Angela W Recipe Reviews (Pg. 1) - Allrecipes.com (10413643)

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Angela W

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Healthy Turkey Loaf

Reviewed: Jan. 22, 2015
This was delicious! I followed other readers' suggestions and doubled the recipe (1/2 pound would not feed my family), however I did not double the egg, I still used just one and it stayed together just fine. I used more peppers than the recipe called for, just because I always try to get my vegetables into my meals. I increased the oven temp to 375 and they were done in about 50 minutes. The only thing that I would change, is that I will add in salt next time, I had to add some to the finished product at the table.
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Mediterranean Quinoa Salad

Reviewed: Aug. 12, 2014
I'm only giving this recipe 4 stars because I had to make some adjustments based on other reviewer's comments. I honestly think that 2/3 cup fresh lemon juice has got to be a typo, there is no way that you could add that much lemon juice to any salad and have it be edible. I ended up only using 2 tablespoons of lemon juice and 2 tablespoons of olive oil. I didn't use chicken, and instead used shelled, cooked edamame beans to add some protein to this salad. I only had a yellow bell pepper, which worked out well, because I really wanted to add cherry tomatoes and ended up with a very colorful, tasty, healthy salad
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Photo by Angela W

Shrimp and Mango Taco Salad

Reviewed: Jul. 7, 2014
This was really easy to put together and everyone loved the combination of flavors. I did have to make a few minor alterations: I didn’t have limeade concentrate so I sub’d 1/4 cup lime juice and 2t of sugar. Also, don’t know what red pepper sauce is, so I sub’d 1t of garlic chili paste. And I didn’t have avocados, but added in sliced cucumbers, not really the same, but still tasty. Served over a bed of spinach and mixed baby greens. Alternate to packaged taco seasoning: 2t chili powder, 1 1/2t cumin & oregano, 1/2t garlic powder, onion powder and paprika.
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Banana Banana Bread

Reviewed: Jun. 25, 2014
This isn't bread, it's pound cake, and it is delicious!!! I made 4 - 3x5 loaves, took about 45 minutes. I've always add vanilla, and sometimes add in spices, like cinnamon, ginger and nutmeg. I also sometimes add nuts into the loaves as I'm pouring the batter in. And if I'm feeling like being a little more healthy I use whole wheat flour. Best banana bread ever, thank you Shelley.
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Photo by Angela W

Crab & Avocado Salad with Fruit Salsa

Reviewed: Dec. 5, 2013
I used nectarines, 1/2 a red bell pepper and a lot more cilantro (just chopped up what I had left ˜ 1/3-1/2 cup) Also used 1/4 cup lime juice and did not add salt, let everyone do that themselves. Served it on a bed of romaine with a loaf of bread, what a great summer dinner. My Dad said "that was good for no salad dressing". High praise, indeed
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 16, 2013
With a few modifications this is an excellent recipe, but given the amount of tweaking that I had to do (based on previous reviewers suggestions) I can only give this recipe 4 stars. Changes I made: Started with raw boneless chicken breasts, after two hours on high they were done and ready to be shredded, I added the chicken back into the slow cooker with a can of corn (frozen is nasty) and a can of black beans. Doubled the cumin and chili powder and used all chicken broth, no water. The cooking times on this are way too long. Like I said, after 2 hours on High, a raw chicken breast was done and ready to shred, not sure how long it would have taken on Low. I also didn't add the cilantro to the slow cooker, I garnished the soup with it, I really like fresh cilantro, as opposed to cooked to death cilantro. And, since I'm doing the low carb thing, I served this on a bad of cabbage, and didn't make the tortilla strips. This recipe is super easy, I will definitely be using it again.
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Crispy Catfish

Reviewed: Oct. 27, 2013
I will never substitute saltines out again!! I was lazy and sub'd in Panko and bread crumbs the first time I made this, but never again. I'm only giving this recipe 4 stars because I had to modify the recipe to cut down on the sodium. First time I made this, it was like eating a salt lick, so now I use crushed celery seed, and garlic powder, but it's still a little salty, so I will also cut back on seasoned salt next time. Also, I cooked this under the broiler, and did not flip them. Note: Do not need to spray pan or fish, THEY ARE COATED IN BUTTER!!!! Learned that one the hard way, and make sure that when you coat your fish that the butter is fairly warm, that way it won't go on too thick. Almost forgot, I don't use catfish, either tilapia or basa (swai).
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Quinoa Salad with Grapefruit, Avocado, and Arugula

Reviewed: May 13, 2013
This is such a delicious summer salad full of so many good flavors. I thought that the ingredient list seemed a bit long, but everything worked together really well. The only changes that I made was I cut back the liquid to 1-3/4 cups of chicken stock so that I didn't have to try to drain the quinoa. I also mixed everything together, I didn't serve the avocado and grapefruit on top, and I used a combo of spinach and arugula. I will definitely be making this again.
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Asian Marinated Pork Chops

Reviewed: May 13, 2013
These were very tasty. I followed other reviewers suggestions and cut soy in half and added ¼ cup olive oil. Used bone in chops and let them sit in the fridge for about 6 hours. Next time I will use more ginger and try a little more chili paste as it was not spicy at all.
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Avocado Salad with Bacon and Sour Cream

