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Make-Ahead Butterhorns

Reviewed: Nov. 24, 2010
We love these! Works great in a breadmaker if you cut the recipe in 1/3, and use dough cycle, then roll out and bake in oven. I make the full recipe in my kitchenaid, and I also use 1/2 whole wheat flour. They're soft and delicious - great for Thanksgiving or anytime. We make croissant sandwiches with leftover rolls. You can also make rolls with half the dough, and make cinnamon rolls with the other half. I do find I have to add a bit more flour. Instead of dividing into 4 parts, I divide into 5 or 6.
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8 users found this review helpful

Buttermilk Pancakes II

Reviewed: Dec. 9, 2010
These are super yummy. They're AWESOME made with buttermilk, still good made with "fake buttermilk" (milk + vinegar or milk + lemon juice). But if you can get the buttermilk, it's definitely better. I usually use half whole wheat flour. I make up "mixes" by measuring the dry ingredients into a ziploc, and write on it the wet ingredients to add. Makes it quicker to make in the mornings (I'm not a morning person so having the "mix" helps me.) UPDATE: I now do 2/3 whole wheat (2 cups ww, 1 cup white). I also add a handful of old fashioned oats (probably 1/3 cup). They're delicious and healthy.
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2 users found this review helpful

Candy Cane Cookies III

Reviewed: Dec. 26, 2010
These were vile. I couldn't even get my 4 kids to eat them, they just went into the trash. They tasted like mouthwash. Sorry.
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6 users found this review helpful

Classic Fish and Chips

Reviewed: Jan. 7, 2011
We thought this was delicious, and will definitely make this again. After reading other reviews, I decided to up the spices a bit - I added a few shakes of garlic powder, onion powder, seasoning salt, and a shake of paprika. I used pollack. Make sure the fish is thawed. Also, I squeezed the fish a bit to get some of the liquid out, (this was key to getting the batter to stick) then dusted it with flour, and THEN put it in the batter. It worked PERFECTLY! They were just like you would have from a restaurant. There was extra batter left over, so I battered & fried some halved mushrooms (YUMMY!) and some mozzarella cheese sticks (chopped in 5 pieces) (MMMM). Next time I will also try zucchini sticks or onion rings.
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10 users found this review helpful

Libby's® Pumpkin Cranberry Bread

Reviewed: Jan. 7, 2011
Delicious. I couldn't stop eating these. I substituted applesauce for half the oil, and added chopped pecans.
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8 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 7, 2011
Delicious and easy. Much better than a box mix, and I know what's in it. Thank you.
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2 users found this review helpful

Monkey Bread I

Reviewed: Jan. 7, 2011
It was OK hot, not good after it cooled off. I'm not a fan of canned dough, its artificial taste was still apparent even doctored up with with the other ingredients. There are so many delicious recipes out there for sweets - I won't bother making this again.
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5 users found this review helpful

Applesauce

Reviewed: Jan. 7, 2011
I never knew applesauce was so delicious until I made it myself! I used Jonathan apples (NOT peeled or cored), filled a 12 quart stockpot, added just a bit of water (half cup?) and just a bit of sugar (half cup?) and sprinkled on the cinnamon. Let it simmer for an hour or two, stirring it down occasionally, then put it through my kitchenaid fruit & veggie strainer, and canned it in a waterbath canner. It's so much better than anything you can buy at the store. YUM.
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7 users found this review helpful

Sarah's Applesauce

Reviewed: Jan. 7, 2011
I never knew applesauce was so delicious until I made it myself! I used Jonathan apples (NOT peeled or cored), filled a 12 quart stockpot, added just a bit of water (half cup?) and just a bit of sugar (half cup?) and sprinkled on the cinnamon. Let it simmer for an hour or two, stirring it down occasionally, then put it through my kitchenaid fruit & veggie strainer, and canned it in a waterbath canner. It's so much better than anything you can buy at the store. YUM.
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4 users found this review helpful

Southwestern Turkey Casserole

Reviewed: Jan. 10, 2011
As written, I'll give it a 3. Doctored up with some veggies, though, it's great - a 4+. I replaced the chicken soup with rotel tomatoes. I sauteed half an onion and a clove of garlic, and added it, as well as a can of black beans and a shake of taco seasonings. I chopped the tortillas into wedges. Add a green salad and you have a tasty, quick dinner!
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5 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Jan. 19, 2011
I've been making my own version of this bread weekly for 3+ years now. I must admit I am always annoyed by "whole wheat" recipes that call for all-purpose or bread flour. I make it 100% whole grain, with 7+ cups of freshly ground whole wheat flour (hard white wheat), 1 cup of old fashioned oats, and 1/4 - 1/3 cup ground flax meal. I add 3-4 Tbsp of vital wheat gluten to help it raise. I use olive oil instead of butter (and don't bother buttering the tops). It's awesome, soft, and delicious. Wonderful whole grain bread for daily eating, sandwiches, etc. Wait til it's cool (or next day) to slice. We use 1 loaf and put the other 2 in the freezer to pull out a few days later. - EDIT - I now add an egg to this. It makes it much less crumbly when cutting and using for sandwiches. I also replace half the honey with plain applesauce.
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82 users found this review helpful

