kalevalander Recipe Reviews (Pg. 1) - Allrecipes.com (13897290)

Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: May 21, 2011

I swear these are the best pancakes I've ever eaten! I used two bananas, omitted the sugar, and skipped the blender stage for the quick-cooking oats I used.

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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Apr. 8, 2011

Excellent!

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3 users found this review helpful

Grandma Johnson's Scones

Reviewed: Apr. 8, 2011

With all due respect to the many fans of this recipe, these scones were far too sweet for my taste.

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2 users found this review helpful

This was delicious! I was afraid it would taste too "whole wheat-y," but it was yummy, moist and rich. I only used 3/4 molasses because that's all I had on hand. I also used 1/2 c oil and the full amount of honey (3/4). Thanks, Pat, for a great recipe!

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5 users found this review helpful

Hearty Breakfast Cookies

Reviewed: Nov. 27, 2010

Yum! I was looking for a healthier cookie to have on hand. This is it: delicious, satisfying, hearty and more nutritious than the usual (albeit tasty) blobs of butter and sugar. What's more, my teenagers like these hearties! Thanks for sharing your recipe, Janet.

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2 users found this review helpful

Whole Wheat Banana Nut Bread

Reviewed: Aug. 29, 2010

What a great recipe! I doubled the batch, toasted the walnuts, used applesauce instead of oil and stirred chocolate chips into half the batter. I used 2 8x8 inch pans instead of the loaf pans and baked at 350 for about 50 minutes. Both the standard and choc-chip versions are so moist and yummy... and I love the whole-grain goodness.

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Grandma's Gingerbread Pancakes

Reviewed: Aug. 15, 2010

Disclaimer: My review is based on an altered recipe. I subbed half whole-wheat flour and used cold brewed coffee and milk to replace part of the water. The batter was too thin--and I typically prefer thin batter--so I added quick oats to thicken. These tasted good, but I wanted more spice flavor. I might double the spices next time and add a touch of oil or melted butter.

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Curried Walnut Rice Salad

Reviewed: Aug. 10, 2010

In a word: YUMMY. Easy, too. Do use fat-free mayo because subbing regular mayo (as I did) makes this delectable, flavorful and nutritious salad a tad too rich.

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1 user found this review helpful

Sausage Pasta

Reviewed: Jul. 20, 2010

Wonderful and easy. Added a few dashes of red pepper flakes. Even my daughter liked this--and she usually only eats her spinach raw. Next time, I will reduce this liquid a bit more before adding the spinach. Do add the spinach shortly before serving so that you can enjoy the full contrast of bright green against red tomato chunks.) We like the petit dice kind, by the way.)

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Zippy Summer Shrimp

Reviewed: Jun. 21, 2010

Wow! This is an amazing recipe! From looking at the ingredients, I thought it might be too spicy or too sour. Instead, it was simply delicious. It makes a wonderful sauce.

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1 user found this review helpful

Easy Italian Herb Focaccia

Reviewed: Jan. 4, 2010

What a great change of pace this is from quick breads! I give this a 5 for ease of prep and a 4 for flavor... it could use a touch more of... something. I added garlic and onion powder to the dough. Subbed 1-1/4 cups whole wheat flour for part of the white. We enjoyed dipping slices in x-virgin olive oil and shredded parmesan cheese. It was perfect with bowls of hearty chicken-veggie stew.

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The Best Bean and Ham Soup

Reviewed: Jan. 3, 2010

The tastiest and prettiest bean and ham soup I've made. I used the recipe as a guide for proportions and seasonings.

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Chocolate Scotcheroos

Reviewed: Dec. 21, 2009

I am soooo addicted to these.

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No Time to Cook Chicken

Reviewed: Dec. 15, 2009

So easy and so tasty! Like the other reviewers suggested, I added seasonings--thyme, sage, black pepper, cayenne, garlic powder and onion powder--to the soups, then poured it over the 3# of frozen skinless, boneless chicken breasts. Cooked on HIGH for 5 or so hours, then turned to LOW. Added light sour cream and shredded the now-tender meat. Served over brown rice. You definitely need side dishes with bright colors to complement this meal. I served peas/carrots and cranberry sauce to add visual interest and round out the meal.

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Layered Chocolate and Peanut Butter Bars

Reviewed: Dec. 15, 2009

Let's just say that the kids in this house are making these disappear quickly! The peanut butter base/topping is terrific: I'm thinking of trying it as a standalone cookie (sans chocolate).

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5 users found this review helpful

Double Chocolate Walnut Brownies

Reviewed: Nov. 23, 2009

This is the best fudgy brownie recipe. So delicious! Subbed nearly a cup of unsweetened cocoa plus 2T butter for the unsweetened chocolate (which I rarely have on hand). My son--who prefers brownies without nuts--ate one, then hugged me. "These are best brownies ever," he said, then proceeded to down a few more.

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6 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Oct. 6, 2009

Very tasty indeed... but more like a delicious, rich gravy packed with mushrooms. Truth is, I'd rather ladle this on top of boiled new potatoes or noodles than eat it like soup.

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Orange Pork

Reviewed: Sep. 23, 2009

This recipe gives you such amazing Asian/orange flavors. I followed the stir-fry suggestions of some other reviewers--used strips of pork and added garlic, fresh ginger root, red pepper flakes, fresh veggies, water chestnuts, a little chicken broth. Delicious and easy. I used low-sodium soy sauce and that was just right. I think this would be even tastier with chicken.

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Traditional White Bread

Reviewed: Aug. 31, 2009

The absolute best. Used light olive oil. Doubled the recipe.

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Best Brownies

Reviewed: Aug. 31, 2009

DISCLAIMER: I did not make the frosting. That said, the texture and fudginess of this recipe is wonderful, but it lacked chocolatey flavor. "Tastes like a blondie," said my husband. Next time, I'll up the cocoa quantity to 1 cup (for a double batch).

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1 user found this review helpful