wisweetp Recipe Reviews (Pg. 3) - Allrecipes.com (10732242)

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Roasted Yam and Kale Salad

Reviewed: Jan. 7, 2013
Sweet potatoes and kale...2 of my favorite veggies! I like Lacinato kale in this, and I prefer sherry vinegar to red wine vinegar, but either way, this is delicious!
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Mississippi Tea Cakes

Reviewed: Jan. 7, 2013
My mom gave me this same recipe many years ago. She's been making them for a couple of decades. They are really good and can be flavored any way you like. We usually chill the batter in the fridge for a few minutes to keep them from spreading too much. We like them a little chewy. Just a good basic tea cake recipe, and it's perfect!
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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Jan. 7, 2013
Ok, I admit I had to change this. I love green beans but hate cilantro. But I thought the recipe sounded great for the beans and gave it a shot adding parsley and just a bit of basil. It was really good. I added the garlic a little earlier because I wanted it to cook a bit longer, and I think onions would be really nice in here, too. It's a keeper. I can't wait to try with my fresh green beans and herbs next summer!
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Tangy Potato, Green Bean and Bacon Salad

Reviewed: Jan. 7, 2013
I think I could eat this EVERY SINGLE DAY! I love, love, love this dish. I love it hot, I love it room temperature, I love it cold. Did I mention I love it? : ) I like to add fresh red bell peppers or halved cherry tomatoes sometimes, too, and they're good additions. So very good! Thanks, Don!
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Fresh Ginger Carrot Salad

Reviewed: Jan. 7, 2013
I cut this way down in serving size since I'm the only one in the house that eats it, but it's fantastic. I used greek yogurt, unsweetened shredded coconut, and added a splash of vanilla. I'm still learning to love carrots, but this is one way I definitely love them! My mom really liked it, too.
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Peaches 'n Mint Juice

Reviewed: Jan. 7, 2013
Using really ripe and flavorful peaches is essential for this in my opinion. It's a great juice, and I can't wait to make in the summer with fresh mint from my garden and fresh peaches from the farmer's market. It's definitely a keeper. Oh, and it's great with a slice of fresh ginger in it, too! Thank you for this one! I love it.
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4 users found this review helpful

Chicken Pot Pie Soup with Toasted Almonds

Reviewed: Jan. 6, 2013
I like the touch of the almonds, but this was pretty bland for our tastes. My only change was to use fresh sauteed mushrooms instead of canned...oh and I served with homemade biscuits instead of pastry shells. I think this really needs onions and perhaps a touch of garlic with plenty of black pepper, too. I would also prefer a more veggies...corn and broccoli would be a good start for me. It's a good base recipe, and I would make again with changes to suit our preferences. I also would omit the chicken base, i think...not really crazy about that flavor. Thanks for the idea!
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Nutella Hot Chocolate

Reviewed: Dec. 30, 2012
Made this for my husband's teenage son (without the Frangelico) and just added a shot to mine. I also used whole mik instead of half and half. It tastes just like liquid Nutella...imagine that! : ) I also added a splash of vanilla. I would make again, but I think I'll have to add some dark chocolate or cocoa to mine as it 's just a bit too sweet for me. Teenager loved it, so it's a keeper. It's certainly easy! Thanks for the recipe.
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Homemade Irish Cream

Reviewed: Dec. 22, 2012
This turned out surprisingly well, but holy cow, is it ever strong if you make according to the recipe! I started with 1 1/2 cups Jameson whiskey, and that was WAAYYYY too strong for me. I doubled the recipe keeping the 1 1/2 cups whiskey, and it's perfect. I also used some half n half in place of some of the cream as suggested by other reviewers, and I used a mocha syrup (homemade) and omitted the coffee granules. I also used only a tiny drop of almond for the whole 2x recipe, and I kept the mocha syrup at 2 TBS, also. I now have 3 jars in the fridge...one for me, and 2 for gifts. Judging from the taste now, this is definitely a keeper. It's very good.
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Original Irish Cream

Reviewed: Dec. 22, 2012
This turned out surprisingly well, but holy cow, is it ever strong if you make according to the recipe! I started with 1 1/2 cups Jameson whiskey, and that was WAAYYYY too strong for me. I doubled the recipe keeping the 1 1/2 cups whiskey, and it's perfect. I also used some half n half in place of some of the cream as suggested by other reviewers, and I used a mocha syrup (homemade) and omitted the coffee granules. I also used only a tiny drop of almond for the whole 2x recipe, and I kept the mocha syrup at 2 TBS, also. I now have 3 jars in the fridge...one for me, and 2 for gifts. Judging from the taste now, this is definitely a keeper. It's very good.
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Chocolate Syrup

Reviewed: Dec. 22, 2012
Very nice recipe. I halved for my purposes today and added a tablespoon instant espresso powder. I also added a tablespoon of ClearJell thickener (from King Arthur Flour) to get the texture I wanted as I think it would have been too thin otherwise. And I used a minimally processed cane sugar instead of white sugar. It turned out perfectly and far superior to Hershey's. Thanks for the recipe! So easy and so good...
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Creamy Succotash with Bacon, Thyme and Chives

Reviewed: Oct. 31, 2012
I love succotash, so I knew I would love this. This is great with the fresh thyme, but I don't really care for it with the dried...it's just a bit too strong. However, the recipe can be altered as you see fit, too. I first made this for Thanksgiving a couple of years ago, and to my surprise, even those who professed to hating lima beans (butterbeans if you are a Southerner!), loved this dish. I usually use half and half instead of cream. It works well, too.
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3 users found this review helpful

