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

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WileyP

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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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45 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

Lemon Sorbet

Reviewed: May 21, 2008
Adictive! I made the recipe as written, adding only a couple tablespoons of good vodka (as I most always do to ummm...keep it from getting to frozen. Yeah, that's why!). My guests raved about it. The only (and I mean *only* criticism I got was that one person thought it might be even better if I left out the diced zest. I disagree.
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8 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

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

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

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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5 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

Southwest Dipping Sauce

Reviewed: Apr. 11, 2009
This is a very good dipping sauce, thus the 5 stars. However, if you're looking for something with a southwest flavor, I recommend you look elsewhere. I fail to taste any connection to the the southwest here - this is more like a typical thousand island dressing.
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3 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

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

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

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

Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Reviewed: Dec. 18, 2009
An excellent pork stir-fry - thanks for the recipe, Jenny G! Neither the ginger nor the hoisin is overly strong, and the applesauce gives the sauce just the right touch of sweetness. Very easy to prepare (even for a kitchen "mechanic" like me!) and everyone loved it. I can see where this would lend itself to all sorts of additions to help make it a real one-dish meal.
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3 users found this review helpful

Bacon Cheddar Deviled Eggs

Reviewed: Dec. 31, 2009
Thanks, Emily, for this recipe. The eggs are delicious...and I hope to keep them around long enough to take them to the New Year's Eve party tonight! They seem to be a little shy on the cheddar flavor (perhaps using a sharp cheddar might be just the extra zing that's needed), but still outstanding.
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2 users found this review helpful

Gingerbread Biscotti

Reviewed: Jan. 4, 2010
I don't know what the difficulty is that some folks seem to have with this recipe. With the exception of normal adjustments I make due to my altitude (8,000 feet), I followed the recipe and these biscotti come out fantastic! My dough was not as "sticky" as it probably should have been, but then, I add 25% more flour. Still, the texture and crumb were perfect and they toasted up beautifully during the second bake. I added a sugar glaze (1 cup confectioners' sugar and 2 Tbsp. water) after they were done.
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3 users found this review helpful

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