linda2d Recipe Reviews (Pg. 1) - Allrecipes.com (13933323)

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Lettuce Leaf Tacos

Reviewed: Apr. 24, 2015
I made these for recipe group this week. We liked the idea and I would consider it a good replacement on the day I feel the need to cut carbs or just find myself without shells unexpectedly. I used homemade taco seasoning and added toppings of guacamole and FF Greek yogurt.
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Kale, White Bean, and Farro Stew

Reviewed: Apr. 20, 2015
This was a surprising win out of an experiment and we enjoyed it. We had never used leeks or farro and are still new to kale. I don't know how much a typical bunch of kale is but mine was huge so I used half of it. The only other changes were to use 15oz fresh diced tomatoes instead of canned, all broth(no sodium added) instead of water and broth, and reduce the pepper. I did need more liquid to finish the kale and ended up using a full quart. This made a very large 6 servings, and could probably be stretched to 8 in our family. The pepper is excessive for us. At six servings that would be 1/2 tsp per bowl and I know that would not be to our liking. The kale was cooked in less than 5 minutes and the rest of the vegetables were just right at that point. I'm not sure the zucchini would have survived another 25 minutes without turning to mush. Also, I don't have a blender but the immersion blender worked great on the beans.
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Quick Pork Fried Rice

Reviewed: Mar. 31, 2015
I made this as written with the exception of leaving out the mushrooms and using an orange bell instead of red (would have looked nicer with the red one). I did not use all of the rice, maybe half the amount, since I was trying to use leftovers and not end up with more leftovers. The ginger definitely adds the main flavor but not in every bite. It's rather strong if you get a bite of it but then barely noticeable if you don't. I minced it as finely as I could so I'm not sure how to change that outcome. I added more soy sauce at the table but others didn't so I wouldn't say that it needed more, just my preference.
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Roasted Cabbage

Reviewed: Mar. 27, 2015
We liked this alright but my outer leaves really burned at the loose end and it was kind of dry even though I ended up covering it for about half the time. We like a crunch to many of our veggies but the dryness made this a less enjoyable kind of crunch. The charred flavor was nice on the main part, and the burnt outer leaves were easily avoided but it wasn't something that I would make again without changes.
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 27, 2015
This was interesting and good but not great. I made the salsa and rub exactly as directed except for using half the rub since I kept the skin. I didn't think I could stick that much to one side and this amount covered the top and side in a full layer. I also do not use corn oil so I subbed another mild oil. We grilled this, skin side down, for 15 min at about 375 and I am glad we did not use the full amount of rub as it would have been too much. It was a nice compliment to the salmon and the heat was quite mild except for aggravating an already tender throat. Not at all hot on the tongue though. We love grapefruit and didn't find this one to be bitter, sweet/tart would be a better description(I always remove the membrane from grapefruit) but the fish rub combined with the salsa at some times was bitter even though the salsa wasn't on it's own. I wouldn't make the salsa again- it was okay but not as good as other fruit salsas we've had and seemed to be lacking something. Perhaps using sweeter fruits, as others have done, makes for a better combo. As written, I would not make again.
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Creamy Cauliflower Sauce - Pinch of Yum

Reviewed: Mar. 9, 2015
I'm so glad I saw this recommended by CC?'s2bake. I also left out the milk and scaled it down to about a 1/4 of the recipe to try it. The consistency would be a good thickener or base to creamy of ? soups and chowder. I used chicken broth (all I had) and blended this with my immersion blender. My garlic was huge so I cut it back but it was still the dominant flavor. Tastes a lot like garlic mashed potatoes which is ironic since I'm planning to use it over potatoes. Very little to no cauliflower taste.
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Banana Peanut Butter Muffins

Reviewed: Mar. 6, 2015
Okay, full disclosure list of changes: I used white whole wheat flour, 1/4 of the sugar, half the salt, egg beaters, and FF Greek yogurt for the sour cream. These did not lack fat, in fact they didn't stick at all to the papers. I may try less butter and the additional banana(I used 2) next time. Except for the sugar reduction, I use the same subs in almost all cases for baking so I'm comparing this to my favorite recipes on a pretty equal playing field. They weren't sweet and probably most would prefer more sugar like it's written, but I didn't miss it. I made half the batch with chocolate chips, half with walnuts. Baked for 17 min at 375 in my convection oven (not done at 15 but 16 would have been better). These were not heavy, not dry, and very good. The amount was dead on, I got 12 muffins and barely fit the batter into the papers. Going into the keeper file.
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Linda's Favorite Coleslaw

Reviewed: Mar. 6, 2015
Replacing the buttermilk with FF Greek yogurt was a recent tweak that may become permanent. The ratio ended up about half and half with yogurt and mayo. This isn't too far off from many of the popular recipes here but tweaked to fit our preference and dietary restrictions. Most recipes are either too sweet or too runny, or both.
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Bodacious Broccoli Salad

Reviewed: Mar. 3, 2015
I halved this and used two avg broccoli crowns. Too much mayo flavor is not to our liking so I mixed half fat free greek yogurt and half mayo just for preference. I also reduced the sugar to about a third and probably could have left it out. t would be too sweet for us. I eyeballed the bacon and cheese but I'm sure I used less than half of each and it was plenty.
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Baileys® Balls

