Lindsay Recipe Reviews (Pg. 1) - Allrecipes.com (1926783)

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Creamy Cajun Shrimp Pasta

Reviewed: Feb. 15, 2008
I LOVE this recipe. It's become a staple in our home. Just a few changes to make it gluten free for my celiac boyfriend... I use brown rice fettuchini pasta, and 1/8 c. corn starch in place of the flour. So simple and delicous!
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Flourless Chocolate Cake I

Reviewed: Feb. 15, 2008
I made this for a family gathering and they loved it! My boyfriend cannot have gluten, so this was a great dessert to prepare that the whole family would enjoy. I served with fresh raspberries and whipped cream. Yummy!
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Simple Spinach Lasagna

Reviewed: Feb. 15, 2008
Outstanding! I like to add mushrooms to this. My boyfriend who likes meat in dishes, didn't know this was meatless. The leftovers are great too. I sometimes freeze leftovers in Gladware containers and it tastes great reheated in the microwave. Much tastier for a quick meal than a frozen prepackaged dinner.
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Sugar Coated Pecans

Reviewed: Feb. 15, 2008
These were great to munch on during the holidays. I doubled the cinnamon but left all else the same. I tried with both Pecans and with almonds. Equally delicious with either one!
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Taco Pizza

Reviewed: Feb. 15, 2008
I followed this recipe to a T.. but just did not care for it. I was hoping for a taste similar to the taco pizza I used to eat at Pizza Hut years ago, but it just didn't fit the bill. My boyfriend who normally loves anythign I make, said that he wouldn't mind if I never made this again.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 15, 2008
I made this for an appetizer for my Valentine's dinner last night. It turned out better than I imagined. I used an 8oz package of baby portabellas, halved the cream cheese (would have been alot left over), added a drained 6oz can of crab meat and kept all the seasonings as is. I could have made a meal out of these! So good!
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Buffalo Style Chicken Pizza

Reviewed: Feb. 15, 2008
This was outstanding when I served it for the "big game." I used two chicken breasts (perfect amount for a large pizza serviing just two), Franks Red Hot Sauce and just enough Light Done Right ranch dressing to coat the crust. The whole bottle would have been too much. I also used Chebe bread as the pizza crust and baked that before I put the toppings on it. I couldn't wait to inhale the leftovers the next day for lunch.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 15, 2008
Delicious! I served the sauce on the side as previous reviews suggested and let it rest for about an hour outside the fridge.
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Sweet and Sour Chicken III

Reviewed: Aug. 6, 2007
Very good sauce. It's not as red of a sauce as you get in a restaurant, but don't let it discourage you from this tasty dish. This is a much healthier than takeout. I like that the chicken is grilled as well.
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Blueberry Pie

Reviewed: Aug. 6, 2007
Yummy! I picked up some fresh Michigan blueberries on my way back from vacation and made this delicious pie. Vanilla ice cream is the perfect compliment to a slice of this pie.
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Taco Seasoning Mix

Reviewed: Aug. 6, 2007
This is a great mix to keep on hand for quick taco dinners. So much cheaper than buying the packets and just as good.
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Modenese Pork Chops

Reviewed: Aug. 6, 2007
Don't change a thing! This recipe comes out delicious every time. Make sure to make a little extra sauce and saute the broccoli as the description suggests. It truly is the best veggie to pair with the pork chops. Add a side of wild rice and you've got a delicious dinner.
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BBQ Chicken Pizza I

Reviewed: Aug. 6, 2007
Excellent! We also used the Chebe gluten free crust and baked the crust by grillig it on our gas grill. I did substitute Montgomery Inn barbecue sauce and mozzarella cheese. This tasted absolutely gourmet!
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Hot Spiked Cider

Reviewed: Nov. 28, 2003
Yummy! First made this before for a football tailgateing party. Made it again this year, and can't wait to make again. I also used Captain Morgan's. Definately takes the cold bite out of a chilly day.
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Apple Crisp I

Reviewed: Oct. 16, 2003
Loved it. Made twice in one week. First time added 1/4 c. oats as suggested. Thought that the first layer of topping used a little too much sugar, although still good. Second time I used more oats (1/2 cup oats and 1/2 cup flour) and only 1/2 c. white sugar for topping. Substituted brown sugar for the white for the final topping. Thanks Sande for this great recipe that I don't feel quite so guilty about eating.
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3 users found this review helpful

 
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