SKYRA Recipe Reviews (Pg. 1) - Allrecipes.com (1912311)

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Strawberry Muffins

Reviewed: Jul. 7, 2009
Wow! didn't read others' recommendations before making--in a rush--wish I had; muffins were tasteless; take the time to read the recommendations before making this recipe; next time I make it, I will!!
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1 user found this review helpful

Apple Strudel Muffins

Reviewed: Oct. 19, 2008
Fantastic! These are moist and delicious. I read previous reviews and used 1/2 brown, 1/2 white sugar in the batter, also doubled the apples; half grated; half chunks (about 4 med-small to make up 3 cups)--next time I might triple the apples. I added 1 1/2 tsp. of vanilla because I love vanilla. Also, definitely add 1 tsp. cinnamon to the studel topping, if you like spice. I used a combo of apples--spry, mac, and wealthy--make sure to use a tangy apple like mac or granny smith in your mix to get a little extra tang. Yummy!
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3 users found this review helpful

Banana Bran Muffins

Reviewed: Jan. 23, 2008
Moist and tasty! I made many of the changes suggested by previous reviewers, subbing the butter for apple sauce, adding 1 c. of wheat bran, using 1/2 white and 1/2 whole wheat flour, adding pumpkin pie spice (plus 1 tsp. extra cinnamon 'cause I like things spicy), used 4 bananas because that's what I had, and I used soy milk instead of cow's milk. My husband and I thoroughly enjoyed the muffins; I'll definitely make them again! ;)
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6 users found this review helpful

Simple Southwestern Chicken Salad

Reviewed: Jan. 23, 2008
Yum! This was delicious. I altered the recipe quite a bit. I made it vegetarian by adding a can of Morningstar Farms 'Diced Chik', instead of chicken. I also added 3 chopped green onions, 1/2 a chopped green pepper, an entire chopped tomatoe, a can of kidney beans, a can of Peaches and Cream corn, about 1/2 c. of mild salsa, 1/4 c. extra mayo, a little bit of water to thin out the dressing (about 3 Tbsp.), decreased the taco seasoning to 1 1/2 Tbsp. (1 ounce=2 Tbsp.), and of course added lots and lots of cilantro because we are cilantro lovers in our household. Very tasty served as a wrap in a warmed whole wheat flour tortilla with some lettuce.
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2 users found this review helpful

Cranberry, Sausage and Apple Stuffing

Reviewed: Oct. 14, 2007
Absolutely fan-double-tastic! I am in love with this stuffing! I made it vegetarian by subbing the sausage for a package of veggie sausage crumbles and using vegetable broth instead of chicken. I like to use Granny Smith apples and I add a couple extra apples because I'm an apple freak! And I make my own poultry seasoning. I also use *fresh* rosemary to taste; adds a bit more zing, less bitter than dried and makes the dish tastier. I cook it in two separate (covered) casserole dishes so I have one to take for a holiday dinner and one extra to keep all to myself! Cook in the oven at 350F for about 50 mins. Add a lil extra broth if you feel the mixture is too dry before baking, but don't go cray with it or it'll go mushy. Yum! ;)
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7 users found this review helpful

Glazed Cranberry Carrots

Reviewed: Oct. 14, 2007
Awesome recipe! I made just enough for my husband and I for dinner. I didn't have any lemon juice, so I boiled baby carrots in half apple juice / half water for a lil added acidity and some extra taste. The key to the glazed sauce is to make sure your element is still hot and keep stirring to coat until everything has melted nicely. The recipe is easily adaptable for smaller portions. I will definitely make the larger portion of this for Xmas! Thanks ;)
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12 users found this review helpful

Garlicky Beet Delight

Reviewed: Jul. 28, 2006
Yum! Thanks for a fantastic recipe! My husband and I can't stop eating these beets when I make them. If your beets are fresh enough, you don't even need to add salt. I adjust the vinegar and oil to taste, add about a Tbsp. of honey and have substituted slivered onions for the garlic, for those who are not garlic fans. If you make the dressing before hand and pour it over the sliced beets and toss, you'll get less breakage.
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5 users found this review helpful

Upside-Down Coffee Cake

Reviewed: Jul. 28, 2006
A *huge* hit with everyone! I've made this about 6 times now and have found that as long as you make sure the cake batter is level with the cake pan you're using (before you put it in the oven), it'll cook to perfection with the least amount of mess. I use frozen peaches on top and fold about 1/2 cup of fresh blueberries into the cake batter. I find that frozen fruit works best; try and pick a 'sturdy' fruit for the top (tried frozen strawberries once and they went to virtual mush).I *triple* wrap my pan with aluminum foil and put it on a cookie sheet for extra spillage. I have an old school springform pan that doesn't have the buckles, which seems to work better than a regular springform pan. Be *very* careful when lifting off the aluminum foil from the pan; the caramel sauce is very hot! This is totally a keeper! Thanks for a scrumptuous recipe ;)
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44 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 1, 2005
Thank you Mrs. Sigworth! These are fantastic and SO easy to make. I second J.K. and would double the cinnamon/sugar coating mix next time, in order to have enough for all the cookies. Absolutely fabulous!
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