Whitney Recipe Reviews (Pg. 1) - Allrecipes.com (10985019)

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Eggless Pasta

Reviewed: Jul. 27, 2008
Very easy. I used wheat flour since that is what I had on hand and it still worked after I adjusted the ratio of flour and water a bit. I also added orageno for flavor and a bit of olive oil to keep it from sticking. Instead of cutting it into strips, I used a very small cookie cutter to make shaped pasta.
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114 users found this review helpful

Crispy Barbequed Tofu Slices

Reviewed: Jul. 27, 2008
Great Recipe. I'm fairly new to cooking with tofu and have found getting it to be crispy has been one of the harder skills to learn. Coating the tofu with egg does the trick and, if desired, you can use breading and various other seasonings instead of flour and bbq sauce.
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23 users found this review helpful

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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21 users found this review helpful
Photo by Whitney

Whole Wheat Drop Biscuits

Reviewed: Aug. 3, 2008
Pretty good and much healthier than prepackaged biscuits. Since I don't keep soy milk on hand, I used skim milk instead of soy. Since I didn't have all purpose flour (ran out), I used all whole wheat. I also added garlic, oregano, Italian seasoning, a bit of sugar and some cinnamon. I will make this again but would probably cut down on the oil by increasing the milk or adding water.
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15 users found this review helpful

Spinach with Apples and Pine Nuts

Reviewed: Sep. 15, 2008
This would be good to make as a simple yet impressive looking side dish. I was surprised that the apples ang garlic went so well together. I toasted the pine nuts to bring out the flavor, I think that helped a lot. Pine nuts aren't my favorite, so I might experiment with other nuts next time...perhaps toasted almonds.
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10 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
Photo by Whitney

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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8 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

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

Gin Rickey

Reviewed: Jan. 6, 2012
Lower cal version 2oz gin juice of one lime club soda...filled highball glass with ice pour in gin and squeeze in lime top with club soda....won't be as sweet as original but only cals are from the gin...use more lime if need more flavor
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7 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

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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5 users found this review helpful

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

Guaco-Tacos

Reviewed: Mar. 12, 2009
This is almost exactly how I have made tacos before. I love guacamole(some of us do live in areas where decent avocados are available year round).
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5 users found this review helpful

Low-Fat Potato Salad

Reviewed: Jun. 13, 2008
Although this may be a good base for a healthy potato salad, it's not that great. I wasn't sure about the parsley and onion when making the salad but used it anyway. I should have gone with my instinct and left it out. It was edible, so I gave it a 3. Maybe it will taste better tomorrow after chilling overnight (it had already chilled for about 4 hours). If the taste improves significantly, I might change my rating. Edit: It was a bit better after aging overnight. However, it still wasn't very good. Basically, the only thing that special about his recipe is the use of yogurt instead of mayo. I'll raise my rating up to a 3 just because the yogurt is a good idea for those wanting a healthier potato salad.
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5 users found this review helpful
Photo by Whitney

Yogurt Chocolate Chip Cookies

Reviewed: Dec. 16, 2011
Very good. I used greek yogurt and I think that is why mine didn't spread out much...will use normal yogurt next time. Tasted great either way.
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4 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

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

Hawaiian Hot Dog Surprise

Reviewed: Mar. 20, 2010
I gave it 4 stars because it tastes pretty good and is a good budget friendly pot luck option. For those who had problems with it being too sugary, try using regular pork and beans rather than "baked beans". I left out the white sugar due to comments about it being too sweet but think I could easily add it in without a problem; other than the pineapples themselves this didn't turn out sweet for me at all. If the liquid was more like a sauce and less watery this would be a 5. I have it sitting on low now so maybe some of that liquid will evaporate off.
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4 users found this review helpful

The Greatest Brisket Ever

Reviewed: May 21, 2009
I bought a marinade at the store not realizing marinades are not typical for bbq brisket. The marinade was similar to this recipe but I have added ketchup and steak sauce after reading this. After letting the brisket marinade overnight I seared it on the grill. While it was searing I cut up potatoes into large chunks and put them at the bottom of a large pot. I then placed the seared brisket on top of this. I poured in the marinade on top of the brisket and then added beef broth till it covered the potatoes. I allowed it to cook until tender; about 5 hours. I think it would have been even better if I had let it cook a couple more hours but we were hungry. I thought that the potatoes were not going to be very good this way but my husband thought they were good when he stole a bite out of the pot.
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4 users found this review helpful

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