windlecm Recipe Reviews (Pg. 1) - Allrecipes.com (18409254)

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Nanaimo Bars III

Reviewed: Sep. 25, 2007
I am from Nanaimo BC and we have Nanaimo Bars everywhere in this town. Of all of the Nanaimo Bar recipes I have tried, this recipe is the closest to what I have always known as the original Nanimo Bar recipe.
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61 users found this review helpful

Sun Dried Tomato Pesto (no nuts)

Reviewed: Oct. 18, 2012
Really great recipe. Used 3/4 tbsp. garlic and found it just right (you know that kind already minced in the jar). Deep and rich flavour. Served it over toasted baguette slices (thin) Don't really think you need to change anything. But I am curious how a little wine or balsalmic would play into it. Also wondering how it would taste with a little pine nuts. Some things to try later. But, seriously, really great recipe as is.
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12 users found this review helpful

Quick Chicken Zingarella

Reviewed: May 8, 2012
AWESOME! I don't know what some of the other reviewers were talking about in regards to lack of flavour. I thought the flavour was wonderful. I have made this recipe with chicken and another time with a mix of large shrimp (1.25 ilb,) and scallops (1 ilb.). I seared those seperately with a little olive oil, salt, and fresh cracked pepper and then added them in at the end. Both versions of this recipe were great. As for changes to the recipe in general besides what type of protien I used, I could not find roasted Italian cherry peppers, so I substituted an equal amount of sliced roasted red peppers and added 1/2 tsp. crushed red chili flakes. I put the flakes in with the garlic, at the beginning, to bring out their flavour. The 1/2 tsp. was just enough to say 'hey, I'm here, I'm spice, but not too much spice'. If you wanted this dish to have more kick, I'm sure you could use a whole tsp. without overpowering the other flavours. Also, the spaghetti sauce I used was President's Choice Marinara sauce. If you're not Canadian, you might not know this brand, but it's a groccery store brand of okay quality. It worked out great.
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9 users found this review helpful

Krista's Sticky Honey Garlic Wings

Reviewed: May 9, 2012
Fabulous, except . . . Cut the soya sauce in half, otherwise it's too Teriyaki-type falvoured. I made one set with no soya sauce and it was great as well, just a nice sweet honey garlic vs. tangy honey garlic with the soya sauce. Neither time, did I mix the extra 3/4 cup of water in with the cornstarch; I just used some of the hot sauce, as I felt there was enough water in this recipe and I wanted to max the flavour. Also, pouring the sauce over the wings wastes a lot of sauce. I dunk the wings in the sauce and then bake 10 minutes, redunk again with the rest of the sauce and finish baking. Then the wings are nice and saucy and the least amount of sauce is wasted on the pan. I put a layer of tinfoil down and spray it with Pam. Then they don't stick to the pan much, if at all. Definitely a keeper recipe!!!
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8 users found this review helpful

Maria's Broccoli Rabe

Reviewed: Oct. 19, 2012
Wow!! :D didn't have parmesan. Still great. Used like 3 garlic cloves. You could cut the oil down to 3 tbsp. Could be awesome with a bit of soya sauce or balsalmic vinegar thrown in after the garlic.
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6 users found this review helpful

Creamed Chicken for Biscuits

Reviewed: May 6, 2012
This was an excellent recipe! I recommend it for sure. My Quebecoise roomies used to make something very very simmilar with puff pastry busicuits instead of regular biscuits. The only thing I would change is that before adding the flour to the butter, I would have browned the butter to bring out that slightly nutty flavour, then added the flour. I think this would have added a subtle dimension to the end product, as I found the recipe just needed that little something extra. I also skipped the almonds and added another cup of veggies to replace it. The other thing was, I also used frozen mixed veggies (peas, corn, carrots, green beans) instead of just peas as I was trying to copy my roomates' recipe.
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6 users found this review helpful

Pastry Cream

Reviewed: Dec. 15, 2010
Mmm...tastes like Boston Cream doughnut filling. Would be excellent on homemade Danishes. Avoid using cream vs. milk as the heavier the fat content, the more gel-esq the cream gets, but still flavourful.
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5 users found this review helpful

