twinkleber Recipe Reviews (Pg. 1) - (13856217)

cook's profile





View All Reviews Learn more

Linguine with Clam Sauce and Baby Portobello Mushrooms

Reviewed: Aug. 10, 2010
This is a very good, flavorful recipe. I made it with a few changes, and I think everyone should definitely be aware of the salt and fat content. I used two cans of clams rather than four, added a cup of chicken broth and left out the bouillon, and I still found it to be plenty salty (the canned clams contain quite a bit of salt). I also used about a third of the butter called for and mixed a couple teaspoons of flour into the broth to thicken it.
Was this review helpful? [ YES ]
1 user found this review helpful

Linguine with Chicken and Sauteed Vegetables

Reviewed: Jan. 21, 2009
Really good recipe for a healthier version of lo mein. I used 1/4 cup of oil, plus one tablespoon, which was plenty. Don't skip the lime!
Was this review helpful? [ YES ]
1 user found this review helpful

Sausage Steamed Dinner

Reviewed: Jan. 12, 2009
Wow! I wasn't expecting much from this recipe, I thought it be bland and boring with no spices or garlic, but it was terrific. I didn't have ham hocks so I used only wild rice brats. I sliced them and sauteed them, then sauteed the root vegetables in a little olive oil, and used chicken broth instead of water. Next time I'd like to add some garlic.
Was this review helpful? [ YES ]
10 users found this review helpful

Banana Crumb Muffins

Reviewed: Dec. 8, 2008
I thought it was too sweet. Next time I will cut back the sugar in the muffin.
Was this review helpful? [ YES ]
1 user found this review helpful

Herb Roasted Chicken and Vegetables

Reviewed: Nov. 1, 2008
I made a few modifications, and this recipe turned out fabulous! I used a whole cut up chicken, trimmed the excess fat and skin, and brushed the meat with a little olive with a crushed clove of garlic in it. I added 4 medium sized potatoes and 4 carrots cut into 1 or 1/2 inch chunks, and poured an 18 oz. can of Progresso Creamy Mushroom soup (sorry Campbell's!)over the top. Then I sprinkled liberally with salt & pepper, herbs de Provence and smoked paprika for color, and baked it for a little over an hour. The chicken was moist, the vegetables were tender, and the gravy was delicious!
Was this review helpful? [ YES ]
38 users found this review helpful

Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Most Popular Blogs

Read our blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States