LYNDALKHAW Recipe Reviews (Pg. 1) - Allrecipes.com (1903973)

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Eclair Cake

Reviewed: Mar. 5, 2011
Delicious and super easy to make. I used skim milk and low-fat whipped topping and it still tastes great.
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2 users found this review helpful

Tortellini Salad

Reviewed: Aug. 5, 2010
It was not bad at all, tastes delicious but I had to make various adjustments which is why I gave it 4 stars. First I added green and red bell peppers as well as cherry tomatoes to add color and variety. I also added more Italian seasoning (more like 2.5 teaspoons or so) as well as some red pepper flakes for a bit of heat. Real easy recipe, I liked it a lot and the combination of taste was great - but not really out of this world.
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12 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jul. 28, 2010
OH - MY - GOD! This was fantastic! The meatloaf part itself is pretty standard but the glaze was phenomenal. My husband and I loved it! I made some alterations - first, based on others' recommendations, I mixed the brown sugar and ketchup and then poured the glaze on top of the meatloaf. I also used a baking dish and formed the "loaf" in the middle of the dish (instead of using a loaf pan). This helped remove excess oil. Third, instead of saltine crackers, I used seasoned breadcrumbs. Finally, I also added some dashes of red pepper flakes to add some heat. I served it with garlic and chive mashed potatoes and a spinach tomato mozzarella salad. I'm so excited because there's plenty for leftovers. Delish!
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3 users found this review helpful

Garlic-Herb Roast Pork

Reviewed: Jul. 24, 2010
Fabulous pork dish! It was super easy and took little prep time. I made some modifications. First, I too didn't use fresh herbs as suggested by other folks. Instead of rosemary and sage specifically, I used dried oregano and Italian seasoning. I also added 1/2 lemon juice into the paste - it made the paste slightly watery but I think it added to the flavor and kept the pork loin moist. I also quartered about 6-7 red potatoes, salt-and-peppered them and drizzled with olive oil, and placed the potatoes around the pork loin to roast along. About 30 mins into roasting, I topped the pork and potatoes with slices of red onion and let the onion cook to a crisp. The whole ensemble was amazing! Try it - it is really easy. I served the roast pork with a tomato mozzarella salad with homemade vinegrette. We had plenty for leftovers too, so the next day we had it with a side of chicken and mushroom rice. Delicious!
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120 users found this review helpful

Tortellini Bake

Reviewed: Feb. 6, 2010
I have a very finicky 3 year old who refuses to eat vegetables but loves pasta. So I decided to try the IDEA of this recipe with a lot of changes using certain ingredients at hand. This is going to sound like I made a completely different dish but I followed the directions the same. I give this recipe 5 stars simply because of its versatility in using whatever ingredients you have at hand. First, I didn't have light cream or mozzarella, and so I substituted the sauce with with regular Prego speghetti sauce (major change). Didn't have onions, zucchini, or fresh squash so I used frozen chopped broccoli and frozen cooked squash (pureed) instead. Sauteed all frozen veggies + red bell pepper in olive oil, added the Prego sauce + salt + pepper + fresh basil. To top it off, I used 2 cups of shredded Mexican blend cheese, baked it in the oven as directed until the cheese melted. It turned out amazing and my 3 year old LOVES it. So parents, if you have finicky kids, here's what I learned - frozen cooked squash not only thickened the sauce but sweetened it (AND you can't tell it's vegetables!) It was delicious!
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7 users found this review helpful

Tantalizing Turkey and Blue Cheese Meatballs

Reviewed: May 11, 2009
I don't eat red meat so this was a recipe I was real excited to come across. This tastes fantastic; however I made several small changes. First, I increased the cooking temp to 425 F and since I like my meatballs browned well, I kept them in the oven for closer to 30 - 35 minutes. Perfect! I also added 1/2 cup more bread crumbs because it really helped the meatballs form better. I think the next time I make it, I'll make these other changes too: add maybe 1-2 more tbsp of blue cheese because it was very, very mild, but my husband thought it was just right. I will also use only 2 egg whites instead of 3, because it tended to get pretty runny and difficult to form. I served it on a bed of pasta and speghetti sauce last night; my husband reheated it tonight to make a spectacular meatball sandwich. Great recipe!
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1 user found this review helpful

