Lynnje Recipe Reviews (Pg. 8) - Allrecipes.com (18470663)

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Baked Potato Casserole

Reviewed: Apr. 20, 2009
FABULOUS! RAVE REVIEWS! I omitted the mayo and added extra sour cream. Otherwise I made it as recipe states. I did bake the potatoes before cutting them up for the casserole. I will be making this often!
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Blueberry Sour Cream Pound Cake

Reviewed: Apr. 19, 2009
My husband is a fan of pound cake and he thought this was TERRIFIC! I reduced the sugar to 2 1/4 cups, ommitted the butter flavoring and the almond flavoring (My husband's preference, but I'm sure the almond would be delicious.) In it's place I added another tsp. of vanilla. I placed the blueberries in the batter frozen. The cake was very moist. I did, though have to bake it for at least another 15 minutes. Thanks for the recipe!
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12 users found this review helpful

Sausage Casserole

Reviewed: Apr. 17, 2009
TOP OF THE LINE! I've tried several breakfast casserole recipes on this site and this is DEFINITELY the one I will use from now on. I made the recipe as stated, however I did brown the shredded potatoes for a little bit in the oven before pouring the rest of the ingredients into the casserole dish and I made my own breakfast sausage using fresh ground pork. I don't like all the added MSG. My son can't get enough of this and is begging me to make it again. Terrific! Thanks for the recipe!
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Pickled Hot Peppers

Reviewed: Feb. 16, 2009
These were FABULOUS! Much better than I expected. I did add a little olive oil and fresh basil for extra flavor and I did not crush the garlic, I halved it or quartered it so that there were nice big chunks in there. We waited 6 months before opening. I can't wait to make more and give them away as gifts. I will definitely be growing more hot peppers this year.
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3 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 13, 2009
Fantastic. I did cut down on the sugar in the muffin to 1/2 cup and used sucanat. I upped the cinnamon to a little more than a 1/4 tsp and baked 6 jumbo muffins for 20 minutes. I thought the crumb was perfect. Perfect amount (and we like a lot of crumbs), texture and flavor. I squeeze the crumb a little before sprinkling it on the muffin as to form some bigger pieces. Terrific muffin and very moist!
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White Chocolate and Cranberry Cookies

Reviewed: Feb. 4, 2009
Great recipe! I did cut back on the sugar as recommended I doubled the recipe and used 3/4 c brown and 3/4 c white sugar rather than the full 2 cups. I also used fresh cranberries that I put in the oven at 250 degrees for 10 minutes as another reviewer suggested because that is what I had on hand. I also substituted vanilla for the brandy and used parchment paper instead of greasing the cookie sheets for easy clean-up. Will definitely make these often. They were a nice soft chewy cookie that looked great too.
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3 users found this review helpful

Bread and Celery Stuffing

Reviewed: Feb. 3, 2009
Great traditional stuffing! The only change I made was to use french bread instead of white to give it more substance. I also added a little more broth, maybe a ladel full half way through baking. I made this again this thanksgiving and I can't rave about it enough! Everyone loved it! It's FANTASTIC!
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2 users found this review helpful

Teriyaki Pork Tenderloin

Reviewed: Jan. 31, 2009
Exceptional! Very tender with great flavor. When I made this I didn't think the list of ingredients was anything special, but I had the tenderloins and wanted to marinate them in something. This recipe had great rating so I gave it a try. I'm very glad I did. My hard to please husband and son loved it and asked me to make it again. Thanks for the recipe!
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Squash Braid

Reviewed: Jan. 14, 2009
Great Bread! Soft wonderful flavor. I have made this several times. The squash in my garden grows to massive size so I always have leftovers. What better thing to do than use the leftovers for bread the next day. My son and husband love this bread with a nice hot bowl of soup. I often pair it with the Italian Sausage Tortellini Soup also from this site. If you use leftover squash make sure you warm it up before incorporating it into the bread. Also I don't proof the yeast in the water. I just make sure I use good yeast and mix it into the flour and then add the warm squash, milk, egg, etc. Also, I used better for bread flour instead of all-purpose. After kneading the bread and using the full 3 cups of flour, I thought the bread was rather soft and would need more flour, but I followed the recipe and only used 3 cups and it turned out wonderful. Thank you for the recipe Amy.
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2 users found this review helpful

