Kaye Lynn Recipe Reviews (Pg. 1) - Allrecipes.com (1108114)

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Kaye Lynn

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Chocolate Lovers' Favorite Cake

Reviewed: Mar. 25, 2004
Moist, rich, and delicious. No need for frosting on this one, I dust mine with a little powdered sugar and serve it with ice cream. I follow the recipe, EXCEPT I use 1 cup of mini chocolate chips. I tried it with 2 cups of regular chips and it was too chocolatey and sweet for my tastes. With that one change, it's perfection in my book!
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4 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

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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1 user 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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176 users 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

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

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

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

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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18 users found this review helpful

Easy Key Lime Pie I

Reviewed: Feb. 2, 2006
Woderful recipe, I didn't change a thing. It's amazing how something so good can be so easy!! This is delicious.
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1 user 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

Asiago Sun-Dried Tomato Pasta

Reviewed: Jan. 15, 2006
Fabulous! I left out the sun dried tomatoes, I don't care for them. I used milk in place of the 3rd cup of cream and only 1/2 cup butter(1 stick). I used sweet onions, more than a cup of Asiago cheese and about 2 tsp of prepared garlic plus several shakes of powdered garlic. I didn't grill my chicken, just simmered it in a little water till done. You could use leftover chicken in this recipe easily. Also, I used a package of pre-cooked bacon and it worked very well and cut down on the prep time. This dish is time consuming but it's worth it. The sauce is to die for, I added a couple jigs of Louisianna hot sauce and a couple shakes of red pepper flakes also. This added depth and flavor but wasn't noticeable and didn't make the sauce "hot". Also, I used dried parsley and put it directly in the sauce. If the sauce looks dry after mixing in the bow tie pasta and other ingredients, I found adding a little milk worked to make it creamy again. Wonderful recipe!
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Feb. 26, 2005
This recipe is aptly named, it really is "awesome". Absolutely delicious results and the gravy is wonderful. I make a couple changes. I use only one can of soup and in place of the water a 14 oz. can of beef broth. I cook it on high for 6 hours and it's perfect. I thicken the gravy with a little water and corn starch after removing the roast from the crock.
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8 users found this review helpful

Chili Cheese Dog Pot Pie

Reviewed: Jun. 21, 2004
When I looked at this recipe, the first thing I thought was "this needs a cornbread topping". It seemed like it would give more flavor and would resemble a chili corn dog. So, I used a small cornbread mix for the topping (I used Jiffy). The results were great. I recommend doing it that way. It was also easier and quicker. I made it in a 9x9" square baking dish and used Hormel chili. Very good.
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49 users found this review helpful

Award Winning Peaches and Cream Pie

Reviewed: May 14, 2004
This is so darned good, I can't even describe it! It's really more of a cobbler than a pie, and the word here is scrumptious! I followed the recipe exactly, except I made mine in a 9x9" square baking dish. I did bake it longer than directed, about 45 minutes because some reviewers said the batter wasn't done in the middle. Wonderful recipe. I am going to try it with fresh peaches when they come in season.
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2 users found this review helpful

Carnation® Quiche Lorraine

Reviewed: Apr. 28, 2004
This is an excellent quiche. I added one extra egg and left out the nutmeg. Very good. I used a frozen deep dish pie crust and precooked bacon, which made it quick and easy. In response to one reviewer, sweetened condensed milk is for making candy and very sweet desserts. It is not the same thing as evaporated milk.
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2 users found this review helpful

Easy Cream Cheese Danish

Reviewed: Apr. 16, 2004
This is wonderful, I've been making it for several years using the flaky Pillsbury crescent rolls. The recipe as published here makes too much filling for a single batch. I use one package of cream cheese, 1/2 cup sugar, 1 tsp lemon juice, 1 tsp vanilla and 1 TBSP sour cream and it turns out perfect every time. In the frosting, I use half & half instead of milk and add 1/4 tsp almond flavoring. You'd never know this danish wasn't made in a fine bakery. I am asked for the recipe every time I make it. NEW EDIT: The new Pillsbury crescent sheets without the perforations are great for this!!
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295 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Apr. 12, 2004
These are so sinfully good, I felt guilty eating them. I question if the person who wrote this recipe really means a "pint" of heavy cream. That's 2 cartons since they are half pint, but anyway I used 2. I think half and half would work just as well in this. Changes I made were: I used red potatoes since that's what I had on hand. I used garlic powder instead of fresh garlic, which worked well. Next time, I will used something other than provolone for the 3rd cheese, it was stringy like pizza cheese and I prefer a cheese that melts down more. Also, I boiled my potatoes the day before, I think the water in raw potatoes changes the flavor and consistency of a recipe. This is wonderful with ham and I highly recommend it. I know I will make it many times again.
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4 users found this review helpful

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