Terry Inskip Recipe Reviews (Pg. 2) - Allrecipes.com (12491499)

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Terry Inskip

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Black Bean and Couscous Salad

Reviewed: May 5, 2013
Great flavors, I made this as another reviewer suggested as side to the Spicy Garlic Lime Chicken. Superb choice. I would recommend using a good, flavorful extra virgin olive oil, as it comes through very well with the red pepper, lime and cumin.
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1 user found this review helpful

Kashmiri Lamb

Reviewed: Apr. 23, 2013
I have made this once and will be making it again in two night's time. It is restaurant-style, but high-end restaurant style. The sauce was creamy and full of wonderful flavors. I plan on making it with some onion kulchas and ginger basmati this time. Truly a wonderful dish.
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7 users found this review helpful

Fish Fillets Provencal

Reviewed: Feb. 22, 2013
Wonderful fish recipe, I have tried it with cod and with pollock, and with rice and oven fries for sides. In both occasions the fish turned out wonderfully. The only thing that I would change is the time. There is no way any fish, unless it is 2" thick, after being lightly fried in butter or oil, takes 15 minutes more to boil and cook. Just 3-4 minutes per side for 1" thick fish does it. Adjust the time for thinner fillets.
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4 users found this review helpful

Healthier Hot Legs

Reviewed: Feb. 13, 2013
Excellent. For the one who did not know how to skin chicken legs: Pull the skin by hand as far to the end of the bone as you can on all the drumsticks. Take 1-2 paper towels, grab the skin right at the edge of the bone while using the paper towels to hold it. Pull, and if you do so slow, strong, and steadily, the skin comes right off. :)
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1 user found this review helpful

Oatmeal Pancakes II

Reviewed: Feb. 6, 2013
Simply fantastic. If you want a guilt-free traditional tasting breakfast, this is it. Just pour traditional maple syrup, and yum. I have been making these for 6 months now, maybe once every 3 weeks, for my husband, daughter and I. I used the suggestion to use whole wheat flour instead of white, great choice. I also add frozen blueberries that we picked last year here in Finland -it was an awesome blueberry year!-. When these are on the grill, the house smells of blueberry muffins. These whole wheat blueberry pancakes are flavorful, have a great texture, and are the family's favorite breakfast. I double the recipe for 3 people because the stated amounts make 4 IHOP-sized pancakes, no more. If you want to feed several people, keep that in mind. About the amount of butter/cooking spray needed for cooking these as others mention... it is not bad. If you use a non-stick thick bottom pan, you only need to spray the pan every other pancake.
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2 users found this review helpful

My Mom's Parmesan Chicken

Reviewed: Dec. 15, 2012
I have made this recipe several times as listed, but I have used boneless chicken breasts as we are only 2 adults and 1 toddler eating this. The time on them is 30 minutes (total time) at 200 degrees C, or 400 F. They are wonderful, flavorful, and moist. I strongly recommend using the wine, as it adds an unmistakable aroma. I usually make the Cream Cheesy Cubed Zucchini with Lemon and Oregano from this site to go with it, and serve it all with a nice, chilled, Albariño. Great dinner.
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1 user found this review helpful

Cheesy Onion Focaccia

Reviewed: Mar. 10, 2012
I made this last night, followed your instructions to a T and well, the result was a white pizza. This had enough cheese for 3 focaccia, and all you tasted was cheese. That being said, the bread itself was perfect, the onion and garlic seasoning were just right, but in the future I would down the cheddar to 1/3 of a cup, mix if with the parmesan and then yes, use that because the topping is supposed to complement the focaccia, not overwhelm it.
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2 users found this review helpful

Crispy Baked Basa

Reviewed: Jan. 22, 2012
This is a wonderful dish. I just made it for dinner. The key is really in the sauce, which sounds spicy but is not. Double it if you can, as it is thick and a little hard to spread over the fish. Also, do not put ay garlic between the fish and lemon slices, it turns blue somehow, hehe. Finally, if using bread crumbs, I recommend you toast them 5 minutes in a frying pan beforehand, otherwise the fish looks uncooked, even if it is perfectly done. This really is a wonderful recipe, sevre it with something like green beans and potatoes, you will not regret trying it.
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1 user found this review helpful

Sheila's Perfect Sangria

Reviewed: Jan. 11, 2012
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4 users found this review helpful

