Wendy Profile - Allrecipes.com (10876350)

cook's profile


Home Town: Bismarck, North Dakota, USA
Living In: Marlboro, Massachusetts, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Italian, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Walking, Photography, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 113 reviews
Creamy Chocolate Frosting
This frosting was wonderful! I forgot to put the vanilla in :-(. I bet it's even better with the vanilla! It's still wonderful, though. Great flavor and consistency. There is no reason to buy frosting in the can. I also used whole milk because I didn't have condensed milk.

2 users found this review helpful
Reviewed On: Oct. 14, 2013
Yummy Bok Choy Salad
I have made this as is and it is super good. I have also used the same dressing recipe and added everything but the kitchen sink! Today I used whole wheat penny pasta, sauteed chicken, and sauteed leeks, carrots, celery, green pepper, and baby bok choy. tossed together and served at room temp for lunch. cold for dinner. topped with the slivered almonds. delicious. Love this so much. There is so much that can be done with this base!

1 user found this review helpful
Reviewed On: Aug. 31, 2010
Cranberry Chicken
this is baking in my oven as I type. I don't cook with canned soup as I don't think it is healthy. However, I boiled a cup of chicken stock in a box and added 1/2 cup half and half to the stock with a tbsp of corn starch whisked in. I didn't have white wine so I bravely added 1/4 cup of organic red wine. After that thickened I poured it over the chicken cutlets that were covered in the mozzarella cheese. I then followed the directions as written and baked at 325 on the convection roast setting. I am so hoping it turns out despite my brave alterations!

7 users found this review helpful
Reviewed On: Aug. 24, 2010

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