hwiggins Recipe Reviews (Pg. 1) - Allrecipes.com (10243900)

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Real Sopapillas

Reviewed: Nov. 6, 2009
I have been living outside of the US for several years and had been missing Mexican food. So I started looking for things I could make myself to satisfy my cravings! I came across this recipe and it is really easy and tastes great to! Even better served warm with honey drizzled inside or served with ice cream....mmmmm!!!
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Beef Tenderloin in a Port Shiitake Reduction

Reviewed: Feb. 13, 2010
Hats off to the person that created this but it didn't flip my switch! There was nothing wrong it, it just wasn't what I expected. I make everything we eat from scratch and we like a lot of flavor in our food, this just didn't have as much "zing" as I thought it might, I think the sauce would be a great companion for venison though. It is an expensive meal to make if you are not pleased with the result and is definatly NOT for a novice cook. I decided to make this baised on the other reviews and was sadly dissappointed. Over all I would not rush to make this again.
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3 users found this review helpful

Easy Sugar Cookies

Reviewed: Mar. 13, 2010
These are very tasty and are in fact very easy to make. I do like that they are not as sweet as most sugar cookies, however, I only gave this recipe 3 stars because the batter was fairly hard to work with. It just didn't seem to have enough liquid so the dough was very dry. I found it very hard to roll the dough into balls because it kept crumbling in my hands. My daughter wanted to use her cookie cutters and it was also hard to roll out and transfer her shapes to the pan without it crumbling. I added another 1/2 cup of butter which helped and also reduced cooking time to 7 minutes as my oven is fan assisted.
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Shredded Beef Chimichangas

Reviewed: Mar. 13, 2010
I would give this 10 stars if it was an option. This is a very good ,very tasty recipe and easy to make. I usually have leftovers so I use them to make quesadillas the next day! I get requsets for this recipe everytime I make it and best of all rav reviews! I do the whole recipe in my slow cooker and cook on high for a minimum of 5 hours, then shredd the meat and cook for another hour. I also finely chop an onion and 3 garlic cloves and add in at the beginning of cooking. Thnak you for sharing this, it has definately become one of my favorites!
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6 users found this review helpful

Carrot Cake III

Reviewed: Apr. 11, 2010
Thank you for your recipe! This cake was simple to make and tastes great! I do have to say, I put it into the fridge because I live in a hot climate and it actually tasted better cold! The icing makes nearly enough for 2 cakes so next time I make this I will halve the recipe. I did make a few changes, adding more cinnamon, some fresh ground nutmeg and 1/4 cup less flour. I also used a mix of walnuts and hazelnuts. Five stars for this cake though....excellent!!!
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Stuffed Green Peppers I

Reviewed: Aug. 9, 2010
This was really good but I made a few changes to it. I made this for 2 rather than the 6 the serving yields..... I don't understand why you are to boil the peppers for 5 minutes when they get fairly soft in the oven anyway so I didn't do this step. I cooked my onions and garlic in a dollop of real butter then added the ground beef cooked that through and added half a can of chopped tomatoes. I put a little more Worcestershire sauce, pepper, a good sprinkle of ground mustard, a pinch of thyme and a little paprika. Then instead of adding water....I think this makes any dish loose flavor...I added two tsp of tomato paste and stirred then turned off the heat and put half the cheese into the meat mixture and topped with the remaining cheese. I skipped the tomato soup altogether as I always add a little veg stock into the bottom of my pan (just enough to cover the bottom) then put the peppers in so it has some moisture while cooking. The tomato paste gave it a great tomato flavor without being overpowering. These turned out delicious, they were moist enough but not overly "wet" and I got rave reviews on them. Oh before I forget I also cut the cook time down to 20 minutes at 180C/325F
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Delicious Ham and Potato Soup

Reviewed: Sep. 29, 2010
This soup was very good and it was quick to make. I only gave 4 stars though as I did make some changes for flavor since the only seasoning was stock/boullion and s/p. I added a pinch of thyme, some basil, fresh oregano, sprinkle mustard powder and some fresh grated parmesean cheese. I also reduced the amount of milk used. I served it with a freshly baked baguette for dipping into the broth. I would definately make this again, thank you so much for sharing.
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Fry Bread Tacos II

Reviewed: Oct. 23, 2010
I only gave this a 3 star rating as I love the fry bread itself but changed the topping completely. I made my own refried beans for topping by using 1 can of pinto beans drained and rinsed, then put 1/4 cup of olive oil into a sauce pan and heating over med heat then adding the pinto beans, 1 tbsp chilli powder, 1 tsp ground cumin, 1 tsp garlic powder and s/p to taste. Stir and mash until heated through. Also, I used spicy shredded beef instead of ground beef. Use a 1 lb chuck roast cut into cubes, 1 small onion finely chopped, 3 garlic cloves peeled and grated, 2 tbsp chilli powder, 2 tsp ground cumin, 3 tbsp red wine vinegar, 1 cup beef broth and s/p to taste. In a slow cooker combine all ingredients, add beef stir well to coat, cover and cook for 4 hours. Remove the beef shred and return to the pot for another hour. Then top the fry bread with bean mixture, shredded beef, shredded cheese, lettuce, salsa and sour cream. Delicious, thinking about listing this as fry bread number 3! Thank you for sharing the fry bread recipe, I would definitely make them again.
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Crispy Fish

Reviewed: Oct. 8, 2011
I had some fresh sea bass but I wasn't sure what I wanted to do with it and this recipe was delicious. I made a couple of changes though, I didn't have potato flakes so I just used flour. (I want to try this again with the flakes though.) Also, I whisked an egg in a bowl and dipped the fish in that then sprinkled the seasoning's right onto the fish then dredged in the flour and fried in butter. My fish had skin on so I only dredged and seasoned one side and cooked skin side first. The skin crisped up so the fish easily came away. I served it with new potatoes cooked with butter, salt and pepper then a sprinkled some freshly grated parmesan cheese on top and had green beans with chopped sweet pepper. I would definitely make this again!
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