Wendy Recipe Reviews (Pg. 1) - Allrecipes.com (13330585)

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Stuffed Peppers My Way

Reviewed: Sep. 17, 2013
I just tried this recipe. It is good but I found it way too salty. I would cut the salt in half, because the feta cheese is salty, you really don't need a tspn of salt. I also added about a Tbsp of tomato sauce on top of each stuffed pepped and about a teaspoon of grated parm cheese before I put in the oven.
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Brown Sugar Smokies

Reviewed: Jan. 25, 2012
This is a great recipe and there is little to no mess when you put the smokies on a rack(a cooling rack you use for cooling cookies from the oven) in an aluminum foil pan. Throw the pan away after baking and voila...no mess. I also don't use any skewers. Just get a plate and pour some brown sugar in it. Roll the sausage in the brown sugar and just place both sidesof the bacon in the brown sugar, roll up the sausage in the bacon place on the rack seam down and sprinkle any extra brown sugar over top. I bake at 425 for 20-25 minutes also to get the bacon crisp...huge crowd pleaser. I would give this recipe a 10 star if I could for the ease of it.
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63 users found this review helpful

Chicken Quesadillas

Reviewed: May 4, 2009
Made this recipe yesterday. I made a few changes. There were 6 of us, so I baked 6 chicken breasts in the oven the day before, and cut up the veggies also the day before (2ea. red& grn peppers & 1 onion). I put the whole package of seasoning in. I found Monterey Jack cheese with hot peppers in it, and grated some of this up along with the chedder. This made enough for 8 quesadillas (16 tortillas, I did not fold them over, but just spread the chicken mixture on top of one and covered with another torilla. When you take them out of the oven, let them sit for 5-10 minutes, as they taste much better when they have cooled a little, and even better the next day. I also brushed the tops with veg oil to make them a little crispier. They were a big hit with the family. But I think the next time I make them I will use taco seasoning, I think it would give it more taste. Great & easy recipe!
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BREAKSTONE'S Triple Chocolate Bliss Cake

Reviewed: Apr. 6, 2009
I made this cake yesterday, and there is one little slice left. It is very moist(almost a sponge cake consistency). It is very good and very very easy to make.I followed the recipe exactly, but used another brand of low fat sour cream. But, as far as making the little stars on top with the cool whip, well that just didn't happen. I don't know if the icing was too hot, but I just had little white blobs on top..lol! I also could not find raspberries, so I cut up strawberries, stirred in a spoonful of sugar, and poured these into the middle. It was very tasty and my family was impressed with the presentation, even with the little white blobs! Will definitely make again!
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11 users found this review helpful

Guacamole

Reviewed: Apr. 6, 2009
This guacamole was so good, my family ate it up in minutes. I bought a netted bag with 5 small avocados and used them all. They were black and soft and when I peeled them they were already turning a bit brown, but they were easy to mash (I used a potato masher), and tasted great. It is hard judging which avocados to buy, but the riper the better. I used the 1/2 cup of onion and didn't find it overpowering at all. I also added an extra tspn of minced garlic, and chopped up a jalepeno pepper(did not make it hot at all), and only used 1/2 squeezed lime(a whole lime would have been too overpowering. My one daughter does not like cilantro, so I divided the guac in 1/2 before adding the cilantro (only used 1 tspn of cilantro, since it was divided) and both bowls were eaten up. I made this about 3 hours ahead of time, and while it tasted very good when I served it, it did taste better, I thought right away after I made it. Refrigerating it, it lost some of the taste I found. Great easy recipe, will definitely make again.
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2 users found this review helpful

Honey Garlic Ribs

Reviewed: Apr. 6, 2009
Giving this recipe 4 stars, only because I tweaked it a bit. I boiled the ribs for 30 minutes the day before and made the marinade(without the baking soda and tripled it) and used about 1/3 of it to marinade the ribs in a plastic bag in the fridge overnight). I baked ribs covered at 250 degrees for one hour, heated up the rest of the marinade (adding 2 T cornstarch mixed with 2T water into the marinade) It was nice and thick and sticky and I brushed this on the ribs and put back in the oven for 20 minutes uncovered at 350 degrees, and then brushed them again with remaining marinade. They were the best ribs we have ever eaten, sweet/garlicky/sticky and so tender and I had used the cheaper side ribs instead of back ribs!
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19 users found this review helpful

