linda2d Recipe Reviews (Pg. 7) - Allrecipes.com (13933323)

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linda2d

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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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Easy Vegetarian Spinach Lasagna

Reviewed: Dec. 8, 2012
Made this for Recipe Group 12/7/12. I used a 9x9 dish and thought using 6 noodles would help since others said it was a little shy on sauce and/or ricotta. After boiling the noodles (whole wheat), I cut off the ends and used those for the middle layer and they fit perfectly. I ended up adding a splash of milk to the ricotta just to make it easier to spread and needed to double the sauce. I used my colander over the pasta to steam the spinach but it didn't get as done as I'd like so I could only mix half into the cheese blend and then split the rest between each layer. Overall this was pretty good with those two changes in amounts. If using all nine noodles I would need even more sauce and more filling. We got 4 servings with no sides and probably would have gotten 6 if we'd had something else on the table, even with 2/3 the pasta.
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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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