Lynn Dawe Recipe Reviews (Pg. 1) - Allrecipes.com (13431514)

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Lynn Dawe

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Green Beans with Almonds and Caramelized Shallots

Reviewed: Apr. 14, 2013
I was making green beans with prime rib and mashed potatoes, found this recipe- had everything on hand, and it was fast and easy - looked fancy when done. I used 4 shallots, a red pepper, and and small bag of slivered almonds, looked like the right amount, and a little extra sugar- why not. I will probably cut the red pepper down to 1/2 -it was bit too much but all in all a great way to fancy up green beans. Good enough for company. It turned out delish! Exceeded my expectations, will make again.
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Sweet Restaurant Slaw

Reviewed: Jul. 15, 2012
This is the best cole law !! of all the variations I've tried - with or without buttermilk (slightly thicker and stands up long haul), oil and vinegar based (tart but good with pulled pork ) this one is the best hands down, all purpose slaw. Yum. Easy and after the bag of slaw, everything is in the pantry. Ten minutes to make. Love it!
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Banana Pudding IV

Reviewed: May 20, 2012
I used two small packets of vanilla pudding and 4 cups of whole milk ( I started with 3 cups but ended up adding another cup when it started to set up as it seemed just too thick- 4 was perfect and the amount called for on the box- 2 cups each. much better, especially since the nilla wafers absorb moisture) I used 6 bananas and the whole box of cookies for 2 bowls. I made 2 complete clear straight sided bowls. I started in each bowl, by layering the nilla cookies/banana/pudding twice, then topped with pudding/bananas mounded toward the centre of the bowl , followed with coolwhip topping, and sprinkled crushed cookies over the top. Delish. Next time i will use even less cookies though- they kind of absorbed the pudding too much - my fault for using so many. In short, go long on the bananas, short on the wafers ( 1/2 a box per the recipe prob just right) , long on the pudding. The cream cheese, condensed milk, and cool whip unbeatable combo. Remember to use fruit fresh (or lemon juice and water) to keep bananas from browning.
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Easy and Simple Korean BBQ Ribs

Reviewed: Apr. 6, 2012
oh emmm geeee! I've never had korean ribs but if this is what they are like - yowza! these were fabulous! I had beef ribs that needed to be cooked, and I was driven by what is in the pantry since the stores are closed to day for a holiday. I followed the directions as written, and added a teaspoon of ground ginger and a few dashes of chinese five spice powder, then marinated for about 3 hours. The flavours stay with these even after cooking, a delightful sticky sweet/salty delicious-ness. Just be sure to monitor progress regularly on the grill, as they can flare up as the fat of the beef rib releases. Mine did suffer a char here and there, but still came out very tasty. Will be making again very soon. Thanks Doubledown for sharing. This recipe rocks!
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8 users found this review helpful

Amish Macaroni Salad

Reviewed: May 20, 2011
this is awesome! The quantities seem right to me but I did reduce sugar to 1/2 cup based on reviews here. tip - if making the day before reserve half of the dressing and mix in the next day an hour or so before serving, otherwise it soaks it all up overnight, making it too dry.
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4 users found this review helpful

Cioppino

Reviewed: Jan. 8, 2011
I know I am in the minority here, but it was just average for me, not great - and really pricey to make. I was really looking forward to this. The only changes I made was to substitute more mussels since I had no clams, chicken broth instead of water and 1 can of stewed + 1 diced tomatoes. Changes didn't seem too drastic. I expected more. Now I have a lot leftover- I will try to re-purpose leftovers into a pasta sauce for linguini. Sorry but I will try another recipe next time.
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6 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Dec. 6, 2010
Fabulously delicious! The dijon gives it a subtle kick. A few slight changed- added a can of sliced mushrooms with the marsala,(didn't have any fresh on hand), waited until it cooked down a bit before adding the cream. - and I cut the tenderloin into 1 1/2 inch pieces, pounded them with a mallet to flatten into medallions, then coated both sides lightly with dijon and seared in the pan. This way cuts the cooking time and IMO makes for a fancy presentation. Yummy. Fast and easy weeknight meal that could be served to company. Thanks koalagirl.
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3 users found this review helpful

