westcoastmom Recipe Reviews (Pg. 1) - Allrecipes.com (1511103)

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Raspberry Sour Cream Pie

Reviewed: Jul. 15, 2015
Delish!! I used fresh raspberries that I tossed in a little cornstarch and sugar and added it to the pie before adding the cream mixture. It all fit into a 10" deep dish pie crust, but I only used two thirds of the crumble topping. I used oats in the crumble topping rather than nuts as well. Because I used one deep dish pie crust I baked it at 350f degrees for 55 minutes. The tartness of the raspberries went perfect with the sweet topping and creamy texture of the sour cream filling. I liked it better the next day cold out of the fridge then at room temperature after it baked and cooled.
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Shoyu Chicken

Reviewed: Jul. 11, 2015
This is good. However I would not discard the marinade, I would reduce it on the stove then baste it on the chicken while grilling. I opted to cook it in the marinade on the stove, adobo style. The sauce was great over rice as well. I'll have to try baking it in the oven with the marinade when it's cooler out next time. Instead of the tsp. of cayenne pepper and tsp. of chili flakes I used two tsps. of sriracha sauce. It was not too spicy that way and the whole family loved it, even the kids!
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Whipped Banana "Ice Cream"

Reviewed: Jun. 28, 2015
I have a high powered blender and I could not get the frozen bananas to blend. I used the stick it comes with to push the bananas down into the blade--they would crush a bit then get stuck, so I had to add a little milk just to get things moving. Perhaps it would work better in a food processor? Next time I would add the bananas partially frozen (so they are not hard as a rock!) and blend that way then re-freeze. I added a spoonful of unsweetened cocoa powder and the kids said it tasted like a Frosty from Wendy's! :)
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Grilled Asian Chicken

Reviewed: Jun. 26, 2015
Loved this! I used extra garlic because we love it, and marinated for two hours. I used bone-in chicken thighs. I used the extra sauce to drizzle over the chicken and served it with rice. A great weeknight meal!
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Strawberry Shortcake Punch Bowl Cake

Reviewed: Jun. 26, 2015
Perfect Summer dessert! Simple, easy, no cooking involved! I used fresh strawberries instead of frozen and used real whipped cream. Rather than the cake being the top layer I opted to keep the whip cream on top to keep the cake moist and fresh. I like the lighter angel food cake in a trifle over a pound cake or yellow cake. This is great to whip up for a cook-out and elegant enough to serve to guests.
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Chef John's Lemon Bars

Reviewed: Jun. 21, 2015
This was good. A little too sweet for my tastes though, and it was quite sticky on the teeth. Next time I would reduce the sugar by a 1/4 cup and add some more lemon zest.
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Tomatoes and Bacon Egg Muffins

Reviewed: Jun. 21, 2015
These were great! I added a splash of milk that other reviewers suggested and they fluffed right up. 10 eggs filled 12 cups, I would not double this for 12 servings unless you have extra large muffin tins! Because some family members like different fillings, I put the fillings in the muffin cups first then added the egg mixture before baking. I added some shredded cheddar cheese on top the last 5 minutes of cook time, perfect!
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Lemony Cranberry Hazelnut Scones with Lemon Glaze

Reviewed: Jun. 17, 2015
Delish!! I love that this is more of a British Scone with the inclusion of eggs. Crispy on the outside, soft, buttery and flaky on the inside, couldn't get any better texture wise! I made the buttermilk with lemon juice and milk as I wanted more of a lemon flavor. And they baked for 25 minutes in my oven. I didn't add the nuts either, so I used extra cranberries and served with a dollop of lemon curd. One tip, make sure to space them out at least two inches on the baking sheet as they spread and puff up quite a bit. You might want to make two batches as these will go fast!
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Barbeque Chicken Grilled Pizza

Reviewed: Jun. 6, 2015
I thought this was great! The BBQ sauce I used was sweet and spicy. A perfect compliment to the BBQ flavoured rotisserie chicken I used. I followed all the ingredients and amounts but added a little red onion and red pepper to it. The pizza dough I had was not working for me, no matter what I did it had holes and it fell apart, so last minute I ran out and got a pre-made crust as all my fillings were ready and waiting! Here in Canada the only cheese I could find was a mild Mexicana blend with Colby, Jack and Cheddar cheese. Besides the red onion and red pepper I don't think I'd add anything else, it's perfect. Great for a summer time cook-out!
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French Greek Salad Dressing

Reviewed: Jun. 6, 2015
I followed the ingredients and amounts to the letter, except I realized last second I was out of Dijon. So I used a 1/4 tsp. of mustard powder as Dijon has white wine vinegar in it anyways! I thought this was lovely over a garden salad, light and lemony. I did not find it acidic at all, I wonder if that's because I used regular olive oil(not extra-virgin)or the powdered mustard? Or perhaps my white wine vinegar is more mild than others. I also let this sit in the fridge for a couple hours before we ate, maybe that mellowed it out a bit. In any event I wouldn't change a thing, love it!!
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Old Fashioned Chocolate Cake

