happywifey Recipe Reviews (Pg. 1) - Allrecipes.com (1430267)

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Vietnamese Fresh Spring Rolls

Reviewed: Aug. 16, 2008
TIPS: You don't need warm water in a bowl, make it easy for yourself. Hold the wrapper under the faucet for one second; Lay on a wet towel and assemble (the wrapper will soften up immediately) Be careful to buy the wrappers made of rice, don't buy the wrappers that look like white like flour or are made with flour - these are the wrong ones and are for making fried eggrolls. 99 Ranch Market has them in the Vietnamese section of their stores. You can add whatever ingredients you want, but using basil, mint, or cilantro are key to the unique taste of these rolls. Don't overstuff the roll, these are delicate, and much easier to roll when not over-filled especially if you want to use a dipping sauce. You don't want these looking like burritos! After wrapping, slice them in half on a diagonal slice (much prettier). Dipping sauce: I bought thick teriyaki sauce, added a "little" crunchy peanut butter, and thinly sliced green onions. Rolling the wrappers: Easy to do but takes practice, and you'll be an expert after a few tries. Take these to a party, and everyone will go ga-ga over them and think you're a genius.
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8 users found this review helpful

Spinach Garlic Soup

Reviewed: Nov. 17, 2009
Great soup for a rainy day or for a lite lunch. For more flavor I added some dry chicken seasoning, and for more thickening I used boxed dried potatoes used for mashed potatoes (great for thickening soup and adding a potato flavor too). =)
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1 user found this review helpful

Aunt Phyllis' Magnificent Cheese Ball

Reviewed: Oct. 24, 2009
My cheese ball I add bits of bacon, and some creamed horseradish as a secret ingredient that surprisingly drives everyone crazy wondering what it is. I like the way this cook decorated her cheeseball, how cute and creative...thanks!
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10 users found this review helpful

Daddy's Whisker Soup

Reviewed: Oct. 20, 2009
Loved this soup but especially the whiskers!
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0 users found this review helpful

Fresh Tomato Salsa

Reviewed: Sep. 2, 2009
In Mexico they add water to chopped salsa like this recipe. It's quite unique and adds a refreshing and delicious liquid to the salsa. Can also add cumin or celery salt.
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1 user found this review helpful

Pepper Jelly Appetizer

Reviewed: Jun. 10, 2009
If you love sweet and hot (mildly hot) you're going to love this. Great combo and very addictive. So easy to set up if taking somewhere.
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4 users found this review helpful

Creamed Eggs on Toast

Reviewed: May 20, 2009
Truly comfort food and a many years family tradition for us. When I stay home from work and play hooky, I always make this. It's loaded with tons of fat and calories, and don't use skim or low fat milk either. The creamier the better, and white sauce should be creamy and not stiff and glue like. Don't forget a generous amount of salt cuz sause it just butter, flour, and milk with not a whole lot of spice. We eat on toasted white bread, sauce on top, yolks crumbled on top, then gobble up. For men in the military, they know it as S*#$@t on a Shingle!!
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1 user found this review helpful

Chocolate Covered Strawberries

Reviewed: May 12, 2009
For years I used brown chocolate, but now I use white chocolate. Oh my goodness, if you haven't tried white then do so. It's nice to offer both, very impressive.
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3 users found this review helpful

Cranberry Macadamia Bark

Reviewed: Dec. 12, 2009
For a much prettier and dramatic bark, melt the white chocolate or candy coating and pour it out on a foil lined pan then sprinkle your fruit and nuts on. This way you can actually see all of the colorful fruits and nuts. Break in pieces and enjoy.
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16 users found this review helpful

LuvAnn's Guacamole

Reviewed: May 4, 2009
My only suggestion - mix everything together except the avocado, mix it in last, and you will avoid serving guac that is all mushy, wet, and ucky. Small dice the tomato and onion, medium dice the avocado since it's the star.
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4 users found this review helpful

Empanadas

Reviewed: May 1, 2009
My mom used to fill hers with a date mixture then dusted them with powdered sugar. A family tradition.
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2 users found this review helpful

The Most Incredible Garlic Bread

Reviewed: Apr. 22, 2009
Yummy delicious! All of these comments on husband didn't like, bf likes, who cares. If they make it, then they can rate their own cooking.
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1 user found this review helpful

Garlic Bread

Reviewed: Apr. 17, 2009
Heat half butter and half olive oil with a little salt, parsley, and garlic to preference for about 5 minutes. Cut bread in half length-wise and spread on the inside. Also apply some olive oil only to the outside of the bread if you like your garlic bread crunchy. Heat in the oven with no foil.
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11 users found this review helpful

King Ranch Chicken Casserole III

Reviewed: Feb. 20, 2009
If you haven't made this casserole, make it, it's delicious! If you like the flavor or chicken, green chiles, and tortillas, you'll love it. My husband who doesn't care for casseroles, eat this up; I have to make 2 casseroles. Don't forget to add a couple of cups of sour cream to the soup mixture, makes this dish much creamier and rich. 5 best basic ingredients are chicken, cheese, soup/s.cream mixture, tortillas, and chiles - all the rest of the ingredients like onion, tomato, garlic you don't need. Takes away from the authentic flavor of the dish.
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Famous Butter Chicken

Reviewed: Feb. 19, 2009
Instead of dipping in eggs, coat chicken pieces (generously) in sour cream that's been mixed with 1 tablespoon of Lawry's seasoning salt, then coat in the crackers. Bake at 275 for 1 hr 15 minutes, do not skimp on the butter and do not cover with foil. It cooks slow and uncovered so that the coating does not melt off the chicken. This is an old church recipe that is so popular with everyone, they serve it when they want a big turnout.
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1 user found this review helpful

Pinwheel Cookies II

Reviewed: Jan. 8, 2009
This cookie recipe is a 100 years old. My mom used to make them when we were little and they are a family favorite. It takes some practice getting the rolling down, but once you have it these cookies are well worth it. Especially for peanut butter and chocolate lovers.
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 26, 2008
Since my sister passed away 20 years ago, I've been trying to ditto her big, soft, crunchy on the outside chocolate chip cookie but always failed. Well, I finally found it! Thank you, thank you, thank you Elizabeth. My sister's middle name was Elizabeth.
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1 user found this review helpful

Kids-Only Pepperoni Pizza Bagels

Reviewed: May 1, 2009
I pop sliced bagels in the toaster, when done apply the toppings, put them in the micro to heat, and we are good to go.
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0 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 23, 2009
This is a 5th generation heirloom cookie recipe that some of us have been eating/making since we were little. Make sure to start with room temp butter, nuts should be cut very small. Once you roll and stick in oven, they will flatten a little. Don't roll them in powdered sugar right out of the oven cause they'll get all sticky. Let them cool for 5-6 minutes, then roll. Big difference. Some people double roll them in sugar but really not necessary and added cost of sugar. Some people make chocolate ones, some people add red or green food coloring. Someone new at baking can easily do these cookies and become a big hit and start a new tradition.
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2 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 25, 2009
These mushrooms are simply the best. If you want to cut down on a bunch of time and a bunch of ingredients, steps, cost, cook together a tube of Jimmy Dean ground sausage (remove fat) and an 8 oz pack of cream cheese and stuff mushrooms. Stick in oven 350 for 10 min. Just as good but less steps. For attractiveness, sprinkle with a little parsley.
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