Fishwrap Recipe Reviews (Pg. 1) - Allrecipes.com (13707458)

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Fabulous Orange Cake

Reviewed: Aug. 16, 2008
Fabulous! My cranky but cute 1934 Gaffers & Sattler gas oven makes baking a challenge, and I'm not a great baker anyway, but this turned out like a dream. I baked it longer because the oven is slow, but it turned out moist, rich and delicious. I couldn't taste the orange, but others could. Next time I'll add zest. Because I was making this for guests with small children, I substituted orange juice for the orange liqueur. I can't believe I baked anything this good!
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4 users found this review helpful

Basil Parmesan Spread

Reviewed: Apr. 24, 2009
Goat cheese is not a favorite of our friends and family, so I substitute ricotta and add a bit of garlic powder to it, or use flavored cream cheese and add 4 extra ounces of it to fill out the desired amount. I eliminate the salt because other ingredients are already a bit salty.
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4 users found this review helpful

Baked Cheddar Bacon Spread

Reviewed: Dec. 6, 2009
I think that others who found this too oily may have let the Cheddar get too melted because it liquifies and turns to oil if you continue cooking it after it melts. I added the Cheddar just before serving, and it did not liquify and the spread was not oily. Also, I drained and blotted the bacon and onion several times, so they did not add much if any extra oil. I felt that the cream cheese overwhelmed the rest of the flavors, so next time--and there will be a next time--I will use about 6 oz of cream cheese, 10 oz of sour cream and 1.5 tbsp of mayo. I followed others' advice and added about 1/8 tsp garlic powder and 6 drops of Tabasco. Next time I will increase to 1/3 tsp garlic powder and at least 16 drops of Tabasco. The bacon I used was not very salty--must be the only kind on the planet that isn't--so I might ad a bit of salt as well if I use the same brand of bacon (Fletcher's Hickory Smoked). I mixed the cream cheese, sour cream and mayo together and microwaved it for about 30 seconds to get it all warmed up, then mixed in the bacon and onion and put it all in a 1 qt crock-pot. It always amazes me when folks change a recipe and then grade it down, so I am giving this 5 stars because it is the basis of a wonderful recipe and literally "saved my bacon" after the wings I had intended to take to a party that night were rotten when I opened the package and I needed to come up with something using the ingredients I had on hand. Kudos to Kathy!
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Easy Garlic Chicken

Reviewed: Dec. 20, 2009
Excellent! This recipe is about the same as "Swinging Wings" from the 1980's, except that the Swinging recipe has half breadcrumbs and half Parmesan cheese, so I added the Parm. It was heavenly served with Calico Mashed Potatoes.
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2 users found this review helpful

Slow Cooker Cranberry Pork

Reviewed: Nov. 10, 2010
WOW!! The Hub said this was one of the best dishes he has EVER eaten! Of course, he is a sucker for a sweet sauce, but still. . .I have to admit that it was fabulous—thanks, Dawn, for sharing. Cranberry sauce now comes in 14-oz cans, so I used two cans just to make sure and increased the dressing to about 3/4 cup. I chopped the onion and mixed it in with the sauce, and rubbed the roast with salt, pepper & garlic powder and poured the sauce over it. I cooked it on high for 8 hours because I forgot to turn it down, and it was still wonderful. I used a slow cooker bag and he lifted it out for me, and I cut the corner of the bag and drained the liquid into a sauté pan. I mixed about 1.5 tablespoons of cornstarch with 3/4 cup of cold water, added it to the pan and let it come to a boil, then simmered it for about 5 minutes until it thickened slightly. I served it with white rice. There are only two of us, so the 3.5 pound roast will make at least three meals. Tomorrow it’s pulled pork sandwiches!!
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2 users found this review helpful

Slow Cooker Cranberry Pork

Reviewed: Nov. 10, 2010
WOW!! The Hub said this was one of the best dishes he has EVER eaten! Of course, he is a sucker for a sweet sauce, but still. . .I have to admit that it was fabulous—thanks, Dawn, for sharing. Cranberry sauce now comes in 14-oz cans, so I used two cans just to make sure and increased the dressing to about 3/4 cup. I chopped the onion and mixed it in with the sauce, and rubbed the roast with salt, pepper & garlic powder and poured the sauce over it. I cooked it on high for 8 hours because I forgot to turn it down, and it was still wonderful. I used a slow cooker bag and he lifted it out for me, and I cut the corner of the bag and drained the liquid into a sauté pan. I mixed about 1.5 tablespoons of cornstarch with 3/4 cup of cold water, added it to the pan and let it come to a boil, then simmered it for about 5 minutes until it thickened slightly. I served it with white rice. There are only two of us, so the 3.5 pound roast will make at least three meals. Tomorrow it’s pulled pork sandwiches!!
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3 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Jun. 21, 2011
Ken--you are the Egg Meister. For the first time ever (And I Mean Ever) I got perfect hard boiled eggs even though I messed up on the preparation. I didn't get them to boil, and then I turned up the heat too high and boiled them too hard, but they still came out easy-to-peel and perfectly cooked. A few of them absorbed a lot of water, and even those were perfect. Was it the vinegar or the cooking time? Was it that the eggs were quite elderly? I have no idea, but this willl be my go-to egg recipe from now on. Thanks for sharing!!
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Herbie's Home Fries

Reviewed: Jul. 21, 2011
Isn't this basically Potatoes O'Brien? Either way, it is great.
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Blackberry Cobbler II

Reviewed: Dec. 7, 2011
Excellent! My first time making cobbler, and it was a hit. I've avoided making it because I haven't liked the topping on others I have tasted, but I had a lot of blackberries and decided to give this recipe a try. The topping was wonderful, almost like a soft cookie. I don't have a cast iron skillet, so I followed others' suggestions and cooked the filling in a pan and then poured it into an 8" x 8" baking dish. The topping as called for made plenty for this size dish.
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2 users found this review helpful

 
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