LYNLOR Recipe Reviews (Pg. 1) - Allrecipes.com (1698926)

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Rhubarb Cake I

Reviewed: Jun. 1, 2012
As is, WAY TOO SWEET! I hate being the one who says nay when there are obviously many who disagree with me, but rhubarb desserts should have a little "tart" to them, don't you think? There was far too much sugar. I think it would have been bearable had I left the insane amount of sugar topping off. I don't know...I will not be making this one again. The search continues.
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0 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 1, 2012
The best we've ever had ANYWHERE! Some tips: I hate pounding chicken breasts, so I filet them instead by firmly holding the breast flat on the counter with the palm of my hand then sliding my very sharp knife through horizontally to get 2 equally thin "filets" that wrap and roll perfectly. Also, I cut my swiss cheese right off the block into a little rectangle, fold thinly sliced deli ham around it, then wrap the chicken breast around the nice tidy package of ham and cheese. It works like a charm. I think the spiral created by layering slices is prettier, but for my family, I go for ease of preparation! I like to roll and dip in flour earlier in the day, so the coating has time to "set" before frying in butter. It's delightful. SO good.
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7 users found this review helpful

Rhubarb Bread I

Reviewed: May 26, 2011
5 for flavor...4 for final product. As is typical for me, I couldn't get the bread out of the pan. LINE with PARCHMENT in the future!! (And there will be a future.) I subbed melted butter and coconut oil for the vegetable oil and used vinegar instead of the lemon juice as it was what I had on hand. Other than that I followed directions and the taste and texture were fabulous. It also took about an hour for the loaves to be done. Next time I might try making into muffins instead -- shorter cooking time, and I don't have to worry about sticking. Liners. :)
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4 users found this review helpful

Chinese Pork Chops

Reviewed: Apr. 9, 2011
I used honey to replace the brown sugar, fresh minced ginger and garlic, and grapeseed oil to replace the unhealthy vegetable oil. I brought the marinade to a simmer then cooled it overnight in the fridge before marinating the chops. I let them sit all day, then grilled them over relatively high heat. These got a bit blackened on the grill due to the sugar content of the marinade, but I thought they were otherwise wonderful, flavorful and juicy. I will just have to watch them more carefully to prevent the deep charring of the grill marks. Served along a simple ginger/garlic saute of sugar snap peas and bias cut carrots with shallots. Will make again.
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10 users found this review helpful

Taco Seasoning I

Reviewed: Apr. 6, 2011
I changed this just slightly, doubling the onion and garlic powders, adding 1/4 tsp. marjoram, and only using (less than) 1/8 tsp. of cayenne pepper. It was just spicy enough. My husband, who is always the skeptic, enjoyed it very much. Thanks for a great recipe!! :)
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5 users found this review helpful

Beef Stroganoff III

Reviewed: Apr. 3, 2011
This was wonderful...I have to make it sans mushrooms as we have an allergy in the family, but still, this was the best recipe I have found. My husband was VERY pleased. :)
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2 users found this review helpful

Best Butternut Squash Soup Ever

Reviewed: Apr. 3, 2011
As written I felt the soup was missing something, but with some tender loving care I was able to bring it up to par...that was weeks ago already, however, so I can't remember what I did to "fix" it! It was definitely improved the following day, and I froze a small portion to use as a base for risotto in the future.
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2 users found this review helpful

Old-Fashioned Swiss Steak

Reviewed: Apr. 3, 2011
I thought this was fairly bland as written, but WILL be making it again as my kids ate it up and were disappointed when it was all gone! It is simple, easy, and family friendly. What more could I ask? I might try using stewed tomatoes and doubling the meat next time...so much sauce was left over!
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3 users found this review helpful

Panna Cotta

Reviewed: Mar. 24, 2011
Fresh cream was on sale for half price today at my coop, and being a sucker for all things rich I couldn't pass it up...but then, what to do with it? Oh my goodness. This panna cotta recipe is specatcular! Honestly, I would have liked to pour it into a cup and drink it straight up...I don't even know how the final set result is, yet, but I imagine it is phenomenal. I used 2 cups cream and 1 cup milk. I dissolved the gelatin in 1/2 cup milk and mixed the other half into the cream and sugar (I used 1/3 cup -- still a bit too sweet mabye? will use 1/4 cup next time). To balance the sweetness I just added a pinch of salt to the mixture. Perfect. I added the gelatin to the cream as soon as it softened into the cold milk. Then I didn't have the patience to bring it all the way to a boil, so I stopped when the mixture was steaming and silky smooth, whisking all the way. I used the recommended vanilla, then couldn't resist 1/4 tsp. almond as well. Amazing! I cannot WAIT to eat this up!!
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11 users found this review helpful

