linda2d Recipe Reviews (Pg. 1) - Allrecipes.com (13933323)

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Mexican Pesto

Reviewed: May 17, 2010
I've made this twice and the only change was to not use the full amount of oil so I wouldn't feel bad eating it all in one sitting. First time I topped blackened chicken breast,pasta and halved cherry tomatoes with this for a very easy and yummy meal. The second time my father ate most of the batch himself on tortilla chips after saying he didn't like cilantro. Very good!
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Gouda and Spinach Stuffed Pork Chops

Reviewed: Feb. 24, 2011
Made as directed and was easy, pretty and good. The horseradish mustard does not lend much flavor(I should have realized from the small amount called for) so I would mix some with the spinach before stuffing or serve some on the side next time because that was part of what drew me to this recipe. We liked the smoked gouda and unlike some experienced, it melted enough that a little started to ooze out near the end of baking.
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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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Boardwalk Quality Maple Walnut Fudge

Reviewed: Oct. 1, 2011
My personal recipe review from dec 29, 2010: Yum! I didn't used to think I like maple flavor but this was really good. It was sooo easy and set up smooth and firm without being dry. It sat at room temp for 4 hrs this morning and held up well to that also. Thanks Shorecook, I think this was a great addition to my Christmas goodies.
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Tropical Sweet Potato Fries

Reviewed: Feb. 16, 2011
I made these twice. As directed the first time and didn't care for the texture. Second time I cubed the potato, tossed them in the oil and seasonings, and oven roasted them. We normally like just plain sweet potatoes but this seasoning blend is a really nice contrast. I did not use the cilantro the second time and we likes the flavor both ways.
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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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Roasted Spicy Salsa Verde

Reviewed: Nov. 5, 2009
We found the onion and garlic to be overpowering and did not enjoy this as a dip but we did like the flavor it added to our burritos. My poblanos were on the small side but are usually pretty hot so I didn't want to add another. The tomatillos were also small so I added a couple extras. I will try this again because I like the roasted flavor but I will probably reduce the onion or add it at the end rather than first so they don't get as pulverized. I tried to make it smoother so they may have released too much juices. SAFETY NOTE: One of my tomatillos burst on the grill and squirted hot juice at me.EDIT2/17/10 made again but minced onion & garlic by hand and added at end with much better results. BTW the red is an extra ripe pepper, nothing mysterious.
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Slow Cooked Ham and Potato Chowder

Reviewed: Jan. 21, 2014
This was good but the seasoning was not my new favorite. I would make this again without the dill and celery seed, adding diced celery and maybe a different herb. I used healthy request cream of chicken soup and broth instead of the water/base combo. With those changes, I did not find this to be too salty. I cooked 6 hours on low and the white potatoes were just tender but not breaking down at all even though I cut them into 1/2 inch rather than 1 inch cubes.
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Grilled Chicken Salad Sandwich

Reviewed: Oct. 22, 2010
This is very good. I have made it several times and it's the only chicken salad recipe I make. We prefer extra nuts and craisins and I use light FF yogurt w/some lemon juice rather than mayo because of an egg allergy. It's also good with pecans instead of cashews.
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Cottage Meatloaf

Reviewed: Oct. 7, 2010
We liked this version and will definitely make it again but I had to cook it for over an hour at 400-425. The only changes I made were to use oats and cayenne instead of bread and crushed peppers, and omit the glaze. I made this uncovered on the top rack of the grill and when it was done there was no extra moisture in the pan but the meat wasn't dry at all(which is my problem with most recipes). I had a slight problem with the slices not holding together but I should have used a spatula.
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Andouille Sausage

Reviewed: Jul. 6, 2010
I don't really buy sausage links and detest natural casings so I used this recipe(with ground turkey) for my jambalaya. I would have liked a little more spice and I forgot the liquid smoke but the flavor was good regardless. I shaped the meat into little logs and baked it so that I could still slice chunks for the dish. I also used it in AR's tuscan soup recipe. I will be trying this with ground pork when I can find it. Thanks, Edward
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Lime Cilantro Rice

Reviewed: Jun. 11, 2010
I made this to go with California Chicken and wasn't disappointed. Very fresh tasting and healthy. I did use brown rice because that's all I ever have on hand. I zested twise as much lime by accident so I just threw it in anyway. It was still quite good but probably will be better with the amount as written.
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Meat and Veggie Stromboli

