Lina G. Recipe Reviews (Pg. 1) - Allrecipes.com (18259925)

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Lina G.

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Cottage Cheese Roast

Reviewed: Nov. 7, 2007
This is one of those recipes that you gather your family or your favorite friend around to help you make so they too can share in the laughs because afterall, it is by far one of the weirdest recipes anyone's yet to see and you just know that nothing good could come of it but it'll sure be a lot of fun concocting the mess and watching it self destruct somewhere along the way. Well, mixing it up was a real riot--I think my husband and I near cracked a rib from laughing so hard at the mess that was in the bowl...it brought back memories of praying to the porcelain god for sure....:o) Then we popped in in the oven--and the most amazing thing happened--it actually came out looking like a loaf and it was pretty freakin' tasty--so much so that my carnivore hubby actually took a few slices for lunch one day. Who knew? I followed the recipe exactly as stated--I'm not sure why there's so much oil in the recipe but one could easily use less than half of what's called for. Once you make this loaf--you will quickly start imaginng all the things you could do to it--like swapping out the onion soup mix for something else, added veggies and other seasonings etc. This recipe is pretty neat and a lot of fun. I would recommend it to any skeptic. The ONLY THING IS THAT I HAD TO BAKE IT LONGER--ABOUT AN HOUR UNTIL IT WAS FIRM IN THE MIDDLE...I checked it at 45 mins and it was still jiggly when I shook the pan so I put it back in there for awhile longer.
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264 users found this review helpful

Hungarian Flourless Hazelnut Cake

Reviewed: Dec. 19, 2005
Thank goodness someone is drawing attention to the traditional Hungarian torte recipes. These flourless "tortes" are NOT easy to make and if you can master them---you will forever long for tortes and scowl at those "common" flour cakes! I grew up eating these cakes and they are splendid--as is this one. It DOES take practice to master these--and they are worth it. The secret of tortes are many, many light layers and lots of air being beaten into the batter. Bakers are no longer taught these old baking techniques as these cakes commonly used 16 to 24 egg whites each and ground nuts for batter---which equates to very expensive.
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86 users found this review helpful

Vegetarian Nut Loaf

Reviewed: Nov. 7, 2007
I made this recipe on the weekend. It is pretty good, however, I'm not sure if I was a bit heavy handed with my vegetable measures but I found that trying to add 3 cups of bread crumbs wasn't going to be easy--I only managed to mix in 2 1/2 cups and the mix seemed too dry. This recipe ended up having great flavor--for a more neutral flavor that one could play around with more, one could sub out the carrots for zucchini instead. I do try to strictly adhere to eating minimal simple carbs so I'll be only adding one cup of bread crumbs or a few tablespoons of soy flour or something similar to substitute the 3 cups of bread crumbs called for in this recipe the next time I make it.
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21 users found this review helpful

Cinnamon Cookies I

Reviewed: Dec. 24, 2005
I chilled and rolled the dough as instructed--yields a pretty good cookie. If you're going to roll it, chilling it is necessary otherwise the dough will be too sticky to work with. These are most like cinnamon sugar cookies when rolled. They are very good--great for decorating too if one is so inclined.
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12 users found this review helpful

Cinnamon Brownies

Reviewed: May 19, 2009
Very quick and easy to make these with the powdered cocoa. The texture is very similar to fudge brownies that one might make using a lot of melted chocolate. Delicious--I left out the nuts and they didn't last very long at all.
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7 users found this review helpful

Confetti Barley Pilaf

Reviewed: Oct. 22, 2007
I finally got around to making this recipe this weekend and despite my initial reservations about combining cabbage and mushrooms together (I don't know why but, in my mind, this seems a bit of an odd combo) it turned out absolutely FANTASTIC! I made the recipe exactly as instructed. The barley cooked perfectly--thank you for sharing this recipe. It is a nice change from rice.
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7 users found this review helpful

Mango Papaya Salsa

Reviewed: May 6, 2008
A very good fresh tasting salsa--goes very well with jerk pork by the way :o)
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6 users found this review helpful

Calzone Rolls

Reviewed: Nov. 16, 2006
First off, I was pleasantly surprised by how easy the dough was to handle straight out of the bread machine. I would definitely use some added spices etc to spruce up the recipe next time I make it but overall, it's a great recipe that everyone would most likely enjoy just as it is.
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6 users found this review helpful

Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce

Reviewed: Nov. 16, 2006
Instead of using turkey, I used a whole roasted chicken and pulled the meat apart to not quite shredded. I also added a splash of lemon juice and additional garlic to the cucumber sauce to make it just a little zippier. As a tip: You can warm pitas by toasting them directly on a (very clean) stove burner for just a few seconds per side on medium to high heat which is how a lot of people warm up their pitas at home--sounds weird but works perfectly :o) Or you can use an indoor grill for the same effect. If you're going to heat pitas up in an oven just as they are--you may want to wrap them in tin foil to help retain their moisture.
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5 users found this review helpful