Puff Pastry Salmon Bundles

Reviewed: Sep. 17, 2012
Phenominal recipe! My boyfriend said that if five-star restaurants had a fish and chips dish on the menu, this would be just the kind of thing they would make. I'm going to put out some ideas as to how I'm going to do it next time, but honestly, this recipe is great just as it's shown here. I did notice that some of the instructions were vauge-ish. It said to reduce the sauce for ten minutes or until thickened. And I wondered, at what tempurature. Because a simmer would reduce less than a boil. Also, it didn't mention how thick the sauce should be after ten minutes. I'd say go for a thinner sauce. The sauce was very strong to taste naked, but worked very well on the pastry. I would definitely use just a medium or small lemon for zesting and 2 to 3 tsp. dill, depending on how dilly you want the sauce. I used regular chicken broth, but would use low sodium next time, and also I may look for low sodium cream cheese (if that exists). The recipe is very hardy, and I'm a light to medium eater, so next time I plan to cut the salmon into eight pieces. That way there is more size choice depending on how hungry everyone is.
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4 users found this review helpful

Moo Goo Gai Pan II

Reviewed: Jul. 19, 2011
Mmmm....good. The sauce was a little plain, though. I'd use soya sauce next time instead of sherry and also maybe make a bit more of the sauce. This recipe is nice because if you don't like one item you can change it for another and the recipe is still great.
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4 users found this review helpful

The Best Banana Bread

Reviewed: Dec. 15, 2010
Good basic recipe. Sweet, so you could replace the white flour with brown for a heathier bread and not have to adjust thd sugar level.
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4 users found this review helpful

Strawberry Shortcake

Reviewed: Aug. 23, 2006
the first time i made this recipe i screwed up and put in the 1/2 cup of sugar in with the dough instead of the tablespoonfull, but it turned out great anyways. i'm a college student and for a while i had no money for grocceries so i would bake one of these every second day, sometimes i would put in cinnamon or other spices, sometimes i would eat it with jam. and i never got sick of the recipe. i even have two sitting in my freezer right now insipte of the fact that i have grocceries.
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4 users found this review helpful

Simple Spinach Lasagna

Reviewed: Aug. 23, 2006
i have been looking for years for the perfect spinach and cottage cheese lasagna recipe, and i found it here, but i like mine really really cheesey, so i use a whole brick of cheese
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4 users found this review helpful

Pioneer Cookies

Reviewed: Aug. 23, 2006
delicious, delicious, delicious, crumbly and crunchy, but at the same time soft . . . mmmm - and i got lots of compliments on the cookies when i made them
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4 users found this review helpful

Reveillon Tourtiere

Reviewed: May 5, 2012
CUT the CINNAMON and CLOVES in HALF! Just like everyone else doing reviews suggests. But otherwise, totally awesome pie. Even to receipe, it was very good, just a little after-tastey with all that cinnamon and cloves. Will make again for sure! Makes a nice hardy pie.
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3 users found this review helpful

The Best Fresh Tomato Salsa

Reviewed: Jul. 19, 2011
A little spicy for my liking. I'd half the jalopinos for myself, but everyone else loved it. Firm, ripe tomatoes are a must. Delicious and fresh salsa. Corn could be added in if you like corn.
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Apr. 26, 2012
Excellent, BUT... It needs more Ginger, I'd say 2.5 tsp. instead of just 2; and 1 1/4 c. sugar instead of 1 c. The flavor and texture are like bakery cookies. Great! Will make again! Some tips: you can put the dough in the fridge or freezer for 20 minutes to 1 hour to make the ball rolling easier. It will not change the outcome of the cookie. I rolled mine in sugar completely and found that I didn't need need to flatten the cookies. They do that on their own in the oven. I also used butter instead of margarine.
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2 users found this review helpful

Oven Baked BBQ Ribs

Reviewed: Mar. 22, 2012
I taught my man to make ribs with this recipe and he's been the rib-maker in the family for four years with this recipe. It even beats my mom's ribs. The only adjustment he's made is to subsitute half the ketchup for BBQ sauce.
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2 users found this review helpful

Fresh Pineapple Upside Down Cake

Reviewed: Jul. 19, 2011
This recipe is fabulouse. The cake is sort-of light but thick at thd same time. The baking soda adds a nice pop that accents the pineapple and syrup wonderfully. Fresh pineapple really makes this recipe. The cake was very popular when made for friends.
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2 users found this review helpful

Lebanese Lemon Salad Dressing

Reviewed: Dec. 15, 2010
Wow, beautiful light but flavourful dressing. Good with or without the pepper. I didn't have a light flavoured olive oil, so I used grapeseed oil, which I would suggest.
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2 users found this review helpful

Maple Glazed Sweet Potatoes

Reviewed: Feb. 6, 2008
I made this recipe for Thanksgiving and everyone made sure I made them again for Christmas. I don't add the pecans or the coconut though. I just stick with the maple and it works out wonderfully. Also, I like to chunk them up (large) instead of just halves. Also, it doesn't take as long for them to boil when I do that.
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2 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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