WILLDOOIT Recipe Reviews (Pg. 1) - Allrecipes.com (1128368)

Waffles I

Reviewed: Jan. 31, 2010

4 tsps of baking powder is WAY too much. Those reviewers who say they tasted bitter are tasting the baking powder. Otherwise this would be a good recipe.

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this has got to have 5 stars just for the ease of it. Decadence in 5 minutes! I had to make a few adjustments because I didn't have eggs on hand. I shouldn't admit that I used a 1/4 cup of eggnog since that is all I had. I had to increase the dry ingredients to compensate and so I also added some instant coffee crystals to mask the eggnog taste. I also added chocolate chips as others suggested and used 1/2 cup of sugar. A dollop of whipped cream and you're in heaven!

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Megan's Granola

Reviewed: Mar. 1, 2008

I make this all the time. Many times I had to use whatever nuts I had on hand, but the results are always great. I've never had oat bran on hand and so it may be even better! My son asks me to send it to him when he is away at college!

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Ten Clove Garlic Marinade

Reviewed: Mar. 4, 2007

I followed the recipe but forgot to put the onions in and it still turned out great! I marinated ribeyes for an hour and it was incredible. I can only imagine how good it would if I had more time. This will be a keeper.

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Angel Chicken Pasta

Reviewed: Jan. 21, 2007

incredible! very easy, fool-proof recipe with ingredients that are usually on hand. Of course, this isn't low-fat, but it is worth the extra calories for special occasions! It would be 6 stars if I could.

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1 user found this review helpful

Old-Fashioned Potato Soup

Reviewed: Jan. 17, 2007

I was very skeptical the entire time I was cooking this. The recipe does not specify to dice the onions, firstly, and then it probably ought to say that the roux mixture needs to thicken rather than just saying "until warmed through". And so I had little hope for this soup...BUT, it was GREAT!! I hoped for a creamier soup and so I ran about 2 cups through the blender and then I also took another reviewer's advice and added a can of corn, but my review of 5 stars stands before the corn was added (that was just an afterthought...it is not needed).

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Broiled Tilapia Parmesan

Reviewed: Jan. 10, 2007

Incredibly wonderful! It's a keeper, says my son. I am going to be looking for ways to cut down a little on fat content. I will go back and read the reviews to see if anyone had any ideas to have something this good, but a tad bit healthier. No complaints here, though. This is fantastic!

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Corn and Crab Bisque

Reviewed: Jan. 2, 2007

Living on the gulf coast, I am picky and this is the best!

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Key Lime Pie - Low Carb Version

Reviewed: Jan. 2, 2007

I wasn't thrilled. Like other reviewers I thought that the lime was overwhelming, and the consistency was just too weird. I may have had my hopes up too high...to be fair, this IS low carb and for someone who needs to give up sugar, this could fill a craving.

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Amazingly Good Eggnog

Reviewed: Jan. 2, 2007

incredible! Really good. My son said he wished it had been thicker, but I disagree. I think he is just used to the artifical thickeners in the store bought stuff. I may not have let it thicken enough during cooking, but it was perfect as far as I was concerned. I will never buy eggnog again!

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Jay's Signature Pizza Crust

Reviewed: Jan. 2, 2007

This was very good, but I had to add more flour and it turned out a bit heavy. I may go back to my old recipe. It could have been something I did wrong...but I would lower the water to 1 cup next time.

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Caesar Salad Supreme

Reviewed: Jan. 2, 2007

This was as good as any caesar salad in a restaurant. I loved it and so did my teenaged son! We added Amys garlic egg chicken pieces for a complete meal!

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Oven-Roasted Sweet Potato Fries

Reviewed: Jul. 12, 2006

This is a case where I would have loved to have read the reviews BEFORE I made these. Like others, I would have liked these to be crispier. I will definitely cut the oil down to 1 TB next time. But my son loved them like they were. Good recipe.

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Honey Baked Chicken II

Reviewed: Jun. 1, 2006

This is terrific and easy. I made this before I read the reviews and I am really glad I did, because this recipe is great the way it is. The reason you should baste instead of turning is because the skin becomes really crisp and wonderful. The curry is extremely important and so don't exclude or substitute! It balances. I think it probably would be okay to reduce the butter or substitute a bit of olive oil for some of the butter. Great, and this will become a staple in my recipe box.

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Maple Salmon

Reviewed: May 16, 2006

This was good, very good, but not the absolute best salmon recipe. I will give it the benefit of the doubt though and it might have been the cut of salmon I used. I have been looking for a maple sauce that browns and crusts a bit and this didn't, but again it might have been my cooking technique and not the recipe. But it was very good, but I will keep looking for that perfect one!

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Country Breakfast Casserole

Reviewed: May 16, 2006

My son needed something to bring to school for a teacher appreciation breakfast and we made this the night before, refrigerated it and then heated it up in the morning. Every teacher at the high school asked for the recipe. It was a big hit. Excellent!

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New Orleans Barbequed Shrimp

Reviewed: May 16, 2006

Like everyone else, I was skeptical. I have been to Pascal Manales and I have made other recipes for BBQ shrimp. I live on the gulf coast and we are very picky down here! But this was simpler than other recipes I have used and I don't think we gave up any flavor. I did add some worcestshire sauce and some tabasco for heat. Several people asked for the recipe and so it must have been a success! I served it in hollowed out bread bowls with the sauce in bowls on the side. Pretty impressive.

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Penne Pasta with Spinach and Bacon

Reviewed: May 16, 2006

I served this as a first course for 10 people (smaller portions) and it was perfect! Everyone raved. My spinach didn't wilt quite enough and so I might wilt it separately. But everyone said it was excellent.

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Roasted Vegetables

Reviewed: May 16, 2006

This will definitely be part of my best recipes for large groups or holidays. The blend of flavors was perfect. It was great! I probably cooked it longer because I cooked it ahead and then heated it up again. But it is very forgiving that way. Excellent!

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Florentine Artichoke Dip

Reviewed: May 16, 2006

I made this for my son's graduation party and everyone loved it. It makes a crowd size amount and there was quite a bit left over. I asked if anyone wanted to take anything home and that was what everyone chose. It is great. Much better warm from the oven.

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