Wendy Recipe Reviews (Pg. 3) - Allrecipes.com (10601863)

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Hash Brown Casserole II

Reviewed: Dec. 12, 2007
I really liked this for a brunch dish. Save a little time and dirty pan by just tossing the cornflakes with melted butter in a ziploc bag. The second time I made it I halved the recipe, but used most of the can of soup anyway. Also added some bell pepper and a thin layer of extra cheese under the cereal.
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Awesome Slow Cooker Pot Roast

Reviewed: Dec. 7, 2007
I've never made pot roast before. This was pretty good. I halved the recipe for our young family of 4, and added some carrots and celery. I felt like the gravy needed a little more flavor - maybe garlic or a dash of hot sauce. I also added a couple Tbsp. of corn starch to thicken the gravy slightly at the end. But this was easy, beef was super tender, and we'll definitely try this again. Think it could be better with Golden Mushroom soup instead and a couple tsp. of Worcestershire.
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Photo by Wendy

Easy Herb Roasted Turkey

Reviewed: Dec. 1, 2007
This was only my second time making a turkey; my family has always used just butter, salt and pepper. I used a Reynold's cooking bag, so didn't use the water. But this turned out wonderful. The drippings made an amazingly tasty gravy. **11/08 update: Used this again on a brined (Out of This World Turkey Brine on this site) bone-in turkey breast. Used the cooking bag again, just removing it for browning during the last 45 minutes. Wonderful!! Perfect, moist, flavorful turkey.
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Sweet, Sticky and Spicy Chicken

Reviewed: Nov. 16, 2007
Wonderful flavor. A bit too spicy for our taste, and I cut the hot sauce by a tsp. Will only use 1 Tbsp. next time, and go from there. The sauce didn't really thicken, so I threw in a couple tsp. of corn starch at the end and that worked nicely. This would be excellent with some stir-fry vegetables thrown in, too.
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Photo by Wendy

Perfect Pumpkin Pie

Reviewed: Nov. 15, 2007
I agree that this could use more spices, BUT I liked that it tasted like pumpkin and not a mouth full of spices. I like the texture created when using sweetened condensed milk better than when using evaporated milk. It also makes it not as liquid, so it's easier to get into the oven without spilling! I'll be using this recipe from now on just pumping up the spices a tiny bit.
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Cornbread Salad

Reviewed: Nov. 14, 2007
I found that the amounts of cumin, oregano, and sage in the corn bread is so little you can't taste it through all the other ingredients. Tried doubling them, but still didn't notice, so I save myself the trouble and omit it. This is a wonderful salad, unique flavors, great for potlucks. Makes huge amount, I often half it still using most of the corn bread.
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Grilled Garlic and Herb Shrimp

Reviewed: Nov. 14, 2007
Wasn't crazy about these. I think I just prefer simple butter and garlic on my shrimp, and not the sweetness of the other herbs. I also made these on the Foreman grill and they cooked so fast that they were overcooked - my fault. But neither my husband nor I cared for the flavor anyway.
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Photo by Wendy

Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 12, 2007
My husband, who lives on chicken, loved this and said it was the best rotisserie style chicken he's ever had. I brined it the night before in the Out of this World Turkey Brine from this site. In the morning I put the spices on, and had it in the oven for the afternoon. Didn't have any onion, so threw a few crushed garlic cloves in the cavity. It wasn't browning much after 3 hours, so I buttered it at that point. I cooked one 4 lb. chicken at 250 for 4 hours, then put it under the broiler for a few minutes, turning it to brown all sides. Super moist and tender. Was a tad bit salty - not sure if that's the recipe or the combo of brining it first, but not bad at all. Saved the giblets to boil in water to make a broth which I used to make gravy from the drippings - yum! **Update: I like to make a large amount of the seasoning mix to have on hand. It's our go-to chicken rub for grilled/sauted boneless skinless chicken breasts.
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Out of this World Turkey Brine

Reviewed: Nov. 10, 2007
Cut the recipe to 2 servings, and brined 4 boneless skinless turkey breasts. This was some of the best turkey I've ever had. Moist and juicy. To prepare them I buttered them, sprinkled with a little seasoned salt, and put them in a slow cooker with a little water and slices of celery and onion. Wonderful! Don't think it was the slow cooker because these were better than anything I've had out of a Crock Pot, too.
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Pumpkin Maple Pie Supreme

Reviewed: Nov. 10, 2007
I used canned pumpkin. This is full of spices, and I couldn't really taste maple. The texture was a little lighter than I prefer. I had to cook it about 10 minutes longer than the recipe called for. Also don't like the look of the dark specks - spices clumping maybe? Haven't had that happen with other pumpkin pie recipes. I would go for a quicker/easier recipe next time.
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Sweet Potato Pineapple Casserole

