BTSYLYNN Recipe Reviews (Pg. 5) - Allrecipes.com (18064472)

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Sloppy Joes II

Reviewed: Oct. 20, 2005
This is just one of those really easy, straightforward yummy family favorites. I don't use peppers, and I usually use ground turkey breast, which is virtually fat free. I ran out of ketchup this time, and did supplement a bit with BBQ sauce - it was just a little on the sweet side. We eat these on whole wheat hamburger buns with a slice of cheddar!
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1 user found this review helpful

Shortbread Crust

Reviewed: Oct. 18, 2005
I normally leave the crust when I eat a pie, because most crust doesn't taste that great and it just seems like empty calories, but I love the taste of shortbread. This crust doesn't really roll like a typical pie crust dough, at least it hasn't for me and I've used it 3 times. After I mix the dough, I just put the crumbles into the pan and pat it into place and it works fine, but have been unsuccessful rolling it out the traditional way. Today I tried it with a little additional vegetable oil, and it was much more the texture of typical pie dough, and still tasted fine. I didn't find the recipe to be too large for a single crust, at least not the way I use it!
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3 users found this review helpful

Banana Wheat Bread

Reviewed: Oct. 17, 2005
It's always nice to find a recipe that's healthy. But this didn't have the right flavor... I didn't have wheat germ so I increased the flour. I didn't have 1 1/2 cups worth of bananas, so I topped it off with applesauce. I still used oil, but cut it back to 1/8 cup, and substituted applesauce for the rest of it. I added chopped almonds, nutmeg and cinnamon, and used Splenda in place of the honey. Unfortunately for me it turned out pretty dry. I'm planning on using more applesauce or banana next time to see if that makes it more moist. Perhaps also cutting back on the whole wheat flour and using a bit of white flour. Maybe a 2/3 whole wheat to 1/3 white...
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New England Clam Chowder I

Reviewed: Oct. 16, 2005
I have never made clam chowder before. My 8 yr old dug up clams over the weekend, so I was determined to use them in this soup. It was pretty easy, even though cutting up clams was kind of gross. I washed and diced the clams pretty small. I diced the bacon and fried it in the bottom of the soup pot. When it was crisp I added the onions and cooked until about done, then threw in the clams. In the meantime, I was simmering the diced potatoes in a bottle of clam juice, for a stronger clam taste. I mixed a cup of milk with some flour and poured that into the bacon/onion/clam mixture and stirred until thick. Once the potatoes were tender, I threw them w/the clam juice into the soup pot. I then added more milk until I reached the right consistancy. This was fantastic clam chowder - better than any I've had at a restaurant. I was pretty happy with myself! And my daughter was proud too, though she wouldn't touch the stuff with a 10 ft pole...
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5 users found this review helpful

Dessert Crepes

Reviewed: Oct. 16, 2005
I had never made crepes before, but thought, "how hard could it be?" Well, it does take a little practice. The first few attempts were "practice crepes"! You need the right sized pan, and it should be nonstick, for ease of turning. A tiny bit of Pam sprayed on the pan ensures that they don't stick, and worked better for me than oil or butter. I kept trying to turn the crepe to soon, and it would fall apart. Go ahead and let it cook until it looks completely cooked before you flip it, and then it only has to cook for just a bit on the other side. I also found a fairly low heat works best - around 2 on my particular stove. We fill these with a mixture of warm sweetened cottage cheese and cream cheese flavored with a bit of vanilla, and then top with either a fresh fruit sauce or canned fruit filling. Cottage cheese gets very watery when warmed, so you either need to strain it before mixing with the other ingredients, or use dry curd cottage cheese. We have also slathered Nutella on the crepe, filled with sliced bananas, and topped with slivered almonds and whipped cream.
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823 users found this review helpful

Creamy Rice Pudding

Reviewed: Oct. 14, 2005
I have a serious weakness for Kozy Shack rice pudding. I have been searching for a rice pudding recipe that even comes close to Kozy Shack... and this one is pretty darned close! I found that all of the water had been absorbed after about 15 minutes, and then after adding the milk/sugar it only took about 12 min for the consistancy to get pretty creamy. It was still a bit runny at that point, and I poured some of the hot rice/milk mixture into the milk/egg mixture, to bring it up to a warm temp so the eggs wouldn't get scrambled. Then I added it back into the pot, and stirred constantly for 2 minutes as indicated, albeit on a very low temp, not med. I poured this into custard cups, and while the mixture was a little runny at first, it firmed up very nicely after about 15 minutes. I used whole milk, but imagine nonfat or lowfat would work too. I also used basmati rice, but since I know nothing of rice varieties, I don't know if there's a better alternative. I believe almond extract in place of vanilla would be wonderful. I didn't add raisins either, but not because I'm opposed to them, I just wanted plain unadulterated rice pudding. It was fantastic.
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16 users found this review helpful

Food for the Gods

Reviewed: Oct. 14, 2005
A good quick recipe, but is exactly the same as Eagle Brand condensed milk recipe for 7 layer bars, just with a fancy name...
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10 users found this review helpful

Famous Coconut-Almond Balls

Reviewed: Oct. 14, 2005
After you pour in the hot corn syrup, let it set a little bit to cool. The coconut will hold its shape better. If you find it doesn't hold together, wait a little longer. Firm the balls up in the freezer, and use a fork to dip them in the chocolate. I used butter instead of shortening, and I used 1/2 cup in the chocolate to get a runnier consistency, it made dipping much easier.
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12 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Oct. 13, 2005
I usually just throw the chicken in the oven and let it go, but because a friend of mine gave me tons of rosemary from her garden, I had to try this recipe. It definitely added a wonderful flavor to the meat.
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2 users found this review helpful

