Wannabe Virtuous Woman Recipe Reviews (Pg. 1) - Allrecipes.com (1555500)

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Honey-Glazed Chinese Chicken

Reviewed: Jan. 2, 2013
Made using teriyaki sauce recipe from "baked teriyaki chicken" recipe. Served over brown rice w/any remaining glaze. My guys loved it!
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Curried Coconut Chicken

Reviewed: Dec. 5, 2012
Followed Cook Stephanie's tips, added 1/4tsp of dried crushed Thai peppers because we like spice. (I'll probably add a bit more next time). I used a pack of chicken drumsticks and 1 breast (all I had). Cooked in the slow cooker on low for about 5-6 hours, adding the coconut milk, tomatoes, sauce, and sugar mixture after 2 hours. The drumsticks were mighty juicy and tender, the one breast- not so much (which I expected, since breasts tend to cook faster). Very tasty, the family loved it!
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Delicious Gluten-Free Pancakes

Reviewed: Dec. 10, 2011
This was an awesome recipe. Seeing the great taste and texture of the pancakes, I was anxious to come up w/a more fiber-filled version, & I finally did. I thought I'd share for anyone wanting to do the same: For the rice flour, I used King Arthur Flour whole grain gluten free flour mix (a 71% whole grain blend of sorghum, amaranth, millet, brown rice, teff & tapioca starch). And then I used KAF hi-maize natural fiber (a cornstarch w/6g fiber per serving) for the potato starch, and only half the milk (used soured w/lemon juice milk) called for. I whisked it til smooth in my kitchen aid mixer, and used a 1/4 cup measure to ladle equal portions onto a hot griddle. These substitutions worked perfectly without comprising the character of the recipe. I'll upload pics soon to show a better visual. Thanks for such a great recipe that is good as is, but can also withstand substitutions (which is not always easy to do in GF recipes)
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3 users found this review helpful

Luau Chicken Sandwiches

Reviewed: Feb. 27, 2011
The first time I made this, I just made the chicken as a main dish w/o the bun (still served each piece w/ a pineapple ring, and dollop of dill sauce- inside of the ring- on top), not only was it a pretty presentation, my hubby raved about the taste to everyone for days. Once I explained to him that the recipe actually had the chicken on a bun, he was officially won over, as he thought it would make an awesome sandwich (my guys are avid chicken sandwich eaters - me, not so much). I've made it both ways ever since, and it's always a quick and easy "go-to" recipe.
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Chocolate Muffins

Reviewed: Nov. 16, 2010
A truly great muffin. We are definitely chocolate lovers here, and this was a great treat for my guys for breakfast this morning. My son (not a big breakfast eater) inhaled 3 of these, without apology. I used all White Whole Wheat flour, 2 eggs (for half recipe), and plain nonfat yogurt for the sour cream. As usual when baking w/whole wheat flour I prepped my batter the night before, and baked in the morning. Along with speeding up morning prep time, allowing it to sit overnight helps this muffin to bake up and taste more like it's traditional white flour counterparts. I got about 10 good sized muffins from half the original recipe (since you typically fill the muffin cups a bit more full when dealing w/wheat flour). These were more like a cupcake than an actual muffin, lol, but making them whole grain helped them to be as nutritious as the were delicious.
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Cajun Chicken

Reviewed: Aug. 19, 2009
It was so hot outside, this was the perfect recipe for not heating up the house, and all the ingredients were on hand for me. The chicken was SUPER moist, we loved it. Served atop a large dinner salad. A simple, yet delicious, and healthy dinner.
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Peanut Butter Cup Ice Cream

Reviewed: Aug. 9, 2009
My husband wants to marry me all over again. He is a peanut butter & chocolate junkie. My son and I love PB too, so I knew this would go over pretty well. I will say, though, that I'm SO glad I read the reviews about lessening the pb. I only put 1/2 cup and it was still VERY rich, and like I said we love pb in this house, so at least consider reducing it a bit. I may even put a little less next time, and/or add a little more milk, because it also was extremely thick. After letting it chill in the freezer for a couple hours it was like a brick, lol. I used a couple of regular size dark chocolate pb cups instead of the minis (more cost efficient), and I had homemade chocolate syrup on hand for topping just in case it was too rich, and that ended up taking the edge off the "pb straight from the jar" taste. Tasted like a frozen reese's. I am SO my family's hero right now!
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Cinnamon Ice Cream

