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Easy Biscuits

Reviewed: Dec. 14, 2012
I read the reviews that say these biscuits have not much flavour. Yet it's such an easy recipe that I simply had to try. So I made them with garlic powder, oregano, 1/2 tsp salt and grated Parmesan. Delicious. Then I tried with cinnamon powder and raisins. Wow, tasted fantastic with my morning coffee. These are so easy to make that you just can't go wrong. I've also made them with grated apples and cinnamon, chopped olives and rosemary, and sundried tomatoes and onion powder. The possibilities are endless. I'm still experimenting. Once I didn't have enough butter. I only had about 100g. No problem. They turned out fluffy and good. As suggested by another reviewer, I always pat them out thinner and stack 2 together. They pull apart easily for buttering and look nice. Do use buttermilk/sour milk if you have them. You'll love the final product. This is so much easier and tastes just as good as any scones recipes I've tried. I whipped them up in less than 15 mins, bake them for 18 mins (my oven) and have hot biscuits for tea or breakfast. Best way to impress last minute guests who come to tea/coffee. Brilliant basic recipe. Thanks for sharing.
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10 users found this review helpful

Elaine's Sweet and Tangy Loose Beef BBQ

Reviewed: Jul. 8, 2012
I made this by throwing all the ingredients together into the cooker. I used half the meat but I didn't halve the ingredients except for the ketchup. I omitted the ketchup and used 1 cup tomato purée. Upped the mustard too. Cooked on low for 8 hours. Tasted fantastic. Delicious. Definitely will make again. So easy and no mess. Thanks for the recipe! I think this will be very good the next time my son invites his friends over. Make a big batch of this meat, put out the pickles, cheese, lettuce and buns. Make a big bowl of coleslaw and the boys can feed themselves rather than keep ordering pizzas!!
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5 users found this review helpful

Irish Soda Farls

Reviewed: Mar. 8, 2012
I tried this recipe this morning. It worked! I mean bread in a skillet? I was wary. But the bread/farls turned out well. I halved the recipe and made 2 batches. First, I made as per recipe. Tasted unexciting and plain. In the second batch, I added 1/2 cup of toasted mixed cereals (with fruits, nuts & rolled oats) in place of 1/4 cup flour. I also added 2 tbp of butter and 1/4 tsp of soda. The farls still turned out soft and just like scones. I didn't bother to knead. Like a reviewer advised, I mixed it longer then hand shaped into flattened patty and placed on a clay pot. I didn't have a heavy skillet. It took about 4 mins a side. So quick and nutritious with the buttermilk and extra cereals. All in I had the farls on the table under 20 mins. A nice change from store bought bread or pancakes. I'm going to experiment with other ingredients like cheese, herbs and garlic powder! Maybe even choc chips. I'm so glad I found this recipe!! Thanks for posting.
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1 user found this review helpful

Shrimp Scampi

Reviewed: Feb. 17, 2012
I love this pasta and I can hardly resist ordering if I see it on a restaurant menu. The downside is, it's so expensive. Now that I know how to do it at home it'll be so much cheaper for me. I use half butter and half olive oil. It's really delicious.
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1 user found this review helpful

Sesame Snaps

Reviewed: Feb. 7, 2012
I've made these several times. They're really good and I always halve the sugar. For variety I've tried adding almond slivers, coarsely chopped nuts and chopped cranberries. So far all have turned out good. Better than store bought definitely but you've got to tweak it to your liking. To SueB, if you reduce the sugar by too much it can get crumbly coz sugar is the binding agent here. What I did was to spread the dough out thinner and it became crispier. But because I halved the sugar, I replaced 2 tbps of the oats with 2 tbps of corn flour to help bind the cookie. Mine have always turned out all right. To those who think this is not healthy because there is too much butter, actually, from what I've read, butter is a lot healthier than margarine and spreads that are mostly made from hydrogenated oils. This recipe baked with added fruits and served with a glass of milk will be a very nutritious breakfast or snack for anyone young or old.
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19 users found this review helpful

