wisweetp Recipe Reviews (Pg. 1) - Allrecipes.com (10732242)

Guinness® Bread

Reviewed: Jan. 22, 2012

I have had this recipe saved in my box for ages and finally today had the leftover Guinness to make this. It's a bit too sweet to eat with a savory meal for me, but it's going to make a fantastic breakfast bread. I couldn't resist having a piece while it was piping hot and spread with a little fresh butter. YUM! I had just used the last of my buttermilk and subbed plain greek yogurt, and I used 2 Tbs butter and 2 Tbs grapeseed oil. I also had to use dark brown sugar. It didn't matter...it turned out great..crispy edges and a moist interior. I'll definitely make again, and I will probably try muffins next time. Thanks, Dolly!

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Crispy Turnip 'Fries'

Reviewed: Jan. 20, 2012

I thought these were great. A few reviewers mentioned that the "fries" weren't crispy, so I added a shake or two of panko to the bag with the seasonings and cheese. I cut mine into steak fry shape, and they needed probably twice as long in the oven, but they came out with a nice crunch from the panko, and I enjoyed them very much. I will definitely make again using smoked paprika next time and perhaps a sharper cheese like romano or asiago. Thanks IM COOKIN!!

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Scalloped Potatoes II

Reviewed: Jan. 3, 2012

Any recipe that can withstand my get-in-a-hurry and not-paying-attention mistakes and still come out great gets a top rating from me! Football was on last night, and I planned on putting this together during halftime..that was the hurry part. I didn't finish before the 3rd quarter started...that was the not pay attention because I'm watching the game part! To up the flavor, I chopped onion and layered that with the potatoes. I also added freshly gound pepper and shredded sharp cheddar cheese along with the salt, and I mixed the flour into the milk and poured over each layer as I made them. But...it was halfway into the cooking time when I realized that I had forgotten to use the butter! I took the pan out of the oven and let it cool for a bit, then mixed in the bits of butter and stirred everything together. I then smoothed the mixture and baked until the potatoes were tender. You would have never known this started as a disaster. They were creamy and delicious!

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Lemon Poppy Seed Slices

Reviewed: Jan. 1, 2012

I liked these. I used orange in place of lemon as I was just in an "orange" mood. The combo of the vanilla and orange was like a creamsicle. They were very easy to put together.

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Creamy Au Gratin Potatoes

Reviewed: Dec. 28, 2011

These were pretty good. I would definitely recommend using a very sharp cheddar for flavor. I think I would like these better if the cheese was sprinkled between the layers of potatoes. The cheese flavor seemed to disappear somewhat in the final dish. I used chopped onions and sprinkled them throughout each layer. I'll probably continue to use this recipe, but I'll do some tweaking for our tastes.

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Turtle Fudge Clusters

Reviewed: Dec. 22, 2011

This is no doubt quite good as written, but it also gave me a great idea for creating. I was looking for an easy turtle recipe and came across this as I was searching. I thought it would be a great place to start. I took 2 cans of sweetened condensed milk and cooked them in the slow cooker for a few hours caramelized. I blended with my hand blender for a few minutes until smooth and then added about half cup or so of heavy cream and a generous dose of vanilla. Then I dumped 2 packages bittersweet (not semisweet) chocolate chips and stirred until melted. I added about 3 1/2 cups toasted pecans and then used a cookie scoop to dump the mixture onto sheets of parchment paper. I didn't refrigerate them...they've been sitting for about 4 hours, and they firmed up nicely but are still nice and creamy. I sprinkled a few grains of sea salt over few, and the flavor combo is great. Everyone loved them.

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Cranberry Oat Bread

Reviewed: Dec. 12, 2011

Yum! This bread is SOOOO good. I couldn't find my honey, so I subbed boild apple cider. Since it's a bit tart, I added 1/4 cup maple sugar, and I also added about a tablespoon of vanilla paste. I used 2 cups white whole wheat flour and 1/2 cup bread flour, and I added 2 tablespoons vital wheat gluten. Based on other reviews, I upped the cranberries...I used about a cup or so. Oh, and I used grapeseed oil in place of butter. I don't use a bread machine, so I made in my KA mixer and baked at 350 until brown. It turned out fantastic. I will definitely be making this one regularly!

