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

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Terry Inskip

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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

Chef John's Chocolate Lava Cake

Reviewed: Apr. 29, 2014
I made these 2 nights ago. I followed the recipe to a T. I live in Northern Europe so I had no access to Ghirardelli chocolate, so we got a good quality dark chocolate to make these. I have to say, our lava cakes made with 79% cacao dark chocolate were a tad too rich for my daughter. She needed a lot of vanilla ice cream to have hers. However, to my boyfriend and I these were maná from heaven, dark, rich, and barely sweet; a perfect accompaniment to the ice cream, in our case, Movenpick Vanilla. So, keep this in mind if you do use very dark chocolate, as the recipe only calls for 3 tbs. of sugar to sweeten it up. We loved them.
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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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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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15 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

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

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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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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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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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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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

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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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

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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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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1 user 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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Citrus Wild Blueberry Sauce

Reviewed: Apr. 19, 2014
Recently I got a heart waffle iron and had a brunch featuring Scandinavian Sweeteheart Waffles from this site. As I live i Finland I wanted a sauce made with one of the local berries that we pick int he forest, so I tried this one out using blueberries that I had frozen from last year. This sauce is divine. Citrusy and with a fill-your-mouth-with-blueberries feel. I followed someone else's advice and added extra brown sugar and still I think I could have added more, as we ended up combining it with the other topping (maple syrup) to make it sweeter. This was great, thank you very much for posting such a simple yet delish little treat! :)
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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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Tuna Noodle Casserole from Scratch

Reviewed: Feb. 4, 2014
I had never had tuna casserole, had seen it so many times on movies as a joke that I did not take it seriously. But I am very happy that I gave this a go. I made it as stated though I minced the mushrooms because I have a 3 year old, and I used fried onions as topping as someone else suggested. I also mixed some of the cheddar into the pasta mix, as a cup is a lot just for topping. It was wonderful, even with whole wheat pasta which usually is not that appetizing. Great recipe!
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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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