LINDZE Recipe Reviews (Pg. 1) - Allrecipes.com (18027463)

Low-Fat Blueberry Bran Muffins

Reviewed: Jun. 17, 2010

I cant believe I found such an amazing low fat muffin!! My toddler doesn't notice they're healthy---she ate 3 in one sitting! I would eat the whole pan if i didn't stop myself! I used 1.5 cups of blueberries to make them extra moist. For those of you on Weight Watchers, these are only 2 points per muffin! That's less than their 'official' blueberry muffins!

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3 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Jun. 2, 2010

these were so easy to make and AMAZING. I made a double recipe for a party and even after they were cold, people were gobbling them down. definitely a keeper!

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Rainbow Clown Cake

Reviewed: Jun. 2, 2010

thanks for the fun idea! my kids had fun picking out what color slice of cake they wanted!

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9 users found this review helpful

Cucumber Sandwiches I

Reviewed: Jun. 2, 2010

cant believe how basic this recipe is, but still wonderful! made them as tea sandwiches for my daughter's birthday party and they were gone in seconds! I make it all the time now for myself as a full sized sandwich as well!

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2 users found this review helpful

Supreme Strawberry Topping

Reviewed: Apr. 29, 2010

Amazing and simple! I use this recipe as a topping for pancakes/waffles etc. I half the sugar and its suitable for my toddler even, but still delicious!! love it!

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Caramel Apple Pork Chops

Reviewed: Apr. 29, 2010

i took advice and baked the chops after simmering the sauce (which i tripled) for 30 min and pouring over uncooked chops. I have never tasted anything so amazing!! this is a keeper!

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1 user found this review helpful

Cajun Deviled Eggs

Reviewed: Apr. 15, 2010

WAY WAY WAYYYY too salty!! I would reduce the salt by half or more if you make this. Also I dont really see how just adding cayenne made them Cajun.

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6 users found this review helpful

Mushroom Crusted Ham and Cheese Pie

Reviewed: Dec. 30, 2009

What a great, creative way to use up the rest of a ham! I made it with a few lighter options, like many people---I used 1 whole egg, and 3 egg whites, 2% cheese, and light cream cheese. You would never know the difference in taste. My husband, daughter and I polished off more than half of the pie in one sitting----we kept going back for seconds! (and thirds) Definitely will make again!

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1 user found this review helpful

Raspberry Streusel Muffins

Reviewed: Oct. 28, 2009

very tasty, and was a great way to get rid of fresh raspberries on the verge of turning. My only issue i had was I should have mashed the fresh raspberries, rather than fold them, since when cooked, they collapsed, and caused lots of air bubbles in the muffins, and the tops to collapse. but they still tasted great! This was my own fault, not the recipe's. I took the advice of others and added a bit more sugar to the raspberries and about 1/4th cup more milk to the batter.

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3 users found this review helpful

World's Best Potato Salad

Reviewed: Jul. 27, 2009

great potato salad! I changed the following: replaced onion for 3 stalks green onion, tripled the cornstarch, halved the sugar, added 1 tsp. celery seed, and did 1/2 apple cider vinegar/1/2 white vinegar, from people's suggestions. i don't think this is too sweet at ALL. if you half the sugar, its PERFECT. i will definitely make again.

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Raspberry Ice Cream

Reviewed: Apr. 21, 2009

delicious and super simple. I found the directions to be silly though: You should always dissolve sugar in the liquid before getting it chilled in your ice cream maker otherwise its a real pain to dissolve! I threw everything in my blender, minus the sugar, and then stirred the mix w/ sugar in a bowl till dissolved then transferred it to my ICmaker. Made a super low cal version with all fat-free half n half and Xylitol instead of sugar and it was AMAZING and lower cal than most yucky lite ice creams at the store! will make again and again!

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15 users found this review helpful

Cake Balls

Reviewed: Apr. 15, 2009

these are so amazing and super straightforward in method. Anyone who says they're too complicated is crazy! Time consuming, yes, but not consecutively. alot of it is just waiting/refrigeration, etc. For someone like me with a toddler who wont let me be for more than a few minutes, I loved that about this! i spread out making them over 2 days, but if i hadn't done them super fancy decorated, i could have made it one day. For my first try, i went all the way and did the cupcake cake-pops from Bakerella.com. I knew not to add all the frosting, but i did anyway, and that became my only mistake. they were WAYY too squishy inside when they were all done, but they still tasted amazing!! I will listen to advice next batch. Alot of the advice given in these reviews is good, but some is not necessary. I agree it was easier to blend the frosting + cake while slightly warm....it wont affect the end result if its mushy while warm. Also, pops/balls do NOT need to be frozen solid before dipping, but it definitely helped having them well chilled. if you do the pops, i highly recommend using Wilton's candy melts instead of real chocolate w/ shortening. I used both, real chocolate for the bottom of the 'cupcake', and red candy melts for the top. the real chocolate never got super hard, and the candy melts taste + look GREAT. way better than the bark at the store. Plus they come in awesome colors! I cant wait to do these again, and try out some new shapes/colors. I brought them to a bake sa

