BTSYLYNN Recipe Reviews (Pg. 1) - Allrecipes.com (18064472)

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Cornbread Casserole

Reviewed: Nov. 24, 2004
Easy and tasty!
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1 user found this review helpful

Green Bean Casserole I

Reviewed: Nov. 24, 2004
A classic. My family loves this recipe with the French's cheddar flavored fried onions.
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0 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 24, 2004
Oh my Gosh! Are you sure this isn't a dessert???
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1 user found this review helpful

Peanut Butter Bars I

Reviewed: Nov. 24, 2004
So easy...and SOOOO rich! If you are a big lover of peanut butter and chocolate, you'll love this recipe. Make sure you have a big glass of ice cold milk! Oh, and if you like PB a lot, you can up the PB and lower the butter by 1/2 cup with good results. Also, if you are one of those who are having trouble with crumbling of the bar while cutting after refrigerating, make sure you bring the bar back up to or nearly room temp for easy cutting. Update - today I made this recipe with 1.5 cups rolled oats that had been processed fine in a food processor and 1/2 cup wheat bran. Also only 1/2 cup of butter and 1.5 cups PB. And only 1 cup of choc. chips. Very good results, mildly healthier.
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1 user found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Nov. 27, 2004
Deeelicious! Rather than use all half and half, I used only 1/2 cup and the rest nonfat milk. This did NOT seem to reduce the creaminess or richness of the filling. I also used a bit of almond extract instead of vanilla, which was VERY tasty. For a more coconutty flavor, I'll be adding coconut extract next time. I made a shortbread crust, and this is surely one of my family's new favorites!
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Fantastic Lemon Butter Fillet

Reviewed: Dec. 15, 2004
The lemon butter sauce is so good! I added a bit of garlic powder to it, and also a couple tablespoons of sour cream to make it creamier. It turned out great. This would be good on ANY fish! We have had it on salmon and halibut both.
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25 users found this review helpful

Old-Fashioned Rice Pudding I

Reviewed: Mar. 3, 2005
this was good and easy. Instead of raisins, I added orange-essence dried cranberries and it was a wonderful taste. I used nonfat milk. However, I'm not sure if I did something wrong - I stirred it several times during baking, and it started out with that perfect smooth custard texture, but by the end of the baking time, the milk/egg mixture had seperated and curdled. Still a wonderful tatste though. ***a note on the curdling*** I tried this recipe a second time, and this time placed the baking dish in a hot water bath, and cooked at 275. I was told that boiling is what causes the curdling. So cook lower and longer, stir often, and use a water bath. This time I had no curdling.
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32 users found this review helpful

Gramma Bertha's Banana Cake

Reviewed: Mar. 14, 2005
very moist cake. Has a mild flavor to it, but might be good spiced up with some nutmeg and cinnamon. I iced it with the Cream Cheese Frosting II from this website and it really was the perfect combination - not overly sweet and very good with a cold glass of milk.
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1 user found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Mar. 14, 2005
Good and simple to make. Wasn't grainy at all, and very rich. Mine got very thick after it was poured on ice cream though. I keep a batch in a mason jar in the fridge and microwave it in the jar when we want some.
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2 users found this review helpful

Best Brownies

Reviewed: Mar. 14, 2005
Great Brownies! Be careful not to overbake - my oven over cooked the brownies at the suggested time, so I will try cutting back by 5 minutes next time.
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0 users found this review helpful

American Shepherd's Pie

Reviewed: Mar. 14, 2005
This is a very forgiving recipe - you can substitute many different things, based on what you have on hand. I used ground turkey meat, and cream of chicken soup. I also threw in all my leftover veggies. It was a hit.
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1 user found this review helpful

Basic Cream Cheese Frosting

Reviewed: Mar. 16, 2005
I felt kind of dumb when I went back and re-read this recipe. I made it the other day with only 1 cup of powdered sugar, and it was delicious! Now after reading the reviews I see that the negative ones are pertaining to the amount of powdered sugar. With fantastic results with just 1 cup of powdered sugar, I would encourage those who felt 4 cups was way to much to try it with alot less. I'm sure up to 2 cups would work well.
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5 users found this review helpful

Hershey's ® Hot Fudge Pudding Cake

Reviewed: Aug. 28, 2005
Well... at least it was easy. It is very sweet, and doesn't have a very distinct brownie-type taste and texture like I thought it would. Because it is so sweet, I really think it would be pretty good with some vanilla ice cream (Blue Bunny comes to mind). Probably won't make this one again though.
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Pumpkin Cheesecake Bars

Reviewed: Aug. 30, 2005
This was delicious, and much easier than I was expecting. I didn't have a pound cake mix, or a yellow cake for that matter, so I used a carrot cake mix and it tasted fantastic. I just skipped the pumpkin pie spice since the mix was already spiced. I was so worried that the mixture wasn't setting that I ended up overcooking it and the crust is a little burned at the edges, but the center is still wonderful. I will definitely make this again! Next time I will cook less and see how it is when you use a pound cake mix...
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27 users found this review helpful

Pumpkin Bread IV

Reviewed: Oct. 2, 2005
I loved this recipe. A wonderful fall-time nasty weather treat. It made the house smell so good while it baked. Smelled like holiday time! I did make some modifications though, that some may want to consider: *Only did 1/3 recipe to make a single loaf *used whole wheat flour in place of 1/2 of the regular flour *used applesauce for 1/2 of the oil *used 1/3 cup brown sugar, the rest Splenda *added 1/3 cup stewed raisins (raisins are so much better if you soak them for a bit in hot water before adding to a recipe!) *added 1/2 cup chopped pecans This recipe is sooo good. Lots of raisins and nuts make it like a dessert, but without fat or much sugar and whole wheat flour, it is pretty darned healthy!
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6 users found this review helpful

Cream of Tomato Soup

Reviewed: Oct. 5, 2005
There's almost always more than one way to skin a cat, and I kind of took this basic recipe and ran with it. I have a tomato garden in the back yard, so I blanched, pureed and strained the seeds out to make my own tomato juice. However, I'm sure it would taste fine with store bought. I pureed the onion too, to achieve a smoother textured soup. I used a bit more butter than called for, and I used 1/2 1% milk and 1/2 whole milk for a creamier flavor. I also added a shot of tabasco, some garlic powder, chicken broth granules instead of salt, and plenty of fresh cracked pepper. I got to thinking - you could do up a big batch of this without the milk, freeze it in 2 cup sized leftover containers, then reconstitute with milk later. No more Cambells! The soup tastes very good.
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44 users found this review helpful

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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2 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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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

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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3 users found this review helpful

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