WiddoMouse Recipe Reviews (Pg. 1) - Allrecipes.com (13244707)

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Chef John's Lemon Bars

Reviewed: Feb. 21, 2014
I've been baking Lemon Bars for a lot of years and never thought of making a meringue to top them. Always just dusted with powdered sugar. Today I used Chef John's idea of making a meringue topping. They turned out wonderful. Next time I'm going to try this recipe with orange juice and orange zest instead of lemon.
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Better Than Sex Cake I

Reviewed: Feb. 4, 2014
I've been making this cake for at least 20 years now. After preparing the batter, I sprinkle 1 cup of mini chocolate chips over it before baking. I use the 14 oz can of sweetened condensed milk followed by a 17 oz jar of Mrs. Richardson's Butterscotch Caramel topping. Just before serving, I sprinkle 1/2 cup of toffee bits and 1/2 cup finely chopped pecans over the Kool Whip. Because it is so rich and so sweet, I find I can cut the 13 by 9 cake into 24 pieces and everyone is satisfied.
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Crustless Cranberry Pie

Reviewed: Jan. 21, 2014
I made it exactly as written and it was WONDERFUL. I love pies that make their own crusts. I bought several bags of cranberries over the Christmas holidays and just threw them in the freezer. I wanted to be able to make this pie again in the heat of the Summer. I love making things that are totally unexpected for the season...like homemade ice cream in January and Rosettes for the 4th of July.
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Chicken Souvlaki with Tzatziki Sauce

Reviewed: Jan. 4, 2014
I live in Minnesota so I will not be able to dig out my grill until May. I decided to cook the chicken on the George Foreman grill. It turned out wonderful. I made a few minor changes in the Tzatziki sauce. I used a good Greek yogurt but wanted it extra thick so I strained it through a coffee filter. After grating the cucumber I put it in a strainer with a hefty pinch of salt and let the water come out. I then put it on paper towels and squeezed out any remaining liquid. Instead of vinegar I used fresh lemon juice as the acid. I added 1/2 teaspoonful of dill weed and a small amount of fresh mint. I believe Tzatziki sauce would be good on a flip-flop. Thanks, Bakermom. This is a fantastic recipe.
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6 users found this review helpful

Ham and Asparagus Strata

Reviewed: Dec. 23, 2013
I used an equivalent weight of jumbo croutons for the stuffing mix. Otherwise I followed the recipe exactly. I think next time I will use either Cream of Onion or Cream of Potato soup. I didn't like the greenish tint that the Cream of Asparagus soup gave to the strata. Otherwise, it was delicious and was well accepted by my guests. Thank you Campbell's Kitchen.
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World's Best Cream Cheese and Pineapple Dip

Reviewed: Dec. 18, 2013
I've been making this dip for years. The only thing I do differently is add about an inch of grated ginger. It tastes like Hell when you first make it. Resist the temptation to make and serve. Let the flavors meld in the refrigerator for at least 24 hours before serving.
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1 user found this review helpful

Ham, Potato and Broccoli Casserole

Reviewed: Dec. 18, 2013
I used hash browns instead of fries, Cream of Onion soup instead of Cream of Mushroom and cheddar instead of Parmesan cheese. I was a little hesitant about adding the mayonnaise but I used it. My friends gobbled it up. Served it as an Easter morning brunch with date/nut bread, mixed fresh fruits and berries. I'm planning on serving it again for Christmas morning brunch. I love these types of recipes for brunch because I can make them the night before and just pop them in the oven the morning of the brunch. I know they will fill up my guests and I can spend my creative side making special baked goods like nut breads or croissants.
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Chef John's Quiche Lorraine

Reviewed: Nov. 26, 2013
I've made Quiche Lorraine for at least 30 years from the recipe in the big Betty Crocker cookbook. I didn't think there was a better one until I tried Chef John's. The biggest difference was the addition of leeks and using Gruyere cheese. I used an applewood smoked Gruyere which gave it even more flavor. I'm not going to look any further. This is my "go to" Quiche Lorraine recipe A couple of people didn't like the mouth feel of this quiche, but that is what really good quiche is supposed to be like. It's the cream.
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Cheesy Amish Breakfast Casserole

Reviewed: Nov. 26, 2013
God bless the Amish. They know how to make delicious foods from basic ingredients. I've substituted lots of meats for the bacon but bacon is still the gold standard. Also, you MUST add the cottage cheese. It's what makes this breakfast casserole so unique. How nice to know that this is gluten-free. I do add freshly ground black pepper to mine.I know I'll be serving it for my Christmas morning brunch. Thanks for sharing.
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Chocolate Date Cake II

