wisweetp Recipe Reviews (Pg. 2) - Allrecipes.com (10732242)

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Paleo Friendly Banana Shake

Reviewed: Nov. 23, 2013
I used two small bananas and did have to increase the coconut milk a bit, but this is great. I added a teaspoon of roasted almond butter,too. This will be in regular rotation for me!
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4 users found this review helpful

Slow Cooker Philly Steak Sandwich Meat

Reviewed: Nov. 8, 2013
We haven't even made it to sandwiches yet, but I had to rate this one. WARNING: the smell of this cooking will make you want to eat the paint off the wall! This stuff is good...really good. I didn't have sirloin but had bought a chuck roast on sale and just trimmed the fat and sliced it. I didn't use the bourbon (non in the house), and I used a Corona beer (just what I had on hand). I also had to change up the spices due to my limitations...I used summer savory and marjoram (no thyme or dried basil), and I omitted the powders (chili, onion, and garlic). I used 5 really big garlic cloves and didn't feel I would miss the garlic powder. And I don't realy care much for chili powder. I also omitted the cumin (non on hand and don't really care for) and the beef bouillon (don't do those cubes, LOL) and used a splash of beef broth instead. I used my homemade smoked jalapeno hot sauce, and I used hot smoked paprika. I added a touch more soy sauce, too, just to use up the bottle. I just took a taste to check the meat tenderness and had to stop myself from dipping out a generous serving! This is a definite keeper. Thanks, Duboo!
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2 users found this review helpful

Natural Protein Bars

Reviewed: Oct. 3, 2013
I have made these bars before (very tasty made per the recipe!), but I was looking for a foundation for making something similar to the Nature Valley protein bars. I had to go with what I had in the pantry, so I used brown rice instead of corn syrup, brown rice puffed cereal instead of corn flakes, and an unprocessed cane sugar instead of white sugar (and used dark brown sugar--again just what I had on hand). I also added 2 cups peanuts (roasted at home and very lightly salted)and the whole bag of chocolate chips (bittersweet chips is what I had on hand), and I added a splash of vanilla and a scoop of protein powder to the peanut butter mixture before I added the dry ingredients. My end result was almost spot on for what I was going for, and it actually tastes even better than the store-bought bars. I cooked my mixture in the microwave for about 2 1/2 minutes. It turned out perfectly!
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1 user found this review helpful

Babe Ruth Bars

Reviewed: Oct. 3, 2013
I have made these bars before (very tasty made per the recipe!), but I was looking for a foundation for making something similar to the Nature Valley protein bars. I had to go with what I had in the pantry, so I used brown rice instead of corn syrup, brown rice puffed cereal instead of corn flakes, and an unprocessed cane sugar instead of white sugar (and used dark brown sugar--again just what I had on hand). I also added 2 cups peanuts (roasted at home and very lightly salted)and the whole bag of chocolate chips (bittersweet chips is what I had on hand), and I added a splash of vanilla and a scoop of protein powder to the peanut butter mixture before I added the dry ingredients. My end result was almost spot on for what I was going for, and it actually tastes even better than the store-bought bars. I cooked my mixture in the microwave for about 2 1/2 minutes. It turned out perfectly!
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2 users found this review helpful

Vegetarian Chickpea Curry with Turnips

Reviewed: Sep. 19, 2013
Great vegetarian dish. I omitted the cumin (don't really care for it) and used Garam Masala instead. And I used rutabaga instead of turnip and crushed fire-roasted tomatoes instead of tomato sauce because that's what I had on hand. I also added the whole onion and pepper (red Diablo from my garden). I didn't use the red pepper flakes but added a generous dose of cayenne which was perfect. I also added chopped kale for the last half or so of cooking time. I will definitely make again, but I'm thinking about roasting the veggies first to caramelize them a bit (still leaving them firm) and then proceeding. This dish has endless possibilities!
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2 users found this review helpful

