Shef W Recipe Reviews (Pg. 1) - Allrecipes.com (18293222)

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Shef W

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Homesteader Cornbread

Reviewed: Nov. 26, 2009
This is now my default cornbread recipe. I was making it for turkey stuffing and was going to do from a mix but when I saw how simple this recipe was, I decided to give it a whirl. It was the first time I'd ever made it from scratch and WOW! It was SO moist and flavorful. Just lightly sweet, not overpoweringly sweet like so many I've had. It held it's shape when cut and didn't fall apart in my hands. I used polenta style cornmeal and the consistency was perfect. My husband (the world's pickiest eater) doesn't like cornbread and even he ate some and said it was good. It was yummy with just butter, I also tried with some honey and very yummy, but my favorite so far is topped with some raspberry jam.
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Hummus III

Reviewed: Oct. 26, 2009
Definitely use a processor on this. I thought the motor on my blender was going to burn out trying to blend this and it's practically new. In summary repeating what folks said before: reserve chickpea water for consistency, start w/ 3T of tahini and go up from there, start w/ 1 clove garlic and go up from there. Good stuff!
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Mom's Macaroni and Cheese

Reviewed: Dec. 11, 2008
This is a very quick and cheesy mac & cheese! I followed one reviewer's advice and used 2C cheddar and 1C parmesan reggiano (though they recommended Asiago). It was DELICIOUS but too much sauce. Next time I'll make it the same way but double the macaroni. I also used whole wheat flour because that's what I keep in the house and it tasted great. This is now our default recipe for "not in a box" mac & cheese.
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Christmas Morning Frittata

Reviewed: Nov. 21, 2008
This was excellent! I made a few modifications to make it more in line with my family's tastes. I eliminated the bread crumbs because we're not big on filler. We're not big on green pepper so we swapped them for broccoli. I pre-cooked the broccoli with the onions and garlic but I think next time I won't do that. I also prefer basil to parsley so I swapped that out, too. I didn't have any mozzarella so used cheddar but in the interest of health, I'll probably use skim mozzarella next time. I doubled the recipe and sauteed and baked everything in my cast iron skillet. No sticking problems whatsoever. The colors of this were gorgeous and it was so simple and tasty, we'll definitely be making it again. Thank you!
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Italian Kale

Reviewed: Nov. 20, 2008
This was good but I was a bit overwhelmed by the pockets of garlic. It was difficult to distribute the minced garlic evenly throughout the kale at the point of insertion in the recipe. I'll try again, maybe this time mixing the oil, vinegar and garlic together before pouring into the pan to see if it distributes better.
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Spiced Pumpkin Seeds

Reviewed: Nov. 13, 2008
I had a little over 2C of seeds so doubled the recipe and they came out perfectly. I washed the seeds after scooping and laid them out to dry for a couple days. I used unsalted butter so I could control the salt content. I toasted at 300 degrees and only had in the oven for 40 mins and they turned golden brown. Deee-lish! Not too salty like some I've had.
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Quinoa Pilaf

Reviewed: Nov. 6, 2008
Our family loves quinoa and I'm always looking for different ways to prepare it. I actually doubled the recipe and added some dry mushrooms and made this the main course. This recipe was a bit bland. I tried to flavor it up by using chicken broth instead of water but found it still lacking. I want to try it again and next time add some garlic with the onion and add more lemon juice. Good recipe to start with though, thank you!
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Pumpkin Casserole

Reviewed: Oct. 7, 2008
This was pure pumpkin goodness! Filled my first pumpkin craving of the season nicely. I too cut the sugar in half and the sweetness was just right, didn't overpower the pumpkin at all. Next time I'll try it with agave syrup instead of sugar since it has a lower glycemic index and is sweeter so you can use less. This was the only menu item of which my 2 yr old ate all at dinner that night. I even ate some of it cold for breakfast and it was still tasty... almost like guilt-free pumpkin pie for breakfast.
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Vegetarian Phad Thai

Reviewed: Sep. 20, 2008
I made a half recipe and that was perfect for four. I didn't find there was too much sauce. I did substitute agave syrup for the brown sugar (lower glycemic index). I found it rather bland though. Maybe my peanut butter isn't as peanutty as others because I didn't find the peanut flavor over powering either. I jazzed it up a bit with a little ground ginger and some fish sauce but still didn't really ring my bell. Sorry.
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Photo by Shef W

Blackberry Cobbler II

Reviewed: Sep. 5, 2008
This is fantastic cobbler! Just like grandma's from when I was little. I took the advice of others and added 1/4t cinnamon to the biscuits and the berries. Also did the 1/4C sugar in the biscuits and 2/3C in the berries. Next time I'll try using agave syrup to lower the glycemic index. I used half blackberries and half raspberry and wow, was that a great combo. I thought it was beautiful as is, the cinnamon really warmed up the taste of the biscuits, though I'll probably try adding a little vanilla next time, just to see what happens. I foolishly thought that the biscuit batter would be plenty and folks were just making their biscuits too big, but no, it really does need at least half again as much biscuit batter than what's in the recipe.
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Peasant Bread