Holiday Cranberry Chutney

Reviewed: Jan. 5, 2012
I needed something interesting to go with the pre-dinner drinks for New Year party. Found this recipe and tested it. Made exactly as written. Tasted good but lacked that something. So for the big day I made the same chutney except instead of water I used sauvignon blanc. I also added a cup of homemade preserved orange peel. Served it with Brie and crackers. Everyone said it tasted great!! It ran out way before dinner was ready.
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3 users found this review helpful

Lemon Chewy Crisps

Reviewed: Dec. 15, 2011
I've made these cookies exactly as per recipe and they were really nice. Then one day I thought why not, and reduced the sugar to 1/2 cup, added 1/2 cup chopped cranberries, 1 tsp lime juice, upped the baking powder to 1 tsp and baking soda to 1/2 tsp. I baked them in tiny paper cups for 17 mins. They tasted very very good. To pass the acid test, I made these lemony cupcakes for tea with a bunch of discerning ladies but this time I topped them with cream cheese and a frosted cranberry which I also got from AllRecipes. Those baby cupcakes looked so pretty! My goodness, the ladies were fighting over the last few cakes. But they were all my good friends so we had a really good time with me handing out the recipe like favours!
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13 users found this review helpful

Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Nov. 6, 2011
This is really good. For the first time, I made it as written except I followed the advice of other reviewers and reduced the amount of sugar and added garlic. Couldn't stop eating. It's so good and appetising!! Now I make my own variations. I used EVOO instead of butter. I added mustard seeds and I also lightly crush the black peppercorns. I like to bite on them! I added onions too. I tripled the recipe, threw all into the slow cooker and cooked on high for 4 hours. I'd put them in jars and refrigerate them. Used them like pickles or relish for burgers/sandwiches. I served them whenever I serve roasts or fried meats. It gives a sharp refreshing contrast of taste and flavour. I even put a small amount on small squares of toasts and ham, topped with a dot of mustard. Served them as tapas with a big icy jug of sangria. It was very popular. I've even had it for breakfast with fried eggs and bacon.
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30 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Sep. 29, 2011
Yes, these are great indeed. 4 stars because it tasted better when I doubled the cheese and spices. I added some cayenne too. They are so easy to make. I doubled the size and served it with a chunky veggie soup for for dinner. They freeze ok. So go ahead make extra. Anytime you are busy, make a throw-everything-into-the-crockpot veggie soup and serve with these biscuits. Easy and tasty.
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4 users found this review helpful

Cajun Crab Soup

Reviewed: Sep. 27, 2011
It's delicious! I agree, the only setback is that it's too rich. So what I did was reduced the cream to under 1 1/2 cups and add about 1/2 cup of white wine. You won't believe the improvement to the soup till you've tried it!! This is going to be my all time favourite soup!!!
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3 users found this review helpful

Sweet and Tangy Slow Cooker Bar-B-Q Pork

Reviewed: Sep. 27, 2011
There are lots of such slow cooker bbq ribs recipes around but the sauce is one of the best I've ever tasted. It's sweet, tangy and spicy. I read some reviewers steamed or boiled the the ribs to get rid of some of the fats. Well my advice is grill away the fats and it's tastes fantastic! I got the idea from another recipe. I put the ribs under the broiler for 6 mins each side. Watch the fats melt out and the meat gets charred slightly. Looks n tastes great!
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14 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 20, 2011
Wanted to roast chicken so I googled for a recipe. Many came up and I read a number. I decided that this sticky roast chicken and another known as "perfect roast chicken" seem best. I married the 2 recipes and I made the best roast chicken for dinner tonight. I marinated the chicken as given above. But I wanted lots of veggies. So I added veggies (sweet potatoes, pumpkin, carrots and broccoli) in the last hour of cooking. When done I tented the chicken and swilled the hot veggies in white wine as suggested in the "perfect roast" recipe. Then I reduced the roasting pan juice with the wine drained from the veggies. Added a bit more black pepper. Served with a well chilled Sauvignon Blanc from Marlborough, NZ. Fantastic! Will definitely do it again, and again, and again ...
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3 users found this review helpful

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