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

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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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821 users found this review helpful

Peppermint Meringues

Reviewed: Nov. 6, 2005
Let me save you the headache of making the mistake I did... I have never made meringue before, and I thought, "How could 2 egg whites possible make 48???" So I doubled the recipe. I never did get "stiff peaks" so I dumped and started over, this time following the recipe...mostly. I didn't have candycanes, so I used peppermint extract and green food coloring. I followed one other poster's advice and used a ziploc baggie with a corner cut out to pipe out perfect little hershey's kiss sized meringues. I got at least 48! I found that after cooking for the 1.5 hrs, I only had to let them sit in there for about an hour more, and they were perfectly done. Very easy, no fat, probably could be done with splenda to be low cal as well.
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717 users found this review helpful

Boston Baked Beans

Reviewed: Oct. 27, 2005
This is a great recipe. I soaked the beans overnight, but skipped the simmering for 2 hrs part and put them straight into the crock pot. On high, it took about 10 hrs for them to get tender and edible, so if you timed it so that they went in the crock pot before work, they'd be ready to go when you got home that evening, eliminating the need to be home for any cooking. I pan fried diced bacon before putting it in the beans, to eliminate some fat. I didn't have dry mustard, and I added some BBQ sauce and smoke flavoring to the mix. It has a great flavor (just like Bush's Baked beans). Just don't be in a big hurry to eat it, the beans definitely take awhile! If you're dying for homeade baked beans, just substitute canned navy beans, and you can skip the soaking and 10 hours of simmering.
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347 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

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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43 users found this review helpful

Pea Salad I

Reviewed: Oct. 31, 2005
Well, I didn't quite follow the recipe to a "T", but recipes are just guidelines, right? Anyways, I only added 4 eggs, skipped the lettuce, used Miracle Whip instead of mayo and less than a cup, no sugar, and only about 1 cup of shredded cheddar. I boiled my eggs 8 minutes, just because that's always how I've made hard boiled eggs, I'm not sure what the difference would be - they turned out fine. By my calculations, I've cut the calories and fat by half or more. I didn't layer, just mixed it all together. Still, this tastes great! And with the adjustments, it's something we can eat more than once a year without feeling toooo guilty!
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33 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

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

Healthy Banana Cookies

Reviewed: May 27, 2007
the thing about calling something a "cookie" is that people expect dessert. To me, this is not really dessert. It was very tasty, but in a "healthy" way, you know? However, rolling it into a pan and making "energy bars" would conjure up a more accurate image in my mind. I dressed this up by subbing peanut butter for the oil. I added an egg for cohesion, and chopped pecans and choco chips for taste. I did add salt, because I could see how bland it would be without it. You just don't realize what salt does to the taste of a cookie! I will make these again, as I see plenty of options and potential as healthy energy food for my hiking and biking. I envision dried cranberries, coconut, bran, wheat germ, etc.
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26 users found this review helpful

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

Cranberry Orange Wheat Scones

Reviewed: Sep. 19, 2008
I rarely give 5 stars. When a recipe is pretty darned good and worth repeating, I'll give it 4 stars. This recipe I would give even more than 5 stars! It is a simple recipe that yields really spectacular flavor and texture. I did not have OJ, so I used more milk. I didn't have orange zest, so I used 2 Tbs of orange extract, which was more than plenty. I also used the orange-essence dried cranberries. I did substitute wheat bran for the wheat germ, and opted for 1/2 white flour 1/2 whole wheat flour. The texture was fantastic, flavor wonderful. Delicious with honey butter.
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23 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

Pudding Poke Cake

Reviewed: May 15, 2006
It doesn't get much easier than this! Although I do prefer the non-instant type pudding, which works just as well, but takes a little more time. There are many combo possibilities with this recipe - banana cake w/banana cream pudding, chocolate/chocolate, white cake/coconut pudding, etc. Top w/whipped cream and you've got a super dessert!
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21 users found this review helpful

Banana Cake X

Reviewed: Oct. 25, 2006
I LOVE THIS CAKE! It is the first banana cake that was more like cake than banana bread. It has a nice delicate fluffy texture just like cake. It is so easy and tastes fantastic. My favorite way to eat this is to poke it with many holes when it comes from the oven and pour warm pudding (vanilla or butterscotch) over it. The holes fill up with pudding, and there is no need for frosting, but it tastes wonderful with a scoop of vanilla ice cream!
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19 users found this review helpful

Cream of Pumpkin Curry Soup

Reviewed: Sep. 5, 2008
This is a delicious soup. I did make a few changes, not because it is a bad recipe, but because I'm on a diet and I'm always looking for ways to alter full-fat recipes without sacrificing too much taste. I did make this soup with only 1.5 tablespoons of butter - I found that the onion sautes fine in that much or even less. That alone saves 150 calories and 15g of fat off the total recipe. I also used 1% milk and a tiny bit of cornstarch for thickening, without great detriment to the taste. That also saves 300 calories and 28g of fat. In the end, my product has 120 calories and 5.6g of fat, and I think it tastes just as good!
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17 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

Peanut Butter Balls VIII

Reviewed: May 21, 2010
At first, I was looking at the dough and thinking, "YUCK"! But I rolled them up and put them in the fridge. I used chocolate chips instead of raisins. We took them on a hike, and they were a big hit. The whole batch got eaten and they stayed good for several days. I did process the bran cereal in a food processor until fine, which helped with texture. I will definitely make these again, perhaps subbing some of the milk powder with protein powder.
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14 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

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

Best Bread Machine Bread

Reviewed: May 15, 2006
This is the easiest and best bread I've ever made! I don't care for how my machine bakes the bread, so I opt to use just the dough setting, allow it to rise a 2nd time and then bake my own loaf or rolls in the oven. I also substitute beer for the water, for a very subtle yeastier beer flavor to the bread, which is heavenly with honey butter. Also try mixing whole garlic cloves into the bread for a really delicious garlic bread.
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9 users found this review helpful

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