Lynn Recipe Reviews (Pg. 1) - Allrecipes.com (1980243)

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Lynn

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Mom's Pineapple Bread Pudding

Reviewed: Apr. 20, 2014
I just soften the butter before I mix it with the sugar until it's all blended before adding the eggs, then add the drained pineapple. As much as I love it (especially leftover and extra toasted), it always tastes best at the holidays.
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Never Fail Biscuits

Reviewed: Jan. 2, 2013
Maybe I should have been doing this for years, but I stirred up my flour before scooping it tonight so it wasn't all packed down. Also, I used 1/2 cup 2% milk and 1/4 cup half & half (I was just trying to use it up so I didn't waste it). I'm not sure if those two things made a difference or not since this was the first time I made this recipe, but the biscuits were truly the best homemade biscuits I've ever made.
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Bacon Wrapped Pork Medallions

Reviewed: Nov. 18, 2012
I'm not a fan of oregano, so I only used 1/2 tsp, and I used 1/2 tsp of the seasoned salt. I added some adobo seasoning, maybe 1/2 tsp. I think I'll skip the oregano completely next time. It just seemed out of place to me with the meat. I also had a big problem with securing the bacon with toothpicks, but that could have been because I was trying to wrap the strip of bacon around two smaller tenderloins. The bacon was long enough to go all the way around, but it was just too loose. I think next time I'll use string to secure it. Otherwise, it was easy and different from my typical roasting or grilling.
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Excellent Broccoli Cheese Soup

Reviewed: Nov. 12, 2012
I made this for the first time today. I made a few changes, partly due to lack of ingredients and partly for preference. The butter and flour was per the recipe, but I had only 8 cups of chicken stock, so I balanced that with 8 cups whole milk. Instead of white pepper I used 3/4 tsp cayenne pepper (more or less - I didn't measure) and about the same in freshly ground black pepper. I didn't measure the broccoli, but I'm guessing it was closer to 6 cups, and just the tops and none of the stems. I cooked the flour and butter for 3-4 minutes, then added the stock, milk, salt and pepper. I brought that to a boil, took it down to a simmer for maybe 7 or 8 minutes, then added the broccoli and let it cook in the soup. I was trying for a smoother soup, so I scooped the broccoli out and into my Ninja food processor and pulsed it a few times until it was mostly smooth. (I would have used my immersion blender if I was able to find it, but I made do with what I had on hand.) The broccoli was still a little al dente, so it wasn't smooth like baby food. I put that back into the soup, then added 1 lb of Velveeta (it was all I had) and increased the sharp cheddar to 5 cups, then stirred until it was all melted and heated through. I'm not a soup fan, not by a long shot, but even I like this. I really liked how simple it was as far as ingredients and easy to make.
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Paul's Pumpkin Bars

Reviewed: Oct. 21, 2012
I made it for the first time tonight and I am very pleased with the results. I'm really glad I read through the reviews and followed some of the advice. I followed the recipe for the most part, though I used a 30 oz can of pumpkin, 1 cup brown sugar and 2/3 cup white, 3 eggs, and I added a heaping teaspoon of pumpkin pie spice in addition to the cinnamon. I baked it in a 10x14 glass dish, and it took maybe 40 minutes at 350. I started checking it at 28 minutes, and even though the toothpick came out clean, the middle jiggled too much. I checked it every few minutes and when it didn't jiggle anymore I took it out. I used the Cream Cheese Frosting II (http://allrecipes.com/recipe/cream-cheese-frosting-ii-2/detail.aspx), halving the recipe and piping it onto the bars rather than spreading it. It looked really pretty and the taste complimented the bars perfectly.
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Cream Cheese Frosting II

Reviewed: Oct. 21, 2012
Perfect, perfect, perfect! I cut the recipe in half to use on pumpkin bars. The only thing I didn't do was wait for the butter and cream cheese to soften, so the frosting wasn't as smooth as I would imagine it should be, but it is perfect otherwise. It's not too sweet and not too tangy. I am going to use this recipe any time a cream cheese frosting is called for, that's for certain.
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Creamy Cheddar Beef Enchiladas

Reviewed: Oct. 9, 2012
One pan fed three adults and three children. It makes so much more than I expected. I guess I didn't see two pans in the recipe until I was halfway into it. But it was well received by everyone but one very picky eater. I think next time I'll add a little salsa or maybe just chopped tomatoes as a garnish.
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Walter's Chicken and Mac

Reviewed: Oct. 9, 2012
I doubled the recipe. I used 3 chicken breasts that filleted first, then marinated in 1/4 cup olive oil, 1 tbps balsamic vinegar, 1 tbps dijon mustard, 3 tsps poultry seasoning, and 1 tsp of Tastefully Simple's Garlic Garlic. I put the marinade and chicken fillets into a zippered freezer bag and made sure the chicken was completely coated, then took as much air out of the bag as possible and put in the fridge for two hours. Then I grilled them on high until they were cooked through. Instead of just cream of chicken soup, I used one can of cream of chicken and 1 can of cream of mushroom. I didn't use the sliced mushrooms because I was cooking for three picky kids. It was a hit with all of them. The one who doesn't like mac and cheese liked the mac and cheese part; the one who likes mac and cheese but only the boxed kind wasn't thrilled with it, but she ate it; the one who doesn't like anything had two servings. I will definitely make this again. I have a similar recipe that I use and just use uncooked cubed chicken (it cooks when it's baking) and I love it, but the grilled chicken (rather than plain chicken or even plain cooked chicken) really makes a difference.
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Photo by Lynn

