LINDALOU2002 Recipe Reviews (Pg. 1) - Allrecipes.com (1273123)

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 1, 2011

The best way to get perfect hardboiled eggs! We have our own chickens and I have been told that the fresher the egg the more the shell sticks. Well we had an awful time doing hard boiled eggs, we could not get the eggshells off with out the eggs looking mangled...until now! I have tried countless different ways. I am sold on Ken's! Thank you Ken!

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4 users found this review helpful

Donut Muffins

Reviewed: Apr. 1, 2011

I would do 4 1/2 stars if I could, yum!. Super easy and so, so tasty. I found that my small mini muffin tins were perfect (I got more than 24 because I wanted them smaller-mine is from Pampered Chef). You really want to fill them just to halfway so that the donuts are small and do not become mushroom-topped. This also keeps them nicely bite-sized but watch that you do not bake them too long. I actually recommend baking them just to doneness and while they are yummy warm, they are SO good if done a day in advance or atleast let them sit for several hours. Not sure why but they got better with time. Thank you for a great treat Dianne!

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3 users found this review helpful

Chocolate Babka

Reviewed: Mar. 29, 2010

The dough came out a tad on the dry side but the family loved it this bread. We will make this again. I was disappointed that the filling melted out of the slits and all over the pan leaving empty spaces where the filling used to be. Next time I probably won't do the slits and make it more like a cinnamon roll.

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1 user found this review helpful

Oat Applesauce Muffins

Reviewed: May 18, 2008

Knowing ahead of time that these would be "healthy" muffins helped with my expectations of how they turned out. My husband loved them and they really are a tasty muffin. I also didn't find the soaking necessary, or at least not that long of a soak as was listed. I wanted to also note that quick oats work well in the recipe too but there is no need for any soaking with those. Also notice there is not salt in the recipe so if that is a concern you could add in 1/2 tsp for a 12 batch. You can also use 1% milk. For a variation: Try adding cinnamon (1 tsp for a batch of 12 muffins) and raisins to taste! YUM!

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2 users found this review helpful

Blueberry Boy Bait

Reviewed: Jul. 25, 2007

I have made this recipe before and really enjoyed it but tonight I added in a few things that made it phenomenal! First: I added in cinnamon to the flour/sugar/butter mixture (1/2 tsp and could have done more). Second: I used buttermilk. Third: I added in almond extract to the cake batter part (about 1/2 tsp). Fourth: I used more blueberries than called for. It was divine! I did have to cook it a touch longer, could have been due to more blueberries, but I don't mind. It's SO good! Thanks for a great recipe!

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33 users found this review helpful

Maple Whole Wheat Bread

Reviewed: Jun. 5, 2007

A nice bread! I personally would add a bit more salt and more maple to up the flavor. I also want to add that if you are having trouble with your wheat breads rising try adding in some Vital Wheat Gluten Flour, it's available in most grocery stores in the baking aisle. In this recipe I replaced 1/4 cup of white flour with the wheat gluten and I got a lovely loaf of bread. With using the Vital Wheat Gluten Flour I have success with even true 100% whole wheat breads. I also prefer to bake my bread in my oven. I use the dough cycle on bread machine and remove dough and knead a few times, maybe 10, on a floured board, shape and place in a greased bread pan. Let rise, check every 10-15 minutes until desired height. Bake in a 350 degree oven for 20-25 minutes or until golden brown and loaf sounds hollow when tapped. If you can resist ;) let bread cool a bit before slicing or the loaf gets kinda squished.

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74 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Jun. 4, 2007

Another yum from me! I have found you can play around a bit with the vinegars (I have used combinations of white, apple cider, and red wine vinegars) and have not found a "bad" combination yet. I also cut down on the sugar to about half. My husband and I love it! Also a tip we do: We keep this in a salad dressing container on the side and everyone adds the amount they prefer, no wilted greens this way. If you can't then add the dressing right before serving. I have also found this makes plenty of dressing, so keep that in mind as you may prefer less on your greens.

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6 users found this review helpful

Herbed Rice Pilaf

Reviewed: May 28, 2007

We liked this rice! Tonight we had it with shrimp scampi. I use basmati rice because I prefer that kind. A few tips...it's also tasty with chopped carrot bits in it and you can cook it on the stovetop! (just cook it per rice directions).