Reviewed: Aug. 3, 2009
OK, the first night that I served this ice cream to my family, my son (who inhales anything) took a couple of bites and said, "does anyone want my ice cream". I thought it was too rich, and my husband asked was it cheesecake flavor, lol. But, a couple of days later, we decided to give it another try with some apple pie...OMG!!!! TO DIE FOR!! Now I know what the fuss was about. This is an awesome recipe, my only recommendation is to PLEASE eat it with something. Cookies, apple pie, something to complement the taste. Tonight I made some gingersnap cookies to try with it, and was sad to see that there was hardly any left (after our apple pie session =) ) I have to make another batch soon, because all we do now is dream of the endless things that we could eat this ice cream with. My hubby keeps saying he's craving apple pie (I know what he really means....lol)
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Photo by Wannabe Virtuous Woman

Cranberry Applesauce Muffins

Reviewed: Jun. 28, 2009
These were pretty good. I was pleased with the texture of muffins made with more applesauce than oil, since applesauce usually changes the texture to more spongy. I don't usually go more than 50/50 applesauce/oil (or butter), when trying to lower fat in recipes, but this recipe was a pleasant surprise in that area. That said, I did feel that the cranberries (fresh) tartness was very strong for this muffin, so I would suggest (& I'll try this next time I make them) is either using dried, or tossing your fresh berries w/ a bit of stevia/sugar/whatever sweetener you use, and letting that sit while you prep the rest of the batter. That should bring out the sweetness a bit more. I also think next time I'd add and extract (like orange/vanilla). I also used part white whole wheat flour in this recipe with no problems in texture/taste.
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21 users found this review helpful
Photo by Wannabe Virtuous Woman

Orange Pull Aparts

Reviewed: Jan. 8, 2009
Rating is based on my 1st attempt as the recipe stated. I decided to give it one more shot, using my experience to guide me, & was not disappointed. I made these using all WHITE whole wheat flour& 2T "vital wheat gluten". I have found from many years of baking w/ww flour that almost any yeast bread recipe that uses egg (i.e. challah, rolls etc.) will convert cup for cup from white to wheat & still be light/fluffy, others may need tweaking, or the addition of some white flour. The dough was still quite wet so I added a more flour (1/4c). I used smart balance oil instead of butter in both parts of the recipe (butter was frozen, didn't feel it was worth the trouble for such a smll amt). I didn't worry about this in the bread part, since I always use oil in lieu of butter in my yeast breads, but was concerned if it would affect taste for the dipping part, it didn't (only need 2-3T oil for dipping). I used 2T honey for the sugar in the bread part of the recipe (something else I always do, dealing w/whole wheat breads; the honey/oil combo keep my wheat breads nice and moist), but I still used (BRWN)sugar for dipping (doubled this amt to 6T; the 1st time I made this 3 wasn't enough). Made the pieces smaller this time (35-40 instead of 20) because w/my whole wheat monkey bread, I find it this gives each bite flavor, or else some bites just taste like bread. I let it rise on the counter for 35min, then covered, put in fridge until am. Only took about 20-22 min,so watch your time.
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Mocha Coffee

Reviewed: Jul. 24, 2008
added another 1/2 tablespoon sugar, and it could use a bit of vanilla. pretty good in a pinch, good use of staple ingredients
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2 users found this review helpful

Moist Date Nut Bread

Reviewed: May 1, 2008
Wasn't sure if I liked dates or not, obviously I don't, and neither does anyone in my family of 8. I'm rating 3 because, I suppose, if you love dates, you could possibly like this bread. I wouldn't know because we couldn't get past the "weird" taste that the entire family kept asking about. Oh well, I smothered my slice w/strawberry jam and that made it edible enough for me, however the rest of my family wasn't too pleased, not matter what selection of jams I gave.
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3 users found this review helpful

Peanut Butter Milk Shakes

Reviewed: Jul. 6, 2007
Really good! Try half vanilla, half choc ice cream for pb cup flavor. mmmmmmmmm, didn't even add the extra sugar.
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1 user found this review helpful

