LINDA B. Recipe Reviews (Pg. 1) - Allrecipes.com (1359741)

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LINDA B.

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Chipotle Crusted Pork Tenderloin

Reviewed: Mar. 2, 2009
Yes, there IS a difference between chipotle chili powder and chipotle chili pepper. Chili powder of any variety is a blend of peppers, herbs (usually oregano), spices (usually cumin), salt, and garlic. Chili pepper is just that - dried ground up pepper. So if you don't have the chipotle chili POWDER, you definitely need to use a lot less and add some cumin, oregano and more garlic powder to get the right flavor and heat level. :-) The recipe as written is very tasty, certainly spicy, and has the most flavor when grilled.
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44 users found this review helpful

Banana Cake VIII

Reviewed: Jan. 3, 2004
Good banana flavor, moist, dense. A winner! I used 4 very large very ripe bananas, which mashed = 2 cups, and the cake turned out perfectly. I also added 1/2 teaspoon salt, for as an experienced baker, I know baked goods taste best with a bit of salt added. Note however that I only baked the cake for 45 minutes in an oven calibrated to 350 degrees via my trusty oven thermometer. I have found that substituting 1/4 cup of the butter with applesauce does not change the flavor or texture of the cake one iota, and does cut down the fat a smidge. I also didn't put the topping on, as I don't like really sweet toppings. A cream cheese frosting would be lovely. I love this cake unfrosted -- a great and healthy snack cake, and a yummy breakfast alternative too.
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24 users found this review helpful

Berry Cornmeal Muffins

Reviewed: Aug. 24, 2003
Very tasty! My favorite variation is with blueberry yogurt and blueberries. Add 3-5 minutes to cooking time when using frozen berries. Because this is a nice thick batter, the berries don't all fall to the bottom in any version. Best to let muffins sit for a while in the pan before removing, as this lets them "settle." Muffins are great warm (but not hot) or at room temperature. Enjoy!
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2 users found this review helpful

Melanie's Garden-Tomato Soup

Reviewed: Jul. 3, 2003
Wonderful fresh taste, very flexible recipe. I used vegetable broth instead of water to add a bit more richness. Great for add-ins: garbanzo beans, cooked rice, cooked pasta, thinly sliced quartered zucchini or yellow squash. I use an immersion blender to puree and then strain it to remove the seeds. When tomatoes are plentiful in the garden, I make up huge batches and freeze in dinner-sized containers, for quick and versatile meals. Mmmmmmmmm....
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6 users found this review helpful

Whole Wheat Beer Bread

Reviewed: Mar. 5, 2002
What a wonderful non-yeast wheat bread! Got my best results by using my Kitchen Aid to beat the batter and develop the gluten. Like the results best when using full-bodied, well-flavored beer (like a micro brew).
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6 users found this review helpful

Jacky's Fruit and Yogurt Muffins

Reviewed: Jul. 7, 2001
A moist, tasty and versatile muffin recipe. I have made them several times with varying ingredients. Non-fat yogurt works well, and substituting canola oil for the butter cuts down on the saturated fat if that's important to you. An interesting variation is using lemon yogurt with fresh (or frozen) cranberries. Delicious!
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44 users found this review helpful

 
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