LYNN LUKE Recipe Reviews (Pg. 1) - Allrecipes.com (1120580)

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LYNN LUKE

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World's Best Lasagna

Reviewed: Oct. 28, 2002
WOW! This really is World's Best Lasagna! From reading all the reviews, I made these changes: Added an additional 1/2 pound of ground meat, omitted the salt, doubled the onions, all the spices, the parsley, canned tomatoes, paste, and sauce. I also doubled the filling ingredients and made three layers instead of two. Everyone raved about the lasagna and I have sauce left over for another use. SIDE NOTE: For anyone who thinks they don't like ricotta cheese: Buy it at an Italian market. Brands such as Sierra or Polly-O. There is no comparison to the taste or texture of supermarket brands. I think that's why I see recipes with regular cottage cheese instead of riccota. I don't use supermarket riccota under any circumstances, it's just plain nasty!
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5204 users found this review helpful

Pumpkin Gingerbread

Reviewed: Nov. 18, 2006
I've been making this pumpkin recipe for years, it is the same recipe I found in a church cookbook given to me about 20 years ago and it is by far the best! You can add more or less of the spices to suit your taste with no problem. The only thing I would most definately change is the cooking temp. If you use a large 9x5 pan, cook at 325 or the bottom and sides will be hard and dried out, if not burned by the time the middle is cooked. Bake at 325 for 1 hour and 15 minutes. Also, you can get 7 mini loaves out of this recipe which is great for gift giving. Cook time on the mini loaves is about 45 at 325.
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678 users found this review helpful

Apple Cake IV

Reviewed: Oct. 11, 2006
This cake was easy and delicious. After reading all the reviews I was certainly torn; sweet apple vs tart apple, nuts vs no nuts, 2 cups sugar vs less sugar, frosting vs no frosting. What's a girl to do? Well, this is so unlike me, but I followed the recipe exactly and it was just right. I used 5 large Granny Smith apples. I think a tart apple is the way to go. If you leave out the nuts, the cake is going to taste sweeter so you might want to adjust the sugar. And I can't imagine adding frosting to this cake, but to each his own. I served mine with a big scoop of vanilla ice cream and got rave reviews from everyone. I will definitely be making this again and again.
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57 users found this review helpful

Finnish Pulla

Reviewed: Nov. 28, 2005
I am not familiar with this type of bread but I love cardamom so I wanted to make it. It was easy to make and looked and tasted wonderful. I added a cup of raisins and an additional 1/2 teaspoon of cardomom. Next time I'll double the cardomom. Even with the increased cardomom, I could only taste a hint of the flavor. I forgot to sprinkle sugar on the bread before going into the oven so I made a glaze of powdered sugar and orange juice and drizzled it over the loaves and got rave reviews.
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34 users found this review helpful

Swedish Tea Ring

Reviewed: Dec. 13, 2005
I had such high hopes for this bread but was very disappointed. I should have known there would be a problem when I saw the amount of yeast...3/4 teaspoon is a third of a package of yeast and that was suppose to make two bread rings rise??? It came out of my bread machince just fine, but after 1 1/2 hours of letting the rings rise, they hadn't grown at all. I baked them anyway and there was brown sugar all over the cookie sheets and the bottom of my oven. They didn't rise at all during the baking time either.
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20 users found this review helpful

Crustless Cranberry Pie

Reviewed: Nov. 30, 2005
This was so easy to make and a perfect balance of sweetness against the tart cranberries. I did alter the recipe a bit. Because I wanted to make two pies from one bag of cranberries, I used only 1 1/2 cups of berries and added an additional 1/4 cup of sugar. I baked it in a tart pan with a removable bottom. Very tasty!
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19 users found this review helpful

Salad with Prosciutto and Caramelized Pears and Walnuts

Reviewed: Jun. 7, 2003
I've made this salad twice and yes, the dressing is runny but it still works fine. I tossed my greens with the dressing, place them on a large shallow platter(with a lip) then arrange the rest of the indredients on top drizzling a bit more dressing over everything. I did not use all the dressing, about half. It looked beautiful and tasted wonderful! I did add some crumbled goat cheese and was very pleased with the addition. If this salad sounds good to you, try it and don't worry about the runny dressing because the orange flavor it adds to the salad is well worth it.
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18 users found this review helpful

