LYNNINMA Recipe Reviews (Pg. 1) - Allrecipes.com (1430033)

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LYNNINMA

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Chef John's Tarragon Aioli

Reviewed: Jun. 12, 2015
I put this on my BLT and it was just about the BEST BLT I've ever had! Fabulous!
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Spinach Cheese Pasta

Reviewed: Jun. 8, 2015
I used part-skim ricotta instead of cottage cheese. To really brighten up this dish, add some grated lemon zest and a little juice. It really makes a difference. Oh, and a little freshly ground nutmeg.
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Ranch Mix Saltine Crackers

Reviewed: Jun. 2, 2015
I halved the recipe and used a bit less oil---very tasty!
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Spicy Grilled Shrimp

Reviewed: May 26, 2015
Excellent spice but a bit salty. Will use less next time.
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Chef John's Ricotta Meatballs

Reviewed: May 25, 2015
Great meatballs with a lovely soft texture! Changes I made: 1. I used dried parsley (1 Tbs.), basil (1 Tbs.) and ground marjoram (1/2 tsp.) because my own herb plants have not yet matured enough to harvest them and I wasn't about to go out and buy fresh when, I felt, the dried are absolutely fine in this recipe; 2. I added about 1/4 cup of grated Parmesan to the meatball mixture because I cannot fathom meatballs without it; and 3. I baked my meatballs in a preheated 350 degree oven (baking sheet lined with parchment) for 25 minutes, turning the balls once halfway through baking. I simmered them in my favorite commercial marinara for the better part of the afternoon and served them over perciatelli pasta and with homemade garlic toast for dinner tonight (the leftovers will be used for meatball subs a little later this week). My only beef is that although there was a pinch of cayenne pepper in the mixture, I could not detect any heat in the meatballs. The next time I make these, and I will, I will add a good two pinches of cayenne. Bravo, Chef John!
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Apple Slice Squares

Reviewed: May 23, 2015
I've seen an almost identical recipe on another site, but it included a glaze (confectioner's sugar, vanilla extract and milk or lt. cream) to be spread over the top while it's still hot. I thought this crust was very bland; I prefer a buttery crust. The filling is also bland even though I added more ground cinnamon and also ground nutmeg. I won't be making this again, sorry.
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Thai Red Chicken Curry

Reviewed: May 15, 2015
Good basic recipe, but, as others here have stated, it needs jazzing up.
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Grandma's Lemon Meringue Pie

Reviewed: Apr. 28, 2015
Tip: Crush or grind finely about 4 ginger snap cookies (about 3 Tbs.); sprinkle over the bottom of the baked pie crust before filling. This makes a moisture barrier and prevents the bottom from getting soggy. Delicious pie!
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Maple Icing

Reviewed: Apr. 15, 2015
What a wonderful frosting with a lovely creamy texture. I wanted more maple flavor so I used only 1/2 tsp. vanilla extract and upped the maple extract to one full teaspoon. I also used only 3 1/2 cups of confectioner's sugar to achieve the perfect consistency (for me). This was wonderful spread on my golden maple-walnut sheet cake. I sprinkled some chopped toasted walnuts on top. Delicious!
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Mom's Apple Fritters

Reviewed: Mar. 30, 2015
I added some ground cinnamon and nutmeg to the batter. Dropped by heaping teaspoons, the fritters cooked for about 2 1/2 minutes on each side. Perfect. I had some leftover, so to reheat, I nuked them for a few seconds then placed them on a rack in a 400 degree oven for about 10 minutes to crisp them up a bit. Although they were not nearly as good as the freshly-fried fritters, they were quite respectable. This recipe is a keeper for sure.
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Lemon Crumb Muffins Recipe

Reviewed: Mar. 14, 2015
I also scaled down the recipe to make 10 muffins. I didn't change a thing other than drizzling a little simple glaze (made with granulated sugar and lemon juice) over the tops while they were still warm. Next time I may add a little lemon extract to the batter and some grated lemon zest to the topping to make them a bit more lemony. All in all, these are very good muffins.
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Very Easy Shrimp Dip

Reviewed: Mar. 13, 2015
Love this recipe but only when the ingredients are mixed together to make a lovely, creamy pink dip. Most of the time I use fresh shrimp and coarsely chop them after poaching. I usually add a little prepared horseradish or a few drops of hot sauce and some fresh lemon juice. We enjoy it with Fritos or Bugles.
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Broccoli Casserole II

