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

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"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

Jalapeno Popper Spread

Reviewed: Dec. 22, 2007
This was a definite hit at my Christmas party, and I have no doubt that the recipe is absolutely delicious as written. But I did vary mine a bit. I omitted the mayonnaise and just used the cream cheese. I used 2 4-oz cans of diced jalapenos and 1 4-oz can of green chilis. I also added about a cup of shredded cheddar cheese and omitted the parmesan. I served it with tortilla chips and everyone went home with the recipe. Thanks for the great dip recipe!
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3 users found this review helpful

Butternut Squash Bread

Reviewed: Nov. 9, 2011
Really good flavor. As others reviewers have noted, it is indeed a dense bread. I used half white whole wheat flour and half bread flour. I didn't measure the last half of the flour I added, so I'm going to guess I used no more than 4 cups...probably just a bit less. I didn't want the bread to be dry, so I left the dough a bit sticky...still easy to work with, though. I don't like caraway, so i added a splash of vanilla to the dough, and I used organic canned butternut squash. I really like the hint of molasses flavor, and I know this is going to be even better with fresh squash...I'm trying with sweet potatoes, too! Oh, and I did add a bit of vital wheat gluten to help with the rise and the texture since I used part whole wheat. I think next time I'll use some cracked wheat, too, for texture. It's a great dough to experiment with! UPDATE 11/15/11: I made this again last night using sweet potatoes in place of squash and 1 cup bread flour and the rest white whole wheat flour...and still added vital wheat gluten and a bit of vanilla. It's even better with the sweet potatoes. I had it toasted for breakfast with butter that I mixed with a bit of molasses. This one will be in regular rotation this winter for me. Thanks for the recipe!
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4 users found this review helpful

Mark's English Sausage Rolls

Reviewed: Sep. 28, 2007
Yum! These were delicious and a hit with the entire family. I didn't have sage sausage on hand and used Jimmy Deam hot sausage and Coleman's English Mustard. Easy and definitely a keeper. My hubby said they were better than the ones they serve at the English foods stand at our local Highland games.
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2 users found this review helpful

Chicken Paprikash II

Reviewed: Sep. 19, 2007
Delicious! I did make a couple of revisions....used chicken breasts cut into pieces instead of a whole chicken, chicken stock in place of water, and crushed tomatoes rather than diced. The crushed tomatoes thicken the sauce nicely, and the flour is not needed. This one's a keeper for me! EDIT: also forgot to add that I used 1 1/2 TBS sweet Hungarian paprika and 1 1/2 TBS smoked Spanish paprika. The smoked paprika adds a wonderful flavor!
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3 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

Buttermilk Pralines

Reviewed: Aug. 27, 2007
I have been making this recipes for years, but I do use more vanilla. It is absolutely delicious. I usually pour this into a buttered baking dish and present as fudge since it sets very quickly once it's beaten.
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22 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

Best Ever Cinnamon Buns

Reviewed: Mar. 31, 2007
Delicious. I made the dough and cut the rolls last night, covered them, and refrigerated til this morning. I took them out an hour before baking and let them come to room temperature. They rose in the oven beautifully, with a light and fluffy texture. I did make a couple of changes; I substituted melted butter for the oil and I used half water and half milk for the liquid and added 1 tsp vanilla to the dough before adding the flour. Thanks to the other reviewers who noted that more flour was needed--I ended up having to add another 2 cups. My whole family loved these buns, however. These are the permanent recipe for cinnamon buns at my house from now on. So much better than the ones that taste like bread with cinnamon. The cake mix is a wonderful addition. Thanks for the fantastic recipe.
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7 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 19, 2007
This is delicious. I usually make colcannon without bacon, and this added a nice touch. Even my husband and his son, who normally won't touch cabbage in anything, loved this. I used the packaged partially-cooked bacon and added a bit of olive oil to the pan to cook the cabbage and onion.
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3 users found this review helpful

Chocolate Strawberries

Reviewed: Mar. 27, 2012
There's very little in the world more pleasurable than a fresh sweet strawberry dipped in high quality bittersweet chocolate! : )
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4 users found this review helpful

Vegan Red Lentil Soup

Reviewed: Jan. 20, 2007
I'll admit, I didn't make the recipe as vegan, but it's delicious! I used chicken broth instead of water and substituted garam masala instead of curry, because I don't like curry. I cooked this in a slow cooker for several hours, and it's wonderful.
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2 users found this review helpful

Old Fashioned Sicilian Succo

Reviewed: Jan. 20, 2007
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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30 users found this review helpful

Steak and Irish Stout Pie

Reviewed: Apr. 8, 2012
I got this recipe from the Guinness website several years ago, and I've made it many, many times since then. It is our traditional Christmas dinner with Colcannon. Because I always use sweet onions, I do not use the raisins. It takes a while to prepare, but it's definitely worth it for a special occasion.
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12 users found this review helpful

Southern Sweet Potato Bread

Reviewed: Sep. 24, 2011
Mmmm, this is good. I love sweet potatoes and usually substitute them in any recipe calling for pumpkin. Because I made a last-minute decision to make this last night, I used a can of organic sweet potato puree (it was a little over a cup, so I just omitted the milk and used the extra potato). My changes...used half white and half brown sugar, whole-grain spelt flour for the AP flour and used pecan meal for 1/2 cup of the flour (just didn't feel like chopping pecans last night), 1/4 cup oil and 1/4 cup melted butter, and added a couple teaspoons vanilla. I also added some allspice for part of the cinnamon. The house smelled great while it was cooking. I had a piece after it cooled last night and it was pretty good. But this morning, it is great! If you can keep yourself away from it to leave it overnight, you will be rewarded. I'll be making this one again soon!
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4 users found this review helpful

Peppery Cheese Bread

Reviewed: Nov. 1, 2006
Delicious and very easy! I did make some changes. Living in Wisconsin, we have access to a huge variety of cheeses; I substituted Asiago with Red Pepper for the cheddar, and I used cubes of it rather than shredded, because we like the pockets of warm, gooey cheese in the bread--used about a cup and a half of cubed cheese. I used the dough hook of my mixer to incorporate the flour, and it worked great. I also omitted the pepper from this batch. I did not divide the dough in half, I just spooned it into the loaf pan. It took about 2 hours for my dough to fully rise, and I drizzled a little melted butter on the top before baking. It made one perfect loaf of bread that we devoured warm from the oven! My mind is already racing with the possibilities this recipe has....
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17 users found this review helpful

Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

Reviewed: Jun. 4, 2014
We love this, although the last time we made them, I used raw cacao butter instead of coconut oil as I had only liquid coconut oil and didn't know if it would set properly. And oh my! This batch was KILLER! Full chocolate flavor, and it rivals my all-time fave, Scharffen-Berger. I always add vanilla, and I use only 2 TBS honey since we like bittersweet chocolate. Be sure to use cocoa you really like in this!
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8 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

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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3 users 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

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