Terry Inskip Recipe Reviews (Pg. 1) - Allrecipes.com (12491499)

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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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15 users 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

Sangria Cocktail

Reviewed: Jun. 28, 2014
It is alright as a spritzer
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6 users found this review helpful

Easy Savoury Crepes

Reviewed: May 7, 2014
I made these last night for my boyfriend, 3 year old daughter, and I. I used the garlic cream cheese filling. I did not have garlic and herb, just plain garlic, so I used some Herbes de Provence to season the chicken, and lowered the minced garlic to 1 clove, as my child might have turned her nose up at too much garlic. These crepes were creamy and smooth, very tasty. I may try adding some precooked spinach to the filling to make it more interesting but, as they are, these were delicious. Oh, I did not sprinkle the parsley, I just saw that :) I served them with a Mediterranean salad (lettuce, tomato, a little red pepper, and cucumber) and a balsamic vinaigrette. Good combination.
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5 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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5 users found this review helpful

Sheila's Perfect Sangria

Reviewed: Jan. 11, 2012
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5 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

Easiest Falafel

Reviewed: Jul. 29, 2014
Alright, I have made this before and from the start I listened to people: skip the oil altogether, and use that for frying instead. For those like me who know that falafel does not take curry at all, the two ingredients you actually need to use to replace that are ground cumin and ground coriander seeds, start with 1/4 tsp. each and work up from your own taste. Finally, a key to making this healthier if you wish: replace the bread crumbs with oats (yep)and work in the egg until you know you have the right consistency. You can add a little bit of water if it is too dry, as the oats will soak it up and you will have no splatter at the fry stage. Just keep in mind that if you make these with oats it fries differently and some of the crispiness may be lacking. Why I gave it 4 stars? I love falafel and this is a good general idea of where to start!
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3 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

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

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

Baked Oatmeal

Reviewed: Feb. 28, 2014
Alright: I have made several baked oatmeals from Allrecipes and up until this one, the one with blueberries was a hit in our home. We just had this for breakfast this morning. I made it with a few common changes in baking: replaced half the butter with applesauce. Lowered the brown sugar to about 1/2 cup, maybe a little less (did not measure). I added an apple and some chopped pecans as someone suggested. I stuck WITH the maple syrup and sued Canadian because well, it is a healthy edulcorant imo. When I mixed it all, it was a bit of a dry-looking mix, so I added one egg, which I had use in other oatmeal recipes. What is outstanding about this is the flavor. With the nuts, maple and cranberries, it is just... old school. Barely sweet, nutty, cinnamoney, and yummy. Hats off, joshllorio :)
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2 users found this review helpful

Gourmet White Pizza

Reviewed: Feb. 17, 2014
It is for me to have my boyfriend remember something so simple as a pizza, yet when I mentioned making pizza again -it's been about 4 months since I made this the first time and I forgot to review it- he asked for "that yummy chicken pizza". This is a pizza that is worth taking the extra time to make it. Put the gourmet effort into the gourmet. Make the Alfredo Sauce using the recipe listed on this site that has 1800+ reviews. It's excellent. Also, find a GOOD pizza crust recipe and make that. If you have never made one, they are very easy and worth it. I use a honey whole wheat dough not listed on this site. Finally, to the chicken. Grill the chicken yourself and you will thank yourself later. Season it with something that goes with the pizza; I use onion powder, sundried crushed garlic, salt, pepper and some thyme. I grill it on a ribbed stove-top grill. Everything I mentioned sounds like a lot of work but think of it this way, you can make the sauce and chicken hours ahead or even the day before. Same with the dough. As I said, this is a great, great pizza. Give it the time and it will be unforgettable ;)
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2 users found this review helpful

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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2 users found this review helpful

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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2 users 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

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

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

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