Miss Wendy Recipe Reviews (Pg. 1) - Allrecipes.com (10856190)

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Rich and Creamy Beef Stroganoff

Reviewed: Jun. 24, 2014
In one word, AMAZING. I doubled the recipe, as we were having company over. The only thing I did differently was halve the amount of meat to two, 2 pound roasts (that's a lot of meat that the original recipe calls for!), sauteed a little over 3 cups of sliced mushrooms, only used 1 tsp. of crushed red pepper, and didn't use yellow mustard (didn't have any on hand). The hardest, most tiring, part was the cutting and preparation of the two roasts. The rest was easy, peasy, lemon squeezy! The dinner table was quiet, as we all just inhaled the food (not the awkward kind of quiet -- the loud, fast, munching kind of quiet lol)! Everyone had seconds, and we still had enough left overs for lunch, enough for 4 people.
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Self-Rising Flour

Reviewed: Feb. 5, 2014
I needed 1 1/2 cups self rising flour to make Paula Deen's Peach Cobbler recipe. But I wasn't about to drive all the way to the store to pay $4 for an entire sack of self rising flour. Thanks! The cobbler turned out beautiful and delicious!
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African-Style Oxtail Stew

Reviewed: Oct. 7, 2013
This was really delicious, and I followed the ingredients to the letter. However, the 3 stars is because my pot started burning at the bottom, even though I stirred it well every once in a while. This was 1 hour EARLIER than the cooking time listed. Either it requires much more liquid or the cooking time is way off. I reallyyyy wanted to add baby potatoes to the dish when 30 minutes of cooking time was left... but after burning, there was barely any liquid left to cook potatoes with. While the bottom of the dish burnt, the oxtails didn't taste burnt at all (I was very happy that the star of the dish was OK!) but the sauce had a hint of burnt taste to it.. So, to prevent further burnt permeation, I transferred the oxtails and a bit of sauce to a separate serving dish. Ate with rice, and my hubby liked it - even though he isn't partial to oxtails. Will make again, this time I will cook it with less time.
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Bananas Foster II

Reviewed: Sep. 12, 2013
This was a really delicious and EASY dessert to have after dinner. Took under 10 min to make this. I did not use walnuts and instead used chopped pecans. I did not have any rum on hand so I left that out. *TIP* If you decide to make this without the rum it is important to still use 3 1/2 tablespoons of some OTHER liquid (rum extract+water, banana liqueur or banana extract, water, etc.). If you remove almost 1/4 cup of liquid, and do not add something in its place, you wont end up with a caramel sauce. You will end up with a pan of separated blobs of melted brown sugar, swimming in a pool of melted butter... If you add that on top of ice cream, the molten blobs will instantly seize - and eating these blobs would be equivalent to eating brown sugar taffy (not appetizing in my opinion - and will get glued to your teeth).
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Slovak Stuffed Cabbage

Reviewed: Aug. 23, 2013
Delicious stuff! I've made cabbage rolls before, so I was hesitant to try this recipe (remembering how much time the ones previous took). I plowed through it! To make things easier, I make the stuffing the night before. DAY 1: cook rice, sautee onions in a bit of veg oil, throw both into a large bowl. Then I just pile the stuffing ingredients into the large bowl. Mix everything by hand. Cover in plastic and leave in the fridge til the next day. DAY 2: core the head of cabbage (like hulling the tops off strawberries), put the head of cabbage (intact) into boiling water. Gently pull off leaves, trim as much stem off the leaves with a paring knife. Stuff leaves - roll stem part in first. Then I follow the rest of the recipe. Easy as pie :) Hubby loved it so much!
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Red Velvet Cupcakes

Reviewed: Apr. 15, 2013
I've made these cupcakes twice now. First time - followed the recipe exactly, measured all dry ingredients using dry measuring cups (and leveled off the measurements of course). This resulted in a nice cupcake. Not too dense, not too fluffy either. 2nd time - I decided to use buttermilk instead of the sour cream (buttermilk substitute: 1 cup whole milk + 1 Tbsp lemon juice, let this mixture sit for 5 min to curdle). This resulted in a MUCH fluffier, delicious cupcake. I think a big key in making fluffy cupcakes is to measure the dry ingredients by weight rather than volume using a digital scale (which are so affordable these days on eBay or Amazon). I think those who baked up dry, dense, cupcakes either over mixed the batter, or packed the dry ingredients while measuring, or both. If I weigh 1 cup of flour from my measuring cup, then weigh a second cup of flour, I always get different readings... 1 cup always weighs more, by 10-15 grams... it doesn't sound like much, but 10 grams of flour more is A LOT when baking... So 2 1/2 cups of flour = 320g, 1/2c cocoa = 64g, 2 cups sugar = 402g. So if you weight dry ingredients for all baking recipes, you guarantee the same results each time you bake something. I also used an ice cream scoop to divide the batter evenly (I use a 1/4 cup scoop which fills each cupcake liner 3/4 of the way up), and the recipe turned out 27 perfectly identical in size cupcakes.
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Chocolate Pudding Cake III

