What a Dish! Recipe Reviews (Pg. 1) - Allrecipes.com (1254115)

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Chewy Coconut Cookies

Reviewed: Jan. 6, 2005
These were great! I used one cup all-purpose flour and 1/4 cup whole wheat. I added about 1/2 cup toasted chopped walnuts. The flavor of the nuts really complements the coconut. These were sooo good. I used my cookie scoop and only got about two dozen, if that.
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Peppermint Brittle

Reviewed: Dec. 15, 2006
Oh wow, this was good!! So easy too. I used approx. 20 large candy canes, but it would have been easier to use the small ones. My kids had fun pounding the candy canes with a mallet to crush them. I used Trader Joe's white chocolate chips (a little over 3 bags). I didn't want to scorch them in the microwave, so I melted them in a Pyrex bowl over a pan of simmering water. The melted perfectly this way. Very nice and smooth. I mixed most of the crushed candy canes into the chocolate, and sprinkled some on top. The brittle didn't break apart at first, we had to poke a butter knife into them and break them that way. Still super easy though. It's hard to stay out of them! We're keeping it in the fridge because it melts easily. We packaged most of it to give away, and kept a small amount for ourselves- it's half gone already!
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4 users found this review helpful

Pancakes on the Go

Reviewed: Dec. 16, 2006
I only have olf-fashioned oats and they worked fine. I used whole wheat pastry flour and might cut out the white next time. They were very light- textured, due to the buttermilk. Easy to make, too. I cut the sugar in half because I still wanted to use maple syrup. My 4-year old loved these and ate 4 mini ones!
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8 users found this review helpful

Parmesan Chicken

Reviewed: Dec. 18, 2006
Good basic recipe. I made these, baked them on a layer of homemade pasta sauce topped with mozzarella (just long enough to melt the mozzarella). Served with angel hair pasta, a baguette and steamed broccoli.
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5 users found this review helpful

Salmon with Dill

Reviewed: Dec. 20, 2006
Good and simple- doesn't take away from the great flavor of salmon. I used a Copper River fillet and it was delicious. I do plan on using most of this in Salmon Chowder from this site, I think it will be great.
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Orange Brownies

Reviewed: Dec. 22, 2006
Delicious! Everyone loved these- took some to a party and some to my Aunt's house and they were very much appreciated. So easy to make too. I forgot about the orange zest but it would have made it even better, I'm sure. Orange and chocolate go so well together- I've been looking for a recipe like this for a while now.
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3 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: Dec. 25, 2006
This was really good- my first time making ham and it was a great success! I didn't have pineapple juice or cloves (strangely) so I just omitted them. I used 1/2 orange and cut the brown sugar back to 1 cup. So good and flavorful; I'm looking forward to the leftovers.
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1 user found this review helpful
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Almond-Raspberry Meringue Bars

Reviewed: Dec. 30, 2006
These are divine- I really love them. I used almond paste from Germany (who's fancy? lol) and half whole-wheat pastry flour. I used a very high quality seedless raspberry jam; used a whole 10 oz. jar. I've never made meringue before, so I was afraid of over-beating it, and as a result, didn't beat it enough. My layer wasn't very thick at all, and it didn't have the right texture, but it still tasted good. Before I make these again I will practice making meringue. I love the delicate almond flavor highlighted by the tart raspberries. Fresh raspberries on top, like another reviewer did, would make it even better. Great recipe!
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3 users found this review helpful

Indian Saffron Rice

Reviewed: Dec. 12, 2006
This is a great little recipe! Easy and produces beautiful rice. I used saffron threads and brown jasmine rice- just cooked for about 35-40 minutes. It has a mild flavor and goes great with Indian food. Great to have in my recipe box. I forgot to add the salt- would probably do 1/2 tsp. or less if I did put it in.
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Roasted Red Pepper Cream Sauce

Reviewed: Dec. 30, 2006
This was really good. I wanted to re-create one of my fave restuarant dishes, so I chose this recipe. I used a 15 oz. jar of roasted red peppers. Pureed everything with my immersion blender. I served this over fresh spinach-ricotta raviloi, topped with shredded parm and drizzled with a balsamic reduction. (Google "balsamic reduction recipe" if interested). All of the flavors went so well together; this sauce was really highlighted by the balsamic. A very good meal. We ate less than half; I froze the other part. Hopefully it will be just as good!
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3 users found this review helpful

Garlic Cheese Logs

Reviewed: Dec. 31, 2006
Good and flavorful! I made this into a ball instead of logs, and rolled it in the pecans. Added some dried chives for color. Used Tillamook sharp cheddar cheese, and neufchatel cheese, with light mayo. Happy New Year!
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4 users found this review helpful
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Angel Whispers

Reviewed: Jan. 1, 2007
These are so good, light and lemony. Like the previous reviewer, I rolled my dough into logs and then sliced and baked. I didn't have a fresh lemon for zest, so I used some pure lemon extract in the dough. The lemon curd filling did take a long time to thicken, (15-20 mins. of stirring) but I expected that. My dough wasn't dry at all; I only put 3/4 of the flour in at first, and then added more, little by little, until the dough was a nice consistency.
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34 users found this review helpful

