linda2d Recipe Reviews (Pg. 4) - Allrecipes.com (13933323)

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Clone of a Pretzel Dip

Reviewed: Jul. 2, 2013
This was really good. I substituted hot pepper jelly for the raspberry preserves. We rarely use fruit spreads, so I was trying to find uses for a jar that's been hanging around and wasn't sure if it would work in this. I read through some reviews and saw that it had worked for another person so I gave it a shot. I'm so glad I did. This had a slight drip to it before chilling, but was not runny for me. It did thicken more after refrigerating. I still have more jelly and honey to use up so we'll be making this again.
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Wedding Gift Spaghetti Sauce

Reviewed: Jun. 26, 2013
I have put this off in the past due to the butter, but yesterday I was reminded that one should enjoy every day. I made a half batch, no skimping on the butter, and my homemade crushed tomatoes weren't quite as thick as puree so I added a little extra paste to compensate. The only other change was my homemade hot Italian sausage, as I had no mild left. Thanks for the recipe, Allison. I'm sorry I didn't try it sooner, but it is a definite keeper. Thanks for sharing your gift.
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Swanny's Killer Fajitas

Reviewed: Jun. 24, 2013
I had a small amount of chicken pieces so I scaled this down to two servings. I froze the chicken in the marinade and later thawed it in the refrigerator. I lost a little of the marinade to leakage so the moisture evaporated pretty much upon placing it in the pan. The flavor was subtle but good and worth marinating though it got a little lost amongst too many toppings. The lime juice came through the most upon tasting just the meat. I would perhaps add more seasoning next time but maybe not since it was quite good and we will certainly use this again. I was cooking outside so I wrapped the tortillas in foil and warmed on the grill rather than use the microwave. It only takes a minute over the gas burner.
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Nana's Southern Coleslaw

Reviewed: Jun. 19, 2013
This is great. The only reason I'm not giving it five stars is that it has too much liquid and sugar for me. I should also say that this is very similar to the Restaurant Style recipe(s) I've been making except the type of vinegar and the ratio of vinegar/lemon juice. I used the optional bag of shredded coleslaw mix, left out the 1/4 C regular milk, and only used 3 Tbl sugar. I still had a small amount of liquid in the bottom of the bowl but just the right amount to mix back in and keep it creamy. Thanks for sharing your family recipe.
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Sensational Steak Sandwich

Reviewed: Jun. 19, 2013
The flavor of this was very good and a little different than the usual steak sandwich we make. I did not use the slowcooker since I had a small amount of leftover steak. I also do not like dipping the sandwiches so between the two I needed less liquid but only reduced the broth. I'm actually glad I did because i liked the undiluted flavor the rest added. I layered the peppers and onions, then steak, and then mushrooms on top of that. I poured the liquid over top and grilled over a combo of direct and indirect heat for about a half hour in a covered foil pan. I was hesitant to review this since I changed the cooking method, but with summer coming I thought this was an option for both grillers and using the leftovers.
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Caprese Salad with Balsamic Reduction

Reviewed: Jun. 11, 2013
I made this for recipe group pick the week of May 27. I halved this which made it hard to keep track of when the reduction was at 1/3 but I ended up with about 1.5 oz. The honey was getting low so I only ended up with half and thought it could use more, but not much. I would probably go for 2/3 or 3/4 the amount rather than half. The cheese had next to no flavor. I won't make it again unless I can find an Italian buffalo mozzarella, even though the recipe doesn't specify. It was good, but for our taste it wasn't great.
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Curried Chicken Tea Sandwiches

Reviewed: Jun. 11, 2013
I liked this. It's not too different from my favorite chicken salad but the curry powder and apples were a nice change. I used Greek yogurt instead of mayo because that's what I always do for chicken salad. I don't like the taste of it with mayo. I was out of pecans and used walnuts instead. I used whole wheat bread and didn't cut out shapes. I made this for Recipe Group last week.
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Sandwich Thins-reduced sugar

