wisweetp Recipe Reviews (Pg. 10) - Allrecipes.com (10732242)

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Coconut-Curry Lentil Stew Served over Quinoa

Reviewed: Aug. 29, 2008
Oh my. YUMMY! I did make a couple of changes, but this is wonderful! I added 1 yellow pepper, chopped, and used Garam Masala instead of the invididual spices..about a tsp and a half. And I used a can of crushed tomatoes instead of fresh, since my garden is a bit slow this year. I used chicken stock instead of water. This one will be a regular for me. UPDATE: I have made this so many times since I first reviewed...at least twice a month. It was the dish that convinced my carnivorous husband that going veg would be a possibility. For those who mentioned coconut powder, it is available at Asian markets, but if you cannot find, processing shredded coconut (unsweetened!) for a few seconds will give you a good substitute. It's best to me with french lentils as they have a really nice meaty texture, and I like over brown basmati rice, but my hubby likes the quinoa. It's even better left over when the flavors really meld. LOVE this one!!
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91 users found this review helpful

Fruit Dip II

Reviewed: Aug. 14, 2008
This has been my go-to fruit dip for 20 years. Never met anyone who didn't like it...especially good with strawberries. I always add a good dose of vanilla, also.
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6 users found this review helpful

Vickie's Beer Bread

Reviewed: Aug. 14, 2008
I've been making this bread for years. It's delicious warm from the oven and has a wonderful crust due to the butter...don't omit that part! It's great with dill added for tomato soup, shredded cheddar added with chili....you get the idea. It's not a good keeper for me, however, and is best eaten warm from the oven. A mild beer is best in my opinion, also.
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7 users found this review helpful

Streusel Rhubarb Bread

Reviewed: Aug. 2, 2008
I have no doubt this is absolutely delicious as written, but I did deviate a bit. I used half whole-wheat pastry flour, 2 full cups rhubarb, and a cup of finely chopped pecans. I also added more vanilla (always do!) and did not use the streusel topping to cut down on sugar a bit. They turned out to be extremely tender and flavorful with a very nice nutty flavor. Very lovely and a total hit with my family. They didn't last long!
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29 users found this review helpful

Sloppy Joe Sandwiches

Reviewed: Jul. 22, 2008
I've been making this since I was a teenager (too many years ago to count!)The only thing I do differently is omit the brown sugar. It's a quick, easy meal that everyone usually likes.
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3 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jul. 9, 2008
Very good. I used fresh, whole-wheat breadcrumbs spiced with red and black pepper, chipotle powder, garlic powder, and smoked paprika...didn't measure them but ended up using about a slice and a half. I omitted the fresh garlic because I was out and the chili powder and cumin because I don't like them and added some shredded cheddar cheese. They were delicious and even my confirmed-carnivore husband said they were really good. Next time (and there will be a next time!) I'll add some cooked brown rice for the chewy texture that's missing.
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4 users found this review helpful

Five Minute Ice Cream

Reviewed: May 27, 2008
Wow. We loved this recipe. I doubled the recipe and upped the strawberries (had to guess at the amount since my strawberries were in a 5 lb bag from Sam's!). I used around 7 cups of stawberries, about a cup of vanilla sugar, and about 2 cups of cream. Processed all for a few minutes and then froze for a a couple of hours. It was perfect for us and definitely a keeper. Thanks for the recipe!
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3 users found this review helpful

Grilled Salmon I

Reviewed: May 16, 2008
Very good. I didn't use the lemon pepper or additional salt but didn't feel it was missing anything. I didn't have time to marinate it as long as the recipe stated, and I think it would have been even better if I had. It creates a beautifully caramelized crust on the fish, which stays moist. This one's a keeper for us.
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4 users found this review helpful

