Blancheskid Recipe Reviews (Pg. 1) - Allrecipes.com (1205359)

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Cornish Finnish Michigan Pasties

Reviewed: Oct. 7, 2002
My mother-in-law is a Finn from upper Michigan where pasties are practically an art form, so I had big shoes to fill! I decided on this recipe for my first attempt and they turned out GREAT!! I substituted onion powder for the chopped onions and omitted the MSG (allergies). The only snag that I ran into was due to the size of the dough rectangles. In my opinion, 6"x8" is too small and made for difficult sealing. I ended up making larger but fewer pasties than the recipe called for. They freeze beautifully! I just cooked 'em, cooled 'em, threw 'em into Ziploc baggies and tossed them in the freezer. This recipe is a definite keeper!! (Btw, my husband informs me that the only proper way to eat a pasty is with ketchup. He HATES it when my son and I use BBQ sauce!)
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2 users found this review helpful

Radish Top Soup

Reviewed: Nov. 18, 2013
Excellent! Reminiscent of a creamy spinach soup but with more bite.
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0 users found this review helpful

Cranberry Relish with Grand Marnier® and Pecans

Reviewed: Nov. 26, 2009
Wonderful as is, but then I added a dash of allspice for a little extra flavor. Cardamom would work nicely too. And triple sec works just fine if you don't have Grand Marnier. A tip for storing fresh ginger, which tends to spoil quickly: slice, put in a baggie, and freeze. Frozen ginger is easier to chop or mince. You can also freeze a whole "hand" (peeled or not) for grating but the consistency of the grated ginger will be a bit mushy.
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18 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Sep. 3, 2009
Awesome dish! Definitely something to serve guests. VERY rich. I had it over spaghetti squash "noodles" and my husband had his with linguini. Only change I made was to use fresh shrimp which I cooked with the mushrooms. Don't count on leftovers!
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1 user found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Sep. 3, 2009
We eat a LOT of tilapia and this is now our favorite recipe. Easy and delicious; could work with halibut, too. Only change I made was to use fresh minced garlic (instead of powdered) and about 1/2 tsp. dried dill (instead of fresh) in the sauce. And, since I don't like most commercial spice mixes I made my own cajun spice mix with garlic powder, onion powder, cayenne powder, paprika, ground black pepper, dry mustard, cumin, celery seed (just a little), dried thyme, and salt, all to personal taste. Omitted salt/pepper step in the fish prep. Thanks for this one!!
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3 users found this review helpful

Thai Curry Soup

Reviewed: Mar. 13, 2009
Really flavorful, loved it! Omitted the lemongrass (hard to find here) and used frozen cooked shrimp, thawed and added during the last few minutes of cooking. Also used regular, not low-fat, coconut milk. I prepare rice noodles this way... Soak noodles in cold water for about 30 minutes to soften, drain and add to boiling water for 1-2 minutes until tender, drain. Other methods seem to make mushy noodles.
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1 user found this review helpful

Baked Sweet Potatoes with Ginger and Honey

Reviewed: Jan. 2, 2009
Excellent flavor. Used olive oil instead of walnut oil. Leftovers were even better the next day. We'll be seeing this one on our Thanksgiving table from now on!
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4 users found this review helpful

Fish Tacos

Reviewed: Jun. 6, 2007
We're fans of the fish tacos from Rubio's and this is the only recipe I've found that comes close. The sauce (I made it without capers) was especially tasty. I've also made this using tilapia and it works just fine.
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2 users found this review helpful

Pizza Dough II

Reviewed: Apr. 11, 2005
Excellent! I added some garlic powder and oregano for a little extra flavor. The dough that I froze cooked up just as well as the fresh. Upon tasting a pizza I made using this dough recipe my neighbor said "your pizza rocks!".
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2 users found this review helpful

Potato Chips

Reviewed: Apr. 11, 2005
Well, Jessica, I don't know whether to thank you or curse you! These are amazingly easy and WAY better than store bought chips. Which means I can now satisfy my crunchy/salty carb cravings whenever they strike; not necessarily a good thing for my waistline.=^(
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1 user found this review helpful