Chicken Noodle Soup

Reviewed: Oct. 13, 2005
A very easy and tasty basic meal. SOUPER on cold wet fall days! 3/4 cup of barley in place of the noodles gives it a heartier substance. I added some leftover corn to this recipe. It would easily take many other veggies as well.
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3 users found this review helpful

Peach Crisp III

Reviewed: Oct. 13, 2005
Crisps are so easy and are a great fall treat. With this recipe I used no granola, only oats. I don't use quick oats either, which gives a more chewy substantial topping. I used peaches that I had cubed and frozen, and after thawing they were quite watery. I put them in a colander to drain most of the liquid, and then added about 1/8 cup of Minute tapioca to make sure remaining liquid would thicken up. It was delicious and easy. Perfect for busy families.
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137 users found this review helpful

Classy Green Bean Casserole

Reviewed: Oct. 11, 2005
I'm learning that cooking is not an exact science... Oh sure, you can't really deviate on things like baking soda and stuff like that, but most recipes are pretty forgiving of some tweaking here and there. I was so sure I had everything I needed to make this for dinner, only to come home and find I had no mushroom soup OR sour cream. I used cream of broccoli and skipped the sour cream. I topped with the buttery crackers as indicated in the recipe (I used Ritz), but added a sprinkle of some grated italian cheese I had leftover in the fridge. What can I say? It tasted great. I'm sure the sour cream would have made it better, but this worked out fine. I will try again with the ingredients specified, but it got me thinking - you could probably do a "broccoli casserole", with frozen broccoli, condensed broccoli soup, and the other ingredients here. Maybe I'll try that...
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22 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Oct. 10, 2005
I had to laugh when I read the negative reviews. One person said it had "too much corn in it"???? I love this recipe. My grandma used to make a baked corn recipe, but she used breadcrumbs. This is so much easier and equally tasty. After baking it the posted amount of time, it wasn't golden on top but clearly set in the middle. I turned on the broiler for just a minute and got a wonderful golden brown color on top. The recipe doesn't call for salt, but it seemed like it could have used some. It still is a wonderful dish to serve, especially if you're a busy mom like me and want to serve something besides plain old steamed veggies all the time.
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9 users found this review helpful

Raspberry Oat Bars

Reviewed: Oct. 9, 2005
These are so tasty and so easy! A nice diversion from my typical chocolate based recipes. I had gone hog-wild making jam this year, and it's great to have another way to use up some of it. I had one issue, maybe it's just me. It seemed like the crust mixture was a little scant for a 9x13 pan, but way too much for an 8x8. I had a hard time getting the bottom of the pan covered and still have enough left to sprinkle on top. Next time, I'll either customize the recipe up or down by 25% to get the right amount of crust mixture. Other than that, it was delicious. This is the same recipe for making date bars as well.
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2 users found this review helpful

Waldorf Salad II

Reviewed: Oct. 8, 2005
I don't care for celery, but leaving it out doesn't hurt the recipe a bit. I used miracle whip for a sweeter tangier flavor, didn't use salt, and used chopped pecans instead of walnuts. I think a tart/sweet apple works best in the recipe - I really like Fuji and Gala. My family is not a huge raisin fan, but if I put the raisins in boiling water for a few minutes to plump them up, I usually don't have any problems getting them to eat them.
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6 users found this review helpful

No Bake Cookies I

Reviewed: Oct. 8, 2005
Satisfy your chocolate/peanut butter cravings FAST! These no-bake cookies are a breeze to whip up, and can be made with regular oats as well, for a slightly chewier texture. I genenrally use a bit more cocoa powder because of my chocolate addictions...
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3 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Oct. 8, 2005
I make big batches of this dough, roll it into a tube shape in a sheet of wax paper, and store in the fridge for a batch of hot fresh snickerdoodles whenever the family wants them. The dough stays good for about a month or so. After placing the balls of dough on the sheet, I dip a glass in the sugar/cinnamon mixture and squash the cookie just a bit for a flatter crisper cookie. Substituting half of the flour for whole wheat flour makes a chewier cookie with a slightly nutty flavor, but is more healthy and still tastes great.
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Luscious Buttercream Frosting

Reviewed: Oct. 8, 2005
Forget tubs of greasy flavorless expensive storebought frosting!!! This frosting is so easy and so good. To make the luscious chocolate frosting, if you don't have baking chocolate on hand, mix about 1/4 cup cocoa powder with 2 tablespoons of melted butter and add to frosting.
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6 users found this review helpful

Glazed Meatloaf I

Reviewed: Oct. 8, 2005
Easy and tasty meatloaf. I used a packet of onion soup mix, so didn't add the bouillion granules. Still, it was too salty, so next time I'll just use half a packet. Didn't add lemon juice either. And for leaner meatloaf, I used 99% fat free ground turkey breast and it was very very good. I only used 1.1 lbs of ground turkey, but left the other measurements alone, and it turned out fine. I used a hearty nut and seed hearty bread for the crumbs, and the texture was very nice. Easy, tasty, and pretty healthy.
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Deep Dark Fudge

Reviewed: Oct. 6, 2005
I love this fudge recipe. It is one of the easiest and tastiest holiday treats I can think of. And you can use any type of chip, not just chocolate. Try milk chocolate, or butterscotch, or peanut butter, or a combination! A suggestion to those who don't like sticky knuckles and manhandling that jar of marshmallow - use plain old marshmallows from the bag. This recipe called for a 7oz jar of the marshmallow creme, so I just added a heaping cup of marshmallows (to allow for all the air). Just make sure you start your 5 minute timer before all the marshmallows are melted, the mixture underneath starts to boil way before they all melt. I just made a batch using partially used bags of chips - a combo of milk chocolate and butterscotch...NUMMY!
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