Linda Recipe Reviews (Pg. 1) - Allrecipes.com (16243910)

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Microwave Corn on the Cob

Reviewed: Jan. 22, 2011
Fantastic way to cook corn - but you don't have to husk it - just stick whole ear in microwave and nuke about 2 minutes an ear -it stays warm in the husks until you are ready to peel and eat. Our favorite way to cook corn. I also freeze it, but I freeze it whole and thaw in frig overnight. tates like just picked!
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4 users found this review helpful

Vanilla Sugar

Reviewed: Jan. 23, 2011
Incredibly good - and people are really impressed when vanilla sugar is offer for their coffee!
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8 users found this review helpful

Peanutty Pork Kabobs

Reviewed: Feb. 21, 2011
Delicious! and pretty enough for company! I only made one change - added a cherry tomatoes at the end of the skewer , just for looks. I serve this over brown rice -it's an excellent combination.
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1 user found this review helpful

Shrimp and Dill Deviled Eggs

Reviewed: Apr. 25, 2011
Delicious! these were a big hit at Easter dinner. Next time I'll use a lot less mayo. I used cooked frozen shrimp, thawed and pressed dry between paper towels before chopping, dusted them with smoked paprika and topped each one with a small shrimp on a toothpick- made them look buffet table special. Plus anyone with a shrimp allergy was forewarned. I choose this to use up some of the fresh dill from my garden, but I will be making it again for special occasions.
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3 users found this review helpful

Orzo with Kale

Reviewed: Jun. 10, 2011
This was a great inspiration to use all that kale in my garden - but I went the shortcut route. Brought chicken broth to a boil, added a few dashes of hot sauce and some salt and pepper (I used homemade chicken broth, if I used canned I would not add salt) chopped kale, cooked about 10 minutes, adding water as necessary then added the orzo. Big hit at a dinner party with grill shrimp on to Definitely a keeper!
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5 users found this review helpful

Baby BLT

Reviewed: Jun. 10, 2011
these are TOO good - I served them in small martini glasses, 2 per glass with black olives to hold them in place- gorgeous!
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1 user found this review helpful

Garlic Chicken

Reviewed: Nov. 22, 2011
Wow -this is way better than you would think! I heated the oil and garlic in the oven for a bit while the oven preheated, and it all turned out perfect. and pretty! smells great too - easy enough for a weeknight, pretty enough for company - a real keeper!
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1 user found this review helpful

Baked Cheese Olives

Reviewed: Feb. 13, 2012
Very interesting tidbits, we thought they were more odd than delicious. I used Jumbo olives so I only got about 15 of these. Baked in a convection oven they still were perfectly done in 15 minutes (even though they were larger than the recipe olives). I used a food processor and extra butter but the dough was still just crumbles I had to mash together around the olives then pull off the excess. I might try this again with smaller olives (the jumbo ones make it very salty and harder to wrap) because the outside "wrap" is delicious and cheesy. The cayenne really comes through so if you don't like spicy cut it back to just a sprinkle.
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1 user found this review helpful

Sam's Famous Carrot Cake

Reviewed: Apr. 14, 2012
this cake is FABULOUS. I read the reviews and used 3 cups carrots instead of 2, used applesauce instead of oil, and left out the coconut and raisins. Be careful if you bake it this way, it's hard to tell when it's done because the cake is so moist. Have served this to several people and everyone says it is the best cake they've ever tasted - I'll be making it over and over. I made 2 8" cake pans and one loaf pan out of one recipe and they didn't rise much (probably due to the applesauce) but were moist and delicious, so that wasn't an issue. Freezes very well, I thawed it out on a cooling rack so it wouldn't "sweat" and get soggy. Really good with cream cheese frosting!
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2 users found this review helpful

Sweet and Tangy Slow Cooker Bar-B-Q Pork

Reviewed: Jun. 2, 2012
my husband loved these, I did not. He said 5 stars, I said 1, that's why I rated them 3 stars. He says he would order them in a restaurant, I said if I got them I'd send my meal back :-) I cut off all the fat and parboiled them 20 minutes so they weren't greasy but they were still just plain weird. I used 3/4 c. BBQ sauce and 1/4 c ketchup to cut down on the ketchup flavor and they were still very tomato'y and oddly spicy. My opinion - you'll either love 'em or hate 'em.
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1 user found this review helpful

Portobello Mushroom Burgers

Reviewed: Jul. 9, 2012
FABULOUS - these are great burgers, they don't compete with beef burgers, they are something special that stands on it's own. Filling and very delicious, I have made these many times and will continue to. My family loves burgers but never feels we compromised when I serve these instead. I always use a slight coating of mayo after I toast the bun as it would get mushy otherwise, and add a thin slice of provolone cheese to top to slightly melt and add another layer of smoky taste to this burger before serving.
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1 user found this review helpful

