wisweetp Recipe Reviews (Pg. 6) - Allrecipes.com (10732242)

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Soft-N-Fluffy Hamburger Buns

Reviewed: Jun. 28, 2011
I have made these buns many times since I first reviewed. They always turn out great. I started with using 2 cups whole wheat flour and 1 cup AP or bread flour. They were great. I now make them with all whole wheat flour (usually the white ww) and 3 Tbsp vital wheat gluten. They still turn out nice and soft...a little more dense than with AP flour, but we love the texture. I always make 8 buns instead of 12...this also makes great hot dog buns. It's just a great recipe and so easy. We never buy store buns any more.
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4 users found this review helpful

Teena's Overnight Southern Buttermilk Biscuits

Reviewed: May 30, 2011
These are good. The biscuits turn out soft with a moist inside. I subbed a couple tablespoons butter for some of the shortening for flavor and flakiness. I've been making biscuits for 35 years, and these are some of the easiest and certainly most convenient. I still prefer my usual recipe when I want flaky biscuits, but these are great when I want softer biscuits. They get 5 stars for the ease and the taste! NOTE to anyone making this recipe...you cannot use all-purpose flour unless you add your leavening ingredients and make your own self-rising flour!
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3 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: May 25, 2011
I know some hate when a review is posted and you change the recipe, but this was such a good starting point, I think it deserves a 5. What I did differently: used about a 1/4 cup sesame oil, low-sodium tamari sauce, fresh ginger juice, and agave nectar in the dressing. And for the veggies: sliced green onions, thinly-sliced yellow and red pepper, shaved carrots, and edamame. I also used black toasted sesame seeds. It's a beautiful and very tasty dish. I made for lunch and ate warm. Now it's going in the fridge for tomorrow's lunch cold and we'll see which way I prefer it. Oh, I also omitted the cilantro--can't stand the stuff. : )
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4 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: May 25, 2011
I know some hate when a review is posted and you change the recipe, but this was such a good starting point, I think it deserves a 5. What I did differently: used about a 1/4 cup sesame oil, low-sodium tamari sauce, fresh ginger juice, and agave nectar in the dressing. And for the veggies: sliced green onions, thinly-sliced yellow and red pepper, shaved carrots, and edamame. I also used black toasted sesame seeds. It's a beautiful and very tasty dish. I made for lunch and ate warm. Now it's going in the fridge for tomorrow's lunch cold and we'll see which way I prefer it. Oh, I also omitted the cilantro--can't stand the stuff. : )
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11 users found this review helpful

Old Fashioned Sicilian Succo

Reviewed: Apr. 27, 2011
I first made and reviewed this in January 2007, and I have made many, many times since. It is our absolute favorite meatball and sauce recipe. However...I do not like this made with tomato sauce, and I also bake my meatballs for a few minutes to brown rather than fry. I use crushed or ground tomatoes, and I always add chopped onion. Sometimes I add chopped roasted red peppers or carrots for a little sweetness if my tomatoes are particuarly acidic. Leftover sauce, makes a great pizza sauce. We used it on the Brick-oven pizza from this site (another favorite of ours), and it's wonderful--try adding thin slices of the meatballs to the pizza before popping in the oven--fabulous! We sometimes double the meatball recipe and make meatball sandwiches. It's also fantastic in lasagna. We love this sauce and the meatballs, too.
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3 users found this review helpful

Irish Beef Stew

Reviewed: Mar. 22, 2011
I finely chopped a bit of bacon, browned it, and removed to brown the beef in the bacon drippings. And I used about 3 TBS tomato paste. I brought to a simmer on the stovetop and then cooked in 350-degree oven for about 2 hours. My stew was very thick without the cornstarch, and I don't care for that texture in my soupts and stews, so I omitted. It was so thick that I actually needed to add a splash more beef broth, and I also added a splash of Guinness (just to reinforce the flavor a bit) and some frozen peas when I removed from the heat. Oh, and to make sure the stew wasn't bitter from the Guinness, I added about a TBS of minced raisins before putting in the oven. It may not be traditional, but it's perfect for us and very good on a cold rainy day.
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3 users found this review helpful

