Grandma Wen Recipe Reviews (Pg. 1) - Allrecipes.com (11042914)

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Raspberry Lemon Muffins

Reviewed: Sep. 3, 2014
Good flavor, but I gave it a 4 instead of 5 because I thought the texture was rather heavy. I followed the recipe exactly except substituted blueberries instead of raspberries. I baked them for 17 minutes, which I have to do because of our high altitude (4500 ft), and when the skewer came out clean, I took them out. The lemon flavor is very good, and they are a pretty muffin, but a bit heavy to the point of almost being gummy. I was careful not to overmix as I know that will destroy the lightness and texture, so I'm not sure why they were not light and fluffy. Still, I will probably try them again and perhaps reduce the oil and yogurt a bit.
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Balsamic and Rosemary Grilled Salmon

Reviewed: Jul. 14, 2012
This was okay, and the guests all raved, but I personally like other recipes better. I marinated this for about 3 hours and it still seemed pretty bland. It just wasn't a "WOW!" recipe I don't think.
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Photo by Grandma Wen

Doggie Birthday Cake

Reviewed: Jul. 8, 2012
Great recipe. I was in a hurry and didn't want to grate carrots so I used pureed butternut squash from a can. Otherwise, I followed the recipe as written. I baked in mini muffin tins and frosted with peanut butter. They turned out adorable, and Sadie loved them. Easy recipe.
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7 users found this review helpful

Traditional Style Vegan Shepherd's Pie

Reviewed: Oct. 13, 2011
I thought this recipe was fabulous - my carnivore husband said "not bad" which is as much enthusiasm as he can muster for something with soy meat substitute. I followed the recipe pretty closely but added green beans and substituted 1 can of organic tomato sauce instead of the chopped tomato. I also sprinkled in a little worchestershire sauce and increased the Italian seasoning. The mashed potatoes I made exactly as the recipe reads. We ate it with ketchup, as others suggested. Definitely a homestyle comfort food type recipe. Even though it's kind of time intensive, I'll make it again. My prep time was more like 40 minutes and total time until ready was about an hour and a half. But worth it!
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2 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Oct. 25, 2010
These cookies should have a 10 star rating. I'm not sure why a previous reviewer gave them a one-star rating and then said that they disappear immediately...either trying to be cute or doesn't understand the rating system. I didn't have any trouble with them coming out of the muffin tin - I wonder if other reviewers are using a butter spread instead of real butter? I just let them cool before taking them out and they popped right out without a problem. I used a cookie scoop to get uniform size and it made 30 cookies. I ran out of peanut butter cups so substitued some Rollo caramel chocolates and they are yummy too. These cookies will go onto my holiday gift list - so simple, and so delicious. I loved looking at everybody's photos - you all are so creative and adaptive!
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3 users found this review helpful

Halibut Weaver

Reviewed: Jun. 9, 2010
Very tasty recipe! I used 1/2 cup mayonnaise and 1/2 cup sour cream, and substituted parmesan for the monterey jack cheese. I also added a squirt of lemon juice. After I topped each halibut steak with this cheese mixture and spread it out, I sprinkled Italian bread crumbs for a crunchy topping. My hubby and his guest loved it - I couldn't believe how moist it keeps the halibut. I'll definitely prepare halibut this way in the future!
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5 users found this review helpful

That Good Salad

Reviewed: May 31, 2010
Good salad! I used sunflower seeds instead of almonds, and to the lemon dressing I added poppy seeds and extra lemon juice. Very good dressing!
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6 users found this review helpful

Sweet Potato Potato Salad

Reviewed: May 31, 2010
Not only a yummy recipe, but so visually appealing also. Be careful not to overcook the potatoes or the potato salad will look like pinkish mashed potatoes rather than having the pretty distinctive variations in color. I used red potatoes and yams and added sweet pickles and it was gorgeous. white, orange, and green - a very colorful salad. Everybody raved about it at our family picnic.
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Cooky Cookies

Reviewed: May 31, 2010
Superb recipe, and the cookies DO improve immensely a day or two later - I always thought warm cookies were the best, but not in this case. I used 1 cup butter and 1/2 cup applesauce and omitted the oil entirely, and added 1 tsp cream of tartar as another reviewer had suggested. I reduced the salt to 1/2 teaspoon (thank you, previous reviewer!). I substitued butterscotch chips instead of walnuts, and I used "honey nut cornflakes" in lieu of plain cornflakes. Everybody raved about these cookies - especially my grandchildren. I left the whole batch at their house and I'm going to make them again tomorrow, using Heath bar chocolate toffee chips. I think those will be even yummier than the butterscotch chips. THANK YOU for this outstanding recipe!!!
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7 users found this review helpful

White Chocolate Macadamia Nut Cookies II

Reviewed: Mar. 29, 2010
OMG - absoluely YUMMY cookie! I could have eaten a dozen all by myself. I increased the vanilla to 2 teaspoons (my philosophy in life - you can never have too much vanilla, and you can never have too much cinnamon!) and I used half butter, half margerine instead of shortening. I used a whole package of white chocolate chips, which is 1 1/2 cups. I used macadamia nuts but don't see why walnuts wouldn't work too. Be careful not to overcook - they get dark around the edges really quickly. I'm at high altitude, which might have affected the bake time. This is a cookie that will definitely fill grandma's cookie jar when the little ones come to visit. Thank you, Jamie for a wonderful recipe!
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Tantalizing Turkey and Blue Cheese Meatballs

