Islander Recipe Reviews (Pg. 1) - Allrecipes.com (18143003)

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Fresh Rhubarb Pie

Reviewed: Aug. 12, 2013
Excellent -- this made the crispest bottom crust I've ever had in a pie. The key is in the way that the sugar/ flour mixture is divided and placed. Genius! My husband thought it was the best rhubarb he had ever had (and he grew up with rhubarb bushes and will not concede this on any other pie over his mother's amazing pies). I like my rhubarb pie a bit more tart so I will reduce the sugar slightly next time, but my family thought it was perfect just the way it was.
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4 users found this review helpful

Daddy's Popcorn

Reviewed: Jan. 10, 2013
This was great. I would recommend salting to taste since everyone has such different preferences with saltiness. I thought this was fantastic. We'll definitely use this recipe from now on. If you like olive oil, it's nice to use half olive oil in place of some of the canola and season with rosemary and garlic. Thanks John for sharing this. I've tried a few other stove top recipes and this is the first that I've loved!
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Homemade Sweetened Condensed Milk

Reviewed: Oct. 26, 2012
One of the reviewers mentioned that you should cook this on low heat for 20 to 30 minutes till it reduces down into a thick syrup. I would definitely do that! I didn't read the reviews as I was in a hurry and made the recipe as written. As written, this is not thick enough to be used in most recipes calling for sweetened condensed. I made a key lime pie recipe that I've made many times using the SC milk from this recipe, and it did not set up after baking. It looked too thin when I put it in the oven, but at that point, I didn't have many options. If you don't want to ruin your recipe, cook this 20 to 30 min on low heat (it can boil over) until it is the thick and syrupy consistency you are accustomed to.
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Samoan Panikeke

Reviewed: Sep. 5, 2011
My family loved these. My mother didn't put banana in mine as a child, so this was a fun change! The banana flavor isn't overwhelming. Definitely don't make these a scant 1/4 cup, they will never cook in the middle before the outside burns. A TBS or scant TBS is better -- you'll get 35 to 40 almost golf-ball sized panikeke. That was too much for my family of 5, and they aren't as good the next day so I would keep that in mind and reduce your recipe if you need to. Thanks for the recipe!
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6 users found this review helpful

Almost No Fat Banana Bread

Reviewed: Apr. 12, 2011
Great recipe with a few changes. You must add half a tsp of.salt or the bread will lack flavor. Mix wet and dry ingredients separately then fold the wet into dry. Don't use a hand mixer for that part or your bread will be rubbery. I use 3 bananas and add a tsp of vanilla. Adding a tbsp of brown sugar (sprinkled) on the top makes a deliciously crunchy top crust. Thanks to the reviewer who left that tip.
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13 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 22, 2010
These are good, but not as good as the George Duran recipe. Of course that recipe has a lot more sugar and fat, but they are more moist and have a better texture. These were slightly more biscuit-like. I also like to add more of the pumpkin pie spices, like ginger, ground clove and nutmeg.
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Belle's Hamburger Buns

Reviewed: Oct. 11, 2010
Great recipe. Despite using oil in place of butter and half whole wheat flour, these were still nice and soft and fluffy. The dough is easy to work with -- not sticky. Increased the salt by half a tsp because 1 1/2 tsp salt seemed low for 5 1/2 cups of flour. Glad I did, and I might add another 1/4 tsp next time.
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2 users found this review helpful

Homemade Maple Syrup

Reviewed: Oct. 6, 2010
In the past we've always used real maple syrup, but didn't quite have enough this morning so we made this. It's fabulous. The flavor is almost as good as maple syrup, and I'm going to use it a lot more in the future. Maple syrup is pretty thin, but if you are used to something thicker, like Aunt Jemima, you might want to add 2 TBS of cornstarch to the sugar and mix well before you whisk in the water. It thickens as it cools.
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2 users found this review helpful

Chocolate Cookie Cheesecake

Reviewed: Jun. 28, 2010
Wow! This is an incredible recipe. Perfect cheesecake flavor comes through. I loved the balance and complexity with the different layers and flavors. I used one package of Oreos for this (including a few for garnish on top).
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3 users found this review helpful

Healthier Graham Cracker Crust

Reviewed: Feb. 24, 2010
Good idea -- but I won't make this again. When I want a graham cracker crust, it's partly for the "crunch." This tasted exactly like a soggy/ chewy graham cracker crust, and it didn't hold together well. We actually ended up scraping the pie layer up when we served ourselves and left the less-appetizing crust in the pan. I would prefer to crumble 100 cal/ low fat cookies on the top of my pudding pies to keep the crunch but save calories.
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Fried Rice Restaurant Style

Reviewed: Dec. 23, 2009
I always add green onion and whatever else we have on hand (chopped ham, edamame, thinly sliced cabbage, etc). My mother is from Hawaii and I lived there as a child -- we like Hawaiian style fried rice, which, like sushi rice, is slightly sweet. Heat a few TBS sugar in about 1/3 cup soy sauce (microwave), stir to dissolve. Add soy mixture to the rice. I also like to add several drops of Asian garlic chili sauce to the soy, when I'm in the mood for something spicy.
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Scrumptious Frosted Fudgy Brownies

