Lainey Recipe Reviews (Pg. 1) - Allrecipes.com (14735258)

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Awesome Broccoli-Cheese Casserole

Reviewed: Aug. 29, 2014
Made this recipe tonight and it was a big hit. Changed a little to what I had on hand. I only had about 22 oz frozen broccoli and cauliflower, so I added a can chopped mushrooms, extra 1/4 cup onion, can of whole kernel corn, and 3 large cloves of fresh garlic minced. Sauted garlic, mushrooms and onions for a few minutes. Steamed broccoli/cauliflower, but steamed too long, made it mushy. Thought steaming would cut back on cook time, but it still took 1 hour. Used 1/2 cup mayo and 1/2 cup sour cream (big fan of sour cream in baking.) Seasoned with a pinch of pink salt, a little more than 1/4 tsp pepper, 1/4 tsp paprika, 1/2 tsp garlic powder. Used extra 1/4-1/2 cup cheese, mild cheddar. Covered with bread crumbs to bake. Consistency was very soupy, but I think cooking broccoli less ahead of time will fix that next time. Picky 2 y.o. at whole serving and her dad raved about it, loved it. Filled 9x13 pyrex about 3/4 in. thick. Will reheat tomorrow and update.
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Dessert Quesadillas with Peanut Butter, Chocolate, and Marshmallow

Reviewed: Aug. 22, 2014
These were very indulgently yummy. I liked them just fine, but my 2 y.o. didn't care for them, which I don't get, cause the kid loves peanut butter...and chocolate. Maybe marshmallow was a turnoff. I would definitely make these for another set of kids, but not for my family.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 22, 2014
Followed this recipe exactly, and the cookies were amazing! So very good. When I was putting them on the pan I made the first 9 the size suggested. They needed to cook longer (every oven is different) and were very chewy and large, delicious. I ended up making another 3 dozen 1/2 that size, mainly because I wanted them to be a reasonable size for my kid to have a treat, not the size of my palm. This recipe makes a lot of cookies, I made 9 big ones, 36 little ones, and rolled 3 different 12"-14" cookie dough rolls to freeze and bake as needed. Took a dozen to a friends house and both couples loved them, and both asked for the recipe! This is a keeper, and will replace my go to recipe. When storing, cover with a double layer wax paper and place a slice of bread on top of paper, keeps them moist for at least a week.
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Photo by Lainey

Creamy Vodka Bowties with Mushrooms

Reviewed: Aug. 21, 2014
This was yummy! I made some substitutions to use what I had and to bring it to our tastes a little bit. Added an extra clove of garlic and cooked garlic, mushrooms and pink salt as instructed. Added chopped sun-dried tomatoes and 1/3 cup reconstituted chopped onion. Also added 1/3 cup of sour cream to make sauce creamier and a prettier color. Also added an extra shake of parmesan across the top and blended in to final product. Very quick, from start to finish, including plating and eating, took 1 hour. I would venture to say this was restaurant quality, though next time I may add some more veggies, maybe broccoli or spinach. This made A LOT of pasta. I had a big bowl and my 2 y.o. had a plate (big hit with her, she didn't have to be asked twice to eat), and I had enough to fill an 8x8 Pyrex to the top. May freeze it, kid doesn't like to eat same thing back to back to back. Will update if frozen.
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Photo by Lainey

Grandma's Best Ever Sour Cream Lasagna

Reviewed: Aug. 18, 2014
WOW! So very good! Best lasagna I've ever had, and my mom's recipe is amazing (ricotta). The sour cream is key, don't sub this! I changed the recipe to use what I had on hand and reduced the servings to 6, although I still was able to make a 2-layer lasagna in a 7X11 dish and a 3-layer lasagna in a bread pan to freeze. Soaked noodles in hot water in sink for too long, about 45 minutes, made them noticeably chewy but didn't ruin dish, will do for 15 minutes next time. I browned venison with chopped: med. onion, 3 cloves garlic, can of mushrooms, and sprinkled with garlic powder. Used veggie pasta sauce, added 1/2 small can of tomato paste to thicken, 2 cans original Rotel, no parsley, double the basil. This sauce looked quite runny, but definitely thickened up nicely after 30 minute simmer. Followed sour cream sauce as directed but cut salt by 2/3, per other reviewers recommending to leave out all together. Added pepper until speckled throughout. This sauce was VERY runny, I thought I did it wrong, but assembled anyway as directed. Added 7 minutes to cook time at directed temp. Ready in 2 hours. This was delicious. My 2 yo has been fighting me for days on just about everything and inhaled this with a happy dance. Can't wait to have next day and from frozen. Will update.
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Sour Cream Noodle Bake

Reviewed: Aug. 11, 2014
I liked it, but substituted quite a bit and changed a bit. I browned venison in oil with 3 cloves chopped garlic and 1 cup reconstituted onion flakes and a can of chopped mushrooms, seasoned with salt, pepper and garlic powder. I didn't have ricotta so subbed a block of cream cheese, and added a can of regular Rotel and a can of black beans, rinsed. Didn't have egg noodles so subbed Rotini. Didn't have tomato sauce so used a can of tomato paste, added 1 cup water and 1 tsp sugar and mixed. Mixed everything but noodles together in saucepan and simmered for 10 minutes. It was beautiful and creamy, but definitively bland. Spiced it up with a dash more of pepper, a few shakes of chili powder and 5-6 splashes of Franks Red Hot. This did the trick. Covered noodles in dish and stirred together, covered in mozzarella and breadcrumbs. My 2 y.o. sometimes picky eater gobbled it up, wasn't too spicy, just flavorful. Sauce with all the extras made a full 9x13 and 8x8, though I had to make more pasta for the 8x8. Sauce was so good I was eating it with a spoon during assembly. Froze 8x8 and sending it to grandma's for an easy meal when she watches 2 y.o. tomorrow. Great recipe for any leftovers, and so easy to sub things in, use what you've got! Put this in the recipe box for a quick, filling meal. DEFINITELY BETTER THE NEXT DAY!
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Baked Ziti I

Reviewed: Aug. 6, 2014
Delicious! I made this recipe last night for dinner and am finishing off the leftovers right now for lunch. I halved the recipe and it filled a 7x11 dish very FULL. I followed other suggestions and layered it as follows - ziti, sauce, provolone, sour cream (put SC in a Ziploc baggie and snipped of the corner to apply evenly, then a spatula to spread, made it super easy and pretty), ziti, sauce, mozzarella, parmesan. I browned vineson (deer meat) with 1 whole small onion chopped, can of mushrooms chopped and 2 large cloves of garlic chopped, and seasoned with a little salt, pepper, and more garlic powder. I ended up baking for about 50 minutes, covered, the uncovered for another 7. (Gas stove) I was weary about the sour cream, but so many reviews said go for it! It was delicious, my picky 2 year old cleaned her plate, said she loved it with a huge grin. Sent some home with her dad, he loved it, even when he ate it cold! Sent enough with him for them both to have for lunch today, I doubt anything will be returned but empty Tupperware. Saving this recipe for future use, it is a keeper! I am a huge review reader, but never been one to leave reviews. Your reviews are always so helpful and appreciated, I've been encouraged by you all, and this delicious dish, to become a contributing member to this community. Happy cooking!
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