VICKEYA Recipe Reviews (Pg. 1) - Allrecipes.com (1013312)

Savory Roasted Sweet Potatoes

Reviewed: Nov. 26, 2010

I finally met a sweet potato that I liked! I've never had any that I liked without being in a soup or something, but I really enjoyed this recipe. It was easy to make, quick to prep, took minor alterations well, and was well worth waiting for. I added it to the top rack of the oven to cook while my Thanksgiving turkey was finishing. Great addition without yet more super sweet stuff! Since I'd searched dozens of recipes prior to deciding on this route, I ended up adding a couple of spices, namely Hungarian paprika and cayenne pepper. Oh, and I tossed in some rosemary. Not being sure how those would taste strength-wise, I only used two pinches of each of those, too. It worked out quite nicely and not hot. Thank you for sharing this recipe!

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3 users found this review helpful

Baked Sweet Potatoes

Reviewed: Nov. 26, 2010

I finally met a sweet potato that I liked! I've never had any that I liked without being in a soup or something, but I really enjoyed this recipe. It was easy to make, quick to prep, took minor alterations well, and was well worth waiting for. I added it to the top rack of the oven to cook while my Thanksgiving turkey was finishing. Great addition without yet more super sweet stuff! Since I'd searched dozens of recipes prior to deciding on this route, I ended up adding a couple of spices, namely Hungarian paprika and cayenne pepper. Oh, and I tossed in some rosemary. Not being sure how those would taste strength-wise, I only used two pinches of each of those, too. It worked out quite nicely and not hot. Thank you for sharing this recipe!

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5 users found this review helpful

Bourbon Chicken

Reviewed: May 9, 2010

Using thighs instead of breasts, and a straight 1/2 cup of bourbon rather than 3 oz, I stir-fried this after only an hour's worth of marinating. After letting the marinade reduce for 20 minutes or so, it became a nice sauce. I don't know what's happened where other reviewers have had it seem like too much bourbon.

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1 user found this review helpful

Graham Cracker Crust I

Reviewed: Nov. 11, 2009

Baked as instructed. Nice flavor, but it was harder to cut than I expect from a graham cracker crust.

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2 users found this review helpful

Spiced Pumpkin Seeds

Reviewed: Nov. 5, 2009

While my husband and I didn't like these (we're just not pumpkin seed fans), it was pretty easy to do and my friends loved them. One even asked for the recipe. So, I don't see the point in penalizing someone because the food wasn't my thing...therefore: 5 stars.

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1 user found this review helpful

Spanish Rice II

Reviewed: Sep. 2, 2009

I used the feedback to make this a 5-star recipe, but I've rated according to the recipe as written. Browning the rice in a tablespoon or two of bacon fat or butter gives it a more robust flavor. Sauteeing veggies first in the same flavor provides more depth. Adding garlic enhances the other veggies. And yes, using chicken or vegetable broth in place of water does boost the flavor yet again. Last, 1/2 teaspoon or so of cumin (comino) does provide a fuller flavor than chili powder alone. Skip the salt - everything else has enough to carry through.

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1 user found this review helpful

Good Old Fashioned Pancakes

Reviewed: Aug. 30, 2009

I don't know how the few negative reviews came to be. This recipe is simple and straight-forward. In barely more time than it takes to use a boxed mix, I had sifted my ingredients and melted my butter. Those are pretty much the hardest parts! I wonder if folks have skipped sifting or measured the teaspoons as tablespoons in error. Those are the only things I can think of to make this bitter and whatnot. The butter, if using REAL butter, adds its own sweetness and the tiny bit of sugar adds just the right touch. If you really want sweeter, try adding just a bit more sugar...or just use syrup. Easy, fluffy, surprisingly light and flavorful. Thanks for a great recipe.

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1 user found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Jan. 2, 2005

This didn't work so well for me. I was hoping for flavor like what you find in the Applebee's garlic mashed potatoes. It didn't happen. The potatoes weren't bad, just not what I thought they would be. The garlic didn't seem to blend well throughout the mixture and was fairly potent where found.

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0 users found this review helpful

Mini Cheesecakes II

Reviewed: Jan. 2, 2005

I used this recipe as a base to create my own treat with Mexican influence. It was incredibly easy and accommodated my changes nicely. I introduced some dark chocolate and Spanish peanuts. I used vanilla wafer crumbs instead of whole wafers - enough to cover the bottom of silicone mini tart forms by about 1/4" (and the same for a 4 inch spring form pan). Great recipe!

