Teacherlinda Recipe Reviews (Pg. 1) - Allrecipes.com (19034587)

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Honey Mustard Grilled Chicken

Reviewed: Sep. 15, 2011
Made this tonight and loved it. Used 2 chicken breasts and a package of chicken tenders (thawed these by mistake). Had to make 2 small changes. I didn't have steak sauce, so used Worcestershire sauce. It worked fine. Also, no outdoor grill, so used an indoor grill. Tasted great. Very picky adult son commented on how good the chicken was. Served it with rice pilaf and sauteed peas and shallots. Cooked in no time, especially the chicken tenders. Will definitely make again.
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Pork Medallions

Reviewed: Oct. 23, 2011
husband liked it more than I did. Served it over buttered noodles with steamed carrots on the side. Made twice as much sauce since the tenderloin was gigantic! Needed more salt. Also used Italian seasoning since that was what we had. Husband wants it again, so may tweak it with a little more seasoning.
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Savory Pork Roast

Reviewed: May 3, 2012
Made this last night for dinner. Husband liked it, although he is not a pork lover. The flavor was very good, and it was easy to make. I made a few small changes. Added olive oil to rub to make it stick and help roast to brown. I also made a few slits in top or roast and added garlic and some of the rub to them. Roast took about 2 hours to reach a temp of 150, but I had a 5 lb. one, so that was to be expected. Let it rest for about 10 minutes, and it was done perfectly. Roast was still on the dry side, but this seems to be the nature of pork. I will make this roast again.
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Grandmother's Oatmeal Cookies

Reviewed: Aug. 1, 2012
This is a very flavorful recipe. Easy to make. I never tried Putting the eggs and raisins together and this made all the difference in the world! Our raisins were a little hard but soaking them made them plump and juicy. I also rolled the balls in cinnamon and sugar, and this small step also seemed to make a huge difference in taste and texture. This will definitely be the oatmeal recipe I use from now on. Many thanks!
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Marinated Flank Steak

Reviewed: Aug. 26, 2012
This was delicious! This was the first time I ever cooked flank steak, and it couldn't have been easier. I followed the recipe, except I used balsamic vinegar instead of red vinegar. The meat was tender and very flavorful. I served it at a dinner party, and everyone loved it. Grilling it was easy, about 8 minutes a side for medium rare. I prefer it a little more done, so next time I will probably cook it a few more minutes. I also used the same ingredients to marinate veggies to grill, and they turned out great, also! Served it with rice pilaf and a salad. Meal was great! Will definitely make again! Thanks for recipe. Also, I marinated it overnight, since I didn't have time today.
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Baked Soy Lemon Chops

Reviewed: Sep. 26, 2012
Made this last night. It was very good. Pork chops were moist with lots of flavor. Husband and son liked it. Easy to make. Baked it a little longer than stated, since I was making 6 chops instead of 4. Was a little salty, but used low sodium soy sauce from Trader Joe's, so it was not overwhelming. Served it with mashed potatoes and sauteed spinach. Will definitely make again.
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Grilled Balsamic and Soy Marinated Flank Steak

Reviewed: Jul. 24, 2013
Really good! steak was tender and flavorful. Was easy to make. Left it in the marinade for three days (not on purpose) Took about 7 minutes a side to grill. Husband also really liked it. Will make again, especially when having company, Made it exactly as written.
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Grilled Zucchini

Reviewed: Jul. 24, 2013
Was a nice change for zucchini. I love zucchini, but husband not too fond of it. He liked this version for a change. Grilling added a nice smokey taste. Will make again, although will either cut into thicker slices, or grill for shorter amount of time. Didn't really taste the balsamic vinegar,so may add it to the bowl with the other ingredients. We both love the taste of balsamic and there just wasn't much balsamic flavor. This easy marinade would be good on other vegetables or even meat.
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Hawaiian Chicken Kabobs