Marinated Flank Steak

Reviewed: Mar. 6, 2011
I made this for fajitas and realized that I just don't like fajitas after all. It was a good recipe...though even after marinating for 2 days and only searing to medium/rare my meat was still tougher than I wished for. The "tang" of the marinade was a bit too much for me, but the vegetables that I sauteed in the leftover browned bits from the searing of the meat were fabulous.
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2 users found this review helpful

Lentil Soup with Lemon

Reviewed: Mar. 4, 2011
5 stars!! Hands down my favorite lentil soup ever. Fresh, delicate flavors. Healthy, freezes beautifully. I just LOVE LOVE LOVE this soup.
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4 users found this review helpful

Unbelievable Rolls

Reviewed: Mar. 4, 2011
These are SUPER EASY and lovely. I hate to rate these at all as I made quite a few changes, but honestly, so good. The family is BEGGING for more, but they have to wait until supper. ;) I used part whole wheat flour plus a couple Tbsp. vital wheat gluten to lighten them up. Also, cream in the place of milk. And I totally forgot to add the 1/2 cup fat (of which I used a combo of butter and shortening) to the mixture before I stirred it all together, so I just poured the melted fats over the already mixed dough and used my hands to fully incorporate it in the bowl, then kneaded it for less than 5 minutes on an unfloured counter top...with all the grease, no flour was necessary!! I returned it to the bowl for the 20 minute raise, overturned it on my already greased counter, cut it into 16 portions, rolled each piece around under a cupped hand on the counter top for perfectly rounded rolls, placed 1 inch apart on a parchment lined cookie sheet, covered loosely for the final 30 minute raise. I brushed it with an egg wash and baked for the 15 minutes suggested. Perfect! Perfect! Ok, texturally, PERFECT. Flavor-wise, these are a bit on the sweet side. Easily modified, but for those who have a dislike for sweet bread with your... soup, for example, this might not be the recipe you are looking for. Just sayin'. UPDATE: Made these again for Easter dinner using only 1/4 cup sugar and they were PERFECT - texturally and tastefully perfect! LOVE this recipe!!!
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8 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Feb. 28, 2011
These are PHENOMENAL biscuits. I can literally have them on the table in 20 minutes, start to finish. The only change I make is to use fresh buttermilk, but it isn't a necessary change -- just a really GOOD one. :) I toss the dry ingredients, cut in a non-hydrogenated palm shortening, then toss the mixture with a fork as I add the buttermilk. I stop with the milk while it is still pretty crumbly, but moist, dump it all out onto the counter top, then press it together just until all the little stray crumbles have come mostly together. Dust it with flour, roll it out to about 3/4 inch thick. I don't bother with a biscuit cutter, but cut it roughly with a large knife into 9-12 (2 inch) squares. Usually I brush the tops with cream before baking. These are SO insanely easy, and really, REALLY good. They literally flake into the same beautiful layers you'd get at KFC...I know, not high class food, but honestly...who doesn't like KFC biscuits?
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2 users found this review helpful

Southern-Style Buttermilk Fried Chicken

Reviewed: Feb. 15, 2011
Oh my GOODNESS! This recipe makes phenomenal chicken fingers!! I used two 16oz. packages of free range chicken tenderloins which ended up being about 18 in number. I mixed up the buttermilk marinade using 1/2 and 1/2 spicy brown and dijon mustards. I added about a teaspoon of a spice mixture I use for regular roasted chicken in addition to the spices called for and also used a tad less cayenne because I didn't want overkill for my kids, and it was the perfect amount of kick. I let the tenderloins sit in the marinade in the fridge for about 6 hours before breading them. In the breading mixture I added 1 tsp. each paprika, salt, and white pepper. I grabbed each tenderloin and tossed them one at a time in the flour mixture before letting them "set" on a cookie sheet sprinkled with more flour. To fry I only used about a cup of Spectrum palm oil shortening (it is non-hydrogenated) in a hefty saute pan over medium high heat. I flipped the fingers when the edges were opaque and the bottoms were deep golden brown. (It easily took less than 4 minutes per side.) I did about 6 fingers per batch and drained them on paper towels layered over a cooking rack. They fried up quickly - the first tenders out of the pan were still warm by the end of the third batch. These were INCREDIBLE. They FAR outdid the best chicken tenders we have ever had with our kids at any restaurant (even high end places couldn't top this!). It made a little mess, but at the end it was totally worth it!!
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14 users found this review helpful