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Roasted Potato Salad with Vinaigrette

Reviewed: Dec. 9, 2011

I absolutely love potato salad made with vinaigrette, and the roasted potatoes are a nice twist. I don't like celery, so I omitted that. I also added freshly ground black pepper to the salad. I like the crunch of raw veggies against the soft potatoes, so I left the peppers and onions raw. I like this served warm or at room temp best.

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Country Apple Dumplings

Reviewed: Dec. 7, 2011

Sorry to say, but we really didn't care for this recipe. The crescent rolls just seemed to add too much of a savory touch, and the flavors just didn't work together. I love apple dumplings but will stick to the homemade pastry and regular syrup. Thanks for the idea to try though.

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Colcannon Bake

Reviewed: Dec. 3, 2011

Great idea and a tasty dish. I used kale, and the store didn't have leeks so I used green onions. I added shredded cheese to the potato mixture, and because I was short on time and needed to get dinner on the table, I used frozen mashed potatoes. I omitted the butter and milk as the potatoes already contained them. The end result was a hit, and Next time I'll try with cabbage and fresh potatoes.

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Buttermilk Pie Crust

Reviewed: Nov. 29, 2011

Not surpising considering the ingredients, the flavor of this crust was very reminiscent of biscuits to me. It was very tender, but I should have held back a bit of the buttermilk...the dough was a bit soft and definitely didn't need the whole amount. I used the food processor, and it came together in a snap. The flavor and texture are very good, and it's a keeper recipe for me. It was a great choice for my turkey pot pie. Next time I'll reverse the butter and shortening amounts.

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Butternut Squash Bread

Reviewed: Nov. 9, 2011

Really good flavor. As others reviewers have noted, it is indeed a dense bread. I used half white whole wheat flour and half bread flour. I didn't measure the last half of the flour I added, so I'm going to guess I used no more than 4 cups...probably just a bit less. I didn't want the bread to be dry, so I left the dough a bit sticky...still easy to work with, though. I don't like caraway, so i added a splash of vanilla to the dough, and I used organic canned butternut squash. I really like the hint of molasses flavor, and I know this is going to be even better with fresh squash...I'm trying with sweet potatoes, too! Oh, and I did add a bit of vital wheat gluten to help with the rise and the texture since I used part whole wheat. I think next time I'll use some cracked wheat, too, for texture. It's a great dough to experiment with! UPDATE 11/15/11: I made this again last night using sweet potatoes in place of squash and 1 cup bread flour and the rest white whole wheat flour...and still added vital wheat gluten and a bit of vanilla. It's even better with the sweet potatoes. I had it toasted for breakfast with butter that I mixed with a bit of molasses. This one will be in regular rotation this winter for me. Thanks for the recipe!

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Buttercup Squash Bread

Reviewed: Nov. 9, 2011

Really good flavor. As others reviewers have noted, it is indeed a dense bread. I used half white whole wheat flour and half bread flour. I didn't measure the last half of the flour I added, so I'm going to guess I used no more than 4 cups...probably just a bit less. I didn't want the bread to be dry, so I left the dough a bit sticky...still easy to work with, though. I don't like caraway, so i added a splash of vanilla to the dough, and I used organic canned butternut squash. I really like the hint of molasses flavor, and I know this is going to be even better with fresh squash...I'm trying with sweet potatoes, too! Oh, and I did add a bit of vital wheat gluten to help with the rise and the texture since I used part whole wheat. I think next time I'll use some cracked wheat, too, for texture. It's a great dough to experiment with!

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Chicken and Gnocchi Soup

Reviewed: Nov. 8, 2011

This is a very good and comforting soup. It won't knock you in the head with out of bounds flavor, but that's kind of the point here, I think. I followed pretty closely but had to substitute based on my available ingredients. I thought I had gnocchi in the freezer, but it turned out to be spinach cheese tortellini. I didn't want to take the time to make gnocchi, so I just went with it. I omitted the celery (don't like it), and I used about 1/2 to 3/4 cup heavy cream instead of 2 cups half and half. And lastly, I don't care for the texture of cornstarch-thickened soups, so I used a butter/flour mixture. I really enjoyed this with the tortellini and will definitely try it with gnocchi this winter. I'll probably add even more vegetables, too. It's a good base for all sorts of ideas. Thanks for the recipe! UPDATE: I took the leftover soup and added crushed tomatoes (home-canned) while reheating...very good. The tomatoes added a nice hit of acidity that played well off the creamy richness of the soup.

