Whitney Ford Recipe Reviews (Pg. 2) - Allrecipes.com (10985019)

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Whitney Ford

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Baked Beer Can Chicken

Reviewed: Nov. 28, 2011
Very good; using green onions to plug the top and covering with foil at the end made a big difference over more simple beer can chicken techniques. I left out the seasoned salt and salt because I rarely add salt (especially that much); it definitely didn't need it added as there was plenty of salt in the liquid the chicken was packaged in. I threw some cut up potatoes in the bottom of the pan while cooking and they came out great too.
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24 users found this review helpful
Photo by Whitney Ford

Jalapeno Jelly

Reviewed: Nov. 19, 2011
This was my first time to make my own pepper jelly and my first time to can anything. This recipe is good but I think it could be better. Harry and David's pepper jelly is what I'm use to and this recipe isn't to that level. I followed the directions exactly other than using a red bell pepper instead of green (for color). Problems I encountered: The liquid pectin comes in 3 ounce packets but this recipe calls for 4 ounces (that's just not very thrifty). If you actually get all the liquid out in step 2 it actually ends up making enough to fill 4 - 8 oz jars; I had to quickly wash an extra jar and I had 3 ready just in case it filled more than the 2 specified. It does not say how long to process the jars (from looking at other canning recipes I assumed 20 minutes; Ball's instructions says the recipe should indicate canning time). UPDATE: After sitting for a couple days in the jar the flavor improved significantly. It is also highly jelly so I think the liquid pectin could be cut back to 3oz so that only one packet could be used. So I'd give it a 4 for flavor but the odd amount of pectin as written makes stay a 3.
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10 users found this review helpful

Lower Carb Potato-Leek-Bacon Soup

Reviewed: Nov. 17, 2011
This was very good. The only change I made was using home made chicken stock because I had some in the freezer. I also didn't think there was a need to add salt (especially not if using canned stock) I would eat this even if it were not healthy and will make it again.
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2 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Nov. 7, 2011
It's ok as written but isn't a favorite. The only changes I made at the end were blending everything together because I didn't like the consistency with whole beans. After tasting I added a couple tablespoons of fat free sour cream; that helped a lot. I think that if I make this again I'll add half and half or whipping cream to the soup toward the end of cooking. I may also try it with two cans of pumpkin to see if that is better. If you are looking for pumpkin flavored soup then this is not the recipe for you; it tastes similar to normal black bean soup. I ended up throwing most of it out.
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2 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: Nov. 2, 2011
I think I would like this better if I was a bigger fan of beets. But it did taste pretty good and is pretty.
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2 users found this review helpful

Baked Pear

Reviewed: Nov. 2, 2011
Very good and easy to make. I don't know why the intro says it's not a dessert because it's not a side; too sweet.
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4 users found this review helpful

Broccoli Beef I

Reviewed: Nov. 2, 2011
Not at all like Chinese Restaurant Broccoli Beef; which I assumed it was poorly trying to imitate. Also not good. With some last minute add ins of extra soy sauce, extra ginger, extra sugar, garlic powder, onion powder, and red pepper flakes I was able to cover up the flour taste of the sauce. I plan on trying to make broccoli beef again at home but don't see a reason to try to make this particular recipe work by tweaking as there is little worth saving...I knew it was odd that it called for flour when most asian dishes use cornstarch; should have read the 1 star reviews first. If you make this and also don't like the sauce use a slotted spoon to salvage the good part.
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2 users found this review helpful

Patti's Mussels a la Mariniere

Reviewed: Oct. 31, 2011
I followed the recipe except that I doubled the sauce, garlic, and added the tomatoes towards the end as suggested in other reviews and it was very good. I usually don't like mussels that much (made if for husband) but loved them this way. The sauce goes great with whole wheat pasta.
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3 users found this review helpful

Yummy Lemon Salmon Burgers

Reviewed: May 12, 2011
These were easy and very good. You don't need to use very much oil when cooking; I just lightly brushed my pan with less than a tablespoon of canola and could have left that off since my pan doesn't stick. My husband hates onions. If you are in the same boat just cook a some onion slices in the pan after the burgers are done and serve to those who do like onion. I didn't have mayo so instead I mixed 0% greek yogurt with some lime juice, onion powder, and lemon-pepper and that was a nice compliment to the salmon burgers. It also works well to use old bay seasoning instead of or in addition to the basil. I served these on drop biscuits which were cut in half and added a slice of tomato, chopped fresh onion, and the above mentioned grilled onion and yogurt spread.
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8 users found this review helpful

