linda2d Recipe Reviews (Pg. 10) - Allrecipes.com (13933323)

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linda2d

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Vegetarian Chickpea Sandwich Filling

Reviewed: Mar. 1, 2012
This was interesting but a little dry for me. I doubled the mayo and it was still a little dry. I served with a squirt of dijon mustard and that kind of did the trick for me other than a little too much onion. I realize onion size varies but mine was pretty small and it was a little overpowering. I would add more celery and "liquid" next time.
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Savory Cheddar Zucchini Muffins

Reviewed: Feb. 27, 2012
I liked the texture of these. They were moist, domed up & browned nicely, and were done in 32 minutes. I read many of the "bland" comments (along with those that disagreed) and was determined to make them without tweaking the flavor though I did use1/2 butter and 1/2 applesauce. I wish I had added a little something else(onion or diced peppers or herbs, etc) as I agree that they were too bland for my taste and mostly tasted of bacon when you actually got a bite of it. I put a dab of dijon mustard on one and liked that better. I like the base recipe, I just think it could be tweaked a little in flavor in many easy ways to meet one's personal tastes. As is, I just don't car for the taste, sorry.
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Mediterranean Chicken and Orzo Salad In Red Pepper Cups

Reviewed: Feb. 23, 2012
This was very good. I halved the recipe and we got 3 good-sized servings. The only planned change was to chop the pepper(I used green because it needed using) and mix it in. After mixing, I decided to add a half dozen more grape tomatoes for color and the veggie value. I was afraid it would be too much dressing but was glad I used it all. We'll definitely make this again but perhaps with the additional change of using kalamata olives.
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Creamy Spinach Tortellini

Reviewed: Feb. 14, 2012
We felt the sauce was pretty heavy and just way too cream chees-y. The other flavors didn't come through for us. I scaled this to 2 servings for the sauce and used the full 9oz pasta(ravioli was all I had) and I felt there was still too much sauce. I sauteed in cooking spray and subbed chopped fresh spinach and 1 roma tomato. I was surprised that no amount is given for the tomatoes and mushrooms since they are mixed in rather than "toppings". I like everything in this and it was quite easy but the proportions and one dimensional flavor will probably keep me from making this again. Sorry, but I can't imagine what the full amount of sauce would have been tolerable.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 6, 2012
This is one of our favorites. I have also made it with chopped fresh spinach which I just blended in and baked without wilting. That worked very good. The last time I made this I used a shredded Italian blend for the full amount of cheese and some liked it better saying it was "better than the usual saltiness".
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Greek Layer Dip

Reviewed: Feb. 6, 2012
This is quite good. I'm trying to eat more veggies so doubled the tomato and cucumber, but omitted the oil(I reduce or omit it whenever I can). Otherwise, I made half as written and half adding 4 oz greek yogurt and some diced red onion and greek peppers. It was good both ways but I definitely like what the yogurt added to it.I used a 9x9 dish and thought it still worked well with the added ingredients. Leftovers made nice pita sandwiches. I really enjoy greek salads and never thought of a dip, thanks for the great idea.
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Pork Brine

Reviewed: Feb. 2, 2012
We did not care for this. After brining for 1.5 hrs, the loin chops were very salty and not tender, though they were somewhat moist. THis sounds very simple but I recommend caution if you have never brined meat. The title is "brine", but the description calls it a "marinade" so those that have never brined( like me) would be led to believe they are one and the same. Apparently they are not. While I didn't appreciate some of the pointed remarks that "everyone" should know to rinse the meat, I did follow the advice and I did use kosher salt. Otherwise I made no changes. Even with rinsing and not using table salt this was so difficult to eat. I had to hide it in big bites of mashed potato to finish. I don't think it's considered "messing up the recipe" to follow the author's instructions. This is supposedly lacking vital information but not every cook can be expected to know that. We will not attempt this again, even with alterations, sorry.
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Restaurant-Style Coleslaw I

Reviewed: Feb. 1, 2012
I make this as written except halving the sugar because we find it too sweet, but that's just our preference. I use vegan mayo and skim milk(also to make the buttermilk). We usually make a vinaigrette dressing so this is kind of a special treat. Much of the sauce tends to end up in the bottom of the bowl so I use a wider, shallow dish to keep more of the veggies marinating and then stir before serving.
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Grandma's Secret Pie Crust

Reviewed: Jan. 31, 2012
I finally got a pie crust that "worked" and also tasted good. After chilling for 30 min this rolled out nicely and didn't stick to the counter (light flour dusting). I made half the recipe and ended up with a 9" crust and a 5" tart shell. It wasn't as flaky as I would have liked but I used butter so that may be why and it was humid so I think that lent to it being a little softer when served.
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White Bean 'n' Ham Soup

