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

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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

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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Ranch Dressing II

Reviewed: Jul. 5, 2008
Ran out of the ranch mix, so threw this together in a pinch. I didn't have dried chives, used 2 fresh chopped green onions instead. Very good.
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Zucchini Bread IV

Reviewed: Oct. 23, 2007
My favorite zucchini bread recipe so far of maybe 5 I've tried. I've made it several times, tweaking it slightly each time. As is this recipe has great flavor and texture. Like other reviewers I like to use 1/2 c. applesauce in place of 1/2 the oil. I add 1/2 tsp nutmeg, and eliminate the nuts. The topping recipe I got from one of the reviews was a bit too crumbly and too much for my taste - I make my own topping of 1/2 c. brown sugar, 1/2 c. flour, 1 tsp. cinnamon, and 4 Tbsp. butter. It freezes well, as I usually freeze one loaf.
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Spinach Dip with Water Chestnuts

Reviewed: Oct. 23, 2007
A friend of mine used to make this using an envelope of Knorr Garden Dill Dip (which looks to be a discontinued product), so I'll be trying to tweak it with my own dill mix since it was sooo good that way. This is actually a Knorr recipe...
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Photo by Wendy

Black Bean and Corn Salad II

Reviewed: Jul. 5, 2008
Made this for a July 4th potluck and it got rave reviews. I added an extra avocado and used a whole 16oz bag of corn, and used slightly less oil (1/3 c) per other reviews. This is good so many different ways - by itself, on salad, with grilled chicken, on chips. I agree that it's not very good the next day - it loses some of it's color and ends up looking mushy and less appetizing. Could definitely see adding a little extra cayenne pepper for some extra zing.
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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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Peanut Butter Apple Dip

Reviewed: Oct. 23, 2007
I am not a fan of peanut butter, and only eat it in cookies. But this is so good! My super picky 3 year old has been scarfing down apples, when he usually won't touch most fruit or veggies.
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Peanut Butter Bars I

Reviewed: Aug. 7, 2008
These were quick and easy to make, and definitely satisfy the sweet tooth. I did everything in the microwave. Melted the butter first, which softened the peanut butter well enough to make it easy to mix. Then used the same bowl to make the topping in the microwave. Taste pretty darn close to a Reeses for me - I did use 1 cup semi-sweet and 1/2 c. milk chocolate chips. I'm wondering for the people who mention the "butter" taste, if they are using real butter or margarine? I used real butter. They are crumbly and I will store them in the fridge, but I don't mind that. Next time I will try putting the graham crackers in the food processor to get the crumbs super fine. I had a couple extra Tbsp. of crumbs so just tossed them in rather than wasting them.
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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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Photo by Wendy

Sugar Cookie Icing

Reviewed: Dec. 2, 2008
I love the smooth texture and how this icing looks when it sets. The flavor is nice also, but sometimes I use vanilla instead of the almond extract.
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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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Photo by Wendy

Cornbread Salad I

Reviewed: Oct. 19, 2007
I have a similar recipe that involves tossing a 4 oz. can of diced chilies into the cornbread when baking. If the dressing is too much for you, simply cut it to 1 cup each mayo and sour cream - I will actually try it like this recipe next time as I always have a hard time spreading only 2 cups evenly. I took this salad to a church picnic and it was gone, with several requests for the recipe. I thought it sounded weird, but I love this. Beautiful presentation in a glass dish. I like to make a half batch for myself. The 9X13 dish will be FULL with the full recipe, and a half batch easily fills a 3 qt. dish! Saves well in the fridge for several days, too.
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Photo by Wendy

Cinnamon Rolls III

Reviewed: Apr. 21, 2008
I thought these were good, but mine also turned out dry. They were actually better the next day. That could be from the high altitude (6000 ft) though. The frosting is really good. I didn't use the bread machine, and these were easy. I don't know what the extra "work" is people are talking about - these are homemade, and pretty simple at that! Update: Go buy the book "Artisan Bread in 5 Minutes a Day" and make this recipe using the (no knead) challah dough from the book! AMAZING!!
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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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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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Maple Apple Crisp

Reviewed: Oct. 13, 2007
This turned out great. I really couldn't taste the maple flavor, but it was still a very good apple crisp. I used Jonathan apples from our local apple farm, and tossed them in a couple tsp. of lemon juice. This provided a bit of tartness to the apples. I cut the maple syrup to 1/2 cup because that was all I had left. I used only 6 Tbsp. of butter in the topping.
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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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Green Punch

Reviewed: Oct. 17, 2007
Made this for my son's 1st birthday party that as bug themed. Being green turned some people off, but the flavor was very good. I have it in my file to use again should I ever need green punch, but seems like it would be good to try other gelatin flavors, too.
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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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