Broccoli-Stuffed Sole

Reviewed: May 11, 2011
I thought this was very good. The only major change I made was leaving out the rice since I didn't have time to cook some. I also used lemon pepper seasoning instead of plain salt. I may have ended up using extra cheese (regular mild cheddar) too but am not sure since I cut the recipe down to 3 filets and didn't measure. I had some hush puppy mix so I made that and some corn seasoned with old bay and pepper as a side dish. But since this is such a heavy dish compared to what I'm use to; (esp if I had used rice) I'll not use the hush puppies next time (only had them the mix left over from a party anyway). Reduced fat cheese doesn't melt very well from my past experience; so I'd suggest just using less of a sharp cheddar if you are trying to keep calories low; an easy place to cut out calories is the butter...cut the amount in half and skip the option to top the filets with butter; you will have plenty of liquid for basting later on in the cooking process.
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2 users found this review helpful

Mixed Seafood Curry

Reviewed: Feb. 27, 2011
I made this as written and it was okay. The flavor doesn't really stick to the seafood. This is a good base for a curry dish but needs some tweaks.
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7 users found this review helpful

Vegetable and Tofu Stir-fry

Reviewed: Jan. 6, 2011
The sauce poured on just before serving really makes the dish. I will be memorizing it so I can make stir fry as a quick go-to healthy meal. This was my first time to stir fry in a good wok and it turned out great. I used different vegetables with the tofu and threw in some seafood at the end (hubby think meat must be in every meal...sigh). I also forgot the ginger that I had bought specifically for this...oops. Case in point, as long as you get the sauce right you pretty much throw anything in your wok and it will come out great if you use the sauce from this recipe.
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4 users found this review helpful

Vegan Hot and Sour Soup

Reviewed: Jan. 6, 2011
I couldn't find dried mushrooms (of any kind), lily buds, chili oil, or bamboo fungus at our local grocery store. So I substituted baby bella mushrooms and had to just leave out the rest since I don't even know what they are similar to. Despite not being able to find a good portion of the ingredients this turned out very well. My husband (who I was looking at this for) really loved it and wanted me to make it more often. Next time I make it I will use low sodium soy sauce and if that works I'll try to cut back on it the following time too...the sodium content in this soup (and every hot and sour soup recipe I've looked at so far) is too high for everyday consumption. I noticed that the non-vegan recipes for this soup include pork...the Chinese restaurants I've been to do not include pork in their hot and sour soup (at least not as far as I can tell). So I was very glad to find a vegan alternative to the norm that is more like what we are use to.
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8 users found this review helpful

Suzanne's Spinach Quiche

Reviewed: Jan. 4, 2011
It was pretty good for a healthy quiche but not very good for someone wanting a really yummy quiche. I think I will make it again using this recipe as a base mixing everything together and possibly using crab meat instead of mushrooms. I think it could be made without the crust to save on calories and fat.
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7 users found this review helpful

Fajita Marinade I

Reviewed: Jan. 2, 2011
Had pork tenderloin in the fridge so I tried the marinade on it; came out nicely.
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3 users found this review helpful

Crab Quiche Bake

Reviewed: Dec. 21, 2010
Didn't have half and half so I used Greek Yogurt instead, also had to double cheddar because I didn't have swiss...turned out great. Btw, you either want to use fresh real crab or refrigerated imitation crabmeat....canned crab just doesn't work well for this.
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9 users found this review helpful

Grilled Stuffed Tilapia

Reviewed: Sep. 15, 2010
Tastes like an indulgence yet is healthy enough for every day. Hubby loved it.
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1 user found this review helpful

Herbed Corn

Reviewed: Sep. 15, 2010
Tastes great and my super picky husband loved it.
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Yellow Chicken

Reviewed: Sep. 14, 2010
Cooking these in a pan leaves everything submerged in a very large amount of bacon grease...and I used center cut which has less fat. This was good enough that I might make it again (wrapping the bacon around chicken tenders and placing in a skillet in a skillet) but bacon tends to make everything taste good...I'm not really sure if I could taste the spices. UPDATE: I made it again. This time I upped the mustart to 2 tablespoons and added dry parsley and 1 teaspoon liquid smoke (hickory) to the glaze. Then I baked it on a rack to allow the fat to drain. Much better; yet the recipe as is still is only a 2 star at best.
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5 users found this review helpful

Yogurt Mint Soup

Reviewed: Sep. 13, 2010
If how I made this was the intended result then it's really a 1 or a 2 but since I used fat free milk and left out the salt and used a tiny bit of liquit mint instead of dry since I can't find dry mint here. So, I'm going with a 3 since I probably just substituted too much and if I can find dried mint I'll give it another try using buttermilk. Update: This soup cannot be saved for later, leftovers in the fridge in sealed containers separated and smelled heavily of flour. Changing review to 1.
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