Reviewed: Aug. 11, 2013
This was terrific! Had not made kabobs in years. Meat always seemed dry. Not this recipe! The chicken was moist, and the veggies were perfectly done. I made a few minor changes. I used white wine in place of sherry, since that was what I had on hand. I also separated the meat from the veggies when marinating and cooking. I also included mushrooms since my husband loves them. The most time consuming part of this meal was threading the kabobs! Hubby, who does not like onions or peppers, actually commented on how much he liked them with this meal. Also, I made double the amount of marinade for four chicken breasts. This seemed like just the right amount of marinade. As other people suggested, I took the marinade from the veggies, put it in a small pot, and boiled it to reduce. This was then used the last 5 minutes of grilling to baste the chicken and veggies. Absolutely delicious!! Will definitely make again. The grilled pineapple was especially wonderful with the marinade.
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Hawaiian Chicken Kabobs

Reviewed: Aug. 11, 2013
This was terrific! Had not made kabobs in years. Meat always seemed dry. Not this recipe! The chicken was moist, and the veggies were perfectly done. I made a few minor changes. I used white wine in place of sherry, since that was what I had on hand. I also separated the meat from the veggies when marinating and cooking. I also included mushrooms since my husband loves them. The most time consuming part of this meal was threading the kabobs! Hubby, who does not like onions or peppers, actually commented on how much he liked them with this meal. Also, I made double the amount of marinade for four chicken breasts. This seemed like just the right amount of marinade. As other people suggested, I took the marinade from the veggies, put it in a small pot, and boiled it to reduce. This was then used the last 5 minutes of grilling to baste the chicken and veggies. Absolutely delicious!! Will definitely make again. The grilled pineapple was especially wonderful with the marinade.
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Deep Dish Lasagna

Reviewed: Sep. 3, 2013
Made this last night, with some modifications. I used 1 lb. ground beef, and 1 lb. sweet Italian sausage. Doubled the amount of tomato sauce and used more water than recipe called for. Eyeballed the seasonings, so probably used more than recipe stated. Also let it simmer for about 2 hours before assembling the lasagna. Used more cheese, but did mix the ricotta, spinach and parmesan with eggs and seasonings as called for in the recipe. I make lasagna a few times per year, but have never mixed eggs with the cheese. I was hesitant to try this, but it was really good this way. I followed the instructions for layering the lasagna, just put the rest of the ricotta and parmesan on the top layer of the noodles; covered with the sauce and mozzarella and baked it according to directions. It was absolutely delicious! Also, even though I doubled the sauce ingredients, it still made only one pan of lasagna. I used a few more noodles than called for (trying to use the entire package). It was extremely heavy so we needed only a small slice. Served it with a green salad and Italian bread for a wonderful dinner. Thanks for the recipe. Sorry to have made so many changes, but it was only with quantity. I thought we would have extra sauce for freezing, but no such luck. Used it all in this lasagna. Not sure if we would have enjoyed it so much with less sauce.
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Cranberry Pistachio Biscotti

Reviewed: Dec. 22, 2013
This was the best biscotti cookie I ever made! I have tried many biscotti recipes, and none of them can touch this one. It was easy to make; the hint of wetting your hands while shaping the logs worked wonderfully! They were sweet, but not too sweet. I followed the recipe exactly with a tad less pistachios, but only because the amount I bought was a little shy of the full amount. I don't think this lack altered the taste at all. I did have to bake them a lot longer for the first baking time, but I'm not sure my oven was working well. I baked them until they were a little browned, let them rest for about 10 minutes, then cut them. I had no problem with the cookies splitting when cutting them. I used a chef's knife, and pressed down on the handle and blade to make a clean cut. I also baked them the second time about 12 minutes, but again, it could have been my oven acting up. My husband had one, and said they were the best biscotti he ever had, even better than the Italian bakeries here. I'm going to hide them, as I want to serve them at Christmas. I will definitely make these again. Oh.....I did roughly chop the pistachios and cranberries before incorporating them into the batter. These are DELICIOUS!!!!!
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Artichoke Chicken

Reviewed: Feb. 12, 2014
Just made this tonight for husband and myself. I had to make a few substitutions based on what we had on hand. I did not realize that the artichokes we had were in water and not in a marinade. I added a few splashes of red wine vinegar (what I had) and could not find garlic pepper, so added a few cloves of chopped garlic. Also, I substituted sour cream for most of mayonnaise, since we don't like mayo so much. Still, with these changes, hubby loved chicken. Oh, I also browned the chicken first in a little olive oil since we prefer browned chicken. This is a very flavorful dish and I will make again since hubby is a artichoke fanatic! Thanks so much for this recipe. It is truly delicious.
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Easy Shake and Bake Chicken

