Wildflower86 Recipe Reviews (Pg. 1) - Allrecipes.com (10129155)

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Butterscotch Brownies III

Reviewed: Oct. 28, 2008
I followed other reviewers' ideas by decreasing the brown sugar to 3/4 cup. Because some had said the brownies weren't chewy enough I added 1 tbsp cooking oil with the butter. Others had said it was too floury-tasting so I decreased the flour to 2/3 cup. And I decreased the baking powder to 3/4 tsp. Also, I baked them til they were just brown around the edges, about 23 minutes. And --- TA-DA! I ended up with moist, chewy brownies. I halved the frosting recipe, and it was just the right amount; not overly thick or sweet. What a pleasant change from chocolate brownies, with a lighter and more delicate flavor. We loved them with the recipe changes I made.
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55 users found this review helpful

Sausage Casserole

Reviewed: May 2, 2009
Like others, I tweaked this recipe a little bit. I substituted thawed and drained o'brien-style(onions and peppers)hash browns for the shredded potatoes, adding just 3 tbsp melted butter and a little salt and pepper to them before pressing them into the baking dish. Then baked that for 30 min at 350. I browned the sage sausage and the onion together. I substituted sharp cheddar for the mild. And I used 8 large eggs instead of 6 jumbo. Don't let the cottage cheese scare you. I was a little apprehensive about using it, but once it's baked you can't tell it's in there, and it lends a really nice texture to the dish (and you can't taste it either). To the egg mixture I also added a 1/4 tsp of garlic powder, a sprinkling of salt, 1/4 tsp black pepper, and a couple dashes of tabasco sauce. Baked it for 55 min at 350. Turned out fantastic; great flavor and very nice (not mushy) consistency. My family loved it, and Hubby said it was a "touchdown"! Thanks for a great basic recipe.
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34 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Aug. 24, 2010
First there was silence as the spoons were lifted.....and then one by one my family (including me) uttered "Oh my gosh" and "This is incredible!" and then silence again as we savoured the next spoonful, followed by more compliments! I gave it 5 stars because it's an excellent recipe, and I'd give it 10 stars with the minor changes I made. First of all, I threw 5 medium-sized raw boneless skinless chicken breasts right into the crockpot. And then added the recipe's ingredients, including these changes: I subbed 1 can of diced tomatoes for the whole ones, 1/2 tsp garlic powder for the garlic cloves, and subbed a can of chicken broth for the water (for a total of 2 cans chicken broth), and decreased the salt to 1/2 tsp. I set the slow-cooker on High, shredding the chicken after 3 hours, then added 1 can of black beans and 1 chopped red pepper, and then set it on Low for another 2 hours to really let the flavours meld. We added shredded cheddar and sour cream as toppings, along with the home-made tortilla strips (baked for just 8 minutes. Watch carefully so they don't burn!) and cilantro. We found the spiciness to be just right. But if you want it "hotter", I'd suggest using "medium" or "hot" enchilada sauce. Thanks, Elena, for an awesome, awesome recipe!
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30 users found this review helpful

Easy Mexican Casserole

Reviewed: Feb. 8, 2011
Our family loved this recipe! I made just a few changes to it. 1) Used lean ground turkey and drained it after browning, 2)Along with the chunky salsa, I added a packet of taco seasoning which gave it extra flavor and kick 3)used black beans because I didn't have chili beans 4)I spread 1 1/2 (not 3) cups of "broken" (not "crushed") tortilla chips in the bottom of the pan 5)Sprinkled 1 cup of shredded cheddar over top of the broken tortilla chips and topped that with the meat mixture 4)Spread just 1 cup of sour cream over the meat mixture 5)Substituted a can of drained diced tomatoes for the fresh ones 6)Topped the casserole with more broken tortilla chips, and topped that with the remaining 1 cup of shredded cheddar. I served it with extra sour cream and guacamole. FANTASTIC! My family wants this in our regular supper rotation. : ) A great recipe to "play" around with. Thanks for posting, Andrealf63
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25 users found this review helpful

