SummerLynn Recipe Reviews (Pg. 2) - Allrecipes.com (10062709)

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Sage Cornmeal Biscuits

Reviewed: Feb. 14, 2011
We had these with chili when I didn't have time to make my usual cornbread. My family liked them well enough. Didn't rave over them and I couldn't even taste them because of a terrible cold. :( Because of what some people said about them not rising enough, I made the last tsp of baking powder heaping. Mine were nice and fluffy and light, though I wish the bottoms hadn't hardened so much. Maybe next time I will do 9 minutes instead of 10 or even knock the cook temp down to 425 instead. Thanks for a good basic recipe. I am sure I will use it again.
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Sweet Restaurant Slaw

Reviewed: Feb. 6, 2011
Yum! This was so easy to make. Nice to be able to make something that can normally cost so much premaid. I did use only 1/3 cup of sugar and it was still maybe a little sugary. Probably will cut down to 1/4 cup next time - and I did use mayo, not miracle whip. I also did half and half poppy seeds and celery seed since celery seed is originally in cole slaw. Thanks!
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Sour Cream Refrigerator Mashed Potatoes

Reviewed: Dec. 23, 2010
Great! Got rave reviews at Thanksgiving from the whole family!
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Paul's Pumpkin Bars

Reviewed: Dec. 23, 2010
Awesome! Made them at mom's house and everyone loved them!
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Chocolate Toffee Crunch Bars

Reviewed: Dec. 23, 2010
These are great! I liked them, my kids liked them... yum. A hit for all chocolate lovers. I added them to a "tea time" gift basket along with biscotti, tea, coffee and hot chocolate. I think they made a nice addition. The only problem I had with them is that a few hours later several parts of the pan had solidified to the point where I could break the bars apart with the perforated edge my knife had made - and other parts were still chewy. Just wish the whole pan had turned out the same texture, but that's probably my fault due to dough flattening abilities. lol. Yummy, easy treat.
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Biscotti

Reviewed: Dec. 23, 2010
This was very good. I think I would have liked it better if I had added some more fun stuff to it, but as it was I just used it as a basic recipe and used all almond extract and about a cup of roasted almonds. Very good, but not quite the level of flavor I was looking for. I made them without anise because it was a Christmas gift for mom who doesn't like anise, but I am excited to try it with anise and I will probably throw in some anise seed as well. Good texture, basic ingredients and easy directions make this one I will use again. Thanks. Edit: I did try this recipe with the anise extract and about 1 Tbsp of anise seeds. I really enjoyed that one. I also made it with almond extract and toasted rough chopped almonds again. I dipped the bottoms of it in Ghirardeli dark chocolate and let them set. Very good with coffee. I will keep experimenting with flavors but I am glad I found this recipe.
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Gingerbread Biscotti

Reviewed: Dec. 23, 2010
I thought this recipe was good, but not all that flavorful. Maybe it was missing vanilla or something. I did follow all directions exactly, but I've had better and made better. Sometimes things like this taste better after a day or two so if I like it better I will come back and change the rating. It was easy to make though, which was nice.
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Chocolate Pretzel Rings

Reviewed: Dec. 6, 2010
Love 'em! We are sending a big tin of these across the country to family for Christmas time cuz they are simple and I think they will ship well. We used the candy cane kisses (white with red stripes) and they melted perfectly at 2 minutes. FYI for everyone making them the first time - just because they don't LOOK melted doesn't mean they aren't. Stick your finger in there at 2 minutes and check - mine were still standing tall but they were melted through already. I plan to try these with a bunch of other flavors and with Reeses Pieces instead of m&ms also. I can't speak for all the kiss flavors but the candy cane ones took a full 20 minutes to cool in the fridge. Fun little project to do with my daughter. Thanks! Oh - almost forgot - we found a big bag of round pretzels for cheap at Aldi.
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Spiced Pears and Pomegranate

Reviewed: Nov. 30, 2010
This was a good recipe but I think it needs a bit of tweaking. Not sure yet what I'll do next time. I did have to use frozen pomegranate seeds (trader joe's) because I didn't have a fresh one. I know that in itself lended to a lot more liquid than was intended - so learn from my mistake - use fresh! I also used orange juice instead of lemon juice cuz it's what I had. The flavor was good though... just maybe not complex enough. Good basic recipe. EDIT - Okay. I made this a second time, exactly according to directions except with orange juice, this time using a fresh pomegranate... wow. HUGE difference. It was much better. Love it.
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Cream Cheese Frosting II

Reviewed: Nov. 14, 2010
Wow. Awesome flavor. My whole family loved it. I used this frosting for pumpkin spice mini cupcakes. I first made it just as the recipe said and it was perfect for my taste - just a bit tangy (I did add cinnamon to taste). But I wanted it more like a thick buttercream consistency for piping on the cupcakes so I did add another 3/4 cup of sugar. The consistency was still a bit too soft and I honestly preferred it before adding the extra sugar. Oh well. Next time I will keep it as written. And to those who think it should be sweeter and that's why they add more sugar - just remember. If you wanted a sweet frosting there is always buttercream - cream cheese frosting isn't meant to be so sweet. I will continue to use this recipe again and again! Thanks!
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Crostini

