LINDA LOBO Recipe Reviews (Pg. 1) - Allrecipes.com (1939486)

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Russian Mushroom and Potato Soup

Reviewed: Jan. 12, 2009
I thought this soup was great - not too hard to make either. I mistakenly dropped all 5 Tbls butter into the saucepan to sautee my onion (instead of leek) and carrots (frozen with the ice washed off) and didn't see how that harmed anything. We're not as big a fan of dill, so I just used a bit less. The Half and Half and flour mixture thickened up the soup just fine. I'm looking forward to more of this tonight!
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Italian Sausage and Stuffing

Reviewed: Dec. 1, 2008
This was great. Browned the sausages and mushrooms in the skillet and mixed an enitre can of chicken broth with the stuffing (I used about 1/2 bag of Sage and Onion stuffing - but I added more sage and onions), generously sprayed my pan and plopped it all in there. I shoulda thought not to put the cheese on until the end, but I checked on it and then covered with foil and it was fine. I just added more cheese for nice melty stuff. Oh, and I used Hot Italian Turkey Sausage. My husband was pretty happy with the whole thing.
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Simple Beef Stroganoff

Reviewed: Dec. 1, 2008
So I searched for a recipe that had ingredients I already had in the house and I decided on this one. After scanning through the most helpful reviews, I browned the beef while rehydrating some minced onions. Drained, then added a few sprinkles of Worchestershire sauce, Cream of Mushroom with Garlic Soup, the onions, some garlic powder, some orgegano, salt, pepper and some frozen peas and let that simmer while the egg noodles cooked. I added a 'lil bit of milk too, because it wasn't saucy enough. Added the noodles and combined and then added in some sour cream with chives ('cuz that was in the fridge). It had some nice flavor and really, the only thing I'd change would be to add fresh mushrooms next time.
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Chicken Wellington Casserole

Reviewed: Jul. 24, 2008
Like others, I tinkered with this recipe too. I used 1/3 less fat cream cheese, low sodium chicken broth and the lower fat crescent rolls and didn't notice any lack of flavor. I had 3 Thin Cut boneless, skinless chicken breasts and I used olive oil in the skillet, instead of butter, and seasoned them while they cooked. After removing them, I poured in some chicken broth, plonked in 4 oz. of the cream chicken, a bunch of chopped mushrooms ('cuz we can never have enough) and the green onions and heated that up, stirring once in a while. Meanwhile I separated the the crescent roll dough into two square sections and rolled them out a little bit to make 'em bigger. I spread the cream cheese and 'shroom sauce on the dough, topped with the chicken breast and wrapped the dough around it then put them both in a baking dish and followed the other's advice of an extra 20 minutes of baking, covering with foil part of the time to prevent burning. These were absolutely delicious and my beef wellington luving husband immediately said that they were "keepers." Thanks to all of those who added their input.
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Vegan Split Pea Soup I

Reviewed: Nov. 16, 2007
Well, I followed the crockpot instructions and 2.5 hours on high just don't cut it. It was more like 5.5 hours on high. Of course, ditzy me didn't soak the peas first, but the potatoes and carrots were not soft enough at 2.5 hours either. I made this for a vegetarian friend who was sick, so I used 3 14oz cans of vegetable broth, a can of cream of celery soup ('cuz I had it and didn't have celery) and then one 14oz can of water - I did not use any barley. Chopped up some baby carrots and 2 long potatoes (next time I'll just use one), a whole onion, a bag of dried split peas, and the rest of the seasonings. Once it was done, I thickened with instant mashed potatoes and added more pepper and added my salt then. I think it turned out quite well and my vegetarian friend was veeerrrry happy.
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Burgundy Pork Tenderloin

Reviewed: Nov. 12, 2007
I found this recipe in one of my AllRecipe cookbooks and didn't get on the computer to look for any helpful hints from the reviews. I had a 2.36 lb whole tenderloin, which I had to tie together to roast, and I did not sear first. Just seasoned with pepper, garlic powder and salt, sliced onions on top (didn't have any celery) and 2 cups of the burgundy cooking wine found in grocery stores. I was worried about this because you're supposed to cook with wine you would drink - well neither of us can stand red wine, but love foods flavored with red wine, so that's how I compromised. For those who thought the wine taste was too heavy, it might be an idea for you, becase neither of us thought the wine taste was overpowering; it was light. I started check the temp at one hour - upped oven temp to 375 and cooked for another 1/2 hour to achieve temp. (It smelled great while cooking.) Removed roast and onions to a platter and dumped the gravy mix in the pan juices. This is the only thing I would not do again - I didn't care for the gravy, even though my husband thought it was allright. It was too salty and I like my salt, so that says something. Next time, I'll thicken another way. However, the onions that fell off the roast and into the "wine" were GREAT on top of the tenderloin pieces. I served with Mashed Sweet Potatoes and peas and carrots. Very good meal and we're looking forward to the leftovers.
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Slow Cooker Beef Stew I