Sweet Carrot Salad

Reviewed: Oct. 22, 2012
In the past year, I'm happy to say I've gotten past my aversion to carrots, and as long as I stick to the organic ones which just taste sweeter to me, I like them quite a bit. I loved this. I did, of course, tweak a bit for my taste and used greek yogurt instead of mayo (not a mayo fan), and I also tossed in some diced crystallized ginger. And I had fresh pineapple I needed to use and just chopped it finely. Th end result is delicious, and it just gets better as it sits!
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5 users found this review helpful

Whole Wheat Sweet Potato-Apple Butter Muffins

Reviewed: Oct. 11, 2012
I loved these. I had a baked sweet potato in the fridge, and I mashed that and used instead of pumpkin--I prefer sweet potatoes, anyway. I also used apple butter since I never had applesauce, and I omitted the white sugar (they are plenty sweet without it, especially with the apple butter). I was a half cup short on ww pastry flour (use that in muffins since it makes a lighter product), and I added 1/2 cup ground pecans (couldn't readily find my pecans in the freezer!). Obviously, I didn't add pecans, but I did add raisins (black because that's all I had). I also used separate spices instead of punpkin pie spice (allspice, ginger, cardamom, and nutmeg--my personal fave blend). They are moist and light, and I love them! Like other reviewers, I would recommend using the oil--the texture will be much better, especially with ww flour. Thanks for this...I will definitely be making these over and over this fall and winter!
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5 users found this review helpful

Honey Roasted Carrots

Reviewed: Oct. 6, 2012
I used a pound of organic baby cut carrots and cut each one in half. Since my carrots were already very sweet, I used about half the honey, and I also sprinkled a little sherry vinegar over the mixture...just a few drops. I roasted them at 400 degrees on a baking sheet covered in parchment paper for 30 minutes or so then turned the heat to 425 for another few minutes. They were lightly browned and delicious! I do think that 350 is a bit too low for cooking if you want them browned, so take note of your temp if you want them caramelized. And don't crowd them too much. Cooked this way, I loved these, and I'm already planning to head back to the store within the next day or so for more carrots!
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5 users found this review helpful

Honey Roasted Carrots

Reviewed: Oct. 6, 2012
I used a pound of organic baby cut carrots and cut each one in half. Since my carrots were already very sweet, I used about half the honey, and I also sprinkled a little sherry vinegar over the mixture...just a few drops. I roasted them at 400 degrees on a baking sheet covered in parchment paper for 30 minutes or so then turned the heat to 425 for another few minutes. They were lightly browned and delicious! I do think that 350 is a bit too low for cooking if you want them browned, so take note of your temp if you want them caramelized. And don't crowd them too much. Cooked this way, I loved these, and I'm already planning to head back to the store within the next day or so for more carrots!
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9 users found this review helpful

Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Oct. 2, 2012
I loved these. I had a baked sweet potato in the fridge, and I mashed that and used instead of pumpkin--I prefer sweet potatoes, anyway. I also used apple butter since I never had applesauce, and I omitted the white sugar (they are plenty sweet without it, especially with the apple butter). I was a half cup short on ww pastry flour (use that in muffins since it makes a lighter product), and I added 1/2 cup ground pecans (couldn't readily find my pecans in the freezer!). Obviously, I didn't add pecans, but I did add raisins (black because that's all I had). I also used separate spices instead of punpkin pie spice (allspice, ginger, cardamom, and nutmeg--my personal fave blend). They are moist and light, and I love them! Like other reviewers, I would recommend using the oil--the texture will be much better, especially with ww flour. Thanks for this...I will definitely be making these over and over this fall and winter!
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3 users found this review helpful

Tangy Mustard

Reviewed: Sep. 29, 2012
Very good mustard. Dried thyme is not a favorite for me, so we omitted that, and I didn't have any oriental mustard seeds and omitted those, too. Nevertheless, the mustard is very good already even though we just made today. I added more honey to one of the jars, and that's great, too. I will definitely make this again! ADD'L INFO: I mixed some of this mustard with a bit of heavy cream to make a mustard sauce for grilled chicken and steak....AWESOME!!
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Fiery Liquid Gold

Reviewed: Sep. 29, 2012
This is a good sauce. We made today with our fresh from the garden peppers. We don't care for habanero peppers, so we used Devil's Tongue which are on par heat-level wise. I drained the peaches and used apple cider vinegar. I also omitted a few things based on other reviews...I didn't use the molasses or prepared mustard (I used about a teaspoon of powdered mustard and subbed honey for molasses), and I didn't use the cumin, coriander, or ginger. And I used smoked paprika, and I also smoked my Devil's Tongue peppers for a bit. While it's not exactly the same sauce, it's quite good, and this recipe was an excellent starting point. Like others, my sauce turned out a bit darker, but the flavor is really good.
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Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Sep. 29, 2012
This is a good sauce. We made today with our fresh from the garden peppers. We don't care for habanero peppers, so we used Devil's Tongue which are on par heat-level wise. I drained the peaches and used apple cider vinegar. I also omitted a few things based on other reviews...I didn't use the molasses or prepared mustard (I used about a teaspoon of powdered mustard), and I didn't use the cumin, coriander, or ginger. And I used smoked paprika, and I also smoked my Devil's Tongue peppers for a bit. While it's not exactly the same sauce, it's quite good, and this recipe was an excellent starting point. Like others, my sauce turned out a bit darker, but the flavor is really good.
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2 users found this review helpful

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