Habanero Heat Salad Dressing

Reviewed: Sep. 11, 2013
I thought this was great. I had to change a bit due to personal preference and pantry limitations. I used half sesame (untoased) and half roasted peanut oil instead of olive oil--personal preference--and a red serrano pepper from my garden--what I had on hand. I also used a natural peanut butter so I added a bit of honey, too. I love the idea, and the taste is great. Makes a great sauce for pasta or other grains, dip, marinade, etc. It's definitely a keeper recipe. Thanks, Soup Lover-Sue!
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Gluten-Free Cherry Cobbler Muffins

Reviewed: Aug. 11, 2013
These were pretty good. I thought they would have a bit flavor than they did, but it's a good base for me to build on. I did use gluten free flour, and I also added a splash of vanilla extract along with the almond. I used coconut oil and because we don't normally use white sugar, I used an unprocessed cane sugar in place of that. And I used dark brown sugar in the topping. I also used buttermilk instead of milk and added a pinch of baking soda. They are nice and tender but just a little bland. I think next time I'll add some grated orange or lemon zest or oil and see how that works out. The recipe's a great idea and a keeper, but it needs a little more flavor for us. Thanks for posting!
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2 users found this review helpful

Strawberry Jam

Reviewed: Jun. 20, 2013
I had some organic strawberries from the store in the fridge which needed to be used. My strawberries are coming in now, and I can't bring myself to eat the ones from the store with lovely vine-ripe ones waiting for me! But I didn't want to waste them and decided to try some jam. I didn't have any pectin and didn't really want to use any and found this recipe here and in a few other places on-line otherwise, too. I had only 1 1/2 pounds of strawberries, so I adjusted to 3 cups of sugar but used the juice of a whole, large lemon. I didn't measure the juice. I got busy, and it cooked to about 230, but it turned out great anyway. Once I turned off the heat, I added some vanilla. Oh, and I didn't crush the strawberries, I just used them chopped. It will be a bit firmer than the orinal intended outcome, but the flavor is great, and I consider it a success. I got 2 full pints from my batch.
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3 users found this review helpful

Blackened Chicken Alfredo Pizza

Reviewed: Jun. 8, 2013
The Alfredo sauce is great. My rating is for the sauce only since I already had my favorite pizza crust in the fridge, and I was planning to use morels and baby broccoli to make a pizza. I decided to make a white pizza and had seen a review of this earlier and figured I'd give the sauce a try. The consistency was perfect. I had only parmesan cheese, and I halved the recipe, too. I had more than enough sauce even with half the recipe, so I'll be able to make another one soon! I will definitely try the blackened chicken, too.
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8 users found this review helpful

Morel Mushroom Bisque

Reviewed: Jun. 7, 2013
The morel season is just too short. This is a delicious soup. I only changed two things: I used unsalted chicken broth instead of water and soup base, and I used fresh thyme. Definitely rich, but sooo worth it. I wouldn't dream of trying to make this low fat...it's an indulgence all around, and you won't regret it!
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2 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Jun. 6, 2013
I wanted to like this. I love creamy tomato soup and make it all the time. But I was looking for something a little different to try and decided to give this a shot. Good tomatoes are not to be found at the store right now, so I used a can of high quality fire-roasted diced tomatoes (my favorite brand that I use all the time), and I used jarred, pureed tomatoes instead of juice (again a brand that's my favorite that I use all the time). The end result just didn't cut it for me. It was more cream/butter flavor with a very slight tomato flavor, but without the onions and garlic I usually use, it was pretty bland. I have never used butter in my tomato soup (always use olive oil) nor do I normally use more than a quarter cup or so of cream, so this one was really too buttery/creamy for me. I did not find the basil flavor too much. Thanks for the idea to try, but I'll have to stick to my usual version.
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0 users found this review helpful

Cheese and Bacon Potato Rounds

Reviewed: Jun. 4, 2013
My family loved these. I had golden potatoes on hand and just used those. I omitted the butter and just tossed my slices with a bit of olive oil. I also sprinkled the slices with salt, pepper, and smoked paprika. I've made 2 batches in a week, but I felt that these didn't really give me the browned and crispy potatoes that we prefer when they were baked at 400, so the second batch, I cooked at 450. Much better for us. When done, I added the cheese and bacon and broiled for a couple of minutes. I sprinkles with fresh chives (no green onions) when they came out of the oven and dolloped sour cream when served. They were a hit!
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1 user found this review helpful

