WALTDOUD Recipe Reviews (Pg. 1) - Allrecipes.com (1288892)

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Buffalo Chicken Wings III

Reviewed: Jun. 19, 2002
From the "inventor": The ingredients are key... allrecipes didn't mention my notes (if you want to taste them the way I intended). Instead of "3/4 cup tomato sauce", use 1/2 cup plus 1 tablespoon "no salt added" tomato sauce (proportion is critical), Franks Red hot cayenne sauce (nice vinegar/pepper balance), Tone's Chili powder (seems to have proportionally less salt than average). I usually deep fry the wings for 10 minutes. Baking is lower fat, but 30 minutes is a probably a little too short. I like spicy food, and with the called for 1 tsp ground cayenne with the other proportions gives a good "bite" IMHO. Hope you all enjoy... thanks for the nice comments!!!
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371 users found this review helpful

Baked Corn II

Reviewed: Jan. 7, 2007
I have to agree with sunnnij, this recipe really highlights the flavor of the corn. There seem to be three categories of this type of recipe: cakey, custardy, or soufflé-like, and varying degress of sweetness. This results in more of a custard, with the perfect balance of sweetness to my taste. Of course, I realize that that is a strictly personal preference, and preferences vary. I used to use a recipe that my Mom gave me which is quite similar, but had less corn, more milk, and twice the sugar, flour and eggs. Since I prefer canned corn, to preserve the exact proportion of corn as specified in the recipe, I used kitchen scales to weigh out 16 oz of canned Niblets corn from two 11 oz cans, which left 3.5 oz of corn leftover from the second can... I expect just using the two 11 oz cans would work fine. The texture was more custard like, which I really liked. To prevent excessive clumps that other reviewers mentioned, I put the flour and sugar into the mixing bowl, then added the 3/4 cup of cold milk and whisked vigorously, then added the egg and whisked again. (Never try to add flour to any liquid that is not really cold, as the flour will immediately create lumps that will be impossible to eliminate without a sieve). Then I nuked it for 20 seconds or so to warm it to about room temperature before adding the melted butter and corn. Baked as specified and it came out perfect. This is *definitely* replacing the recipe my Mom gave me (sorry, Mom!).
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65 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Jul. 6, 2002
I found this to be a very wonderful dish, very much in the "comfort food" realm (how can you go wrong when there are dumplings!!!). My dinner guest was suitably impressed and satisfied. Thanks for sharing!!! I think next time I'll cut the onions smaller and use more salt and pepper, but that's strictly a personal preference. I agree with the others, dumplings don't keep well; make just what you need, save any leftover "stew", and make new ones when you re-serve.
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39 users found this review helpful

Yummy Honey Mustard Dipping Sauce

Reviewed: Jun. 20, 2010
Very nice balance of honey/mustard flavor. I didn't have Dijon mustard, so I used all yellow mustard. I don't like to modify recipes the first time that I try them, but I don't keep Dijon on hand and wanted honey mustard with the chicken fingers I was making for dinner. It was good when first made, but I agree with the observation that it improves overnight, so I would recommend that if you want the best flavor, make this a day ahead. Thanks for a great and easy recipe!
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33 users found this review helpful

Golden Wedding Punch

Reviewed: Jun. 24, 2007
I served this for my parents' 50th wedding anniversary party, and it was *definitely* a hit! With triple the recipe and about 85 guests, there were 2 cups left at the end of the 3 hour party. I bought a three tiered beverage fountain from an online retailer (think of a river in South America) for about $50, and didn't want a recipe with carbonation which would quickly be lost, or citrus pulp which would clog the pump or holes in the fountain. This recipe was a TOTAL success!!! Nice flavor and the golden color of course matched the golden theme of the anniversary. I was worried about using bottled lemon juice rather than fresh, but it worked fine. And the sugar seemed like a lot, but with all the lemon juice, it was needed. A great alternative punch to the "standard fare" red punch or those made with ice cream or sherbet, lemon lime pop, etc.. The fountain was very much a hit with the kids, and no spilling as with a ladle! Tara, thanks so much for sharing this recipe!
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27 users found this review helpful

Hamburger, Potato, and Kidney Bean Casserole

Reviewed: Jun. 25, 2010
From the "author": allrecipes takes "liberties" with the recipes, which is fine but if you want it to be the way I make it... I do not cook the ground beef and onion before adding to the recipe, and the potatoes are peeled and sliced approx 3/16" thick, not diced. It goes: Mix finely chopped onion into ground beef. Put a layer of half of the sliced potatoes, then half of the ground beef/onion mixture pulled into marble sized bits and scattered over the potatoes, then half of the kidney beans with juice, then salt and pepper, repeat layers. Top with condensed tomato soup then bacon slices. Then bake as directed. Hope this helps...
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22 users found this review helpful