Strawberry Pie II

Reviewed: Jul. 7, 2008
Wow! This pie was fantastic! I made a few minor changes based on other's reviews. The recipe called for 4 cups (1 quart) of strawberries. I placed 3 cups (instead of 2 cups) of strawberries in the pie shell, and mashed the other 1 cup. I decreased the water to 1/2 cup, and decreased the sugar to 2/3 cup. (The sugar should be adjusted to the sweetness of the berries. The berries I used were fairly tart, and even 2/3 cup sugar was a little on the sweet side). I kept the cornstarch at 3 tbsp and cooked the mashed strawberry mixture for about 4 minutes until the cornstarchy "taste and look" disappeared. The color was a lovely rose-red. It was completely set up in the fridge within 2 hours, and 6 servings were devoured within 5 minutes. My family loved it! Definitely a keeper!
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24 users found this review helpful

Flan Mexicano (Mexican Flan)

Reviewed: Jul. 22, 2010
Neither I nor my family has ever tried this type of flan before, and although we finished it off, we've decided we don't like it because it was too rich, too sweet, and too custardy for our tastes. However, to be fair, I gave it 5 stars because the recipe and instructions were step-by-step, and because the texture, the appearance and the orange flavor turned out the way it was supposed to (according to the description and other reviews). A word of caution: this is not the recipe to try in a removeable-bottom flan pan, since the water from the water-bath seeped into the removable bottom of the pan, creating a bit of a mess with the caramel-sugar layer. (Of course, I should've realized this beforehand. Duuuh!) All-in-all, though, this was a nice recipe, and at least we can say we tried it! Thanks!
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18 users found this review helpful

Fast and Friendly Meatballs

Reviewed: Jul. 10, 2010
I gave these meatballs 4 stars because if I had made them as directed, they probably would've been too bland for our tastes. However, with the changes suggested by reviewers, I'd give them a 5. First of all, I used regular ground turkey (not the extra-lean variety). I added the following ingredients for extra flavor: 1/2 tsp salt, 2 tbsp Kraft grated parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp ground basil, 1/8 tsp sage, 1/8 tsp pepper, 3/4 tsp onion powder, and 1 1/2 tsp worcestershire sauce. Also, I used plain breadcrumbs and added an additional 1/2 tsp Italian seasoning to them. Like others, I lined the UN-preheated dish with aluminum foil and sprayed with cooking spray. Baked them for 30 min. Great flavor and perfect texture! A great basic recipe!
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16 users found this review helpful

Holiday Chicken Salad

Reviewed: Oct. 20, 2010
Yum! My family loved this chicken salad. I served it on buttery croissants, and it was a meal on its own. I followed the recipe exactly. I was a little unsure about the dried cranberries; did the recipe mean Craisins (sweetened dried cranberries) or plain unsweetened dried cranberries? I used Craisins. However, I would reccomend decreasing the Craisins to 1 cup. I'll try toasting the pecans next time. Thanks for a great-tasting recipe! (And it's pretty, too!)
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15 users found this review helpful

Easy Soda Cracker Bars

Reviewed: Sep. 3, 2007
I was unsure about using a soda cracker crust for this recipe, thinking it would taste odd. But it turned out to be very good. I took the advice of others and increased the soda cracker crumbs to 1 1/2 cups, and kept the butter at 1/2 cup. I think it created just the right amount of crust. Since I used salted crackers and salted butter, the flavor of the crust was just right, too. Because our family doesn't like super-sweet desserts, I used unsweetened flaked coconut (which you can purchase at a health food store or in the grain-cereal section of a supermarket). We tried the recipe twice, once with the semisweet chocolate chips and walnuts, and the other time with milk chocolate chips and pecans, using the same measurements. Both tasted great. Thanks for a delicious recipe!
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13 users found this review helpful

