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

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Terry Inskip

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Turkey Wild Rice Soup

Reviewed: Jan. 3, 2014
Wonderful as stated by another review with leek and carrots, and less flour.
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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Nov. 15, 2013
This is a five star recipe when it comes to flavor; creamy chicken filling with a twinge of chili to give it the right amount of non-spicy zing. I imagine you can use spicier chilies to your liking.. However, both the amount of chicken and the cooking time were off for us. Two chicken breasts filled exactly 6 tortilla,s not 8, so we were short. I will solve that by adding one extra breast. Also, the liquid reducing time for reducing the broth to 1 cup is not listed nor accounted in the recipe. Add at least a half hour of cooking time if you live in a place where the air is somewhat humid. Here it was raining and it took about 45 minutes just fro that step alone.
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Breakfast Rounds

Reviewed: Sep. 3, 2013
I made this for my husband and I while our daughter is in daycare today, we got snacky. I used dark, dry, acquired-taste Finnish rye flatbread as the bread, and made it otherwise as stated. I tell you, these are awesome, tasty, and almost decadent. I cannot even make them justice! Grats to whoever invented these.
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All-Day Apple Butter

Reviewed: Aug. 25, 2013
Wonderful taste and texture. You need not puree or mill the apples before making it, as others have suggested. After the cook for so long, the whisk the author mentioned is enough to get a lovely texture. This is a great, inexpensive treat to include in home-made Christmas or other holiday gift baskets.
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Red Currant Pie

Reviewed: Aug. 10, 2013
I just made this pie, it is cooling off. Without trying it, I can only say it looks lovely. The meringue has swirls of red in it, and it is a combination of white, red, and golden. Can't wait to try it. My only note: do not bake the meringue filling at 325 degrees, do it at 400 F (200 C) and check it every couple of minutes after minute 7. I live in Finland, and plan on serving this with the whipped vanilla cream that someone else mentioned, it always works wonders for tart desserts.
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Rhubarb Strawberry Crunch

Reviewed: Aug. 10, 2013
Outstanding. Make sure the rhubarb is cut small enough to cook. The recipe was wonderful as stated.
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Spicy Garlic Lime Chicken

Reviewed: Aug. 10, 2013
Reeeeeeeally good. Use the extra broth listed if you like a bit of sauce. Doubling the lime was fine,t he chicken did not dry out. I served this with lemon ginger rice and corn.
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One Bowl Brownies

Reviewed: Aug. 10, 2013
These were all that and a bag of chips. I added a cup of chopped 75% chocolate bits; I found the full cup of nuts to be a bit too much, but only in looks, in the taste it did not seems too overwhelm. I may cut them in half next time and see. They are dense, rich, thick, and moist. I took them to a dinner invitation and well, I was not allowed to bring any back home! :)
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Chef John's Swedish Meatballs

Reviewed: Aug. 10, 2013
I made this recipe as stated. I live with a Swedish-Finn, and he though the recipe outstanding. I made this with salad and steamed potatoes one night, and rice and steamed green beans the next; I served homemade lingonberry preserves with both. This was a great recipe. Thank you.
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Beef Tenderloin Asturias

Reviewed: Jul. 7, 2013
Great recipe, get bread for dipping in the sauce afterwards or you will be sorry! :)
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Meatiest Vegetarian Chili From Your Slow Cooker

Reviewed: May 18, 2013
This is a crazy-good recipe. Instead of tofu I use meat substitute. I have snuck this by my meat-loving countryside Finnish in-laws and they gobbled it up. Great indeed with guacamole, sour cream, cheddar and even some crushed flavorless corn chips for some crunch. It makes a big pot and you can even set some aside to freeze in small tupperwares for chili dogs later on!
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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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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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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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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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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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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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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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Sheila's Perfect Sangria

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

Displaying results 21-40 (of 50) reviews
 
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