Reviewed: Feb. 3, 2010
Pretty good. I pressed the mixture into a muffin tin and made individual meatloaves because I didn't want to mess with meatballs, then cooked 10 minutes longer. Made 12 big "meat muffins". My only complaint is that even though I put in 4 tablespoons of blue cheese, we really couldn't taste it. Next time, I'll put in alot more blue cheese. A nice variation if you don't have blue cheese on hand would be to add some horseradish. Overall, a good recipe that just needs a little "tweaking" for my preferences.
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Potato Salmon Patties

Reviewed: Feb. 1, 2010
I used this recipe to make crab cakes instead of salmon patties. I used a 1 lb. can of Jake's Catch gourmet crab. I used 1/2 minced yellow onion and about 1/4 cup chopped green onions. After I had the patties formed, I rolled each one in cornstarch before placing in the hot oil - the cornstarch gives it a nice crisp coating and helps to hold the patty together. These crab cakes turned out great - good recipe. Maybe next time I'll try it with salmon!
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Butterscotch Oatmeal

Reviewed: Jan. 30, 2010
My husband and I did not like this oatmeal at all - I'll not make it again. It was way too sweet, and more than that, we did not like the creamed texture - it didn't even resemble oatmeal, and I used old-fashioned rolled oats, not the quick cooking kind. It was like mushy baby food in texture. No butterscotch flavor, just heavy brown sugar taste. IF I was to make it again (which I won't) I'd cut the brown sugar in half. By the reviews, I expected it to be great, but it didn't appeal to us at all - I guess each to their own preferences!
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Super Shrimp and Veggie Pasta Salad

Reviewed: Jan. 29, 2010
This recipe was all right, but nothing spectacular. I added a small jar of artichoke hearts but otherwise made it exactly as the recipe directs. I thought the salad dressing was lacking the "wow" factor, and it didn't get better the next day. I'll make it again, but next time I'll add a teaspoon of curry powder.
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14 users found this review helpful

Overnight Cinnamon Rolls II

Reviewed: Jan. 28, 2010
Great recipe! It couldn't have been easier, and a great way to have hot cinnamon rolls in the morning without all the fuss. I used butterscotch pudding mix instead of vanilla - and I used the whole box. It was the regular cook kind, not instant. I also doubled the cinnamon and the melted butter, and added chopped pecans along with the raisins. I increased the cook time by 10 minutes, and tented aluminum foil over the cinnamon rolls for that time so they wouldn't overbrown. Even with the extra bake time, they were a little too soft. Twenty frozen dinner rolls expands in a bundt cake pan to nearly overflowing! My husband loved this recipe. These rolls are really good warmed up in the microwave and with melted butter slathered over them. YUM! Thanks for a great recipe.
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Streusel Topped Blueberry Muffins

Reviewed: Jan. 26, 2010
Moist, flavorful muffin - a winner. I substituted lemon extract for the vanilla and added extra lemon zest. Next time, I"ll leave the streusal off. It made the muffins practically impossible to get out of the pan in one piece because the sugar melted across the top of the pan into a crust. Otherwise, superb recipe.
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Sweet and Sour Chicken III

Reviewed: Jan. 19, 2010
We liked this recipe very much! I used cubed pork instead of chicken, and I added chopped onions, 2 tabsp. ketchup, and halved maraschino cherries with a little juice for flavor and color. (I only had green bell peppers, no red) I increased the vinegar to offset the sweetness of the cherries. We served this over white rice. I put condiment dishes of slivered almonds, chopped green onions, and chinese noodles to add on top according to personal preference. It was a very attractive dish, and very tasty. And quick and easy, which rates high in my book!
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Classic Tiramisu

Reviewed: Jan. 16, 2010
Really good, just like the best restaurant tiramisu. I never could get the chocolate to peel into pretty curls like that, but otherwise it turned out great. This is a labor intensive recipe but not overly complicated - just time consuming, but worth it. I followed the recipe to the "t" - didn't make any changes. I used good Italian mascarone, fresh ladyfingers, and real Kahlua, not a cheaper coffee liqueur. I took it to an Italian potluck dinner, and everybody raved about it. Ten star recipe. This is an update to my previous review: I made it a second time and used most of 3 packages of ladyfingers instead of 2, which wasn't quite enough. It takes more kahlua than 1/3 cup to sufficiently coat the ladyfingers. And, I still can't get the chocolate to curl using a potato peeler. What's the trick? I'm going to get some chocolate covered coffee beans and put around the top rim of the trifle bowl for a garnish.
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Bleu Cheese Coleslaw

Reviewed: Jan. 10, 2010
Delicious salad! I stayed pretty much to the recipe although I reduced the sour cream to about 1/4 cup as others had suggested. I also added 1/2 chopped apple (I used Honeycrisp) and about 1/3 cup roasted salted sunflower seeds. Everybody loved this salad and it's a recipe thats a keeper!
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4 users found this review helpful

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