Lynnessa Recipe Reviews (Pg. 1) - Allrecipes.com (18481191)

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Luck o' the Irish Brownie

Reviewed: Mar. 19, 2011
This was very good and the perfect festive color for St. Patrick's day! I thought it was a bit too sweet but my guests plates were practically licked clean so it must have been great! For the chocolate layer on top, I skipped the vanilla and butter because I didn't want the chocolate to sieze, and scooped the melted chocolate into a ziplock bag and squeezed it over the top before spreading it. It made it much easier to cover it evenly. However, because I didn't add the butter, the chocolate layer cooled too hard which made it difficult to slice through with a fork so next time I will just drizzle the chocolate on and not smear it. Thanks for such a great recipe - this will be my new standard for St. Pattys day! P.S.substitution: 3 T cocoa + 1T melted shortening or oil = 1 square of unsweeted chocolate
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4 users found this review helpful

Pumpkin Cake III

Reviewed: Oct. 25, 2010
WOW! This was truly delicious. I followed the recipe exactly except I baked it in a 13 x 9 for 40 mins. It was so moist and had a great pumpkin flavor. I frosted it with cream cheese frosting, but it didn't need it at all. From now on, I'll be making this as a bundt cake with a sprinkling of powdered sugar. Thank you! As a personal preference, I might increase the spices next time... They were light and understated.
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18 users found this review helpful

Pumpkin Bread Puddin'

Reviewed: Oct. 14, 2010
Wow - this was delicious! I had some leftover cinnamon raisen bagels that were going stale so I used those instead of bread. Fantastic! Really great pumpkin flavor and I served with caramel sauce and whipped cream to make these over the top. I baked in a 9 x 9 ceramic dish. Thank you for another great way to use up leftover pumpkin!
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1 user found this review helpful

Acorn Squash Soup

Reviewed: Oct. 27, 2009
This was sooo good! I was apprehensive of the dill and curry combination, but it turned out fantastic! The ceyenne pepper added a necessary extra dimension to the soup, giving it a nice subtle heat. Very very good! I peeled, seeded and chopped a butternut squash (instead of the acorn squash) and added the uncooked pieces in with the chix stock and simmered it for 18 mins before blending it with an immersion blender. Turned out fabulous. I really appreciated the thicker cream texture too. Thanks for a great recipe!
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4 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Jul. 6, 2009
This was the best Lemon Meringue Pie I have made yet. I followed the instructions exactly and doubled it for 2 pies. It was a perfect balance of sweet and tart, and firmed up beautifully. I tried it that evening while it was still room temperature and in the morning after chilling in the fridge. I MUCH preferred it after it was chilled/slightly more firm, and it was still good 2 days later! Thanks for a great recipe! NOTE: I brushed the unbaked pie shells with some of the egg white before I baked them. This protected the crust from getting soggy from the warm lemon filling.
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6 users found this review helpful

Cherry Cheesecake

Reviewed: Jul. 6, 2009
This was excellent and incredibly easy! I followed exactly and chilled overnight. It was nice and firm, not too sweet, with a hint of lemon flavor. Perfect. NOTE: I used the Keebler "+2 servings" graham cracker premade crust and the filling fit much better and had enough room for the cherry pie filling. Thanks for a rediculously easy dessert!
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2 users found this review helpful

Baked Cod with Boursin Herb Cheese

Reviewed: Apr. 20, 2009
This was great! It was super easy and delicious. I used Tilapia and sprinkled the Boursin on to save on calories. I didn't use butter, I just sprayed the pan with Pam. It cooked in about 11 minutes. Thanks!
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1 user found this review helpful

Lemon Tart

Reviewed: Apr. 6, 2009
This is my absolute favorite pie. It is the perfect balance of texture and tartness. My favorite sour cream to use is Tillamook. My mom has been making this pie for years and she always gets rave reviews. Follow the recipe and put the diced chunks of butter in AFTER it is off heat. The cold butter helps it complete the creamy pudding texture, just like in any homeade pudding method. Thanks for posting!
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13 users found this review helpful

Irish Cream Creme Brulee

Reviewed: Mar. 16, 2009
This turned out excellent! I used a butane torch to broil the sugar and served it with fresh whipped cream (that I added Irish Cream to) and a chocolate clover leaf. Suggestions: Be very careful not to let the liquid get too hot. To test when it is ready, coat the back of a spoon and run a line with your finger down the center. If the line stays, your liquid is hot enough. If it curdles, blend it with a small amount of milk and pour it through a strainer. Also, cook the custard to between 165 & 175 degrees. Any higher and it will separate.
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56 users found this review helpful

Couscous, Cranberry, and Feta Salad

Reviewed: Jun. 7, 2008
This was delicious and very flavorful! I tripled it and used whole wheat couscous and reduced fat feta. I ate it warm for lunch and served it cold for a side at a BBQ. Perfect both ways. I didn't have dressing so I just did 2 parts olive oil to like 1.5 parts balsamic vinegar and a couple cloves of minced garlic. This was pretty garlicky so I wouldn't suggest you doing that unless you don't have dressing :) Thanks for a truly great recipe ~ this will be a staple this summer.
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20 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 28, 2007
I didn't try this recipe for a long time because it just sounded too easy to be good. I was wrong - this is easy and AMAZING! I had a 3 lb roast so I added 1 can soup with 1/2 can of strong beef stock. I also added about a teaspoon of liquid smoke. I added some salt and used extra beef base and dried minced onions, and granulated garlic instead of the soup mix. I thickened the gravy after I took the meat out with cornstarch (mixed with milk). Some people said it was bland - potatoes are obviously high starch which means they soak up all the salt. If you add vegetables, you should add extra beef base (or bouillion) or add plenty of extra salt. Thanks for a great recipe - my husband and I loved it!!!
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5 users found this review helpful

