Kaye Lynn Recipe Reviews (Pg. 6) - Allrecipes.com (1108114)

cook's profile

Kaye Lynn

Reviews

Menus

 
View All Reviews Learn more

Pretzel Salad

Reviewed: Mar. 17, 2004
I've made this for years and it's one of my favorites. Not only is it delicious and refreshing, it's easy to make. Unlike one reviewer, I love the flavor combination of the salty crust and sweet top layers. This can be served as a sweet salad or as a dessert and I've had it many times at showers and luncheons. It has a very pretty presentation, with the bright red and the white layers. If you've never had this, I highly recommend you try it.
Was this review helpful? [ YES ]
4 users found this review helpful

Country Fried Steak and Milk Gravy

Reviewed: Mar. 16, 2004
This wasn't too good. It has no flavor. I used butter instead of lard for frying, other than that I followed the recipe exactly except I did cut back on the pepper but I don't think all that pepper would help. The crust on the meat was nice and crunchy, but this recipe definitely needs some seasonings. The gravy turned out fine, although it also lacked flavor. This needs some serious tweaking. I might try it again and jump start it with lots of seasoning, but as is, no thanks. I'm thinking maybe garlic, Italian seasoning, seasoned salt, or maybe a little Cajun seasoning.
Was this review helpful? [ YES ]
0 users found this review helpful

Sour Cream Chocolate Cake

Reviewed: Mar. 5, 2004
This is just like the sour cream cake my mother made. The first time I made this, it was dry and overdone, but after cutting 5-10 minutes off the baking time it has turned out perfect. Check by inserting a toothpick in center for doneness. I use a pint of sweet cream, sour 1½ cups with vinegar, and use the other 1/2 cup sweet cream in the frosting in place of the milk. Wonderful, wonderful cake! Moist and rich, and the frosting is like creamy fudge. Kaye
Was this review helpful? [ YES ]
23 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Feb. 27, 2004
This pie is delicious! I took a few liberties with the recipe. I used salted butter. Eight apples is too many, I used 6 Granny Smith apples and 5 would have worked fine. I added a teaspoon of cinnamon to the sauce. I used Pillsbury ready crusts and I didn't lattice the top, just poured the sauce over the apples and put on the top crust, then brushed the crust with milk so it would brown. Luckily I put a pan under this, it ran over and would have made a terrible mess otherwise. Baking time isn't quite long enough, I baked it 55 minutes during the 350º phase. This was great with ice cream, a different slant on apple pie because of the caramel taste. This recipe will never take the place of my traditional apple pie recipe, but it is very good and I will make it again.
Was this review helpful? [ YES ]
2 users found this review helpful

Stuffed Pepper Soup I

Reviewed: Feb. 26, 2004
This was good, although it didn't blow me away. My two guests loved it, but I think it's a matter of personal taste, since I've never really liked stuffed peppers so my opinion is slanted. It's a very thick, hearty stew, I certainly wouldn't call it soup. I used a can of beef broth and a few bouillon granules instead of cubes, lots more spices including garlic powder, season salt, Italian seasoning, hot sauce and I used Worchestershire in place of the Soy sauce. I used two green peppers and added 1/2 chopped onion. Also, I used 1 cup of Uncle Ben's instant brown rice, just added it to the mix and simmered till the rice was done. I didn't add any of the plain salt called for and only about 1/4 of the pepper. I think if I was a stuffed pepper lover, I would probably have given this recipe 5 stars, but ah well. I served this with cornbread and it was a big hit with my guests so if you like stuffed peppers, better try this recipe. Kaye
Was this review helpful? [ YES ]
1 user found this review helpful

Fried Cabbage II

Reviewed: Feb. 16, 2004
We love this stuff! I use an entire head of cabbage, a whole pound of bacon and sprinkle a little garlic powder on the cabbage while it's cooking. I use lots more vinegar than called for and no water, just splash it on right from the bottle. We love the tang of the vinegar. We can make a meal of this alone.
Was this review helpful? [ YES ]
67 users found this review helpful

