WENDY Recipe Reviews (Pg. 1) - Allrecipes.com (13798240)

Pork Chops and Sauerkraut

Reviewed: Oct. 18, 2009

almost a dead ringer for Mom's recipe...except, she added a half a bottle of beer,apples from Grandpa's orchard (whatever we had in the fruit cellar),chopped onion, and served it with homemade mashed potatoes..for some reason I remember the pressure cooker being used....(maybe that was on days she was late starting supper..!)anyway....an excellent meal and brought back wonderful dinnertime memories and smells. Like a trip into the past.....thanks

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Crab Rangoon III

Reviewed: Feb. 20, 2009

Simple/Easy...they taste best with 3/4 of the crabmeat called for,a few green onions chooped finely, some fresh chives and the cream cheese.Make mixture ahead of time, and allow to sit overnight( best) until you are ready to fry.All ingredients shoudld be cold while preparing.....best flavor if fried using older oil(ie: you fried some wings or french fries the night or two before)When wontons float to the surface, they are done.Do not over-cook.....they get very tough....

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Clam Sauce with Linguine

Reviewed: Feb. 4, 2009

I have rated this a 4 as written,Very good and easy.(I used 1/2 buter, 1/2 V.O.O.).. could be a 5 with fresh steamed clams.I plan on making this tonight with a few dozen fresh littleneck or mahogany clams(Chowder clams if that is all I can find) and freshly grated parmesan,crimini mushrooms, fresh parsley and whole grain pasta....More work, but I am already drooling thinking about it!! I am surprised at the number of folks who added milk or flour to thicken the sauce.....I have always known pasta with Clam Sauce to be a light meal with a satisying thin sauce which clings very well to the pasta, but doesn't overpower it....just my opinion.Matter of fact, Most "Old "World" recipes I have ever seen call for straight Olive Oil...no butter at all.

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Cheesy Brat Stew for the Slow Cooker

Reviewed: Jan. 16, 2009

just ok as is.....I modified to suite my family's tastes.Utilized left over grilled beer brats from the night before,Used (Imagine Organic brand)Creamy Portobella Mushroom soup (ready to serve),added about a 1/2 cup shredded green cabage, 1 med.red bell pepper, onion, a large clove of garlic, a large potato, and some light cream...omitted cheese and it was wonderful! the smell as it cooked was awesome.Set everyone's mouths to watering long before the meal was ready!

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Raw Hummus

Reviewed: Dec. 30, 2008

For the reviewer who stated "all hummus is raw"...you are incorrect.Hummus is made from COOKED beans (all canned beans have been cooked prior to canning) in most cases (if not all) which leads to a "Cooked" final product.The natural enzymes in the beans have been modified and altered by the cooking...any temp over 114 degrees F. constitutes "cooked".

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15 users found this review helpful

Shrimp and Avocado Cocktail

Reviewed: Dec. 27, 2008

was good, but too sweet with the bottled seafood sauce.Instead, next time I will use low-sodium/low sugar ketchup and a Tbsp. of prepared horseradish.

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6 users found this review helpful

Shrimp Linguine

Reviewed: Dec. 26, 2008

oops...forgot to mention I added 2 small cloves of garlic with the onions, tomatoes, etc....

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Chicken Salad Sandwiches

Reviewed: Dec. 24, 2008

Good as is, but to many competing flavors.I omit the olives , add very little salt,and use a sweet red pepper for a more subtle taste.Also the red pepper adds a nice color to the finished salad. I have made this salad a few times, and added curry powder and soy sauce once....delicious!

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Cheese Onion Garlic Bread

Reviewed: Dec. 23, 2008

This is what my mother used to prepare for parties!..only she used melba toast cracker type thingies.....she added sharp cheddar to the other cheeses and used a sweet white onion....the taste took me back to her fabulous cocktail parties....

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Chilled Crab Dip

Reviewed: Nov. 29, 2008

I t ried this recipe for a post Thanksgiving party, and was very dissapointed>It seemed to sweet with the seafood sauce. I added some Old Bay and that helped a bit.My guests ate a bit to be polite, but I ended up with pretty much a full bowl of leftovers.Will not make this way again.Maybe I will leave out the seafood sauce altogether, and try again.A waste of ingredients in my opinion....