Salsa Red Beans N Rice

Reviewed: Jan. 30, 2007
Mmmm yummy. My husband and I were up late studying and I threw this together for a snack using the ingredients I had on hand. I substituted white rice and white onions for the red onion, green onion, and brown rice. I'm sure it would be even better if you used the exact ingredients from the recipe. I halved everything except the can of beans and it was fabulous comfort food with natural flavors - no strong flavors. I'm going to wrap the leftovers in tortillas for lunch tomorrow. Thanks for a great easy cheap recipe!
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15 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 9, 2007
Delicious! I made this for company tonight along with the "Suzy's Mashed Red Potatoes" recipe from this site and corn. The chicken was super moist and the sauce was really rich and full of flavor! The only thing I did differently was bread the chicken after I coated it with flour (using bread crumbs, crunched corn flakes, paprika, garlic powder, and parmesan cheese. It was great because the chicken can be filled and breaded ahead of time, making the cooking time super easy. Thanks for a great recipe! Everybody loved it, even the 2 year old guest!
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5 users found this review helpful

Thai Pineapple Chicken Curry

Reviewed: Dec. 13, 2006
This was really good. It is quite an experience for your tongue to have spicy, salty, and sweet. I used about 1.5 tsp of red curry paste because my husband I are kind of whimps when it comes to spiciness. I substituted pork for the chicken becuase that it what I had on hand. Turned out great! Don't think about cooking it without the pineapple b/c I think that added the most flavor.
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3 users found this review helpful

Hot Artichoke Spinach Dip

Reviewed: Dec. 13, 2006
This gave me instant popularity at the party tonight! People were fighting over the last bites! I liked it especially because you could really taste the artichokes. It was a good consistency - creamy, cheesy, and a good balance of flavors. The only changes I made were: no heavy cream (didn't drain all the juice from the artichoke can), added about 2 oz cream cheese, added a good 1.5 tsp salt, a little bit of nutmeg, added 1/3 c. mayonnaise, and I increased the garlic to 2 full cloves. Instead of pureeing, I chopped it by hand. I used a 7 x 11 dish and baked it for about 35 mins. Thanks so much for this recipe!
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2 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Dec. 5, 2006
Absolutely incredible! I added a little milk and used most of the sour cream called for. I used half Kahlua, and half creme de cocoa. I also added 1/4 tsp. cayenne pepper - it really brings out the flavor of the dark chocolate. I read what others said and covered the cake for the last 10 mins of baking with foil. The texture was fudgy and dense. Perfect for serving lots of people a gourmet tasting rich dessert. I bet it would be delicious served with a thickened berry sauce - like raspberries, but was amazing on its own too!
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3 users found this review helpful

Cream of Pumpkin Soup

Reviewed: Nov. 2, 2006
Delicious! I followed the recipe, except I sauteed chopped garlic with the onions. I used an immersion blender instead of pouring it in and out of the pot. I also doubled the seasonings, added freshly grated ginger, 1/4c. of brown sugar, 1/4c. maple syrup, 1/4 c. sour cream, couple dashes cayenne pepper and doubled the pumpkin puree until it was the consistency I preferred. It is such an easy recipe to throw together - and easy to spice it up if you want more flavors!
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7 users found this review helpful

Pan de Muertos (Mexican Bread of the Dead)

Reviewed: Nov. 2, 2006
Delicious! I baked two small loafs - hoping that would help with the dryness; I also doubled the yeast (used one pkg. of yeast). If you are worried whether it is done or not, temp it - bread should be at least 190 degrees F in the center before it is pulled out of the oven. I also found that when it was warm, it was more moist. If the bread is a little dry, my husband recommends making extra glaze to dip the bread in. He couldn't get enough of the glaze!
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29 users found this review helpful

Creamy Spinach Tortellini

Reviewed: Nov. 2, 2006
This was absolutely incredible - definetly restaurant quality and so simple! I added Italian seasonings, salt and pepper, and a couple tablespoons of pesto. I also substituted roma tomatoes because I didn't have cherry tomatoes- super delicious. Next time I think I will double the tomatoes. This dish is incredibly rich so I recommend serving small portions and then have plenty of green leaf salad to balance out the richness. Thanks so much for the great recipe!
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14 users found this review helpful

Easy Alfredo Sauce II

Reviewed: Jul. 14, 2006
This was really good. I mixed it in my Magic Bullet, but you could probably use a blender too. That made it quick and easy and I added a couple garlic cloves, salt, pepper, and parsley. Then I put it in the microwave for about a minute. It was really thin when I added it to my Shrimp and sauteed vegetable mixture, but it thickens after it sets off the heat for a couple minutes. It was rich, tasty, and super easy.
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3 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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