Rice Pudding (Kheer)

Reviewed: Sep. 8, 2012
I love the flavor! I'm reviewing this after making it for the first time. After reading through most of the reviews (starting with the most helpful), I decided to go ahead and make the recipe as written the first time and make adjustments as I go. Cooking on low the entire time didn't cook the rice. I still had milk soup. I know it's a thin pudding, but it's not supposed to be that thin. I threw another 1/4 cup of basmati rice into my food processor and ground it as finely as I could and added it to the milk for another 10 minutes after the initial 50. It started to thicken some. At that point I added the sugar (1 1/4 cups, but that's all I had) and cardamom. I think the amount of sugar was just fine, but I could probably use even less. And I used a heaping 1/2 tsp of ground cardamom because I couldn't find the pods in my local grocery store. I raised the heat a little to medium low and cooked it another half hour. I had to admit, I didn't see the part about covering the pot at first and only did it the last 30 minutes or so, but I really think not bringing it to just below a boil before turning it to low in the very beginning and the amount of rice contributed more to the consistency. But with my modifications, it turned out perfectly. So, next time I'll use more rice, higher heat (at first) and definitely cover it.
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Famous Butter Chicken

Reviewed: Aug. 24, 2012
Super easy. I followed the suggestion of adding 1/2 cup of flour to the cracker crumbs. I don't know how much of a difference that makes since this was the first time I made it, but with the way the chicken turned out, I'll keep adding the flour. I wouldn't change a thing.
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Cheesy Ham and Hash Brown Casserole

Reviewed: Mar. 19, 2012
The taste was very good. The smell, up until I put the parm on for the last 15 minutes or so, was very good. The smell while the parm was melting? Not so great. But it was easy to make (the only thing I did differently other than put the parm on at the end was use refrigerated hash browns instead of frozen and deli ham chopped up because that was all I had) and well received.
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Tender Chicken Nuggets

Reviewed: Jan. 4, 2012
I didn't have seasoned bread crumbs, so I used plain but added poultry seasoning. Really simple recipe and well received by some kids who can be very picky. That right there makes it a keeper.
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Janet's Rich Banana Bread

Reviewed: Dec. 11, 2011
I used a cup of mashed bananas rather than sliced bananas like other reviews suggested. My son declared it the best banana bread I've made.
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Best Lemonade Ever

Reviewed: Aug. 31, 2010
Awesome as is. I also make this with half lemon juice and half lime, always freshly squeezed.
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Oven Fried Parmesan Chicken

Reviewed: Jul. 27, 2010
I used 4 boneless skinless breasts that I sliced into cutlets. And I skipped the additional salt. I don't think it's necessary on top of the cheese and seasoned bread crumbs. I spooned a little roasted garlic tomato sauce on top of the chicken the last five minutes of cook time and sprinkled an Italian six cheese blend on top and let it finish up and melt the cheese. Really so easy and very good. EDIT 08/02/2012: Lately when I've made this I've used boneless skinless breasts cut into strips or nuggets. Four breasts, 1/2 cup butter, 2-3 cloves of garlic minced, a cup of fresh breadcrumbs made with stale Italian bread run through my Ninja prep (love that!), a tsp of freshly ground Italian seasoning, and sometimes I use shredded parm instead of grated, it all depends on what I have. 25 minutes at 350, and turning halfway through. The kids like to dip them in homemade pizza sauce. Really good stuff.
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Fluffy Pancakes

Reviewed: Feb. 8, 2010
So easy! I used melted butter for the shortening.
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Grandpa Hubbard's Oatmeal

Reviewed: Jan. 11, 2010
I made this for just two and found that using the measurements provided for two servings made it too soupy. The second time I made it, I used just 1 and 3/4 cups water and kept the rest of the measurements the same. I used regular half and half instead of non-dairy creamer, and I skipped the milk and second tablespoon of brown sugar. One tablespoon was just enough. My son really liked it the first time, but with it being so thin, he thought it lost its flavor by the time he finished the bowl. When I cut back on the water and it was thicker, he loved it.
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Jam Filled Butter Cookies

Reviewed: Dec. 28, 2009
Very easy. My 11 year old son made these, and they were perfect. He used a sour cherry preserve for the filling.
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Russian Tea Cakes I

Reviewed: Dec. 28, 2009
I made them exactly as written. I didn't roll them by hand, though; I used a small dough scoop. They turned out perfectly.
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Banana Pudding IV

Reviewed: Dec. 28, 2009
Overall, everyone seemed to like it. For me, following the recipe exactly made it far too sweet. I don't know if the condensed milk is necessary for texture, but I'm going to have to try cutting down on it next time. Otherwise, it was really easy to make (my 11 yr old son made it, actually), so it's worth playing with for next time.
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