Chocolate Truffle Cookies

Reviewed: Nov. 15, 2012
Oh. My. Gosh. If you're a Chocoholic, you'll love these sinfully decadent cookies. They have an oh-so-delicate crisp exterior and a fudgey soft almost-brownie-like center. I didn't have unsweetened baking chocolate, so I substituted 3/4 cup cocoa and 3 tbsp cooking oil for it, and the cookies still turned out perfectly! Also, I didn't have time to refrigerate them overnight, so I put the covered bowl of dough in the freezer for 1.25 hours, stirring it every 20 minutes to cool evenly. Then I used a cookie scoop (looks like a mini ice-cream scoop) to scoop out the dough. Saved my hands from a sticky mess. I would recommend checking them after 7 minutes of baking time. Mine were done in 8. Next time, I'm going to try variations on this recipe: almond or raspberry flavoring or mint chocolate chips, or maybe maraschino cherry halves sunk into the top for Christmas. Hubby and kids (and I) loved them! Hubby said they were --- hands down---- the BEST chocolate cookie he's ever tasted. Thanks for this awesome recipe!
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9 users found this review helpful

Skillet Zucchini

Reviewed: Jun. 9, 2009
Excellent! Yes, ooey-gooey is the word. And, for sure, it's not a pretty-looking dish.....but who cares, 'cuz it's absolutely delicious! I did make a few minor changes to the following ingredients: decreased the butter to 1/8 cup, used 4 (not 6) medium zucchini, substituted 1/3 cup real bacon bits for the bacon slices, and decreased the bread crumbs to 1/2 cup. Also, I forgot to sprinkle the parmesan cheese on, at the end. But it still tasted great. Even my picky teenager (who doesn't like veggies) loved it. Thanks for a tasty and easy recipe.
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8 users found this review helpful

Stephen's Chocolate Chip Cookies

Reviewed: Sep. 26, 2007
This is a very nice cookie. Crispy around the edges and soft on the inside. I took advice from other reviewers and decreased the white sugar by 1/3 cup and omitted the white chocolate chips...which resulted in a not-overly-sweet cookie. It was just right for us. I didn't have any almonds or walnuts on hand so just substituted those with pecans. I baked them for 8-10 minutes at 350 degrees, and the recipe created 46 2.5" - 3" cookies. Thanks for a fun cookie recipe!
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7 users found this review helpful

Diabetic Dog Treats

Reviewed: Oct. 15, 2008
"Buster-the-Beagle" LOVES these! Like others, I substituted 2 small jars of chicken baby food for the liver. I spread the mixture into a smaller-sized cookie sheet, and when they were baked, I used the pizza cutter to cut them into 1/2" wide strips. Then I cut them crosswise to make 1/2" squares. They make great training treats or "anytime- treats". I store them in a zip-lock bag in the freezer. He seems to really like them frozen. Thanks for a tasty and easy recipe. Buster agrees!**Woof**!
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6 users found this review helpful

Spaghetti Sauce III

Reviewed: Sep. 20, 2008
I had run out of my favorite Prego Garden Combination spaghetti sauce, so searched here for a home-made sauce. I didn't need the meat in it since I had pre-made Italian meatballs (from Costco). And WOW! Even without the meat it's an awesome recipe. Besides leaving out the meat, I followed other reviewers' ideas, and added 1/4 tsp black pepper, 2 tsp brown sugar, 1 thinly sliced carrot, and 1/2 cup chopped green pepper. Also, I substituted canned diced tomatoes for the stewed. Our whole family loved this sauce. My husband raved and raved about it, saying it was waaaaay better than our usual Prego, and has requested it from now on. Next time I'll try it with Sweet Italian sausage in the sauce. What a fabulous recipe, and so easy! Thanks for sharing it!
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5 users found this review helpful

