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

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Carrot Pineapple Cake I

Reviewed: Feb. 15, 2007
Understand that my baking skills are extremely limited. On the other hand, after having a piece of this carrot cake, nobody can tell! I did read these reviews closely, at least until the general techniques that make this good recipe even better began to become apparent. I added 1/2 teaspoon each of nutmeg and allspice to the dry ingredients, substituted 1/2 cup of apple sauce for 1/2 cup of the oil, and added 1 cup of golden raisins to the batter. I also doubled the frosting, and had plenty to frost the cake plus a little left over. Then, since I'm baking at an altitude of 8,000-feet, I increased the flour to 2-1/4 cups, decreased the baking powder to 1-1/2 teaspoons, decreased the sugar to 1-1/2 cups, increased the baking temperature to 375F and decreased the cooking time to 40 minutes. I made 2-9" rounds (parchment/grease/floured, of course) and they came out perfectly. Guess I better start a cake section in my home recipe book, because this one will be made a few times a year! Thanks, Linda! And thanks to all those real bakers who take the time and effort to make such great suggestions for us neophytes!
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357 users found this review helpful

Sunshine Chicken

Reviewed: Aug. 20, 2006
If you're looking for a baked barbecue chicken recipe, then this recipe is probably not for you. The sauce you make here is less complex, a little sweeter and fuller than barbecue sauce. Seeing the ingredient list, the lack of traditional barbecue sauce items was obvious from the beginning, si I prepared this the recipe with that in mind. And this baked chicken dish is just outstanding! It was very simple and fast to put together, the thighs stayed wonderfully moist and tender, and the sauce added a lovely yet gentle sweet-tomato flavor to the overall dish. As always, I initially make a recipe as written, and this one was treated that way. When I make it again (and I will make it many more times!), I will make three slight changes. I'll make a couple slits in the skin of each thigh (avoiding cutting into the meat) to allow the rendered fat to drain better, I will place the thighs on a rack in the baking pan so they don't sit in the rendered fat during cooking, and I will turn the pieces each 15 minutes during the cooking, turning them over each time. This will probably provide for a crisper skin as well as better caramelizing of the sauce. We just loved it!
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208 users found this review helpful

Sweet Bacon Wrapped Pork Loin

Reviewed: Sep. 22, 2008
Well, I just got up from the table after fixing this for dinner, and it was just superb! We don't get nice large pork loins around here, but we get the 2-in-a-pack type with the both of them weighing about 2-1/2 to 3 pounds. I prepared both of them, using 8 strips of bacon to do so. As recommended below, I quadrupled the sauce (1/2 cup each of honey, balsamic and red wine, 1 large yellow onion and 2 teaspoons dried rosemary) and doubled the raisins (1/4 cup). I basted at 15- and 30 minutes then added the raisins. It took another 25 minutes to finish it to 160° for a total cooking time of 55 minutes. Served 4 medallions each with broccoli and cheesy noodles and had enough to serve 6 or 7. Comment from the guest: "This would cost $50 at a good New York restaurtant...and you'd get only 3 medallions!"
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49 users found this review helpful

Easy OREO Truffles

Reviewed: Feb. 20, 2010
Really good! I didn't find these much more trouble to make than, say little meatballs. I did refrigerate the dough before making the balls and before coating them with chocolate, and that worked well. Using about 2/3 of a tablespoon each, I ended up with 42 balls. I melted the chocolate in a stainless bowl over simmering water, then turned the heat way down to the lowest setting and left the bowl in place. Drop a ball into the chocolate, flip it with a fork, then use the fork to fish it out. Use a small offset spatula to scrape the excess chocolate from the bottom of the fork then roll the ball onto waxed paper. It took 9 1-ounce squares of chocolate and there was less than 2 tablespoons remaining. I dusted half of them with ground up cookies per the recipe. On the other half, I did white chocolate squiggles. Sister dropped by, "tested" one...then absconded with half of them! They will be going (or so she says) to the quilting class at the local sewing store tomorrow! BTW, the package of Oreos was 1 pound 2 ounces (18 ounces), containing exactly the correct number of cookies (9+36). Glad I didn't eat a couple thinking I would have plenty left for the recipe! All in all, these are well worth the couple hours needed to put them together. The half of the recipe I have left will easily last here for a week or so. I'll try adding a little instant coffee (a tbsp to start) or a couple tbsp of maraschino cherry juice. And I'll try them with the mint or peanut butter cookies as well!
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39 users found this review helpful