Reviewed: Apr. 24, 2013
I combined a couple of recipes in an attempt to replace store bought thins. They are so expensive, and lately seem too sweet. The flax sub for egg was simply because I didn't have any egg and thought it would work. I'm not really sure if the egg is even necessary but a little flax never hurt. This originally called for 1/8 C honey but I thought it too sweet so halved this version. I measured the flour,germ,honey and oil by weight (easier and less dishes). Started with 90 g flour(3/4 C) and an additional 105 g but had a little left over after kneading. I flattened the balls a little and then stretched them into discs. They didn't rise much after forming so perhaps this wasn't a great idea but the result is a tender bread that cuts easily and stood up to a loaded veggie burger and made good sandwiches.
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Rustic Flatbread Pizza

Reviewed: Apr. 16, 2013
Made this for recipe group last night and we enjoyed it. The bacon doesn't really do it for me but I enjoyed the asparagus (even though that was my original concern). We used the grill and also used it to bake the homemade flatbread. Due to the size, I had to use a combo of direct and indirect heat, turning it a few times. Worked well and we tried some other toppings on half of this. The asparagus and mushrooms went well with some sliced mini peppers (sauteed with the mushrooms) and sun dried tomatoes. Even with a salad to go with this we only got 4 dinner servings.
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Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers

Reviewed: Apr. 15, 2013
We loved this. A lot of flavor, perhaps too much for some days. I scaled this down for two, used hot sausage, and kept in the whole can of artichokes since I wasn't making anything else with this. The only change I made was to use boneless/skinless chicken breast and Italian seasoning since I didn't have the herbs de provence. Unfortunately, I also forgot to use the fresh herbs that I had gathered. One pot, start to finish, was a definite bonus. The chicken was very tender and moist and the peppers would make a great appetizer on their own.
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Bar Chicks - Blackened Chicken Sliders

Reviewed: Apr. 7, 2013
Recipe group pick 4/6/13: We enjoyed these, but for our taste, I think the wine flavor was a little too noticeable and the aioli needed more flavor. I grilled the chicken after about 8 hours in the marinade, and am glad I didn't marinate longer. We rarely have american cheese so I used sharp cheddar. With slight alterations to the marinade and aioli, we'd make these again.
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Sweet Onion Casserole

Reviewed: Mar. 26, 2013
This had nice onion flavor. The rice wasn't very noticeable and the swiss flavor wasn't really there. I used leftover rice so put it in frozen to prevent over cooking. This way baked in 30 minutes. We didn't care for this as a side dish. I wasn't sure what the texture and rice onion ratio would really end up like when I started this but it seemed like just a big pile of onions. This is probably preference and I thought it might be the case so I made it with chile verde tacos. It was a nice topping for the tacos and I would make it for that use again with a couple of tweaks. Made this for recipe group 3/25/13.
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Chile Verde II

Reviewed: Mar. 26, 2013
I quartered the broth as many mentioned in their reviews. I will say that perhaps chile verde doesn't have the same meaning to everyone and surely some prefer it as written. I wanted it to make burritos/tacos so thicker was good. The sauce had really good flavor and the pork took about 2 hours to be fork tender. I did turn down the heat after searing the pork to saute the vegetables and then simmered on low for the rest of the cook time. The recipe didn't indicate to ever turn it down from high heat. The flavor was milder than I expected so I wouldn't be afraid to use the full amount of peppers. Definitely a keeper, but the instructions are a little unclear. I thought about pureeing the peppers with the tomatillos but am glad I didn't. I think it would have removed some of the layering of the flavors. We used this in tacos and breakfast burritos and also as a main with colorado mexican rice. Good all ways. Flavor was a five as I made it but wouldn't have worked for us as written.
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Colorado Mexican Rice

Reviewed: Mar. 26, 2013
I used homemade roasted salsa for the roasted veggies and there were a few chunks that I didn't bother to puree. I placed the carrots in the rice with about ten minutes left and they were perfect. I still tried to do the last step but I just didn't see how the rice was going to brown when it was breaking down so I took it off and added the cheese. It had good flavor but would not be worth the extra steps to me. Mixing the finished ingredients together and warming through worked better for me and I would do it this way again.
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New York Rye Bread

