TwstdSistr72 Recipe Reviews (Pg. 1) - Allrecipes.com (13409079)

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TwstdSistr72

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Mushroom and Potato Chowder

Reviewed: Nov. 1, 2009
This is a delicious soup! I did make some changes, only because of the past reviews and what I had on hand. I added about 2 heaping Tablespoons of garlic to the onion and sauteed them along with the celery and carrot. I added about 3 times as much flour to the roux as I wanted a thicker, chowder like consistency. I used both white button mushrooms and baby bellas and doubled the potato. In lieu of the heavy cream I used half-n-half and used veggie stock instead of the water. I brought this to work for a Soup-Off and it was a HIT! Mine was gone within minutes of arriving and the vegetarians were thrilled to have a tasty option. This was a very tasty soup, and I am going to use the base of it for a variety of creamy soups - so TASTY!
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Banana Oatmeal Bread

Reviewed: Nov. 1, 2009
This made a wonderful moist and tasty bread. A bit crumbly when cutting, but a delicious way to use oatmeal into a staple recipe of mine. My family loved it, and I shared it with my co-workers and they loved it too. 2 thumbs up!
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Pierogies and Cabbage

Reviewed: Nov. 1, 2009
This was delicious! I used a bag of cole slaw mix and the only bacon I had was pre-cooked - which I doubled the amount of. I crisped up the bacon in a pan with about a tsp of Olive Oil, then I added all the veggies to saute. I tripled the vinegar and sugar - which I used brown sugar and loved the contrasting tastes. It elevated the Peirogies and my mother devoured it! This is going to remain in my rotation for ever - great recipe!
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3 users found this review helpful

Whole-Wheat Chocolate Chip Cookies

Reviewed: Apr. 25, 2011
OMG, these cookies were amazing! Now, I did make a few changes - but stayed within the guidelines of this recipe. I used organic, local butter in lieu of margarine, all the other ingredients were organic as well. Although I used 1 cup of organic sugar, in place of the brown sugar I used Sucanet, and the chocolate chips I used were Sunspire Organic Grain Sweetened Dark Chocolate Chips which taste similar to semi-sweet chocolate chips, I also used all Whole Wheat Pastry Flour (no AP flour). The Sucanet created a very dark cookie - but they were so delicious! This is the first cookie I have ever made, that not only is decadently delicious, but I feel really good eating and serving. A+ recipe!
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Pea Shoots and Chicken in Garlic Sauce

Reviewed: Jun. 11, 2011
I am one of those annoying people that rate a recipe, even though not following the recipe exactly. I always read reviews first, just to find out what others think of this recipe and I used suggestions. I doubled the amount of sesame oil, and am glad I did because it wasn't super strong and I love the flavor of sesame oil. I also added 3 cloves more garlic, another bunch of pea shoots, used homemade veggie broth in lieu of the chicken broth, half a small onion diced, some ginger, soy sauce, some sherry, and a bit of sucanet to sweeten it up (I don't use regular sugar - only Sucanet which is also knows as Rapidura). I thought this was so delicious and I wouldn't hesitate to eat this again and again! I do think that the flavor would have been lacking, but I think it has great potential to add flavors that you enjoy. I also served this up with Lundberg Wild Blend (a combination of long grain brown rice, sweet brown rice, Wehani, Black Japonica, and Wild Rice). I would have used another rice (Brown Basmati is my preferred) however the one I used needed to be used up. Really, you should try this it is FANTASTIC!
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10 users found this review helpful

French Baguettes

Reviewed: Aug. 10, 2011
This is my first attempt at making baguettes, and I am thrilled with this recipe. I don't, however, use a bread machine nor packaged yeast. So, I adapted this recipe using my sourdough sponge instead. Because I used 1 cup of sponge, I then reduced the flour and water by 1 cup. When mixing this up, I realized it was too dry, so I dribbled water in a little at a time until the dough was the perfect consistency and I used my kitchen aide mixer to knead the dough for about 5 minutes and then I let the dough rest for 20 minutes. After 20 minutes, I added the salt to the dough and kneaded for about 7 minutes, or until the dough was smooth and would stretch quite nicely before breaking off. I then proceeded to do a first rise, which was about 2 to 3x longer due to using a sponge vs purchased yeast. The second raise was a bit longer as well. I also did not put an egg wash on the loaves, but put a pan with some water in the bottom of the oven so I did get a crispy crust. I got 2 loaves from this recipe, and will use it often. This is going to save me lots of money as I was spending $2.99 a loaf at the co-op! Thanks for posting an excellent recipe!
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Photo by TwstdSistr72

