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

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WileyP

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Smooth Sweet Tea

Reviewed: Jul. 21, 2010
Not that this recipe needs another 5-star rating...I love iced tea, but am reluctant to order it at restaurants or make it at home because it is so often bitter. Well...not any more! While a little too sweet for me as written, this recipe makes the smoothest-drinking glass of iced tea on Earth! I have now adjusted the amount of sugar downward to suit my taste buds and get a consistently wonderful result. Thanks, cookincode, for this wonderful recipe!
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8 users found this review helpful

Strawberries in Spiced Syrup

Reviewed: Jul. 17, 2006
Great stuff, LFRAME - Thanks! Mom used to do something like that, but without the nutmeg. Great on just strawberries - even better layered in a bowl, cooled in the fridge, then adding a couple scoops of homemade vanilla ice cream, strawberries, more syrup and a little whipped cream! Try it with pineapple bits and ice cream, too!
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5 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

Erin's Indonesian Chicken

Reviewed: Jul. 29, 2006
Excellent! Easy to make, and oh, so tasty! We're going to find this one on our table at least once a month! Thanks so much, Erin!
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3 users found this review helpful

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Nov. 1, 2006
Alright, I didn't do it exactly as written, but I still gave it a 5. If there were more stars, I'd give it more! Here's what I adjusted (simply because these were the ingredients at hand, of course): Rather than the full cup of bleu cheese, I used 1/2 cup of bleu cheese and 3 ounces of cream cheese in the stuffing. I browned the rolls in a tablespoon of the bacon grease instead of olive oil. After browning, I sprinkled just a little Mexican 4-cheese on them and then baked them right in the skillet (covered, of course). Other than those slight changes, I followed the recipe to the letter. This dish has now taken over the top spot on my chicken list! It is fantastic! thanks, Miss.J For a great recipe!
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4 users found this review helpful

Puffed Cauliflower Cheese

Reviewed: Nov. 27, 2006
Well, it's not something to just whip up when you're in a hurry...but it sure is worth the effort when you have the time! I've made this twice, now - once as written and once with half cauliflower and half broccoli. Both were great, but I think I liked the half-and-half even better. I served it with lamb-stuffed bell peppers last night (cooked them at the same time at 375 degrees, adding 5 minutes to the recipe time) and received raves!
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6 users found this review helpful

Peppermint Ice Cream Loaf

Reviewed: Dec. 13, 2006
Well, it may have a bunch of ummmm...less than healthful stuff in it, but then, so do cookies and chocolate cake! LOL! This one is just marvelous! The ice cream filling is quite rich and refreshingly mild in peppermint flavor. It took about 8 ounces each of chocolate creme cookies (*you* know which ones!) and candy canes to equal the amounts required by the recipe. The most time consuming part was unwraping the shrink-wrapped cellophane off the blasted candy canes and breaking them up into just the right sized pieces. The food processor and small blender both just pulverized them, so I ended up breaking them up with a meat mallet in a pie tin. Anyway, I'm going to stock up on candy canes before the holidays are over so I can make this a couple more times throughout the year! Thanks so much for this recipe!
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7 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

Hot and Sour Chicken Soup

Reviewed: Mar. 18, 2007
The only change I made was to double the red pepper flakes as another reviewer suggested. It could probably use a full teaspoon, actually. Other than that, this is the one, folks. Never had better! Thanks so much for this recipe, Morphius_Rae!
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4 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

Exquisite Pizza Sauce

Reviewed: Sep. 16, 2008
Just got done trying this sauce out on a couple pizzas. It is just wonderful! Nice tomato-y flavor, not too strong on the herbs and spices and there was enough in one recipe to easily coat 3 12-inch pizzas with a little left over. Per the suggestions below, I cut the honey down to 1 Tablespoon and I didn't have any anchovy paste (though I'd have used it). I let the sauce sit for about an hour and a half and the flavors had blended very well. I think I'll make up a few batches, let it set overnight in the refrigerator and then divide it up for freezing. Thanks so much for this recipe!
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2 users found this review helpful