Rich Chocolate Brownies

Reviewed: Jan. 25, 2009
I baked these exactly according to the directions, and they came out very very dry, even with the icing. Would not make again!
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0 users found this review helpful

Kickin Stuffed Peppers

Reviewed: Dec. 23, 2008
UPDATE...I made these a couple of days ago and made half of them as stuffed mushrooms..just pulled of the stems stuffed them with the cream cheese/sausage mixture, topped with some grated asaiago cheese and baked for 20 minustes at 350 desgrees..they were as good as the pepper without the work of cutting up and seeding! These peppers were sooo easy and everyone loved them. I bought a container of the small sweet peppers (about 10 red/orange/yellow), for those who don't like hot, and also did 10 small jalapeno peppers, and between the two, I had exactly the right amount of pork/cheese filling. Couldn't find the cheese it called for so I used a block of cream cheese. It was nice because I had hot peppers for those that liked the bite, but also the small sweet peppers for those who did not. One of the best recipes I have gotten off this site.. am making again for a get together on Boxing day. Try it.. you'll like it!! Just a side note.. made these again, and added a little bit of chopped red & green sweet pepper into the sausage mix for some colour in the filling. I am making (by request) again for my daughter's engagement party! Great recipe!!
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45 users found this review helpful

Sesame Broccoli

Reviewed: Dec. 9, 2008
I am going to try this recipe using the red/yellow peppers instead of green. One question though... Why in the picture of "Sesame Broccoli" is there red pieces of what looks like red pepper? when the recipe only calls for green pepper???
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1 user found this review helpful

Miniature Cheesecakes

Reviewed: Dec. 9, 2008
Love this recipe... easy & tasty!! Definite keeper!! I just put the paper cups into a regular muffin pan and dropped a vanilla wafer into each one. They turn out fine. I also omitted the nutmeg. No leftovers just lots of compliments!
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3 users found this review helpful

Prosciutto Wrapped Asparagus

Reviewed: Dec. 9, 2008
Great recipe!!! Got rave reviews for this one! I did boil the aspargus for a minute to bring out the colour and then patted dry, spread whipped chive cream cheese on a whole slice of prosciutto, wrapped up 4 to 5 thin asparagus in each one and only baked for 8 minutes. Everyone loved it. I used a whole slice of prosciutto and didn't find it too salty. Very easy, looks very elegant, and so tasty!!! Will definitely make this again!
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4 users found this review helpful

Ultimate Party Meatballs

Reviewed: Dec. 5, 2008
I give this recipe 5 stars for the ease of it. I used PC swedish frozen meatballs. There are 64 in a pack (just the right amount and size) and I threw them in frozen and simmered for an hour. I was making quite a few other appetizers, and it was nice to have one sooo easy. I poured them out over rice, and the family thought I had made the meatballs, they were so tender. If you don't mind more work and a little better taste the Pineapple sweet and sour meatballs are better, but this takes the cake for fast & easy!!
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Spinach Strudels

Reviewed: Dec. 3, 2008
I made these on the weekend, and was not impressed. I only did 5 layers, so only had to used 1 box of philo pastry (20 sheets per box). I found them tasteless and too flaky and dry (maybe dipping in sour cream would have helped), and I had a lot left over, since my guests did not really like them either. The amount of oil to saute the onions is ridiculous, they were swimming in oil. If you decide to make this recipe, you only need a couple of tablespoons of oil. I can't even imagine doing 10 layers of philo, there would have been even less taste! I would NOT make these again.
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The Best Seafood Stuffed Mushrooms

Reviewed: Nov. 28, 2008
I made this recipe last night, and I added grated Parm cheese to the breadcrumbs, baked for 20 mins. and then broiled for about 3-4 mins, and these are definitely ... The Best Stuffed Mushrooms we have ever eaten!!
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2 users found this review helpful

 
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