Irish Beef Stew

Reviewed: Mar. 22, 2011
I finely chopped a bit of bacon, browned it, and removed to brown the beef in the bacon drippings. And I used about 3 TBS tomato paste. I brought to a simmer on the stovetop and then cooked in 350-degree oven for about 2 hours. My stew was very thick without the cornstarch, and I don't care for that texture in my soupts and stews, so I omitted. It was so thick that I actually needed to add a splash more beef broth, and I also added a splash of Guinness (just to reinforce the flavor a bit) and some frozen peas when I removed from the heat. Oh, and to make sure the stew wasn't bitter from the Guinness, I added about a TBS of minced raisins before putting in the oven. It may not be traditional, but it's perfect for us and very good on a cold rainy day.
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7 users found this review helpful

Banana Macadamia Nut Bread

Reviewed: Mar. 16, 2011
I thought this was really good even though I kinda messed it up a bit. I used 2 very ripe bananas which, when mashed, measured out to be almost 1 cup. I cut back a bit on the water due to that. And I veganized it by subbing grapeseed oil for the butter and flaxseed/water for the egg (I didn't have any eggs so I figured what the heck). I also used an unprocessed cane sugar rather than white sugar and added 2 or 3 tablespoons of grapeseed flour for some of the bread flour. And I added a bit of vanilla paste to round our the flavor. I did have to add about 4 cups or so of flour. It smelled great when baking, and the finished product tastes great. Toasted with PB for breakfast...yummy!! Oh, and I did this by hand rathr than a bread machine...just threw everything into my KA stand mixer.
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6 users found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: Jan. 18, 2011
I thought this was fantastic, and it has endless options for variety. I used green onions and just threw in a handful..probably 2 or 3 tablespoons or so. I don't like celery, so I omitted that. And I used Veganaise and added just a dash of soy sauce and a dash of liquid smoke to it and mixed before adding to chickpeas. I pulsed the chickpeas and the green onion in the food processor for a few seconds to get a very coarse chop--my preference for consistency rather than mashed. I also omitted the dill. I served on WW bread with pea shoots and fresh tomato. This will be a regular in my lunch rotation, and I'll definitely be experimenting!
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8 users found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: Jan. 18, 2011
I thought this was fantastic, and it has endless options for variety. I used green onions and just threw in a handful..probably 2 or 3 tablespoons or so. I don't like celery, so I omitted that. And I used Veganaise and added just a dash of soy sauce and a dash of liquid smoke to it and mixed before adding to chickpeas. I pulsed the chickpeas and the green onion in the food processor for a few seconds to get a very coarse chop--my preference for consistency rather than mashed. I also omitted the dill. I served on WW bread with pea shoots and fresh tomato. This will be a regular in my lunch rotation, and I'll definitely be experimenting!
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10 users found this review helpful

Nut Burgers (Vegetarian)

Reviewed: Jan. 10, 2011
I loved these. I think this deserves 5 stars even though I did have to change it up a bit. I used walnuts and pumpkin seeds and made mine vegan by using veganaise instead of an egg. I used chopped chives instead of diced onion because that's what I had on hand. My seasonings: garlic powder (no fresh garlic on hand), smoked paprika, and black and red pepper. And I used lentils...again what I had on hand. I also added a dash of liquid smoke and tamari. I used a food processor, and I even overprocessed the mixture a bit, and it's still fantastic. I had no trouble with mine staying together. I just handled them gently when flipping, and they did fine. I served on toasted ww buns with sliced tomatoes, broccoli sprouts, and smoked tomato dressing. Oh yeah...I'll be making these again!
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8 users found this review helpful

Nut Burgers (Vegetarian)

Reviewed: Jan. 10, 2011
I loved these. I think this deserves 5 stars even though I did have to change it up a bit. I used walnuts and pumpkin seeds and made mine vegan by using veganaise instead of an egg. I used chopped chives instead of diced onion because that's what I had on hand. My seasonings: garlic powder (no fresh garlic on hand), smoked paprika, and black and red pepper. And I used lentils...again what I had on hand. I also added a dash of liquid smoke and tamari. I used a food processor, and I even overprocessed the mixture a bit, and it's still fantastic. I had no trouble with mine staying together. I just handled them gently when flipping, and they did fine. I served on toasted ww buns with sliced tomatoes, broccoli sprouts, and smoked tomato dressing. Oh yeah...I'll be making these again!
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15 users found this review helpful