Mexican Cream Cheese Rollups

Reviewed: Feb. 14, 2004
I've been making these for years, they are a delicious appetizer, easy and fun to make. I add a few drops of hot sauce and about 1 tsp. horseradish to the filling to perk it up, then don't bother with the salsa for dipping. Not so messy for your guests, as finger food goes. These can be made ahead so it's great when preparing for company or taking to a party. I think the green olives make it too salty so I use chopped green pepper in place of the green olives.
Was this review helpful? [ YES ]
11 users found this review helpful

Seven Layer Bars

Reviewed: Feb. 14, 2004
This one is a huge hit with my family and friends. It's too sweet for me, but everyone else proclaimed it 5 stars, thus the rating. I used slivered almonds for the nuts, since I had some I needed to use. I think it would be better with chopped pecans however. I used whole 6 oz bags of chocolate and butterscotch chips and an entire small bag of coconut, incorporating another recipe that is very similar. I layered all the ingredients, then poured the sweetened condensed milk over all. I think I would have liked this better with something other than butterscotch chips, they are too sickening sweet for my tastes. I was outvoted, since everyone else loved them as is. This is sweeter and more calorie laden than any candy bar you could buy. PS: I used regular salted butter and 2 cups graham cracker crumbs for the crust, worked fine.
Was this review helpful? [ YES ]
1 user found this review helpful

Famous Butter Chicken

Reviewed: Feb. 12, 2004
This is yummy! The only change I made was to add about 1/2 tsp. Lawry's season salt to the cracker crumbs and I used garlic powder instead of garlic salt. It was great, nice crunchy coating and moist inside. There was a lot of butter left in the pan, so I made a milk gravy from the drippings. Served this with mashed potatoes. Sinfully good!
Was this review helpful? [ YES ]
5 users found this review helpful

Grilled Peanut Butter and Jelly Sandwich

Reviewed: Feb. 11, 2004
I've been making these for 30 years, my kids love them. I never use jelly, just slather the bread with peanut butter and fry it like a grilled cheese. Add a bowl of soup to this and you've got a great lunch for kids. Sometimes I add a couple strips of cooked bacon too. I always use Skippy peanut butter, I think it has the best flavor and isn't grainy like other brands. It's softer and more spreadable now than it used to be. My daughter makes grilled peanut butter sandwiches for her daughter now, deja vu.
Was this review helpful? [ YES ]
0 users found this review helpful

Swedish Apple Pie

Reviewed: Feb. 11, 2004
Topped with vanilla ice cream this is wonderful. I wouldn't call it pie, it's more like a cobbler, and the crust has a crisp/chewy texture. I made mine in a 9x9 square Pyrex pan and used 5 large Granny Smith apples. I can't wait till the kids come home so I can make it for them. It made the whole house smell divine. An added bonus, it's easy. It took me about 10 minutes to peel and slice the apples and mix up the crust. (NOTE: I sprinkled 3 tsp. of sugar on the apples, one didn't sound like enough. Also, I left out the pecans.) This recipe gets a big thumbs up from me!
Was this review helpful? [ YES ]
1 user found this review helpful

Beef Stew with Dumplings

Reviewed: Feb. 6, 2004
This stew was excellent with a few changes. There isn't nearly enough liquid in this recipe as written. I used two 14 oz. cans of beef broth and about 1 cup of water. I also added extra beef granules for flavor. I left out the mushrooms and they weren't missed. I browned the meat, onions and garlic all at the same time. I used 1 tsp. season salt instead of plain salt and added 3 bay leaves. I let it simmer about 30 minutes after adding the veggies, then another 20 with the dumplings. I used my own dumpling recipe instead of the Bisquick one. This was a delicious meal for a cold winter night. Very tasty and comforting.
Was this review helpful? [ YES ]
50 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 2, 2004
I've been making this recipe for several years, it's great! I use garlic powder (1 tsp) and usually leave out the artichokes and just use spinach. I use a 15 oz jar of alfredo sauce, 2 cups of mozzerella, about 1/2 cup Parmesan, and an entire 8 oz. pkg of cream cheese. I don't layer the ingredients, just stir everything together, pour in a casserole and bake till bubbly. I serve it with slices of hot, crunchy garlic toast. Fantastic!
Was this review helpful? [ YES ]
646 users found this review helpful

