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

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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

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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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

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

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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8 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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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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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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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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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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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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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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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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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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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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