Reviewed: Jan. 13, 2013
Divine chocolate pudding cake! Aside from measuring cups and spoons, all you dirty up is a whisk to mix, and the pan you bake in! I made a small addition to the ingredients. Instead of 1 1/4 cup hot water, I microwaved 1 1/4 cup of whole milk (about 1:30 minutes depending on microwave wattage) and then added 3 tablespoons espresso powder to the hot milk + the vanilla. The espresso brings out the chocolate taste MUCH more, and the milk gives the "pudding" a creamier, silky texture. DELICIOUS!
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Chicken Pot Pie IX

Reviewed: Jan. 10, 2013
This is a really good starting point recipe. However, I didn't make too many changes (as I normally do to recipes). What I did differently: instead of store bought crust, I used the "Basic Flaky Pie Crust" recipe found on this site (AMAZING pie crust may I add) - I mean, it takes an extra 10 minutes to make, no biggie. I doubled the ingredients for the broth as others suggested. I also boiled the veggies and chicken IN the broth rather than water. I followed the recipe, and added diced potatoes + used garlic salt in place of regular salt (makes a WORLD of difference). Then to finish it... I decided OH HECK WITH IT and poured all of it into a 9x13, rolled out the pie crust, and placed it over top the whole thing. Yup, no bottom crust to worry about getting soggy. I didn't even seal the edges of the crust, so no need to make slits on the crust as the air ventilated out the edges. Baked at 400F for 20 minutes, crust browned beautifully, and mixture was bubbling in all its yummy goodness. Let it cool for about 15 minutes. Everyone just scooped it out of the pan into bowls, and they all went to eat silently in their little corners, and I was left with a silent, mellow, house - which is usually full of loud, rambunctious, boys.
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Photo by Miss Wendy

Goulash Supreme

Reviewed: Dec. 13, 2009
2 stars because I had to revise it to suit my taste. I followed the ingredients/directions (except I boiled my pasta separately), I tasted the sauce, and it seemed bland... That and the paprika made the taste sweet-ish and a little weird. So I had to revise it because I couldn't serve THAT to my family... So I added literally a palm full of kosher salt, a palm full of black pepper, a half a palm full of garlic powder, and mixed in 2 cups of grated four cheese blend... With the additions, it was edible. I would make this again ONLY BECAUSE it was easy, and only if I was starving and out of $ for take-out :(
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English Muffins

Reviewed: Nov. 29, 2009
I didn't successfully get the nooks and crannys; but I have not given up! It tastes kind of like a bagel... but better. I used my flat cast iron plate (the ones that take up 2 stove burners), but next time I think I'll try it in just my reg. cast iron skillet. Making 8 at a time (in attempts to save some time) turned out to be too much work.
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Cake Mix Cinnamon Rolls

Reviewed: Sep. 22, 2009
I halved this recipe since it's just my hubby and I, the recipe sounded like it would yield too many rolls. I used 3/4 of a yellow cake mix, and used the same amount of flour as the recipe (halved) calls for (2 1/4 cups). Yes, it was sticky, yes it looked like a hot mess - but I decided to use the exact amount of flour IN the dough that way I could HEAVILY flour my parchment lined board and the dough to roll it. This batter-like dough rolls out GREAT using this method, while also avoiding diluting the taste of the final product. & the parchment paper makes it SO easy to roll it (just like you would a jelly roll!!) Came out mmm-mmmm fab-u-lous!
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Basic Pasta

Reviewed: Jun. 29, 2009
Even though my fettuccine didn't turn out as I wanted, I'm still giving this recipe five stars. The taste was fantastic! And my only problem was that I rolled it out by hand and couldn't achieve thin enough sheets to make the perfect noodle. They were thicker (even rolling out EACH cut strip again). BUT I enjoyed making the dough and eating the thick fettuccine SO much, that I ordered a pasta machine from Amazon 10 min after eating :)
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Photo by Miss Wendy

