boy, thank you for this lovely recipe! It stands well enough on its own, yet it lends well to a little creativity and is forgiving if one must make substitutions!
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Cowgirl Stew

Reviewed: Mar. 23, 2014
This is a wonderful recipe that lends plenty of leeway for someone to gussy it up to suit their own tastes! Someone asked what Ranch Style Beans are. They are actually a brand of beans. Pinto beans in a sauce. You might google to see if there are copy-cat recipes, should you wish to make your own, or if you just want an idea to see what goes in them. There may be similar brands of beans that could substitute should you not be able to find them. Walmart does carry this brand, so you may want to check with them.
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3 users found this review helpful

Braised Corned Beef Brisket

Reviewed: Mar. 17, 2014
This is a wonderful recipe and I am so glad to have found it! I, too, did as some others and added 1/2 cup water instead of only the 2 Tbs. After the roast cooked about 4 hours, I checked it and tasted it, finding it was pretty salty. So, I removed and discarded the large flap of fat and removed the roasting rack from the pan, setting the meat directly on the bottom. Then, I cut 6 red potatoes in half and tossed them inside along with a bunch of peeled and halved carrots. I then added enough water to cover everything about 1/2-way. I recovered the pan with foil and returned to the oven, but lowered the temperature to 250 degrees. After two hours, I pulled everything out and placed in a serving bowl. I poured the broth through a sieve and poured it into a fat separator. I poured the defatted liquid into a large pan and put my cut-up cabbage in it to cook, which gave it a lot of flavor. I really did enjoy this wonderful meal and am going to give some to my neighbor. Thank you for sharing this amazing Irish dish! It's a keeper!
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Veal Scaloppini with Lemon Cream Sauce

Reviewed: Mar. 14, 2014
I just loved this recipe! I had to make some minor substitutions as I lacked a few ingredients, but it didn't alter the recipe too much. First I dipped the veal in flour, then egg then a mixture of panko and plain bread crumbs, which I seasoned with Italian herbs. I sauteed some sliced crimini mushrooms after browning the meat and added them to the sauce. For the sauce, I added a scant 1/2 tsp lemon zest and minced garlic with pepper as I had no lemon or garlic pepper. (I had altered the recipe for serving 1 person). I used chicken base and water instead of canned broth. I had 1/2 and 1/2 instead of full fat cream. This sauce would be wonderful over chicken, for sure!
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Homemade Tomato Sauce I

Reviewed: Apr. 10, 2013
I followed the basic recipe but added salt and sugar to taste. I also added a dash of baking soda to cut acidity. I used a red bell pepper, which I roasted on my stove burner, peeled off the skin and then chopped and added to the tomato mixture. I caramelized the onion while sauteing the carrots. When everything cooked down, I tossed out the bay leaf and celery (but not the celery leaves). I pureed everything once again, using my immersion blender. I was very happy with the intensified flavors. I am going to use it over spaghetti squash!
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3 users found this review helpful

Broccoli Casserole

Reviewed: Feb. 15, 2013
I really had to cut the mayo way down! 1/3 cup light mayo is enough, truly! I had only 13 oz fresh, blanched broccoli and stems, so I added a 15 oz can of sliced green beans, drained. I used garlic powder and about 1/3 tsp seasoned salt as there was enough sodium as it was. Next time, I will also reduce the butter in the topping. I apologize for making all these changes, but it was necessary. Thank you for such a nice recipe that we can play with a little!
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1 user found this review helpful

Chicken Cordon Bleu I

Reviewed: Jan. 8, 2013
For those of you complaining that the chicken was too dry, have you checked your oven with an oven thermometer to see if it isn't running too hot? Way too many people complain their recipes are too dry and then, blame the problem on the recipe! When you read a number of positive reviews and you're one of very few who complain that it is too dry, why not have your oven calibrated? Tip: Use the egg wash and roll into panko bread crumbs! Wow!
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4 users found this review helpful

Japanese Ginger Salad Dressing

Reviewed: Apr. 29, 2012
After preparing this, I tasted first, then added a little sugar, an additional tsp of honey, and ran it thru with my immersion (stick) blender. (Wonderful little tool!) This is a delicious salad dressing! Thank you for sharing~ Next time I will try this with orange juice and a little zest!
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4 users found this review helpful

Baked Kale Chips

Reviewed: Mar. 12, 2012
I was looking for a recipe to make as I have heard that dogs love kale and that kale chips would be a great treat for them! How fortunate to know that we both get to enjoy them! His will have to be without the salt, however!
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2 users found this review helpful

Perfect Apple Pie

Reviewed: Nov. 16, 2011
I always dot with butter and amp up the spices. I never peel the apples. Use a combo of braeburn, fuji or galas with granny smiths~ but I don't peel them! You can substitute the lemon juice for sherry and sprinkle about 1 tbs of cinnamon red-hot candies! They melt and everyone wonders what that secret ingredient is that makes the filling look reddish-pink! I always get raves for these changes!
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5 users found this review helpful

Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Reviewed: Oct. 17, 2011
This was very good! The basic recipe is excellent, but I made a few tweaks: I crumbled and saute'd two sweet Italian sausages and mixed with the chicken. I peeled and cubed 1/2" pieces, two medium red potatoes. Par-cooked them in lightly salted water so they were almost tender. Added them to the vegetables just before adding the flour, which I increased to 1/3 cup plus 2 tablespoons. I had no broth so I used chicken base and added it to 3 cups water- according to pkg. instructions. I had no 1/2 and 1/2, so I used a whole can of evaporated milk. This mixture filled a 9x13" Corning-ware baking dish and I still had room for the biscuits. I made my own drop biscuits: Mix together: 2 cups flour 2 tsp. baking powder 1/4 tsp baking soda 1 tsp salt Cut in: 1/4 shortening Stir in: 1 cup buttermilk Drop over chicken mixture as stated and then bake at 400 for the 20-25 minutes.
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19 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Sep. 9, 2011
I have made a similar recipe, but with chicken and it didn't have the orange juice in it. I also used balsamic vinegar instead of the wine vinegar, and cayenne pepper for a little kick.
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2 users found this review helpful

Streusel Topped Blueberry Muffins

Reviewed: Jun. 5, 2011
I thought that the muffins needed more sugar in the batter. I will increase it by an additional 1/2 cup, when I make them again. I will also double the lemon zest and use brown sugar in the streusel. Coating the berries with the flour really was an excellent idea! Thanks for sharing your recipe with us!
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1 user found this review helpful

Italian Pasta Salad I

Reviewed: May 27, 2011
Oh, my! What a delicious pasta salad! I used a rainbow farfalle (bow-tie) pasta as I had no rotelle. I also used sweet onion, as I prefer it, and I used assorted colors of bell peppers. I used a store-brand Italian dressing dry mix that you make yourself. I loved the combination of dressings! The parmesan cheese really gave it the final kick! If you want to try it with other ingredients such as a summer sausage or a kielbasa, then I suggest sampling some to the side before adding it to the whole salad. It really doesn't need much other than what was listed, imo. I will make this salad again and again! Thank you so much for sharing your recipe!
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Quinoa with Chickpeas and Tomatoes

Reviewed: May 25, 2011
I hate to be the one to say it, but this recipe just didn't do it for me- despite all the great reviews!Quinoa is new to me, so it may be a matter of trying several recipes before I find the right one for me-Or it's possible that quinoa is just not for me! (Sorry!)
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4 users found this review helpful

Buffalochef's Strawberry Rhubarb Pie

Reviewed: May 12, 2011
This was a very delicious pie! I had to make a substitution to accommodate a person who is allergic to strawberries. Instead I used frozen raspberries and was very pleased with that result! Boysenberries would also work nicely with this lovely recipe! I have a funny story to add to this: I had just finished placing the lattice top and fluted the edges of the crust then pondered if I should brush the top with an egg wash. Suddenly, it occurred to me that I had forgotten to add the eggs to the fruit mixture! I literally hollered in frustration as I realized the eggs were absolutely necessary and considered the mess of pulling everything apart in order to mix them in! I mentally cast about for a remedy and then remembered my marinade injector syringe! I quickly beat the eggs and then sucked them into the injector! I injected them between the lattice-work and saw the yellow stuff squishing back up...Fortunately, it all worked out fine! The pie looked beautiful and no one was the wiser! The moral to the story is: Even when faced with a potential culinary disaster, there may be a simple solution right at hand!
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14 users found this review helpful

Best Bean Salad

Reviewed: Mar. 18, 2011
I make mine very similarly, but use less green beans as they aren't a fav. in my family. I add corn to the mix as well and use both green and red bell pepper. I also like to include blanched broccoli florets and stems or cauliflower if I have them. Chopped peeled carrot is good if you want added crunch. This salad is very versatile, so you can mix it up to suit your tastes! Good Season's salad dressing and about 1/2 to 1 Tbs sugar is enough, depending on how much salad I'm making. This is something that is so good that I love to snack on it!
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7 users found this review helpful

Voodoo Pasta

Reviewed: Feb. 6, 2011
I made this with some minor changes: I forgot to purchase fresh parsley, so I substituted with 1/3 cup dried parsley. I also added some chopped onion, which I cooked with the sausage until it was tender and the sausage browned. Because I like a more saucy pasta, I used a little less pasta so I could taste the sauce! I loved the simplicity and speed to make this delicious recipe! Thanks for sharing!
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4 users found this review helpful

Chocolate Crackled Cookies

Reviewed: Dec. 10, 2010
I just love it when someone claims to have followed a recipe "perfectly" except they did things differently in three ways, and then gives the recipe a poor rating-(don't you?) For those who aren't aware, a stick of Crisco is equal to 1 cup, so if you don't have the sticks, just measure out a cup and you're fine.
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288 users found this review helpful

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