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

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Dr. Bird Cake

Reviewed: Feb. 6, 2010
This is a dynamite cake, but, why are the instructions and baking times shown for a 10 inch tube pan and the photo of the finished product shown for a 13 x 9 pan (or a 17 x 11 pan)????? The baking times would differ based the type of pan used.
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2 users found this review helpful

Tomato Gorgonzola Soup

Reviewed: Feb. 19, 2010
Fantastic. I made it as written with one change. Instead of the cream and milk, I used all canned evaporated milk. The soup will not curdle if brought to a boil when you use evaporated milk. It can, and frequently does, if you use regular cream and/or milk.
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5 users found this review helpful

Orange Blueberry Muffins

Reviewed: May 5, 2010
I have made these muffins for years. To get the best flavor and nutrition, I used old fashioned oats. I use OJ from frozen concentrate and add an extra Tbsp or two to make the Orange flavor more pronounced. Then I mix the oat and OJ together and refrigerate it overnight. I frequently use all or part EVOO in place of the vegetable oil. I prefer to use fresh berries over frozen ones because I don't as much green discoloration from the fresh ones. I use slightly more berries than the recipe says and withhold enough berries to put 3 or 4 on top of each muffin before adding the sugar/nut/cinnamon topping.
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26 users found this review helpful

Easy Morning Glory Muffins

Reviewed: May 22, 2010
These were the best. The only change I made was to add an 8 oz can of crushed pineapple to the recipe. The serving size is off. Instead of 12 muffins I got 18 very generous sized ones. I loved the heartiness of these muffins. They freeze very well so I can take out a couple the night before and have a nourishing breakfast waiting for me.
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1 user found this review helpful

Peanut Butter French Toast

Reviewed: Aug. 15, 2010
This was wonderful. I got the PB incorporated by mixing everything in a blender. I left off the syrup because it covered up the taste of the PB. Instead I served it with sliced bananas. I plan to make it again as my contribution to a pot luck brunch.
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2 users found this review helpful

Basil Tomato Soup

Reviewed: Nov. 19, 2010
A few people mentioned that the soup curdled. This can certainly happen with cream/milk based acidic soups. I found the best solution to the curdling problem is to substitute canned evaporated milk for the fresh milk or cream called for in the recipe. I loved this recipe. There was a lot of flavor for very little work. I know I will make it again during the long and cold Minnesota winter ahead. Thanks Sarah.
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35 users found this review helpful

Beef Bourguignon II

Reviewed: Dec. 18, 2010
I thought this recipe was a real winner and I'll make it again and again. One Question. What are mushroom crowns? The ingredients list calls for a six ounce can of sliced mushrooms, but step 4 of the directions says to add mushroom crowns to the other ingredients. Are mushroom crowns the same as mushroom caps? Are the canned sliced mushrooms cut from the cap. The ones I bought looked like sliced pieces of both the cap and the stems.
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4 users found this review helpful

Creamy Brown Rice Pudding

Reviewed: Dec. 21, 2010
I didn't expect such a wonderful final product. It's rice pudding, after all. I wasn't trying to re-invent the wheel. The only change I made was using half as much sugar and adding 3/4 t ground cinnamon instead of a cinnamon stick. It was "to live for". I've made it a couple of times now for a friend who is recovering in his home after major surgery. He says it has the same comfort factor as custard. Eats a bowl for breakfast some mornings.
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43 users found this review helpful

Baked Spaghetti

Reviewed: May 13, 2011
I use Italian sausage instead of ground beef, ricotta cheese instead of cottage cheese, and two jars of spaghetti sauce (whatever flavor I have on hand). I usually divided it into three 8 x 8 pans, bake one and freeze two. I frequently give a pan to a sick or homebound friend with an attached card telling them how long to bake it. I used to wait for them to ask for the recipe, but now I just include a copy with the dish. I have had so many compliments for such a simple supper. It makes me so happy to know that they enjoy what I am able to share with them.
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7 users found this review helpful

German Chocolate Cake Frosting

Reviewed: Sep. 24, 2011
This German Chocolate Cake Frosting is different from the others because it calls for brown sugar. Most of the others call for White Sugar. Brown sugar is what my friends like. Also, I toasted the pecans and the coconut in a 350 degree oven for 15 minutes. I hate using partial containers of things like 8 ounces of evap milk from a 12 ounce can, so I upped the other ingredients accordingly...12 oz evap milk, 1 1/2 c sugar, 4 egg yolks, 3/4c butter, etc. You can't have too much of this frosting. It's like eating candy. Thanks, Denise.
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80 users found this review helpful

