Wendy Recipe Reviews (Pg. 1) - Allrecipes.com (10601863)

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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Jan. 8, 2011
Disclaimer: Not a big fan of hummus. Did this according to recipe except used half the cayenne recommended and it's plenty hot. Otherwise it tastes pretty bland. I used the Hummus III recipe last time and added cumin, roasted pepper, and red pepper flakes and I think I like that one better.
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25 users found this review helpful

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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24 users found this review helpful

Hummus III

Reviewed: Jan. 8, 2011
First, I've never been a fan of hummus, but the lemon especially is so over powering in this recipe. Maybe I just had an especially sour lemon, because that's all I tasted. Also, a little too much tahini for my taste. I started with the original recipe and then kept adding things until it was edible. Added 1/4 tsp cumin, another clove garlic, and some roasted red peppers. Next time I'll try the Spiced Sweet Roasted Red Pepper Hummus on here.
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19 users found this review helpful

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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16 users found this review helpful

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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11 users found this review helpful

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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10 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Aug. 5, 2010
Couldn't find boneless ribs, so used the "country style pork ribs" and the bones just fell out anyway. Cooked in the Crock Pot overnight on LOW, about 9 hours. Used KC Masterpiece Hickory Brown Sugar bbq sauce. So tender and yummy! Made this for a friend, and she and her husband loved it, too.
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8 users found this review helpful

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

Fruit Cocktail Cake

Reviewed: Dec. 6, 2008
My mom makes this cake and I love it. I used to request it for my birthday it was so good. I'm reviewing this recipe because it's the closest to my mom's. Mom's recipe doesn't call for lemon juice (guessing that has to do with browning of the fruit), and eliminates the coconut (seems to be a matter of taste). Mixing directions were to separate the eggs, beating the yolks and fruit cocktail until the fruit was well "mushed". After mixing in everything, the egg whites are beaten to soft peaks and folded in. This seems to give the cake a bumpy texture. Then we cut the cake into pieces while warm before pouring the glaze over so that it absorbs it well. That's my favorite part! I've have problems with the glaze thickening properly when using margarine, so I always use real butter for the glaze. Rich and delicious!
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7 users found this review helpful

Taco Seasoning I

Reviewed: Dec. 2, 2008
I originally made this to go in the "Slow Cooker Chicken Taco Soup" here, and it's excellent for that. Then I tried it for taco meat, and I haven't bought a packet of taco seasoning since! As another reviewer mentioned I stir 2 tsp. corn starch into a batch, and add 2/3 cup water to 1 lb. browned ground beef. Bring to a boil, then simmer for a few minutes. Perfect! (I use 1/8 tsp. cayenne pepper in place of the 1/4 tsp red pepper flakes.)
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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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7 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Jul. 7, 2010
These turned out great - moist and flavorful. Cut recipe to 4 burgers. Used wheat bread crumbs and added a Tbsp. of bbq sauce since they weren't seasoned, and season salt instead of regular. Even my husband likes them and this is his first turkey burger. I used to work at a restaurant that served turkey burgers with grilled zucchini, onions, and mushrooms (which I omit) under melted cheese, thousand island dressing, and a slice of tomato - try it, it's yummy!
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6 users found this review helpful

Pork Tenderloin in Mustard Marinade with Cherry Compote

Reviewed: May 28, 2010
Very tasty. Didn't have the mushrooms, nor do I care for them, so left them out. Husband wouldn't eat the cherry compote, but I thought it was very good. Maybe could have gone with a little less thyme (maybe 1 tsp) Quick and easy, too. I think you could easily half the compote and still have plenty.
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6 users found this review helpful

Cafeteria Carrot Souffle

Reviewed: Dec. 15, 2008
I just had this at a Christmas party, and loved it even though I'm not a fan of cooked carrots. I got the recipe and the only difference was that this recipe uses twice the carrots, but I would think that would just make it actually taste like carrots! Definitely adding this one to my list of holiday side dishes.
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6 users found this review helpful
Photo by Wendy

Festive Fall Turkey Salad

Reviewed: Nov. 28, 2008
This was just ok for me. I really wanted to like this, but I'm afraid the orange in the cranberry sauce was a bit overpowering. I used mayo, but the sweetness and the orange really stood out making it taste like it was made with miracle whip (which I'm not fond of at all). I will try this again, but will use my own cranberry sauce (Martha Stewart's cranberry grape compote!) and maybe add some chopped onion.
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6 users found this review helpful

Country Pineapple Casserole

Reviewed: Oct. 19, 2007
This tasted like a mix between pineapple upside-down cake and lemon meringue pie to me. Let my bread dry out overnight and cooked it longer than directed and still seemed a bit mushy. If I tried it again, I'd cut the lemon juice in half at least, and use a couple more bread slices. Liked it chilled as a dessert better than warm as a side.
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6 users found this review helpful

Double Chocolate Cookies by EAGLE BRAND®

Reviewed: Dec. 13, 2008
Not sure what happened, but these did not turn out for me. I had a big goopy mess even after extra time in the oven. Had to add probably 1/3 cup flour to salvage the batter. Will try again, just in case. They are easy and very rich.
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5 users found this review helpful

Cowboy Stew I

Reviewed: Sep. 3, 2010
Just ok, and wouldn't make again. Doesn't get much easier though. After tasting it I added some hot sauce, and some garlic powder, and even some hot dog. It'd probably be good as is with corn bread.
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4 users found this review helpful

Banana Cupcakes

Reviewed: Jun. 16, 2010
My kids (6 and 4) gobbled these up before I could even frost them. Maybe next time! The texture and flavor was very good. Since I'm at 6600 ft. I halved the baking soda and powder so that I didn't end up with hockey pucks. Also didn't have buttermilk, but sour cream did the job. Made 17 cupcakes, baked for 20 minutes.
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4 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Dec. 2, 2008
Yep, doing it Martha Stewart's way makes this five star bread. I did not care for the slices of banana. Otherwise, this is the best banana bread recipe around!
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4 users found this review helpful

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