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

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Original Nestle® Toll House Chocolate Chip Cookies

Reviewed: Jul. 19, 2015
I've never have a problem with this recipe since I started WEIGHING the dry ingredients...AP flour, sugars and nuts. There were a lot of comments about the cookies spreading TOO much. This means you are using TOO much butter or too much white sugar. There are sites online that show the various ingredient changes needed to make (1) Cakey, (2) Soft and Chewy or (3) Thin and Crispy versions of this cookie. This Original Toll House recipe is slightly different from the three mentioned. This recipe has equal amounts of white and brown sugar. The final product is only as good as the ingredients you put into it. Make sure your Toll House Morsels and nuts are fresh. Thanks, All Recipes, for always giving both the US and Metric measurements.
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Pineapple Angel Food Cake I

Reviewed: Jul. 17, 2015
Wonderful. You can bake it in any size pan from a 4 x 6 loaf pan to a 9 x 13 glass casserole dish...even in a large Polish stoneware mixing bowl. I sometimes add some toasted coconut to the batter. There is almost no end to the canned fruits that could be used so long as you use a 20 oz can that contains about 2/3 chopped fruit and 1/3 juice liquid.
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Strawberry Spinach Salad I

Reviewed: Jul. 6, 2015
I made this for the first time last week. I had friends over for lunch and wanted to find a use for the abundance of strawberries I had on hand. It was delicious. I dry toasted the almonds in a small saucepan. That was the only change I made from the original recipe. Everybody loved it. I plan to make it again soon.
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Strawberry Rhubarb Custard Pie

Reviewed: May 12, 2015
I made three of these for a Monday morning meeting. It was the day after Mother's Day and many of those attending had just had a rhubarb dessert over the weekend. Many of the people said that this pie was better than what they had for Mother's Day. It's a very simple and basic pie recipe with a really clean taste of the fruit. I made it exactly as the recipe stated. I particularly liked the shiny glaze of the jelly. I'll be making it again as long as my friends keep providing me with fresh rhubarb. Thanks Chef John.
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Gelatin Poke Cake

Reviewed: Feb. 14, 2015
I make this several times a year. Raspberry Jello with fresh berries on the Kool Whip for Valentine's Day, lime Jello with green sanding sugar for St Patrick's Day, Orange Jello with orange and black sanding sugar for Halloween, and Strawberry Jello with navy blue and red sanding sugar for the Fourth of July. The recipe has been around almost longer than I have and it doesn't require any baking skills. That's my kind of recipe.
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Turkey and Stuffing Casserole

Reviewed: Feb. 3, 2015
I followed the recipe pretty closely. I did add some frozen peas and carrots and about 1/4 cup of dehydrated onions. I topped it with French's French Fried Onions. I put it in three 9 x 9 square cake pans...one for dinner tonight, one for a friend and one in the freezer for a future meal. I will certainly make this again. I always seems to have lots of canned cream soups in the pantry. This was a good recipe for using up a couple of them.
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Uber-Braten Kielbasa and Sauerkraut Casserole

Reviewed: Sep. 15, 2014
I followed the recipe exactly except that I used extra sharp cheddar cheese. It was fantastic. Perfect for these cool Autumn days. I sent half of it home to a friend and he thought it was wonderful too. I will definitely make again throughout the Winter. Thank you for sharing this recipe.
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Dutch Rhubarb Pie

Reviewed: May 28, 2014
This is a wonderful pie. I like streusel toppings rather than top crusts. The only thing I did differently was added some chopped walnuts to the topping mix. I'll definitely be making it again.
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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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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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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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