Reviewed: May 13, 2013
I followed reviewers suggestions and mixed together all but the avocados ahead of time so that the flavors could come together and ‘get happy.’ I folded in the avocados when I was getting ready to serve and ended up adding more sour cream and lemon juice because it was just too thick. I guess my avocados were really big. Served over a bed of mixed greens, even my non-salad-liking dad enjoyed it.
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Slow Cooker Carnitas

Reviewed: May 13, 2013
I normally hate it when people modify a recipe and then give it a 5 star rating, but that is what I am doing. As is, this is a serviceable recipe, it covers the basics and produces some tasty pork. However, I also made this following the suggestions of other reviewers and was rewarded with an amazing meal. I used real garlic, tripled the spices (not the cinnamon) and added chopped onion, cilantro and fresh orange juice. After the pork was done, I shredded it in the crock pot and let it 'get happy' in its cooking juices for about a half hour. I then transferred the pork to a foil lined cookie sheet put it in the oven at 400 for about 20 minutes. It achieved the crispy edges without having to fry it. Yum!
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Zucchini with Dill Weed and Garlic-Yogurt Sauce

Reviewed: May 7, 2013
I don’t know how much zucchini 4 is supposed to be, so I used about 4 cups of chopped zucchini, doubled the rice and liquid (sub’d chix broth); left the lid on for 20 minutes and then off for 5. I also tweaked the yogurt sauce,made it more of a tzatziki with lemon juice and olive oil, and didn’t make as much as called for. Made this with Shish Tawook grilled chicken, as some other reviewers suggested, the flavors really complemented each other. Everyone took seconds. I love dill!! Also, don't let the onion and zucchini get too done before adding the liquid, they will get plenty done while the rice is cooking.
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BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Reviewed: Mar. 22, 2013
Made this recipe exactly as written (minus the almonds) and everyone practically licked their plates clean. I took the advice of a previous reviewer and marinated boneless pork chops in the dressing and they were definitely the highlight of the salad. I also used more lettuce than was called for, 2 cups of lettuce is not a salad, and I wish that I had used even more. All of the flavors went together really well and everyone requested that I make this again, even the non-salad eating guys!!
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Chocolate Chip Treasure Cookies

Reviewed: Mar. 22, 2013
These cookies are delicious! The recipe made over 4 dozen cookies and took about 3 days to get finished off and there are only 3 people in my house! The recipe went together very easily (I used my mini chop to make the graham cracker crumbs) though I had to mix in the coconut and chips by hand as the dough was rather thick. I will definitely be making these again when I need to take cookies to an event.
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Jicama and Pineapple Salad in a Cilantro Vinaigrette

Reviewed: Mar. 18, 2013
This salad is wonderful. I have made it several times now, and have been making double batches (not double the lettuce or avo) so that I could have more jicama/pineapple leftovers!! The only change that I made was to substitute Anaheim peppers for the seranos, I love spicy, but not everyone in my family does. Anaheims have great flavor without 'burning' anyone's throat
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Mexican Bean and Squash Soup

Reviewed: Jan. 18, 2013
I love this soup! It's great during the winter. I've been making this recipe for years, and just realized that I had never reviewed it. I stick pretty close to the original recipe, but use way more veggies, so it's more of a stew than a soup, and I only use one Chipotle pepper. The lime juice is a must, but the toppings are definitely optional. It's fun to use them, but not necessary.
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Lemon Square Bars

Reviewed: Dec. 15, 2012
I've made these twice and both times they were wonderful. The first batch accidentally got left in the oven for too long, but nothing that a lo of powdered sugar can't fix. The second batch got cooked exactly as the recipe states, and I think that the next time I'm going to cook longer than the recipe calls for, but not as long as I did the first time.
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Photo by Angela W

Mushroom Pie

Reviewed: Oct. 24, 2012
I am so glad that I tried out this recipe, it was a huge hit! I used reviewer's suggestions and made this in a 9" pie crust, with a lattice top, I also followed the suggestions to make 1.5 times the filling and it was too much, I ended up filling a large ramekin with the extras. I sub'd dry dill for fresh, but kept the rest the same. I served it with a green salad and the three of us almost finished the whole thing. There was just enough left for one person for lunch.
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Photo by Angela W

Malaysian Mango Chicken Curry

Reviewed: Oct. 24, 2012
Made this recipe almost exactly as written, only added garlic with veggies and sub’d rice wine vinegar for the apple cider vinegar. The end result was delicious, but it was a lot of food. I doubled the recipe since I was cooking for 3 and should have stuck to the original, I would have had plenty of food. Also, do not cook the onion until translucent, only until soft or they will overcook while the peppers cook
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Photo by Angela W

Pesto Cream Sauce

Reviewed: Oct. 24, 2012
This is a great dish, with a few modifications. I followed other reviewer's advice and cut back on the oil (only 1T) and butter (only 2T) and I used raw shrimp. This was so good I had to take it off of the table so that I could have leftovers for lunch the next day!
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