Orange Fluff I

Reviewed: Jan. 21, 2010
This is a great basic recipe. Had I made the recipe as written, I probably would've given it 3 stars due to oversweetness. The changes I made were that I used just 1 (3 oz) package of orange Jello and just 8 oz (not 16 oz) of Light Cool Whip. With the changes, the orange flavor and sweetness were just right and not overpowering. In addition, I added 1/4 cup of unsweetened coconut and 1/3 cup of chopped pecans. I used small curd cottage cheese, and I really smushed the crushed pineapple in order to remove as much juice as possible. Just a note: if you add pecans, wait to add them just before serving, otherwise they'll get kinda soft and lose their crunch. This recipe needs to be finished off within a couple days, otherwise it gets watery. I love it, my husband likes it, and my 2 teens, though they like the flavor, don't like the cottage cheese. Thanks for a great recipe!
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4 users found this review helpful

Strawberry Jam

Reviewed: Aug. 15, 2009
Whoa! Who knew you could make jam this easily! Instead of using fresh strawberries, I used thawed "frozen mixed berries". Following the advice of other reviewers, only 1 1/8 cups of sugar provided the perfect sweetness.(I can't imagine the sweetness factor with 4 cups! Yikes!!) So I cooked it, at a rolling boil, for about 20 minutes. Didn't use a thermometer or do a plate test. It was easy to tell it was cooked down enough, just by looking at it. After refrigerating it for a couple hours, it thickened up beautifully. Tastes great on toasted fresh baked bread. Mmmm.... Oh, I should mention that when it's boiling, it splatters like crazy, so wear grungy clothes that you don't mind getting stained. Protective oven mitts might not be a bad idea either if you don't want your hands splattered with boiling jam. Ow!
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4 users found this review helpful

Apple-Cinnamon Syrup

Reviewed: Jul. 21, 2008
Because I needed just a basic pancake syrup recipe, I made the following changes. 1)didn't add the apples or cinnamon, 2)based on others' recommendations decreaed brown sugar to 1/3 cup, and, 3)added 1/4 tsp vanilla. Also, I cooked it up in the microwave, stirring often. It made the perfect pancake syrup! I think that the original recipe (but increasing the corn-starch) would be a great filling for Taco-Bell-type Caramel-Apple Empanadas.
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4 users found this review helpful

Romanian Apple Cake

Reviewed: Jan. 2, 2013
My family liked this recipe. We agreed it was a little bland. But since we had some ice-cream caramel topping, we drizzled that over each piece. Oh.My.Gosh. It was awesome! You've gotta try it with the caramel topping! So, I'll be making it again. Next time, I'll add 1/8 - 1/4 tsp salt, and maybe decrease the baking soda a little since every bite had a distinct baking soda flavor. And maybe I'll try a struesel topping.
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3 users found this review helpful

Creamy Chicken Rice Soup

Reviewed: Nov. 23, 2010
Try this! It's cozy comfort food! I did change it up just a bit: increased carrots from 1/2 to 3/4 cup, added 1 cup of water and 1 chicken boullion cube (once the soup was boiling) since reviewers mentioned it was very thick, increased chicken to 2 cups, decreased salt to 1/4 tsp, and added 1/8 tsp thyme. Would've given it 5.5 stars with my changes. I was very leary of the lemon juice, thinking, "There's no way this is gonna taste good." But surprise-surprise! It really added a "brightness" to the flavor. Don't be afraid of it --- just add 1 tsp at a time like I did. I do think that 2 tbsp with the addition of the 1 cup of water was perfect. I'd use 1.5 tbsp in the original recipe. Thanks, Marge, for an awesome winter evening meal! Our tummies were full and happy. :)
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3 users found this review helpful

Chocolate Meringue Cookies

Reviewed: Jul. 22, 2010
These were fun to make and fun to eat. Had I made them with the amount of sugar called for, though, I would've given them 2 stars due to over-sweetness. Instead I used just 1/3 cup of sugar, and along with the chocolate chips, they were plenty sweet enough. Also, like others, I baked them for about 1 hour at 250 deg. I lined a cookie sheet with parchment paper (ungreased), and after a few minutes of cooling, they popped right off the parchment. So, this is a great recipe (halving the sugar, though!). Next time I'll leave out the cocoa, use almond extract and throw in some sliced toasted almonds and a little unsweetened coconut along with the choc chips.
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3 users found this review helpful

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