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

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linda2d

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Touchdown Pizza

Reviewed: Jun. 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. The two of disagreed: one 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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The Supreme Jalfrezi Style Chicken Curry

Reviewed: Jun. 20, 2012
I've never had anything like this so I don't really have a clue what it was "supposed" to be like or if mine turned out correctly. That being said, we really enjoyed it. I served it with basmati rice and I like that it had a good amount of heat without masking any of the flavor. All of my peppers are turning red too fast so I had to use a reddish pepper rather than green and used 2 red serrano for the red chiles. I also used my own tomatoes rather than canned. The green pepper would have been a little better to contrast so much red, but no matter. It was quite good. We got enough for 4-5 dinner servings but that's obviously variable to appetite. Thanks Don.
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Horseradish Burgers

Reviewed: Jun. 16, 2012
I love original A-1 sauce so I used this recipe group choice as an excuse to buy some. I wish I had read the label more carefully before taking the recommendation to use "thick & hearty". After seeing comments about the sauce being too thin it seemed like a good idea but it's not just thicker than original A-1, it's much sweeter. Given the recipe name, I expected more kick and less sweet from it. The sauce was ok on the burgers but I wouldn't make them again.
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Lauren's Grapefruit Margaritas

Reviewed: Jun. 8, 2012
This was pretty good. Drinks are so reliant on personal taste so this review is more for information than anything: Use fresh juice or expect a different drink. I've had access to some pretty fabulous fresh grapefruit juice and the simply orange brand is the only store bought brand so far that comes close. I only added a pinch of sugar (because it isn't quite as sweet as the fresh I get, but almost). I know that my family would have wanted the sweetener but I don't think I'd need it with fresh juice. I did end up adding more tequila and triple sec (maybe double), just preference. I used fresh persian lime juice for one and "keywest lime juice" (Joe and Nellies) for the other and they aren't even close to the same drink. The bottled juice just made it so harsh. I couldn't bring myself to buy grapefruit when one was the same price as a "good" ruby red juice but I certainly will when it's cheaper. I wouldn't make these if I couldn't get fresh lime juice.
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Garlic Mustard Vinaigrette

Reviewed: May 20, 2012
If you're not a garlic lover you may want to try this with a little less garlic rather than "move on". I'm more of a garlic liker so I used half the garlic and less oil and it was still quite good and quite garlicky.
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Spicy Ranch Dressing II

Reviewed: May 20, 2012
I was really between a 2 and a 3 but went up since this is so easy to tweak to your liking. It really wasn't flavorful enough and the only flavor was horseradish which I'm not sure means "ranch" to me. However, I knew this might be the case and made it knowing I could use it as a base for something else if necessary. That's what I ended up doing, adding some additional seasonings, dijon mustard and using as a dip.
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Picnic Potato Salad with No Mayonnaise

Reviewed: May 18, 2012
We all liked this. I cooked the potatoes in the microwave, stirring a couple of times, rather than boiling (about 9 min in mine). I used dried chives because I didn't have fresh and used regular reds chopped to approximate quartered new potatoes but otherwise made no changes. Served at room temp as suggested and the only change I would make is to try lessening the oil a tad next time, but that may not work. They weren't too oily, I just tend to reduce the amount we use as much as possible. We rarely use mayo so it's nice to have another variation on one of our favorites. This is a very bold flavor though so I don't know that it is as versatile as some salads. I think it would be a nice compliment to a simple grilled steak.
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Creamy Peppercorn Dressing

Reviewed: May 15, 2012
I made this with light sour cream, vegan mayo, and skim milk. When you scale it down to a few servings the smaller amounts didn't really change so while I tried to follow the given ratios it was a little be feel on the seasonings. I added a little more parm and pepper eventually but it may not have been necessary if I had let it sit and blend. This is going in my permanent dressing collection. Simple and flavorful and unlike many homemade dressings I'm not trying to duplicate a flavor.
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Spicy Avocado Sauce

Reviewed: May 7, 2012
This was okay but I really thought we would like it more than we did. It wasn't bad on our tacos when melded with all of the other ingredients but on it's own we didn't care for it. I only used two serranos but wish I'd added all four. My problem isn't that it was too mild though, it's the actual flavor.
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Mexican Rice II

Reviewed: May 7, 2012
This was a little bland for my taste but good. I added some diced green pepper with the onion and one small diced jalapeno. The biggest change I made was to use brown instant rice and it worked surprisingly well. I altered the cook time and total liquid based on that so it wouldn't be wet or mushy. Simple side and I'll make it again but with a little more flavor added.
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Marinated Fajita Chicken

Reviewed: May 7, 2012
Like others, I was worried about 8 hours in lime juice "cooking" the chicken. It was not an issue at all. I had smallish breast pieces, thin like cutlets, so it only took 1/2 cup lime juice and one Tbl oil to cover them with the marinade. I used the full amount of spices but I feel like once the meat's "surrounded" any additional liquid is just wasted. I marinated the full 8 hours, turning the bag a couple of times and then grilled them, which didn't really lend to shredding so I sliced it for tacos. The lime flavor is pretty strong but we like lime and chicken is so boring. I don't think I would prefer this just as a piece of chicken but in the tacos or on a salad the lime really adds to the dish, in my opinion. I made this for recipe group, good pick.
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Rachel's Cranberry Chicken Salad

Reviewed: May 1, 2012
This had a nice blend of flavors. I forgot to add the dill and used plain fat free yogurt(twice as much, and still a little dry) instead of mayo. I usually prefer plain yogurt rather than mayo but I think next time I'll use a small amount in the mix. I would also add more apple since it wasn't very noticeable to me even though I shredded most of a yellow delicious. It took a couple of tries to pick a shredder with holes big enough to not make apple mush so I think for me dicing would be easier.
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Ham Cake-ettes