Hungarian Goulash I

Reviewed: May 9, 2008
Pretty good basic recipe. I used bacon drippings to saute the onions and beef (my husband's Hungarian family uses LOTS of bacon) and used beef stock instead of water. I eliminated the salt and increased the paprika (used probably about 4 TBS, using half sweet Hungarian and half smoked Spanish, and also used 4 cloves garlic (we really like garlic!). I served it over buttered egg noodles. It was good but we felt it was missing something. I may continue to tweak for our tastes or serve over something more flavorful than plain egg noodles next time. The beef was fall-apart tender.
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12 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: May 5, 2008
Love this. Someone mentioned gumminess...here's a tip for a crispier crust: use a 9x13 pan. Self-rising flour makes this extremely easy, and I always add a bit of vanilla.
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5 users found this review helpful

Poppy Seed Chicken II

Reviewed: Apr. 14, 2008
I've been making this for years, and it's still one of my favorites. It's delicious as written, but it's also a great recipe for modifications. I haven't made one yet that wasn't good!
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2 users found this review helpful

Rhubarb Bread I

Reviewed: Apr. 14, 2008
This is a very good bread. I used buttermilk instead of milk and lemon juice and pecans instead of walnuts. I did not add the topping, and I always use more vanilla than called for. This is a keeper one for us. It stays nice and moist if it hangs around long enough!
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3 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Apr. 5, 2008
Good brownies with a nice texture. A very good in-between recipe to satisfy the majority. But they aren't quite intense enough for mine and my hubby's taste. I used bittersweet chips, but it was still a bit sweet. Thanks for the quick and very easy recipe, but I think I'll stick to my favorite recipe with the melted bittersweet chocolate as the base.
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2 users found this review helpful

Easiest Focaccia Recipe

Reviewed: Apr. 4, 2008
Great recipe. I added a good couple of shakes of Penzey's Brady Street Cheese sprinkle to the dough and topped it with freshly-grated Parmesan cheese and drizzled with oil. Baked on my pizza stone until golden brown and crisp on the outside. Delicious! Hubby and I ate the whole thing for dinner with homemade roasted red pepper-tomato soup!
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3 users found this review helpful

Spanish Style White Bean and Sausage Soup

Reviewed: Mar. 27, 2008
I cut back on the sausage a bit and used fire-roasted tomatoes for a smokier flavor.
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6 users found this review helpful

Baked Maryland Lump Crab Cakes

Reviewed: Mar. 11, 2008
Taste was good, but I prefer the cakes crispier. Had a bit too much egg for our taste, and we do prefer the saltines to the breadcrumbs--or even better, coated with panko. Thank you for the recipe, though. It was fun to try.
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3 users found this review helpful

Sweet Irish Bread

Reviewed: Feb. 25, 2008
Very good. I had to substitute a couple of ingredients...did not have cream of tartar or sour cream and used baking powder and buttermilk instead. I also added a bit of vanilla extract. It turned out beautifully. This one's a keeper for us.
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14 users found this review helpful

Bean Soup With Kale

Reviewed: Feb. 21, 2008
This gave me some excellent ideas to create a keeper for us. I kept the garlic, onion, kale, chicken stock, and white beans and used a can of fire-roasted diced tomatoes and a can of crushed tomatoes in place of the fresh tomatoes. I also added about half a cup of diced roasted red peppers and omitted the Italian herbs and used smoked Spanish paprika and let the soup simmer for about half an hour. It's thick, spicy, and delicious! And I know some of you hate when a recipe is rated when you change the ingredients so, but this one gave me such a great basis, I think it deserves 5 stars!
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7 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Feb. 18, 2008
Very good. I omitted the chili powder and cayenne pepper to ensure that everyone in the family was able to eat it. I will use fresh garlic next time I prepare (and plenty of it!), more onion, and try a chipotle hot sauce. It was very tender, and we used in tacos, burritos, etc. I'm looking forward to experiementing with the flavors. UPDATE: used fresh garlic and a bottle of chipotle hot sauce for another try. YUM!
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7 users found this review helpful

Alfredo Sauce

Reviewed: Feb. 13, 2008
The flavor was very good. I followed the recipe exactly, using freshly grated Parmegiano Reggiano. The sauce was very smooth, but I should have made a bit ahead and allowed to cool as I prefer a sauce a bit thicker than this turned out to be. I will make again but next time prepare ahead of time and use an extra clove of garlic and finish with freshly ground black pepper.
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3 users found this review helpful

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