WileyP Recipe Reviews (Pg. 1) - Allrecipes.com (18996229)

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Spicy Italian Pork Cutlets

Reviewed: Aug. 31, 2013
I made the recipe as posted and found the dish to be lacking...something. It was like eating cutlets in marinara sauce, but somebody left a bunch of stuff out of the marinara sauce. The dish was quick and easy, I will give it that. I'll just go back to the old cutlet cooked in marinara with a little parmesan on top recipe.
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Photo by WileyP

Easy Mexican Goulash

Reviewed: Jul. 14, 2013
This is a nice Americanized Mexican goulash-type dish. Quick and easy, the ingredients are stuff I have in the larder all the time. I made it just as the recipe specified and it was a snap to put together. You might want to add such optional toppings as grated cheese, sour cream, guacamole, chopped scallions, cilantro, etc. Thanks for a good recipe, Cacki!
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3 users found this review helpful
Photo by WileyP

Sitting Pretty Cookies

Reviewed: Mar. 24, 2013
I made these by the recipe, using homemade glaze instead of store-bought frosting. They were a bit on the labor intensive side, but the end results was certainly worth the effort. They are a step above your normal thumbprint cookie! They were lighter than they appeared and I was surprised they were not as overly-sweet as they looked. I'll take a batch to the folks at the chemotherapy clinic tomorrow. Thanks, Michelle9493!
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Korean Saewoo Bokkeumbap (Shrimp Fried Rice)

Reviewed: Mar. 8, 2013
Now, here is my go-to shrimp fried rice! I made two batches, the first one per the instructions. It was just marvelous and rates five stars on its own. On the second batch I used 24 ounces of frozen pre-cooked shrimp and added them in step #3. I used 2 cups of veggies, diced carrot, frozen corn and frozen peas. I did prepare the scrambled eggs thin and crepe-like and then made a chifonade of them - The presentation was just like at a restaurant! Oh, and for a little added zing, I also added about 1/2 teaspoon of Sriracha sauce in step #3. All in all, I had a great time with this recipe and everyone thought I was a genius! Thanks, oliviajasonkim!
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4 users found this review helpful
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Cinnamon Swirl Bread

Reviewed: Feb. 11, 2013
I made this recipe two ways: exactly as written and adjusted for my 8,000 foot altitude. I did not add or substitute any of the ingredients. Both loaves turned out just wonderful and it's hard to tell one from the other. Letting the loaves sit overnight was the most difficult part, because they smell soooo good!. Cutting in to them this morning yielded a wonderfully crunchy crust and a moist, flavorful interior. Toasted with butter? Fabulous! Next will come French toast a la Santa Fe, which no doubt will be excellent! Thanks, bettina, for this recipe!
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2 users found this review helpful
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Sausage Flowers

Reviewed: Nov. 8, 2012
I hope its okay to review these even though I didn't alter the recipe or use substitutions of any kind. Made these for a party of 14 and they were a step above your run-of-the-mill baked appetizer. They went over quite well with my guests. They were likened to "taco sliders", and that's a pretty good description. Using Italian sausage instead of a ground beef/chorizo taco meat added a little unexpected flavor layer. Be sure to drain the sausage really well after frying it up, or you'll end up with soggy bottoms - and nobody likes soggy bottoms!. I didn't have that problem, but next time might use a little extra fine-grated cheese in the bottom to as additional insurance before loading in the meat mixture. I can see some other ways to use these, such as pulled pork with cole slaw on top, chopped shrimp with a cocktail sauce on top, etc. Thanks, TeresaFL for this fun recipe!
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6 users found this review helpful
Photo by WileyP

Japanese Chicken Wings

Reviewed: Nov. 2, 2012
I do hope it's okay to review this recipe even though I made it with no changes or substitutions! These are probably the best Asian-inspired wings ever. They take a little time to put together, but they certainly are worth it. I am pleased that the basting sauce does not totally destroy the crunch that the frying made, but it added so much to the wonderful flavor that it was nearly worth the sacrifice. Had the skin remained crisper during the baking phase, this would have gotten 5 stars. It's a wonderful recipe and I thank TLTRN for posting it.
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1 user found this review helpful
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Spinach and Blue Cheese Soup

Reviewed: Oct. 24, 2012
I made the recipe as written, only dividing everything in half. I sit at my computer eating the bowl of soup in the pictures I submitted and it is creamy and smooth and just the right thickness, but extremely light in both spinach and bleu cheese flavors. Oh, they are there, but you've got to concentrate to find them. No doubt that is why young children and spinach- or bleu cheese-hating adults like it, and that in itself is a plus for the recipe. However, I was looking for something stronger in flavor. I'll make it again and make my broth with lots of spinach plus double the amount bleu cheese. PS: I used no-salt-added broth and added 1/2 tsp kosher salt and 1/4 tsp cayenne and that seemed about right for the half-recipe.
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3 users found this review helpful
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Quick Peanut Butter Cookies

Reviewed: Jul. 26, 2012
It was 48 minutes ago that I first saw this recipe. Right now, the cookies are sitting in front of me and the dishes have been hand-washed. I hope it's okay to review them even though I made absolutely no chages or substitutions, but these are probably the best tasting PB cookies I have ever had. My only criticism would be the delicacy of the final resulting cookie. If handled very gently, they do stay together, but don't toss one of these to the kids at the table! Thanks for a really good recipe, Vicki Douglas!
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7 users found this review helpful

