linda2d Recipe Reviews (Pg. 2) - Allrecipes.com (13933323)

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Real NY Jewish Rye Bread

Reviewed: Mar. 17, 2014
I would use less, maybe half, caraway seed next time for our preference. Other than that it turned out really good even though I had to use a couple of tweaks. I didn't have potato flakes so left them out and then needed more flour, about 1/4 cup rye and another 1/4-1/2 cup total of bread flour and white whole wheat. I kept adding tablespoons until I ran out and then had to use a little white whole wheat to finish so I'm not sure of the exact amount. Very nice texture for sandwiches, soft but sturdy. I free formed the loaf and mine rose in about half the time for each rise.
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The Real Reuben

Reviewed: Mar. 17, 2014
The method seems faulty as mentioned by others. I was concerned after reading "soggy" reviews so I broiled just the bread first. When I flipped it the bottom was already soggy. I then lightly broiled that side to dry it out and added the sandwich fillings. I used regular rye bread, shredded corned beef I had cooked, and reduced the amount of dressing(homemade).
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Orange Citrus Vinaigrette

Reviewed: Feb. 5, 2014
This was good but thin. It doesn't use much oil so I expected this and wasn't sure how much the dijon and honey would thicken it. Some thought it was too vinegary but I actually thought it was quite "orange-y" instead. I substituted white wine vinegar for the rice vinegar though and didn't have cilantro. I added a couple of dashes of ground coriander to get that brightness that the cilantro adds but should have added more. All in all, this is easy and refreshing. I reduced it to 1/6 of the recipe and it made 1/4 cup.
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Classic Italian Pasta Salad

Reviewed: Jan. 22, 2014
I halved this and it made three good meal(lunch) portions for our appetites. I make my own homemade Italian dressing so I did not use wishbone brand. For the halved recipe, I did not need nearly 1/2 C of dressing as it would have been way too much and hid the flavor of the vegetables. I used yellow squash, orange and green bell peppers, and tomatoes.
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Slow Cooked Ham and Potato Chowder

Reviewed: Jan. 21, 2014
This was good but the seasoning was not my new favorite. I would make this again without the dill and celery seed, adding diced celery and maybe a different herb. I used healthy request cream of chicken soup and broth instead of the water/base combo. With those changes, I did not find this to be too salty. I cooked 6 hours on low and the white potatoes were just tender but not breaking down at all even though I cut them into 1/2 inch rather than 1 inch cubes.
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Chef John's Mushroom Gravy

Reviewed: Jan. 15, 2014
This was good, but thin and a little salty. I expected both of those from the video and the other reviews. I halved the mushrooms and felt there were still plenty. I would use low sodium stock/broth next time as others recommended and probably still halve the mushrooms for our taste. I would also add extra thickener since we prefer a thicker gravy than this. We thought this went well with meatloaf and mashed potatoes and was a simple preparation.
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Low Fat Zesty Baked Chicken

Reviewed: Jan. 7, 2014
We liked the tenders but I did not make the sauces. These were easy to make compared to other dip and bread recipes I've tried. My only complaint is that the bottom was very soggy and I ended up leaving them in a little longer (under the broiler) to dry them out. Maybe I'll try them on a rack or without the parchment. The extra time dried them out a little but that was better than the alternative.
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Jan's Chipotle Roasted Sweet Potatoes

Reviewed: Jan. 7, 2014
I made these for recipe group and we really enjoyed them. It's a nice flavor blend and I wouldn't want to change the ratio other than maybe a little less sugar. I only used 1/4 of the seasoning and it could take more so I'll try 1/2 the next time. We don't like to hide the natural sweet potato flavor too much so I was being conservative, just knowing our preference. I also think the full amount would not work for us because it would be too hot for me.
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Big Soft Ginger Cookies

Reviewed: Dec. 31, 2013
These were perfectly round and soft/chewy. I didn't get the crackles, just a hint, but really liked the texture. I used the last of the dough to make a ginger snowman and when they started to spread I placed the face so I would know where the pieces would end up :)
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Traditional Cranberry Apple Crisp

Reviewed: Dec. 31, 2013
This was less sweet than I expected but we enjoyed it with ice cream. I don't cook with cranberries often and usually the sugar in the recipe hides more of the tartness. Hard to know that up front. The filling was runny but served in a bowl with some vanilla ice cream still looked festive. I used an empire apple, didn't peel it, and added a little flour to the topping. I only made one serving (but used a whole, small apple) and ended up with a 4x7 dish that served 4 with ice cream.
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Fresh Basil Pesto

Reviewed: Dec. 30, 2013
This was perfect to use up all of my basil that I collected. I didn't have an ice cube tray so I measured tablespoon amounts and dropped them in blobs on a flat tray then froze. Once they were frozen I dropped them all in an airtight freezer bag. I managed to drop my wooden spoon into the food processor and break both so had to finish with my immersion blender. Though I love that particular tool, it's not one I would recommend for this. I'm sure this is as simple as it is tasty if you can use the right equipment :)
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Rapid Chicken Stock

Reviewed: Dec. 30, 2013
I made this as "unrapid" as possible by using my slowcooker since I don't have a pressure cooker. It was my first try at stock or broth and this recipe sounded like what I wanted in it. I used the carcass from the turkey breast that we cooked on the bbq and also threw in some of the skin. It cooked on low all night and part of the morning. I forgot to time it but at least 12 hours. May have been overkill but I didn't have space yet and thought it worth mentioning. I ended up with enough for a big pot of chicken noodle soup and 3qts for the freezer. Very good flavor and would use this recipe again.
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Jalapeno Potatoes