Italian Sausage Tortellini Soup

Reviewed: Jan. 14, 2009
EXCELLENT! FULL OF FLAVOR! However, I used homemade beef stock. I simmer the beef bones on the stove for 3-4 days with veggies of all kinds and herbs and freeze it in 1 cup cubes for soup and different recipes. I did not use the wine and didn't miss it at all. I used 1 gt.jar of home canned tomatoes with the liquid instead of adding the 1/3 c. water. I also added about 1 1/2 - 2 lbs. Italian sausage and upped the carrots to 2-3 cups. I used fresh/frozen basil from my summer garden, about 1 3/4 tbsp. and instead of tortellini I use organic gnocchi. Oh and I also added 2 tsp. celtic sea salt. Yum! Even my picky husband and son went for seconds. I also made a loaf of "squash braid" bread (also from this site) with the leftover squash that I had from last night's dinner and it went terific with the soup. Definitely a winner! I am already starting another pot to send over to a friend that just had a baby.
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Jo's Rosemary Bread

Reviewed: Dec. 19, 2008
Great bread! I only used 1 tsp. sugar and Definitely use fresh rosemary, 2 Tbsp. or more.
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Old Fashioned Christmas Raisin Delights

Reviewed: Dec. 17, 2008
Great cookie! I only used 1/2 cup cugar in the filling and it was PLENTY sweet enough. Everything else stayed the same. I did drizzle a VERY small amount of a powdered sugar glaze in order to sprinkle red and green sugar crystals for decoration for Christmas. I also processed my rasins in my food processer.
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8 users found this review helpful

Ethiopian Cabbage Dish

Reviewed: Oct. 20, 2008
Yum! Loved it! Definitly double the cumin and turmeric.
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Sour Cream Apple Pie Deluxe

Reviewed: Oct. 19, 2008
FANTASTIC!! Loved it! I was hesitant to make it because we are really traditional pie lovers. I am so glad I finally gave in and tried it. My hard to please husband loved it too and can't wait until I make another one. These are the subtle changes I made: I substituted maple syrup for the sugar as I always do to make it a little healthier. And I reduced the amount of maple syrup to 1/2 cup. Next time I will try 1/3 cup as it was still a tad to sweet for us. I also added about a 1/2 cup more apples and just a little more cinnamon (we like cinnamon). Other than that everything else was the same. Delish!
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World's Best Lasagna

Reviewed: Oct. 1, 2008
Delish! I pretty much followed the recipe as it was written with the exception of using only 1 Tbsp. sugar instead of 2 and 1 Tbsp. fresh chopped basil instead of 1 1/2 tsp. dried basil because that's what I had on hand. I also took another reviewer's advice and poured hot water over the noodles for 30 minutes while the sauce was cooking. They were perfect and it was much easier. I also was unsure of the fennel seeds, but I used them and they added a nice very subtle flavor that we loved. Definitely don't leave them out. Thank you for this recipe! This will be the only one I use from now on. I can't wait to make it for company!
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Rich and Creamy Tomato Basil Soup

Reviewed: Sep. 26, 2008
Very good. I had a few tomatoes left over from the garden and didn't want them to go to waste so I gave this a try. My tomato hating husband even liked it. I followed the recipe exactly except I used a hand held imersion blender rather than transfering back and forth and that made it much easier.
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Sep. 26, 2008
Fantastic! I used my food processor to cut in the butter then transfered to a bowl before adding the liquid ingredients. I did substitute the milk for heavy cream and used blueberries instead of raisins. I made 8 scones and baked them for 13 minutes and they were very very tender and delicious. Be careful not to over bake.
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1 user found this review helpful

Hamburger Hash

Reviewed: Sep. 26, 2008
Nice quick dinner. I did however make some changes based on a previous review which I think really enhanced the flavor. First, I add do not use MSG, so I substituted the bouillon and water for homemade beef stock (Yum!). I also added chopped carrots, celery and garlic to get some veggys into the meal. And for additional flavor I added fresh basil, parsley, salt and pepper. I also added about 1/4 c. flour to the veggys, sauteed then in the pan for a bit and the added the broth so that it would thicken. The result was wonderful and the original recipe was a nice springboard. My husband and son liked it very much.
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Classic Bran Muffins

Reviewed: Sep. 24, 2008
Just okay. I don't know what all the rave reviews are about. I've definatly had better.
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Apple Squares

Reviewed: Sep. 24, 2008
Delish! As per other reviews, I added 2 cups chopped apples, reduced the sugar to 1/2 c. sucanat, increased the cinnamon to 1 tsp. in the batter, added 1/4 c. apple cider and omitted the walnuts (personal preference). I baked it for exactly 25 minutes and it wsa very moist and flavorful. Next time as per other reviewers I will double or triple the recipe. It was wonderful! I just made this again with pears from our tree and it was just as good!
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