Reviewed: Mar. 1, 2015
From 12/27/12: These were great, even though I screwed up. I accidentally doubled the Greek yogurt that I used for the sour cream and had to add more of the cookies, nuts, baileys, etc. I kept them for a few days in the fridge before making the balls and freezing them. The dipping (my first attempt ever) went better than expected. I only had trouble when I tried to streamline it and toss a few balls at a time in the chocolate. Of course, they started to melt, so I went back to one at a time. They hardened pretty fast and I was able to "patch" any holes by dabbing my spoon of chocolate on them. I used homemade vanilla wafers and this worked out fine. I could only find semi-sweet chocolate for dipping but it was still good. We love dark chocolate so I was disappointed that I wasn't able to use it, but will find it for next time. I made half a batch (until the mistake) and used about a pound of almond bark for dipping. There was some left over but I had nothing else to dip so used it up by stirring in some cashews and dropping by spoonfuls to make nut clusters. :)
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Linda's yogurt sandwich thins

Reviewed: Feb. 28, 2015
The original dough, before adding the bread flour, looked like cookie dough so I was a bit worried. It never really looked right using the mixer to knead so I finally finished by hand and it came together. Good flavor and texture, easy to work with. The thins were just a little small, perfect size for an egg ring, but not for a burger. Next time I'll try making 7 instead.
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NO YOLKS® Chicken Noodle Soup

Reviewed: Feb. 27, 2015
Halving the recipe, I used homemade broth, cooked my own chicken and left out the garlic. This was a good, basic chicken noodle soup. It needs more vegetables for my taste and we only got two bowls of soup before ending up with next to no broth. Either the noodles kept soaking it up or it doesn't call for enough broth. This happens when I use pasta but from the reviews I thought these noodles would be different. They have a good texture so I'd use them again but I guess I'll go back to cooking my noodles separately.
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It's Chili by George!! ala Cindy

Reviewed: Feb. 23, 2015
No complaints here. I'm always searching for "the one" but never admit that I've found it. This had a lot of heat the first day but I thought it tamed just a bit the next day. I used hot chili beans so the heat could be easily adjusted next time, but I don't think I would unless I have company. Good basic chili and pretty thick, which I like.
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Pretty Chicken Marinade

Reviewed: Feb. 23, 2015
I left out the liquid smoke and used this on pork loin chops. Left in the marinade for about 6 hours before grilling. They were moist and tender with really nice flavor. The mustard just subtly comes through so I would probably enjoy a little more of it. The amount of marinade seemed a little wasteful to me so I would try to reduce that next time and hope for similar results.
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Braseltouille - Meatatarian Ratatouille

Reviewed: Feb. 4, 2015
I used nenni's Italian pork sausage recipe, tomato products left from canning and didn't use the oven. I cooked as directed except stirred in the cheese and served instead of topping and placing in the oven. I like to keep some bite to my summer squash and thought the bake time would push it too far for our preference. This was great on toasted hoagie slices.
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Buttermilk Ranch

Reviewed: Feb. 4, 2015
This has become my go to for ranch dressing. It's way too simple to be this good.
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Three-Pepper Rice and Chicken Pot

Reviewed: Feb. 4, 2015
This was very good. I changed the method a bit because I misread the recipe and I used the optional hot pepper (serrano) instead of banana. I had everything prepped and the only variation planned was that my meat was pre-cooked. I totally missed that the rice is cooked IN this dish and thought my precooked rice was called for. So, I added the meat, seasoning and a teaspoon of chicken base to the sauteed vegetables and heated through. I then added the peppers, corn, tomatoes/sauce and beer, and simmered to reduce some of the liquid (no broth-just the aforementioned base since the rice was cooked). I added the rice for the last couple of minutes to heat through. Fortunately I had enough to add the appropriate amount even with my mistake. With much of the prep already done this was a one pot dish and a little less involved so I would make it this way again. It's pretty spicy, to the point that I would not make it for company but it was perfect for us.
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Mediterranean Fried Rice

Reviewed: Feb. 2, 2015
I made this for recipe group 1/6/15. My only change was to use fresh kale instead of frozen spinach. I used about 2-3 oz, sauteed it lightly and set it aside to add when indicated. The texture of frozen spinach in this would be a big miss for us. We enjoyed it but next time I would cut the artichokes smaller. They stood out against the other ingredients in a way I didn't care for. Too big and very contrasted flavor compared to the rest.
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Ultimate Guinness® Beef Stew

Reviewed: Jan. 23, 2015
made for recipe group 1/21/15: First of all, the flavor was really good and it was easy to prepare so I would make it again. However, the bay leaf burned in the pan before I could add the beef. I removed it and added another when moving to the oven. My only change was to use leftover, medium rare beef with a little extra broth to compensate for juices that fresh might have contributed. I halved the recipe, so used a 3qt pot, and after 2 hours the carrots were perfect, the potatoes were just done, and the onions all but disappeared. It came out of the oven with no liquid. There was a light coating on the chunks but I could have easily ate this from a plate with a fork. Since the description says to have some sopping bread handy, this was not the texture I expected. It tasted great but I then I added another 1.5 cups broth to get to what's in my photo. I would make it again but with more liquid from the start(both beer and broth so as not to change the flavor ratio).
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Restaurant Style Beef and Broccoli

Reviewed: Dec. 30, 2014
I have never had this in a restaurant so the opinion is simply on flavor, not on comparison to anything else. We enjoyed this, and the only change was to use a new york strip steak and add some diced water chestnuts. The ginger and garlic were lost to us and I would have preferred more sauce and/or flavor. I did not have a pan big enough to hold all of this so I kept the broccoli hot in a large stoneware bowl at 200F in the oven then just added the meat and sauce to the bowl and served.
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