Reviewed: Dec. 30, 2013
I made this in November for recipe group, with some changes, but wanted to make it as written before reviewing it since I thought it might matter in this instance. I liked the changes and would make it again with them. As written, my potatoes didn't have a good texture but it may have been a "bad" batch white potatoes. It was also too hot for me with the full can of jalapenos. Not too hot to handle but not pleasant and overpowered the other flavors. However, the first time I steamed (in microwave) red potatoes instead of white and used fresh jalapenos instead of the canned. They were excellent- not as hot (maybe the jalapenos were milder) and didn't have the canned taste. The added bonus of cooking the potatoes this way is using the same dish for all the cooking except the sauce.
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Sandwich Rye Bread

Reviewed: Nov. 7, 2013
This produced a nice, soft loaf. My only ingredient change was substituting honey for corn syrup and I needed some extra flour. I used a tsp (because it was handy) and lost count but I'd say I threw in another 6-8 mounded tsp. After forming the loaf I was concerned that it was a little soft and would spread more than rise. This may have been unfounded, but I went ahead and used a loaf pan. It rose beautifully and took the full 30 minutes for me. It also sliced easily and I was able to get 18 slices (4 had a small hole right in the center, typical for me, so they are saved for stuffing). This is a little sweet for my preference, but I figured it would be with the amount of molasses and I didn't want to reduce it on my first attempt. Thanks for sharing!
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Chef John's Homemade Chicken Noodle Soup

Reviewed: Oct. 29, 2013
Simple and delicious. I can't use egg noodles so I broke linguine noodles into about 2-inch pieces and it worked great for us. I used a little dried thyme since I didn't have fresh. Nothing spectacular here, just good old chicken noodle soup.edit: using the linguine noodles may be why but when using the full amount, which I don't usually do, the leftovers were nearly without broth as they had soaked it all up. The texture still seemed fine but I had to add broth to the leftovers and it ended up mostly noodle soup.
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Healthier Chicken Pot Pie IX

Reviewed: Oct. 29, 2013
There really isn't much difference between this and the original, which I had been meaning to make. I normally use low fat or fat free milk anyway and the minimum amount of butter so that was in line with what's suggested here. However, it's much lower in fat and calories if you get rid of some of the pie crust. I had leftover chicken so boiled the veggies in the broth; reserved the broth; added 2T butter to the veggies, stirred in the flour, and then slowly incorporated the milk; returned the broth to the pot. When this thickened, I added the chicken and peas. I poured into two 4 x 7 baking dishes and used about 3/4 of a pie crust cut into rectangles to cover. (I saved the extra scraps for another use.) This was 4 hearty servings. By making those small changes, this calculated at about 416 calories and 17g fat at 4 servings or 208 cal and 8.5g fat for 8 (as written). Healthier is subjective, but I would prefer to have more substance and less wrapping for something like this.
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Jan's High Fiber and Rye, Soft Sandwich Loaf

Reviewed: Oct. 11, 2013
I used white whole wheat for the high maize flour and didn't use the lecithin since I had neither. I halved this, so I only used 2 1/4 tsp yeast (this may have been a mistake). I also don't have a bread machine so used my stand mixer for step 2. I needed a little bit more flour. The dough was easy to work with, but my shaped loaf seemed on the small side. Regardless, it rose nicely but never reached the top of the pan and I ended up with a very short loaf. Oddly enough though, it was still tender, good texture, and not too dense. I was able to slice it quite thin and it has good flavor so we will just make half sandwiches :)
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Mini Cinnamon Sugar Pumpkin Muffins

Reviewed: Oct. 11, 2013
This was said to make 20-24 mini muffins if filling 2/3 full. I got 24 3/4 to full minis and 4 1/2 full "regular" size muffins. The muffins themselves seem a little short on flavor, both pumpkin and spice. I wouldn't know how to add more pumpkin without making them too moist, but I may try them again with more spice and/or maybe pumpkin pie seasoning instead of cinnamon. I found that too much butter sticks to the tops so I dipped one muffin, rolled the tops of another on it to "share" the butter and that worked great. After I dipped them they didn't look "grainy" enough on top so I dipped them just in the cinnamon sugar again. A little more stuck and gave them the appearance and crunch i wanted. I don't think the topping holds up well but I did not top the regular muffins and after warming one up simply spread a little butter on top and sprinkled with cinnamon sugar. I would suggest that if storing for a couple of days.
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Patty Melts

Reviewed: Oct. 11, 2013
My husband said these tasted like patty melts (that's a compliment). I am not as big a fan of the sandwich in general this is too much beef flavor for me, not enough condiments. I knew that when I made it, so I'm letting him rate this. Easy to make and the only change I made was to grill the burgers, when they were almost done I put the bread slices in the pan all at once with the cheese on them then added the onions and burger once toasted. I'm not a good flipper. I'll make these again when I get a request :)
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Ancho-Chipotle Salsa

Reviewed: Oct. 2, 2013
This was okay but but there seems to be a specific flavor I'm trying to get for a chipotle salsa and can't figure it out. So, that doesn't mean this isn't good, it's just not "it". I could not find whole anchos anywhere, so used ancho powder instead. I left the seeds in the chipotle and used fresh roma tomatoes instead of canned. It was missing something for me and not quite the flavor I'm trying to get to. A little to much garlic flavor for me. The heat builds but I would call it med to med-hot salsa.
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