Reviewed: Mar. 11, 2014
Made this last night. Changed the recipe a bit with ingredients I had on hand. Made with boneless, skinless chicken breasts. Eyeballed the flour and spices for two pieces of chicken instead of 6 servings. The spices were very good. Made a light breading on chicken. Used olive oil and canola with a small bit of butter for the frying. Chicken came out really well.....moist and delicious. The paprika added a wonderful taste and color to the dish. Husband really liked it. I will make this again, but may change up the spices for a different flavor.
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Best Black Beans

Reviewed: Jul. 17, 2014
Made this last night for a birthday party for adult son. Everyone raved about this dish. I doubled the recipe, didn't add any more salt and partially drained one can of beans. I also let it simmer longer while the rest of the dinner came together. Served it with Mexican rice III from this sight, a big green salad along with chicken and beef tacos with all the toppings. Dinner was delicious and we have hardly any leftovers for tonight's dinner. Will definitely make again.
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Mexican Rice III

Reviewed: Jul. 17, 2014
Served this last night for a taco party for 8 adults. The rice was delicious and easy to make. Everyone loved it and I got lots of compliments on this dish. I will definitely make this again.
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Marinated Pork Tenderloin

Reviewed: Sep. 6, 2014
Made this last night. Followed the recipe almost exactly, except I used fresh minced onion as I didn't have any dry (my mistake). I also doubled the recipe since I wanted to marinate some veggies to grill along with the pork tenderloin. I made sure to double all ingredients, including the cinnamon. It was very easy to make. Unfortunately, I could only marinate the pork for 4 hours, but the flavor was still incredible. Since I had two pork tenderloins, I did experiment with one, by piercing one after marinating and before grilling, with a meat tenderizer. Both my husband and I liked this one more, since the marinade went into the meat and not just on top. We grilled the veggies in a basket on the grill, and they were absolutely wonderful! I drained the marinade from the veggies (I had marinated the pork and veggies separately) into a sauce pot, reduced the sauce and added a slurry of cornstarch and water to thicken it. My husband used this over his meat, and thought it added a lot of flavor. This could be used over rice or mashed potatoes as a side dish. We served it with corn on the cob and corn bread . Thanks for this recipe. It is wonderful!!
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Marinated Pork Tenderloin

Reviewed: Sep. 6, 2014
Made this last night. Followed the recipe almost exactly, except I used fresh minced onion as I didn't have any dry (my mistake). I also doubled the recipe since I wanted to marinate some veggies to grill along with the pork tenderloin. I made sure to double all ingredients, including the cinnamon. It was very easy to make. Unfortunately, I could only marinate the pork for 4 hours, but the flavor was still incredible. Since I had two pork tenderloins, I did experiment with one, by piercing one after marinating and before grilling, with a meat tenderizer. Both my husband and I liked this one more, since the marinade went into the meat and not just on top. We grilled the veggies in a basket on the grill, and they were absolutely wonderful! I drained the marinade from the veggies (I had marinated the pork and veggies separately) into a sauce pot, reduced the sauce and added a slurry of cornstarch and water to thicken it. My husband used this over his meat, and thought it added a lot of flavor. This could be used over rice or mashed potatoes as a side dish. We served it with corn on the cob and corn bread . Thanks for this recipe. It is wonderful!!
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Caesar Salad Supreme

Reviewed: Sep. 16, 2014
The salad dressing was absolutely over the top delicious!!! As good as any we get in a restaurant, and better than many restaurants. I did not make the croutons as I did not have enough time, but will try them in the future. I had never used anchovies before, and in fact, avoided any recipes that called for them. But I decided to bite the bullet and try it. I did use anchovy paste instead of fillets, but I doubt that this made much difference in taste. We served this over Romaine lettuce with grilled chicken and store bought croutons. If you try this, you should love it!!!!!
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