Garlic Chicken And Grapes

Reviewed: Mar. 19, 2002
I will admit I was *very* skeptical about the Dijon mustard sauce, as I am not generally a fan of mustard. But this was a most excellent recipe!!! I quartered the grapes (thought the whole grapes wouldn't integrate well at eating time, and I'm glad I did it this way), but other than that, strictly followed the recipe. I don't really understand the comments by those that were disappointed with this recipe, but I guess to each his or her own. I made if for a friend that is on a fat-restricted diet due to MS, and it was a bit hit. Thanks for a great recipe! I have added it to my "repertoire" and will be making this again.
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20 users found this review helpful

Gingery Fish Kabobs

Reviewed: Apr. 16, 2005
Very good. I was worried that the onion wouldn't be cooked, so I used canned pearl onions, which worked well. I will definitely make this again, although next time I will marinate longer, I didn't think the marinade imparted much of its flavor in only 30 minutes. Even so, I was very happy with the results.
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11 users found this review helpful

Southern Fried Chicken Gizzards

Reviewed: Oct. 3, 2012
I really liked the "chew", not too tough but still a lot of character. I read the reviews and some said that simmering for 1.5 hours was enough, so I split the difference and simmered for 2 hours. I removed the gizzards from the simmering pot straight into a zip top baggie, then added the marinating ingredients and marinated, then just dumped the 1 cup of flour in when I was ready to deep fry; I couldn't see the sense in removing them to a dish to marinate only to dump them into a baggie to flour them. I liked the lightly crunchy texture that the simple flour dredge gave them. I ate quite a few of these while watching the game, as did a friend. Thanks for sharing your recipe!
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9 users found this review helpful

Mexican Style Meatballs

Reviewed: Dec. 4, 2006
I'll be making this one again, these ARE addicting! I was skeptical that so few ingredients could have much flavor, but I was pleasantly surprised! The meatballs are excellent, and the sauce is fantastic! I had to add some sugar to the sauce, as often is the case with tomatoes, as they always vary in their sweetness. I halved the recipe, and got about 90 one inch-ish meatballs. I think I'll make them 1.5 inches next time as they shrink when browning. Thanks for an easy yet wonderful recipe!
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7 users found this review helpful

German Pork Chops and Sauerkraut

Reviewed: Feb. 25, 2013
Made this almost exactly as written but I only had two pork chops which I put on top of the sauerkraut mixture in a slow cooker after browning them. I was somewhat concerned about the amount of onion, caraway seed, and brown sugar, but I wanted to make it as written the first time around. I used a mandolin to cut the onion and apple into shreds so it would more closely resemble the sauerkraut and avoid large chunks of either. Made some mashed potatoes to go with it. I was surprised to find that after cooking just on the edge of boiling for about 4 hours, the caraway flavor did not overpower the dish, nor did it taste like onion. While it was not overly sweet to my taste, I might cut back on the brown sugar next time to get a little more "sour". But the sauerkraut when eaten together with the mashed potatoes was awesome. Don't know what it is about that combination but it always hits a home run, as does corn and mashed potatoes eaten together. Anyway, I will be making this again... thanks for an excellent recipe!
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5 users found this review helpful

Baked Creamed Corn II

Reviewed: Dec. 19, 2006
Thought I'd try this instead of my usual recipe. To my taste, there was too much cream and cream cheese flavor and not enough corn flavor. Very rich. My guests seemed to like it so I gave it four stars.
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4 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Feb. 26, 2007
Came out VERY good, the smell while it was cooking was making me SO hungry! I took the suggestion of other reviewers to use Montreal Steak Seasoning and flour to coat the roast before browning. I'll definitely make this again.
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3 users found this review helpful

Best Peanut Butter Cookies Ever

Reviewed: Jan. 23, 2012
I halved the recipe and omitted the pinch of salt, as the natural peanut butter I used seemed to have plenty. The dough seemed fine until I added the baking soda, then it seemed to "seize" and became very crumbly. So much so that I was afraid that it would not even hold together enough to make cookies. It just *barely* did. The flavor is quite addictive, I found myself going back for a second cookie shortly after finishing the first. If I can just figure out how to make the cookie more moist and a bit chewy, this could well be my new favorite PB cookie recipe. I think I'll try using half brown sugar next time to see if that helps. I'm glad I tried it, if I can just get it tweaked slightly it will go from excellent to awesome! (At least to my preferences... YMMV)
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2 users found this review helpful

