Lynn Recipe Reviews (Pg. 2) - Allrecipes.com (1980243)

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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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Buttery Lace Cookies

Reviewed: Dec. 28, 2009
Very easy. The only thing I didn't like was how oily they were. I cooled them on paper towels (to blot them) and by the time they were cool and ready to put into tins, they were perfect.
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3 users found this review helpful

PHILADELPHIA Apple Crumble

Reviewed: Jun. 22, 2009
My 10 yr old son fixed this for his grandparents recently. Super quick, easy dessert. I was concerned about the amount of cinnamon (thought it would be way too much), but it was very good. The only change to the recipe was that he added a little bit of nutmeg.
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Baked Pork Chops I

Reviewed: Mar. 4, 2009
I didn't see the point in the egg and bread crumbs, so I skipped that part. I added my seasonings to the flour before dredging them. I cooked them a big longer in the frying pan, maybe 10 minutes on each side. (I had very thick chops.) I covered and baked them, not as long as the recipe called for, and made the sauce on the stovetop. To be honest, the sauce made with plain old cream of mushroom soup was bland as could be. The wine didn't do a thing for it. Would pouring it over the chops and baking that last 30 minutes make a difference in the flavor of the sauce? I don't know. I liked the chops well enough on their own to make them again this way, though.
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Chicken Cordon Bleu II

Reviewed: Feb. 14, 2009
Fixed as written, and it was really very good. I think I'll use smoked ham and maybe increase the amount of cheese next time. I need to practice with the toothpicks, but so easy otherwise.
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Quick Apple Pie Bread

Reviewed: Jan. 15, 2009
Very minor alterations, the first being a loose 1/2 cup of brown sugar rather than packed (I ran out). Also, I added a dash allspice, nutmeg, and cloves. I also used dried cranberries rather than raisins. It smells SO good while it's baking!
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Outback Onion Soup

Reviewed: Dec. 30, 2008
So simple to make. The only thing I changed was the cheese as all I had on hand was a bag of the Sargento yellow and white cheddar with bacon. Everyone loved it.
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Bread and Celery Stuffing

Reviewed: Nov. 27, 2008
I used the dry seasoned (with onion and sage) bread cubes instead of the white bread, chicken stock instead of chicken broth, used just one tsp of poultry seasoning instead of the two the recipe called for, kept to the recipe for the butter, onion, and celery, and I added fresh sage (the leaves of one stalk, chopped). I needed maybe two cups worth of stock, but the stuffing was fluffy and the bread didn't stick together. I thought it might be too salty at first, but it was fine after it was baked. I try not to vary too much from a recipe, especially the first time I make it, but I had to since I was using the bagged bread cubes that were seasoned rather than plain white bread. I'll definitely make this again.
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Hoagie Dip

Reviewed: Nov. 13, 2008
This is awesome, and I'm a Philly girl, and I know my hoagies. It's really easy to make, and the stuff just disappears when you put it out on the table. At the deli I ask for shaved ham and just shred that with my fingers. I also add some red wine vinegar as well. I don't add the tomatoes and lettuce to the dip, but layer it on top or around the edges. There's nothing worse than limp lettuce mixed into the dip.
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Shredded French Dip

Reviewed: Oct. 10, 2008
I didn't follow the directions 100%, but I will next time. I rushed it by cooking it on high for four hours rather than on low for 8. The meat wasn't as fall-apart as I thought it would be, but it was plenty tasty. I served it at a potluck with provolone and horseradish cheddar on the side. It's such a versatile recipe - thicken the juice with a little cornstarch and you have a really good gravy. You can spoon the mixture over a baked potato or make an open faced roast beef sandwich. Or add some mushrooms, a little sour cream and sherry, and serve over noodles as beef stroganoff.
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Chicken Fried Chicken

Reviewed: Sep. 11, 2008
This is awesome! I used just three breasts, but sliced into two thinner cutlets each. It cut down the cooking time significantly, which helps out on busy nights. I also used half vegetable oil and half extra virgin olive oil. My son thought it was the best chicken he's ever had.
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Toffee Bars

Reviewed: Sep. 3, 2008
So simple and so good! I skip the chocolate bars and pecans at the end and sprinkled crushed Heath bars all over the top as soon as I take the pan out of the oven instead.
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Scrumptious Seafood Linguine

Reviewed: Aug. 21, 2008
I used medium shrimp, imitation lobster, imitation crabmeat, and after everything was plated, topped it off with garlic butter mussels. I made the recipe for a friend's birthday dinner, and he raved about it. It was so simple to make. It's an impressive dish without being too ambitious for those not used to cooking.
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Grilled Cheese Sandwich

Reviewed: Mar. 5, 2008
My two cents - I use a combination of American and Provolone. I really like the flavor of the American and the stretchiness of the Provolone. And if I ever decide to add chicken or ham, I grill it on the pan for a minute or two to take the chill off and promote the melting of the cheese.
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Broiled Tilapia Parmesan

Reviewed: Feb. 18, 2008
I used garlic salt instead of celery salt and pressed Panko crumbs into the cheese mixture before broiling. It's oily after broiling - I think I will cut back next time on the butter and mayo a little bit.
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Maryland Crab Cakes II

Reviewed: Dec. 27, 2007
I used this recipe to make crab cakes for the first time ever and they got rave reviews! This had the least amount of bread crumbs and other fillers, and I loved the fact they were broiled and not fried. Thank you for something so simple, yet so very good!
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All American Roast Beef

Reviewed: Dec. 27, 2007
I put the roast in a ziploc bag and poured in enough red wine to cover it, put it back in the fridge and let it sit all day. An hour before putting it into the oven, I took the bag out of the fridge and let it sit on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, salt, and pepper on the fat only and put it fat side up in the roasting pan. Then I added a can of beef broth (the Campbell's double strength) and half a can of water to the roaster before sticking it in the oven. I roasted it at 375 for about an hour and 10 minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I let it sit for 15-20 minutes before slicing. It was so juicy and cooked perfectly. I don't think I'll use another recipe for roast beef ever again.
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Angel Chicken Pasta

Reviewed: Nov. 15, 2007
This is a family favorite. I use four chicken breasts and double the rest of the ingredients. To shorten the cooking time, I filet the chicken breasts. And for a change, I've used potato and onion pierogies instead of angel hair pasta.
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Caesar Salad Supreme

Reviewed: Sep. 23, 2007
So easy! I left out the anchovies and it was absolutely delicious.
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Displaying results 21-40 (of 46) reviews
 
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