VeraWa Recipe Reviews (Pg. 1) - (10502727)

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Chicken Mozzarella

Reviewed: Oct. 1, 2010
Yes, I too had a tough time turning the breasts without losing the coating. My glass baking dish was very well coated so it wasn't that the breasts were sticking because it was a cinch to flip, it was only because the coating really had nothing to stick too on the surface of slippery breasts! Next time I will coat and then quickly brown in a hot skillet as if frying chicken...that will ensure the coating will already be seared on before going into the oven. I Didn't have Italian seasoning so to the baking mix I added garlic powder, basil, thyme and oregano along with the paprika and pepper. Aside from the coating slipping off, it was a very easy dish to prepare and good eating...very tasty!
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Egg Free Chocolate Chip Pumpkin Cookies

Reviewed: Sep. 27, 2010
I didn't have any shortening on hand and replaced with 2/3c veg. oil. Also didn't have chocolate chips. Was looking for a pumpkin cookie that didn't call for eggs and found this one. I think next time I will add more sugar or make a powdered sugar icing...these are good and am sure they will taste good with coffee in the morning, but don't really satisfy the sweet tooth! Was hesitant to use veg. oil, but they baked up perfectly!!
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1 user found this review helpful

Homemade Cream-Style Soup Mix

Reviewed: Jan. 29, 2010
This came from a Taste of Home recipe (2006), but for some reason the ingredients were changed in this version. Type in Google "Cream of Chicken, homemade dry mix" and see the original Taste of Home version
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Asian Water Roux White Bread

Reviewed: Dec. 16, 2009
I couldn't see how only 1/2 cup of water was called for to make the roux? It resulted in a really stiff dough and was not enough liquid to incorporate 1 cup of flour. I ended up having to boil and add another 1/4 to 1/3 extra water. I used just one packet of rapid rise yeast which is equivalent to 2 1/4 tsp. and it doubled in size within 1 hr. to 1 hr. and 15 minutes. Though it has doubled in bulk this dough is really soft and doing the indentation test to check that the dough has risen enough is impossible. That is the stage I am at now and am getting ready to punch it down and form my loaf for (1) 9"x5" pan. Will update with my results. Results: Per comments, I opted to do just one 9"x5" loaf but I think I easily could have made 2 of the 8"x4" loaves (edit: was perfect for 2-5'x9's) though as this in one BIG loaf of bread!! (I used less yeast at 2 1/4 tsp, but since I used rapid rise that may account for the large "top". Only other change I made was to add the extra boiling water to the roux and I used it fresh. Other than that this was an easy and wonderful bread to make!! The first thing tomorrow morning I will be making more! Thanks! *edit* I googled for information regarding the "water roux" for bread making and from what I could find the flour should be 1 part to 5 parts water! I thought this roux was awfully thick! I had only uped my water from 1/2 c to just shy of 1 full cup, but it still came out good. Will try the suggestion of 1:5.
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Slow Cooker Creamy Potato Soup

Reviewed: Oct. 2, 2009
I gave this recipe a 4 star rating just because I followed the suggestion of a few other reviewers. I used about 6 sm. to med. sized red potatoes; skins on and I used 3 bullion cubes to 2 cups. water. For the water I used less than 2 cups; about 1 and 2/3 cups. I add garlic to everything and this recipe was no exception! As others suggested, I cooked and set aside the bacon in the refrigerator then sauteed the onion in the bacon grease. I got the perfect consistency (not too think or too thin)by only using about 3/4 of the half-n-half/four mixture and only 1 cup of regular milk. Just before adding this to the slow cooker I added about 2 T of butter and turned the temperature up to high for the last 30 minutes. At the same time I added 1 cup of shredded cheddar and brought back out the bacon to reach room temp to crumble for garnish. Soup was very yummy and perfect for this chilly fall evening!
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To Die For Blueberry Muffins

Reviewed: Aug. 4, 2009
This is my 2nd rating on these after my 2nd attempt. The first attempt resulted in muffins that wouldn't remove easily from pan after using cooking spray. Muffins fell apart and wasn't very pretty! However, it has absolutely nothing to do with this recipe. Other than that I loved them and did not made a strudel! This time I used both cooking spray and dusted with flour and used a different muffin pan as I did with banana muffins yesterday. This time I topped with the strudel using brown sugar and added about 1/4 cup of oatmeal like for a cobbler/crumble. This is an awesome base for any muffin and is a definite keeper for me!! Yum
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Banana Muffins II

Reviewed: Aug. 2, 2009
Exceptionally moist, light and tasty muffins! I only had 2 large ripe bananas and still they tasted awesome. They only thing I did different was to add vanilla. I also had no problem removing muffins from pan using just cooking spray and a dusting of flour. I used a mini pan and found they were perfect at 19-20 minutes. Not sure why some reviewers rated them as flavorless? This isn't a banana spice cake/muffin recipe! I will definitely be making these over and over again! Thanks for sharing :)
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Slow Cooker Chicken Taco Soup

Reviewed: Jun. 10, 2009
We absolutely loved it! I made this chili on the stove with a few changes. I didn't have any beer and substituted with 1 c. chicken broth and used canned chicken breast that was shredded before adding to the pot. Used 1 can black beans and 1 can pinto since that was what I had on hand. The taco seasoning recipe was fabulous and will use it from now on! At the end of cooking I did add a little cornstarch w/water to slightly thicken. Great flavor and hearty meal! Total cooking time was about 1/2 hour. Thanks for sharing!
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Aunt Hazel's Apple Oatmeal Cookies

Reviewed: Mar. 29, 2009
Would have made a lot more but was eating up most of the dough LOL! Yum! Just wanted to comment on the spreading as two reviews I read mentioned that however they looked before you put them in was exactly what you got when you took them out. I Have my first batch in the oven and they are spreading out just fine; not too much but just enough. I used margarine instead of butter if that makes a difference? Also didn't shred the apple but chopped pretty finely. Well just took first batch out and I do declare! These are pretty dang good without the icing even!! Thanks!
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