Reviewed: Sep. 15, 2010
This was a really good recipe. I didn't have parmesan so I used mozzerella, but it still tasted great, though a little greasy. I didn't have enough of the butter mixture to cover both sides of all of them and I think next time I would use a pastry brush instead, still brush it on both sides though, and only cook it for 7 minutes. As a bonus - I had a french baguette that WAS fresh but had gotten hard and this was a great way to use it up and not have to get rid of it! We had it with homemade potato leek chicken soup and my kids LOVED the crostini. I'll use this recipe again and again...
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Indian Saffron Rice

Reviewed: Aug. 1, 2010
Amazing recipe. For those who said it was bland... I don't know what you were eating. I used the saffron strands from a Middle Eastern grocery store. I used about 2 tsp (for a double recipe). I crushed it by hand before I boiled it in the water. I didn't strain it but left the saffron in the water. Went exactly by recipe the first time and it was yummy. Made it again and used one chicken bullion cube (in place of half the salt) and I added a splash of white vinegar and a couple sprinkles of sugar as suggested by someone else. It was amazing. Next time I will probably use double the saffron cuz I like a strong flavor. My husband said he could just sit there and eat the rice even WITHOUT the coconut curry chicken over it. lol. I am trying to figure out how to incorporate it into more meals like fried rice, etc. Excellent recipe.
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Special Irish Beef Stew

Reviewed: Mar. 17, 2010
I would give my final stew a 5, but the recipe only a 4 because I think it would have really been lacking flavor without some of my changes. I didn't use mushrooms (don't like them) but I did add turnips. I did as someone else suggested and I did potato wedges instead of cubes - not sure it mattered at all. I used Guinness Draught and only used about 10 oz as some people said the flavor was too much - next time I'll add the whole can (mine was a tall can that was 14.9 ounces) cuz the flavor was great from the beer. I added about 1.5 tsp of thyme and 3 bay leaves and kept adding salt and pepper to my liking. I think next time I won't saute the onions with the meat cuz they basically disintigrated in the crockpot. I did cook it on high for about 5.5 hours - next time I'll turn it down to low after a couple hours or cook on low for 7-8 but the meat was perfectly tender. I also meant to add peas at the end but forgot. I will definitely make this again with my adjustments. Family all loved it.
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Irresistible Irish Soda Bread

Reviewed: Mar. 17, 2010
Amazing! Love it! I have never made Soda Bread myself before but I have tasted it. This was a perfect texture, very moist. I made it with Special Irish Beef Stew and the two didn't really go together. This isn't really a dipping bread. If I wanted to make it a dipping bread I would cut back on the milk or add and extra 1/2 cup of flour and cut the sugar down to maybe 1/4 cup and not add craisins (which I used because I didn't have raisins). Hubby and I both think this is a keeper and next time I think I'll make it for a breakfast bread and add a tsp of cinnamon and eat it cold (make the night before) with jam. I boost the sugar to 1/2 cup this time and for a sweet bread that was perfect. Cooking time was also perfect. 325 for 70 minutes and it was amazing. Thanks for the superb recipe!
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Cheesy Potato Casserole

Reviewed: Feb. 27, 2010
This was a decent basic recipe, but needed some help. First of all, I think melting the cheese in a pot on the stove might actually be easier because you can watch the melting process closer. I didn't like doing it in the microwave. I did a whole smallish yellow onions chopped very finely cuz I don't like crunchy onion in casseroles. I also used light mayo (no sacrifice on flavor). I added about a tsp of granulated garlic and wish that I had added a tsp each of pepper and salt cuz it needed it. It also needed some milk in that mixture cuz once it was cooked it got pretty stiff and wasn't as nice to dish out as some other potato casseroles I've made. I also think crushed corn flakes on top would have been nice... Overall it is a decent recipe, just not sure if I'll replace my regular party potatoes with this one....
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Corned Beef and Cabbage

Reviewed: Feb. 20, 2010
This was just okay. We loved the potatoes, carrots and cabbage (though I am glad I put them all in later or they would have been mush) and the flavor of them was excellent. The meat didn't have that much flavor - very mild - and was tender-ish but not tender enough for what I was hoping for... and I even cooked it on low for 7 hours and then on high for 2 more. It got more tender, but still not what I was looking for. I guess I'll keep looking....
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Veggie Pizza

Reviewed: Feb. 20, 2010
I mostly liked this recipe. I did as another person suggested and used reduced fat cresent rolls and they didn't cook up as nicely, but that's not why I am giving it a 4. It was way too salty. I couldn't finish mine and needed a lot of water to go with it. I will make it again, next time only use 3/4 of the ranch packet and probably use a dash of garlic powder but not garlic salt. I've never had it with red pepper before and LOVED that addition. I also used low fat sour cream and cream cheese and though it was lower in fat it didn't diminish the flavor at all.
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Ranch Oyster Crackers

Reviewed: Feb. 20, 2010
Tasted like the ones my grandma makes... but a little too salty. I think next time I'll use not quite a whole package of Ranch seasoning or I'll add an extra cup or two of crackers. Otherwise - great snack and my kids love them. They tasted good on chili too.
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Displaying results 21-40 (of 52) reviews
 
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