Reviewed: Nov. 10, 2007
At our place everyone just takes a tiny spoonful of sweet potatoes (but we can't pass them up just the same!), so I don't want to spend too much time and energy on them. I used a 40oz can of sweet potatoes which seemed more like 2 potatoes worth, and cut the other ingredients accordingly. I'd probably do that again because it was so quick and easy to mash them and mix this up. I'd use a little less sugar next time, since the pineapple adds some sweetness. I think it needs a little something on top for presentation sake, too - maybe cut the sugar in the potatoes and just add a crumb topping. Will try these again.
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Smothered Green Beans II

Reviewed: Nov. 10, 2007
Tried this recipe out for a pre-Thanksgiving recipe testing dinner. None of us were crazy about them. I prefer canned green beans, but wanted to give fresh a try. I didn't get that "green" flavor that I dislike about fresh beans at least. But I didn't really care for the sweetness of this dish. Everyone else voted to keep the Campbell's green bean casserole for The Day... I'll keep searching for another green bean dish!
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Sweet Stuffing

Reviewed: Nov. 10, 2007
This had great flavor. I was looking for something a little different from the traditional and this was perfect. That being said, I don't know how thick the bread slices are supposed to be, but some of the ingredient amounts seemed off. I used 12 thin slices which was almost the whole little loaf. There were way too many cranberries, and too much onion. I used maybe 3/4 cup onion, and added 1 stalk of celery. The liquid amount was perfect though. Will definitely use this again. **11/08 Update: I now use this recipe as a base and love it. I use half raisin bread and half cube stuffing mix, which cuts a bit of the sweetness. I add celery, use less onion, and a small amount of dried cranberries instead of all those fresh/frozen cranberries.
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Chicken a la Mayo

Reviewed: Nov. 8, 2007
I would give this 5 stars, but I didn't exactly follow the entire recipe. I made the mayo sauce and added just enough milk to make it thin enough for dipping. I used Orange Roughy fillets, dipped them in the mayo mixture, then a mixture of 30 crushed saltine crackers, 2 Tbsp. flour, and 2 Tbsp. instant potato flakes (see Chicken Fried Chicken recipe on this site). Then I fried them in a skillet (flip only once so you don't disturb the coating). Then I drizzled some of the reserved thinned mayo mixture over the fried fillets. It was soooo good! Even my super picky husband really liked it. Just thought the flavors in this mayo sauce seemed more suited to fish. That's what would make it a 5 star recipe.
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Dessert Crepes

Reviewed: Nov. 8, 2007
I've never made crepes before so it will take me some practice to find the perfect temp to cook them at, and how to manipulate them in the pan. But they tasted great. I added 1 tsp. of vanilla to the batter. My kids were eating them plain as fast I could get them out of the skillet. Rolled up the last one with a super thin layer of grape preserves. Yum. Will definitely make these again, trying various fillings. I got 10 8-inch crepes from the full recipe.
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Easy Bacon and Cheese Quiche

Reviewed: Nov. 5, 2007
Used this recipe as a base. This was my first quiche and it turned out very good. I only had milk on hand, and used cheddar/jack in place of the swiss cheese, plus I used real bacon. Still very easy, light and fluffy, with a good flavor.
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Slow Cooker Barbeque

Reviewed: Nov. 4, 2007
Took other reviewers' advice and drained some of the fat/juices when shredding the meat and then added another partial bottle of sauce. Very easy meal, and both my little ones loved it (surprised me!). Used a "sweet & zesty" bbq I liked, but think I might try something with more of a kick next time.
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Photo by Wendy

Asian Beef Skewers

Reviewed: Oct. 29, 2007
These are a big hit with our family, and at barbecues where they have been taken. Very tasty and tender. Good marinated for even an hour or two, but great marinated overnight! We've never had sherry on hand, so just substituted 1 1/2 Tbsp. each vinegar and oil.
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Orange Tapioca Salad

Reviewed: Oct. 26, 2007
I'm not a big fan of gelatin salads, but I love this one. The flavor reminds me of a 50/50 ice cream bar. It's very sweet and fluffy, more of a dessert than a side salad.
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8 users found this review helpful
Photo by Wendy

Pumpkin Pie Bread

Reviewed: Oct. 25, 2007
This is very good, I guess I'm just not a fan of pumpkin bread, I'd rather have the pie! My 3 year old would have eaten half a loaf already if I'd let him though. It was a little dryer than I expected from reading reviews, this may be due to the high altitude though (6000ft). 55 minutes would have probably been sufficient, but was in for 60 according to recipe.
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Displaying results 41-60 (of 78) reviews
 
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