Cornbread Sausage Stuffing

Reviewed: Feb. 2, 2004
This is a regular at my house. I don't wait for a holiday to make it, it's a wonderful side dish to beef, pork or chicken anytime. Changes I make are as follows: I don't prepare the dressing as directed on the package, I just mix everything into the dry mix then add an entire 15 oz. can of beef or chicken broth, no water. It turns out perfect every time. I also add chopped water chestnuts and a can of sliced mushrooms. I cook the onions and celery with the sausage so they are soft. I use 2 packages of Stove Top cornbread stuffing mix. We love this!
Was this review helpful? [ YES ]
86 users found this review helpful

Garlic Chicken

Reviewed: Feb. 2, 2004
I took other reviewers advice and made this recipe and I'm so glad I did. It was easy and delicious. I made a couple of little changes. First off, I used butter instead of the olive oil (naughty me). Also, I used Italian bread crumbs instead of plain. I was disappointed that there wasn't more garlic flavor since I used 5 cloves. Next time I'll use garlic powder, it will make the recipe even easier and will probably stick to the chicken better. This was very good, the crust was crunchy and the meat stayed so moist. This one becomes a permanent part of my recipe file.
Was this review helpful? [ YES ]
4 users found this review helpful

Scalloped Corn and Broccoli

Reviewed: Jan. 22, 2004
This is an excellent recipe. I made a few subtle changes. I used 1 TBSP sugar instead of 2, but I really think the sugar could be omitted entirely. I used the whole 10 oz. box of broccoli and added some half and half to compensate. I also added about 1/2 cup crushed saltines. This is a delicious side dish. Next time, I will use American or some other "soft" cheese in place of the cheddar. It didn't melt to my liking and I think it would have been better with a more gooey type cheese. I highly recommend this recipe, it's a nice change from plain scalloped corn. Very tasty and smells great when it's baking.
Was this review helpful? [ YES ]
62 users found this review helpful

Baked Pineapple

Reviewed: Jan. 22, 2004
Oh my, this is good! I made this as a side for a spiral cut ham. It was wonderful and so easy. From now on I am making this every time I fix ham. Changes I made were: 1/2 cup sugar instead of a whole cup. Instead of adding water, I used the pineapple undrained. Seems to me it will give more flavor than draining and adding plain water. Also, I beat the eggs with a fork before I mixed in anything else. I used 1 tsp. of vanilla instead of 1 TBSP, it sounds like way too much for such a small recipe. My changes worked great. This is a delicious accompaniment to baked ham!! Thanks, Lisa!
Was this review helpful? [ YES ]
87 users found this review helpful

Aussie Chicken

Reviewed: Jan. 19, 2004
After experimenting with this recipe several times, I took the advice of a previous reviewer and used the sauce recipe from Honey Mustard Grilled Chicken on this site. I was much happier with the results. I use a whole carton of mushrooms and a package of pre-cooked bacon. Add the cheese after the dish has baked awhile so the bacon can crisp. It turned out great. I serve rice and stir fry Teriyaki vegetables with this dish.
Was this review helpful? [ YES ]
3 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Jan. 17, 2004
I fixed this for dinner last night and it was delicious, a definite keeper. Unfortunately, I over cooked the meat so it was a little dry, but that was my fault. This sauce is really good, I used an inexpensive Merlot and it worked great. I used 2 packets of gravy mix and simmered it quite awhile to thicken. I am thinking of trying this recipe with beef and adding a carton of sliced fresh mushrooms next time.
Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Hurry

Reviewed: Jan. 8, 2004
This recipe is terrific, I love it. Changes: I use boneless, skinless chicken breasts and add 2 cloves of crushed garlic to the sauce. I double the sauce but not the onion soup mix, just use one packet. Also, I throw a bunch of chopped onion on the chicken before adding the sauce. I like to take the cover off halfway through cooking so the sauce reduces and thickens.
Was this review helpful? [ YES ]
96 users found this review helpful

Displaying results 101-120 (of 125) reviews
 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States