Reviewed: May 31, 2015
This is a great old fashioned chocolate cake! There are many chocolate cakes on this site with the exact same ingredients or very, very similar. I followed this one exactly except I used my own chocolate mousse recipe instead of the icing called for. I also used 4 Heaping Tablespoons of cocoa powder! It was moist, rich, and chocolately! I used 2 round cake pans to make a layer cake, and it cooked in 25 minutes. I made this for my daughters birthday and topped it with the chocolate mousse and strawberries! My son already asked for this same cake on his b-day! This is so easy and simple to make, no need to ever buy a box mix!
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Royal Rhubarb Crisp

Reviewed: May 30, 2015
This is exactly what I was looking for, a rhubarb-strawberry crisp and an oat topping with brown sugar! I appreciate that this uses a little less sugar than most rhubarb recipes too. I let the rhubarb sit like instructed with the sugar, except I used only a pinch of salt than the 1/2 tsp. called for. And I left out the tapioca as I was using flour instead. I like to see how much liquid comes out of the rhubarb before I add a thickener, in this case I used 3 Tablespoons of flour as there was quite a lot of liquid. I used a 7x11" glass casserole dish, the amount of topping was spot on for this!! A 9-10" square or round cake pan would work too. Any bigger and you'll want to make more topping. I also used semi-cold butter and worked the topping with my hands instead of melting the butter. This was not too sweet, the rhubarb still retains it's tartness. I used one cup of fresh strawberries which adds just a little natural sweetness. If you want more of a strawberry taste you might want to up it to two cups of slice strawberries, but I like it the way it is! This is a good basic recipe and one can add their own flavourings or spice to suit their taste. I used a pinch of cinnamon and nutmeg in the oat topping and a splash of vanilla in the fruit. This is perfect! Thanks for your recipe Karen!
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Mama's Oh-So-Savory Lamb and Eggplant Casserole

Reviewed: May 29, 2015
Mama Mia this is good! I would give this 10 stars if I could! I am so glad I tried it as I never really liked eggplant before this. But I will definitely make this again and again!One of the things that might have put this over the top was the sauce I used. I was lucky enough to be gifted a Tomato, Olive and Ouzo sauce imported from Greece, if you can find that or make that sauce I highly recommend it! With the Greek sauce in mind, I used Greek seasoning instead of the lamb seasoning but kept the cumin, paprika and mint the same. I also added a dash of allspice, a little chili flake and half a chopped red pepper to the onion mixture. I also used a 14 ounce can of copped tomatoes instead of fresh as that's all I had on hand. Like the recipe submitter says, the longer the stove-top the better the outcome!! I also baked it uncovered like recommended! I wasn't sure if I'd prefer just bread or served over rice so I tried both. Rice definitely makes it a meal, and it soaks up the sauce. But the bread is good too, and served with a salad would make a lighter meal. My husband and I sprinkled some parmesan on ours, and I thought "how good would this be if I drizzled a béchamel sauce over top?" So I made a basic béchamel with parmesan cheese and a dash of nutmeg, poured that over the casserole and baked for 15 minutes. Oh-so-awesome!! I could see this used as a sauce over orzo, pasta or egg noodles. Put this on your must-try list!~~update--This tastes even better the next day!
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Baked Greek Fries

Reviewed: May 28, 2015
This was great, the kids loved it too! My husband especially loved the feta on it. I find salting potatoes before they are baked makes them stick to the pan, so I sprinkled with a little sea salt just after they were cooked. Otherwise I followed everything else in the recipe! We had this with soulvaki style chicken tenders and tzatziki sauce, delish!
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Greek Lemon Chicken and Potato Bake

Reviewed: May 26, 2015
This smelled so good while baking! You know it's good when your picky 13 yr old boy tells you it's the best chicken he's ever had!! I used 6 bone-in/skin-on thighs. I rendered the fat off the skin in a skillet before baking, as I didn't want all the fat in the pan.(add the thighs skin side down in a cold skillet, turned to medium heat and cooked for 5 minutes until the skin was brown and the pan is filled with fat) I only used one Tablespoon of Greek seasoning for all the other herbs called for as I thought 6 Tablespoons would be way too much! 1 tsp. of pepper, a tsp. of garlic powder and the zest of a lemon. This cooked up in 40 minutes total. My store had no fresh green beans so I left them out this time, and served it with Greek salad, pita bread and tzatziki sauce! Yum! :)
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Best Baked French Fries

Reviewed: May 15, 2015
I thought I'd try this method for French fries. Never heard of the sugar trick before! I know salt does the same thing as well. The sugar did release some liquid after 30 minutes, and I decided to rinse the potatoes off and dry over paper towels. A 1/4 cup of olive oil sounded like way too much, and I didn't want the potatoes burnt so I used a Tbsp. of canola oil and a Tbsp. of olive oil. I also left off the salt until after baking as the salt can make the potatoes soggy in the oven. So I sprinkled them with sea salt right out of the oven. I have a good quality heavy bottomed sheet pan and these baked for 15 minutes on one side, 10 on the other and they were perfectly cooked. Everyone loved them!
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