Classic Tiramisu

Reviewed: Jul. 9, 2008
Since everyone seems to be somewhat at a loss as to the "traditional" biscuits to use, they are called savoiardi biscuits--they're usually sold right alongside the sponge lady fingers. I basically followed this recipe but I used the savoiardi biscuits instead of the sponge lady fingers. I ended up using a bit more coffee liqueur than called for as I dipped the biscuits into the liqueur rather than just brushing them. Hubby is a tiramisu expert of sorts and he said it was one of the best ones he's had over the years. Both my hubby and I agreed that we could skip the extra 1/4 cup of sugar and that Tia Maria liqueur would be preferred over Kahlua in this particular recipe. This dessert needs to sit for AT LEAST 24 TO 48 HOURS to really allow the flavors to come through.
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4 users found this review helpful

Best Spinach Dip Ever

Reviewed: May 9, 2007
I've served this dip countless times and it ALWAYS gets rave reviews. This is absolutely delicious and very attractive served in a bread bowl of Sourdough or Pumpernickel Bread
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3 users found this review helpful

Fresh Ginger Cookies

Reviewed: May 9, 2007
These are just plain super yummylicious! Thank you for sharing!
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3 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Nov. 16, 2006
I made this soup using 10% cream instead of heavy cream. I added a scant 1/2 tsp of tapioca starch to the cream before stirring it into the soup just to give it a little extra body. Before adding the bacon, I used a stick blender to mash just a small amount of the potatoes--I don't know if the potatoes were supposed to break down or not--but mine didn't seem to want to---so I helped them along a little bit. My whole family really enjoyed the soup and found it both hearty and filling. I certainly appreciated the simplicity.
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3 users found this review helpful

High Flavor Bran Bread

Reviewed: Dec. 29, 2005
I made this as is, only substituted butter for the oil. I would perhaps add a touch more honey next time around to sweeten the bread just a bit more. Very hearty. Even hubby liked it. Heck, even I liked it and I don't really care for very many breads.
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3 users found this review helpful

Cranberry-Pumpkin Cookies

Reviewed: Oct. 23, 2007
These cookies are more like drop scones--they're cakey rather than chewy or crisp like a cookie and they are not overly sweet--which is a nice change. I made the recipe as outlined and baked them on parchment rather than a greased pan. They were fine fresh out of the oven but personally, I thought they tasted far better the next day--the extra time allows the flavors to more fully develop. I did not use any icing on them as I felt it was unnecessary. These would be excellent served with an afternoon tea.
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2 users found this review helpful

Stewed Cabbage

Reviewed: Aug. 9, 2007
Made this dish the other night and followed it exactly EXCEPT I added some fresh red chili peppers and an extra clove of garlic. It was so delicious that both me and hubby finished it all on its own--without a main or side dish! Would pair great with a flavorful meatloaf, roasted chicken, grilled seafood or meat.
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2 users found this review helpful

Apricot Lentil Soup

Reviewed: Jan. 4, 2006
This is a very nice and quickly put together soup. I found the cooking time a bit long for the simmering stage-red lentils cook so quickly--so I shaved at least 10 minutes off of the simmering time. I added much more Cumin and Thyme than the recipe called for, as well as a dash of Nutmeg which really brightened all of the flavors. Surprisingly good--inspires you to try different fruit/legume combos like pumpkin for example!
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2 users found this review helpful

Crusty Potato Bread

Reviewed: May 19, 2009
Nice change from plain white machine bread. Might be suitable for dressing up with some added flavors--like cheese!
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1 user found this review helpful

Italian Meatball Sandwich Casserole

Reviewed: Sep. 24, 2008
I went ahead and made this heart attack waiting to happen and it was actually pretty good. Not super duper extra fantabulous but it was definitely good--my family really got a kick out of it and ate it all up. I didn't cut up the bread into cubes--I sliced it so it would fit the bottom of the pan instead.
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1 user found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Oct. 23, 2007
I'm sorry but In my opinion, this recipe is missing a lot of what makes stroganoff, stroganoff. I just found it to be standardish so-so hum drum crock pot fare HOWEVER, the idea of using some cream cheese in place of or even combined with the sour cream does give it something. Personally, I'd rather make stroganoff with tons of fresh mushrooms, oregano, sherry etc. It is very easy to make and offers a simple ingredient list and isn't horrible tasting....so I'll give it 3 stars.
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1 user found this review helpful

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