Supreme Strawberry Topping

Reviewed: Jun. 2, 2009
Great recipe, minimal ingredients. Just the way I like them! I didn't have fresh strawberries, so I used the 16oz bag of frozen strawberries I had in my freezer. Followed the directions up until the blender part. I blended the whole batch, because I wanted a smooth strawberry sauce, rather than chunky. Once blended, I ran it through a sift to catch the puree and seeds. Perfectly, smooth, delicious strawberry sauce that went PERFECT with my flourless chocolate cake!
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Focaccia Bread

Reviewed: Jun. 2, 2009
All i have to say is - this bread is ab-so-lutely DEEELISHHH! Take it from a foodie: if you want to experience a "better-than-sex turkey BLT" sandwich, make your next one with this bread fresh out of the oven. And in case you take my advice... you're welcome ;)
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To Die For Blueberry Muffins

Reviewed: May 25, 2009
LOVE these muffins! Made them for the 5th time this morning! Followed the recipe exactly. I never have fresh blueberries around so I just used frozen blueberries. When you defrost the frozen berries, then add them to the batter, the batter will turn blue... I don't defrost them, and fold them in FROZEN, and my batter is never blue. Just baked 12 muffins @ 350 degrees for 28 minutes - PERFECT! For the topping, the recipe does not specify softened or cold butter, but I always use cold (frozen if possible). Cut up the butter into small cubes, throw it in the freezer to harden for about 10min, then use a fork or pastry blender to cut into the sugar/flour/cinn mixture... or if you're OK with busting out the food processor, pulse a few times for perfect pea sized butter pieces! Easy recipe, with perfect muffins each and every time.
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White Sauce

Reviewed: Apr. 15, 2009
Doubled the recipe, added 1/2 cup of good chicken broth, a lot of black pepper (because we like pepper!), salt to taste (kosher and garlic salt blend), and dried parsley. I also added roast chicken from the night before, which I shredded. Then I boiled egg noodles and tossed it with the sauce. SUCH A GREAT QUICK MEAL!... especially when you've had a long day :)
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Photo by Miss Wendy

The Best Lemon Bars

Reviewed: Apr. 13, 2009
I decided to use this lemon bar recipe over the "bake sale lemon bars" recipe for 2 reasons; they both had the same ingredients in different amounts, and the reviews on the bake sale lemon bars were too 50/50. I just put my lemon bars in the oven for the last 20 minute bake so I'll have to update this review as soon as I taste them! But so far, so good... I did add 1 1/2 tbsp of lemon zest (being careful not to over zest), and it took 2 medium, 1 large, and 1 small lemon, to be exact, for me to reach the 2/3 cup of lemon juice (as suggested by other reviews). I decided to add the extra tbsp of flour also suggested by most of the reviews. I had a bit of difficulty spreading out the crust to line the bottom of my 9x13 metal pan, but if you're patient with it, and spread it as evenly as possible, the dough is just right to fit a 9x13. I baked the crust for 16 minutes, and it came out perfect! Not browned on top, but perfectly light-golden brown on the corners and edges. The recipe did not state to let the crust cool, so I didn't start mixing the filling together until the crust was completely out of the oven (allowing it to cool for at least 5-10 minutes while I mixed the filling).***UPDATE*** Baked, cooled, sugared, & eaten. The crust/filling ratio was off (too much crust) but it came out pretty good. Not too sweet, not too tart. The top of the bars had this chewy baked over crust (the browned part of the filling) which I couldn't ignore :( so that's why 4 stars.
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Pastry Cream

Reviewed: Jan. 15, 2009
Loved it! I didn't change the recipe at all, and it come's out fantastic! It's the perfect amount of cream to use with my eclair recipe.
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J.P.'s Big Daddy Biscuits

Reviewed: Jan. 11, 2009
My first time making home made biscuits; these really were big and flaky. *UPDATE* Made this again for a Monkey Bread recipe. They go PERFECT!
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Slow Cooker Taco Soup

Reviewed: Jan. 9, 2009
Very quick and easy. I only had 1/2 an onion, so I sliced it and sauteed it with the ground beef.
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Displaying results 1-20 (of 31) reviews
 
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