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5 users found this review helpful

Chicken Marsala

Reviewed: Nov. 13, 2008

Just as a rule of thumb...use a good variety of "drinking" sherry instead of "cooking" sherry, whenever sherry is called for....the difference is remarkable.you'll never view recipes calling for sherry the same way!

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Angel's Pasta

Reviewed: Nov. 1, 2008

This a a great jump off recipe....to get the best results from all your efforts, use fresh EVERYTHING! basil, garlic, roma tomatoes and freshly grated cheeses.... go to the Cheese shop in your store...use somedry the rest (simply place on a clean plate for a few hours to a day....pack into sterile jars....) or use a dehydrator...a great investment....the whole concept of most vegetarian fare is the freshest most wholesome ingredients will yield the freshest, most nutritious meal.Buy ORGANIC whenever possible and make a double recipe, freeze and enjoy!

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Tangy Honey Glazed Ham

Reviewed: Oct. 26, 2008

This is the basic recipe for the glaze my mom and grandma used for many decades!...I have altered it to make it "mine" only by adding some freshly grated ginger...about 1/4 tsp....not enough to change the flavor..just enough to enhance it.....

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Corn Casserole III

Reviewed: Sep. 30, 2008

Great as is...but I add sweet red peppers,cut into bite sized pieces, plain yougurt instead of sour cream and 2 eggs.....I usally make this ahead and let it sit covered in the fridge for a few hours.Then bake as directed...remove from oven and let it sit for about 15 minutes before serving...it holds together better that way.

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2 users found this review helpful

Stuffed Chicken Breasts

Reviewed: Sep. 29, 2008

usually I make everything from scratch...but one night in a pinch I used pre-packaged items that HUBBY had bought!I turned this into a simple casserole...cut 4 or 5 skinless/boneless chicken breasts into bite sized pieces...lay on the bottom of a casserole dish...for the stuffing I cooked 1/2 MacIntosh apple, sliced thin, 1 small yellow onion chopped and 1 clove garlic sauted in 2 Tbsp butter till tender......to this I added 1 package of conventional stuffing mix (chicken flavored) prepared as directed, and layered this over the chicken pieces...top with 1 can chicken flavored gravy....cover with foil and back in 350 degree oven for 1 hour...check after 45 minutes....enjoy. an acceptable alternative for a strickly "home-made" person! Yummy (and SIMPLE!)total prep time....about 20 minutes....

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Quick and Yummy Hummus

Reviewed: Sep. 27, 2008

For a Vegan version..use soy yougurt...delicious!

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Pepperoni Pizza Bread

Reviewed: Sep. 23, 2008

I added less yeast...I have fast rising refrigerated type and it does't require as much.I also added 2 fresh garlic cloves,fresh basil, thyme, oregano and chives from the garden.I had to add about 3/4 cup more flour as it was sticking to the bottom and sides.

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Basic Cheese Polenta

Reviewed: Sep. 20, 2008

I added in roasted red bell peppers, about a 1/4 cup.....yummy......makes a great start for anything calling for polenta.

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Smoked Beef Brisket

Reviewed: Sep. 19, 2008

I modified this recipe... I browned the meat in a fry pan first,added BBQ sauce (bottled) instead of ketchup, added a cup of beer and 2 cloves of garlic,beer mustard,celery SEED, fresh cracked pepper and sea salt.....DELICIOUS!!!!!!!!!!!!

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All Day Versatile Sauce

Reviewed: Aug. 8, 2008

THIS A SUPER BASIC RECIPE.EASY AND VERSATILE.I ADD A TBSP OF DARK BROWN SUGAR AND A TABLESPOON OF APPLE CIDER VINEGAR TO GIVE IT SOME "LAYERS" OF FLAVOR...AND FRESHLY GROUND BLACK PEPPER...DELICIOUS!

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6 users found this review helpful