SPARKLER8666 Recipe Reviews (Pg. 1) - Allrecipes.com (18354524)

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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

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

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

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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103 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

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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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

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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154 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

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

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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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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4 users found this review helpful

Chicken In a Tarragon Sauce

Reviewed: Jan. 11, 2007
This was boring, tasteless, bland in the extreme. Even after adding several tablespoons of dijon mustard, more cayenne, and extra tarragon, this still didn't taste nearly as good as other Chicken Tarragon recipes I have tried.
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Finnish Kropser (Baked Pancakes)

Reviewed: Jan. 11, 2007
I have made this recipe quite a few times now & have the following advice. You may substitute sifted white whole wheat flour for the all purpose with no ill effects, & cut back the sugar by at least a third if you prefer. (That's how I do it every time.) I like the buttery goodness, but cutting back to 3 Tbsp of butter doesn't affect the quality and flavor. Don't use the beaters to mix it; that tends to make the edges tougher. Instead, beat the milk and eggs together before adding to the dry ingredients, then hand whisk it just until mostly smooth (there will be some tiny lumps, but they'll soften waiting for the butter to melt & bake out.) Before adding liquid ingredients to the dry, whisk a few drops of vanilla & almond extract into the liquid. Use a 9 x 13 nonstick cake pan & spray lightly with butter flavored spray. I do not mix the hot butter into my batter, just swirl butter to coat pan, lightly stir batter & pour on top of butter. Do bake @ 400 F on the upper oven rack; I bake it for 15-20 minutes, then give it a half turn and bake for 5-10 minutes more. It is done, IMHO, when the edges are golden brown, & the middle is puffed & "set." It truly is halfway between a giant popover & a lovely, custard-y bread pudding. I sprinkle it with powdered sugar as everyone comes running to the table, and serve it with lemon wedges and whipped cream. Individuals then add the amount of lemon they like and whipped cream if preferred. I like it best with just lemon and powdered sugar.
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Donna's Cheesy Quiche

Reviewed: Jan. 11, 2007
This is an excellent basic recipe for quiche BUT for us it is just a tad too rich without quite enough protein, so I always double the eggs and sometimes substitute part half and half or milk for some of the cream. I have made this with many different cheeses and additions. But I always decrease the basil by 1/2, substitute savory for the oregano decreasing it a bit, and add a dash or two of nutmeg. I personally like it with gruyere, spinach and a bit of good ham. My kids like it best with cheddar, spinach and ham or bacon. My husband likes it mediterranean style with artichokes, spinach and feta. I buy pillsbury already made piecrust and cut out smaller circles to fit our muffin pan. Then I put the toppings (different for everyone) in each cup and pour the egg mixture over all. Then everyone gets a quiche they like. (oh and if you add the spinach make sure you precook it and squeeze most of the moisture out of it or you'll get a mess.)
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Chicken Tikka Masala

Reviewed: Jan. 21, 2007
4 stars due to salt hazard. I'm not a griller, and I believe that my way of making this recipe produces a much tastier sauce; this is what I do. First I cut the salt down to 1 and a half tsp in the marinade and 1 tsp in the sauce. I add 1 tsp of coriander per batch to the marinade and let it marinate for at least 2 hours, up to overnight. I don't use skewers, I just arrange the pieces on foil lined cookie sheets so they don't touch and roast them for 14-17 minutes at 425 degrees. They will shrink a bit and the marinade changes and clings to the meat and clear juice begins to form in the pan. Then when I add the meat to the sauce, I also pour in the pan drippings!!! When making the sauce I use tomato puree not sauce and I never simmer for 10 minutes after adding chicken, maybe 5, I don't want my chicken overcooked. I double the sauce and marinade recipes and triple to quadruple the amount of chicken because I make this for at least 8 adult and teens. My family loves this and there are never leftovers! (I don't need as much sauce because I don't use it on all the chicken. For the faint of heart who cannot take the heat in this recipe I pull their chicken before adding to the sauce. I quickly rinse the marinade off their chicken and stir it into some sour cream. Then I add a dab of the sauce and tomato puree for color and voila, a milder version is created alongside the spicy version. The flavor of the marinade permeates inside the chicken, so they still get a flavorful meal.)
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Blueberry Crisp II

Reviewed: Jan. 21, 2007
I substituted and doctored this up quite a bit and it still turned out great! I like more fiber in our food, so used several types of whole grain flours (oat, whole wheat, & corn flour) for half of the white flour. Also, used half brown, half white sugar (and decreased the amount of sugar by a 1/3.) Added a good shake of salt and tiny pinch of nutmeg (to compensate for the blandness of the oat and whole wheat flours.) The reason I decreased the sugar in the topping was that I tossed my frozen blueberries with tapioca and sugar (to be sure the filling would set up a bit) and the juice and zest of one lemon (to make sure the blueberries had enough zing.) Anyway, point is, the recipe turned out fantastic, in spite of my many modifications.
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Triple Berry Crisp

Reviewed: Jan. 21, 2007
This is wonderfully rich and delicious... and flexible in that you can really use any combination of berries or just one kind and it still turns out really wonderful. Not a recipe for dieters though... but truly yummy comfort food.
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1 user found this review helpful

Easy Pizza Sauce III

Reviewed: Jan. 21, 2007
A wonderful combination, makes a rich and thick sauce we all love. I use fresh garlic not dried and more like 2 heaping teaspoons (but we love garlic) and also add a good heaping tablespoon and a 1/2 of dried basil.
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Brown Sugar Meatloaf

Reviewed: Jan. 21, 2007
This is wonderfully tasty meatloaf, but I just can't bring myself to make upside down meatloaf. So I make this with the sugar and catsup mixed and on top of the meatloaf... Also, I do decrease the sugar a little and add a little onion powder to the topping. But at least the way I make it, it turns out wonderfully!
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