Cheryl Linarelli Recipe Reviews (Pg. 1) - Allrecipes.com (18893268)

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Cheryl Linarelli

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Raspberry Lemon Muffins

Reviewed: Mar. 10, 2014
These muffins came out very nice albeit not as sweet as my husband usually likes his desserts. I made a few modification that may have contributed to this: I used 0% Fage Greek yogurt as it was all I had on hand. This yogurt is quite thick, less sweet, and has a sour note. The resulting batter was more like cookie dough than muffin mix. However, to rescue the consistency I mashed fresh whole raspberry (my husband prefers the tie-die effect of the mash over the whole fruit) and incorporated it into the mix. This loosened up the batter and added the fresh fruit element. I liked the flavor of the lemon and did add the extract to really bring out the citrus. All-in-all after baking these muffins, I was happy with the results. Next time I'll either add a bit more sugar if repeating with the Greek yogurt or maybe add a lemon icing to the top.. I used turbinado sugar to sprinkle on top of the batter before baking. It was a nice touch.
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Smooth and Creamy Peanut Butter Pie

Reviewed: Dec. 3, 2013
This pie was surprisingly easy to make and has a scrumptious decadent peanut butter flavor. My husband adores it. The only change I made was hand-whipping Bird's Dream Topping instead of using Cool Whip as you cannot get Cool Whip in UK grocery stores. I would make this pie again and again. This recipe will become a dessert staple.
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Slow Cooker Sweet and Sour Chicken

Reviewed: Dec. 14, 2012
My husband loved this dish (he's a fan of sweet foods)! I was sure to buy an original recipe BBQ sauce (nothing with extra sweetness like honey varieties) and served it over plain steamed rice. I particularly liked the color of the dish - a nice, rich, and warm. I'll definitely make this again as it was a big hit in our house.
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3 users found this review helpful

Spicy Slow-Cooked Chili

Reviewed: Dec. 9, 2012
I halved this recipe to avoid making too much and made it *almost* exactly as the ingredients are written (with the exception of accidentally adding all 3 Tbsp of the chili powder) and it was delicious. Even the picky eater in the family, my husband, loved it! He spooned it over warm tortilla chips and added lots of freshly grated cheddar cheese. Am planning to make this again today!
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6 users found this review helpful

Honey and Rosemary Sweet Potatoes

Reviewed: Dec. 9, 2012
This was an easy-to-make recipe and something I'll definitely try again. The rosemary was a bit too powerful for me so I will reduce the amount used next time to strike a greater balance for my palate. Overall this is a recommended try as it has nice elements of sweet and savory.
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0 users found this review helpful

Kidney Beans and Corn

Reviewed: Apr. 12, 2012
This dish is okay. It's not spectacular and it's not repulsive. I made the dish as it was suggested with a slight modification: I used a yellow bell pepper as I didn't have a green one on hand and I'm not a fan of the can "sludge" that comes from un-rinsed beans so I rinsed the beans and replaced the exact quantity of can liquid with chicken stock. This dish has the desire to be great but it's missing something. It's okay and I'm eating it as I write this but it's not a dish that I would rush to make again. As another reviewer said here, this could be a nice base recipe but it needs more massaging before this becomes a go-to recipe.
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2 users found this review helpful

Quinoa and Black Bean Chili

Reviewed: Apr. 7, 2012
I just recently adopted a whole food free from processed foods and gave this recipe a whirl. It's fantastic. I did make a few changes such as subbing the vegetable oil for heart-healthy olive oil and I added fresh chopped cherry tomatoes, fresh peas, and fresh sprouts while eliminating the zucchini, chipotle peppers, an cilantro (I didn't have any on hand!). It required more tomato base to compensate for the extra ingredients but with slightly more fresh peppers and garlic, it was delicious! I served it over red quinoa and have already made my second batch. Hearty and healthy!
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Chicken Pot Pie I

Reviewed: Nov. 20, 2006
Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge. I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in my pie plate for about 10 minutes on 350 degrees. This ensures no sog in the final product. While this is baking I mixed all other ingredients together making the following substitutions: (1) Use frozen mixed vegetables or peas/carrots mixture in lieu of the canned (fresher flavor). Microwave them for half the time the instructions on the bag indicate to prepare them. (2) Omit the milk and use 1 can of your favorite cream soup (I use chicken) and another can of the 98% fat free cream soup to cut calories (broccoli and mushroom work very well). (3) Add additional spices to liven up the flavor: rosemary, poultry seasoning, salt & pepper, and a few dashes of hot sauce. (The hot sauce will not overpower or overheat the dish!) I followed the instructions on placing the top crust and baking as indicated in the original recipe and got an amazing result. I've already made this twice and intend to keep making it for quick dinners and lunchtime on the go. ENJOY!
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255 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jun. 6, 2006
I was skeptical of this recipe because, quite frankly, it looked a bit too easy. I am used to more complicated cobblers. I had some fresh strawberries in the refridgerator that I didn't want to go bad and decided to use them for this dessert. I am amazed at how great the cobbler presented itself and tasted. I used a stoneware pie dish and melted the butter in the oven as suggested but scaled back on the amount -about 3 Tbsp. I mixed the ingredients as it stated and sliced the fresh strawberries onto the top (didn't place them in whole as they were extra large) until the top of the dish was blanketed with them. I let the cobbler bake for about 50 minutes and served it warm with a dollop of cool whip on top. Fantastic. My dinner guest was quite amazed and impressed. This was the easiest and one of the best tasting cobblers I've made to date (and I bake A LOT). Next time I'll try experimenting with different fruits.
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African Curry

Reviewed: Jun. 6, 2006
I have no need to eat restaurant curry ever again as this recipe is fantastic IF you make some modifications! Before starting to cook, I marinated the cut chicken in a mixture of plain yogurt, tumeric, and pepper to give the chicken a great flavor and prevention against drying out. Once you start the actual dish, add extra onion and a lot of extra garlic (I used 6 cloves) and saute taking care not to burn the garlic. I added a bit more canned tomato than the recipe called for and supplemented with fresh chopped plum tomatoes. Add more curry than the recipe suggests - perhaps 1 Tbsp or more to suit your taste. I was a bit heavy-handed on the salt and it was perfect. The end result will be too bland if you're not. Tasting as you go is your best bet. Prior to adding the coconut I was sure to add a healthy dash of cayenne pepper to give the recipe a kick. I only added 1/2 of the can of coconut milk as any more would have made the dish too soupy. During this stage I also added about 1 Tbsp of light brown sugar and juiced only 1/2 of a large lemon. This dish will amaze YOU as well as your friends and family if modified to your liking. Don't be shy with experimenting with flavors. The next modification will be to add vegetables to the saute.
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116 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Sep. 1, 2004
This is unequivocally the BEST blueberry muffin recipe I've found to date. I made this for both my office and for the boyfriend and the muffins received RAVE reviews all around. Incredibly easy and delicious. Hint, I added more blueberrys than the reciped cited and doubled the recipe for 30 beautiful treats.
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1 user found this review helpful

 
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