Brunch Scones

Reviewed: Jun. 3, 2007
My family loves it, we eat them choc chips.
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Actually Delicious Turkey Burgers

Reviewed: Nov. 13, 2005
Really good. My husband won't even let me buy our usual brand of frozen turkey burgers anymore. These were very moist (using low fat turkey, not the 99% fat free kind, which may make it a little drier). I used dried parsley (reduced the amount by a third), and added Worcestershire sauce to the patties while they were cooking (didn't measure just dumped some on top of the patties, I always add worcestershire and sherry when cooking with ground turkey to give it more of a beef taste.) I also followed another review of chilling after making the meat mixture so that the flavors blend better.
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5 users found this review helpful

Chocolate Chip Pumpkin Bread

Reviewed: Oct. 30, 2005
It takes alot to get 5 stars from my family, but this one did it. I tried not to make too many substitutions up front because I wanted to know what the original recipe was supposed to taste like. That way I know how far from it I get when a make substitutions next time. This time I used 3/4 cup oil 1/4 app sauce as others suggested, I used one fresh "pie pumpkin" boiled and mashed in place of canned, and I omitted the nuts only because I was out. It did take longer than an hour to bake since it was so moist, maybe 10-15 min more. I will try subbing part whole wheat pastry flour for some all-purp next time, because I want my family to get more fiber from our home baked breads. I only made it as the recipe stated in order to give an accurate review. Since the bread is so moist I don't think whole wheat flour will make it too dry, especially if you use pastry flour, and maybe increase the water a tad. Thanks, Star for sharing such a great recipe.
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Michell Jenny's Challah

Reviewed: Jul. 19, 2005
Perfect! We love challah, but searched for one without the milk and sugar in the usual recipes. I bake this all the time even for our regular whole wheat sandwich bread, just replace the flour with whole wheat flour and add 4tsp. vital wheat gluten and it makes a perfect loaf of soft (not dense, hard, and heavy) wheat bread. Also makes great whole wheat dinner rolls just make the same adjustments and form into balls (12-15 or more depending on size preference) instead of forming a loaf and then cover and let rise 20-30 minutes until almost doubled in size, brush with egg glaze and bake 20-30 minutes or until done. I've even used the same dough (whole wheat of course) to make awesome whole wheat cinnamon rolls, just use this dough in place of the one on "clone of a cinnabon" on this site for a healthier version of that yummy recipe, and follow shaping and icing instructions using fat free cream cheese in place of the other in the recipe. I just love this recipe, soooo many possibilities and it freezes well too... thanks Ione!!!
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51 users found this review helpful

Kentucky Butter Cake

Reviewed: May 15, 2005
3 person family actually finished off an entire bundt cake(first time ever)...can be eaten any hour of the day, breakfast, dessert, etc...very good!
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1 user found this review helpful

Reese's® Peanut Butter and Milk Chocolate Chip Brownie Bars

Reviewed: Apr. 18, 2005
These were good, but the brownie layer came out a bit dry. Maybe if I try it again, I'll cook the brownie layer for a bit less time than specified. The peanut butter layer was really good (but very rich).
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Toll House® Blonde Brownies

Reviewed: Apr. 6, 2005
These were really good. I made them once the way that they are written in order to give an accurate rating, and my rating is based on that. Since then, I've adapted it to make it a bit more health conscious (albeit still very much a "dessert") my only changes have been to use Whole Wheat **Pastry** Flour (slightly pack the cup when measuring) in place of AP flour, and Sucanat (heaping in measuring cup) in place of the brown sugar. Throwing in a high quality chocolate chip doesn't hurt, either (I used Ghiradelli). My family loves it just as much this way, and honestly hasn't even noticed the difference. This is typically the case, as those two ingredients have proven in my home to be pretty precise stand-in's for the one's that I've swapped them for in this and every recipe (slightly packed WW Pastry = AP flour; heaping Sucanat = packed Brown sugar). And it just plain feels a little better serving them such an indulgent treat when I know that the fiber and the non-refined sugar won't shoot their blood sugar into oblivion. Just some FYI for people pondering what healthy adaptations can be made w/o altering the taste/texture.
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