Kaye Lynn Recipe Reviews (Pg. 3) - Allrecipes.com (1108114)

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Kaye Lynn

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Sunshine's Company Potatoes

Reviewed: Nov. 16, 2007
This is exactly how I make my mashed potatoes for all our holiday meals, except I don't add garlic. You can make them ahead, then heat them in the crock pot when you are ready to use them. These mashed potatoes are rich, creamy and decadent. I whip them with my electric mixer so they're smooth. Kaye
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Chicken Crunch

Reviewed: Nov. 16, 2007
This is wonderful and so easy, I make it a lot. I saute choppped onion and celery in butter first, then mix everything together and pour into a pan. I don't layer it, I like the sauce evenly mixed in. Also, I use 2 cups of sour cream instead of one. I serve it with Uncle Ben's wild rice and a vegetable, brocolli goes well with this dish.
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6 users found this review helpful

Apple Pecan Cobbler

Reviewed: Nov. 12, 2007
Call it cake, call it cobbler. Who cares? It's delicious! I increased it and used a 9x13 pan. I used half and half instead of evaporated milk and pecan halves on the apples, none on top of the batter. Mine wasn't at all dry as some reviewers stated, but I used more liquid (half & half) than called for. Mine looked exactly like the picture on the recipe page!
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5 users found this review helpful

German Currywurst

Reviewed: Sep. 29, 2007
On advice of previous reviews, I used 1 cup tomato sauce and 1 cup ketchup, increased the curry alot, and added chopped onions. I sliced the keilbasas and fried them, then added the sauce and simmered about 20 minutes. It was good, but a little too spicey for me. I'll make it again but cut back on the curry powder. My guests loved this! I served it with a brown and wild rice mixture.
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Caramel Apple Cake

Reviewed: Sep. 27, 2007
This is very good, but needs more "goop" on top. Next time I'll use more brown sugar and butter. I used Granny Smith apples but I will use a different kind next because Grannies are not juicy or sweet enough. Also, I added an egg to the batter. I used a lot more pecan halves on the top and didn't add any to the cake itself. This is so good with vanilla ice cream! I had to bake it much longer than 30 minutes to get the middle done.
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5 users found this review helpful

Iowa Pork Steak

Reviewed: Sep. 27, 2007
Fantastic! I used a box of fresh sliced mushrooms and added a 15 oz can of beef broth instead of water. Also, I dredged the steaks in flour before browning and baked it about 2 hours. You could cut it with a fork and the gravy was wonderful on mashed potatoes. This is real comfort food!
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95 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: Sep. 1, 2007
Great salad! I used the entire packet of dressing mix, a little extra garlic powder, and plain pepper instead of garlic pepper. I used half and half in place of milk, adding till it had just the right creaminess. If it gets dry in the fridge, just freshen it by stirring in a little milk and the creaminess is restored. This is delicious and has a very pretty presentation. It's perfect for potlucks. Love it! Thanks for sharing. Kaye
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65 users found this review helpful

Chicken and Biscuit Casserole

Reviewed: Jun. 16, 2007
This was very good, although I took quite a few liberties with the recipe. I left out the garlic, sugar and basil, none of those things sounded like they fit with chicken and biscuits. I added about 1/2 cup of cream to the sauce, used frozen peas instead of canned and I added a chopped potato. Also, increased the biscuits to 3 cups mix and 1 cup milk, no basil. It was very good and the leftovers reheated well in the microwave.
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1 user found this review helpful

Neat Sloppy Joes

Reviewed: May 23, 2007
These were just OK for me. I followed the recipe exactly, except left out the celery. The sauce tasted like BBQ sauce and was too sweet and overpowering. I'll stick with my regular recipe.
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Baked Brie in Puff Pastry

Reviewed: May 22, 2007
This is delicious. I used raspberry jelly in addition to the almonds. I served it with crackers and grapes on the side.
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2 users found this review helpful

Beef and Bean Chimichangas

Reviewed: May 13, 2007
These are great! They're just like a fried chimi but made in the oven. I use 2 lbs ground beef, leave out the corn, and mix the refried beans into the meat mixture (much easier that way). Garlic powder instead of garlic salt. I brush them with 2 tablespoons of melted butter, they crisp better when I use more than 1 Tbsp. HINT: I have found that 30 minutes is not long enough to get these crispy. I bake mine about 45 minutes OR until they are brown and the shells are firm to the touch.
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4 users found this review helpful