Coconut-Lime Sorbet

Reviewed: May 21, 2008
If you can't find cream of coconut in the baking section of your store, try a liquor store. It is sold here under the brand name of "Coco Casa" as a piña colada mix. Anyway, this is one super sorbet! I made it just as written. The lime flavor is mild but welcomely refreshing. And yes, it is a sweet sorbet, but so long as you expect that, it is really good. Very nice! Thanks for sharing this one, Nandabear!
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28 users found this review helpful

Apple and Honey Sorbet

Reviewed: May 21, 2008
Excellent! I made the recipe as written and it turned out just great. The apple froze solid overnight in my freezer, so when I put all the stuff in my food processor and processed it, it was almost ready to serve with very little additional freezing. I agree that the peel does add texture (as indicated in the recipe), but in this case, that is not a bad thing. I will be making this one often!
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25 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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23 users found this review helpful

Hong Kong Sweet and Sour Pork

Reviewed: Feb. 14, 2010
Thanks, Betsy - Great recipe! I have another excellent S&S Pork recipe from this site, but was intrigued with the double-frying of the pork in this one. Being a true carnivore, I used 2+ pounds of pork (boneless country ribs, trimmed of fat), so I doubled the marinade and the egg for dredging. Everything else was kept as written. The pork bits had a very nice crunch to them and the sauce was not the sickeningly-sweet stuff that so many recipes make. At first, I thought there might be a little too much vinegar in the sauce, but even that ended up just right. I served the sauce over rice, topped that with the pork bits, then drizzled a little more sauce over the pork. My guest said she has never had such well balanced flavor in a sweet and sour dish. PS: I really couldn't tell the difference in the crunch between the pork bits that had been fried twice versus those that had had taken only one trip through the hot oil, but it may be more in the way they absorb (or rather, do not absorb) the sauce.
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21 users found this review helpful

Guacamole Deviled Eggs

Reviewed: Jul. 10, 2010
Made 9 eggs-worth of these along with 9 eggs-worth of bacon and cheese deviled eggs for a "do" here in the canyon tonight. They were the hit if the party! Everybody loved them. Add the lime juice to the avocado as you are mashing it and before adding the other stuff and you should have no problem with browning. I topped them off with a little sprinkle of Pico de Gallo. I used 9 eggs and double the recipe for the guacamole, and even though I really loaded each egg half with the goop, there was plenty left over for some tortilla chip dipping tomorrow. Thanks, Lisa Linthicum for a great recipe!
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16 users found this review helpful

Egg Foo Yung II

Reviewed: Aug. 7, 2009
I just made this on the spur of the moment tonight. My guest, who loves egg foo yung and has it often when we are dining out, said it was the best egg foo yung she ever had in her life (and she's really, really old!). I had to thaw, dice and cook all the meats, so it took 1 hour from printing the recipe to sitting down to eat it. I don't use bouillon cubes, so I boiled down 2 cups of homemade chicken broth to equal 1-1/2 cups for the sauce. Other than that (and leaving out the yukky celery!), no changes or adjustments were made. Oh, and I liked it, too! Thanks, Armycookwife!
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16 users found this review helpful

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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15 users found this review helpful

Zesty French Dressing

Reviewed: Aug. 12, 2010
Too sweet and too salty. For me, salad fixin's are a vehicle to transport dressing from the salad bowl to the mouth in a civilized manner. In most cases, it's the dressing I care for, not the greenery! I think you are on the right track, LaVonne Hegland, and I thank you for your work. On the second try, I reduced the sugar to 1/4 cup and the salt to 1/2 teaspoon. That handled the salt part, but the sweet was still a bit too much and there wasn't the "zing" I was looking for. Next time I think I'll try omitting the sugar completely and using cider or white wine vinegar for both the little sweetness needed and the spark in flavor.
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14 users found this review helpful

