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

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linda2d

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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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Pork Lo Mein

Reviewed: Sep. 27, 2013
I made this for recipe group. I think we could have used 1/2 to 3/4 of the pasta and been fine. This was more than 4 servings for us, closer to 5 or 6. That being said, it was good and the only real complaint I have is that this is a lot of food for even my largest skillet. The meat took longer than 2 minutes even though I added it to the peas and onions prior to the rest of the veggies. The peas got overdone trying to finish the meat and not only lost that nice fresh green color, they started to fall apart. I would make this again but I would cook the meat first until no longer pink and then add the rest. My only change was that I used white wine vinegar since I didn't have rice vinegar and ground ginger instead of fresh.
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Beef Barley Vegetable Soup

Reviewed: Sep. 24, 2013
I reduced the veggies and barley by about half and the beef to 8oz (leftover roast)because I only wanted supper and lunch. I ended up having to add all of the tomatoes and broth. It is still way too thick for soup, in my opinion. I think I'm going to freeze it as is to save space and add broth when I actually use it. I used the stove top method because I was trying to make a small amount and the slow cooker instructions seemed off. I think there is liquid missing, but maybe a 3lb roast really does release enough liquid to cook a cup of barley.
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Energy Bars

Reviewed: Sep. 20, 2013
I'll admit to a few subs, which is hard not to do with this many ingredients. I don't like raisins so used craisins instead. I had to eliminate the eggs so used the flax/water sub for those. Last two subs: I used the flour on hand (white whole wheat) and chopped sliced almonds for the sunflower seeds that went missing. These are not the texture I hoped for (maybe in part to due to the flour and egg) but are tasty, healthy, and easy to play with to suit your taste. They are a little more moist than I thought so I would likely try baking them a little longer next time. I made the 9 x 13 as stated, baked for 25 minutes at which point they had a springback similar to brownies, and cut them into 12 equal bars. With the subs and the extra bars I calculated it at about 210 calories per bar.
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Chipotle-Citrus Marinated Chicken

Reviewed: Sep. 20, 2013
I really wanted to like this more than I did. It was indeed moist and tender, but the flavor seemed to be mostly of the juice. This was just okay for us, and not really what I was expecting. I think the large amount of liquid prevents the seasoning from being much of a contribution to the flavor. I doubled the chipotle after reading some of the comments and still did not feel that it or the garlic flavor were really present.
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My Favorite Blue Cheese Salad Dressing

Reviewed: Sep. 16, 2013
This was very good. It has a couple of changes from my usual and I think I would go with this in the future. I did have to scale it back a bit for us (about 1/3) and I forgot the Tabasco, which I just now realized. This held up well to my two usual subs: fat free yogurt for the sour cream and vegan mayo that I have to use. Thanks, Marianne, for doing the tweaking. :)
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Sleepy Hollow Chicken Salad Supreme

Reviewed: Sep. 3, 2013
I used fat free greek yogurt for half of the mayo and dried cherries instead of pineapple and raisins ( I don't care for raisins). I chopped the grapes and mixed them in rather than use as a garnish and that was almost too sweet. So in hindsight, I'm glad I didn't use the pineapple since I already felt the need to reduce the sweetness by adding a little extra dijon and curry powder.
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Patty Melt on Pumpernickel

Reviewed: Sep. 3, 2013
The sandwiches were good but a little dry, maybe they needed the half TBL of steak sauce per burger, but I'm not fond of it. Never having made a patty melt before this is what I learned. The basic method of buttering your bread works just fine, no need to melt the butter first; use more onions than called for here; and make sure the cheese isn't thin sliced. I thought with the two slices it would be enough but it was barely noticeable. The onions were not enough moisture for me, I would use a sauce on the sandwich (not in the meat) next time. Maybe just some mustard, but something.
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Blaine Pizza Sauce

Reviewed: Sep. 3, 2013
This was a nice simple sauce that we are quite likely to make again. I doubled the oregano because it didn't seem like enough after tasting, perhaps mine is aged and losing flavor. I might try fresh next time. I also eliminated the oil (personal preference). I had an open can of fire roasted tomatoes in puree that was a similar consistency to sauce so that is what I used instead. I ended up with two nice thick cups of sauce (one cup covered a large pizza quite nicely). I cut down on the salt due to the salt in the tomatoes but I will use the full amount with my unsalted tomato sauce.
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Costa del Sol Barbeque Sauce