Birthday Bones

Reviewed: Dec. 30, 2009
Its hard to tell because my cocker spaniel will eat most anything but he sure loves these...! and they smelled just like a peanut butter cookie. Was a bit of a pain rolling out the dough and cutting out the little hydrants and bones but they sure were cute so they were worth it. My dog didn't notice the work I went thru though. ;) I made a double batch and gave out little doggie bags to friends with dogs that visited over the holidaysl
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1 user found this review helpful

Blue Cheese and Pear Tartlets

Reviewed: Dec. 30, 2009
These were fabulous. What a great recipe- this one goes into the favourites file. After reading all the reviews, I did tweak the recipe slightly based on personal taste but I think it would have probably been good without changes too, just stronger. I like blue cheese but suspected out guests may not be as fond so I wanted to tame it a bit. These changes will make about 30 appetizer tarts, as it basically doubles the volume of the recipe. 1. used about 2 -3 ounces of Pear Blue Cheese - that's what I had on hand. 2.added half a brick of cream cheese ( 4 oz) to mellow out and make it melt more and help meld with pears 3. used 2 pears to increase creaminess and pear-iness and diced them in 1/4" dice 4. did not add cream 5. added a carmelized walnut to the top of each tart before popping in the oven (1 cup walnuts to 1/2 cup sugar, set to medium in a pan and stir constantly until sugar melts and carmelizes walnuts. turn onto non stick foil until cool) I used regular tart shells - that what I had on hand. (I have never seen pre made phyllo tart shells in my stores). I must confess that I think I ate more of these than our company. I am going to make them again later this week. They were delicious.
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55 users found this review helpful

Boston Baked Beans

Reviewed: Mar. 15, 2009
These are great- a nice recipe for beans from scratch. I made it in the crockpot, soaked the navy beans overnight first. it took about 10 hours but they were worth it! I have made many bean recipes over the years, but never used a crockpot. (And believe me, not all of them work out). Stick with one that does It is the easiest, best tasting, and energy efficient. Your search is over- this is the one.
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2 users found this review helpful

Hot Bacon Dressing

Reviewed: Mar. 15, 2009
This is great! Very tasty. Searched all of the net and came back to this one. Made it mostly as written, a bit more bacon and fat - I used a pound of bacon, and a bit more fat than called for. Used practically all the sugar (1 1/4C +)in spite of reviews that suggested less would do.(I like my dressing sweet). While I've eaten plenty of hot bacon dressing in restaurants, I've never made it and this recipe will be the one I use from now on. Pretty close to my favourite restaurant version. Two suggestions: You can omit the pimentos- I don't really see that it added much. And leave the bacon separate from the dressing, don't mix it in-keep it aside. Adding it to the dressing just takes up more room in the fridge, and it is unevenly distributed, and a bit soggy. Not to mention it just seems as if it may not keep as long. You will definitely have leftovers- this makes about 3 cups!
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3 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 31, 2009
This soup is FABULOUS. Being from Canada, I had never even heard of this soup. After I tried it on one of my US travels I was hooked and set out to find a recipe that lived up to the good hotel version. I have tried others on this site but this one is the best by far. The enchilada sauce makes it, as well as the canned green chilies. (Do not substitute- I tried a packet of taco mix once instead of enchilada sauce, and it was terrible- right into the bin.)I use chicken stock in a box, and don't forget tortilla chips and shredded nacho cheese to finish - it gives it the needed "body". A sour cream dollop on top, then sprinkle with some fresh cilantro (I love that stuff). Best use of a slow cooker I have found....yummm.
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Newfoundland-Style Pea Soup

Reviewed: Jan. 7, 2009
I love any recipe that helps me recreate that back home feeling and salt beef is always a winner. For those that don't know of it, it is like corned beef (and cabbage) brisket. Salt beef is sold as "Naval beef" in 5 and 10 lb plastic tubs filled with brined chunks of beef in the chilled grocery section. Make sure you soak it well for a number of hours to remove the salt (change the water mid way if you really want to remove all salt). I prefer it a bit salty, because the way my mother would always cook it. Thank you Carolyn. (Any chance for Fish and Brewis?)
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30 users found this review helpful