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13 users found this review helpful

Queso Dip

Reviewed: Jan. 2, 2005

This blended very well, but lacked on flavor. If I were to do it again, I'd use twice as much cheese and a sharp one at that. Someone else said it made a fluffy dip. I agree. I would have preferred that sort of consistency on bread or crackers, but not for tortilla chips.

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1 user found this review helpful

Fried Ice Cream

Reviewed: Jan. 2, 2005

This was absolutely awesome! It's the only fried ice cream I've had that I've liked since I fell in love with one offered at an independent restaurant over a decade ago. This is easy to do. Be sure to refreeze the ice cream as directed. I didn't change a thing about the recipe and it worked out wonderfully.

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1 user found this review helpful

Substitute Whipped Cream

Reviewed: Nov. 25, 2004

After halving the recipe and following the directions, the result was foamed skim milk with a hint of sweetness. I added more sugar in hopes of a whipped cream-like product. That didn't help. It made it worse. This is not something I will try again.

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9 users found this review helpful

Apple Rosemary Pork Tenderloin

Reviewed: Apr. 16, 2004

This was tender, but simply not as flavorful as I had imagined.

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0 users found this review helpful

Real Italian Calzones

Reviewed: Apr. 16, 2004

Outstanding! Despite having a lot of cooking experience, I had never made pizza dough from scratch or a homemade calzone before tonight. What I did differently: Dough: slightly more yeast (Hodgson Mill All Natural Active Dry Yeast which was a 5/16 oz. pack); divided in four; rolled to 9" cirlcles Filling: used Italian 4-cheese blend; mixed and chilled cheeses, but not toppings; topped with different approximately 1 1/2 cups combined diced pepperoni, diced ham, canned mushrooms, canned and drained diced tomatoes, diced onions, and diced green peppers. Hints: use a lightly floured silicone baking mat - this lets you easily fold half the dough over the filling and transfer to baking sheet; use a small roller for small dough formations; spread your cheese down the middle and work toward one side of the round, adding toppings in the same manner; leave at least a half inch margin on side with filling; lightly brush that half's edge with some of the beaten egg to make sealing the edges easy; serve with a dipping sauce (like "Way Easy Pizza Sauce/Bread Stick Dip" also featured on allrecipes.com - see my review for how I doctored that to fit my tastes and better match my alterations to this calzone recipe). Bottom Line: This was really easy and worth the time required. Adapt to your own taste, keeping in mind the total volume of the filling.

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90 users found this review helpful

Way Easy Pizza Sauce/Bread Stick Dip

Reviewed: Apr. 16, 2004

This was very simple to do. Like some other reviewers, I added more flavorings. I doubled the oregano, used a full teaspoon of sugar, minced two garlic cloves, substituted 1/2 tsp. garlic powder for the garlic salt, used 1/4 tsp. dried parsley rather than fresh (didn't have fresh on hand), and added about 1/4 cup (drained) diced tomatoes. The flavor wasn't quite right once mixed so I put it in the microwave on medium heat for three minutes, stirred, and then let cool slightly. I served this as the dipping sauce for "Real Italian Calzones" also featured at allrecipes.com. Both were delicious!

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73 users found this review helpful

Cincinnati Chili I

Reviewed: Dec. 17, 2003

I skipped the chocolate accidentally, but really enjoyed the results. It needed a bit more seasoning for my taste.

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0 users found this review helpful

Buttermilk Honey Bread

Reviewed: Dec. 17, 2003

This is a very simple, easy-to-follow recipe. The bread is dense and not suitable for regular sandwiches, but is lovely along side saucy dishes and soups.

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11 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Dec. 18, 2002

Really easy, really good. If you have a rack, you don't need the aluminum foil. Another alternative to the foil is to add a cup of broth or water to prvent burning.

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10 users found this review helpful

Chocolate Peanut Butter Bars IV

Reviewed: Dec. 18, 2002

This was good, but a bit too sweet and crumbly. I'll try more butter and less sugar next time.

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1 user found this review helpful

Southern Boiled Custard

Reviewed: Jan. 10, 2001

The recipe sounded good, but the "don't overcook" and "coats spoon" statements were vague. I don't live in a region where anyone knows what boiled custard is so this was my hope for the drink I grew up on at Christmas. After over an hour of constant stirring, it finally started to thicken enough to coat the spoon although it was splotchy. The next day I tried the chilled bev., disappointed that it was very eggy tasting and lumpy. An approximate time to cook (i.e. "It generally takes ME xxx min/hour to get the mixture to coat the spoon) would have been helpful. Also, what constitutes "coating"? Sticking to the spoon like honey, or just sticking to the spoon at all?

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56 users found this review helpful