Reviewed: Mar. 5, 2013
I made this for recipe group on 3/04/13. If you've never made (or eaten) a stromboli, this is lacking in instruction. It doesn't give any clues as to how big the rectangle should be, how thick/thin the dough should be, or how to roll it up. I have never eaten or made a stromboli so perhaps others take it for granted. Regardless, I got help and got it made. I used homemade pizza dough and pizza size pepperoni instead of sandwich size (about 18 slices). I rolled it up jellyroll style, sealed the end seams like I do a loaf of bread and it ended up being 15" by about 4". The only change I made was to eliminate the eggs due to allergy. I coated the inside with olive oil and sprinkled on the seasoning and parmesan. I also sprayed the top with olive oil and that worked to keep on the toppings. It baked in about 25 min in a convection oven. We liked these so I'm not knocking the recipe rating but I would have passed this by due to lack of instructions if it hadn't been a recipe group pick.
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Apple Jack

Reviewed: Mar. 24, 2011
I don't care much for whisky but I wanted to try this. Odd phenomenon for me is that while there isn't too much apple flavor it's a good blend to cut the bite of the alcohol without making it all fruity sweet. Good compromise if you're looking for one.
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Pesto Pasta

Reviewed: Feb. 16, 2011
We tried this for the recipe group. The sauce had good flavor but the temp and consistency presented problems for me. I served the sauce on top as stated which resulted in sticky pasta and a cold meal even though I let the sauce come to room temp and served in heated bowls. I thought the heat from the pasta would help the sauce melt and spread but it didn't. I think I would thin a little and mix it through the pasta in the hot pot (or maybe warm it a bit) if I make it again. It was easy to make but I would definitely change the prep to prevent cold, sticky pasta with a dollop of sauce on top.
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Dry Buttermilk Ranch Mix

Reviewed: Oct. 18, 2010
I have been making this for a couple months and never have all the spices. I finally had them all to make as written and gotta say....I'm addicted. I mix with all nonfat plain yogurt and eat it by the bowlful with tortilla chips. The only thing that doesn't work for me is the pepper, which I halve. Great recipe to replace the packets with which I used to make my dip.UPDATE 9/13/11-I think I had an "odd" batch of pepper originally. Since replacing, I make exactly as written. I finally made the salad dressing using SD's amounts since I had some veganaisse(can't have reg. mayo) and it was much better than when I tried to make it with extra yogurt in place of the mayo. Will definitely make again.
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Grilled Tequila-Cilantro Pineapple

Reviewed: Apr. 21, 2010
I made this as written and it was pretty good. I thought it held the spice more than it did the rest of the marinade. It was so simple and interesting that I want to make the sauce next time and try using that and the pineapple as the base for a main dish. Edit 2/6/13: I ran out of chipotle and had to sub for half with ancho chile powder. I think I preferred it like this. Regardless, we really enjoy this recipe.
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Breadless Stuffing

Reviewed: Nov. 15, 2011
This was pretty good for what it's intended to be. I like the concept but it wouldn't replace traditional stuffing for me. Not that it needs to do so. The sage was a little heavy for us. I would definitely make this again but perhaps use the seasonings from my regular stuffing recipe rather than so much sage. Thanks for the great idea.
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Jersey Fresh Tomato Soup

Reviewed: Sep. 23, 2011
Made this for recipe group this week- I have never liked tomato soup, don't like canned and homemade always seems to taste like I'm eating pasta sauce. I want to like it though so I keep trying and this recipe finally did it for me. Good tomatoes are a rarity here so I used some really tasty ones (also on the sweet side so I left out the sugar) that we picked and canned last year but that was the only change. I made a half batch & used a full quart of tomatoes in their juice. I drained the juice into the pot to simmer the veggies and waited to add the tomatoes after the first 30 min since they weren't fresh. I did run the immersion blender through the jar of tomatoes once since I didn't want tomato chunks but didn't process the soup as a whole. Looking at the recipe, I also just realized that I forgot the salt, but we didn't miss it. I will definitely make this again. Thanks
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Green Hot Sauce (Salsa Verde)

Reviewed: Apr. 27, 2010
This was very good and quite easy. I cook almost everything on the grill so I tried this in a skillet over med-hi heat and it worked good but not hot enough to cook off the liquid. I split it up into three portions and tried it 1.as written, 2.with some cilantro and lime, and 3.mixed with some sour cream for a wet burrito "gravy". I used 4 big serranos and it was just right for me and lacking a little heat for my husband. This'll be my 'go to' recipe, thanks.
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