Crunchy Chocolate Eggs

Reviewed: Apr. 6, 2007
These eggs were definitely quick and easy to make, and extremely rich! I couldn't finish one small egg without a hugh glass of milk. I liked the crunch that the cereals and nuts added but still a little too rich for me. My husband thought they were excellent. I used Bakers brand semi-sweet chocolate in the box and had great results. The eggs covered well and had a nice smooth and glossy look when finished. I only made half a recipe and one eight ounce box was plenty.
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12 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Dec. 9, 2008
Everyone raved about this dish! I used an additional 1/2 cup of crushed pretzels for the crust. Also used cherry jello and a 16 oz bag of "Very Berry Cherry" frozen mixed fruit from Trader Joe's. I like the smaller fruit so that is spreads out more evenly in the jello. I think I would also like this with a fruit compote on top.
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9 users found this review helpful

Zucchini Parmesan

Reviewed: Sep. 10, 2005
I think it is interesting that a recipe called "zucchini parmesan" actually does not have parmesan in the recipe...anyway...like the previous reviewer, I added sliced sauted mushrooms and mixed them with the sauted onion and garlic into the sauce. I also used sliced mozzarella and assembled it in layers as if I were to assemble lasagna. Of course I also added parmesan, too. I liked that it didn't call for breading and frying the zuchini first...saving time and calories. Very tasty and a great way to use up all the zuchini I have from my garden.
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9 users found this review helpful

Waffles I

Reviewed: May 13, 2006
I hate to go against the grain here, but these waffles were awful. We followed the recipe exactly and they turned out heavy and soggy. We cooked them as much as we could, anymore and the outside would have been burnt. My kids even spit them out.
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8 users found this review helpful

Dessert Crepes

Reviewed: Jun. 10, 2005
Very tasty! The batter whipped up perfectly in the blender...no lumps! This recipe also makes more then 8 crepes. I know I used a smaller pan then recommended but out of one recipe I got 25 (6 inch) crepes.
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6 users found this review helpful

Sun-Dried Tomato Basil Orzo

Reviewed: Dec. 12, 2008
I'm only giving 4 stars because I had to tweak this a bit. I've made this several times and don't even measure anything anymore. I definately use a lot more sundried tomatoes. I buy them in bulk (dried, not in oil) and use about half a pound. Once chopped, they equal about 3/4 of a cup. I use a little more basil too. The only addition I make is when I'm ready to serve, which is usually cold, I top with extra parm and toasted pine nuts. The pine nuts really make this dish.
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5 users found this review helpful

Morning Glory Muffins II

Reviewed: May 21, 2006
These muffins are fabulous. I've made them twice as muffins and once as a carrot cake. I didn't have any dates so I used golden raisins. When I made this into a cake, I added an additional 1/4 cup of sugar and baked it for 40 minutes in a 9x13 cake pan. Also topped it with cream cheese frosting. Got rave reviews as both muffins and as a cake.
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5 users found this review helpful

Lemon Square Bars

Reviewed: Dec. 20, 2005
These fell apart rather easily. I think the crust could use some tweeking...maybe less butter. The overall taste was good, nice lemon flavor but I did add 1 tablespoon of lemon zest. I think it needs the zest to balance out all that sugar.
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5 users found this review helpful

Absolutely Best Brownies

Reviewed: Jan. 28, 2003
The texture of these brownies were too cake-like for my liking. I even used regular flour and added some chocolate syrup to make them more dense, but it didn't help much. The flavor was only okay, too.
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5 users found this review helpful

Curried Carrot Soup

Reviewed: Jan. 12, 2008
I like carrots and I like curry but I did not like this soup at all, nor did my guests. The curry was so overpowering that you couldn't taste anything but curry. It also had a very strange after-taste. I can't imagine adding additional curry yet many reviewers stated just that. Besides cooking up more carrots to try and dilute the strong flavor, I really didn't know how to fix it so it ended up down the garbage disposal. What a waste of time and money!
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4 users found this review helpful

Red and Green Christmas Jalapeno Jelly

Reviewed: Nov. 17, 2006
This was my first attempt at making jelly, and it came out great. I used red, yellow and orange bell peppers (it looked more like autumn than Christmas) and changed the ratio to half bell peppers and half jalapenos. I made this twice and the first time all my jars didn't seal, so the next batch I did not let the mixture cool. After boiling for 3 minutes I took it off the heat, stirred in the pectin and filled the jars. They all sealed perfectly and set up just right. I will be making many more batches for gift giving.
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4 users found this review helpful

Corn and Zucchini Melody

Reviewed: Jun. 8, 2004
This was easy to prepare and very tasty. I doubled the recipe and used red onion for a little more color. Everyone loved it. Although I think anything you top with cheese and bacon would be a hit.
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4 users found this review helpful

Buttermilk Pound Cake

Reviewed: Jul. 29, 2007
This was very easy to make and the texture was great, dense but still nice and moist. I thought it was a bit too sweet. I think next time I'll reduce the sugar to 2 1/2 cups instead of 3 cups.
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3 users found this review helpful

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