Woollysheep Recipe Reviews (Pg. 1) - Allrecipes.com (10565309)

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Super Easy Doughnuts

Reviewed: Feb. 27, 2013
Easy to to make, forgiving, have added a daub of sour cream. Made this many times. I frosted them with chocolate icing, sugared them, powdered them. Today we had 11 inches of snow so I am making these for the crew!
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1 user found this review helpful

Easy Cream Cheese Pie

Reviewed: Jan. 1, 2012
Badgers at Rose Bowl [again] so for a game dessert this year made 2 pies using chocolate crusts. Used 4 packages cream cheese, 1/4 lemon juice, 2 cans sweetened ev milk. Will top with cherry pie filling and whipped cream.
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2 users found this review helpful

Apple Dumplings II

Reviewed: Oct. 5, 2011
I used puff pastry after trying this recipe. The dough/crust wasn't what i wanted. I love the flakiness of a apple dumpling and didn't find it here. The sauce and spices were fine, everyone tweeks it to their own liking. All in all, puff pastry did the job for flakiness, the other sections of the recipe was a guideline.
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2 users found this review helpful

Mom's Fried Fish

Reviewed: Apr. 15, 2011
This is an excellent recipe for you to customize to your own taste. We use Waverly wafers, corn starch, flour, seasoning salt, garlic powder. Dry fish, then dip in beaten egg. Toss in breading mixture, refrigerate for 5-10 minutes to set breading and fry. We are all grown ups and can read the recipe and see there is really not any seasonings - so simply add what your family likes. The tartar sauce is a classic, we add some lemon juice. Good basic recipes that good cooks can customize without blinking an eye. Love it all, thanks for sharing!
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9 users found this review helpful

Simple Turkey Chili

Reviewed: Mar. 9, 2011
Yum! Added some chopped yellow peppers, used black beans and added 1 can of tomato soup. Then I seasoned it with Penzy's chili seasoning. I love to toy with the recipes. I omitted the water, used veggie broth because I had some left over. Husband never knew it wasn't ground beef. I won't tell if you won't tell!
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3 users found this review helpful

Real Homemade Tamales

Reviewed: Jan. 1, 2011
We got a spackle spreader from the hardware store, a nice metal one and use that for spreading the mesa. We double the chili pods and water, to the final sauce we add a teaspoon or more of high quality chocolate to deepen the flavors and mellow out the hotness if needed. I made several hundred for a benefit. I buy a big pork shoulder, boil it up, shred it and mix it with some sauce and toss extra into the freezer so I can make the mesa, defrost the extras and have tamales in no time at all. This IS the recipe to beat, we love it.
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12 users found this review helpful

Decorator Frosting I

Reviewed: Dec. 25, 2010
People need to read the recipe title before rating. This is a DECORATOR Frosting and not necessarily one to grade as flavor. We use this consistently to decorate and as a crumb coat. I use a buttercream to frost the cake and fill between the layers. Thus, I use two different kinds of frosting for my fancy cakes and cupcakes. I have used this recipe for years. It is exactly as the title stated - Decorator Icing and fabulous at that.
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9 users found this review helpful

Toffee Bars

Reviewed: Dec. 20, 2010
Great, I used a 13 x 9 pan, use Reese's peanut butter cups - I get halloween candy on discout, sometimes 75% off and use for my xmas baking. Chop up the cups and sprinkle on top, spread and add nuts. thanks for the great recipe.
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3 users found this review helpful

Easy Sausage Gravy and Biscuits

Reviewed: Nov. 24, 2010
We make our own bisquits and use half and half cream instead of the milk. There is no other sausage that we use but Jimmy Dean's! The recipe listed is a decent quick peparation. We double our recipe since we always seem to gobble more!
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42 users found this review helpful

