Lindsy Hitchens Recipe Reviews (Pg. 1) - Allrecipes.com (12833396)

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Lindsy Hitchens

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Slow Cooker Chicken and Dumplings

Reviewed: Sep. 3, 2014
3 Stars mainly because we tried this twice and the 2nd time, with a few major changes we actually liked it. Here are the changes I made: First of all, we are a small family, so usually recipes make enough leftovers for a week. I used 2 frozen chicken breasts, a packages of frozen veggies, 1 can of cream of chicken soup, that same can filled up with chicken stock and poured into the crockpot. Plus tons of garlic, salt and pepper, sage, turmeric, and tarragon. Let that go on high for 4.5 hours. Then opened a can of biscuits and tore the entire can into bits, and let that go on high for another 1.5 hours - poking all the dough down into the liquid. The dough did an excellent job of absorbing and expanding, and we topped the off with some shredded cheddar. I STILL thought it was a bit bland - even after all the spices and changes. My picky husband and son loved it though. Even with my personal changes, I'd still only give this 4 stars. I figure it's good enough to toy with though, and makes an ok base recipe to change to your personal tastes.
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Cinnamon Rolls II

Reviewed: Jan. 15, 2012
I followed instructions as listed - in a 2 lb bread pan. I watched carefully while the dough was on the last rise cycle, and yes- it did overflow the pan, but - it was ok since I was right there to punch it down. I ended up adding about 1/4 to 1/2 cup of flour while turning the dough out onto parchment paper. I then rolled out the dough into a large rectangle, making sure to flour well. For the filling I went with 1/2 cup softened butter, 1/2 cup brown and 1/2 cup white sugars - and probably at least 2 tbsps of cinnamon. Rolled into a log, cut with a knife, put into a round pie pan lined with parchment paper. Put them about 1/2 inch apart to allow for rising. For easy rising, preheat your oven to its lowest setting while you are preparing your dough, then open the oven and allow some heat to escape (10 minutes or so) - then place your rolls in the oven and allow to rise got 30 minutes, then turn on oven to 350 - bake for about 20. This made about 18 average sized rolls, I baked 9 - and froze the other half flat in a gallon zipper bag. I feel that without the changes in spice to butter ratio - the cinnamon would not have been strong enough. With the changes listed, they were amazing. We attacked the pan out of the oven! For the frosting, I just used 1 cup of powdered sugar, 1/2 tsp or so of vanilla extract (but I bet almond would be awesome too, or even orange!) and 1/4 cup of heavy cream (I was out of milk, and needed to use the cream up).
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5 users found this review helpful

Fluffy Pancakes

Reviewed: Jan. 15, 2012
Super easy, super fast, tasty, and fun! Made 4 perfectly portioned pancakes, which is just enough for my family - which I liked since it meant no leftovers. Def double or triple this recipe if feeding a larger crowd. Followed directions exactly as written, served with a bit of breakfast sausage and had a quick and tasty dinner! Also - I let the batter sit for about 15 minutes while cooking the sausage and found that the pancakes rose just fine. Feel free to add some flavored extracts to kick these up a notch.
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2 users found this review helpful

Lemon Corn and Zucchini

Reviewed: Apr. 9, 2011
Quick, simple, and super tasty! I used fresh baby Dill, since we had it on hand - so I doubled the amount. Paired it with a Dill Cream Sauce Chicken on this site and it was phenomenal! (Used Gardein Chick'n Scallopini patties, since we are vegetarians.)
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Mar. 24, 2011
We got Swiss Chard in our CSA shares, and this was the very first time we've ever had chard. We didn't have red onions, so we substituted shallots instead. Omitted the butter and added 2 tbsp of heavy cream to cut any bitterness out of the chard. It was AMAZING. Creamy, Sweet, and Salty. A perfect compliment to a pasta dish! If you are planning on making this dish for a large crowd get LOTS of chard! More then you think you'll need.as the greens will cook down by more the half.
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Easy Batter Fruit Cobbler

Reviewed: Feb. 25, 2011
I switched out milk for almond milk, added almond extract, cut the butter in half- used soy butter instead. Was perfect! anymore butter would have been way too much, and I made it Vegan!
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Amazing Whole Wheat Pizza Crust

Reviewed: Feb. 11, 2011
I love the recipe! I just stack it in the bread machine, throw in a tbsp of minced garlic, and a tsp of sea salt - maybe a few tbsp of flaxseed, and walk away! Perfect for vegan pizza!
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4 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Jan. 26, 2011
Love love love this recipe! Its fast, easy, AND tasty! I know it sounds too simple to be good, but, I use this all the time.
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3 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Dec. 22, 2010
An awesome scalloped potato recipe! Very easy to turn into a super tasty vegan side dish! I used Canola Mayo, soy butter, and veggie broth instead of chicken broth - but kept all the proportions the same. Do not be afraid to make to pans of these potatoes if you are planning on taking them to an event, as they will go fast! I did omit the paprika, but only because I has run out, and they were still fantastically flavored. Also, if you prefer to have a browned top on your potatoes, uncover and let cook for the last 20 minutes.
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Whipped Cream

Reviewed: Dec. 22, 2010
Great basic whipped cream recipe. I made it as stated and then added in more vanilla and more sugar for a stronger sweetness. I think doubled both the sugar and the vanilla. It was very simple to make in a large mixer, I just set it on high and watched whipped cream appear. Be very careful not to let this whip past the "whipped cream" consistency though, as it can happen very quickly.
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Key Lime Pie VII

Reviewed: Dec. 22, 2010
This was the best and easiest homemade Key Lime Pie, I've ever made! I recently used this recipe at out annual holiday party and everyone raved about it! The filling has a very subtle sweet-tart balance, not too overpowering in either direction. I used 2 cans of sweetened condensed milk, which was almost equal to three cups, and it seemed to be the perfect amount for a normal pie crust, but not nearly enough for a deep dish one - in case anyone was wondering. I skipped the lime zest entirely, as I was using canned lime juice and didn't have any fresh lime on hand, though I'd imagine that adding the lime zest would definitely give this pie a little bit more of a lime kick. I topped this with a homemade whipped topping, and it was amazing! Some reviewers had mentioned that they were unable to see the bubbles on the surface of the pie, I could see them however, in a very well lit kitchen though - so look very closely. 10 minutes tops, no more is needed. I made this pie two days before it was needed, and it held up well in the fridge. Thank you for a quick and easy key lime pie recipe! This is for sure a keeper!
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18 users found this review helpful

Double Tomato Bruschetta

Reviewed: Dec. 22, 2010
After a few times making this Bruschetta, I've made a few modifications and have come up with a great party favorite that everyone raves about and begs for. Adding in more garlic, more basil, and more balsamic really gives a much better flavor profile. Thank you for a near perfect recipe!
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4 users found this review helpful

 
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