Reviewed: Mar. 18, 2013
I'm surprised how nice this loaf looked since it's my first attempt at rye bread. I changed the flour proportion to 2C rye and 1 2/3C bread. I needed the extra 1/4C water as others but that may be due to altering the flour. I don't have a bread machine so used my stand mixer and it barely handled this dough, but it did. It was easy to form into a loaf, I used the pull to the bottom method several times around and then pinched the seams and baked it on my silpat for about 35 min at 350 (convection). Not everyone here likes the caraway seeds so I left them out. The texture is soft but sturdy and it was easily cut into thin slices.
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Steak and Irish Stout Pie

Reviewed: Mar. 16, 2013
This had good flavor but I don't like needing a side dish for something like this so if I made it again I would add some veggies and more gravy. I made a quarter of this since I had 1/2 pound of very rare steak in the freezer I was looking to use up. I used bacon grease instead of lard and then didn't think the mushrooms were even worth the trouble for such a meager amount so I doubled them(there still weren't too many for me). I didn't know what size/type of onion was intended so I used 3/4 of a large vidalia and that was about right for us. I did not use the raisins. There was a lot of stuck-on "browned bits and flour" in the skillet when done so I sort of deglazed it with the beer to get all the flour in the broth. I used 4 oz instead of 3 oz for the 1/4 recipe and the broth was nice and thick. I made individual pot pies and the bottom crust shrunk a little but was nice and substantial. The whole thing popped right out of the pan. I served it with Scottish Bubbles and Squeak Patties which I left in the mashed form rather than make patties. All this for recipe group 3/16/13 :)
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Jim's Cheddar Onion Soda Bread

Reviewed: Mar. 8, 2013
I needed a quick bread something to go with beef stew and decided to try a half recipe of this. It was very quick and easy and I love the onion flavor. I didn't have cheddar and had to use a milder cheese which was still good but I'll get cheddar for next time. I baked at 400 (convection) and it probably could have used another minute. I was worried it would be dry looking at some of the photos but it was not at all.
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Ham and Cheese Quiche

Reviewed: Mar. 6, 2013
This was easy to put together, baked in only 35 minutes (convection) and was pretty tasty. I made it without a crust and with a couple of changes. I didn't have half and half so used half low fat milk and half greek yogurt. I also used leftover ham, not canned. Other than that the only change was to get ahead of the directions and accidentally mix everything together before I saw it was supposed to be layered. Turned out great but I was surprised that it only filled the pie pan to about 1/2 full. As a breakfast dish, without anything on the side, I got 4 servings.
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Meat and Veggie Stromboli

Reviewed: Mar. 5, 2013
I made this for recipe group on 3/04/13. If you've never made (or eaten) a stromboli, this is lacking in instruction. It doesn't give any clues as to how big the rectangle should be, how thick/thin the dough should be, or how to roll it up. I have never eaten or made a stromboli so perhaps others take it for granted. Regardless, I got help and got it made. I used homemade pizza dough and pizza size pepperoni instead of sandwich size (about 18 slices). I rolled it up jellyroll style, sealed the end seams like I do a loaf of bread and it ended up being 15" by about 4". The only change I made was to eliminate the eggs due to allergy. I coated the inside with olive oil and sprinkled on the seasoning and parmesan. I also sprayed the top with olive oil and that worked to keep on the toppings. It baked in about 25 min in a convection oven. We liked these so I'm not knocking the recipe rating but I would have passed this by due to lack of instructions if it hadn't been a recipe group pick.
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Lloyd's Healthy Chicken Zoopa

Reviewed: Mar. 1, 2013
I couldn't put raw chicken it at the end, so I cooked it first, maybe it's just me. The only other change was to use cooked rice instead of egg noodles since we can't have them and I already had cooked rice. It could be called bland, but I used very little salt which probably would have helped and left out the optional leeks. I like that you can taste the veggies but did like the addition of a dash of crushed red pepper to the leftovers.
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