Reviewed: Apr. 25, 2012
I had to read this one more time before reviewing because I was so sure I forgot the cheese. Nope, no cheese, and as much as my head told me it needed it, the flavor says it doesn't. I had a fat slice of leftover ham (which looked to be about the right amount), made three medium red potatoes that ended up being a little more than asked for and baked these. The mustard aroma and flavor really come through and I thought the ratio of other ingredients was good for us. Obviously I didn't measure exactly but close and ended up with 4@ 4" and 6@ about 3". I fried a leftover this morning with cooking spray and it was better than just baked so I can only imagine how much better these would be fried in oil. Maybe next time...
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Strawberry Fields

Reviewed: Apr. 23, 2012
I made this for recipe group and it was pretty good. We didn't care for some of the greens in the mix (that was a surprise) but did enjoy the fruit (another surprise). I left out the sugar in the dressing and used just enough oil to bring the dressing together, maybe 1/2-2/3 the amount. We would eat this as a meal, which we usually do with salads, but only used half the greens since it was with a full meal. Had I used the full amount of greens I would definitely have needed more of everything else except maybe the dressing. I thought the feta got totally lost. So, other than the proportions being off for us I would make it again because the flavor was good and a nice change.
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Semi-Indulgent Easy Brown Rice

Reviewed: Apr. 18, 2012
The footnotes about changing to long-cooking rice also have relevance to different brands of instant rice. I followed the cooking directions on my instant rice as it called for nearly twice the water of minute rice brand. As summer hits, I don't care to stand over a boiling pot for 45 minutes so I generally switch to instant rice. This is a nice way to dress it up and I used the author's suggestion of changing the herbs and juice to go with our meal. I used a dry cilantro, a small amount of ground coriander and lime juice as the subs. This was pretty good, cooked itself while I was outside, and went well with our grilled tropical chicken and fruit salsa. My only disappointment was that the lime juice and cilantro didn't really come through as much as I'd like. I would use fresh cilantro next time and a little more lime juice.
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Egg Tostada

Reviewed: Apr. 17, 2012
My changes seem greater considering the simplicity of the recipe but I wanted to review it anyway. I used my small skillet and egg beaters, simply poured in the egg, added some leftover diced green pepper and covered-no scrambling. When it was cooked through I used the same burner to warm the tostada for a couple of seconds per side. I then put the perfectly-sized egg on the tostada and topped with the cheese(sharp cheddar) and a little green onion. I didn't have any salsa so used several dashes of chipotle hot sauce(tobasco) on top and this was very good. I liked the crunch of the shell. It was a nice change from breakfast burritos.
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Slow Cooker Cheese Steaks

Reviewed: Apr. 13, 2012
I used a 3 lb sirloin tip roast and since I only eat very well done meat cooked it until it fell apart in the pot(about 7 hrs) then let it hang out for another hour in the broth. I think this dries it out some so I also use a sauce on the sandwiches but that's not to say it would have been dry if cooked to medium as the recipe instructed. I did not wrap and reheat the whole sandwich because we didn't have time. I just toasted the buns and used shredded cheese so it would melt from the heat of the meat and veggies, which I cooked slowly in foil on the grill til soft. The meat wasn't that flavorful, in my opinion but we'll see how the leftovers are. Overall, I like the cooking method but will try to get more flavor next time.
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Carrot Cake Oatmeal

Reviewed: Mar. 29, 2012
This was very good. One of the spices seemed to come through a little too much but I couldn't pick it out and I think I would like a little more carrot. I used empire apple and the only change I made was using dried tart cherries (I don't care for raisins much) I don't care for "regular" oatmeal and love instant so I was hesitant to try this but this was a good pick for my first use of steel cut oats and definitely a keeper. I should also say that I have never had carrot cake so I can't compare the flavor.
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Pizza Dough II

Reviewed: Mar. 28, 2012
This was a sticky mess at first. I changed the ratio of whole wheat(white) to bread flour(1.5C/4.5C) and was worried that I would have the opposite problem. I added somewhere between half to one full cup more of the WWW flour by the time I was done and finally got it kneaded. I froze two of the balls after the first rise and put the other in the fridge before rising. It was there for about 2 hours before I let it sit at room temp and finish rising. It was very easy to spread on the pan and filled my new 16" perforated, non-stick pan. I didn't use a rolling pin. Prebaked for about 4 min then topped and baked for about 12-13 min. The crust turned out better than any I've made so far but I can't really say that the new pan didn't contribute to that since I haven't used it before. Even the leftovers still had a soft, chewy outer crust.
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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Mar. 28, 2012
I made this as directed except using whole wheat penne, only 1/2 C broth and adding grilled chicken as suggested by the author. Served on a bed of fresh, chopped spinach. The sauce still would not thicken with less broth and simmering it longer only served to increase that grainy texture while leaving it thin with the cheese not really incorporating fully (I used fresh grated parm). It did thicken upon cooling but really not creamy just thick and grainy. I would reduce the broth and add the sour cream at the end next time. The full amount of cayenne makes it spicy to the "burn your lips" stage which is still good but I would use less next time, especially if making for others. I tasted just the sauce, pasta and peppers without the chicken and spinach and if you don't actually get a bite of pepper the only real flavor that really comes through is the cayenne. This is a good base but I think it needs changes to the technique/amounts for the sauce. I would not make as directed again.
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