German Sweet Chocolate Cake I

Reviewed: Sep. 24, 2011
My rating is just for the cake...not the icing. The cake was a bit more work than a lot of them, but it was worth the effort. It is so rich and moist. The frosting was a disaster...too much coconut and not enough icing to bind it together. I sat and picked out the pecan pieces, one at a time and chopped them finer. Then I made an icing from a recipe calling for brown sugar instead of white and only added about 1 1/3 cups of coconut. It was wicked good. Thanks Cindy.
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5 users found this review helpful

Baked Pork Chops with Apple Raisin Stuffing

Reviewed: Jul. 12, 2012
I have made this recipe many times as written, except I used bone-in chops. The last time I made it I used 2 cups of cooked diced ham. Instead of the applesauce and water, I used a small can of pineapple tidbits and pineapple juice. It's a nice change.
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3 users found this review helpful

Stuffed Green Peppers I

Reviewed: Aug. 26, 2012
I cooked a pot of brown rice in water on top of the stove. When it was fully cooked I added it to this recipe. Also, I didn't use tomato soup. I used a 29 oz can of tomato sauce. I really liked the addition of Worcestershire sauce. I never would have thought of it. Thanks Suzanne.
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4 users found this review helpful

Kielbasa with Brussels Sprouts in Mustard Cream Sauce

Reviewed: Sep. 2, 2012
I didn't heat up the oven to do the shallot/garlic mix. I just cooked them in the frypan with the EVOO. I took others' advice and increased the cream to 1/2 cup. I also increased the Dijon mustard to 3 T. I used Cannelini beans instead of the smaller white kidney beans because it's what I had on hand. The final product was not pleasing to the eye but, WOW, it tasted fantastic. I've been reheating it in the microwave for the last 3 days. I live alone so I can serve the same thing for several days without seeing scowls on the faces of other family members. I'll be making it again. I never would have thought to put Brussels sprouts and Kielbasa together. Thanks for sharing the recipe.
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8 users found this review helpful

Pumpkin Butter III

Reviewed: Sep. 21, 2012
What made this recipe different from the others was the use of BROWN sugar instead of white. I did it in a slow cooker on low overnight. So good.
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6 users found this review helpful

Traditional Christmas Cheese Ball

Reviewed: Dec. 14, 2012
I used two packages of Budig Pastrami and left out the green olives. The olives can be just too salty. I serve it with pretzels (which I know adds back salt). The Worcestershire sauce really pulls all the flavors together.
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7 users found this review helpful

Cranberry Wreaths

Reviewed: Dec. 15, 2012
These wreaths turned out beautifully. I didn't want to sit and chop the cranberries by hand, and I sure didn't want to use the Cuisinart to chop such a small amount. I had just finished using my nut grinder to chop up walnuts for a Christmas cookie recipe, so I ran the cranberries thru the nut grinder. It's just a cheap manual type but it did a beautiful job on the berries. Now I'll clean it on the top rack of the dishwasher and put it away until next year.
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0 users found this review helpful

Frog Eye Salad

Reviewed: Dec. 17, 2012
I think this is the original recipe that used to appear on the box of Creamettes Acini Di Pepe pasta. It makes a boatload of salad and takes time to prepare (there are quite a few steps to do it right), but I've never had anyone turn their nose up on it. You can also freeze it, but the texture is different. I've even made it with quinoa instead of Acini Di Pepe. That freezes better. I've taken it to outdoor potlucks with crushed ice around the bowl. It also makes a good side dish with Christmas ham. Pineapple and ham were made for each other.
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3 users found this review helpful

Eggnog Creme Brulee

Reviewed: Dec. 23, 2012
It was very good. I liked the idea of adding Mascapone cheese. However, it's pretty pricey, so I substituted cream cheese. The recipe said nothing about the brulee sugar on top so this was more like an Eggnog custard. I know how to brulee so I just added some white sugar on the top of each and torched it. Very simple. I used it for a pre-Christmas dinner party and everyone said they loved it. I know I'll make it again so long as the eggnog is still available in the grocery store.
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2 users found this review helpful

Crunchy French Toast Sticks

Reviewed: Jan. 12, 2013
I loved this. After reading several of the reviews I decided to use Cinnamon Toast Crunch cereal instead of Corn flakes. ALL RECIPES is my favorite site for new recipes. I measure most of my ingredients by weight instead of by volume. In this recipe, for example, I would be unsure of how much 2 cups of corn flakes were. I just switch to Metric and see the weight is 55 grams and weigh out 55 grams on my kitchen scale. This works especially well for fruits and vegetables that are shown in cups in a recipe.
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2 users found this review helpful

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