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6 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Apr. 12, 2009

Best pasta salad Ive ever made at home. I was on the hunt for a pasta salad to come close to an Asian-influenced one from a local deli that I adore, and while this one was different, it was equally yummy on its own merit! Changes I made: I added a handful of julienned carrots, which i highly recommend for a nice crunch and it makes the salad MUCH prettier. I doubled the cilantro, because I personally love cilantro and thought the amount was too little, and for the chicken, i got a rotisserie chicken from my grocer and shredded that, which i think made it even more flavorful, since they generally inject those types of chicken with flavorings/juices. This pasta salad was so dang good, it had me hunched over my Tupperware bin full of leftovers, gobbling it down whenever i could! definitely a new staple in my household diet!

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Toffee Crunch Ice Cream

Reviewed: Jan. 21, 2009

Im only giving this 3 stars because I had to alter the recipe so much. I used: 2 yolks, instead of 1 egg, to make it richer, omitted the chocolate altogether (why compete with the toffee/coffee?) used 2 cups cream and only a dash of whole milk, 4 tablespoons of french pressed coffee (and it still could have used more), and 1 teaspoon vanilla. It may have been because i used almost all cream, but it never would hard-set in the freezer afterwards, but i didnt mind! it was perfectly soft and UN BE LEIVABLE. i could eat this all day and become a million pounds. next time I'll play with the milk/cream ratio more and see if it affects how it sets.

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8 users found this review helpful

Honey Vanilla Ice Cream

Reviewed: Jan. 21, 2009

When i bought my ice cream maker, this was the first recipe i went searching for, with dreams of the discontinued since the 80's Haagen Daz flavor of Honey vanilla that was my childhood fav. Next time i make it, however, I will use only 1/2-3/4cup brown sugar. I have a super-sweet tooth, and this was even too sweet for even me. I like milder vanillas, and i wanted the honey flavor to "pop" more.

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Chunky Banana Nut Chip Ice Cream

Reviewed: Jan. 21, 2009

I guess I like bananas more than the rest, because I didnt think 4 bananas was even CLOSE to too many! thats crazy-talk! I actually omitted the 'extras' to make a basic banana ice cream, and then added crushed oreos in the last 10 min of the ice cream maker's cycle. super yum. Plan to make again with super over-ripe bananas next time, because my only complaint was my bananas were not spotted brown, so the banana flavor was too "green", IMO.

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1 user found this review helpful

Black Bean and Corn Salad II

Reviewed: Nov. 9, 2008

really good! I made some revisions for my own personal tastes however: I doubled the avocado--the 1 avocado just got lost with all the beans. I also halved the tomato and red pepper, just because Im not wild about those flavors, which is no reflection of the recipe itself. this recipe was super fast to make, healthy, and was a big hit at my party.

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2 users found this review helpful

Seven Layer Tex Mex Dip

Reviewed: Nov. 9, 2008

very good dip! I would have never guessed to use mayo. for my version, i used Kraft's "Hot and Spicy" mayo, cause i thought the flavors would mesh well, plus since there was no salsa or spicy elements to this dip, i felt it needed some zing! I turned out great.

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3 users found this review helpful

Red Velvet Cake IV

Reviewed: Nov. 9, 2008

the rating is for the icing, which is UNbelievably good, but was all i made this time around, using my own red velvet recipe for the cake part. I took someone's advice and added a bit of confectioner's sugar and vanilla extract to make it a bit more manageable for decorating. I piped the icing onto cupcakes and they were snatched up quickly by my guests! I could have eaten the bowl of icing by itself!

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1 user found this review helpful

French Toast Souffle

Reviewed: Oct. 3, 2008

this is an unbelievable breakfast and dessert in one! So decadent and rich, one of the best things Ive ever had--seriously! I highly recommend however, forgetting about the confectioner's sugar, its already SO sweet, and topping it with a fresh, homemade warm strawberry sauce and whipped cream. Maple syrup was just too sweet for this delish dish!

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