Sky High Yorkshire Pudding

Reviewed: Aug. 10, 2008
This yorkshire pudding recipe actually seems to work! makes high yorkies with hollow middle. Modifications: I halfed the recipe -and still used 4 eggs to equal 1 cup of other ingredients and added 1/2 tsp salt. ...but they got very brown in aobut 20 minutes-had to reduce the heat with 10 min left. Finally took them out of the oven w 5 min to go. Not sure if it was my over-use of eggs, or something with the recipe itself. Even so, they were quite passable.
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Angel Hair Pasta with Shrimp and Basil

Reviewed: Oct. 17, 2007
I wish I'd read the review first. Made this for the 2nd time and thought it a bit bland and watery..again. It might be my fault, because i used dried basil instead of fresh. And added garlic fiesta seasoning and cream in addition. It was just OK. Didn't keep the leftovers. Would really benefit from the hot chili flakes and more seasoning to kick it up.
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Amazing Italian Lemon Butter Chicken

Reviewed: Apr. 15, 2007
I wish I read the reviews before I made this dish. I usually do but was in a rush to make dinner. Big mistake. First problem: Didn't know what to do with the bacon-add to the pan raw or cooked? I added raw and realized it would be way too greasy and 1/2 way thru drained the fat, aand finished the bacon in the microwave. Bacon should definitely be added cooked. Wayyyy too much butter, separated, and made for a gloppy mess. I followed the recipe except I didn't have the capers. I think there is a good dish underneath this somewhere, so I will try again with modifications. Definitely less butter- like 1/2.
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Sweet and Sour Pork III

Reviewed: Feb. 21, 2007
Sorry, it was just ok for me. Followed the recipe to a T except 2 1/2 TB cornstarch is sauce as some reviewers suggested. Pale sauce that tasted OK, but looked a bit unappetizing and bit too vinegar-y. I was expecting more of a batter consistency on the pork, but maybe they make it different up here in Canada. Will probably not make again without some modifications. But don't let that dissuade you- I am in the minority. just not to my taste.
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2 users found this review helpful

Roquefort Pear Salad

Reviewed: Feb. 14, 2007
oh this is fantastic! I have made this before and loved it then too. This time, in the dressing I substituted the sugar with 2 tbsp maple syrup and 1 tbsp honey (I like a sweeter dressing -can you really have too much ?:) oh and a large clove of garlic.. and added 2 tsp of dijon mustard yummy... thanks for this recipe! Will sure use it again.
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After-Thanksgiving Turkey Soup

Reviewed: Jan. 1, 2007
wow! this is my go-to soup for turkey leftovers. The thing I like most is that the cream base hides the cloudy soup and sometimes "stringy" turkey. The next time I make this I will however add an extra carrot and a celery stalk. I made a few modifications. I added a few pinches of thyme, a shake of poultry seasoning, some more chicken bouillon, about a cup of peas and a cup of corn. Gives it some extra taste and colour. I reduced the flour to 3/4 cup. The rice measurement is perfect. (I sometimes don't measure the rice and freehand it, and usually over-do it which makes it overly thick and takes away from it so measure the rice accurately). Oh, and I also use 35% whipping cream instead of half and half. Yum. And add the cream at the end when everything is done, and gently heat- do not boil the cream with the veggies. Thanks you for this winning addition to my recipe box.
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Authentic Thai Coconut Soup

Reviewed: Jun. 8, 2006
oh my gosh- it is authentic and tastes just like the one at a local restaurant! Aince I eat Thai but rarely make it, I asked an asian friend to pick up some of the harder to find ingredients-asian mkt only. Galangal is apparently VERY close to ginger so you can use it interchangably. And the curry should be red Thai curry not the regular kind... This is delicious! Thank you for the recipe. Please post more!
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48 users found this review helpful

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