White Chocolate Macadamia Nut Cookies III

Reviewed: May 18, 2012
I made this recipe just as written and the cookies really are quite good. As usual, teaspoonsful of batter makes small cookies and a whole bunch of them. I used well rounded-to-heaping teaspoonsful and ended up with 94 cookies. And if you wait for the cookies to be golden brown on top, they will be charcoal on the bottom. I took them out of the oven as the edges showed the first sign of browning, and they were just right. Thanks for this recipe, Mary!
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3 users found this review helpful

Dill Pickle Meatloaf

Reviewed: Dec. 8, 2011
I hope you don't mind if I review this recipe since I made it word for word as written. I know, it seems I'm supposed make substitutions or leave things out or add things to the recipe, but I did note a rare couple of folks below that made it as written, so I thought I might, too. This meatloaf does have an interesting and new twist to it. Like most meatloafs (meatloaves?) it is easy enough to assemble. CaraMeg does not mention that the mixture is very wet and requires some finesse to get it shaped and into the pan. The pickle juice in the mixture adds just a tounch of flavor to the loaf, but I think it needs just a little something more to tie it in with the creative and very good sauce. Maybe a tablespoon of tomato paste and another quarter cup of diced pickles would do it. The finished loaf turned out quite nice looking and firm enough to plate without falling apart. A good recipe, CaraMeg - Thanks for posting it!
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3 users found this review helpful

Currant Nut Drop Cookies

Reviewed: Aug. 10, 2011
Thanks, WALLEN, for this super cookie recipe. I made them just as the recipe is written, making only the normal baking adjustments for my 8,000 foot altitude. The "dough" was more like a cross between dough and batter, and that worried me a bit...but the cookies came out high and light. I used a #52 portion scoop (1 1/3 tablespoons) and netted 78 cookies. The amount of icing was dead on for the number of cookies.
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6 users found this review helpful

Ukrainian Red Borscht Soup

Reviewed: May 26, 2011
I didn't add anything, leave anything out, substitute anything or change any of the instructions. Can I still write a review? I also have never had borscht before, so I have not the vaguest idea what it should taste like...but this tastes great! My guest tonight agreed and took some home to "share with her friends", and she took at least 4 large servings, so I think she may really do that! Anyway, Patti, thanks so much for this super recipe!
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21 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: May 12, 2011
First, let me say that these are cute and relatively tasty peanut butter cookies. Nothing super-special, but nice. This cookie recipe uses teaspoonfuls of dough, Good Lord! This recipe made 55 cookies as written! 6 servings? I guess 9 cookies per person is a serving. (about right for me!)
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8 users found this review helpful

Oatmeal Butterscotch Cookies

Reviewed: Apr. 17, 2011
Thank you, Jolene, for a truly marvelous butterscotch oatmeal cookie. I used slightly rounded teaspoons and ended up with 108 cookies rather than the 48 that were advertised. Each slightly rounded teaspoon gave me a ball just 1" in diameter, and they baked lovely nicely mounded cookies 1 3/4" in diameter. Anyway, great cookies, just a bit off on the yield.
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5 users found this review helpful

Chewy Brownie Cookies

Reviewed: Jan. 21, 2011
Thanks, Jonie Adams - This is a wonderful recipe. It is simple and quick and produces a nice little cookie with the flavor of brownies. I followed the recipe exactly and my cookies came out with a touch of crunch on the outside and a nice chewy interior. And I take it that your indication of "18 servings" meant about 4 cookies per serving, because using rounded teaspoons as directed, I ended up with 71 cookies! (Much better to have too many cookies than too few!)
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Country Fried Steak and Milk Gravy

Reviewed: Dec. 3, 2010
Likestocook, you've just reaffirmed that "simple" is often the best - thanks for this recipe! Had the crust been about twice as thick and a little crispier, it would have been 5-star material for sure. (Yhe lard was good and hot and the steaks were done just as the coating started to brown, so the lack of crispiness wasn't due to cold lard.) The amount of gravy was fine for the steaks, but I had to double it to have enough for the steaks and the veggies, too. All in all, a good, easy and tasty recipe.
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12 users found this review helpful

Beef and Onion Stew

Reviewed: Dec. 1, 2010
If you don't like onions, look somewhere else for a stew recipe. I like onions! This is a good, easy recipe for a good, hearty stew. I made it as written with no substitutions (used sweet yellow onions) or adjustments and served it over buttered egg noodles. Had no problems in putting it together and certainly none eating it! This'll be a good recipe to have around on the cold winter evenings ahead - Thanks, Lesa Swartwood!
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11 users found this review helpful

Aussie Chicken

Reviewed: Nov. 19, 2010
I've never had this at the restaurant, so I can't do a comparison. Let me just say this, though: This recipe has knocked the previous "best chicken" recipe back a notch in my book! This was quite easy to prepare, though a tad time consuming for me (I'm a little slow in the kitchen!). the sauce, which marries the bacon and mushrooms to the chicken so well, could well be used on some seafoods and vegetables or even as a salad dressing. I didn't have any problem with it being "fatty" or with the sauce being too dull. Absolutely top cabin chicken - Thanks, beckie!
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5 users found this review helpful

Bean with Bacon

Reviewed: Nov. 16, 2010
Karena, you've done yourself proud with this one. This is an adult version of the stuff we got from a can back when we were growing up, and it is wonderful. I made it as per the recipe and it turned out very well. Personally, I like the amount of bacon used, regardless of the fact that others have cut the amount down. At my 8,000 foot altitude, I need to boil the beans a tad longer (like about 3 times as long!) to get them started getting soft, but that's normal. Next time I think I'll substitute chicken broth for the 4 cups of water to give it just a little added richness next time. Thanks, Karena!
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8 users found this review helpful

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