wisweetp Recipe Reviews (Pg. 7) - Allrecipes.com (10732242)

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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

Blueberry Mojito Tea Bread

Reviewed: Jun. 11, 2010
If you use frozen berries, you will need to add additional cooking time. Be aware that frozen berries may produce different results for the finished product, also.
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5 users found this review helpful

The Best Red Enchilada Sauce

Reviewed: Jun. 9, 2010
This is a good sauce. Because time was short, I didn't roast the chiles and just added some smoked paprika for the smoky flavor. And I added a pinch of Mexican style hot chili powder, also, for a little punch of flavor. I had to sub chicken stock for beef broth as I had none in the house, but it didn't seem to matter. I served it over beef and onion enchiladas and when I ran out of room in the dish, I made some cheese ones and added the rest of the meat mixture to the leftover sauce and used that over the cheese ones. They turned out to be our favorite! This is much better than the canned sauce.
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6 users found this review helpful

Perfect Berry Shortcakes

Reviewed: May 30, 2010
These are good...very much like a tender scone. I left about a teaspoon of butter out of the dough, because it became hard to grate, and I got lazy! But I melted and used to brush the top of the cakes before sprinkling with a dusting of sugar. I used about 1/4 cup sugar in the dough and a splash of vanilla and just a small amount on top of dough. I'm not really crazy about an egg wash on my shortcakes, so I didn't use the egg white--the sugar adhered fine using the melted butter. I also used about a cup of cake flour for part of the AP flour for a really tender shortcake. We ate them warm from the oven with fresh strawberries and fresh whipped cream and enjoyed very much.
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4 users found this review helpful

Lemon Yogurt Muffins

Reviewed: May 23, 2010
I only had plain greek yogurt and used that with a dash of lemon oil along with the lemon zes and juice. I also subbed 3/4 cup whole wheat pastry flour for part of the AP flour and added 1 cup frozen blueberries. I was a little worried because my batter was super thick when I spooned into the tin, but the muffins came out very light and fluffy...and very good. I did use a bit of glaze but about half the amount.
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4 users found this review helpful

Creamy Frosting

Reviewed: May 23, 2010
I began making this frosting years ago when I found a recipe for whoopie pies that included this as the filling. It was so much better than the marshmallow cream or shortening ones usually used for the pies, and I became instantly smitten. It has a fabulous texture and a wonderful flavor. Love it!
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4 users found this review helpful

Meatball Nirvana

Reviewed: May 5, 2010
Love'em! I doubled and used half beef and half pork and granulated garlic instead of garlic salt. I also omitted the hot sauce but love the red pepper flakes. I omitted the oregano...the Italian seasoning was enough for us. I really like meatballs without egg and these are a keeper! They freeze beautifully!
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4 users found this review helpful

Sausage Balls

Reviewed: May 4, 2010
Sausage balls (this particular recipe) have been made in my Southern family for decades. Room-temperature sausage definitely makes these easier to mix, and freshly shredded cheese is also better, IMHO. I usually use the hot Jimmy Dean Sausage. We love these! Mix them well, bake, and enjoy!
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2 users found this review helpful

Traditional Gyro Meat

Reviewed: Apr. 12, 2010
My husband and I have no need to visit a restaurant for gyros any longer! This was really good, but I did make some changes. I used a whole onion and just threw in about 3 cloves of garlic. I also used greek seasoning instead of the individual spices. The spin in the food processors really makes the difference in the texture. It was also better when it sat overnight and was then sliced thinly and pan-fried for a minute or so on each side. It is a bit dry, yes, but with plenty of tzatziki sauce (I use my personal recipe), and chopped tomatoes and onions, it was fantastic! Next time I'll try with homemade flatbread, too.
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7 users found this review helpful

Pepperoni Dip I

Reviewed: Mar. 30, 2010
I have been making this dip for about 20 years after finding it in a JC Penney charity cookbook. Everyone who likes pizza loves the dip. The onions and peppers make the dish for me, but the great thing about it is you can get creative and use anything you would on a pizza!
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3 users found this review helpful

Slow Cooker Carolina BBQ

Reviewed: Jan. 25, 2010
This is quite good. I was craving barbecue (impossible to do in Wisconsin in January!) and decided to give this a try. I added liquid smoke but otherwise followed the recipe. The meat was very tender, and the liquid smoke is the crowning touch. We enjoyed this, and it's going in the keeper file.
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4 users found this review helpful

Brown Sugar and Port Cranberry Sauce

Reviewed: Nov. 25, 2009
The flavor is very good. It's just a little on the tart side for me, though. I added a dash of vanilla but otherwise kept the recipe the same. I used ruby port but wonder how the tawny would work since it's a bit sweeter. I may try that next as I love the flavor of port, and homemade sauce is the way to go.
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4 users found this review helpful

Cranberry Red Wine Relish

Reviewed: Nov. 25, 2009
This is very good. I made as written with a couple of minor exceptions. I added a dash of vanilla to smooth out the flavor and used grated orange zest rather than strips. I think next time I'll try a red wine with a little sweetness.
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6 users found this review helpful

Schlotsky's Bread

Reviewed: Nov. 2, 2009
Amazingly close to Schlotsky's. My whole family loved this. I upped the amount of salt due to the reviews...added about a teaspoon but otherwise stuck to the recipe except for the pans. I used personal pizza pans to make individual loaves. They turned out fabulous. I can't wait to make a jalapeno cheese version. I will make these again and again. So easy and so good!
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10 users found this review helpful

Chewy Whole Wheat Peanut Butter Brownies

Reviewed: Oct. 15, 2009
I used crunchy natural peanut butter, white whole wheat flour, and flipped the sugars to use more brown sugar. I added a good dose of vanilla and threw in chocolate and peanut butter chips and baked in a 10 x 10 pan. They were eaten within a couple of days and more have been requested. Next time, I'll add a bit more PB and use all whole wheat flour and more peanut butter chips. *update* Made again and used all white whole wheat flour, 6 TBS butter, 1 TBSP vanilla, omitted the water, added an additional 1/4 c PB, and added chopped Snickers. Oh my! They are delicious!!!
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14 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Sep. 22, 2009
Excellent pancakes. I subbed spelt flour for about 1/4 of the flour and added some malt powder and plent of vanilla. The entire family loved them. They are so light and fluffy.
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4 users found this review helpful

Strawberry Brownies

Reviewed: Aug. 24, 2009
This is a good idea, but I had to do some tweaking for our tastes. Like other reviewers suggested, I pureed all the strawberries. In addition to the vanilla (I did use the full amount--LOVE vanilla!), I also added some chocolate extract and some natural strawberry flavoring. I also added more sugar, because my strawberries were a little tart, and because I also added more cocoa. I also added baking powder and salt and some chopped bittersweet chocolate. I baked in a 10x10 stoneware (King Arthur Flour original). The taste was very good, and my family gave them a thumbs up.
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12 users found this review helpful

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