Beef Tips and Noodles

Reviewed: Jan. 20, 2011
This was easy and yummy. I had 2+ lbs of meat so I doubled the cream of mushroom soup, but only 1 pkg soup mix (didn't have beef with onion so just used lipton onion soup mix). Also added a cup or so of milk. Used fresh mushrooms, about 8 ounces. Cooked it in the crockpot, and served over rice. It was delicious. The leftovers I put in a container in the freezer, it will be nice to pull out on a busy day. Next time I'm going to make an even bigger batch, and put several meals worth in the freezer.
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2 users found this review helpful

Pork Chalupas

Reviewed: May 9, 2011
5 stars for taste but giving 4 stars because I had to cook it in the crockpot for 30 hours before the beans softened up. I soaked them the night before, cooked them on high all day, but they were still hard at dinnertime, so I just kept cooking them. Turned it to Low overnight, then back to High on day 2. By afternoon, the beans had softened and it was delicious for dinner. I will make this again but wanted to make other people with the hard bean problem know to just keep cooking them another day!
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7 users found this review helpful

Vanilla Ice Cream V

Reviewed: Jul. 12, 2011
Way too much vanilla. Otherwise really good.
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2 users found this review helpful

Beefy Spanish Rice

Reviewed: Nov. 4, 2011
Like most others, I changed this up a bit, but I really liked the fact that it uses brown rice (much healthier than white rice). I added a chopped green pepper, a sandwich bag of frozen garden tomatoes plus some homemade salsa, and used taco seasoning instead of the listed spices. (And no honey). I served it with Refried Beans Without the Refry from this site, with salsa, sour cream, and tortilla chips on the side. It was a delicious meal (with lots of leftovers - yum!) and I will make it regularly. I think at the point where you put it in a casserole dish and pop it in the oven, you could instead put it in a crockpot and cook for about 4 hours. I may try it that way next time. It would work just as well with ground turkey or vegetarian "meat" crumbles.
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4 users found this review helpful

Refried Beans Without the Refry

Reviewed: Nov. 4, 2011
Delicious and easy. I will be making these all the time. I diced the onion, and didn't add the salt til near the end, then only added 3 tsp. Didn't use nearly that amount of black pepper. (Maybe 1/8 tsp). Added 1 Cup chicken broth. Next time I'll add the entire (seeded) jalapeno, diced, rather than just half. I brought the beans/water to a boil on the stove while I got everything else into the crockpot, then poured it in so it wouldn't waste any time getting up to cooking temp. It still needed 9 hours. Next time I'll probably double it or 1.5x it, whatever I can fit in my CP, then put the extra in the freezer. I served it with (modified) Beefy Spanish Rice from this site, with salsa, sour cream, and tortilla chips. Yummy!!!
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1 user found this review helpful

Stephanie's Freezer Spaghetti Sauce

Reviewed: Nov. 4, 2011
Delicious use of garden tomatoes, and so nice to have my freezer full of spaghetti sauce ready to go! This is my 2nd year making this, I make several (large) batches a year. I make this in a 12 qt stockpot, and since my kids don't like "chunks" in their sauce, I pureed the veggies in the food processor first. (And I add 8 oz. mushrooms and a zucchini). I don't add any sugar. Add Italian Seasoning, fresh basil, and a few shakes of crushed red pepper. I store it in quart sized freezer bags and have really enjoyed having it.
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3 users found this review helpful

Zucchini Raspberry Cupcakes

Reviewed: Jan. 10, 2012
These are very good and a great way to get some healthy fruits & veggies in kids. I used 1 cup freshly ground white whole wheat, somewhere between 1/3 cup and 1/2 cup of cocoa,about 1.5 - 1.75 C frozen raspberries, and slightly lesss sugar & chocolate chips than called for. They don't need frosting, we're eating them as chocolate muffins. They'll be great tossed in lunchboxes. If frosted, I would go with maybe a sweetened whipped cream piped inside of them. The only downside is the raspberry seeds stuck in my teeth. Oh well! I will definitely make these again. Update: Made again, increasing the ww flour to 1/2, and replacing 1/2 C of the butter with plain greek yogurt. Also threw in a handful of old fashioned oats. They're great! I made mini muffins, cooking them 12 minutes. These will be regulars at our house.
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16 users found this review helpful

Pumpkin Muffins II

Reviewed: Mar. 1, 2012
Really good. I used half the sugar, half the oil, and replaced half the flour with whole wheat flour & oats. Added some chopped walnuts. Didn't have allspice - used 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger to replace that. Will definitely make again. Mini Muffins cook 10 minutes. Extras freeze well. Next time I may add a little orange zest/juice &/or some chopped cranberries.
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2 users found this review helpful

Zucchini Brownies

Reviewed: Jul. 29, 2012
Yummy, fudgy brownies. You can't tell there's zucchini in there. (Grate it finely.) I replaced most of the oil with applesauce, and replaced a little bit of white flour with whole wheat. (Will do more next time.) We will make these a lot.
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2 users found this review helpful

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