linda2d Recipe Reviews (Pg. 8) - Allrecipes.com (13933323)

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linda2d

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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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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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