WENSMITH Recipe Reviews (Pg. 1) - Allrecipes.com (1061168)

Blue Cheese Coleslaw

Reviewed: Dec. 5, 2011

Five stars because it had the least/simplest ingredients and lots of BACON!!! My boys both cleaned it up and they almost never like the same thing as the other.

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1 user found this review helpful

I was craving the taste of the kheer I had the last time I had it at a restaurant. This filled the bill nicely. I picked this recipe because I thought coconut milk would round out the flavor and fragrance without rosewater, which I didn't have. It was just the right sweetness, and the cream from the coconut milk replaced the richness lost by my using 2% milk. I don't have anything against raisins but I left them out because the restaurant version I had didn't have them. It was simply delightful anyway. I can't wait to have it again when it's thoroughly chilled. Thanks for the recipe!

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Indian Chickpeas

Reviewed: Mar. 21, 2011

This is very tasty and healthy. I only give it four stars as is, but five if you make the changes suggested by ginniej - It tastes better and no need to go to a specialty store for a spice mix.

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2 users found this review helpful

Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Feb. 27, 2010

I made this a year or so ago and loved it but it got buried in my recipe box. I am so glad I rediscovered it! This is an easy meal to prepare when you are craving a rich, indulgent pasta dish.

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5 users found this review helpful

Slow-Cooked Tamale Casserole

Reviewed: Feb. 3, 2010

This is tasty, easy, and filling. I took other reviewers' advice and used taco seasonings (Taco Seasoning I from this site). I would have given it the 5th star if the cooking time and setting had not been an issue. You will have to experiment and check on it the first time to figure out how to "set it and forget it" in the future.

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1 user found this review helpful

Taco Seasoning I

Reviewed: Feb. 3, 2010

This is the best. I haven't used anything else for tacos for a couple of years now. It is also wonderful in the "Slow Cooker Tamale Casserole."

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0 users found this review helpful

Sausage Gravy III

Reviewed: Feb. 3, 2010

Turkey (country) sausage and reduced fat milk will work in this recipe with good results, if you keep the butter or margarine. Classic flavor, either way.

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1 user found this review helpful

California Italian Wedding Soup

Reviewed: Feb. 3, 2010

Make a double batch to use a full pound of ground beef, if you feed a big family or a crowd. The leftovers are even better than the first day!

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2 users found this review helpful

Salmon with Creamy Dill Sauce

Reviewed: Feb. 3, 2010

Good, but make it early in the day! This is a very good way to prepare salmon with the classic flavors of lemon and dill, with the spicy surprise of horseradish. I substituted green onions in the sauce and it was lovely. I think It would have been even better if the sauce was made ahead of time so that the flavors have more time to blend, and the fish could also be prepped in advance and refrigerated to absorb the seasonings.

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2 users found this review helpful

Grilled Roasted Red Pepper and Ham Sandwich

Reviewed: Jan. 23, 2010

Totally delish. I've found it's less messy and less likely to burn if you mix the parmesan with the butter before spreading it on. Make sure to cook over medium heat or lower; Give the heat time to penetrate all the layers before the cheese burns.

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3 users found this review helpful

Overnight Cinnamon Rolls I

Reviewed: Jan. 17, 2010

This recipe worked nicely and made for a pleasant Sunday morning. I chose it because it didn't call for a bread machine and I had all the ingredients on hand. However if you want the decadent, indulgent experience, I would try a different recipe. Next time I will try other reviewers' suggestions of rolling the dough thinner to get more turns in, and changing the sugar to cinnamon ratio. I applied a thin layer of butter before putting the filling on, (I couldn't cram all the cinnamon/sugar on, even leaving out the raisins and nuts) and it could have used even more butter. I baked them on a half sheet pan lined with Silpat, and they did not get overcrowded and it saved me greasing a pan and did not get too messy. The corn syrup glaze did not sound so good, so we used a cream cheese version instead.