Reviewed: Nov. 1, 2007
I didn't brown the meat and don't think I will, either. Why make more work? It was plenty moist and tasty and fell apart like a good stew should. I put all the dry seasonings (include a packet of Beef Stew seasoning) in a zip lock and tossed the stew meat in there till well coated. Put that in the slow cooker with diced up potatoes, halved baby carrots, a can of beef broth, the garlic, paprika and worchestshire. Went to work. Came home for lunch and threw in some cut up portobello mushrooms. Served with some Pillsbury Garlic crescent rolls for Halloween dinner before passing out candy. Everyone loved it. It's a keeper!
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Cake Mix Cookies VIII

Reviewed: Oct. 16, 2007
This was allright! I used a Butter Yellow cake mix and took others' advice and added 2 Tbls. oil and 1 tsp. vanilla, as well as a good sprinkle of kosher salt, thinking it might balance out the "too sweet" of the cake mix. I had to use more than one measly cup of chocolate chips, though. I like my cookies chock full of chips. Everyone really likes these cookies and I like how easy they are. Sometimes I just don't feel like the whole "from scratch" process.
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Beef Burgundy III

Reviewed: Jan. 23, 2007
Made this for the second time last night and it turns out great. The only changes I made were to add in some crushed garlic while sauteeing the onions, using 20 oz. of mushrooms, using 1 cup of wine and sprinkling in some pepper at the start of simmering. Plenty of sauce and thickening with the water/cornstarch slurry is no problem. We served over egg noodles and mixed in some green peas too. The leftover beef and sauce is destined for a lovely Shepherd's Pie this weekend. Love this recipe.
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33 users found this review helpful

Easy Turkey Gravy

Reviewed: Nov. 27, 2006
I've never been able to make gravy very well. This gravy turned out just perfect. It wasn't a pain in the butt to follow the directions and didn't take a lot of time to do. I used cornstarch, instead of flour, and it thickened up while still on the burner. My husband loved the flavor and I loved that and how easy it was to make.
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42 users found this review helpful

Bread and Celery Stuffing

Reviewed: Nov. 27, 2006
Delish. I used a bag of sage and celery flavored stuffing, instead of making my own cubes. I also added a pound of chopped mushrooms to the celery and onion and butter. I didn't exactly measure out the chicken broth, just kept adding, because we do like ours sticky. I covered it with foil while baking, in an effort to help that out and still added more. This is close to my homemade stuffing recipe, so maybe that's why I like it so much. Nevertheless, it was a winner for us.
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Slow Cooker Turkey Breast

Reviewed: Nov. 27, 2006
This was just great. Like others, I found it difficult to NOT add any liquids, but consoled myself with a tablespoon of butter in the bottom of the slow cooker. I started this Thanksgiving morning and by the time we got home from the football game, it was done and the smell when we walked in the house was AWESOME. I kinda felt sorry for the dog, smelling that all day. I bought a 6.5 lb bone in breast, thawed it, did the first hour on High, and then it probably went for 9 hours on Low. Plenty of juice to make gravy for the two of us and we've still go leftover. I used the Easy Turkey Gravy from this site, which was great too. I'd recommend; the turkey was not dry and was not oniony. It was great and sooooo easy.
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Swiss Chicken Casserole I

Reviewed: Nov. 6, 2006
Followed some other's suggestions and we enjoyed the heck outta this. It's just the 2 of us, so I had two big chicken breasts, which I cut in 1/2. Sprayed a glass 13 x 9 pan, then chicken, sliced portabella mushrooms, cream of mushroom with garlic mixed with chicken broth poured on top of that, mixed shredded cheeses on top of that, stuffing (sage flavored) on top of that, slices of butter on top of that. Oh, and I stuck some leftover baby carrots in and around the chicken. I covered with foil and baked for 1/2 the time, checked on it and poured the rest of the can of chicken broth on the stuffing and smushed the stuffing down to soak it up. After full cooking time, I took the foil off, sprinkled a 'lil more shredded cheese on top and baked 10 minutes or so longer. This was really very very good comfort food.
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Four Cheese Macaroni