Zucchini Cobbler

Reviewed: Aug. 31, 2008
We had a zucchini invasion in our garden and had to do something about it and I love trying new unheard of things! This recipe was great but being the non-baker that I am, it took me a little longer to get everything prepped up before it headed into the oven. As a general rule, I learned that 8 cups of zucchinis = 5-6 medium sized zucchinis. When I was cooking the zucchinis, I only had 1/2 cup of white sugar on hand, and I substituted the other 1/2 cup with brown sugar... no problems at all and if anything it may have helped mask the bitter taste others were talking about. Also, I'm not sure if others encountered this problem but the amount of flour in this recipe may have been too much. I may cut it down to 3 or 3 1/2 cups of flour because I eventually had some flour residue on top of my cobbler. Despite this though, what a fabulous recipe and a fantastic way to get ride of all the extra zucchinis popping up at the end of summer.
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0 users found this review helpful

Roasted New Red Potatoes

Reviewed: Aug. 31, 2008
Yummy, delicious! Very simple and easy recipe. One word of advice - eat it soon after you take it out of the oven or don't cook it too much in advance because the potatoes will get very salty the longer it sits around.
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4 users found this review helpful

Thai Cucumber Salad

Reviewed: Aug. 31, 2008
This wasn't bad but I wasn't completely satisfied (I'd probably give it a 4.5 if that was an option). I think it might be helpful for the cucumbers to be sliced into strips in order for the flavor of the cucumber to be infused with the strong cilantro-vinegar dressing. Also, it's crucial to use fresh jalapenos - the canned ones just won't cut it. We actually ate this with turkey tacos and they were good!
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19 users found this review helpful

Santa Fe Soup

Reviewed: May 23, 2008
This is excellent though I don't know if I would classify it as a soup; more like a hearty dip or as my husband calls it, a cheesy stew :) I used ground turkey (we don't eat red meat) and it worked out fine. Didn't have any canned tomatoes with green chiles handy, and so instead, I used 1 cup of medium salsa (Big Lots has a southwestern salsa with black beans and corn). Delicious!!! I also added about 1/2 packet of taco seasoning, as suggested by other reviewers, and also omitted salt. This was a great meal, served with heated crispy taco shells and a salad.
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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Apr. 28, 2008
Yummy! I followed what others have suggested in the past - to use 1 can of cream of chicken and 1 can of cream of celery. I also added a can of mixed vegetables, and just before serving, I added quick dashes of salt, pepper, and dried rosemary and thyme. It was deelish!! Thanks for the recipe!
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2 users found this review helpful

Roasted Rosemary Cauliflower

Reviewed: Jan. 16, 2008
We really enjoyed this recipe even though we never had roasted cauliflower before. I also used dried rosemary instead of fresh and added garlic powder into the mix. I accidentally overroasted them a little bit but they still tasted delicious! Thanks for a wonderfully easy recipe.
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5 users found this review helpful

Pineapple Angel Food Cake I

Reviewed: Dec. 4, 2007
I agree with other reviewers that you need to use the cake mix that doesn't require mixing 2 bags. That was the only kind I had on hand and so I used it anyway. Instead of mixing the cake mix with water like the instructions on the box, I mixed it with the pineapple juice. The cake (as others had mentioned) turned out flat but I made two pans and stacked them together. After it cooled, I put a layer of cream cheese frosting in between the 2 layers and then heated the rest of the frosting in a pan and drizzled a glaze over the cake. It turned out extraordinarily well and my friends were impressed with the presentation. I only give it 4 stars because it took so much improvisation from the original recipe.
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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 2, 2007
WOW! These are probably the best batches of cookies I have ever made. They are so chewy, yummy, absolutely heavenly. Some alterations: I used peanut butter and milk chocolate morsels instead of semi-sweet chocolate chip morsels and used french vanilla pudding instead of just plain vanilla. I feel that it really added on to the taste. Be careful not to make the cookies too flat because they're soooo soft and so decadent, they may break (of course it wasn't a problem for me, since I am a "eat-as-you-go" cook :) This was so great I am thinking of making them as Christmas treats for family and friends. Thanks for sharing!
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2 users found this review helpful

