linda2d Recipe Reviews (Pg. 6) - Allrecipes.com (13933323)

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Vanilla Wafer Cookies That Are Better Than Storebought

Reviewed: Dec. 5, 2012
These were perfect for me and are quite good but I don't eat the commercial version so I can't really compare to that. They started to overbrown on the edges after 9-10 min but I needed most of them for crumbs in another recipe so I left them in to make sure they were crunchy. I did start chilling my pan in the fridge between batches and that helped the browning. I put the dough in a baggie and clipped off a corner to squeeze dollops on the cookie sheet which worked very good. I also used the last little bit to make a snowman by spacing the dollops about 1/2 to 3/4 inch a apart :)
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Garlicky Tortellini Soup With Sausage, Tomatoes and Spinach

Reviewed: Nov. 7, 2012
What nice flavor, I made this very close to written, but I don't like chunks of tomato in soups. I did have some juice left from a jar of canned tomatoes so I used that for part of the liquid to at least replace the "undrained" part and some of the flavor of the tomatoes. I used diced roasted red pepper in place of the actual tomatoes and homemade spicy sausage. My only complaint would be that there wasn't enough broth for us(I added an extra cup near the end because there wasn't enough to get all the pasta in it. I made half a batch and used all the broth in our two bowls but have at least enough pasta, etc left for a pasta meal for two or another 3-4 bowls of soup if I add more broth. I added the spinach to the bowls right before serving because that seems to give us the texture we like. I will enjoy the leftovers and definitely make this again but with double the broth or half the pasta. Thanks for sharing , Christina.
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Salami, Cream Cheese, and Pepperoncini Roll-Ups

Reviewed: Nov. 3, 2012
I don't know why I never thought of using pepperoncini in roll-ups but I'm so glad Mrs Bane did. I don't normally eat salami but we all enjoyed these. I used genoa salami, lower fat cream cheese, and a whole pepper for each roll-up. I don't think 1-3 slices would have been enough unless it meant to slice a pepper into three pieces. I tried them sliced in strips and diced and think I like the diced better. I put them in the freezer for a bit to firm them up and make them easier to cut into bite size pieces. I made these for recipe group 11/2/12.
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Homemade Ketchup | Skinnytaste

Reviewed: Nov. 3, 2012
the ingredient list is identical to my "no HFC" store bought bottle. I may not be the best judge because I'm not a ketchup lover but the two tasted the same to me side by side. I primarily use ketchup to make bbq and other sauces so this is perfect. I will check next time I make it but believe it yielded 3/4 cup.
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Halloween Jack-o'-Lantern Beef Pies

Reviewed: Nov. 1, 2012
This was a cute idea for Halloween. I used homemade biscuits and put them in ramekins because it was a better size for us. I altered the filling to accommodate what I had on hand and left the whole thing in the ramekin to serve rather than removing the biscuit cups.
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Bacon for the Family or a Crowd

Reviewed: Oct. 16, 2012
I used regular cut, not thick and baked at 400 on a rack on a baking sheet. It still took over 15 min and wasn't done to my liking but the smoke prevented me from baking it any longer. I'll finish it in the micro if necessary. I didn't think this was worth the mess/smell in the house, I'd rather just use a skillet. I'm glad I tried it but I probably won't use this method again.
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Spiced Pumpkin Molasses Muffins

Reviewed: Oct. 16, 2012
These are very moist and flavorful. I made a few substitutions. I had no applesauce so increased the amount of pumpkin to replace it and I don't use canola oil so had to use olive, thankfully the flavor didn't come through. I also halved the cloves and ginger due to personal preference and used the whole 6oz container of yogurt. I did not use the optional raisins but I added butterscotch chips to some of the batter and will definitely do that again. These didn't store well in an airtight container so I ended up adding a layer of paper towel and cracking the lid. Otherwise, they got very moist/sticky on top after a day or so.
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Guacamole Cilantro Lime Cheeseburger

Reviewed: Oct. 6, 2012
Without the guacamole these wouldn't have much flavor. My burgers held together fine and the only change was to use pepper jack cheese. I mixed the meat up a couple of hours ahead of time and they still lacked enough flavor to make it worth the extra work. If I make these again I'll up the seasoning or just make plain burgers with the guacamole, which was quite good. Id rate the burger a 3 and the guac a 5 so 4 it is.
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Spiced Balsamic Vinaigrette

Reviewed: Sep. 28, 2012
We enjoyed this. I used less oil and the "regular" balsamic and it was very brown, unlike the photo. I don't mind but some don't like the "look" it gives some dishes so I wanted to mention it.
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Apple-Stuffed Acorn Squash

Reviewed: Sep. 18, 2012
This was very good. It was my first attempt at any kind of acorn squash and I was pleasantly surprised. I didn't change the technique other than using the grill rather than the oven. We had a whole bag of golden delicious so I used one of those and since I don't like raisins, I used dried cranberries instead. This will be repeated for sure.
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Whole Wheat Sweet Potato Muffins