Delmonico Potatoes

Reviewed: May 27, 2013
This is yummy. We really don't care for processed cheese, so I used a sharp cheddar and a little colby jack, too, instead. I layered the cheese, potatoes, and onions and poured the milk mixture over the top, and I used evaporated milk instead of half and half. I also added some garlic powder, dry mustard, and red pepper to the milk mixture. I don't know how close my end result is to the recipe, but we love it; that's a success in my book! Mine did take much longer than the time in the recipe, but my hash browns (I used Yukon Gold frozen ones) were just partially thawed, so I expected that.
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1 user found this review helpful

Ryan's Reverse Popper Dip

Reviewed: May 8, 2013
Excellent, excellent dip. I used fresh breadcrumbs from a stale baguette I had on hand (they were pretty dry) but stuck to the recipe otherwise (a major feat for me, lol!). Hands down, the best popper dip I've tried. Thanks, Cat Hill...this one's going into the keeper pile, and I can't wait to make it with my fresh peppers! Really, any pepper would be good, and I'll try a mixture this summer.
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2 users found this review helpful

Cherry Ginger Infused Tea

Reviewed: Mar. 30, 2013
Omg, is this ever good! I will make this again and again and again! I added a drop of vanilla extract, also.
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7 users found this review helpful

Chicken Souvlaki with Tzatziki Sauce

Reviewed: Mar. 28, 2013
This is very, very close to how I make this dish. I use a Greek spice blend rather than just oregano, and I drain my cucumber well before adding to the yogurt. I also add a bit of fresh dill to my tzatziki. We love these. They are soooo good served on warm flatbread!
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5 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Mar. 20, 2013
I really liked this. But necessity is the mother of invention as they say, and I really had to improvise. I had a pound of ground turkey breast that needed to be used, and this came up in an ingredient search. I halved the recipe since I had only a pound of meat. I had no breadcrumbs. But I did have a ground mixture of corn flakes and provolone CheezIts that I used to coat chicken earlier this week. I subbed that mixture for the breadcrumbs. I also added a handful of shredded carrots for moisture, and I added finely chopped onions and red bell peppers...just a bit of each, for flavor. I had only sharp cheddar, and I added less the full amount..didn't really measure. I don't like ketchup alone as a topping for meatloaf, so I mixed homemade whole-grain honey mustard and ketchup. The end result was very tasty, and I'm glad I found this recipe. I'll definitely make again.
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1 user found this review helpful

Boiled Water

Reviewed: Mar. 20, 2013
SERIOUSLY?!? I would NEVER make something that contained so few calories and fat. You need fat to live, people! And this is not an authentic recipe! You need to fill the pot BEFORE you put it on the heat! I wanted to give this no stars, but I had to give it at least one to submit a review. :-)
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3 users found this review helpful

Diana's Guinness® Chocolate Cake with Guinness Chocolate Icing

Reviewed: Mar. 16, 2013
Pretty good. I had hoped for a bit more stout flavor, but it's a pretty good end result. I used buttermilk in place of creme fraiche (didn't have any), and I subbed Whey Low for the sugar. A couple of reviewers mentioned the cake was dense, so I added a teaspoon of baking powder to the batter. That did the trick. The cake was light and fluffy. I cut the recipe in half, and it made 12 cupcakes. The icing is just a little too sweet for me. I added a tablespoon of espresso powder, and that helped. The family loved them, so it's a success.
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2 users found this review helpful

All-Natural No-Bake Cookies

Reviewed: Mar. 11, 2013
My mom and I made the original no-bake cookies many times while I was growing up. I always loved them, but I haven't made them in a long, long time. When I came across this recipe, I decided to give it a try and see if they were as good as what I remember the originals to be. We loved this recipe. It's not too sweet. I used a little less than a cup of honey which was perfect for our tastes. I also added a couple tablespoons ground flaxseed meal, and I doubled the vanilla. I used natural crunchy peanut butter. The texture is softer than the original, but they set just fine. The texture is great...creamy and a little chewy from the oats. This one's a keeper for us. I think it would work great with agave or brown rice syrup, too.
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13 users found this review helpful

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