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1 user found this review helpful

Cantonese Dinner

Reviewed: May 14, 2007

with some alterations this has become a dinnertime favorite! So 4 stars for giving us a great recipe to work with. My changes: I brown the pork in a non-stick skillet, sprinkling with salt and pepper, then place in bottom of crock pot. Then in same the skillet used to brown the pork I place the onion (add a tiny bit of olive oil if needed) and 1 green bell pepper thinly sliced and saute for about a minute or two. Then I add these to the crock pot making sure to scrape out all the brown bits left over from pork and sauting (somtimes I add in a tablespoon of water to help loosen it up). Then I add in pineapple, leave out the mushrooms for us, make the sauce, pour it over everything and cook as normal. With these changes it's a hit for us!

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6 users found this review helpful

Herbed Lentils and Rice

Reviewed: May 14, 2007

Giving this 5 stars but with one recommendation that was preferred at my house. That is to use 3/4 cup of brown rice and 1/2 cup of lentils. No need to adjust the liquid amount, just cook as normal. We just prefer it a bit less lentil-ly :) Also used fresh pressed clove of garlic instead of powder and for us the cheese was optional.

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31 users found this review helpful

Orzo and Rice

Reviewed: May 1, 2007

A great versatile recipe to work with! I like to add in a clove of garlic, onion, peper and parsley. A great side option, thank you!

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1 user found this review helpful

Hash Brown Quiche

Reviewed: May 1, 2007

The family loved this recipe! I used potatoes O'brien's instead of shredded hash brown potatoes. Worked great, I just cooked the crust a bit longer. I also sprayed the crust with with olive oil, so cut out the butter and it worked just fine. I also added an extra egg. Thanks for a great recipe, we will definitely make this one again!

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1 user found this review helpful

Rapid Mix Sweet Dough

Reviewed: Jun. 3, 2006

Great recipe. I made cinnamon rolls and what we call scones (fry bread-where you take a golf ball sized piece of dough, flatten it and fry it in a bit of oil, flipping when underside is golden brown to cook both sides) and both were delicious!

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3 users found this review helpful

Strawberry Oat Muffins

Reviewed: Jun. 3, 2006

I tried, but I was not one of the lucky ones and even followed the directions carefully. They didn't have rounded tops at all but flat and were very gooey, even after I increased the cooking time several more minutes after checking. The taste didn't impress me either. I did do a small test group to which I added cornstarch and they did have more rounded tops, so maybe cornstarch is the secret for that. However, overall I was disapointed and don't think I will make again.

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2 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Jan. 20, 2006

Great recipe! I used some molassas as someone suggested, so good. I also made half a dozen carmel balls that I just let sit and cool and then cooked the rest. I didn't have a pan big enough, it makes alot. The carmel corn was yummy and I was delighted that the carmel balls were just as delicious! A double use recipe...carmel popcorn balls or carmel corn :)

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1 user found this review helpful

Blueberry Sauce

Reviewed: Jul. 17, 2005

This is one recipe I anticipated using this year since trying it last year. I could hardly wait for blueberry season to come again! So, so good! It is more like a topping over dessert rather than a topping for pancakes but for a treat it's yummy. It kept well several days in an air-tight container in the fridge. I would bet it freezes well also and I will have to try that.

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4 users found this review helpful

Blueberry Pie

Reviewed: Jul. 17, 2005

YUM! I sprinkled some lemon juice over the blueberries before adding in the sugar, cornstarch, salt, and cinnamon. I also heaped the tablespoons of cornstarch and and heaped the 1/2 tsp of cinnamon becouse I love the taste of cinnamon. Turned out excellent, we could hardly wait to let it cool. Yes, it was somewhat runny but it's *homemade* and the taste was worth it! I did have to cover the crust with foil part way through to keep it from darkening too much.

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Amazing Whole Wheat Pizza Crust

Reviewed: Jul. 17, 2005

Well my 3, almost 4, year old is eating her 3rd piece! We enjoyed this pizza crust at our house. I used the dough cycle on my bread maker and did pre-cook the crust for about 8 minutes before adding our toppings and then cooked for about 10 minutes more, on a pizza stone. Made two pizzas. Next time I will try putting some spices or garlic in the crust but I thought the flavor was just fine. It was more filling than regular pizza. Did notice that the "Ready in" time approx is off, you have to add in the time for rising of the dough.

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2 users found this review helpful