Mrs. Sigg's Peanut Butter Cookies

Reviewed: Feb. 20, 2005
Excellent cookies! Made exactly as written, well except I used all butter since I didn't have butter flavored shortening on hand. They came out great. Definitely use a fork to press them down and make the "criss cross", I didn't do it on the first batch and it definitely affects the texture of the finished product. I used air bake cookie sheets and as suggested by another reviewer, 11 minutes was about right on the center rack of my oven.
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2 users found this review helpful

Chef John's Macaroni and Cheese

Reviewed: Mar. 11, 2013
I halved the recipe and cut the macaroni back to 4 ounces which made it very cheesy and yummy. I had reservations about the seasonings in the sauce, but it is a nice combination of flavors with the cheese. I would never have thought to put thyme in mac and cheese, but it really works. I used the three cheeses that Chef John states in the video (Cheddar, Gouda, and Gruyère) and I really enjoyed this dish. And the Panko topping is also a winner. Thanks, Chef John!!!
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1 user found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 21, 2013
I used all butter since I didn't have any butter flavored shortening, also, I halved the recipe. They are good cookies, they remind me of spice cake somewhat of which I am not a fan, but I'll definitely finish these off. My only two observations: Firstly, the recipe says to drop rounded teaspoonfuls, which is WAY too little, more like rounded TABLESPOONFULS. Once I realized the error, I used the cookie scoop that I bought which is about a #40 disher which is 1.5 tablespoons (go to wikipedia and look up scoop utensil for disher sizes), and that was much more appropriate. Secondly, for those of you having trouble with them falling apart, my guess is that they were not baked long enough. I put in two cookie sheets, and after 12 minutes the cookies on the top rack were lightly golden and held together fine after cooling for 2 minutes then removing from the cookie sheet, but those on the middle rack wanted to bunch up and break and were still too pale, I put them back in for a couple more minutes and then they were fine.
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1 user found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Aug. 6, 2012
It really couldn't get much easier than this. I used 3 cups of sliced fresh very ripe peaches, and added 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon to the batter as suggested by other reviewers. The batter didn't really rise much during baking, I think my baking powder is too old and has lost its leavening power. Baked it for about 55 minutes and it really could have baked longer, it was somewhat doughy. I used a stoneware pan, so I'm thinking it may have slowed down the initial cooking. However, all of that said, it was REALLY good and between 4 of us, we managed to polish off 13 of the 16 pieces in the 8 x 8 pan. I'll definitely make this again, but next time I'll use fresh baking powder and I'll also bake it a bit longer. Thanks for a simple but great recipe.
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1 user found this review helpful

Potato Pancakes

Reviewed: Jun. 26, 2010
OK, I broke my "cardinal" rule of not modifying a recipe when I try it for the first time. I added only maybe 1/4 cup of finely chopped onion, omitted the flour, and also added 3 Tablespoons of mayo (as I saw in another recipe), and a 15 oz can of corn, well drained. I used the ready-made 20 oz package of shredded Hash brown potatoes from the refrigerator section (Simply Potatoes). Mixed everything and it was REALLY wet and loose and I was afraid that it would never hold together. I formed it into 4 large patties about 5 inches in diameter and one inch thick on a heavily buttered pizza pan that fits on my gas grill. Covered it tightly with foil and put on the grill over medium-high setting for 10 minutes, removed the foil and flipped them, then loosely re-covered with foil for 10 minutes. My fear that they wouldn't hold together was completely unfounded. I think the secret to having them stay together is to not try to do ANYTHING until the first side is well browned. They came out looking really great, but they were bland. I think I should have used a whole onion, as the recipe states, and I don't think the mayo did anything significant except add fat calories. I'm going to try this recipe again, only sticking more closely to the instructions as written. Very aesthetic results, just need to jazz up the flavor a bit for my taste. Thanks for a solid recipe, will definitely be going back to this one again, especially to do on the grill for Summer cooking.
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1 user found this review helpful

BBQ Dry Rub

Reviewed: Jul. 1, 2004
*Absolutely* awesome! Tried this on pork chops on the grill (lump charcoal, of course... I'm a purist! :) My parents were visiting from out of town and were the lucky guinea pigs!!! It was unanimous that this is just superb! Can't thank you enough for sharing this one!
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1 user found this review helpful

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