S. White Recipe Reviews (Pg. 1) - Allrecipes.com (10046464)

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Eggplant Parmesan I

Reviewed: Nov. 10, 2011
I ate something similar at a restaurant, and wanted to try this approach to eggplant. To make it more lasagna-like, I sliced the eggplant more like 1/4" thick, and only briefly sauteed the slices before putting them in the pan. It was fabulous, and the proportions of cheese, sauce, and eggplant listed here were pretty much perfect.
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Light and Fluffy Spinach Quiche

Reviewed: Aug. 6, 2011
I used lowfat plain yogurt instead of mayo, added 1 egg, and substituted fresh kale for spinach. Most importantly, I used a homemade whole wheat crust made with 1 stick of unsalted butter cut into 1 t sugar, 1.5 c whole wheat pastry flour, and 1/2 t salt, plus enough milk to moisten (about 4 T). The quiche was very fluffy and full of flavor, and the crust was delicious!
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3 users found this review helpful

Focaccia Bread

Reviewed: Oct. 17, 2010
Awesome bread. The texture and flavor were perfect; I make bread often and I'm not sure exactly what made this one different, but it's not the typical white bread! I used fresh herbs and didn't add cheese, but used the bread for dipping. I love that it doesn't take too long to make, too.
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1 user found this review helpful

World's Best Oatmeal Cookies

Reviewed: Sep. 2, 2010
I used butter instead of shortening, used 1/2 c white sugar + 1 T molasses instead of the sugars, replaced the egg with 1/4 c unsweetened applesauce, used white whole wheat flour, replaced walnuts with pecans, added a few semisweet chocolate chips, and baked for 10 minutes. The best oatmeal cookies I have ever made (and I'm sure they would have been if I hadn't modified anything as well!).
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3 users found this review helpful

French Butter Cakes (Madeleines)

Reviewed: Jun. 27, 2010
I halved the vanilla, added 2 teaspoons rosewater, and used confectioner's sugar, cake flour, and browned butter. The proportions given by the recipe were perfect, and these changes made it outstanding. I also did not have any problems with sticking to the pan, though I used mini madeleine pans. (This recipe made just over 3 pans of minis, or about 65 tiny madeleines.)
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3 users found this review helpful

Chicken Curry I

Reviewed: Mar. 8, 2010
I used one large sweet onion and about 2 t grated fresh ginger, omitted the sugar, and added 1 c coconut milk yogurt (which is naturally sweet) and 1/2 c diced red, orange, and yellow peppers. I also used corn oil instead of olive oil to fry the onions. It was excellent.
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2 users found this review helpful

Spinach Stuffed Chicken Breast

Reviewed: Jul. 27, 2009
My version was actually not much like the original. I halved the sour cream, and used 3/4 c fresh grated mozzarella and 1/4 c feta. I also used frozen spinach, just thawed it in the microwave before adding it to the recipe. I omitted the bacon; I don't think it would have added much to the flavor, and we don't need the extra calories. There was some filling left over, and it made a great cracker dip for the next day!
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2 users found this review helpful

Peach Pie the Old Fashioned Two Crust Way

Reviewed: Jul. 5, 2009
I used this recipe to make a "peach rhubarb cardamom pie" and it was awesome! I made a homemade crust using the "best ever pie crust" recipe. I replaced about 1-1.5 cups of the peaches with diced rhubarb, boiled in sugar water for 10 minutes and drained. That way I didn't have to add any extra sugar for the sourness. I also doubled the flour because I really don't enjoy runny pie. For the spices, I used cardamom in place of cinnamon and ginger in place of nutmeg, and doubled their amounts. I also left the pie in for 10 minutes after turning off the oven. It has so much flavor!
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Best Ever Pie Crust

Reviewed: Jul. 5, 2009
I made the crust by the recipe, except that I used 50/50 butter blend which was the closest thing to "butter" that we had. It turned out perfect; a tiny bit tough to handle (chilled for 1 hour) but the flavor and flakiness were just right for us. This really made my pie.
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4 users found this review helpful

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Mar. 12, 2009
I used 1/2 c strawberries and 1/2 c blueberries, otherwise followed the recipe exactly. It made 10 giant muffins in my pans. Delicious!
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3 users found this review helpful

Mama D's Italian Bread

Reviewed: Aug. 9, 2008
The taste of this bread is superb! Absolutely perfect, just the right amount of chew and lightness. I scaled the recipe for two loaves rather than three, and used bread flour. I needed to add about 2 cups more than the recipe recommended. I baked for 30 minutes at 450 and found that the crust was a bit overdone. Also, while my bread rose nicely and as expected prior to baking, in the oven it rose outward rather than upward. Might be better in a bread pan than on a cookie sheet.
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Yummy Pesto Mashed Potatoes

Reviewed: Aug. 1, 2008
This was another great way to use up our large basil plants. I used olive oil instead of butter and doubled the pesto. I used the 'Simple Garlic and Basil Pesto'recipe from this website. I found they needed a little extra salt (though this may have been due to not using butter). Thanks!
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18 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Mar. 13, 2008
My family raved about these cookies. We generally like our cookies very soft, but we all preferred the second batch I baked for about 11 minutes to the batch that was cooked for about 9. I used butter instead of shortening, and replaced about 1/4 cup of the white sugar with dark brown (since I didn't have any molasses). I'm sure it would be better with actual molasses, but it was delicious this way, too. Thank you!
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6 users found this review helpful
Photo by S. White

Rhubarb Pineapple Upside-Down Cake

Reviewed: Mar. 4, 2008
My whole family loved this - even better than traditional pineapple upside-down cake. I used what rhubarb we had, which ended up being about 2 cups instead of 3, and found that 1 hour at 350 was a little much. Next time I'll try 1 hour at 325 or 50 minutes at 350.
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33 users found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Feb. 28, 2008
Made these for some friends and they turned out great. I used toasted pecans and a little extra cinnamon.
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2 users found this review helpful

Golden Chocolate Chip Cookies

Reviewed: Aug. 7, 2007
Fantastic. Made right around 2 dozen, as the recipe said. I did cream the butter with the sugars beforehand, and I used a scant cup of flour. Baked for about 9 minutes, left them on the sheet for about 5 more minutes, then cooled. Absolutely perfect.
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Donna's Famous Cheesecake

Reviewed: Feb. 23, 2007
I served this to about 20 of my fellow college students, and 3 told me it was the best cheesecake they'd ever eaten. I baked it for about 50 minutes in a pan of water (the cheesecake tips at the bottom are great!) and added dark cherry pie filling on the top before refrigerating for seven hours. The texture was perfect.
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6 users found this review helpful

 
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