Reviewed: Jan. 31, 2012
This was good and simple with leftover ham and cooked beans from the freezer. It was plain in flavor but I wouldn't go all the way to bland but I expected that from the ingredients. I ended up adding a stalk of celery and saved the salt for the table. Just the type of simple recipe I have been looking for since I only make it when I have leftover chopped ham, not bones/hocks. Servings are relative but we got two dinner and two lunch portions with no accompaniments.
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Yuppie Kolcannon

Reviewed: Jan. 30, 2012
I made this for recipe group. I used half the milk and was still wishing I had added a little less. I sauteed the cabbage with the veggies since I didn't have a way to do the colander method. The flavor was very good and I thought the balsamic did add to it but I also had to simmer my taters for about 45 min because I used to small of a pot. Definitely on the list to make again.
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Honey Mustard Stuffed Chicken Breasts

Reviewed: Jan. 20, 2012
I made this for recipe group. The only changes were to use a stick of cheese rather than shredded and to save half the sauce for serving. I loved the sauce at the table but I couldn't bring myself to use the thin yellow broth in the dish. I had to scoop the cheese out of the baking dish and spread it on the chicken since not one drop stayed inside even though I wrapped the stick in the ham. Sorry this just didn't turn out how I'd like and while I would use the ingredients in a different method I won't likely be making this as written again. I have never used this cooking method so maybe others would have expected this outcome if they have.
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Horseradish Potatoes

Reviewed: Jan. 15, 2012
Simple and good but in my opinion too much butter. We were mixed on the horseradish, one thought it was a nice addition to each bite and the other could barely taste it. Goes to show preferences I suppose.
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Jan. 15, 2012
This was very tasty. The flavors blend nicely and we really enjoyed such a nice dish without a bunch of fuss. The only problem I had might have been my fault but when I added the balsamic/broth combo to the skillet that stuff went everywhere. Popped and splattered at least a foot in every direction. No one else has mentioned this so I'm not sure what happened but I'll turn down the heat next time before adding. I used pork loin because it's what I had and cut it about 1" thick. I'm sure this will be even better when I get a tenderloin.
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Chicken Enchiladas IV

Reviewed: Jan. 9, 2012
We made individual plates rather than a large dish. I dry fried the tortillas to make them more pliable and then folded over rather than rolling because they were so small and it allows me to get in more chicken and less tortilla per serving. I mixed a little of the salsa with the chicken, onion, and seasonings and warmed it all through then added to the tortillas with a little cheese. The rest of the salsa was blended with the sour cream and spread over top of the tortillas then topped with the rest of the cheese prior to baking. I used the Green Hot Sauce (Salsa Verde) recipe from here and a white cheese blend.
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Beef and Wine Soup with Dumplings

Reviewed: Dec. 14, 2011
This had a very nice flavor. I was a little worried about equal parts tomato juice, wine and broth but it seemed to blend well. I used a cabernet, leftover roast & homemade stock and added a little beef base to compensate for the condensed flavor of the canned broth. There wasn't quite enough roast so I also added some lentils with the veggies (with extra water to cook them). I didn't make the dumplings because we don't care for them. I think in the future I would make the lentils standard for us as we really liked it this way.
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Fettuccine Alfredo

Reviewed: Dec. 8, 2011
This was good even with some lighter touches. I used lite cream cheese, less than 2T butter and added another 1/4C of milk(I used skim). It was very creamy and easy sauce even using "shaker" parmesan. I served this with meatballs, wilted spinach and grape tomatoes to turn it into a balanced meal.
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Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce

Reviewed: Dec. 2, 2011
I made these for recipe group. They were easy to make but the baked wrappers seemed dry and tough. Had I read the submitters comment first, I may have bought the spring roll wrappers which is what sounds like he originally wrote. Perhaps they would bake better or maybe I just got a bad package. These were also a little bland for me and seemed like they were missing something. We are eating leftovers for lunch so they're not a waste by any means just not a repeat for us I guess.
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Delicious Ham and Potato Soup

Reviewed: Nov. 29, 2011
I was looking for a soup to use up leftover mashed russets. This worked great with only a couple small changes. The potatoes acted as a thickener so I didn't use the roux and just added some milk and water to the soup. I also added some carrots and left out the salt. Due to my changes, I expected it to be more grainy than it was so it was a bonus that it was surprisingly smooth.
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White Bread II

Reviewed: Nov. 28, 2011
I made this without a bread machine and actually got my first loaf of bread. My only goal was for it to be good enough for stuffing so I was pleased that we were also able to enjoy the rest for sandwiches and toast. Update 7-16-12: I made this again and, while using less than the full 3 cups, got the "ball" that I was missing the first time. I preheated to 425 and then decreased temp to 375...baked for 23 minutes which may have been a tad too long. I got 18 slices out of one loaf which gets it down to about 100cal per slice if counting.
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