Honey-Oat Pan Rolls

Reviewed: Jan. 3, 2007
Very good- great texture and flavor. I used more ww flour (over 1 cup) and a bit more oats, too. I used just a little over half of the yeast called for. I also proofed my yeast first, than added the liquid and other ingredients. On the second rise, I had to give it a little more time to double in size. I accidentaly made 28 rolls and put them in a 9x13 (I got distracted!), so they were very crowded and small, but still so good. 24 would have been perfect. This recipe is nice because it's done a little faster than some other roll recipes.
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Finnish Pulla

Reviewed: Jan. 5, 2007
Oh, how I love this recipe! :) I've been wanting to make this for a long time, and I had some time today, so I gave it a shot. I used my Kitchenaid to mix the dough most of the way, and then took it out and kneaded it for a few minutes (after letting it rest 15 min.) I messed up and forgot to add the butter until I had added all the flour, but I went ahead and added the butter, with a tiny bit of flour and I was able to mix it well. I cut the recipe down to make 2 loaves, and used 1 cup of whole wheat flour. I doubled the cardamom, and I still think it could have used more. This dough had a great texture and was a pleasure to work with. It also rose very nicely. I sprinkled it with coarse organic sugar and it looked so professional. It's tasty too- I'm looking forward to having some with hot chocolate. I'm glad I tried this recipe, and I'm so glad it came out so well.
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9 users found this review helpful
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Maple Pancakes

Reviewed: Jan. 6, 2007
Really good, super easy (took about 2 minutes to mix up) and a big hit with everyone! I used half whole wheat pastry flour, skim milk, and canola oil. This made the perfect amount for me and my two babies (even though I burned one and had to toss it, lol). The batter was nice and smooth and the pancakes were light with a nice texture.
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2 users found this review helpful
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Black Bean Soup

Reviewed: Jan. 8, 2007
This was really good- great rich flavor. I soaked my beans overnight and in the morning, put the whole recipe in the crockpot to cook all day. I used the frozen leftover meaty ham bone from my Christmas ham, and it was great. Still had lots of meat, and added tons of flavor. The meat all fell off the bone by 3pm, so I shredded it and tossed the bones. About an hour before we ate, I pushed most of the meat to the side, and used my immersion stick blender to blend a portion of the beans. I cooked the bacon separately, so I didn't use any grease in the soup- just crumbled up some bacon on the soup as I ate. I think this recipe would be even better with the addtion of chopped red bell peppers and carrots. I've been looking for ways to use more dry beans- they're so good for you, and very economical. Oh, I didn't have cilantro on hand, but it would have been even better with it.
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5 users found this review helpful

Macadamia Lemon Bars

Reviewed: Jan. 17, 2007
Really good- although it did take me a few bites to get used to nuts in my lemon bars! Lol. But after that, I really, really enjoyed these. They could use a little more lemon filling, but I'm not sure what to do about that. I doubled the recipe and used 1.5 cups sugar. They were just sweet enough. I used the juice from 1 and a half Meyer lemons (turned out to be 2 extra TBS) and I think it could have used more lemon flavor- maybe it's because Meyers aren't as tart as other lemons. The dough seemed really "wet", almost like there was too much butter. But I still loved these, and they were pretty easy to make, too.
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Yummy Artichoke Dip

Reviewed: Dec. 31, 2006
Really, really good, and I even use low-fat mayo! I used 3 garlic cloves instead of the chiles, because I didn't have any. I mixed it up in my food processor so it was a little bit smoother, but not totally smooth. Served with a fresh-baked baguette, and crackers. Happy New Year!
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 8, 2006
So good. I needed more cookies (but not too many), so I changed the servings to 36. I cut the white sugar back by 1/4 cup, and should have cut back the brown sugar as well, since they are pretty sweet, but so good anyway. I used part whole wheat pastry flour, and 1 teaspoon of pure vanilla extract and 1/2 teaspoon of almond extract- the almond flavor goes very well with white chocolate. I also threw in 1/2 cup of slivered almonds. The dough was very thick with the add-ins but not too difficult to handle. Taking them to a Christmas party tonight so I hope they go over well!
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2 users found this review helpful

Eggnog Pancakes

Reviewed: Dec. 7, 2006
These were really good. Cut the recipe down to 3 servings. They are so light and fluffy, and I used half whole wheat pastry flour. I used Organic Valley egg nog, and was short 2 tablespoons, so I used skim milk to make up the difference. The batter was so thick that I added a few more splashes of skim milk to thin it out a little. I added extra nutmeg too. Vintage is right, maple syrup does help bring out the eggnog flavor. My kids helped me make these; one stirred the dry ingredients together while the other stirred the wet. I made mini pancakes for them and they just loved them! Great recipe.
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