wisweetp Recipe Reviews (Pg. 1) - Allrecipes.com (10732242)

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Greek Green Beans

Reviewed: Jul. 8, 2012
We absolutely loved this. I could eat it every day! I did add more garlic (3 cloves) and cut back on the oil a bit--didn't measure, just poured...probably about 1/3 cup. And I had 2 tablespoons of bacon drippings and added that with the olive oil. We don't have fresh tomatoes yet, so I used a jar of no salt added tomato puree instead. My onion was a sweet one, so I added only a pinch of sugar. I had just picked 2 pounds of fresh romano beans from my garden when I found this recipe. Now I can't wait for my next harvest of them so I can make this again!
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2 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

Thai Red Chicken Curry

Reviewed: May 4, 2007
We make this dish all the time, but my ingredients are a bit different...I use 3 cloves garlice, minced, and 1 tsp crushed ginger along with the curry paste (usually 2 tsp curry paste--it's quite fiery!). I also quarter and then slice my onion (we prefer sweet) and use whatever color pepper I have on hand and juliene the carrot. I don't like zucchini, so I don't use that, but it's quite good with frozen green peas and also with sugar snap peas. It's a delicious dish with endless possibilities with the veggies.
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11 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

Cinnamon Cream Syrup

Reviewed: Jun. 10, 2007
Excellent. I added a bit of vanilla with the maple extract, also. I cooked just a bit longer than the recipe called for, and the consistency was perfect--served it with french toast made with whole-grain, raisin-pecan artisan bread, and it was a big hit. This one is a keeper.
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3 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

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

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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3 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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0 users 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

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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12 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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11 users found this review helpful

"Southern" Greek Green Beans

Reviewed: Jul. 9, 2012
We absolutely loved this. I could eat it every day! I did add more garlic (3 cloves) and cut back on the oil a bit--didn't measure, just poured...probably about 1/3 cup. And I had 2 tablespoons of bacon drippings and added that with the olive oil. We don't have fresh tomatoes yet, so I used a jar of no salt added tomato puree instead. My onion was a sweet one, so I added only a pinch of sugar. I had just picked 2 pounds of fresh romano beans from my garden when I found this recipe. Now I can't wait for my next harvest of them so I can make this again!
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3 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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8 users found this review helpful

Cranberry Oat Bread

Reviewed: Dec. 12, 2011
Yum! This bread is SOOOO good. I couldn't find my honey, so I subbed boild apple cider. Since it's a bit tart, I added 1/4 cup maple sugar, and I also added about a tablespoon of vanilla paste. I used 2 cups white whole wheat flour and 1/2 cup bread flour, and I added 2 tablespoons vital wheat gluten. Based on other reviews, I upped the cranberries...I used about a cup or so. Oh, and I used grapeseed oil in place of butter. I don't use a bread machine, so I made in my KA mixer and baked at 350 until brown. It turned out fantastic. I will definitely be making this one regularly!
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5 users found this review helpful

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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0 users found this review helpful

Homemade Laundry Soap

Reviewed: Sep. 9, 2011
This stuff works great, and it's so economical. My clothes get really clean, and they smell nice and fresh, too. It's super easy to make, and I'll never buy commercial laundry detergent again! Thanks, Baking Nana!
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6 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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13 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

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