Peanut Butter and Pumpkin Dog Treats

Reviewed: Aug. 29, 2011
I love these treats - and so does my dog! I have also substituted Sweet Potato and Squash puree for the pumpkin, whatever is in season and I've had excellent results. I sometimes add whole oats and/or ground flax seed for extra nutrition and I always get great results and my sweet Bella goes gaga over these; she stands guard in the kitchen when I make them, she intuitively knows I am making something for her. I only bake them until they are nice and golden brown about 30 - 40 minutes and then I shut off the oven and leave them in so they get nice and crunchy. I like that these have no milk or milk powder in them as they last much longer without molding. Also, the dough freezes beautifully (I like to split the dough in half; bake one and freeze the other half). Thanks for posting this wonderful recipe!
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11 users found this review helpful
Photo by TwstdSistr72

Extreme Chocolate Cake

Reviewed: Aug. 31, 2011
This was the easiest and best tasting homemade chocolate cake I have ever made. I baked it in a bundt pan, and made a light chocolate drizzle. It stayed moist for days, and was a hit at my work - everyone adored it. I am never making a boxed cake mix again. I also am going to try using hot coffee in lieu of the hot water as advised by a previous reviewer - however this cake is absolutely wonderful AS IS!
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Angie's Perfect Dinner Rolls

Reviewed: Jan. 29, 2013
I really loved this roll recipe, and I have made a LOT of rolls/breads in the past! They came out super light and fluffy with an excellent flavor - not bland in any way and I used the exact ration of recipe ingredients. I did however change how I made them slightly - I heated up the milk and melted the butter and added the sugar and yeast and proofed it. I then added the eggs, and flour and mixed using a dough hook. Once incorporated, I kneaded it for just a few minutes and then covered and rested the dough for 20 minutes. I then kneaded the dough again, and added the salt, kneaded some more and then proceeded to the first rise. These were hands down the best rolls I have ever made and this will definitely be in my rotation - can't wait for Easter dinner because I am making these!! Enjoy, you won't regret it!
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Sour Cream Apple Pie Deluxe

Reviewed: Oct. 8, 2014
I made some small changes but will have to make several more changes in the future if I make this again; I added Cinnamon to the filling & upped the Cinnamon in the topping + the amount of Apples used as my mother always taught me to heap the apples so that your pie doesn't look flat after it settles (my pie was slightly above pie plate level this morning and looked beautiful, it was baked in a 10" glass pie plate). I followed the advice of chilling the pie before eating, so I refrigerated it overnight. I used tart firm baking Apples, and baked about 20 minutes longer than the direction stated, my apples were cooked through but retained their shape and had a slight bite to them which I prefer. The Sour Cream filling had a lovely texture, creamy with a slight custard consistency, however all I tasted was sour cream and would like to have some additional flavors as it muted the delicious flavor of the apples. I think I will try this again, but I will use about 8 apples (I used 10), thinly sliced, and one with a better balance of sweet/tart. I will change white sugar to Brown sugar in filling and topping + double the topping. To the filling I am going to add a bit more salt, vanilla, some nutmeg, a bit of cloves + more cinnamon (maybe a bit of Bourbon). I will also "marinate" my apples in a bit of sugar, melted butter & spices before adding to filling. The pie was not bad, and I liked the Sour cream flavor but I just need more complexity/flavor for my tastes.
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Quick and Easy Pizza Crust

Reviewed: Oct. 9, 2014
I thought this was a really good pizza dough recipe! I usually a recipe which I like to slow rise in the fridge overnight, which requires definite planning! The Quick and Easy Pizza Crust won't replace it, but will definitely be in my rotation for spur of the moment homemade pizza. It only took about 10 minutes to mix together in my Kitchen Aid, and I let the dough rest about 20 minutes, it raised a bit as well as rested which always makes dough easier to shape and all within 30 minutes. Due to many of the reviews I used Garlic Salt in place of regular salt (as others said it was bland), I also par-baked the crust for 5 minutes at 500, making sure to pierce crust with fork to keep the shape. I then turned the oven down to 450 while I topped my pizza, returned to lowered oven and baked for 7 minutes. I then pulled it out to brush the crust with garlic butter, baked for an additional 7 minutes and then 2 minutes under the broiler. I also baked in my crisper pizza pan (the one with holes on it). Next time I will halve the dough for two pizzas as it was a tad thicker than I normally make, however it was sturdy, baked beautifully, had a nice flavor, and a wonderful texture/chew. Killed my pizza cravings and in less time than I can get a pizza delivered!
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