Lyndsay Recipe Reviews (Pg. 1) - Allrecipes.com (1848942)

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Cajun Chicken Pasta

Reviewed: Oct. 28, 2014
This recipe is GREAT! My only minor changes were to use farfalle and I added andouille sausage. It's rare that I don't completely change a recipe here, but this one was simply delicious as written.
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Gingersnap Dip

Reviewed: Oct. 23, 2014
I prefer this with graham crackers instead of ginger snaps or vanilla wafers, and I also cut the sugar just a little bit (to about 3/4 cup) for personal preference. The dip is delicious. But if you really want a wow factor use this dip as a filling for pumpkin spice cupcakes (or layer cake) and watch people go crazy! 1/2 of this recipe will easily fill 24 standard size cupcakes. Next time I will probably skip the cool whip and make my own whipped cream, since I always have heavy cream on hand for the cupcakes.
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Chef John's Cioppino

Reviewed: Jul. 12, 2014
It was tough to make a recipe and stick to it, but I only made very small changes to this one. Instead of water I used chicken broth, but only because I needed to use it before it went bad. I also skipped the Dungeness crab, as I wasn't sure how to clean it and wanted to keep things simpler for myself. That being said, this recipe was awesome. Very flavorful and perfect with the fresh baked bread I served it with. I'm fairly sure that the person who said it was too sweet must have used a sweet wine (like a moscato or white Zinfandel), as mine wasn't sweet at all. I used the same Sauvignon blanc that I drink regularly and it turned out great. Not sweet at all. I couldn't find tomato purée at my grocery store, so I bought the tomato sauce that that didn't have any other ingredients than tomato purée and water. Be careful, though. Most tomato sauces had all kinds of extra seasoning added. Read the labels! This was my first time working with live mussels. Make sure you clean the outside of the shells and the easiest way to de-beard them is to use a paring knife to pull the beard against your finger and up out of the shell. Also, if you have any mussels in your bunch that are open and won't close back up that probably means the mussel is dead and you want to discard it. My only regret was that I didn't make a seafood stock from the shrimp I peeled (I bought large shell-on deveined shrimp) to add in place of the chicken stock I used out of necessity. Very good.
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3 users found this review helpful

Christmas Brunch Casserole

Reviewed: Dec. 27, 2013
We enjoyed the flavor of this, but there were just too many potatoes for us. Next time I would decrease the potatoes by 1/2 and double the eggs.
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Kofta Kebabs

Reviewed: May 15, 2013
I use this recipe to make lamb burgers for my fiance at least once a month and we both think this recipe is perfect just as written. That's new for me, since I never follow recipes and always put my own spin on things. This one doesn't need my spin. We serve our burgers with tzatziki sauce (I make my own), tomatoes, feta cheese, cucumbers and red onions. Delicious!
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3 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Oct. 25, 2011
This was *awesome*. I added a little extra hot sauce because I like the kick and served with sautéed vegetables. This was my first time trying quinoa and I could have eaten it all from the pan. I made mine in a loaf pan despite the recipe owner's suggestion because I didn't feel like touching the meat combo. It was a little crumbly, but I expected it and wasn't disappointed. Other changes - I left off the sweet topping for personal preferences and used 2 eggs. This was freaking delicious and I'll recommend to my friends!
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Chocolate Ganache

Reviewed: Jan. 22, 2010
I've always been intimidated by ganache, so I'd never make it. I don't know why - it was simple and tasted so great on my chocolate cake with chocolate mousse filling. WOW! Thanks so much for sharing this recipe.
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2 users found this review helpful

Heavenly Chocolate Mousse

Reviewed: Jan. 22, 2010
This was simply delicious! I used it as filling in a chocolate cake and my friends all thought I was half woman, half amazing. Thanks so much for sharing this recipe!
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Asian Lettuce Wraps

Reviewed: Dec. 24, 2009
Holy deliciousness! I used ground chicken and accidentally added a little too much chile pepper sauce, but they were still awesome. Next time I will add some finely chopped mushrooms for added texture, but this recipe is awesome as is. Thanks for sharing!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Dec. 7, 2009
After my boss brought the most amazing greek salad his mother-in-law made for our holiday party I could not stop thinking about how badly I wanted to move in with her so I could eat that salad all the time. So yesterday I realized I'd never be able to do that and set out to find my own recipe. THIS IS IT. I honestly did not think I'd ever be able to get back to that feeling I had when I was eating her salad, but this dressing is AMAZING. SIMPLY PERFECT. I also used it to marinate some chicken to eat with my salad - DELICIOUS. Thanks so much for sharing!!!
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Kalua Pig in a Slow Cooker