Healthier Slow-Cooker Chicken Tortilla Soup

Reviewed: Jul. 9, 2012
GREAT soup and super easy! I used homemade broth (I make broth from chicken bones, just toss them in the crock pot and cook all day then freeze it - free, tasty and zero salt) added no additional salt and it was still plenty salty for us. Used 1/2 the chicken and water it suggested, and added a can of black beans (rinsed). The baked tortillas strips were an excellent addition, and the recipe made 4 big bowls (dinner size). Didn't plan ahead so started with frozen chicken and broth and it took less than an hour on the stove. Definitely a repeat!
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12 users found this review helpful

Moist Garlic Roasted Chicken

Reviewed: Aug. 27, 2012
Wonderful, moist chicken - we aren't fond of thyme and I have rosemary growing in my garden so I used it instead, otherwise I made it just as recommended. This truly was the moistest melt in your mouth chicken I've ever made.It took a long time to cook. Since I'm still learning how to use my new convection oven I can't say for sure it took longer because of the parchment paper or because the chicken I used was a very big one. I will definitely make this for company, it's a pretty bird both before it goes in and after it'd cooked.
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1 user found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Sep. 7, 2012
Good, easy and very pretty. I put a little garlic powder and pepper on the meat before coating it, but it was still fairly bland so next time I'll add some additional spices. I will make it again because it's easy, attractive and fast and basic enough that just about anyone would eat it, making it a good choice as one of two or more entrees at a dinner party. I made 1/2 of 1 tenderloin for 2 people and it looked like a "special" meal, served with baked sweet potatoes and collards I cooked in the pressure cooker (7 minutes makes them perfect) with sea salt and olive oil. I gave it 4 stars for looks and ease of preparation, but couldn't do 5 (my husband loves meat much more than I do and he was very impressed with it)
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3 users found this review helpful

Baked Omelet

Reviewed: Nov. 7, 2012
This is incredibly good. The only changes I make are adding a sprinkle of cayenne or a dash of hot sauce, and a little dry mustard, which I add to all egg dishes to enhance flavor, and a liberal sprinkling of fresh nutmeg on top after baking. I make it for company using 8 eggs, and also make it just for the 2 of us using 3 eggs, with slightly less than 1/2 the amount of the other ing. Still takes about 45 minutes to cook in a glass dish. Much much better than the "rolls" of eggs that restaurants try to pass off as omelets!
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1 user found this review helpful

Cherry Tomato Salad

Reviewed: Feb. 22, 2013
This is just unusual enough that I thought we'd love it, my husband liked it, but I can't say I did. I re-named it "olive salsa" after tasing it :-) Hard to think of this as a salad. I did mix the dressing well and reduce the amount of it which helped (great advice). Really really salty (all those olives!) and the pine nuts were pretty much lost. I get pine nuts at Sam's club in a big bag for a great price, so I didn't mind that very much, but if you are paying full price at the grocery store I wouldn't waste them in this recipe - instead toast them and serve them separately or sprinkled on top right before serving so you will get the great full pignoli flavor. Tought this was a good way to use the many cherry tomatoes I'm harvesting now (winter season in Florida is in full swing) but I'll keep looking for a healthier way to use them.
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Hungarian Mushroom Soup

Reviewed: Jan. 7, 2014
Oh wow, this is really delicious. I used baby bella mushrooms because that's what I had, and I think they were really good in this soup (we like the extra meaty texture). Only change I made was more sour cream on top when it was served, which we liked. Next time I will try a little less dill, not because we didn't like it but because the soup is so full of rich yet subtle flavors we thought the dill was a little too prominent. I used no fat sour cream (once again, it was on hand) and don't think it made any difference. Since I didn't have no salt broth I skipped adding salt, and was glad I did cause it was plenty salty. I recommend low salt broth, that way you can add salt as you like. The reviews that complained about the parsley may have used dried instead of fresh - that amount of dried parsley would be overwhelming, but the fresh was a night light addition.
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Chicken Pot Pie IX

Reviewed: Apr. 13, 2014
WOW, this is incredibly good! I've never liked pot pies but my husband does, so I tried this recipe to make him a dish he'd especially enjoy. To my surprise I absolutely love it -this is company quality home style cooking at it's best! I started out to make it just as the recipe states, but didn't read it well and cooked the chicken and veggies in broth (low salt) then added enough broth to make the full amount. I also tossed the onions in with the chicken and other vegetables instead of coking them separately, but even with those changes I can't imagine how it could have been any better. I cut it in half to make 2 ramekins for 2 servings. It was great to have enough chicken (most dishes like this seem to be more budget based and never have enough of the good stuff). Now I'm wondering if I can make 4 and freeze two - does anyone know? THANK YOU Robbie Rice for sharing this fablous dish!
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1 user found this review helpful

Yellow Squash Casserole

Reviewed: Aug. 1, 2014
Very good, a nice hearty side dish, but a little rich for us. I used less than half the butter (that's a LOT of butter) added several generous squirts of Franks hot sauce and generous black pepper before baking and the taste was perfect. Next time I think more squash, less butter and cheese might suit our tastes better, and I believe I can cut the crackers by at least 1/3 by putting less in with the squash, I don't think we'll miss those, but the topping stays - it's wonderful!
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