linda2d Recipe Reviews (Pg. 5) - Allrecipes.com (13933323)

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Cook's Illustrated's Thin-Crust Pizza | Serious Eats : Recipes

Reviewed: Feb. 20, 2013
The deluxe is after freezing half the dough and baked the "usual" way on my airbake pan and at lower temp(400). the pepperoni was per the instructions. Both ways turned out good with a nice thin but sturdy crust. Good texture but a little tough the next day. It's a keeper.
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Ninety Minute Cinnamon Rolls

Reviewed: Feb. 19, 2013
This was very easy to work with other than due to a mistake on my part. I used 1C bread flour and the rest white whole wheat because I don't buy AP flour. I used the stand mixer for the mixing and kneading. I misread the instructions and melted the butter for the filling and it made a total mess. I lost a lot of filling out the ends and when rolling because it was too liquid. This made it very hard to cut and get into the muffin tins so the results were less than even. However, they turned out fine and I will definitely try these again. I was surprised how easily the popped out of the muffin tin and had fully expected them to stick but very little of the filling leaked out.EDIT:3/12/13 Tried these again as planned and they are a huge mess as written. Perhaps it's written for jumbo muffin tins but the center of the roll rises up in a cone shape and the filling leaked over (and under) making a big smokey mess. They taste really good right out of the oven and came out of the tins fine but I would not use a muffin tin again.
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Albondigas (Meatballs) en Chipotle

Reviewed: Feb. 8, 2013
These had very nice flavor but were a little hard to work with and the texture of the meatball was not what I'm used to. It may have been the pork, since I have not previously made meatballs with anything but beef. The meat mix was very wet and loose and the sauce was very thin. Regardless, I was able to carefully form the balls and they cooked fine in the sauce without breaking apart. I am not sure they would have handled stacking and stirring so I only had room to cook half in a single layer. I baked the rest of the meatballs. The puree that mixes in with the meat has a pretty nice flavor that might do well in other dishes(minus the egg). I found this to be on the mild to medium heat side so I wouldn't shy away from the chipotles. Half a batch made forty meatballs.
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Chef John's Blueberry Muffins

Reviewed: Feb. 6, 2013
I made three substitutions, white whole wheat flour(which I always use), cranberries, and greek yogurt (for the sour cream). The base of this recipe has really nice flavor and I'm sure I will use it again with other mix-ins. Mine didn't brown at all. I halved the recipe and got 10 muffins that baked for 20 min at 350 in my convection oven.
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Oven-Fried Pork Chops

Reviewed: Feb. 6, 2013
This was my first attempt at something like this and it was easy and very tasty. My only change was to omit the butter and just spray the baking dish with a little olive oil. No trouble with losing the breading and cooked in just about 23 minutes. The creamy pepper gravy from the Spinach-Infused Potato recipe went well with these as well.
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Spinach-Infused Mashed Potatoes

Reviewed: Feb. 6, 2013
These potatoes stand alone without the gravy. While the gravy was also very good, it hides some of the other flavors. I didn't really feel like one needed the other but they were good together, if that makes sense. I used red skin-on potatoes, cooked in the micro in a covered dish for about 8 minutes, and rough chopped the spinach. It was still a little hard to incorporate but a bigger bowl is all that was probably needed. I subbed 1% milk for the cream and the gravy was still quite thick and creamy. The gravy was also good on the oven fried pork chops that this accompanied.
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southwest lasagna

Reviewed: Feb. 4, 2013
This was good but not too close to what I was seeking. It was a good start though and I will play with it some more. Could probably use more tomato sauce, hotter chiles instead of anaheim, and a little less meat for my taste. The tomatillo weren't really noticeable so I'd leave them out or add more. I used whole wheat noodles.
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Chicken and Gnocchi Soup

Reviewed: Feb. 1, 2013
We liked this, it's on the "keeper" list. I added a little more liquid but that seems to be common for me lately so I'm calling it personal preference. I made homemade squash gnocchi, evaporated milk for the cream and added the spinach at the end because we don't like it too cooked in soups. The shredded carrots were a nice touch that I have never used before.
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New Year's Fried Rice

Reviewed: Jan. 30, 2013
Made this for recipe group. I did not use the bacon(which would not have been a good mix for me) or eggs(allergy) but did use some bacon drippings to fry the vegetables. I doubled the vegetables, but still would have preferred more of them. The addition of some roasted pork at the end gave us 4 main dish servings.
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Arizona Roadhouse Chili

Reviewed: Jan. 22, 2013
*This recipe has a missing ingredient of 1.5qts of water as written by the author. (I checked her personal recipe as submitted). It worked a lot better once I found that. I made this as written with the exception of ground pork instead of beef. It's very heavy on vegetables and the meat seems to nearly disappear in the finished product. It looked like vegetable soup and the texture was very different than any chili I've made/had. Others liked it more than I did or I would be giving it a three star. Chili is so regional though. I was a little worried about the heat from the description but took it as a challenge and used all the peppers and the hot sauce. We didn't think it was too hot but it was definitely something I would have to tone down for company. I can't imagine how, but it seemed to lack depth. I got about 10 cups out of a half batch.
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Chicken and Corn Chili

Reviewed: Jan. 18, 2013
We really enjoyed this. I had leftover chicken so I made this stovetop and substituted northern beans for pinto. I still just put everything in at once, heated through and then let simmer on low for an hour or so. I used homemade salsa verde. Servings are always so varied on recipes like this but this one was dead on for us.
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Linda's "focaccia" style sandwich bread

