hjlyon Profile - Allrecipes.com (10866039)

cook's profile


Home Town: Grafton, North Dakota, USA
Living In: West Fargo, North Dakota, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests:
Hobbies: Reading Books, Wine Tasting
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Recipe Reviews 4 reviews
Hot Artichoke and Spinach Dip II
I made this for a work Christmas party and it was a HUGE hit! I doubled the recipe due to the amount of people at the party and I also did some more tweaks. I used 2 8oz containers of non dairy cream cheese (lactose intolerant), 1/4 cup mayo, 1/2 cup non dairy sour cream, 1 cup grated parmesan cheese, 4 large cloves garlic, no garlic salt, 1 full 10oz box frozen chopped spinach, and 1 full cup shredded mozzarella cheese. I cooked it in my crockpot on high for 2 hours and kept on warm for the party. It was gobbled up and raved over....the recipe was asked for by multiple people. I will definitely make this one over and over!

1 user found this review helpful
Reviewed On: Dec. 15, 2013
Easy Key Lime Pie I
I tried this recipe based off all the rave reviews. I did a tweak based on being lactose intolerant. I used equal parts of cream of coconut instead of sweetened condensed milk. First off it made more batter than I could fit in a premade 9 inch graham cracker crust. Second I baked it for 35 minutes at 375 degrees, longer than directed & it turned out to be a flavorful runny custard NOT pie!!!! It was browning in the middle so I didnt want to burn it...the flavor was great but the consistancy sucked!!! Not sure if I will do this one again...

1 user found this review helpful
Reviewed On: May 26, 2013
Vegan Black Bean Soup
This was awesome! Very easy to make! I did a few tweaks: I used a 1 lb (equals 6 cups/4 cans of prepared beans) bag of dried black beans that I steeped in hot water for an hour, 3 small onions, 6 cloves of garlic, 5 carrots, no celery, 14 oz tomato sauce. I think next time I will only puree 2 cups of black beans with the tomato sauce, soup got too thick & clogged my blender. Also had to add 2 extra cups of vegetable stock to loosen up the black bean puree. I will also back off the chili powder a little and keep the celery salt (2 tsp). I will definately make again!

1 user found this review helpful
Reviewed On: Apr. 20, 2013

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