Smoked Paprika Goulash for the Slow Cooker

Reviewed: Nov. 25, 2010
Very good. I cooked on the stove top instead of a slow cooker for about 4 hours or so on very low. This makes a tasty gravy. I used half beef broth and half red wine instead of water (why add water when you can add flavor?) and bacon drippings to saute the beef but otherwise kept the ingredients the same. I did not sprinkle the meat with the paprika while browning; I sprinkled as it came out of the pan. We'll make this one again.
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12 users found this review helpful

Egg Noodles

Reviewed: Nov. 25, 2010
Made these as an accompaniment to Beef Goulash. My husband said they were very good. I thought they were ok, so 4 stars it is. I do think that herbs added to the dough is a great idea as some reviewers mentioned, and I should have tried that today.
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9 users found this review helpful

Sopapilla Cheesecake Dessert

Reviewed: Sep. 14, 2010
My family loved this. I always add more vanilla than the recipe calls for, so I just poured and eyeballed that. I didn't use another 1/2 cup of sugar on the top. I already had a cinnamon sugar mixture, and I sprinkled that on top. I do think that it's way too much butter, and I'll cut back on that by half next time I make it. Half the pan was gone the night I made it and even more the next morning. It's best within 24 hours for us, and refrigerating it REALLY ampliflies the sweetness. I'll half next time so we don't have to refrigerate. Oh, and thanks to all the reviewers who mentioned the honey--that takes it to a whole new level! Yum!
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8 users found this review helpful

Noni Afghani

Reviewed: Sep. 1, 2010
Ok, I admit I got in a hurry after I came home from grocery shopping, didn't pay attention, and added the egg to the dough and almost all of the water upfront. Nevertheless, these turned out great. I patted (rarely use a rolling pin) them very thin and sprinkled with a mixture of toasted sesame seeds and a bit of kosher salt before baking (did use the egg wash). I baked them on a stone, and they are nice and crispy outside witha bit of soft fluff inside. They'll go perfectly with my veggie curry tonight! Thank you for the recipe...adding to my recipe box now...oh, and I also used a half and half mixture of AP flour and white whole wheat.
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11 users found this review helpful

Jan's Lager Bread

Reviewed: Aug. 22, 2010
These are really good. I made into small loaves and used as sandwich buns for cheese steak sandwiches. They are sturdy enough to stand up to that yet still light and soft inside. Thanks for sharing the recipe! Oh, and I made my dough in stand mixer, and it came together quickly and easily.
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6 users found this review helpful

Smoked Paprika Vinaigrette

Reviewed: Jul. 28, 2010
Just made to stick in the fridge for a few hours before dinner. If the taste now is any indication, I have found a new fave. I didn't use the oregano and had some grilled onions that I used instead of raw which punched up the smoky flavor even further. Smoked paprika is one of my favorite spices, so this is definitely not too strong for me, and next time I make it, I'll probably add more. I can't wait to try this on a salad for dinner!
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 24, 2010
This is really good. I used smoked paprika instead of regular and black pepper since I had no white pepper. We don't like dark meat, so I used 2 large bone-in chicken breasts cooked for about 2 1/2 hours. The meat is very tender and amazingly juicy. Next time I'll cut back on the thyme a bit as that seems to be a bit overpowering. An overnight marinade seems to flavor the meat nicely, too. UPDATE: I'm upping my rating. I cut way back on the thyme and adjusted the rest of the spices slightly to our tastes, still using smoked paprika. This makes the most wonderful chicken breasts (natural chicken please with nothing added), and I will never buy rotisserie chicken again. I keep a shaker full of this stuff at the ready when I bring the chicken home! UPDATE 01/30/10: I used this rub on a 4 lb fresh split turkey breast. I left to marinate for 12 hours and baked for 30 minutes on 325 then decreased the heat to 250 and cooked for about another 2 1/2 to 3 hours. The rub doesn't flavor the entire breast, certainly, but the meat is so tender and juicy it is still worth it. Next time I may try injecting the breast--the cooking method is a keeper for me!
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6 users found this review helpful

Mojo Grilling Marinade

Reviewed: Jun. 20, 2010
Very good marinade. Followed the recipe exactly for the garlic, citrus juices, and cumin and oregano, but I omitted the cilantro (don't like it) and the lemon pepper (didn't have any but really didn't feel it needed it). I also left the onion in chunks and added to the marinade along with a small pork loin roast. I marinated overnight and then grilled until until the he onions were browned (then removed from grill) and the pork was an internal temp of 170. Quite tasty!
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4 users found this review helpful

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