Reviewed: Jan. 17, 2013
Surprisingly good results. Perhaps thinner and smoother than focaccia should be. It sliced nicely, was tender inside and held up will to wrapping and grilling. I originally cut this in a way that would have been 6 sandwiches but it was just too big for us unless really hungry and no sides. I decided it would be better for us as 9 or 12 pieces rather than 6. The picture shows one sixth though. I think these could replace the sandwich thins for us if they hold up to a burger or bbq as each twelfth is about 130 calories and no "junk".
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Cauliflower with Dijon Sauce

Reviewed: Jan. 16, 2013
The sauce isn't really a sauce, more of a coating. This could obviously be due to different size heads of cauliflower though. The ratio seemed off on it for our taste so I did more of a half and half with the mayo and dijon. I thought it would mask the vegetable's flavor but it was very subtle and a good addition. I didn't use the full amount of cheese, just a moderate sprinkle on top. Also, it cooked to tender but not mushy in about 3 minutes for me.
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Grilled Pastrami and Swiss sandwich

Reviewed: Jan. 16, 2013
We both enjoyed this and said it's a "do over" for sure. I followed nearly to the letter except reduced the amount of meat to about 2-3 ounces per sandwich (1/3 lb would be way too much for us). The slaw is a little sweet for me by itself, but the mustard balances that out very nicely. We liked the crunch of the slaw and I wished I had made extra. There was no focaccia at the store so I really don't have a clue how big a loaf is to divide into three. Regardless, I made my own (not sure it was a focaccia texture, but it worked great) and I used two slices of cheese as a guide for how big to cut it, which ended up too big. Shockingly, I think I would leave off the bacon next time since I didn't really notice it. Thanks for sharing, Sherri.
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Touchdown Pizza

Reviewed: Jan. 12, 2013
Original review from June 26, 2012: This is just what I was looking for. I halved the cheeses and sauce on all but a small area but that is because as the author states, it's very rich and we were having it as dinner for two. One of us preferred the drier version and one preferred it as written, but we both thoroughly enjoyed it :) Thanks for recommending this, I used a thin crispy crust and put it on an indirect grill for about 20 minutes (very windy and had a hard time even getting the grill 400).
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Zarela’s Creamy Rice

Reviewed: Jan. 10, 2013
I made half of the original rice and got tons. It filled a 9x9 which I consider to be at least 4 servings and more likely 6 for us (as a side). The flavor was very nice even though I was skeptical of the lack of seasoning making it bland. I used rico parboiled rice and it turned out great using the given instructions. The poblano was one of the hotter ones but the final dish was not overly spicy so I would make this for company without worrying about too much heat.
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Oatmeal Banana Muffins

Reviewed: Jan. 8, 2013
They were very good but a little too much sweetener as written and I only got 12 out of the batch but they were done in 20 minutes.There was butter weeping out between the muffin papers and the pan so I'll probably reduce that next time also. I made a couple of substitutions: used all white whole wheat flour, the flax/water substitute for egg(worked great), and left out the honey. I also added walnuts to half and liked them both ways. Moist, slightly crumbly, no need for butter or other topping, and very good banana flavor. From June 2011
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Steak House Au Gratin Potatoes

Reviewed: Dec. 28, 2012
The only change I meant to make was not peeling the potatoes and adding some mustard powder (ended up not being able to taste it) but I somehow left out the garlic. It was a little lacking in flavor but I can't say that's not due to that error with the garlic. They were nice and creamy though and my cheese melted through without returning to the oven. I wold probably try mixing the cheese into the sauce next time just because I think we would prefer it that way. The baking time may be a little long though because I barely fit it all into a 9x9 rather than a 9x13(don't have one) and it was still perfectly done in the 60 min specified.
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Sausage Balls

Reviewed: Dec. 28, 2012
I used hot sausage and sharp cheddar. We enjoyed the flavor but they are a little unappetizing to look at. Perhaps chilling first would help but they bake a little flat layer on the bottom that adds to the odd look and they are also pretty greasy(not surprising, I guess). They mix much better if the sausage is brought to room temp first. The leftovers seem very dry when cooled but reheating them seems to also "regrease" them. We ended up with about 90 of these even though I didn't feel I was too far off of walnut size. I would definitely halve it next time since I ended up with about two qt tupperware dishes full.
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Bailey's Balls

Reviewed: Dec. 27, 2012
These were great, even though I screwed up. I accidentally doubled the Greek yogurt that I used for the sour cream and had to add more of the cookies, nuts, baileys, etc. I kept them for a few days in the fridge before making the balls and freezing them. The dipping (my first attempt ever) went better than expected. I only had trouble when I tried to streamline it and toss a few balls at a time in the chocolate. Of course, they started to melt, so I went back to one at a time. They hardened pretty fast and I was able to "patch" any holes by dabbing my spoon of chocolate on them. I used homemade vanilla wafers and this worked out fine. I could only find semi-sweet chocolate for dipping but it was still good. We love dark chocolate so I was disappointed that I wasn't able to use it, but will find it for next time. I made half a batch and used about a pound of almond bark for dipping. There was some left over but I had nothing else to dip so used it up by stirring in some cashews and dropping by spoonfuls to make nut clusters. :)
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