Reviewed: Jan. 25, 2006
This is just great, but I do follow other's advice and omit the eggs and more than double up the mont. jack, cheddars and mozzerella (which I had on hand instead of muenster). I used 2 cups of 1/2 and 1/2 as well. I mix up the Velveeta cubes until they're melted and then mix in the shredded cheeses real well too, before adding in the rest. Also I bake for 17 minutes and then do some more mixing and then sprinkle the last of the cheese and butter on top for the remaining 17 or so minutes. That's the magic ticket for me.
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Best Beef Dip Ever

Reviewed: Oct. 10, 2005
Great base recipe. I had 2.65 lb chuck roast that I put in the slow cooker with 4 cups of water, minced garlic, the bay leaves, 1/3 cup soy sauce, 1/3 cup Worchestshire, a splash or 2 of Burgundy cooking wine and some dried thyme (because I had no dried rosemary). I forgot to toss in the minced onions, but did later on and that worked out great. This au jus is freakin' awesome. We've got leftovers tonite and then I'm freezing that au jus for some future soup or something!
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Grandma's Chicken Noodle Soup

Reviewed: Sep. 20, 2005
Thank goodness for everyone sharing their reviews. I made this last night for a good friend who is just home from surgery and she gobbled down 2 bowls as soon as I showed up. Here's what I did: 12 cups chicken broth is 96 oz., which is 2 large cans of broth. I bought one regular can and one low fat/low sodium and tossed about a teaspoon or so more salt in throughout the cooking process. Also made it easy on myself and picked up a roasted chicken from the grocery store; it's cheap, easy, has great flavor and really makes the soup chock full of chicken. I tossed in about 1/2 bag of frozen carrot slices along with the onions and celery and also just tossed the noodles directly into the soup to cook. I added a little black pepper for some pep. This is a delicious recipe.
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Savory Crescent Chicken

Reviewed: Sep. 13, 2005
This was allright. I had some cooked shredded chicken to use and it worked quite well for this dish. I didn't have to use extra crescent rolls; my sandwiches (or bread "kisses") were stuffed and chubby. Next time I'll add some dill and either some peas and/or celery as well. I didn't use the crushed croutons and don't see that it really affected anything.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: May 12, 2005
I sincerely don't know how this recipe can be poorly rated. After reading many reviews, I just decided to go for it and these cookies are awesome. I tipped a little bit more baking soda in to my flour mixture and a little bit more vanilla flavoring into the sugar egg mixture, but those are the only changes I made. I didn't find the need to chill the dough; it sat in my Kitchen Aid mixer bowl until I'd scooped out the last of it. As always, I used parchment paper, but no surprise there. I found that mine were perfect at 14 minutes, but that's my oven for ya. I set the time for 10 for the first batch and then 12 thereafter in order to keep an eye on the browning. These are just excellent and everyone I've shared them with loves them.
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Baked French Toast

Reviewed: Apr. 14, 2005
Made this twice now, both times to rave reviews. Make sure to use hard, crusty French bread!!! Also, for some reason I always buy heavy whipping cream, instead of 1/2 and 1/2, but I can't see where that hurts anything. I also soak the slices of bread in the mixture before placing in the pan, and not quickly either. The extra liquid I pour over the bread to soak up for the night. This is just a great breakfast. I really believe the key is to leave that French bread out of the fridge (if you've bought it the day before) and make sure it's from your grocer's bakery, not mass produced.
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Awesome Roast Beef

Reviewed: Apr. 14, 2005
Well, I used this as a springboard. I had a chuck roast, Cream of Mushroom with Roasted Garlic soup and a can of Beefy Mushroom soup,an envelope of Onion soup mix and about a 1/4 cup of marsala cooking wine. I combined all of the ingredients, put the slow cooker on Low and went to work. When I got home (10 hours later) I removed the meat, turned the slow cooker on high (with the lid on) and combined some cold water with corn starch to add to the juices after they'd heated up. This was the tastiest gravy! 10 hours was a little too long for my small roast, but it was all still delicious. Saved the leftovers (plus gravy!) for a Shepherd's Pie, a lot like mom used to make! Delicious.
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