xoxo_lina Recipe Reviews (Pg. 1) - Allrecipes.com (13604219)

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Oct. 9, 2012
First time making stuffing and it was a success! I used a regular baguette and whole wheat bread, omitted the liver, used twice as much stock (I used chicken) as stated, and cooked covered in a Pyrex for 40 minutes and 15 minutes uncovered. Will definitely make again!
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9 users found this review helpful

Best Ever Caramel Apple Crisp

Reviewed: Apr. 11, 2012
I have made this recipe about 20 times and it has never failed me. I've made it in both a 9x9 and 9x13 pan and both were fine. In a 9x9, I must admit that it looks really fully but once the apples start to cook, they soften and the entire crisp shrinks down quite a bit...so don't be afraid to use a 9x9! I omit the caramel sauce only because I never had caramels in the house. Perfect with vanilla ice cream and very, very easy!
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2 users found this review helpful
Photo by xoxo_lina

White Chocolate Pound Cake

Reviewed: Apr. 11, 2012
I halved the recipe and baked it in a greased and floured 8 x 4 pan for 1 hr at 350F. I used 2 eggs and reduced the sugar by about 1/4 cup. For the drizzle, I put the two chocolates (used semi-sweet chocolate chips instead of a square) in two separate ziplocks and put them in a bowl of hot water for about 5 minutes. I then cut a tiny bit of plastic from the corners and drizzled. The drizzing was a breeze! This cake offers a hint of white chocolate so I think if you are looking for a recipe with a very strong white chocolate flavour, you may have to double the white chocolate or you may be slightly disappointed. Nonetheless, it is a delicious pound cake with a light texture.
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4 users found this review helpful

Best Ever Muffins

Reviewed: Feb. 19, 2012
Simple, quick and easy! I added 1 tsp of vanilla to the egg mixture and used almond milk instead of milk (only because I didn't have any). I also added 1 cup of frozen mixed berries (blueberries, raspberries and marionberries). I followed a suggestion of preheating the oven to 425 and cutting it down to 400 when I put the muffins in and this resulted in muffins that rose beautifully. Baked for exactly 25 minutes and they were super moist, light and fluffy - almost cake-like with a crisp outer layer! This is a great base recipe.
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2 users found this review helpful

Red Velvet Cake I

Reviewed: Feb. 11, 2012
Instead of buttermilk, I used 1 cup milk and 1 tbsp of white vinegar and let that sit for about 5 minutes. Instead of 1/2 shortening, I used 3/4 vegetable oil and also used less salt. Other than that, I followed the recipe. The tops of the cakes were a little ugly with brown swirls, but I cut the domed tops anyway, and the color inside was beautiful! I also halved the recipe to make 12 regular sized cupcakes that turned out beautifully. I baked the cupcakes at 325 for 20 minutes.
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4 users found this review helpful

Basic Cream Cheese Frosting

Reviewed: Feb. 11, 2012
I used 2 3/4 cups of icing sugar and it turned out great.
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2 users found this review helpful
Photo by xoxo_lina

Big Soft Ginger Cookies

Reviewed: Nov. 16, 2011
These cookies are phenomenal! I follow the recipe exactly except I reduce the cloves to 1/4 tsp. I used cookie sheets lined with parchment paper. I did not have problems rolling the dough into little balls. Once the balls were rolled in sugar, I flattened slightly with the palm of my hand. Baked them for 9 minutes at 350F and out cake 35 delicious big, soft, gingerbread cookies!
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3 users found this review helpful

Baked Potato Soup

Reviewed: Nov. 7, 2011
AMAZING! Added two stalks of celery, decreased basil to 1/2 tsp and instead of baking the potato first, I added 1 cm cubed, peeled, potatoes in with the chicken broth mix. Once the potatoes were tender, I blended some of the soup and returned it back to the pot. I used 1/2 cup of light half & half and 1/2 cup of skim. This is such a rich and delicious soup and it's not entirely unhealthy. Will definitely make again!
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3 users found this review helpful

Creamy Macaroni and Cheese

Reviewed: Oct. 16, 2011
I scaled this down to 4 servings but used about 9oz of whole wheat macaroni shells. Even still, there was way too much sauce! I skipped the step of dumping the noodles on a cookie sheet and I only added a bit of dijon mustard. I found that the sauce was a little too rich for our liking. Next time, I will try this recipe with skim milk in place of the evaporated milk and either scale the recipe down to 3 or add even more macaroni noodles.
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2 users found this review helpful
Photo by xoxo_lina

