linda Recipe Reviews (Pg. 1) - Allrecipes.com (16923821)

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Charleston Breakfast Casserole

Reviewed: Jan. 2, 2012
This recipe is very similar to one that I've been making for years. I bet it would be very good for breakfast or brunch but I wouldn't know. I always make it 1st thing in the morning, refrigerate it & then bake it in time for dinner. It makes an easy dinner after a busy day! For side dishes try sliced tomatoes, fried taters, grits or even a tossed salad. Yummy!
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Million Dollar Fudge

Reviewed: Dec. 29, 2011
I've been making this fudge for 40 years. It always turns out great but it was the best ever this year. I usually cooked the milk/sugar mixture in the middle of the "medium" area on the stove knob. This year I cooked it at the high end of the "medium" area & the fudge came out a little sturdier. It was still creamy but a little firmer. My version of this recipe says to stir the fudge until it starts to stiffen & by that time all the marshmallow fluff is fully incorporated...no swirls like in the photo. My sister made this fudge but used only 4 cups of sugar & she said it came out just fine. I have often given this fudge as a gift at Christmas & normally generous people suddenly get very stingy!
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Parmesan Potato Soup

Reviewed: Oct. 11, 2011
I made this soup with a few changes. I used 6 good-sized red-skinned potatoes instead of 4 as several reviewers said there weren't enough potatoes. I added a couple ribs of celery, sliced, shortly before adding the cheese. I like my celery hot but still crunchy. The celery added a nice bit of color & a little more nutrition without substantially changing the basic recipe. The big change that I made was eliminating the chicken broth & using the potato cooking water instead. This makes the soup much more economical & there is a tremendous amount of potato flavor in the cooking water as well as lots of nutrition. In other potato soup recipes that I've tried I couldn't really taste the broth with all the seasonings, cheese & bacon or ham but it always seemed like something was missing. I found the missing ingredient when I made those recipes again using the potato water instead of broth. The soup was much better...true comfort food. I'd give the recipe 4 stars as written or 5 with my changes. This soup would probably be really good with ham & Cheddar cheese substituted for the bacon & Parmesan. I intend to find out. Thanks for the great recipe, Kristin. It's the best tater soup I ever tasted! I will be making this soup often. :-)
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Favorite Barbecue Chicken

Reviewed: Jun. 18, 2011
If it weren't for the onion pieces I'd drink this through a straw right out of the pan!!! Made it exactly as stated only used canola oil instead of olive oil (didn't have it). Can't wait for dinner. Thanks for the great recipe!
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Easy Sugar Cookies

Reviewed: Dec. 21, 2011
I tried this recipe today. I'd thought they'd be great for when Santa comes. Sorry, Santa, you're not getting any! These cookies are soooo good. They deserve more than 5 stars. I agree with others about not rating a recipe if you don't follow the recipe 100% but I'm going to do it anyway. I used 1 stick of butter & 1 stick of Promise margarine. I wanted the butter for the flavor & texture but didn't want all the cholesterol. The dough was a little soft for shaping into balls, probably because of the margarine, but I handled them gently & it worked just fine. Refrigerating the dough would probably make it easier to handle. I love Snickerdoodles but rarely make them because my recipe calls for a 1/2 cup butter & a 1/2 cup of shortening. I try to avoid shortening as much as possible because of the transfat. The next time I want Snickerdoodles, I'm going to use this recipe using the butter & margarine & roll the balls in the cinnamon-sugar before baking. The end result should be a tasty but healthier Snickerdoodle. Another reason that I like this cookie is because it doesn't require any special or expensive ingredients like chocolate chips or nuts. I usually have those things on hand but not always. I hate it when an emergency cookie craving happens & I don't have all the stuff. These cookies are easy enough to handle any cookie emergency & they're very good. I rolled walnut-sized balls & got 5 & 1/2 dozen cookies about 3 inches across. Thanks for the recipe!
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Spaghetti Carbonara II

Reviewed: Aug. 22, 2011
OMGOOOOD!!! I've never had this dish before so I have nothing to compare it to but I think the recipe is perfect as written. I left out the optional wine because I don't use it. I added the eggs first & then the cheese & the sauce was smooth & creamy. This dish is absolutely delightful. I'll have to watch my diet much more carefully on other days because of the cholesterol in this dish but it's so good that I'll be making it OFTEN. Somebody call 911, please.
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Kidney Bean Salad

Reviewed: Jul. 1, 2011
Thanks, Jackie, for the great recipe & the memories! My mom used to make this salad when I was a kid but I had forgotten all about until I saw it here. I made it exactly as stated only I cut everything in half (I live alone) & it's perfect. The recipe would be easy to double or triple for a crowd. Thanks again!
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Almond Puff

Reviewed: Jan. 20, 2012
I made this as directed except for the glaze (I forgot to add the melted butter & subbed almond extract for the vanilla). It's quite good but where the puff part is thin around the edges it tastes very pie-crusty. I think I would prefer the puff part on something more like a sweet roll dough. I read many reviews that mentioned a jam layer but didn't want to alter the recipe that much since I hadn't tried the recipe previously. The 1st time I ate it, I had it plain & it was good. The second time I ate it I spread some Polaner cherry preserves over the glaze & sliced almonds. That made it VERY good though I would still prefer something a little less pie-crusty with lower calories, fat & cholesterol so that I can have it more often! Incredibly easy to make. Thanks!
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