Reviewed: Nov. 18, 2009
Amazing! So simple and sooo, sooo good! I've made this quite a few times now and it turns out perfectly every single time.
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Braised Balsamic Chicken

Reviewed: Aug. 26, 2009
This was excellent! I did use fresh garlic instead of garlic salt, after browning the chicken deglazed the pan with a little red wine and added fresh mushrooms. Other than that i followed the recipe and thought it was fantastic. I served it over farfalle with sauteed green beans. Delicious.
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Crab Stuffed Chicken Breasts

Reviewed: Jul. 23, 2009
This was really, really good. I did make some changes, though. To start - I sauteed finely chopped onion and celery in butter with a little white wine. Once tender I added the crab, ritz cracker crumbs, fresh parsley, s&p, old bay and some finely chopped fresh mushrooms. Set aside. Used the same pan to make the sauce - I did use chicken stock, but also white wine and half and half. Added old bay, red pepper flakes. Split the chicken breasts, stuffed and then used the remaining stuffing to make stuffed mushrooms - AMAZING. Thanks for the great inspiration!
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Chicken Florentine Casserole

Reviewed: Jun. 23, 2009
I give my own version 5 stars, but my changes were enough for me to have to give it 4 stars as is. Here's what I did... Chopped then fried 5-6 pieces of bacon, set aside Sautéed the spinach and mushrooms with garlic, red pepper flakes, salt, pepper and a little white wine (from my glass) in the bacon grease Removed the spinach and mushrooms, placed in the bottom of the baking dish and sprinkled half of the bacon on top, then sautéed 3 chicken breasts (cut in chunks) with more garlic, some more white wine, salt, pepper, crushed red pepper While the chicken was sautéing, I melted ½ a stick of butter in a sauce pan, then added ½ and ½ (probably about a cup), squeezed in the juice of half a lemon, some Italian seasoning (about a tablespoon), more red pepper flakes, salt, pepper, garlic and whisked until it boiled. Once the chicken was just done, I added it to the top of the spinach/mushroom mix, topped it with the rest of the bacon and deglazed the pan with more white wine before adding my butter/cream mixture. Then about ¾ cup of parmesan cheese to thicken the sauce… Once the parmesan had melted enough and the sauce was thick enough I poured it over the top of the chicken. Baked for 20 minutes at 400, then added 1 cup or more of mozzarella cheese to the top and baked for about 10 minutes longer. Served over farfalle. RAVE reviews from my date – we both felt like we were in heaven eating this. So, so good.
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Chocolate Velvet Ice Cream

Reviewed: Jun. 23, 2009
Delicious! I used 2 cups of heavy whipping cream and 2/3 cup of half & half, but only because that was what I had. I also used almost 1/2 cup of cocoa powder and still thought it could handle more. I made mine more rocky road, adding mini marshmallows and chopped almonds. I will definitely make this again - so velvety smooth and delicious.
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Too Much Chocolate Cake

Reviewed: Mar. 7, 2009
We added chopped hazelnuts and used Ghiardelli dark chocolate chips to make this into what I would consider to be the best cupcakes ever. As we were mixing it my friend and I both commented that it was going to be way too dense and rich, but when they came out of the oven we discovered just how wrong we were. Delicious! We'll be using this recipe again and again. Thanks!
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Pumpkin Roll II

Reviewed: Oct. 7, 2007
Delicious! I followed the recipe exactly, as I've always eaten other people's pumpkin rolls but never made my own. I was nervous that it would be too hard, but it was so easy and so good. Everyone loved it. Oh wait, I did add some ground cloves and a little nutmeg. Thanks for the recipe!
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Yummy Quiche

Reviewed: Oct. 30, 2006
I thought this was fantastic and so did my boyfriend! I didn't have any chiles, but I will make sure I do next time, as I think they would have made the dish so much better.
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Oat Crusted Fish

Reviewed: Apr. 30, 2006
I really liked this recipe. It was crispy and tasted great. I added some Emeril seasoning to the flour for flavor, but followed the rest as posted. Would definitely make it again!
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Sauteed Portobellos and Spinach

Reviewed: Feb. 20, 2005
This was fabulous! The only thing I changed was using fresh spinach (personal preference). We'll definitely be making this again. Thanks for the recipe!
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