LYNETTE914 Recipe Reviews (Pg. 1) - Allrecipes.com (1220494)

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Cherry Cheese Pie

Reviewed: Jan. 15, 2012
I have been making this forever and if you don't follow the directions exactly it will runny and soupy. I have been told by two people who I gave the recipe to that this is runny..and I asked if they followed directions and the answer was no....they just dumped everything in...make sure your cream cheese is room temperature too otherwise you may have a difficult time blending it til fluffy. I tend to use just under 1/3 c of lemon juice so it isn't too tart. And I use bottled lemon juice over the fresh...just my preference because one time I had a slightly bitter lemon I used. Be forewarned this doesn't hold up at a firm texture @ room temperature like a baked cheesecake...but it's delicious. I have served this in miniature tart shells w/ a sliver of kiwi or strawberry or a fresh blueberry..
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Green Beans with Almonds

Reviewed: Apr. 12, 2011
Great recipe! I used extra virgin olive oil instead...didn't premeasure....I only had sliced raw almonds so I used that. Again no premeasurements.. I squeezed two wedges over the almonds added all this to the fresh green beans that I was cooking at the same time. So easy!... I sprinkled some garlic salt over it to bring out the flavor....delicious!...........I like it with a generous serving of the almonds
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Brazilian White Rice

Reviewed: Mar. 8, 2010
I've had this rice before so i knew what i was going to expect, even though the way i did it didn't quite turn out..BUT i know what i will do better next time... i actually made mine in the rice cooker.. i was making a big batch of rice ( 8 cups) and remembered this recipe.. but don't ever try to do this in a pan w/ 8 cups of rice...too much!! i didn't even measure the garlic at this point, and only had half an onion... i dumped a LOT of garlic in and all the onion chopped.... and i measured the water up to the 8 cup line on my rice cooker... and it turned out just fine..the only thing that it needed was a little extra salt since i didn't put enough... great recipe.... but for winging it the way i did, i'm proud of myself..hehe definitely.. don't skimp on garlic, more is better!! and if you don't brown it enough, you won't get enough flavor out of that garlic.... i took it off the heat just as it started to brown so it wouldn't burn and get bitter... thanks for sharing..
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Garlic Rice

Reviewed: Mar. 4, 2010
one of my turn to recipes for cooking leftover rice, of the few filipino foods in my repertoire..... yes i am filipino but i use whatever rice i have left, sticky rice doesn't work so great..i've even tried it with brown rice and it was great. IN MY OPINION... don't measure the garlic... put aLOT.... tastes much better... a quick tip is not to make your heat too hot, or else your garlic wil burn quickly... usually when my garlic is just starting to brown on the edges, i go ahead and put the rice in, and it will still brown nicely while you mix up the rice..... i prefer lots of garlic and regular salt to using a little fresh garlic and using garlic salt... ... but everyone's version will be different.....
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Too Much Chocolate Cake

Reviewed: Jun. 7, 2008
Excellent cake, perfect for chocoholics! I pretty much made the recipe as is, but used a little over half a cup of oil only but it was still supermoist! i will definitely try next time to do the dark chocolate....but this one is good its not overly sweet at all...and i didnt have a problem w/ my chocolate chips sinking to the bottom, as a matter of fact, i just dumped the whole bag in, not sure if that's more than 2 cups or not, oh well! Great recipe for when i've got the urge for chocolate.... thanks again!
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Spicy Bean Salsa

Reviewed: Jun. 7, 2008
Good Stuff!! I followed what others said and used lemon juice, olive oil, i used kosher salt and pepper. I didn't really measure these ingredients, I used the juice of one lemon and just eyeballed the amt of salt and pepper.Definitely needs to sit overnight for the true flavors to come out. I took some to work and next time, I will follow the advice of one of my Latino friends who advised me after tasting this (btw he loved it anyways) to exchange some of the canned stuff for fresh stuff....fresh tomatoes, fresh jalapenos, fresh corn (roasted corn), roasted green bell pepper.... This is a great dish to make that's quick and not expensive at all....When I decided to make this dish, all these canned goodies were on sale, and I only used the store brand,and for less than $10 you got an easy appetizer to serve a lot of people. definitely use the Tostitos scoops, easy to scoop up all those beans to get to your mouth!! thanks again!
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Kay's Spaghetti and Lasagna Sauce

Reviewed: May 31, 2008
Excellent sauce!! This is the first time I've made homemade sauce...I followed the recipe pretty much to the tee....other than my husband seasoned the sauce w/salt and pepper right when we were starting to simmer it for the 40 mins. i actually used my cuisinart mini chopper(instead of a blender) and made the tomatoes smooth. this was plenty of sauce and would be good for a large group. The sauce seemed kinda thin and runny after we took it off the stove. but we left it to sit for a little while we set the table and it thickened up. Definitely a sauce to make again, and the best part, its not overly sweet and not sour, and not acidic!!
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Spinach Dip I

Reviewed: Feb. 28, 2008
I didn't make this version but mine is pretty much the same, except mine has larger amounts and makes more....and also I add dried onion flakes to mine...I use 32 oz of sour cream, about 1 1/2 c. mayo (more or less to your taste), knorr vegetable mix, 10 oz box frozen chopped spinach (its easier than whole spinach which is harder to eat, the leaves are long!) and i add about 2 tbsp of dried onion flakes, but can be omitted if you don't have it. (oh yeah, make sure you thaw out the spinach completely and squeeze out the excess water) I will use lowfat sour cream, and alot of people don't seem to notice the difference. my portion is good if you have a larger group...i have also served this in a carved out breadbowl centerpiece and put bread pieces and/or chips, carrots and lettuce to dip.....definitely a party favorite!
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Banana Crumb Muffins

