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

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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

Janet's Rich Banana Bread

Reviewed: Mar. 4, 2013
This is definitely one of the top banana breads I have had. I made it exactly as written except I didn't have walnuts I had pecans so I used them instead. This has an excellent banana flavor with no spices (like cinnamon or nutmeg) that sometimes make banana bread taste more like a spice cake. It is very tender, it does cut well and you can easily spread room temperature butter on it but a slice won't stand up to any "manhandling". I suspect this is due to the sour cream. But I really like it that way. This is going to be my new "go to" recipe when I want banana bread. The only change I plan to make is to increase the walnuts (or pecans depending on what I have on hand) the next time, as I like lots of nuts in banana bread.
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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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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 4, 2011
Made these per the recipe, with the minor exception that I used some finely chopped sweet onion instead of the onion powder, which I sauteed with the garlic. I also wrapped each one with a half of a strip of bacon that I partially microwaved to remove some of the grease and give it a "head start". My choice of mushroom was criminy. They were EXCELLENT!!! The only thing I will do differently next time is to either use a thicker cut of bacon, or use the whole strip on each one. Oh and for 20 mushrooms, an 8 oz package of cream cheese made at least twice as much filling as I needed. So I might try to scale that back to using a 4 ounce package next time. But overall, a great recipe! As others mentioned, do yourself a huge favor and get your Parmesan from the gourmet cheese section of the supermarket and grate it yourself. The stuff in the green can is OK in a pinch or for convenience for spaghetti and pizza, but your recipes will definitely come out better with freshly grated Parmesan.
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Awesome Steak Marinade

Reviewed: Jan. 1, 2010
Made exactly as written, halving the amount as I only had two smallish steaks. I used A1 Steak Marinade Classic Steakhouse for the steak sauce, Chiavetta's Italian dressing, and Oishi Genen Shoyu Premium Low Salt Soy Sauce. Marinated the steaks in a zipper bag from 8 PM until noon the following day, then grilled them. I realize that one's preferences are subjective, but to my palate, they were outstanding. I'll definitely be using this again! Thanks for this great recipe!!!
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Jalapeno Popper Spread

Reviewed: Sep. 21, 2008
Great dip! I started out cutting down to a half recipe... one package of cream cheese, one half cup of mayo, and one half cup of grated Parmesan, since there were only going to be three people eating it. I made it using two ounces of green chiles and one ounce of Jalapeños, then tasted it. I have a pretty high tolerance for spicy, so I ended up using the whole 4 ounce can of jalapeños, and I liked the flavor of the green chiles, so I used the whole 4 ounce can of that as well. Nuked it for a couple of minutes then put it into a small slow cooker. It was truly addictive!!! Actually only two of us were really eating it, and we just about polished off the entire batch! Although all agreed that it was better when it was stirred together so the Parmesan wasn't a layer on top but rather mixed into the dip. But that's just personal preference. Also, I think I'll take it up another notch or two the next time and use even MORE Jalapeños!!! Thanks for a great recipe, I'll definitely make this one again.
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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

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

Cranberry Hootycreeks

Reviewed: Dec. 31, 2005
A wonderful, jazzed-up oatmeal cookie. The dough didn't seem like it would come together, but with a LOT of fairly hard cutting in, it did. I think I will try the dough hook or paddle on the stand mixer next time. As one other reviewer mentioned, I, too, had to bake for 13 - 14 minutes. Will make these again.
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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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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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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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Awesome and Easy Creamy Corn Casserole

Reviewed: Mar. 20, 2004
The name pretty much says it all!!! Made it exactly as written, and my dinner guests raved about it. This is *definitely* an awesome recipe! Thanks for sharing it!!!
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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

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

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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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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370 users found this review helpful

Hot Sausage Dip

Reviewed: Nov. 12, 2006
Made exactly as written, except I didn't use the crushed red pepper, not all of my friends are in to hot. Everyone liked this, it was a great recipe. Will make again. Thanks for sharing!
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Banana Cake VI

Reviewed: May 26, 2013
This came out exactly the texture I had hoped (and as another reviewer stated), like a light banana bread... but much more tender crumb as one would expect from a cake. I halved the recipe and did it in a 6" x 10" cake pan (an 8" x 8" would have worked). The only "goof" I made was that I had buttermilk in the fridge and I thought it was OK but it was NOT, so I substituted a 6 ounce container of vanilla yogurt. I hate to deviate from the recipe when making it for the first time, but it was either improvise or serve Chips Ahoy for dessert. Otherwise, I made it exactly as stated. Although the baking time for me was about 90 minutes, it was nowhere near done at 60. So definitely do use the toothpick method to check. I think the flavor improved the next day, so the next time I'll make this a day ahead which is actually a bonus... one less thing to do on the day of having company over. Thanks for the recipe!!!
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