Slow Cooker Stuffing

Reviewed: Dec. 6, 2008
I was worried that this might be mushy, but it turned out great. Even had a little bit of crust around the edges which is how we like it. My mother-in-law was impressed and we'll both be using this recipe from now on.
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1 user found this review helpful

Hummus III

Reviewed: Oct. 12, 2002
I'm a hummus fanatic and this is one of the best I've found. It's now a regular around our kitchen. The only thing I do differently is to use roasted minced garlic from a jar and add 1/2 t. of cumin. Reserve the liquid from the garbanzo beans and add a little to the puree if it seems to be too thick. Pair this with Peppy's Pita Bread and you can't go wrong!
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106 users found this review helpful

Mango Shortbread Bars

Reviewed: Feb. 18, 2004
Wow! Very rich, wonderful taste. Gave some to my neighbor and she immediately wanted the recipe, as did her daughter. My only change was to substitute whole wheat flour for one of the three cups of all purpose, and I used cardamom instead of cinnamon. Slicing fresh mango is a messy affair (I used 3 large ones), so next time I may use canned mango (find it at an asian food mkt. or in the ethnic aisle at the store).
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9 users found this review helpful

Peppy's Pita Bread

Reviewed: Oct. 12, 2002
Very good! Relatively easy to make, though a *little* time consuming. I added 1 cup whole wheat flour and cut the all purpose flour to 2 cups. They were tasty and puffed up nicely. My kids love 'em so this is a keeper!
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39 users found this review helpful

Awesome Carrot Muffins

Reviewed: Jan. 14, 2003
Good recipe! I've got a very anti-veggie toddler but she LOVES these muffins, and everyone else likes them too. I chose to substitute applesauce for half of the oil and instead of frosting them I simply sprinkled a little granulated sugar on top before baking. It added just the right amount of sweetness for our tastes.
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Spam Musubi

Reviewed: Apr. 11, 2005
I've been making spam musubi like this for years, except that I omit the oyster sauce, add a little ginger, bake the marinated spam at 350 deg F for 8-10 minutes, and sprinkle toasted black and white sesame seeds onto the molded rice. Here's a tip: use the spam can as a mold by CAREFULLY cutting the bottom out of it with an x-acto knife. Also, it helps if you use "pre-toasted" nori sheets. Untoasted nori can be tough. Another tip to keep the rice from sticking to your hands; have a bowl of water handy to wet your hands and the musubi mold.
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330 users found this review helpful

Spicy Vegan Potato Curry

Reviewed: Nov. 5, 2009
Excellent flavor, very easy. Only made minor changes - used 1 tsp. cumin seed instead of powdered, added 1/2 tsp ground coriander ('cuz I like it!), frozen instead of canned peas, and used half the amount of garam masala and added it at the very end of the cooking time instead of earlier as instructed in order to preserve the fresh quality of the spices. I don't like to cook garam masala too long because I think it diminishes its aromatic flavors. Thanks, I'll be adding this to my growing repertoire of Indian recipes.
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2 users found this review helpful

The Best Lemon Bars

Reviewed: Dec. 10, 2009
My daughter and I made these last night, exactly as directed, for her classroom cookie exchange. Wouldn't change a thing, they're really good as is. Gooey lemon goodness over a rich, buttery shortbread-like crust. What's not to love?!? They were a big hit with the 8-10yo crowd, but I might make them a little more lemon-y for adults who, like me, would appreciate more zing.
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1 user found this review helpful

Amish Breakfast Casserole

Reviewed: Dec. 20, 2009
Pretty good recipe, but I felt it needed more seasonings. It seemed a little bland so as I cooked the onions and sausage I added a bit of fresh ground pepper, minced garlic, and dried oregano. Left out the cottage cheese 'cuz I didn't have any on hand. Didn't really miss it, but it would add a creaminess that would be nice. Reheated nicely in the microwave and the taste kept getting better and better.
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3 users found this review helpful

Curried Coconut Chicken

Reviewed: Apr. 23, 2009
I've been trying different versions of chicken curry dishes and so far this is the family favorite. It's got just the right amount of heat and good flavor. Tastes even better the next day! I used hot curry powder, left out the chopped tomatoes (didn't have any), and cut the sugar from 3 to 2 tbls. Thanks!
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2 users found this review helpful

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