SPARKLER8666 Recipe Reviews (Pg. 5) - Allrecipes.com (18354524)

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Mayonnaise Biscuits

Reviewed: Sep. 13, 2006
Thank You George! I was out of shortening and had already begun the process of making plum dumplings. The plums were simmering and I couldn't make my usual drop biscuit recipe which is what I usually use for dumplings. Your recipe lent itself to healthier substitutions. I made my own self-rising flour with 1 and 1/2 cups whole wheat pastry flour, 1/2 cup unbleached white flour, 1 TBSP baking powder and 3/4 tsp salt. I also added 2 TBSP of sugar to the recipe due to using it for a dessert dish. The dumplings turned out beautifully! I will be using this recipe for my dumplings from now on, it was so easy!
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3 users found this review helpful

Whole Grain Waffles

Reviewed: Jul. 2, 2006
I had to substitute, I screwed up on the amount of flour, and it still turned out great! I had no whole wheat pastry flour, so I used half all purpose, half regular whole wheat and missed the part of the recipe calling for an additional 1/4 cup of all purpose flour. Then I was afraid to add too much flax meal, so I only used a 1/4 cup and substituted oat flour for the wheat germ, but increased it to 1/2 cup. The batter was a little thin, but the waffles turned out great and the kids loved them. Of course my homemade apricot syrup and the whipped cream probably helped too... However, this is a great recipe that lends itself well to substitutions! UPDATE 2/4/2014 The original review I made several years ago. Since then this became my go-to waffle recipe because it is healthy and yummy. I still change out the flours depending on what I have on hand, sometimes oat flour, sometimes spelt or coconut flour. I like to be adventurous. I don't always use skim milk and rarely have wheat germ on hand, so I adjust the flour ratios to compensate. I do use golden flaxseed meal. The recipe always turns out lovely, though it does have a tendency to stick to the waffle-iron at times. For that reason I add a little extra grapeseed oil and if it still sticks, I spray the waffle-iron with nonstick spray between each waffle. I think part of why my waffles taste so good is that I use my homemade sugar free applesauce.
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Mama Bear's Porridge

Reviewed: Jul. 1, 2006
This recipe requires a little modification if you like your porridge thick instead of runny, that is why 4 stars instead of 5. I added 2TBSP more oatmeal, and then still had to continue cooking on low after the addition of each of the eggs to reach my desired consistency. However, at that point I was very pleased with the overall product. I knew it wouldn't be sweet enough for my family, so I substituted 3 TBSP of brown sugar for the honey and mixed it in with the eggs. Then we sprinkled brown sugar on top... oh, and I used just a TBSP or so of half n half on top of each bowl instead of the quarter cup of milk. Didn't have vanilla, so used a few drops of almond extract... and omitted the raisins as we don't like them. It turned out delicious and I agree with the other reviewers, it packs an oatmeal breakfast with an extra protein punch so it sticks to your ribs! Thanks.
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38 users found this review helpful

No Fail Pie Crust I

Reviewed: Jun. 7, 2006
Excellent Recipe! I used butter flavor shortening for a little more richness and color, and it turned out beautifully. (Gets raves!) Also, as reported it is enough for a double crust pie and an additional single (I used the extra to make a quiche.)
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16 users found this review helpful

No Fail Pie Crust III

Reviewed: Jun. 7, 2006
Most of you know this, so ignore me if you do. But the complaints about the dough being too sticky are simply the result of flour that has absorbed some moisture from the air. With all pastry crusts you have to be judicious, adding half the liquid, then half of what is left, etc. until the dough has the "right consistency." I live in Oregon where it rains most of the year, so our flour may absorb extra moisture, but you can't tell how much until you are working it. In a really dry climate you might have to add a little extra water, but with this recipe that is unlikely. Anyway, it isn't the recipe folks; this crust is terrific!
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152 users found this review helpful

Chocolate Banana Bread

Reviewed: Jan. 24, 2006
I admit to being a chocoholic... I used Hershey's Special Dark cocoa and made it a heaping quarter cup of cocoa and it made my end product much darker than the picture and oh so chocolatey! I also went "scant" on the sugar (my bananas were soooo ripe and sugary.) I couldn't wait for bread to bake, so I made them into muffins. They turned out magnificently! Everyone loved them and they were gone in no time.
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1 user found this review helpful

Buttermilk Pancakes I

Reviewed: Jan. 24, 2006
These are awesome pancakes! I did not have vanilla as some people suggested adding it, but I was worried about using the oil instead of butter. So I used butter flavored extract instead, about a teaspoon and added just a pinch of salt. My kids loved these and I loved these! My son doesn't usually like pancakes and he had seconds.
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0 users found this review helpful

Peppy's Pita Bread

Reviewed: Nov. 12, 2005
OK, am I the only one who ended up with a big sticky mess on the floured surface? I think my flour might have been retaining more moisture than everyone else's... Next time I will watch the dough in the bread machine and add extra flour if it doesn't look "doughy" enough. As it was I had to knead in some extra flour which made me nervous...especially since I certainly did not end up with smooth balls in the end. Then these got overcooked very quickly! I had to make them one at a time due to the "rack" issue, and it is hard to see when they are done... So I ended up with 3 of 8 turning out great, 2 of out eight turning out "ok" and 3 others that had to be trashed because they were tough and crispy. So, with a little hard work and luck these can be good. My kids did like the ones that turned out well.
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2 users found this review helpful

Hashbrown Casserole

Reviewed: Oct. 16, 2005
Use real onion 1/2 to 1 c diced and sauted in small amount of oil or butter until transparent (quantity depends on how much you like onions, I like a lot and I also add a clove of crushed garlic to the onions in the last 2 minutes of sauteing.) The recipe needs a lot more cheese than that in my opinion, I put in at least a cup and a half (I like cojack best.)Also I like this best with chopped ham added. When I make it my way it gets raves at our church breakfast potlucks...
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101 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Oct. 16, 2005
This is very good. I add a little bite with some cayenne pepper. And I also use a sundried tomato alfredo sauce and extra cheese (cojack.)
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0 users found this review helpful

London Broil I

Reviewed: Oct. 16, 2005
This was excellent! I had never made London Broil before... I had eaten it and thought it was "ok" but had an opportunity to bogo (buy one get one free) at the store so thought I would give it a try myself. Anyway, the recipe is easy and flavor and tenderness of the finished product was 5 star in my book. I will definitely make it again.
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1 user found this review helpful

Affy Tapple Salad

Reviewed: May 25, 2005
I love, love, love this salad. My kids love it too (but I have to make a bowl with peanuts for me and without for them.) I make it with all granny smith apples to get a contrasting tartness to the sweetness, and good unsalted peanuts are hard to come by, so I go ahead and use salted and it comes out really good anyway. Also, I use about double the pineapple and extra creamy cool whip...
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15 users found this review helpful

Displaying results 81-92 (of 92) reviews
 
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