Reviewed: Nov. 22, 2013
This is an amazing cake. It's not terribly pretty on the plate, but you can cover up a lot of imperfections with Cool Whip or vanilla ice cream. I'm lazy so I always buy the dates already chopped up. I view it as a somewhat healthy dessert because of the dates, but deep down I know better. It actually gets better over time.
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Pumpkin Toffee Cream Pie

Reviewed: Oct. 4, 2013
I make this pie but with a few modifications. I make a baked gingersnap crust...8 oz gingersnaps, 1/4 c brown sugar and 1/4 c butter. Combine in food processor. Bake for 10 min at 350 F. I use Instant butterscotch pudding mix but not the sugar free. I top it with equal amounts of toffee bits and Maple brown sugar glazed pecan pieces. My friends think it's a winner and have asked for the recipe for Thanksgiving dessert. When I first read the recipe I didn't think I would like pumpkin and butterscotch, but it's really a great combination. The gingersnap crust makes it really special.
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Peach Praline Pie

Reviewed: Sep. 21, 2013
Because of some of the previous posts, I added more brown sugar (about 1/3 cup) I also brushed the bottom crust with an egg white wash and popped it in the oven for 5 minutes before putting the filling in. I toasted the pecans before putting them in the praline topping. I made 3 pies for my friends. I've been baking for them once a week for the last 8 years and I'm always looking for recipes that will wow them. This one was definitely a WOW. There was not a single piece left. Thank you.
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Tasty Roasted Beets

Reviewed: Aug. 26, 2013
Instead of Thyme, I used grated orange peel. It was delicious. I hate having to handle the beets so I wore latex gloves. I can see myself roasting the beets with Winter squash or sweet potatoes. This is so earty and basic. I just ate them as the entire meal with some browned butter on top. You can do things like that when you live alone...no husband asking where is the meat? Just beets and some crusty bread.
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7 users found this review helpful

Pastel de Tres Leches (Three Milk Cake)

Reviewed: Aug. 11, 2013
This was my first Tres Leches cake and I'm very impressed. It's a little extra work making the sponge cake from scratch, but the final result was so worth it. The only thing I did differently was to make the top layer from 1 1/2 cups of whipping cream. I added powdered sugar to taste and a tsp of vanilla. I made a stabilized whipped cream topping by adding 1 1/2 tsp of unflavored gelatin to 1 1/2 Tbsp of hot water. I topped each piece with a raspberry coulis. It looked and tasted wonderful.
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Stabilized Whipped Cream Icing

Reviewed: Aug. 11, 2013
I found another recipe for Stabilized Whipping Cream and it's much easier. It's also for one cup of whipping cream. You just bloom 1 teaspoonful gelatin in 1 tablespoonful of hot water. Sweeten with enough powdered sugar to your taste and add 1 teaspoonful vanilla and add the bloomed gelatin. Be careful that you don't beat the mixture too long or you end up with butter and sweetened buttermilk.
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Cucumbers in Sour Cream

Reviewed: Aug. 1, 2013
I add dill weed for flavoring. I also use a lot of salt to draw out the moisture from the cucumbers. Just layer the cukes with salt and draw out the water. Then rinse it well to get as much salt off as possible. I've made this both with the sour cream and without. Both are good. I also slice in an onion. Recently I had some summer squash that I didn't know how to use. I prepped it just like the cukes and got a nice side dish. The recipe as presented is really a good basic one. Take it to the next level with your own touches.
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Hawaiian Chicken Kabobs

Reviewed: May 24, 2013
Love the recipe. The one ingredient you just can't leave out or substitute is the sesame oil. I also used fresh garlic and fresh ginger and substituted rice wine vinegar for the sherry. Otherwise I followed the recipe as written and it was wonderful. I served it over coconut rice. This little haole found it pure Hawaiian.
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5 users found this review helpful

Mom's Chicken

Reviewed: May 12, 2013
I've been making a chicken dish like this for years. I've used almost every jam but my favorite is raspberry. I use skin-on chicken breasts, add a little chicken broth and make it in the slow cooker. I serve it over couscous. It's a keeper.
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Chinese Cabbage Salad

Reviewed: Mar. 21, 2013
I agree with MommyBennett. It's the rice Vinegar and the sesame oil that give it the authentic Chinese flavor. I just looked at my bottle of sesame oil and it is made in Tokyo, Japan. (Who knew?). I live alone and can nosh on this recipe for several days. I really don't mind when the ramen noodles get soft. They just soak up the flavors. The toasted sesame seeds make it special.
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Cranberry Orange Loaf

Reviewed: Feb. 22, 2013
This was a real hit with my friends. I used walnuts instead of pecans because walnuts are less expensive. I cut the cranberries into halves before putting them in the batter. Lastly, I used half brown sugar and half white sugar. When friends ask for a recipe, I know I've done something right. Thanks.
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Displaying results 1-20 (of 41) reviews
 
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