Lynne Garrison Profile - Allrecipes.com (18556824)

cook's profile

Lynne Garrison


Lynne Garrison
 
Home Town: Nashua, New Hampshire, USA
Living In: Ridgecrest, California, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 36 reviews
Smothered Beef Short Ribs
Very good recipe. Only made slight alterations. Used half bone-in, half boneless short ribs, bone-in for flavor, boneless for more meat (the bone-in at my grocery store had virtually no meat). Used fresh thyme (5-6 six sprigs, about 3 tbsp) because I had it for another recipe. Used half of the amt of broth because that is all my pan would hold. After braising for 2 hours, put meat and broth separate in the fridge. Next day, defatted broth, pureed vegetables in broth, cut meat off the bone, into chunks. Heated both together and simmered for 30 minutes...with the pureed vegetables, I didn't need to thicken it. Yummy!

1 user found this review helpful
Reviewed On: Jul. 29, 2013
Eileen's Meatloaf
Hubby really liked this meatloaf. I liked the tang that the sour cream added. I used a meat thermometer to determine when it was cooked through. It took about 1 hour 15 minutes for mine, not 45 minutes. Easy to put together and a yummy result!

0 users found this review helpful
Reviewed On: Feb. 25, 2013
Miriam's Not-So-Secret Challah
Very good bread recipe! As another reviewer suggested, I "bloomed" the yeast in the water and continued from there. My two loaves were HUGE! I put them on the same sheet pan, and they "expoded". There was a couple of inches around both loaves, after I braided them. By the time they came out of the oven, they were touching all sides of the pan, and each other. Might make three smaller loaves next time.

1 user found this review helpful
Reviewed On: Jan. 26, 2013
 
ADVERTISEMENT

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States