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

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Lynn

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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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420 users found this review helpful

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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7 users found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful

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

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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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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3 users found this review helpful

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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3 users found this review helpful

Fudgy Cream Cheese Tunnel Cake

Reviewed: Nov. 24, 2002
Very easy to make. Quite moist. I used mini-chocolate chips for the recipe, and I had about 1/4 cup left over. I sprinkled them on top of the glaze - made a very nice presentation.
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3 users found this review helpful

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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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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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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2 users found this review helpful

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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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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Cheesy Chicken Florentine

Reviewed: Feb. 26, 2004
This recipe was so easy to cut in half to serve 3-4 people. I used orzo instead of the white rice - one cup uncooked orzo: 1 cup uncooked orzo 2 cups chicken broth 1 cup water 1 tbsp olive oil Put olive oil and orzo in 2 qt glass dish; stir until grains are thoroughly coated. Add broth and water; in the microwave, cook on high for 5 minutes and then stir. Cover, but leave gap for steam to escape, and cook on 50% power for an additional 15-20 minutes, or until liquid is absorbed. Also, I used provolone cheese instead of swiss, using 4 slices over spinach layer and 4 slices over chicken. I sprinkled the buttered bread crumbs over the cheese. It was very good!
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Carrot Cake III

Reviewed: Apr. 20, 2003
I love this recipe. It's so easy to make and it always turns out perfectly. You can also add a cup of raisins (I used a mix of regular and golden), and it's quite good.
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2 users found this review helpful

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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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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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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1 user found this review helpful

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