Reviewed: Feb. 25, 2008
SUCH A GREAT RECIPE! I ACTUALLY SOMEWHAT STUCK TO THE ORIGINAL RECIPE, I USED MARGARINE INSTEAD OF BUTTER, AND I WILL TRY TO SUBSTITUTE OIL FOR THE BUTTER AS EVERYONE SUGGESTS NEXT TIME. I MADE MINE INTO MINI MUFFINS AND IT MADE ALOT, ALMOST 60 MUFFINS I THINK, BUT YOUR AMOUNT MAY CHANGE BECAUSE I WAS NOT FILLING THE MUFFIN TIN AT THE SAME LEVEL EVERY TIME. THEY BAKED IN ABOUT 10 MINS (YOU MAY WANT TO TWEAK IT, MY OVEN IS A LITTLE OFF)...BUT THEY TURNED OUT GREAT...I DOUBLED THE TOPPING AND ACTUALLY HAD A LITTLE EXTRA LEFT. WHEN I MADE MY TOPPING, THE MARGARINE HAD SOFTENED A LITTLE, SO THE AMT IN THE RECIPE WAS NOT ENOUGH TO MAKE IT A CRUMBLY TOPPING, SO I ADDED A LITTLE MORE MARGARINE AND IT TURNED OUT FINE. I DEFINITELY AGREE THE MORE RIPE THE BANANAS, THE BETTER THE TASTE WILL BE!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2007
I made this for Thanksgiving and for those who actually eat stuffing, they loved it! It was very easy to make and I didn't make the bread stuffing myself, I used Mrs. Cubbison's seasoned dressing by mistake(I meant to buy the seasoned stuffing). The dressing is almost more like crumbs then stuffing mix, but it didn't matter, it was still delicious. I didn't follow the amount of stock in the recipe, I kept adding stock til it was moist enough to my liking. You can use whatever apples you have handy, I chose to use the Granny Smith apple because the dried cranberry already has a little sweetness to it. I used a Jimmy Dean sausage instead but it is definitely a part of this recipe that can be played with, so being that there are a lot of sausages out there, next time I will try a different sausage. This is definitely a recipe I will make again.
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Soft Oatmeal Cookies

Reviewed: Sep. 12, 2007
Great Recipe! I followed the advice of a few others and only used 2 cups of oats, I used 1/2 cup of white sugar, and I put 1 1/2 cups of raisins. I think it would have been better if I added even more raisins, maybe 2 cups next time. Also more cinnamon, or maybe next time try cloves as others suggest. A great cookie, i did an experiment and baked some right after I made it, and they spread out fine on the pan and I didn't spray the pan. They stuck a little but otherwise ok. I refrigerated for about 45 mins and the consistency was better, but I still sprayed the pan so they wouldn't stick. If you use a cushion air baking pan then you won't have a problem of really burning the cookies, I've left them in there for 11 or 12 mins, and they were dark brown but not burnt, and just a little crisp on the edges, but still super soft. Great cookie!
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Baked Ziti I

Reviewed: Aug. 29, 2007
Great recipe,and so easy to make your own. I added tons of garlic and onion for flavor, and whatever seasonings I had in my cupboard. I used pasta shells because that's all I had. Made tons of leftovers for lunch the next 2 days and even for dinner too!
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Awesome Slow Cooker Pot Roast

Reviewed: Jun. 27, 2007
Great recipe! Very easy and you don't have to be a chef to do this. Last time I made pot roast in a crockpot several years ago, it turned out awful...and so this time, i was a little nervous when I walked in the door after leaving this pot roast to cook for 10 hrs on low....it turned out awesome! I threw on whatever herbs and seasoning I had in the cupboard and used a concentrated beef stock from 2 beef bouillion cubes I found and a mug of water. My husband and 3 yr old didn't care for the potatoes I cooked with it, so I will leave them out next time. Instead I took some add'l potatoes, cut them up and tossed them w/the other envelope of onion soup mix and oil and baked them to serve w/the pot roast. My picky toddler asked for seconds and thirds! Definitely a keeper!
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Broiled Lemon and Garlic Tiger Prawns

Reviewed: Oct. 22, 2002
This recipe was very easy,quick and delicious. I love garlic, so I added a little more than the recipe asked for, and I put some of the pieces of garlic on the shrimp after I brushed them with the butter for a little extra flavor. I didn't eat them as an appetizer though, it was great with pasta, and also great w/steamed rice, it had lots of flavor.
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Lumpia (Shanghai version)

Reviewed: Jul. 10, 2002
This recipe is great, but there is no need for the additional salt because the soy sauce has a lot of sodium. Also, if you like garlic, use fresh crushed garlic instead. I tend to use ground beef instead of ground pork because the ground pork takes longer to cook, and when I make a huge batch of these, I don't have time to make sure the pork is cooked well and at the same time the lumpia wrapper is not burnt! My extra ingredient that gives the taste a special twist is to use sesame oil too. I use sesame oil that's more an asian style, and it has a strong scent, but a lot of people will say it tastes good and ask what that extra ingredient is. I also add an egg as well. This recipe is good w/sweet and sour sauce or w/soy sauce and a little vinegar for dipping.Another good sauce to eat with this is Thai sweet chili sauce for a little hint of spice. OH YEAH ..they're great for freezing in case you have unexpected guests... like the other reviewer said, you don't need to thaw before frying, just be careful of oil spatter.. don't turn the heat too high or it will burn quickly while the middle is still frozen. a tip i got from my cousin is that if you are freezing them, spray the bag or container you keep them in with baking spray and lay your lumpia down , then spray the lumpia too so they don't stick to each other while frozen...and when you take out to fry, they're not stuck in one big lump! ENJOY...
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