WANSHAN Recipe Reviews (Pg. 1) - Allrecipes.com (1422671)

Hummus III

Reviewed: Nov. 14, 2010

Fresher than store bought yet so easy to make! I like a little more garlic so I used 2 cloves of garlic instead with a dash of cumin recommended by another reviewer. Saving the garbanzo beans' canned juice was needed to smooth it in the processor. Thank you so much.

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2 users found this review helpful

Baba Ghanoush

Reviewed: Nov. 14, 2010

This was so good! Only needed around 2 tablespoon of tahini. Draining the roasted eggplant was key.

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2 users found this review helpful

Best Butternut Squash Soup Ever

Reviewed: Nov. 7, 2010

Perfect use of leftover frozen squash. I broiled the cubed squash them a little in the oven before cooking them. Since I didn't have Allspice, I used cinnamon & nutmeg instead. Still turned out delicious without the thyme. Will definitely keep this recipe in our binder!

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4 users found this review helpful

Red Chard and Caramelized Onions

Reviewed: Mar. 9, 2010

This was really tasty even though I had no olives. I eye balled when it was wilted enough but yet with some firmness when the red stem portions were more flexible for serving. I rinsed my capers before using (only needed 1/2 the amount) and didn't need any salt. i only used 1/2 a lemon for juicing.

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2 users found this review helpful

Home-Fried Potatoes

Reviewed: Jan. 24, 2010

This was so good, especially with ketchup on the side! We didn't have parsley (but that wasn't needed after all). We only had Yukon gold potatoes and that worked out great. Instead of the all oil for frying up the potatoes we used 1/2 unsalted butter with 1/2 oil.

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Fluffy Pancakes

Reviewed: Jan. 23, 2010

Made it this morning, and we added 1/4 teaspoon vanilla extract & 1/2 teaspoon of almond extract to the wet mixture. While it was cooking on one side, on the wet side top we sprinkled some almond slices before flipping it. This was quite fluffy and definitely a keeper for us!

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German Potato Salad

Reviewed: Dec. 11, 2009

For 2 people, 2 large Russet potatoes was plenty which we cooked for about over 20 mins. The white wine vinegar is much milder in taste than white vinegar and worked with this warm salad nicely. The bacon adds a nice crisp texture to the salad. Will definitely be making this again.

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3 users found this review helpful

Chinese Lion's Head Soup

Reviewed: Dec. 8, 2009

This brings back childhood memories! For the meatballs, an easier way to make them is using a rounded "tablespoon" to make the shape easily as I dumped it one by one into the all chicken broth i a pot that had browned minced garlic. At the end of cooking everything, I added Lee Kum Kee brand of oyster sauce as needed at the end of cooking to add another dimension to the broth. The reason I cooked the meat in the broth first prior to boiling is to allow the meat to have more total time cooking in the broth (total 15 mins). After the meat has been in the simmering broth I added the stem parts of the napa cabbage into the broth/meat since they take longer to cook compared to the leaves, cooked this for 5 mins. Then I added the napa cabbage leaves cooked this for 5 mins. This way parts of the cabbage wasn't overcooked in the one pot.

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13 users found this review helpful

Buttery Soft Pretzels

Reviewed: Dec. 6, 2009

OMG, these definitely fulfilled my hot pretzel craving. The only thing different was that I ended up only needing 4.5 cups of flour. Initially mixed it was a hand mixer, then kneaded it afterwards with my hands. Baked it at 400F on the top rack on parchment paper so that I didn't have to grease the baking sheet and less clean up.

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Oven Fried Chicken III

Reviewed: Dec. 4, 2009

This turned out much better than I expected, tastes better than fried chicken especially if using panko crumbs instead. The only tweaks I made was I used chicken drumsticks (6 of them removed the skin) and baked it at 425F for 40 mins. Flipping them half way during the bake time. I used 1/2 cup of mayo instead with a splash of milk to thin it out to coat the meat more evenly. Used only 1/2 teaspoon of dried thyme. Will definitely be making this again!

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3 users found this review helpful

Chicken Broccoli Shells

Reviewed: Dec. 3, 2009

It was a hit with my hubby, co-workers. Used a extra bottle of alfredo sauce to coat the shells with a brush.

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3 users found this review helpful

Campbell's® Healthy Request® Cajun Fish

Reviewed: Jun. 14, 2009

In addition to the sweet onion, we added a dash of sugar to cut the acidity of the tomato soup. Quick dinner to make yet with enough spices. Will definitely make again

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2 users found this review helpful

Angel's Pasta

Reviewed: May 31, 2009

This was a fabulous recipe for a light, summertime pasta dish using fresh zucchini, roma tomatoes, grated parm cheese. I had added a Italian seasoned chicken breast on top.

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Seared Ahi Tuna Steaks

Reviewed: May 1, 2009

This was SO good! We seared it for 3 minutes each side, and it came out well done. The meat tasted like chicken! Will definitely make this again, since the recipe was so simple, and delicious!

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3 users found this review helpful

Roasted Pork Loin

Reviewed: Mar. 22, 2009

This was really good & easy to make! We allowed the garlic, rosemary paste to marinate the meat for hours before cooking. For just the 2 of us, we only needed 3/4 pound, and it took only 1 hr 15 mins. We ended up using the drippings leftover to make gravy using chicken bouillon powder with some boiling water already used to make mashed potatoes along with cornstarch.

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Hot and Sour Cabbage Soup

Reviewed: Jan. 27, 2009

This is the exact recipe I needed to use my leftover cabbage & raw ground pork ingredients from making gyoza. The taste is better than expected even if you don't have all the ingredients! I only had one vegetable which was the cabbage (sauteed some onion first in the pot before adding the broth). I used both chicken & beef broth a can each that's all I had in my cupboard, to make a serving for 2. Instead of Schezwan sauce, I used some Srircha chili sauce to give it some spice without measuring. Instead of real ginger, I used powder ginger. Once I added the vinegar, I tried to minimize stirring the soup that much, since I learned from making chicken adobo, to not disturb or stir the meat while it has vinegar otherwise it makes it more sour! Since I had Asian cilantro chopped up as a topping before serving to give it some herb freshness. Will definitely make again!

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5 users found this review helpful

Gyoza

Reviewed: Jan. 27, 2009

The only thing was that I had to add some more soy sauce, minced garlic, since the meat inside the gyoza was bland. Otherwise, it does make cooking/steaming the gyoza in the frying & steaming pan much quicker at 1.5 minutes versus longer had the inside been raw. I ended up only frying one sided, then adding the water to steam.

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Beef and Onion Stew

Reviewed: Jan. 4, 2009

You can't even taste the onion! This is so good & easy to make, except it does take time chopping up the onions by hand. The meat was tender & stew was flavorful. This is a keeper recipe.

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7 users found this review helpful

Apple-Berry Pie

Reviewed: Dec. 6, 2008

This was really good & easy to make! I used raspberry instead and Granny apples. I didn't have tapioca, so after the fruits soaked in the sugar, then the leftover juice in the bowl was mixed with a little cornstarch powder to thicken. Will definitely be making this again.

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11 users found this review helpful

Egg Salad Sandwiches

Reviewed: Sep. 7, 2008

We ate the salad right away w/o chilling it. This was a good recipe (I adjusted it for serving of two) & ended up halving all the seasonings & mayo amount (didn't have onion flakes, so I used real onion & seasoned with paprika, omitted salt since enough salt for us from the mayo). With any seasonings I learned to flavor it slowly by having repeated tasting tests & then adding more seasonings as needed to adjust for everyone. Will definitely make again!

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1 user found this review helpful