Salsa Chicken

Reviewed: Oct. 21, 2011
I made this following the recipe and it needs no changes, the chicken was tender, tasty, and made a great dinner along with some rice and beans.
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3 users found this review helpful

Rhubarb Cake I

Reviewed: Oct. 21, 2011
Wonderful cake, but don't plan on it being pretty. It is one of those that gains from being cut and served in individual plates, as the edges of the cake are crumbly and, well, ugly :)
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 21, 2011
I rate these 4 stars because as someone else pointed out, this is a copied recipe and to be honest, they are better without the cloves. Without, they are a superb oatmeal raisin cookie. Also, the yield is 48 teaspoon cookies, so halving it makes a nice batch for home.
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1 user found this review helpful

Sour Cream Gooseberry Pie

Reviewed: Aug. 23, 2011
Excellent pie, but remember to glaze it. I had never made a pie before and this came out wonderful, albeit a bit pale from not glazing the crust. I made it using the recipe called "Pastry for Double-Crust Pie" Tart, sweet, tangy and creamy all in one. Nice, flaky crust.
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3 users found this review helpful

Pastry for Double-Crust Pie

Reviewed: Aug. 23, 2011
I had never made pie pastry, and this one was easy and came out wonderfully. One thing that is not mentioned that I would like to add is, if your dough looks/feels clumpy, knead it for a minute on the table as you would a bread starter, then roll it as needed, it gives it a lot of elasticity this way.
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2 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Aug. 23, 2011
I have made this recipe several times now and I have created a "veggified" version that blends out a little the strength of the lemon -it's a lot of lemon- In a wok, heat up some oil, and saute over medium-high heat a medium onion, a zucchini, and a red pepper all cut into bite-size pieces. Season with salt and some garlic powder. Set aside. Then make the dish as stated in the now-heated wok, and when you add the pasta, toss these veggies back in as well. It makes a Great, tasty dish.
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2 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Aug. 15, 2011
Great recipe, simple and flavorful. I wanted my chicken cooked and disregarded someone's comment to cook the chicken aside to keep it crispy, so after 5 minutes of the vegetables simmering, I added the chicken breasts and cooked them 10 minutes per side. The coating held nicely to the end. I also added a few capers, just because I had them. Hehe, I just realized I forgot the parsley, can't say we missed it. It is a very nice dinner dish with uncomplicated ingredients; as a suggestion try it with a side of herbed oven-roasted potatoes as we did. Well worth it.
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2 users found this review helpful
Photo by Terry Inskip

Finnish Summer Soup

Reviewed: Aug. 14, 2011
I live in Finland but am not Finnish. For those who think this soup weak, bland, or with non-mixing veggies... this is a traditional Finnish soup made with what is on hand. It is served as a started for a long summer meal that usually includes -after- steamed potatoes with marinated herrings of various styles, smoked fishes, salads, and the like. It is a bland soup, no chicken stock or anything, but using, as KEY factor, all FRESH vegetables. True baby carrots, not shaved ones, fresh peas that we shell, cauliflower or broccoli, and young potatoes wit barely any skin on them. What is delicious about it is the sheer wonder of the flavors of every vegetable. If you do not use fresh, do not make this. It just won't work.
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13 users found this review helpful

San Francisco Sourdough Bread

Reviewed: Aug. 14, 2011
I made this bread 2 days ago. I followed the recipe to a T when it comes to contents, though I put the bread loaves into 2 bread tins simply because I like the shape. Also, I always leave an extra hour when making bread as I like to have one extra rise, it makes the bread even, light and fluffy. I also spray the oven walls right before and twice during baking with cool water underneath the wire rack. It makes for a crispy crust. These loaves came out wonderful, light, fluffy, and with just the right sourness to them. One thing I regret is having put onion on both as it would have been nice to use one as breakfast toast with preserves!
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5 users found this review helpful

Charlotte's Tortellini Salad

Reviewed: Apr. 27, 2011
I find that the peppers clash too much with the honey dressing. After making it once, I made my own version. I removed peppers, added chunked artichoke hearts, kept the seasoned feta as others suggested, kalamata olives instead of black, and used 3 small cans of tuna in water instead of chicken. I wanted the tuna salad, hehe. It came out delicious and made a wonderful warm day's dinner.
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3 users found this review helpful

Displaying results 21-39 (of 39) reviews
 
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