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1 user found this review helpful

Authentic Cincinnati Chili

Reviewed: Jan. 1, 2010

A friend from Ohio introduced us to Cincinnati style chili by bringing back a few cans of Skyline. It was delicious but I cringed at the fat content on the label and the greasy residue left in the pan. I chose this recipe over all of the other ones like it because I wanted a healthier version. However, as you might guess, removing fat also diminishes flavor. I still give it five stars because it is the best one to start with, and you can just increase or adjust seasoning to taste. I increased some of the seasonings and added a cube of beef boullion and was able to fool our friend into thinking that I had opened another can. Another good point is that although the texture and consistency is like Skyline's, this version is actually meatier.

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9 users found this review helpful

Peanut Butter Oatmeal Cookies

Reviewed: Jan. 1, 2010

These should be called "Breakfast Cookies" because they are filling and have wholesome ingredients. I substituted mashed banana for the applesauce, and used organic peanut butter, whole wheat flour, old-fashioned oats and 2 whole eggs. They stay really moist and chewy, and I have no problem with my kids eating them in place of their regular dry cereal!

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6 users found this review helpful

Oliebollen (Dutch Doughnuts)

Reviewed: Jan. 1, 2010

Active dry yeast was all I had on hand, so I guesstimated 1 1/2 tsp. based on the amount of flour. It took twice as long to double in size, but the results were still good. I gave this recipe four stars because I think it's a bit too salty like some other reviewers. I also substituted golden raisins for the currants. They need more sweetness on the inside, so I will only put 1 tsp salt and add sugar to the batter next time. The procedure is perfect, I used a #20 scoop and 8 minutes cooking time was just right. Bedankt voor de recept, it really "rounded out" our New Year's Day!

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3 users found this review helpful

Italian Seasoning II

Reviewed: Dec. 11, 2009

Thanks so much for posting this! I had an empty container of storebrand IS, and I had all the individual spices, but didn't know the proportions to mix and refill it. My attempt has generated a few tips: 1. grind just the coarser spices first; my food processor was just flipping the rosemary around and the finer stuff created a cloud of dust. 2. Wait a while before opening your machine until the dust settles. 3. If you have a coffee grinder (I remembered later that I have one set aside for spices,) that is a better machine to use.

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27 users found this review helpful

Creamy Italian Dressing II

Reviewed: Feb. 2, 2009

I made this with the ingredients and proportions stated, using canola oil mayonnaise and extra virgin olive for the vegetable oil. After chilling about twenty minutes it tasted good, and the flavors were pretty well balanced. I gave it four stars because it's a good base recipe and I wouldn't have any problems with serving it to guests as is. I didn't give it the 5th star because it's on the mild side and think it could be better with extra Italian herbs or seasonings. I will definitely make again and try some of the other reviewers' suggestions. If the sugar didn't dissolve, I didn't notice it, but it might solve the problem for others to change the directions and dissolve it in the water/vinegar/lemon juice first before whisking with the oily ingredients.

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2 users found this review helpful

Stephan's Broiled Salmon Pesto

Reviewed: Jan. 4, 2009

Salmon takes the pesto flavor really well and it was just the thing to use up the pesto in my fridge. Like with other reviewers, the crust eluded me. I will make this again though, and maybe cheat and try some bread crumbs over the pesto. This is awesome served with polenta and a green veggie like broccoli, green beans, or asparagus.

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Cinnamon and Lime Chicken Fajitas

Reviewed: Jan. 4, 2009

These are totally tasty and I make this pretty often. They come together easily and the flavor is just great. I do prefer to use green onions when I have them, but they are a wonderful meal made just as written.

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1 user found this review helpful

Baked Dijon Salmon

Reviewed: Jan. 4, 2009

I make this often, just as written. The flavors blend beautifully with so few ingredients and it cooks up fast. Dried parsely works fine if you don't have fresh.

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Ginger Glazed Mahi Mahi

Reviewed: Jan. 4, 2009

I use this recipe over and over, but I only give it four stars because I could never get my head around the balsamic, I always use rice vinegar or rice wine vinegar. It's great because it's so simple to make and the flavors are wonderful and intense. I recently made the sauce and basted a roast duck with it - WOW! It goes great with any firm white fish (My kids dunk their fish sticks in the sauce)if Mahi isn't in the budget.

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