Spaghetti Pie III

Reviewed: Nov. 11, 2008
Great recipe, Chubs! a very good diversion from the normal ground beef/pasta casserole. Thanks! I used homemade marinara instead of bottles. As per some of the reviews, I added mixed sour cream mixture into the cooked spaghetti before putting it into the baking dish to help keep the spaghetti moist during the baking. I also broke the dry spaghetti in half before boiling it to allow for easier and more even dispersion in the baking dish. I used all of the ingredients in the amounts specified and it was really quite good. The marinara gave it a great Italian flair, but the cheddar cheese kind of mitigated that. Next time I will substitute a Provolone/Parmesan mix and see how that goes. I served it with Italian seasoned toast points and a tossed salad with a lemon vinaigrette.
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6 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Dec. 14, 2008
I have yet to try any of the other Alfredo sauce recipes...and don't think I need to! I made this tonight and it was just wonderful. Quick? Yes! Easy? Yes! Delicious? You bet! 'Nuff said, other than Thanks, Dawn Carter!
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2 users found this review helpful

Fudge Puddles

Reviewed: Feb. 15, 2009
Okay, debzy - That's enough of *that* kind of stuff! LOL! WOW, are those good! They had a wonderfully light peanut butter flavor that was not overpowered by the fudge, they were fun to make and not so difficult that a ham-handed baking mechanic (as vs Baking Chef!) like me can make them. I used your recipe as written, making minor adjustments for my 8,000 foot altitude. I also lined the mini-pan with liners and used a #50 (4 teaspoon) scoop instead of rolling the somewhat sticky dough into balls by hand. I grant you that the scoop, which measures about 1-1/4 inches in diameter nets a ball that is slightly under 1" in diameter; still a few of them mushroomed slightly on top during baking. I'll try a #60 (1 Tablespoon) scoop next time. I ended up with 32 cookies when done, and anticipate about 48 with the slightly smaller scoop. The more, the marrier! I also used the Ziplock piping bag trick to fill them with the fudge, and that worked out very well. And, ummmm....don't worry about the 1/2 cup or so of excess fudge. I'll just make a batch of cinnamon ice cream to top with that!
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2 users found this review helpful

German Potato Salad

Reviewed: Mar. 4, 2009
Now, understand that I don't know what real German potato salad is supposed to taste like, but this was really, really good! One of my guests is not a fan of German potato salad, but she had a second helping...a large one, and raved about it. I served it with roasted chicken and broccoli. Next week I will serve it with grilled pork chops and make it with cider vinegar.
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5 users found this review helpful

Salmon Chowder

Reviewed: Mar. 4, 2009
Fish chowder? Yuk! Well, I do like clam chowdah and I have a can of salmon and some aging potatoes that need to be used, so I guess I'll give it a try. Hmmmm! This is marvelous! Made a meal of it with some chicken salad sandwiches and it went over very, very well. I do see what one reviewer meant when they said it was their new "comfort" food! Thanks, Kenulia, for this wonderful recipe!
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2 users found this review helpful

Chicken Pesto Pizza

Reviewed: Aug. 3, 2009
Excellent! I picked up some fontina and Trader Joe's pesto when I was in the big city last week, used a home made pizza crust (pre-baked) and chicken breast meat I had used to make broth. I topped half the pizza per instructions and the other half using some hints and adjustments from the reviewers. The basic side was very good and would rate 5 stars by itself, especially as an appetizer. On the other half, I used about double the cheese, and added some very thin slices of Roma tomato and a little sprinkle of red pepper flakes. That half was excellent as well! Thanks, Lisa...and thanks reviewers!
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3 users found this review helpful

Banana Crumb Muffins

Reviewed: Aug. 6, 2009
Lisa, this was a wonderful recipe - Thank you! Other than my normal adjustments for altitude (I'm at 8,000 feet), I followed your recipe to the letter. My recipe made 12 (instead of the noted 10) muffins. I took 6 of them fresh out of the oven to a dinner and everyone raved. 5 more went to a small (adult) water-painting class today and again they received raves. They were not too sweet, they were moist and the topping had a wonderful crunch. The banana flavor is not overpowering and there's just enough cinnamon in the crumb. We placed today's day-old muffins in a toaster oven ("top-only" setting) for a couple minutes to freshen the crunch on top. Thanks again!
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3 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

Bacon-Roasted Chicken with Potatoes

Reviewed: Nov. 27, 2009
Oh, YUM! Thanks, CFcooks! As recommended below, I laid the bacon over the chicken pieces rather than actually wrap them, and got some good crisping. The spice mixture worked very well with the bacon, chicken and the potatoes (chunks of regular Yukon Gold) as well. Served this to my sister as a Thanksgiving dinner, along with butternut squash, tossed salad and pumpkin cheesecake and she loved it, too - said to put a gold star on the recipe! Thanks again!
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6 users found this review helpful

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