Reviewed: Dec. 22, 2009
very good. very fudgey and gooey. the frosting is basically ganache so it's easier to eat these with a spoon. very messy held in your hands. Also, it took closer to 50 minutes for my frosting to chill until thick. I don't think they taste like dark chocolate at all -- look at how many cups of sugar are in this recipe -- it's just intense chocolate (but not bitter). I melted 3/4 of a bag of marshmallows for 3 minutes on the top and chilled before adding frosting. scrumptious is a good word.
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Slow Cooker Lentil and Ham Soup

Reviewed: Dec. 22, 2009
Really hearty and delicious. I have made this twice. We loved it made both ways, but the second time we doubled the ham for a more meaty soup and substituted 1 1/2 cups of split peas for the lentils with great success. Freezes well. We'll definitely be making this more often. My one caution is not to salt the soup till it's done cooking -- depending on your ham it may be quite salty, even without added salt.
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Apple Dumplings with Rich Cinnamon Sauce

Reviewed: Dec. 18, 2009
I love Pam Anderson's recipes and this one does not disappoint! I don't even like apples and this is one of my new favorite desserts. Certainly I would like about 1/3 more pie crust. I used a 15 ounce (2 sheets) pie crust and it was stretched thin in some places, thin enough that when I tried to move the dumplings to a serving dish, some of them "ripped" and fell apart. Of course, homemade crust is always going to be better if you have the time. Also, I used buttered foil and my dumplings still stuck to the bottom of the dish so you might want to cook them in the serving dish or use the parchment. If you want a richer caramel cinnamon sauce, omit 1/2 cup of the water and replace with heavy cream. It takes the sauce from great to unbelievable.
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8 users found this review helpful

Coconut Macaroons German Style

Reviewed: Nov. 11, 2009
I used finely shredded unsweetened coconut and my macaroons came out dry at 20 min. The people that are saying that you need to cook these on a higher temp. to produce golden macaroons must not be toasting the coconut first because then they are golden when you start -- just keep that in mind if you do use the requested toasted coconut per the ingredient list. You probably want to do one or the other -- cook longer at high temp or toast beforehand, not both. I think I'll try this again using less coconut (since unsweetened is a bit drier) and since finer shredded coconut fills more space in the measuring cup. This had such good reviews, it's worth trying again.
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1 user found this review helpful

Quick Yeast Rolls

Reviewed: Oct. 1, 2009
These were fine, but not the type of recipe I'd give to friends if they wanted a good roll recipe. They were bland. They also weren't particularly quick, but they were very easy -- maybe a good recipe to start out with if you haven't done much bread making. As far as the quickness is concerned, kneading doesn't add that much time and these do still have to rise twice. They take about 35 min of rising time with fast-rise yeast. I would prefer to take an extra 5 to 10 minutes and have superior flavor.
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Apple Hermits

Reviewed: Sep. 5, 2009
Now that I've made these a few times I have some helpful insights into getting these the way you'd like. The more apple you add, the more cake like the cookies will be. If you keep the apple to one cup, the cookies will be chewy like Rachael or Mandlin's photos. If you add more apple, they will be more like pumpkin cookies. You can see that kind in most of the photos. If you add more apple, your dough will be less dry, but it will change your cookie's texture. If you like the cookies chewy, just work with the dry, more crumbly dough. The cookies still taste wonderful and if you dice your apples finely or grate them, they stay together better. We omit the raisins and add butterscotch or white chocolate chips instead. We also like to add 1/2 tsp ginger. If you like chocolate covered lebkuchen, you can make the cookie as described, but add 1/2 tsp ginger and once the cookies are cool, dip in 1 cup of chocolate mixed with 1 tbs shortening (and melted together). Really good. Also, I add half whole wheat flour like some, and my kids can't even tell.
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Lite Carrot Cake

Reviewed: Feb. 20, 2009
The reason this cake is called "bland" in so many reviews is that it is lacking salt, which is very important to the development of flavor in baked goods. Check your favorite cake recipes with this same amount of flour and you'll find that most of them require anywhere from 1/2 tsp to 1 1/2 tsp of salt. I used 1 tsp when I made the cake, but would increase it to 1 1/2 next time.
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3 users found this review helpful

Chewy Brownies

Reviewed: Jan. 9, 2009
I love the chewiness of these brownies, but there are two things that will keep me from making this recipe again: 1)they don't have too little chocolate flavor 2)they are too oily (oily enough that if you touch them your fingers get greasy). That oil flavor is too much for me. They are also a little too salty, but that's minor.
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Blonde Brownies I

Reviewed: Dec. 31, 2008
When doubled and cooked in a 13 X 9 inch pan (needed an additional 5-7 min), this makes a wonderfully thick and chewy bar. Has a very thin crisp shell on top, almost meringue-like. I don't add anywhere need the requested chocolate chips. When I double the recipe, I don't add more than 3/4 cup choc chips. The first time I made these I used 1 cup and in the top first 2 inches of bar there were lots of places where chocolate chips only touched each other -- no bar. Pretty sweet as it is (same amount of sugar as flour), the requested amount of chocolate is over the top sweet.
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1 user found this review helpful

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