Cavatini II

Reviewed: May 10, 2007
This is an excellent cavatini! Changes: I use much less pepperoni and add 1 lb of Italian sausage. I cook the onion, green pepper, and mushrooms with the sausage and add a can of sliced black olives, drained. I use rotini pasta only and mix it in with the meat sauce, I hate naked pasta. I mix the ricotta and 2 cups mozzerella together and add a beaten egg. Then put half the pasta mixture in the pan, then half the cheese mixture, the remaining pasta and then remaining cheese. I put an additional cup of mozzerella on top and sprinkle with Parmesan. Add garlic toast and a bottle of red wine and you've got a festive and FUN dinner. Bueno!
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161 users found this review helpful

Buttermilk Corn Bread

Reviewed: May 3, 2007
Good old fashioned cornbread! I added 1/4 cup sugar cuz I like cornbread a little sweet. I used a regular 8x8 pan sprayed with nonstick spray. Baked it at 375º till done. I like the small amount of flour in this recipe, the cornbread comes out course and not fluffy like a cake. I'll make this again!
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18 users found this review helpful

Eileen's Meatloaf

Reviewed: Apr. 25, 2007
This was an OK meatloaf, but not outstanding. I used oatmeal instead of breadcrumbs but other than that followed the recipe. I thought it would have more flavor with the addition of the onion soup mix and Worchestershire sauce, but I was disappointed. Not bad, just not a "knock your sox off" recipe.
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0 users found this review helpful

Supreme Scalloped Potatoes

Reviewed: Apr. 25, 2007
This is very good, although I don't consider it scalloped potatoes. To me, scalloped is made with homemade white sauce, no canned soup, sour cream or cheese. I cut the potatoes in cubes instead of shredding and I used dry minced onion to save time. It's very rich and creamy and was excellent with meatloaf. Not really scalloped potatoes, in my book, but a very good cheesy potato dish and easy to make.
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1 user found this review helpful

Baked Omelet

Reviewed: Apr. 21, 2007
This is really good! I love that it doesn't have "wet bread" in it like most egg bakes do. Changes: I added a couple tbsp of mayonnaise and used 1 cup of shredded American cheese. Also, plain salt and a little pepper, no season salt. If you're cooking for a group, better double this recipe and use a 9x13 pan.
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Beth's Scalloped Cabbage

Reviewed: Feb. 20, 2007
I love this dish, it's so rich and cheesy. My mom made this when we were growing up and it was so good it got all us kids to eat cabbage! I double the sauce recipe, including the cheese, and add a little garlic powder. Also, I use lots more crushed crackers for the topping and drizzle them with liquid margarine. Sooooo good!
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4 users found this review helpful

Corned Beef Noodle Casserole

Reviewed: Jan. 30, 2007
I love this, I've made it for many years. I sometimes use cream of mushroom or celery soup and I use double the cheese called for here. Also, no onion, and I put buttered cracker crumbs on top for more crunch.
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12 users found this review helpful

Creamed Chicken for Biscuits

Reviewed: Jan. 28, 2007
Ahh, comfort food! This is a wonderful chicken and biscuits recipe. I love that it doesn't call for cans of prepared soup, it's all homemade but still very easy. Changes I made: half and half instead of cream. No garlic, no almonds. Used peas/carrots combo instead of plain peas. I used all the salt and pepper called for and even added a little extra salt. Served over baking powder biscuits from the freezer section. YUMMMY. Thanks, I love it!
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51 users found this review helpful

Beefy Baked Ravioli

Reviewed: Jan. 10, 2007
Mmm, good stuff. I use Italian sausage instead of beef, a whole 25 oz bag of ravioli, and a bag of my own frozen tomatoes. I add chopped onion and green pepper while frying the meat and a 28 oz jar of sauce. Oh, and I double the cheese, 2 cups on each layer. Great with garlic toast and a glass of red wine.
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178 users found this review helpful

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