Reviewed: Aug. 27, 2013
I have been making this recipe for over a year and it has become our favorite. I normally say that I don't like much sweetness in my sauces so I was skeptical about the amount of sugar and honey. However, this just tasted great. Very flavorful and I would say complex, though I may be misusing the term. I used 2 small roasted serrano peppers the first time and that was a nice amount of heat without going too far over the edge. Since then I have made it with the red chile that I have available and it was hotter than the serranos. I'm not sure what kind they are, but it's now what I buy. We had a sauce "tasting" and this one was the winner. We had it on country style ribs and have enough left to try on some other things. Now we use it on everything, including bbq sandwiches. The heat builds quite a bit on a sandwich, but we like that. Thanks, Don!
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Fiesta Corn Tortilla Pizzas

Reviewed: Aug. 27, 2013
I admit to changing the method a tad but these were good. I used the recommended grill method and after burning the first batch I lowered the heat and slowly browned them(it took about 10 minutes a side). I did both sides prior to topping them and did not replace to melt the cheese. The shells stored well until dinner and we just topped and served. No soggy crust. They were nice and crisp so we ate them whole like tostadas rather than cutting. I made this for last week's recipe group.
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Ybor City Salad

Reviewed: Aug. 23, 2013
I made a half recipe (except the dressing, which I quartered) as dinner for one. The dressing only sat for about 10 hours but and was quite potent (you know, garlicky) :) I have had this before so expected it, but it still caught me a little off guard. Perhaps the difference is making it a meal rather than a side with a sandwich. Very good, just be prepared.
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Jan's Soft and Moist, Wheat Sandwich Bread

Reviewed: Aug. 23, 2013
I'm still very new to bread making but am trying to expand from my one white bread recipe- this seems like the perfect recipe box to raid. :) I halved it for one loaf and needed a little extra flour. I also did not have the lecithin but that was the only change aside from making it in the kitchen aid. Both rises took a little longer than the white bread I usually make but I have no clue if that was the whole wheat or just something environmental. No matter, it turned out very good (for me) and was so tender it was difficult to cut. It toasts nicely, held up well to sandwiches, and was great with just some butter. Mine was done to 198° in about 25 min.
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Chicken (Pasta) Bryan

Reviewed: Aug. 21, 2013
I made this again and changed the method a little. I sauteed the broccoli with the chicken while warming through, used 1/2 C lowfat milk instead of cream for a thinner sauce. Stirred the goat cheese and tomatoes in and served over bowties.
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Smoky, Spicy Barbecue Sauce

Reviewed: Aug. 14, 2013
This was simple and tasty and, in my opinion, has mass appeal. I generally like a little more kick and a little less ketchup flavor so this won't be my new favorite, but it is definitely a keeper. My family will like it better than most that I have made for them. I made shredded bbq chicken sandwiches and quite enjoyed them. Thanks for sharing your family recipe.
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Fresh Strawberry Coffee Cake

Reviewed: Aug. 9, 2013
I made this into muffins so I could wrap and freeze some easily for lunches. I used egg substitute of 1T flax/3T water, and white whole wheat flour with good success. They ended up a little dry but I believe I over baked them at 25 minutes. The topping made them appear gooey but when I tested them with a toothpick they were quite done. My fault, but thought I would mention it for reference. As muffins, I only used about half the topping and 2/3 the strawberries. I would fill them a little less next time to get the full 12 servings and more strawberries on each. I do think half the topping was about right for us.
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Basic Pizza Dough

Reviewed: Aug. 5, 2013
I wanted to try a thicker crust than usual and this worked out well. I don't keep AP flour on hand so I used a mix of 3C bread flour and 1/2C white whole wheat. I needed to add a little water to get it mixed but it made a really nice smooth dough. It also passed my leftover test. Many of the doughs I've tried do not reheat well at all and end up too tough but this "aged" nicely. update 11/13: I've made this a few more times and we really like the texture of it. I use all bread flour and seem to need just barely over 3 cups.
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Cucumber Melon Salsa

Reviewed: Jul. 31, 2013
Made for recipe group but quartered the recipe. It still made a good two cups. A bunch is relative, but I used nowhere near the amount of cilantro called for. I served this with grilled chicken and the marinade on the chicken was a little too strong and overpowered a bit so I would use a plainer chicken recipe next time to get more of the salsa flavor. I used one small jalapeno (about 1.5" long)
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Diamond Salad

Reviewed: Jul. 31, 2013
This is very good. I halved it and had enough for two large main dishes. I wasn't sure we'd like the pecans and was going to put them on the side but decided to toss them on at the last minute. My only change was to use some diced firm tomato since I didn't have any grape tomatoes.
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