WANDA L. Recipe Reviews (Pg. 1) - Allrecipes.com (1064446)

Chicken Pot Pie IX

Reviewed: Sep. 15, 2007

One of the best recipes I've ever gotten from this site! Hubby loved it and I was really impressed with how flavorful the filling was. Instead of boiling chicken, I used leftover rotisserie chicken (w/o the skin) that I diced in big chunks, added one can of whole white potatoes that I diced up, cooked frozen peas & carrots mixture, frozen corn, some chicken bouillon granules and a splash of cream sherry wine. Also added a little poultry seasoning and garlic powder. Baked it using store-bought double pie crusts in a deep 8 x 8 glass casserole dish. Baked it in a convection oven and it was delicious and reheated well. Filling was moist without being runny. My only problem was the top crust didn't brown as nicely whereas the edges browned too quickly. I will be making this again!!

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2 users found this review helpful

Light and Fluffy Spinach Quiche

Reviewed: Jul. 13, 2006

Sorry, didn't think this recipe was any better than my usual quiche which doesn't call for mayo nor covering the quiche with foil. I didn't really like the consistency of the filling which was basically steamed eggs. I added mushrooms sauteed in butter, raw green onions, salt, pepper, dash of nutmeg and a sprinkling of paprika. My standard spinach quiche calls for a slightly pre-baked shell and baked uncovered at 350 degrees F for about an hour. For me at least, this has resulted in a better quiche.

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1 user found this review helpful

Chicken Marsala

Reviewed: Jan. 13, 2005

I liked this recipe but I like a different version I make better. Mine calls for the addition of 2/3 cup of beef stock or broth. This is in addition to the marsala wine (I don't use sherry in mine). I know this sounds odd, but I think it makes the sauce alot more flavorful. I also remove the browned chicken, then add the liquid, mushrooms and whisk in softened butter, adjust the taste, then add the chicken back as I reduce the liquid, and cover for a few minutes.

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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 5, 2002

This recipe is excellent and you can't really tell canned cream of mushroom soup was used for gravy. A couple of things I substitute is an envelope of pre-packaged "pot roast" seasoning (McCormick's Bag 'n Season) instead of onion soup mix, and red burgundy wine instead of water. I also add diced yukon gold potatoes, carrots, mushrooms and sliced onions at the bottom of the crockpot. Cooking time for a 4-lb. roast is usually 9 hours on Low and the longer the better. I thicken the gravy slightly with cornstarch and water at the very end. Overall, very very good!

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745 users found this review helpful

Lover's Beef Burgundy Filet

Reviewed: Oct. 5, 2002

The marinade has an unusual flavor due to the oyster sauce which is very good; the steak comes out very flavorful. I like oyster sauce very much (used extensively in Chinese cooking) however it does contain MSG so be forewarned as many people must avoid MSG added to food. My husband really enjoys this. I would recommend scaling the recipe way down if only making 2 or 4 steaks as it yields a whole lot of liquid. I also think the added butter/wine topping for serving, while adding a very rich buttery sauce, can be easily ommitted. To cool the liquid down faster, I put it in the freezer for a short time, and I also don't marinade longer than an hour or two max as I find the flavor becomes too strong.

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12 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Nov. 2, 2001

This is very similar to my favorite recipe for chinese chicken salad. Instead of pasta, I use coleslaw mix and crushed ramen noodles. I add the flavor packets to the dressing mix and add cut baby corn, mandarin oranges and sliced snow peas when in season. Delicious!

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5 users found this review helpful

Baked Pork Chops I

Reviewed: Aug. 11, 2001

After reading all the glowing reviews, I had high expectations for this recipe, but have to side with the minority that I was pretty disappointed. I followed the recipe to a "T" and used very thick boneless pork loin chops, but in the end, the breading was very mushy (in fact, separating from the chops) and the overall presentation unappealing. Taste was OK and meat was pretty tender, which was the only plus, but after all that work and time, I expected an awesome dinner and was disappointed. Hubby said he liked it, but I noticed he picked off most of the coating and didn't even finish it. I served with stuffing and a veggie, but neither of us were even tempted to use any of the extra sauce (and there was plenty left)! In retrospect, perhaps it would've been better without adding all that soup mixture. Glad I only made 2 thick chops as I wouldn't have wanted any leftovers. It's perplexing that so many other seem to rave about this recipe, but sorry, I just wasn't one of them!

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1 user found this review helpful

Split Pea and Ham Soup I

Reviewed: May 27, 2001

Very good soup! In place of 2/3 of the water, I used chicken broth. I also added diced carrots, a little crushed garlic and diced smoke-flavored SPAM. I didn't need to add any salt. The taste is wonderful. I do recommend stirring occasionally, especially towards the end, to avoid allowing the peas to form a thick paste at the bottom of the pan. I also didn't find I needed to simmer for 2 hours. After only about an hour, the peas were all cooked down, and it was ready to eat.

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189 users found this review helpful

Oven Fried Chicken II

Reviewed: Apr. 24, 2001

I really expected more from this recipe and was very disappointed. The skin on the chicken tasted like your standard shake and bake. And it wasn't crispy at all nor very flavorful. I took the skin off the thighs before coating. Maybe that's why it wasn't crisp?

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1 user found this review helpful

Ribbon Meatloaf

Reviewed: Apr. 9, 2001

This is exactly the same recipe given to me by my mother-in-law, only without the addition of the cheese. For a variation, I highly recommend shaping the loaf "free form" on a foil-lined broiler pan, and lay slices of bacom horizontally across the top and sides, tucking the ends under the loaf. The bacon really makes this meatloaf delicious!

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19 users found this review helpful

American Lasagna

Reviewed: Feb. 10, 2001

Just made this tonight and it was very good. A lot of work but well worth the effort. I did make the following variations however which I believe added to the tastiness: used 3-1 ratio bulk Italian sausage to ground beef, Italian recipe diced tomatoes (with garlic, basil and oregano), added 1/2 cup burgundy wine and 1 small can of mushrooms stems & pieces to sauce and 1 - 10 oz. package thawed & drained frozen chopped spinach (mixed in with cheese/egg mixture). Turned out wonderfully hearty.

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0 users found this review helpful