Lime Honeydew Sorbet

Reviewed: May 21, 2008
I loved it, too, Megan! I love honeydew and I love lime, so it *had* to be good, right?! I made it just as written, without adding the food coloring. I was a bit reluctant to add all that lime juice plus the zest, thinking it may be a little on the too tangy side, but I was wrong. It was refreshing and light and the flavors blended like they were made for each other. This one goes in my sorbet recipe rotation to be made again and again, whenever honeydews are available. Thank you, Taste of Home Test Kitchen for sharing this recipe!
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14 users found this review helpful
Photo by WileyP

Chocolate Cookie Cheesecake

Reviewed: Apr. 3, 2010
Excellent, Millie Ellis - Thanks for posting it! I read every review (gak!) before deciding to do it just as written, then adjusting it later if needed. Guess what. It isn't needed! The crust needed 20 Oreo cookies (NOT "Double-Stuff"!) and the 2 Tbsp of butter, while seeming a little shy, ended up just right. I used the full tsp of cinnamon was barely noticeable and went well with the rest of the cheesecake. I used a 9" spring-form, but only poured about 3/4 of the filling batter into it, leaving about an inch of space at the top. Even that was a tad too much, as it rose substantially during cooking. There was room for only about 1/3 of the sour cream layer, which is okay by me, because I'm not really fond of it. After the final baking, the whole cake sunk a little (as evidenced by the picture). I did take the ring off before adding the gnocchi, and, since it sunk a little, I did have room for all of it. Had it not sunk a little, the gnocchi would have dribbled down the side, and that would have been fine, too. A hint when making the gnocchi to keep it from getting too hard: Heat the cream until just steaming, remove it from the heat, then whisk in the chocolate chips and vanilla. I had hoped that the cookie chunks layer would have a little crunch left, but it didn't. With the lovely, crunchy crust, I think that I will leave the cookie chunks out next time. The filling's texture was just right and the flavor was wonderful. All in all, a great cheesecake!
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13 users found this review helpful

Amaretto Chicken

Reviewed: Aug. 1, 2009
I just made this dish per the recipe and it was wonderful. As with other reviewers, I felt the sauce was a bit thin, but my company said she preferred thin sauces to thick.
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13 users found this review helpful

Aunt Edith's Baked Pancake

Reviewed: Dec. 20, 2006
Great pancakes! I doubled the recipe and we made 2 of them for 3 people, and they turned out just like the picture...and were deilcious! We used a spoonful of homemade choke cherry jam as a dip - Yummy! I can see that this recipe is going to lend itself to all sorts of wondermous dishes! I have a nephew visiting that has never cracked an egg in his life and supervised as he made them for us. It was super easy and gave him quite a smile of pride for having made such a tasty and fancy-looking breakfast! Thanks!
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13 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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12 users found this review helpful

Surprise Burgers

Reviewed: Jul. 17, 2006
SunKissed, you have made my day! I used 1-1/2 pounds of ground beef because, well, I like beef and that's the quantity I have mine packaged! Besides, it may be a little tougher to get four double-layer burgers out of just a pound! Anyway, I served them with a side of potato salad and the folks here in the canyon just loved them - and I did, too! This one goes into my file for dinners when company is here, but it will no doubt be used much more often than that!
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12 users found this review helpful

Cocktail Meatballs II

Reviewed: Oct. 9, 2006
Taking a hint from previous reviews, I baked the meatballs on a lined cookie sheet at 350F for 20 minutes while making the sauce. The meatballs then got dumped into the sauce and simmered for 30 minutes. The texture of the meatballs was perfect, as was the sweet/sour/spicy flavor of the wonderful sauce. Thanks so much, Jordanna!
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11 users found this review helpful

Strawberry Spinach Salad III

Reviewed: Aug. 2, 2006
Woa! This was a *great* salad! Since we are not very salty people, I halved the salt, and even that was a tad too noticeable for us, but all in all, it is a super salad! Thanks so much for the recipe, Karen!
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10 users found this review helpful

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