Pesto Sauce

Reviewed: Sep. 10, 2010
I use pine nuts and also crush up a vitamin c tablet to keep the pesto green. Flatten it out in a plastic sealed baggie and toss in freezer. Take out, toss in pasta water to thaw, cut open and toss onto pasta. Done. I add fresh grated cheese at the time of serving and not freeze with the cheese.
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5 users found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Jun. 7, 2010
Fantastic. WHO cares who had the recipe. If you read her entry, she said it was an Urban Legand and who knows. The oatmeal "flour" makes this cookie tasty. I double all my cookie recipes and freeze some dough. I bumped up to 1 TABLESPOON Vanilla for the double recipe. It is delicious. Always the recipe we like. It is simple to make. I left out the milk chocolate, changed sugars to 3 cups brown, 1 cup white for the double recipe. Thanks for sharing. We love the recipe!
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1 user found this review helpful

Blueberry Cream Muffins

Reviewed: Jun. 7, 2010
Perfect! Light, tasty. I also added 3 cups of blueberries. We watch our sugar so I cut down to 3/4 c brown sugar and 1/2 white sugar. Bumped up vanilla. I made large muffins and then mini muffins which I then tossed lightly with cinnamon sugar and popped into freezer to take to the cabin. Thanks for sharing!
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Creamy Frosting

Reviewed: May 23, 2010
Have used this recipe for about 20 years now and never had it fail! Your butter should be softened but not mushy soft. For us, 20 minutes out of the frig does it. Also make your thickener and COOL it COMPLETELY. This recipe won't fail you if you follow directions. For a lilly white frosting, use white vanilla extract and not the brown. This is an amazing recipe, not to sweet, just right. If you want greasy, commercial Sam's Club or Walmart frosting, this isn't for you. If you want quality icing that makes your mouth water for more, this is it.
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Sturdy Whipped Cream Frosting

Reviewed: May 8, 2010
Perfect. Not to sweet. So simple to make. I double this recipe, tossed in two envelopes of unflavored gelatin to stabilize for an evening event. Tinted light pink. My chocolate cake was a 14 inch round cake filled with raspberry creme filling. I don't know what the fuss is, I refrigerated my metal bowl and beaters which I think is essential. I also added a few drops of raspberry liquor. Once you make this, you won't make another frosting for a cake. As for it falling, honestly, I have to wonder if someone is using a plastic bowl. I have leftovers and spooned this frosting between graham crackers and tossed in freezer for a frozen treat.
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11 users found this review helpful

Marinated Greek Chicken Kabobs

Reviewed: Apr. 15, 2010
My husband raved about this chicken, served with greek olives, feta, fresh onions, pita bread - grilled lightly and hummus. He asked for it special again! So I am whipping it up and letting boneless chicken breasts marinate for about an hour. This is good stuff!
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0 users found this review helpful

Red Velvet Cake I

Reviewed: Dec. 25, 2009
This cake is wonderful. I used butter, one bottle of red food coloring, and this cake is moist, good raise, excellent texture. Yes, this is the correct recipe for the red velvet cake and it is perfect, not too sweet and it compliments it nicely. Thanks for sharing this recipe.
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2 users found this review helpful

Best Guacamole

Reviewed: Nov. 8, 2009
This is basic. You don;t need the olive oil and you really need chopped cilantro and lime juice instead of lemon. Also, garlic is so important in guac. We also add chopped tomatoes if we have on hand. We cover the top with a thin layer of mayo to prevent browning.
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1 user found this review helpful

Golden Veggie Dip

Reviewed: Oct. 23, 2009
This wasn't very good at all. I had to quick make the beer dip recipe which is always a hit. The Golden Veggie Dip was just really off in taste.
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7 users found this review helpful

Jalapeno Popper Spread

Reviewed: Aug. 16, 2009
I also use this ontop of little cherry tomatoes. I pipe the spread out ontop of the tomatoes, serve tomatoes by nesting each one in a doritos scoopables, simple, easy and quick for the unexpected company. Great recipe.
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2 users found this review helpful

Peanut Butter Eggs

Reviewed: Mar. 16, 2008
I whipped up a batch of these and used chunky peanut butter. I used a few packages of milk chocolate Ghardelli chocolate chips, melted with some vegetable oil. These are incredibly simple to make and are quite good. I dipped them twice to make the chocolate cover extra thick. I am so pleased with how they turned out. I am making the easter eggs this year as a switch from store bought. An excellent recipe I will use again and again.
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9 users found this review helpful

 
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