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

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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

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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0 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

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

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

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

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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0 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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5 users found this review helpful

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

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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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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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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1 user found this review helpful

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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2 users 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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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

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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52 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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78 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 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

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

Displaying results 1-20 (of 43) reviews
 
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