Wilemon Recipe Reviews (Pg. 2) - Allrecipes.com (1632958)

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Fresh Cherry Crisp

Reviewed: Jul. 24, 2010
I always cooked my cherries on the stove top first but this recipe sounded easier so I tried it but did not like it as well as the precooked cherries.
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3 users found this review helpful

Sausage Gravy I

Reviewed: Jul. 24, 2010
I make sausage gravy often but I don't brown the flour mixture, tried browning and just didn't like it as well. I use butter instead of bacon grease. Pour over biscuits and add an egg or two on top for a very satisfying meal.
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8 users found this review helpful

Maryland Crab Cakes III

Reviewed: Jul. 3, 2010
I made these by the recipe and they were pretty good but not great. I am going to make these again using an egg for binding and add tablespoon by tablespoon of however much mayo is needed. I am going to omit the celery and add roasted red bell pepper. I will use Panko bread crumbs instead of the saltines; will also coat with the Panko and fry them instead of broiling.
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5 users found this review helpful

Crabmeat Roll-Ups

Reviewed: Jul. 3, 2010
These were pretty good but thought 1/4 cup of cocktail sauce was a bit much for our taste. I will cut the coctail sauce in half next time and am going to make them as fried wontons; I just think the ingredients will be even better if hot.
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3 users found this review helpful

Beer Brats

Reviewed: Jun. 13, 2010
I will try this again using only one beer because the seasonings were just too diluted. I also will probably use 3 onions cut into half rings to have plenty to put on the sandwich; I will sweat the onions in a little butter before adding the remaining ingredients.
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5 users found this review helpful

Golden Potato Soup

Reviewed: May 22, 2010
We really enjoyed this soup but was a bit too thick for us. Next time I will omit the flour because I feel the cheese will make this thick enough for us.
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3 users found this review helpful

Pearl Onion Mushroom Bake

Reviewed: Apr. 24, 2010
We really liked this side dish! Will certainly make again and am going to try wine instead of the lemon juice, add a touch of minced garlic, and use a three cheese mix from my deli instead of the cheddar; three cheese mix is Parmesan/Romano/Asiago.
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2 users found this review helpful

Easy Portobello Mushroom Saute

Reviewed: Apr. 24, 2010
We really liked this recipe but my onion seemed to be a bit strong---onion’s fault—LOL. Next time I will use fresh garlic, a shallot, and add a little butter along with a splash of wine just to add a couple more layers of flavor.
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2 users found this review helpful

Seafood Fettuccine

Reviewed: Mar. 13, 2010
This was pretty good but next time I will add some Blackening seasoning and also will season the shrimp to our taste then grill them; will season the scallops and pan sear them. I just thought the seafood needed more flavor also by grilling and pan searing I feel the presentation will be more impacting.
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2 users found this review helpful

Shrimp and Crab Bisque

Reviewed: Feb. 13, 2010
I like to go exactly by the recipe the first time I cook anything but I just could not with this recipe because I felt it would be too salty and over powered with wine, so I left out the salt because the bouillon is pretty salty. I started out with 2 tablespoons of wine then added one more tablespoon. Next time I make this I will use a low sodium bouillon because I am going to sauté my shrimp in garlic and salted butter and add very last just before serving; the shrimp was just bland. Forgot---also will use green onions instead of minced white onion.
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1 user found this review helpful

Cheesy Potato and Corn Chowder

Reviewed: Jan. 20, 2010
We thought this was very good but could use some garlic. I do think next time I will save the cheese for garnishing.
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1 user found this review helpful

Stuffed Shells I

Reviewed: Jan. 20, 2010
Next time I will use Ricotta instead of cottage cheese and also will use a three-cheese blend from my deli, (Romano, Parmesan, Asiago) instead of all Parmesan. I also will cook some Italian sausage to mix with the sauce using enough sauce, maybe two jars, to cover the pasta completely so I won’t have to cook it covered with foil. I don’t think the cheese mixture needed the oregano rather a bit more garlic.
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1 user found this review helpful

Italian Sausage Soup

Reviewed: Jan. 17, 2010
For our taste this needed more seasoning; more garlic, the Italian-style tomatoes just didn't have enough season so I added a teaspoon of basil and oregano. I will use this recipe as a base adding onion and cheese tortillini, also using baby spinach so I won't be bothered with removing the stems and tearing, just put them in whole.
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3 users found this review helpful

Roasted Portobello Mushrooms with Blue Cheese

Reviewed: Jan. 17, 2010
We thought these were good but so rich; next time I will use less blue cheese and will experiment with different cheeses such as Asiago, 3 cheese mixture from my deli, etc. and will add garlic. I did feel the cooking time was slightly too long as I like the texture a little more firm. I will try cooking a total of 25 minutes.
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6 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Jan. 16, 2010
This was just OK. I think 1 cup of bread crumbs was just too much and the Parmesan not enough; overall the meatballs were bland to our taste and definitely needed salt. Will try again with 1/2 cup bread crumbs, 1/4 cup of Parmesan, 1/2 teaspoon of garlic salt, and a bit of Cavender's Greek seasoning. For the sauce I will use brown sugar, a heaping teaspoon of Italian seasoning, 1/2 teaspoon of fennel; just dump it all together in my slow cooker and add the meatballs about 45 minutes before we are ready to eat.
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3 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Jan. 16, 2010
We were not blown away by this recipe but is a good base to start with. I will make again using more cream cheese, about 1/2 teaspoon of garlic salt, chicken broth instead of water, add some green onions, a pinch of cayenne, and use raw shrimp seasoned to taste and grilled; for presentation will lay the grilled shrimp on top of the tossed pasta, mushrooms, and sauce.
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2 users found this review helpful

Baked Potato Soup V

Reviewed: Jan. 16, 2010
I followed the recipe exactly except I baked my potatoes in the oven because the texture is so much better than cooking in the microwave. We thought this was quite bland and too thick. I am going to try again using only 1/3 cup of butter and 1/3 cup of flour and leave out the sour cream reserving it as a topping. I am thinking this will cut down on the extreme thickness, will also use garlic salt instead of regular salt. I think the garlic will work wonders.
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2 users found this review helpful

Puffs

Reviewed: Jan. 6, 2010
We loved these and there are just endless possibilities. Next time I will sub green chili for the jalapenos and also want to try them with crab. Be sure to moisten the edges and seal well.
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4 users found this review helpful

Cheesy Flat Bread

Reviewed: Jan. 6, 2010
I used a sheet of puff pastry because that is what I had hanging out in the freezer. We liked this fine and it paired very well with the Cream Of Tomato Soup I made. Next time I will add a bit more onion, a little cayenne, and use fresh basil. I think the cayenne will give it the extra kick I would like and believe the fresh basil just might become the 'star' of this recipe.
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2 users found this review helpful

Cheddar and Olive Balls

Reviewed: Jan. 3, 2010
This worked better for me when I patted the olives dry with paper towels also add a little cayenne and garlic powder, it kicks it up just a notch and does not overwhelm.
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6 users found this review helpful

Displaying results 21-40 (of 1,119) reviews
 
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