Reviewed: Sep. 2, 2008
I make bread about 2-3 times/wk and this is the first time I've had a loaf collapse on me. I followed the recipe exactly with the Med crust and the French cycle. The top looked like a huge crater. The flavor was good and the inside was almost a sourdough texture which isn't what I expected but wasn't bad. The crust was crunchy but chewy at the same time. Not quite what I'm looking for.
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Honey Whole Wheat Bread

Reviewed: Sep. 2, 2008
With rising food costs, I've begun making our bread instead of buying it and this is now our staple bread. I too took other reviewers advice and used 2 cups whole wheat & 1 cup bread flour, use 1 t of salt, and used 2 tbsp melted butter instead of the oil. I use 1/4 C agave syrup instead of honey because it has a lower glycemic index. Works great in our bread machine and the hubby and I can't resist a slice or two as soon as it comes out.
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Soba with Toasted Sesame Seed Sauce

Reviewed: Aug. 25, 2008
This was good, though I tried doubling the recipe and there wasn't enough sauce for the noddles. I think I'll give it another shot at the posted amounts. I also like a bit more veggies with my noddles. I lightly steamed the broccoli before I added it this time. I'll do it again but maybe add some seeded cucumber, maybe some carrot, oh, and perhaps some cilantro.
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Spicy Garlic Lime Chicken

Reviewed: May 31, 2008
This was quite nummy! I was worried it'd be too garlicky with the rub AND the extra garlic powder at the end but it turned out great! I did make a couple changes just because of what was available - lemon juice instead of lime, basil instead of parsley. Was very flavorful and SO quick and easy! A great recipe for a last minute dinner. Paired it up with asparagus and rotini with butter, lemon pepper and parm and we had a meal!
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Oriental Cold Noodle Salad

Reviewed: May 25, 2008
I fixed this for a potluck at the beach over Mem Day weekend and it was a hit. I left out the peanuts because of a peanut allergy, used buckwheat soba noodles and brown rice vinegar because that's what I had. I don't know how that might've made this different but everyone liked it as it came out. Even my two year old chowed it though she did guzzle a lot of juice when she hit a pepper flake. Definitely need to "meld" in the fridge for awhile first. An hour was good... can't wait to see how it turns out if I leave it in longer. I did break the noodles (actually into 4" as mine were 8" long) before putting in the pot and it worked great. Thanks for the recipe.
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Robin's Quinoa with Mushrooms and Spinach

Reviewed: Apr. 24, 2008
This was a fabulous recipe that even my picky eating dh loved. And as previous commenters mentioned, it's even better the next day. My hubby won't eat feta or goat cheese so I used fresh parm reggiano and it blended well with the rest of the flavors. I'd love to try it with goat cheese though. I also used dried wild mushrooms and just reconstituted them before putting them in the skillet. Next time I'll try reconstituting them in the stock and wine but this way was just fine too. I only used 5oz of fresh spinach and that was fine, though I might use more next time just because I like it. I might try cutting back on the balsamic just a smidge because it came across just a hair stronger than I'd like the first night, though by the second day it had mellowed out. Excellent dish! Thank you!
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Zesty Pita Chips

Reviewed: Apr. 18, 2008
The whole family loved these -- from the 2 yr old to the 60 yr old. SO simple yet so flavorful. I was surprised the 2 yr old went for the spices but she dug in. Crisp and spicy, a perfect dipper for hummus! I also used whole wheat pitas and they were perfect. Thank you for this healthy snack!
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Easy Hummus

Reviewed: Apr. 18, 2008
This was very tasty and much healthier than most other hummus recipes. I just wasn't happy with it until I made it slightly less healthy by adding 2t tahini. Needed that creamy sesame flavor for my mouth to believe it was hummus.
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Hot Fudge Sundae Cake

Reviewed: Apr. 13, 2008
This one is a keeper in our house. It's so easy to make, I mixed it all in one pan as the recipe suggests. This is a must have to wow unexpected dinner guests. I didn't find it too sweet at all. The ice cream melded with the ooey gooey richness perfectly. Admittedly I let it sit about five-ten mins longer than the recipe said after it came out of the oven, but the amount of "fudge sauce" on the bottom was just right. Thanks for this easy recipe to address those urgent chocolate cravings.
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Lemony Quinoa

Reviewed: Apr. 13, 2008
This was excellent! I had some left over pumpkin seeds so I toasted those and used them instead of pine nuts. The quinoa was a little dry... probably should've used more liquid while cooking but instead I just added some olive oil over the top of the finished salad. Next time I'll probably use green onions instead of red, just because my family likes a milder onion flavor. I would also like to try this using basil or maybe cilantro... though the cilantro might be too much with the lemon. We'll see.
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