linda2d Recipe Reviews (Pg. 3) - Allrecipes.com (13933323)

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Cabbage Pico de Gallo

Reviewed: Apr. 4, 2014
The only complaint I have is that "a bunch of cilantro" is hard to gauge and it's such a pronounced flavor you need to use your own judgement. I quartered the recipe and it made plenty, probably 3-4 cups. I looked around for references because when I got done chopping the leaves I had about 2-3 times what I thought would be reasonable. I used 1/2 cup chopped leaves and any more would have been too much for us in this scaled down version. I also had a large jalapeno(3.5" long and not skinny). The two offset nicely and it wasn't too hot at all. Maybe the jalapeno was on the milder side. I did not have red onion and so I used all yellow.
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Chicken Melt

Reviewed: Mar. 30, 2014
The rosemary and thyme didn't sound like a good fit for me. I used a simple chicken seasoning and cooked the onions and chicken on foil, on a medium grill. I grilled rye bread, melted the cheese on the bread in the process, and served with spicy brown mustard. It was very tasty in a simple way and only took about 20 minutes, start to finish.
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Braised Corned Beef Brisket

Reviewed: Mar. 17, 2014
I don't have a good roasting setup so tried the triple wrapped foil. I wasn't sure about the method so I split a 4lb brisket in half and did 2lb for this and 2lb easy homemade pastrami. I wasn't sure how long to leave them in since the size was so small but 3.5 hours wasn't done enough. I wasn't counting on it taking the full time and had to run an errand. I turned off the oven and left the briskets for about 45 min then turned it back on and continued cooking (the oven temp had gone down to 150). It was in the oven for a total of 6 hours and very tender. Bad timing on my part but good results for us. Other than the addition of garlic flavor, I'm not sure I could notice any difference than when I use the seasoning packet and using other methods. I had to slice it sooner than I'd have liked so it just fell apart, no slices. The other brisket sliced fine after resting in the fridge overnight.
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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. EDIT 3/24/15: I made as written but still needed a little extra flour, maybe 1/4 cup. Same great texture and one of the easiest doughs I have worked with. This has kept in a sealed bag for 5 days without staling or molding.
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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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