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Mile High Green Chili

Reviewed: Nov. 5, 2011

We really enjoyed this dish. I did revise it; some changes were based on ingredient availability and some were based on preferences. Added: 2 large poblanos, more tomatillos, whole onion, couple pounds cubed pork roast, couple shakes adobo seasoning, and canned roasted hatch chiles. Omitted: Anaheims (not available), green bell pepper, beef bouillon cube, chili powder, and cream cheese. When ready to serve, I dolloped Mexican crema on top and we ate with warm corn tortillas. Because I probably doubled the recipe (this will not serve 8 as written unless the servings are tiny!), we have leftovers, and I plan to use over cheese enchiladas tomorrow night.

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Caramel Apple Oatmeal Cookies

Reviewed: Oct. 31, 2011

My whole family liked these cookies. I did use all butter and cut back the oats to 2 1/2 cups based on some other reviews. And I always add vanilla..probably at least a couple teaspoons, but I never measure it. : ) My vanilla pudding was the cook and serve kind, but it worked. As a nod to fall, I made these Caramel Apple with dried apples and caramel bits. The cookies were soft and moist. I have a tough crowd to please, but everyone liked them.

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Oatmeal Pudding Cookies

Reviewed: Oct. 31, 2011

My whole family liked these cookies. I did use all butter and cut back the oats to 2 1/2 cups based on some other reviews. And I always add vanilla..probably at least a couple teaspoons, but I never measure it. : ) My vanilla pudding was the cook and serve kind, but it worked. As a nod to fall, I made these Caramel Apple with dried apples and caramel bits. The cookies were soft and moist. I have a tough crowd to please, but everyone liked them.

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Beer Pancakes

Reviewed: Oct. 27, 2011

These were pretty good. We used cream soda, and I think if we had used a different cream soda they might have bumped up a notch. The texture was light and fluffy but a little greasy, and I think cutting back a bit on the butter would improve the texture for us. I'll definitely try again with a different cream soda and add some blueberries, too. They don't even need syrup.

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Southern Sweet Potato Bread

Reviewed: Sep. 24, 2011

Mmmm, this is good. I love sweet potatoes and usually substitute them in any recipe calling for pumpkin. Because I made a last-minute decision to make this last night, I used a can of organic sweet potato puree (it was a little over a cup, so I just omitted the milk and used the extra potato). My changes...used half white and half brown sugar, whole-grain spelt flour for the AP flour and used pecan meal for 1/2 cup of the flour (just didn't feel like chopping pecans last night), 1/4 cup oil and 1/4 cup melted butter, and added a couple teaspoons vanilla. I also added some allspice for part of the cinnamon. The house smelled great while it was cooking. I had a piece after it cooled last night and it was pretty good. But this morning, it is great! If you can keep yourself away from it to leave it overnight, you will be rewarded. I'll be making this one again soon!

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Southern Sweet Potato Bread with Pecans

Reviewed: Sep. 24, 2011

Mmmm, this is good. I love sweet potatoes and usually substitute them in any recipe calling for pumpkin. Because I made a last-minute decision to make this last night, I used a can of organic sweet potato puree (it was a little over a cup, so I just omitted the milk and used the extra potato). My changes...used half white and half brown sugar, whole-grain spelt flour for the AP flour and used pecan meal for 1/2 cup of the flour (just didn't feel like chopping pecans last night), 1/4 cup oil and 1/4 cup melted butter, and added a couple teaspoons vanilla. I also added some allspice for part of the cinnamon. The house smelled great while it was cooking. I had a piece after it cooled last night and it was pretty good. But this morning, it is great! If you can keep yourself away from it to leave it overnight, you will be rewarded. I'll be making this one again soon!

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2 users found this review helpful