Pecan Breaded Chicken Breasts

Reviewed: Dec. 1, 2007
This was so fantastic. My husband and I are big fans of O'Charley's Pecan Chicken Salad and this tasted so much like it! I made several changes: I sliced the chicken breasts into thin strips and breaded them individually. The pecans didn't stick as well to the strips but they topped off our salad beautifully. I also didn't have flour and used breadcrumbs instead. I dashed some garlic powder, saffron and parsley (I was feeling adventurous). It turned out to be a really good and easy meal. Thanks for sharing this recipe - it's a keeper!
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Parmesan Chicken II

Reviewed: Oct. 31, 2007
Absolutely yummy! I followed a previous reviewer's advice about adding breadcrumbs, dried oregano and parsley into the mix. I also used two eggs instead of one to better coat the drumsticks. I did not have grated Parmesan, and used shredded Italian-mix cheese (Romano, Parmesan, Asiago and Mozzarella) instead but it turned out fantastic. This is a keeper!
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1 user found this review helpful

Broccoli Cheese Soup

Reviewed: Oct. 23, 2007
It was my first try making broccoli cheese soup and I guess maybe I had added too much broth or maybe the cheese wasn't right that it turned out more watery/brothy than it was supposed to be. I also ran out of garlic powder which may account for the blandness. However, in that situation, I managed to salvage the situation by seasoning the soup with some salt, dried oregano, parsley and garlic chives. It worked out well, but next time I think I will spring for Velveeta (I used regular brand cheese this time) and maybe reduce the chicken broth to using only 2 1/2 cans.
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Glazed Chicken Wings

Reviewed: Sep. 30, 2007
The taste was good but I had to make some adjustments. I did what one reviewer suggested and seasoned the wings with lemon pepper seasoning, popped them into the oven for 25 mins and then added the sauce to it, baked the whole pan for 1 hour. The problem was that there was way too much sauce and though the taste was good, it didn't caramelize as well as I'd hoped it would. Next time, I will do all of the above, except cut the portion of the sauce down to about 1/2 of what it currently calls for now.
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2 users found this review helpful

Seven Layer Taco Dip

Reviewed: Sep. 16, 2007
I served this taco dip at a football game get together at our home, and got wonderful reviews! However, I did make several changes. I added store-bought guacamole in the center layer (before I topped the salsa on) and added chopped cilantro and some jalapeno peppers on the layer after the diced tomatoes (instead of green peppers). I thought that really "salsa-sized" the taco dip and the cilantro added a yummy tang to the dip. Make sure you use thick/chunky salsa. I used homemade salsa with homegrown tomatoes and it was a little watery than store-bought, so there was a little pool of water in the middle of the dip. That was my own doing though, so I still think this recipe is a real keeper!
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Tomato and Basil Quiche

Reviewed: Sep. 7, 2007
This was a wonderful recipe on its own, but I did make some modifications. First because of our abundant tomato harvest this summer, I used 5 small tomatoes instead of 2 as called for in the recipe. I also took the advice of previous reviewers and coated the tomatoes with bread crumbs instead of flour. To vary the veggies up, I added about 1 cup of chopped kale, 1/2 cup of chopped mushrooms and 1/2 cup of chopped celery, and sauteed them together with the onions in olive oil (I also added about 1 tbsp of garlic for flavor). My kitchen smelled fantastic! I used Kraft Five Cheeses blend (provolone, mozzarella, asiago, parmesan and romano) instead of Colby Jack. This was simply delicious and a real treat for our supper tonight. Thanks for sharing this recipe!
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