Wendy Lyons Recipe Reviews (Pg. 1) - Allrecipes.com (14363843)

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Wendy Lyons

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Cream of Asparagus Soup I

Reviewed: May 28, 2012
I like asparagus, but I don't love it. However, this soup is excellent--so excellent that I made it twice in one week. In my opinion, the half-and-half is not needed. As others suggested, I swapped the margarine for 2 T each of olive oil and butter, added 4 cloves of garlic to the celery and onion, and I added fresh lemon juice at the end. FYI: I made my own broth using chicken, lamb and pork bones I had on hand instead of the condensed broth. It was yummy.
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2 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Jan. 22, 2013
As suggested, I did NOT puree and I added 4 cups of spinach (chopped) 5 minutes before serving. I also substituted chicken broth for the vegetable broth. This soup is very quick and easy to make--I already had all the ingredients on hand. The flavors are just right, especially with a dollop of plain Greek yogurt. It is my new favorite soup recipe.
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Shredded Apple Carrot Salad

Reviewed: Sep. 27, 2013
I didn't have fresh parsley, so I used about 1 T of fresh chopped cilantro. I also used olive oil. Other than those two substitutions, I followed the recipe. My husband and I thought the salad was delicious. It is good with or without the sesame seeds. I tasted the salad before I added them, and I think I liked it better. My husband likes it with them--it adds an Asian zing--so you can't go wrong either way. I will be making this salad often.
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6 users found this review helpful

Grandma's Chopped Liver

Reviewed: Nov. 11, 2013
I made both this recipe (Grandma's Chopped Liver) and Val's Hungarian Jewish Chopped Liver for a gathering of six friends, including 3 chopped-liver lovers, 2 who'd never had it, and one who grew up with it but does NOT like it. Everyone was required to taste it, and I took a vote on who liked which one the best. All 6 people declared both recipes delicious, but four people voted this one their favorite, including the person who did not like the chopped liver of his childhood. Two people commented that this recipe resembles pate. This is because the boiled onions give off moisture when the mixture is put through the grinder, so it has a smoother consistency. This one also had a deeper, more layered flavor because the livers are simmered in chicken stock for an hour. (They were so good, I ate a few whole.) I'll be making this recipe often. I might try sauteing celery with the onion next time just to add another layer of flavor.
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1 user found this review helpful

Val's Hungarian Jewish Chopped Liver

Reviewed: Nov. 11, 2013
I made both this recipe (Val's Hungarian Jewish Chopped Liver) and Grandma's Chopped Liver for a gathering of six friends, including 3 chopped-liver lovers, 2 who'd never had it, and one who grew up with it but does NOT like it. Everyone was required to taste it, and I took a vote on who liked which one the best. All 6 people declared both recipes delicious, but two people voted this one their favorite. I didn't have Hungarian paprika in the house, so I used 1 T of plain paprika. Next time, I will try Hungarian just to taste the difference. I was hesitant about adding the parsley. I was worried that it might overpower the other flavors, but I was wrong. It blended nicely in the background. I might try sauteing celery with the onion next time just to add another layer of flavor. This is definitely a great recipe, and I'll be making it again when I have friends over. However, Grandmas Chopped Liver is my favorite recipe. But I would gladly eat both--and lots of 'em.
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1 user found this review helpful

Hot Water Pie Crust II

Reviewed: Dec. 8, 2013
Previously, I hated making pies due to the hard work and the poor results. However, this recipe is extremely easy. And it makes a tender and good-tasting crust--much better than I've ever gotten in the past with traditional recipes. Rolling it out between sheets of wax paper works perfectly. I've made six pies in the last two weeks, which is more pies than I've made in a decade, and it has been an enjoyable experience. The only con is that the recipe doesn't yield quite enough. I struggled to get it big/thin enough to create a nice rim for my crust.
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Irresistible Pecan Pie

Reviewed: Dec. 8, 2013
Easy to make and delicious as written. I've made two in the past two weeks. Definitely cover with foil halfway through baking. This first time, I forgot, and it looked like I burnt the pecans (though they still tasted fine). The pecan arrangement on top is absolutely stunning and has NOT caused any problems with ease of cutting.
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3 users found this review helpful

Supreme Strawberry Topping

Reviewed: Jul. 4, 2014
I used seven cups of strawberries, which is 3.5 pints. I was concerned about the amount of sugar called for. I added less than 1/2 cup total (instead of 1+ cup) and 1/2 tsp of vanilla extract (instead of 1.5+ tsp). The end result was still way too sweet for me, and I'm not sure I would add any vanilla next time. I will make again, but I will cut the sugar down to 1/4 c and try almond extract or none.
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Goat Stew

Reviewed: Aug. 24, 2014
My husband and I enjoyed this dish. I did not use any additional salt based on a couple of the reviewer's warnings, and I doubled the vegetables. Other than that, I followed the recipe. This is the first time I cooked goat, so it was a risk. However, we eat lamb regularly. If you like lamb, I think you'll like goat. Definitely a keeper for us, and now I want to try more goat meat recipes.
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Grilled Corn Salad

Reviewed: Sep. 1, 2014
5 stars with the reviewer-suggested addition of lime juice (I used 2 small). I also added jalapeno for a little kick and green, orange and red peppers for color (as well as both yellow and white corn). I put in two small avocados as suggested, but it was prettier before adding the avocado, which gave it a creamy consistency. Personally, I don't think the avocado added much to the taste; it didn't detract from the taste either. Next time, I'll just leave it out. I served it at dinner for 8 people. Everyone that tried it really liked it and went back for more.
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Vegan Goddess Dressing

Reviewed: Sep. 2, 2014
This was just OK for me. Too bland, even with all the fresh basil. I added lime juice and garlic, which helped, but I won't be making it again. Probably would be better as a sandwich spread.
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Best Baked French Fries

Reviewed: Nov. 26, 2014
The sugar step makes an unbelievable difference to the texture of these fries! I've made baked fries for years, but they were always a bit disappointing. The only difference between my old method and this recipe is the sugar step. It is key and the reason why it's a 5-star recipe. Try seasoned salt, too.
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Cauliflower and Tofu Masala

Reviewed: Mar. 11, 2015
Restaurant quality. I didn't have fresh peppers, so I sauteed an entire diced onion instead and then added diced pickled jalapenos (equivalent to one whole) along with the tomato sauce and cauliflower. I also omitted peas. Use the biggest pan you have. This makes a lot. Went well with basmati rice.
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