Lindsay.OGan Recipe Reviews (Pg. 1) - Allrecipes.com (16731303)

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Mom's Coleslaw

Reviewed: Feb. 11, 2012
This coleslaw recipe is perfect. I used low calorie mayo (the 15cal/tbsp kind), and splenda instead of sugar. The taste was perfect, and only 33 calories per cup! So healthy! Made it several times. Not soupy at all, but I guess it depends on how big your cabbage is etc.
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To Die For Blueberry Muffins

Reviewed: Jun. 8, 2011
WHAT A MESS! Please read some of the negative reviews before baking, I wish I would have. These muffins are currently in my 400F oven (that was preheated fully before I started). They have been in there for 35 minutes and are a huge gooey mess. The recipe says to fill your muffin tins to the top - well first of all if you fill a muffin to the top it is going to overflow, you should usually do about 2/3 full. I did 3/4 since it said go full, and it still is overflowing everywhere in my oven right now. I keep wiping down the edges. Also, like many others have said, the tops cave in from the topping. Oh, and the topping mix is a total disaster. It just turns into a spread with all that butter in it! I haven't tasted these yet but I'm sure at best we'll be able to eat them with a fork and at worst not eat them at all.
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1 user found this review helpful

Healthy Banana Cookies

Reviewed: Feb. 14, 2011
I really liked these cookies. I made them with cranberries instead of dates, with applesauce instead of oil, and added a dash of cinnamon. The banana flavor really came out nicely and had a "banana's foster" kind of flavor. My husband and I like to eat very healthy and this was a great option at only 40cal per cookie. Obviously they aren't as tasty as a big chocolate chunk brownie or something, but for a healthy alternative I really enjoyed them! Compared to a bad for you cookie I'd give 3 stars, compared to most health food I'd give 5 stars, so I settled on a 4 :)
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2 users found this review helpful

Easiest Egg Nog

Reviewed: Dec. 5, 2010
I made with skim milk and egg beaters. It was very runny (basically the same consitency of 1% milk), so next time I would recommend making it with whole milk. Very nice taste though!
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 4, 2010
I was VERY disappointed in this recipe. I have made ginger bread cookies before, and bake regularly. I found the dough very difficult to work with - after refrigeration the dough was crumbly and my shapes fell apart. When room temperature the dough was too sticky to work with. I finally gave up on making shapes and simply made round cookies. I found them dry and NOT spicy at all. The only way to save them is lots of icing. I followed the recipe exactly other than substituting honey for molasses (a substitution I found online and use regularly, including in gingerbread). Sorry, I would NOT recommend making this and go with a different recipe on this site.
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5 users found this review helpful

Bella's Rosemary Red Potatoes

Reviewed: Nov. 30, 2010
I make these all the time and they are wonderful! Terrible for you, but wonderful!
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1 user found this review helpful

Quick Yeast Rolls

Reviewed: Nov. 20, 2010
I was looking for a good thanksgiving roll recipe. These were a bit odd (the dough was very sticky), but I like that you don't have to roll or knead them at all. Mine turned out just like the picture and are very good, perfect for thanksgiving! Thanks!!
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No-Noodle Zucchini Lasagna

Reviewed: Nov. 17, 2010
I've never made this specific recipe, but I do regularly make zuchinni no noodle lasagna, and it is great. My tip for moisture reduction - salt your zuchinni slices, then put in the oven at 350F for about 10 minutes (start to turn brown). Pull them out, pat with paper towels, leave on paper towels until ready to put in lasagna. This removes almost all of the water from them. Personally, I like to let the juices from my meat add moisture to my lasagna rather than the veggies juice, so that's why I really drain them well. very good, very healthy!
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234 users found this review helpful

Creamed Spinach with Onions and Bacon

Reviewed: Nov. 7, 2010
I thought this was great just the way it is. I followed the recipe though cut in half since its just my husband and I. It made the perfect amount for both of us as a side dish. We try to stay low carb so this is a great side dish option. Thanks!
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4 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Oct. 28, 2010
PERFECTION. 100%
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Corn Tortilla Chips

Reviewed: Oct. 28, 2010
This is FANTASTIC. I know some people say it isn't a recipe, it is an idea, but I think its a great idea! I used super low carb, low calorie wraps, and it worked great. I baked one batch and fried the other in Canola Oil. The baked batch was terrible (probably because of the type of tortilla I was using), but the fried batch was great. Even fried these are still much healthier than store-bought chips b/c you can use low calorie low carb kind. Thanks for the great idea/recipe!
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Fried Broccoli

Reviewed: Oct. 28, 2010
I used fresh broccoli and the amt of red pepper listed in the recipe and did not notice a strong red pepper flavor (and I'm not a big red pepper fan). The only change I made is I added 1 Tbsp Margarine to the pan at the end of cooking and stirred it until the margarine was melted and coated the broccoli. It gave just a little more flavor without adding a lot of calories. It was really tasty (for broccoli), my husband liked it too, definitely better than the normal steamed/boiled method.
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Indian Chapati Bread

Reviewed: Oct. 26, 2010
I lived in Kenya for awhile and Chapati's were a main staple. I thought this recipe was great and very authentic with a few changes: -I just used all white flour because I didn't have wheat flour - I didn't let mine stand for very long - just let it relax for a few minutes while I stirred my curry, but definitely not 30 minutes like some reviews recommend - The big difference was rolling it out - traditional chapatis are chewy and oily. So divide your dough, and then each smaller ball of dough you want to roll out into a long tube. I put olive oil on my hands while rolling it into the tube to coat it on all sides. Then you coil that tube into a circle and roll that out with your rolling pin. You will have a very pliable dough when you're done and they will be softer and more chewy when cooked. And the hot pan is very important! It should be hotter than you think - my kitchen is usually a little smoky when I'm done cooking these. Good luck!
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21 users found this review helpful

Onion Rings

Reviewed: Oct. 16, 2010
These onion rings came out PERFECT. I, like others, added some garlic powder and pepper to the mix.
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Best Brownies

Reviewed: Oct. 16, 2010
These brownies turned out VERY thin - like, 1/2" thick. They had a great flavor, but were a little chewy and just way too thin. I like by brownies a little thicker. I think next time I will double the recipe and use the same size pan. I didn't make the frosting b/c I don't like frosting.
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