Kaye Lynn Recipe Reviews (Pg. 4) - Allrecipes.com (1108114)

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Kaye Lynn

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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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1 user found this review helpful

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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54 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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193 users found this review helpful

Easier Chicken Marsala

Reviewed: Nov. 7, 2006
I didn't care for this one. I prefer the Easy Chicken Marsala recipe on this website. The sauce is richer, creamier, and has more flavor.
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1 user found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Oct. 31, 2006
I use this sauce when I make the Aussie Chicken recipe found on this site. It's delicious.
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1 user found this review helpful

Mexican Lasagna

Reviewed: Oct. 25, 2006
This is really good. I used more meat than 1 pound, added sliced black olives and a can of refried beans to the meat mixture, and used 2 cups of cheese (1/2 cup, are you kidding?). Topped it with sour cream and shredded lettuce at the table.
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42 users found this review helpful

Golden Sweet Cornbread

Reviewed: Oct. 10, 2006
Too much baking powder, but it was still very good. I added an extra egg and used buttermilk and it was a lovely texture. I'll be making this again but will use only a couple teaspoons of baking powder and I think it will be 5 stars!
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0 users found this review helpful

Popovers

Reviewed: Sep. 27, 2006
These are great and so easy. My mom used to make popovers when we were growing up so this took me back to a happy time. I took them out of the oven about 5 minutes early as they were getting very brown. Ate them with real butter and they were delicious!
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2 users found this review helpful

Angel Chicken Pasta

Reviewed: Sep. 26, 2006
This is great! I increased the sauce by using 8 oz cream cheese and 15 oz can of chicken broth, no wine. (I did not double the dressing mix or the mushroom soup). I sauteed a carton of sliced mushrooms and some garlic in the butter at the beginning. I precooked the chicken breasts, cut them in bite sized pieces and added to the sauce. Used fetticini pasta, I think angel hair is too thin for this rich, thick sauce.
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38 users found this review helpful

Pecan Pie Bars I

Reviewed: Sep. 18, 2006
I had a tough time with this one. Following suggestions from reviews, I used a 9x13 pan, but it made the whole thing "too thick" and by the time the middle was done, the edges were petrified. They taste good in the center though. I might try again using a bigger pan, but I'm worried about the boil over mess in my oven that some reviewers reported.
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3 users found this review helpful

Apple Crisp III

Reviewed: Sep. 9, 2006
Finally an apple crisp recipe with no oatmeal! I cut the water to 1/4 cup and added a squirt of lemon juice to it. I used 6 Gala apples...perfect. As per other suggestions, I used 1/2 white and 1/2 brown sugar. I baked this for a little over and hour, it took that long for the topping to "crisp". It was just right, and no dry oatmeal taste! This is my new recipe for Apple Crisp. Thanks, Carrie. PS: I forgot the cinnamon but didn't even miss it.
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2 users found this review helpful

Potato Salad with Cream

Reviewed: Aug. 17, 2006
I don't know why the unkind review but I think this recipe sounds wonderful and I plan to try it very soon. The sauce is basically homemade mayonnaise, which is delicious. I don't see how you could go wrong with a recipe that contains real cream, it has to be rich and creamy. Only thing I would do is add some chopped hard boiled eggs, I gotta have them in my potato salad. Also, I will make this the day before so it's icy cold.
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50 users found this review helpful

Honey Butter

Reviewed: May 16, 2006
I love this and make it all the time. It's the perfect ratio of butter and honey. I don't add anything else, it's perfect for me as written.
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60 users found this review helpful

Cream Corn Like No Other

Reviewed: May 13, 2006
Mmmm, delicious, this is so rich and creamy. I don't consider canned creamed corn real food, since it's just a can of mush. This is REAL creamed corn. I simmered it gently for quite awhile till it thickened to my liking. I followed the recipe exactly, EXCEPT I left out the parmesan. I love parmesan cheese, but not in creamed corn.
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3 users found this review helpful

Scalloped Corn

Reviewed: Apr. 10, 2006
I love this recipe. I use a 16 oz bag of frozen corn instead of canned and add about 1/2 cup milk to make up for the liquid. Also, no sugar, it doesn't need it, there is enough sugar in the cornbread mix.
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267 users found this review helpful

World's Best Lasagna

Reviewed: Mar. 12, 2006
This lasagna was good, but not as good as the regular recipe I use. One thing....this calls for a TBSP of salt plus another 1/2 tsp in the cheese mixture! This is an obscene amount of salt. I cut the salt back to 1 tsp over all and it was still too salty.
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4 users found this review helpful

Poppy Seed Chicken II

Reviewed: Feb. 28, 2006
I love this dish. I use 2 cups of sour cream (16 oz carton) instead of one for more sauce. I saute some chopped celery and onions in a little butter first, then mix everything together, pour it in a pan, and top with the cracker mixture. I like this with broccoli, wild rice, and dinner rolls. Reheats nice too.
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19 users found this review helpful

Scrambled Eggs Done Right

Reviewed: Feb. 19, 2006
Moist, glossy, and absolutely delicious. It works best to whisk the mayo and water together first, then whisk in the eggs. I use Kraft mayo and follow the recipe exactly, but increase it for larger amounts. HINT: The "salad dressing" option in this recipe is referring to Miracle Whip (or the like), NOT prepared dressings like Ranch or Italian. HINT #2: For best results, I recommend using real mayo, not Miracle Whip.
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381 users found this review helpful

Displaying results 61-80 (of 131) reviews
 
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