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

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Lina G.

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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

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

Artichoke Spinach Lasagna

Reviewed: Jan. 30, 2009
I made this recipe exactly as written only I used Oven Ready Lasagna noodles--crossed my fingers hoping all the watery sauce would be enough to cook them and it worked. Whole family absolutely loved this one. Thanks for sharing--definitely keeping this one around.
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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

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

Vegetarian Sweet and Sour Meatballs

Reviewed: Dec. 21, 2007
These are surprisingly pretty good and definitely taste better the next day.I have made these twice now. I used a home made Autumn Fruit spread instead of the jam called for in the recipe the second time around and they were extra yummy. Everyone really likes this recipe--thank you for sharing.
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0 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

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

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

Creole Seasoning Blend

Reviewed: Oct. 3, 2007
Excellent. I used whole dried spices and crushed them to obtain the most intense flavors. Thanks for sharing--this one is a keeper!
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1 user found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Feb. 1, 2010
Surprisingly really good!
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0 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Sep. 14, 2007
I've made these a few times now and they are just wonderful. I love the use of fresh ginger in these--these cookies are a must have for spiced cookie lovers.
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1 user found this review helpful

Taco Seasoning I

Reviewed: Aug. 9, 2007
This is an excellent spice mix. Works beautifully!
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1 user 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

To Die For Blueberry Muffins

Reviewed: May 24, 2007
This recipe is totally yummy--I do find however that there's a lot of left over crumb topping--but that's okay because you'll want to make some more tomorrow! I make these using a Texas Muffin pan instead. The recipe yields 4 jumbo muffins. Baking time is of course increased. I've also discovered that it's a lot of fun to swap out the fruit--our family's favorite is made with drained whole cherries that I can myself using vanilla schnapps! This recipe has become a mainstay in our family. Thank you!
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Sean's Falafel and Cucumber Sauce

Reviewed: May 24, 2007
Once I discovered a sharp edged pastry cutter was the ideal tool to mash those pesky chickpeas--the recipe assembly was pretty effortless. I have to say that this is so much better than any falafel I've ever had from any eatery. I'm totally impressed. The only thing that I may change the next time around is to add a bit more cayenne pepper--but that's just my personal preference and not a reflection of this totally awesome recipe! Thanks ever so much for sharing this one!
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1 user found this review helpful

Moroccan Lentil Soup

Reviewed: Sep. 18, 2007
Most excellent exactly as directed! Thanks so much for sharing!
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1 user found this review helpful

Southern Fried Cabbage

Reviewed: May 9, 2007
WoW, this is a real treat for a Hungarian like me. Has a very European flavor to it. Great recipe!
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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

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

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