Reviewed: Sep. 14, 2012
These are very savory. I don't like overly sweet so did not use all the honey, but wish I had. I'm not sure if that would have just made them sweeter or hushed some of the spice but I don't think it would make them too sweet. I would probably reduce the seasoning a little next time. I'm not sure if it's the ginger but there is a little of a lingering bite to them. I was short on time so instead of processing the topping I just sprinkled on sliced almonds, natural sugar, and crushed oats but I will definitely make the topping next time. I didn't have vegetable oil so I used 3Tbl melted butter and 2Tbl ground flax. The batter was very thick and they turned out just a tad dry but that could be the honey and perhaps not enough sweet potato??? I'll use a bigger one next time. I only got 11 big "regular" muffins and though they were still gooey at 12 min, they did bake in less than 15 min at 375.(My muffins seem to over-brown in my new pan so I reduced the temp) I think these would be yummy with some apple butter or apple cider.
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Chipotle BBQ Sauce

Reviewed: Sep. 10, 2012
We used this to sauce grilled chicken breast during the last few minutes of cooking and that was pretty good. Also used to make bbq beef sandwiches and I couldn't get enough sauce on the sandwich to taste it without the heat getting over the top. Soooo, I guess depending on how I use it I would need to alter the amount of ground chipotle. The flavor was good until the heat built up and masked it. I don't think I would make this again for beef or sandwiches as written. Made for recipe group 9/3/12
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Cauliflower-Cheese Soup

Reviewed: Aug. 29, 2012
With the couple of changes I had a tasty, simple lunch that cleaned out the fridge.I needed a cup more liquid(weak broth rather than water) to boil the veggies, so I used evaporated milk instead of regular and lessened it by the same amount. I also had some leftover mashed taters(nothing added) that I used instead of cubed potatoes which thickened the base some so I only needed half the roux. The broth surely added a little flavor but probably no more than additional salt.
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Southwest Black Bean Chicken Soup

Reviewed: Aug. 26, 2012
This had okay flavor (heat but a little bland), and we liked the different textures of the ingredients but the base just wasn't there. Very thin and not enough of it. I made a half batch and got three bowl with very little broth and then about 3-4 cups of leftover "stuff" with no liquid. We used this part as a taco salad type topper and it would probably pair well over rice but I will freeze the rest and figure out what to do with it later. Made for recipe group 8-22.
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Chef John's Macaroni and Cheese

Reviewed: Jul. 27, 2012
We really enjoyed this. The little bit of heat from the pepper was a nice touch. I made a half recipe and followed the chef's advice to use less pasta (6 oz)since we wanted it a little creamier. I ended up with enough for 5 1C ramekins so as a side I'd say there'd be more like 10 servings as written. I used 1% milk and forgot to melt butter so I sprayed the panko with olive oil for the topping and that worked fine. fyi- with those changes I est. 1/2 the calories and 2/3 the fat listed per serving as a side. We baked them off on the grill over indirect heat while grilling steaks and broccoli.
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Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

Reviewed: Jul. 10, 2012
This was a treat and the only change I made was using leftover baked red potatoes and reducing the bake (grill) time because of that. I put these on the grill over indirect heat while making chicken breast for about 30 min. I would have to lighten this up if I made it very often but glad I tried it as directed. The sauce was a little thick and stayed on top rather than melting down into the taters but that is likely due to the time/moisture change of using leftover potatoes. Regardless, it was good that way too.
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Chicago-Style Hot Dog

Reviewed: Jul. 6, 2012
I have avoided this as being "too messy to eat" but wish I hadn't waited so long. I also wish I hadn't forgotten the celery salt because I was really trying to make as close to the recipe as possible...for me. I used another hot pepper because I couldn't find sport peppers and a veggie dog (as usual) since I don't eat hotdogs. I loved it. In my opinion the pickle wedge adds something that regular relish cannot.
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Costa del Sol Barbeque Sauce

Reviewed: Jul. 5, 2012
I always say 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 and that was a nice amount of heat without going too far over the edge. We had a sauce "tasting" and my husband liked all three for different reasons and uses, but I think this was my favorite. We had it on country style ribs and have enough left to try on some other things. Thanks, Don!
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Baked Buffalo Chicken Strips

Reviewed: Jul. 5, 2012
I baked these as directed then added the extra hot sauce when I reheated on the grill for dinner. They were plenty crunchy after baking and I lost very little breading using non-stick foil. I agree that it's more marinade than necessary so I didn't really measure, just mixed up enough to cover the chicken and marinated over night. They smelled and tasted like the hot sauce but the flavor was a little on the subtle side prior to adding the "dashes". I have never used this double dip technique so it may be my fault but a lot of panko fell off in the egg. I ended up dabbing some on and then patting on more panko rather than dipping in egg. Messy process, but they turned out very good and I will definitely try them again.
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Wet Burrito

Reviewed: Jul. 3, 2012
Wet burritos are a favorite here. I ran out of time so didn't bake them, just filled, rolled and then covered with sauce hot from the pan and veggies. Not quite the same but still quite good. I made homemade sauce and used fresh tomatoes rather than canned.
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