Best Buckwheat Pancakes

Reviewed: Jan. 21, 2011
I just made these 2 ways: Gluten free (as another reviewer suggested) and as stated. PHENOMENAL. I was totally skeptical, but both batches are incredible!! For the original recipe I doubled all the ingredients with a couple minor adjustments: 2 cups buttermilk, 2 eggs, 6 Tbsp butter, 3/4 cup all purpose flour, 3/4 cup buckwheat flour, 1 TBSP. sugar, 1/2 tsp. salt, 1 tsp. baking powder, 1/2 tsp. baking soda, and then for the perfect finishing touch I added a splash of vanilla. I made the batter the night before, but tested it right away to see if I should make a back-up plan for my picky eaters "just in case"...they had a fluffy, light, perfectly balanced flavor right off the bat. YUM. For the gluten free, I sifted 6 Tbsp. buckwheat flour, 3 Tbsp. coconut flour, 3 Tbsp. tapioca flour, 1/4 tsp. xanthan gum, 1 1/2 tsp. sugar, 3/4 tsp. baking powder, scant 1/2 tsp. baking soda, and a just a dash of salt. Then i added in the 3 Tbsp. melted butter, 1 cup buttermilk, and TWO eggs (coconut flour requires the extra egg for binding and leavening purposes) and a splash of vanilla. This made a VERY thick batter, so I just added in buttermilk until it thinned out to the right consistency as I did with my other batch....it took a LOT more buttermilk, which was an experimental gamble for me -- but it paid off! These were amazing!! You could hardly tell the difference between the GF and non-GF batches. I am in love. :) Oh so happy.
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15 users found this review helpful

Sausage, Kale, and White Bean Soup

Reviewed: Jan. 19, 2011
I am generously giving this recipe 3 stars. I had to sub kielbasa, but I can't imagine the recommended sausage could really boost the flavor so significantly improve the flavor of this soup to the 5 stars that the others have suggested. After prepping the soup as the recipe stated I realized I couldn't serve it to my family "as is" (BLAND. BORING), so I scrambled to make adjustments last minute. Here's the 5 star revised version: I added a bay leaf and a 3 inch piece of the rind from some parmigiano-reggiano cheese (I saw this in another recipe -- it's awesome!) to the simmering soup. I also added 1/2 tsp. white pepper, 2 tsp. salt, and a couple good shakes of garlic powder. (In the future I would use fresh garlic sauteed with the shallots.) I don't see why in the original recipe the kale was blanched before the rest and feel like many of the beneficial nutrients were washed right down the drain. It seems to simply be a time-wasting extra step. If I make this again I will likely cook the kale right in the soup pot...not worrying about the green color that might result. I simmered the soup with these additions for about 45 minutes which allowed the soup to thicken up perfectly. Finally, to each serving I gave the option of a splash of cream...which I would HIGHLY recommend. There's the 5 stars I was hoping for. :)
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63 users found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Jan. 7, 2011
The flavor was fine, but the texture was terrible...there was nothing delicate about them...and by the time they were finally cooked through they were dry as a bone on the outside. I felt like I was eating a blueberry cookie... will not make again.
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3 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 14, 2010
Perfect texture, Perfect taste...the only thing I might do differently would be to make them a bit smaller, but that's obviously a personal preference issue, and not a recipe issue at all! :) Aesthetically, I did find that they spread out a bit more than I like, and the bottoms got too brown in relation to the rest, but I think the smaller size would remedy this "problem" easily. Overall, a GREAT cookie...brings me back to childhood Christmases when Grandma was still around. These will be tradition. :)
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3 users found this review helpful

Displaying results 1-20 (of 57) reviews
 
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