Iced Pumpkin Cookies

Reviewed: Oct. 15, 2011
These are like tiny pumpkin cakes - light, fluffy and not too sweet - which is kind of bad because we ate so many!! I baked these on parchment paper lined cookie sheets at 350F for 15 mins. I halved the glaze and added about 1/4 tsp of cinnamon. To avoid a mess, I placed the cooled cookies on the parchment paper I used, poured the glaze in a ziplock bag, cut off a little corner and drizzled the icing. The presentation was beautiful and I'm curious to see what maple extract in the glaze (instead of vanilla) would taste like!
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4 users found this review helpful
Photo by xoxo_lina

Homemade Fresh Pumpkin Pie

Reviewed: Oct. 15, 2011
I took the lazy route and used 2 Tenderflake ready-made pie shells. With this recipe, I was able to make two pumpkin pies. I used canned pumpkin and added salt to taste. The pie was very creamy and delicious!
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2 users found this review helpful

Korean Marinade

Reviewed: Oct. 5, 2011
I scaled this recipe down by half to marinate about a lb of beef. As suggested by other users, I added 1 tbsp of rice wine. I omitted the green onions simply because I never have any on hand. I use this marinade for beef stir fry. It tastes great!
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5 users found this review helpful

Beef Barley Vegetable Soup

Reviewed: Oct. 5, 2011
Delicious! I omitted the frozen veggies, doubled the celery and carrots, added an additional cup of water and 1 tsp of beef boullion. I also threw in about a cup of tomato sauce that I had leftover in the fridge. Like many others, I simply dumped everything in the slow cooker, except the barley, which I added 1/2 hr before the soup was done. I cooked on high for 5 1/2 hours. Will definitely make again!
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3 users found this review helpful
Photo by xoxo_lina

Applesauce Cake IV

Reviewed: Apr. 26, 2011
Delicious, moist and relatively healthy! i used 1/4 cup of butter and 1 1/4 cup of applesauce. I reduced the cloves to 1/4 tsp, reduced the sugar to 3/4 cup and omitted the raisins. I baked in a 8X8 pan for exactly 40 minutes and it came out perfect! I bet this would taste really good with chopped walnuts and finished off with cream cheese frosting!
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3 users found this review helpful
Photo by xoxo_lina

Coconut Macaroons III

Reviewed: Feb. 22, 2011
Delicious! I used a 400g bag of sweetened coconut and a 200g bag of unsweetened coconut. I mixed the vanilla with the condensed milk prior to adding to the coconut mix. I used a regular spoon to scoop out little portions and I came out with over 50! They weren't hard-packed, which could be the reason why. I baked on parchment paper lined cookie sheets for about 10 mins. I made sure I kept an eye out for browning because oily foods tend to brown fast. I think if you like coconut, you will LOVE these macaroons! Would be great to include in Christmas baking because they look like little snowballs!
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4 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Feb. 13, 2011
I love this recipe! It's great for pulled pork sandwiches, meatballs, chicken strips and great to drizzle over a simple grilled chicken breast. I follow the recipe word for word and it has never failed me. I do, however, forget to add the butter each time but it seems to be okay without it. This is only BBQ sauce I ever make!
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7 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Feb. 13, 2011
Delicious! I only used 1/2 the recipe for a bag of coleslaw mix (Dole). I used apple cider vinegar and doubled the amount since I prefer more of a tangy dressing. I also used 1/2 poppy seed and 1/2 celery seed. Served this with pulled pork sandwiches.
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3 users found this review helpful

Salisbury Steak

Reviewed: Jan. 24, 2011
First time trying Salisbury steak and both my boyfriend and I really liked it! It's similar to meatloaf but saucier. I decided to mix 1/3 cup of the soup, bread crumbs, egg, S&P prior to mixing in the ground beef since overhandling meat tends to lead to toughness. I added about 2 pinches of salt, but I think I will omit all together next time since I thought the final product was a tad too salty. I also added 1/4 of diced onion sauteed prior to browning the patties. I noticed that it was a little too tangy for me so I added 1 tbsp of brown sugar. I served with leftover scalloped potatoes and corn. Will make again!
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2 users found this review helpful
Photo by xoxo_lina

Red Velvet Cupcakes

Reviewed: Jan. 12, 2011
I halved the recipe to make about 40 mini-cupcakes and baked for 11 mins. The only change I made was reducing the amount of cocoa to about 1/8 cup. I piped "Whipped Cream Cream Cheese Frosting" from this site and topped with red sprinkles.
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9 users found this review helpful
Photo by xoxo_lina

Minestrone Soup I

Reviewed: Jan. 8, 2011
What a delicious soup! I only used about a tbsp of butter to saute the veggies. I added a red pepper, a medium sized zucchini and half a head of cabbage. I also used a 28oz can of diced tomatoes and instead of parsley, I used 2 tsps of Italian seasoning. i added salt to taste, used kidney beans and added a small can of tomato paste. I didn't measure the veggies so this made A LOT of soup. I'm sure this will freeze well, too!
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3 users found this review helpful

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