Reviewed: Mar. 13, 2015
This was pretty darn good once I doctored it up a bit. As did others, I used shredded Cheddar-Jack cheese in place of the processed cheese spread, adding 1/2 tsp. each garlic salt, onion powder and kosher salt, and 1/4 tsp. black pepper. I also added 1 large boneless skinless chicken breast which I oven roasted and diced, and used an entire 14-ounce package of broccoli. I mixed all in a large bowl before placing in the greased dish (I used a 2-qt. soufflé dish). I then topped it with a mixture of crushed Ritz crackers, panko crumbs, grated Parmesan, more of the Cheddar-Jack and melted butter. The casserole baked for 45 minutes without covering and browned nicely without burning.
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Sweet Chili Lime Chicken with Cilantro Couscous

Reviewed: Jan. 27, 2015
This sauce is a perfect combination of salty, sweet, tangy and spicy. The lime juice and zest really gave the dish bright flavor. The only changes I made were as follows: 1) I added a little more red pepper flakes (personal preference); 2) I added a pinch of kosher salt and ground black pepper to the chicken while it cooked (I don't use MSG); 3) I used basmati rice instead of couscous as that is what I had in my pantry, and I cooked it in chicken stock instead of vegetable broth. The next time I make this, and I most definitely will, I will cut the chicken breasts into strips instead of chunks, because while the chunks make for a prettier presentation, strips will cook quicker. I will also make a point to get vegetable broth and couscous. Thanks for this keeper!
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Almond Coffee Cake

Reviewed: Jan. 27, 2015
The cake has a nice texture but we felt it could use a bit more sugar. I added some toasted sliced almonds to the topping but it was a little too crumbly and floury and took over my 8 x 8 cake (I needed to bake it 15 minutes longer). I will probably add more butter to the crumb topping next time so it will be crispier, but all in all, we liked this cake and will make it again. Thanks for the recipe, Molly.
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Jan. 26, 2015
Love this method! Perfect eggs every time. But, before boiling, I perform an extra step: I prick the large end of each egg with a push pin. At the large end of each egg is a small air space. When you hard cook an egg, this air heats up, expands, and escapes through pores in the shell, but not before the egg white sets. This leaves the egg with a flattened end. Pricking the egg provides a quick escape route for the air, which gives you an egg with a smoothly rounded end. If you prick an egg, watch for a jet of air shooting from the hole as the egg cooks. This, I feel, also makes peeling them easier. Just something I learned from Julia Child many years ago.
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Light and Fluffy Spinach Quiche

Reviewed: Jan. 7, 2015
This quiche is delightfully light and fluffy. I made it in a 9-inch deep dish pie shell, added an extra jumbo egg, substituted light sour cream for most of the mayonnaise, and chopped a whole medium onion and sautéed it with a clove of minced garlic. I thought it needed a bit of seasoning, so to the spinach/onion/garlic mixture (I mixed them all), I added 1/2 tsp. of dried dill weed, 1/4 tsp. of dried oregano and a pinch each of kosher salt and cayenne pepper. Because I increased the volume of the pie, I needed to bake it about 15 minutes longer.
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Philly Cheesesteak Quesadillas

Reviewed: Jan. 2, 2015
I used this recipe for method only, essentially, and it worked wonderfully. It was very convenient to put all on a large baking sheet, flip once, and be done with it. My quesadillas did not include green peppers, barbecue sauce or Cheddar cheese. Rather, I used thinly sliced onion, sliced mushrooms and shredded Provolone cheese on smaller tortillas. I seasoned my shaved steak with a little of Emeril's BAM seasoning and garlic powder. After cutting the quesadillas into wedges, I served them with horseradish cream sauce and honey mustard on the side. WOW!
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Crispy Gingersnaps

Reviewed: Dec. 24, 2014
While these cookies were very tasty and nice and crispy (I used 1/2 c. shortening, 1/4 c. butter), they did not have quite the zing I was looking for. Even though, after reading many of the reviews here, I increased the spice amounts and added allspice, nutmeg, black pepper and even a bit of cayenne, they were not spicy enough for our likings. I will keep this recipe on file but my next attempt will most likely include some crystallized ginger and a lot more cayenne.
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