CHEFWANDA Recipe Reviews (Pg. 1) - Allrecipes.com (1650618)

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Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Dec. 30, 2005
I made it but did not have any mint so I omitted it. I still thought it was great
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20 users found this review helpful

Blueberry Streusel Coffee Cake

Reviewed: Nov. 4, 2007
This was so good! I had to make 2 changes. 1. I had to bake it about 15 extra minutes 2. The recipe didnt call for enough topping so I had to make about 50% more than it called for. Very good thank you.
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6 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Nov. 19, 2006
Excellent! I made it exactly as the recipe says, except as other reviewers suggested I used fresh dill. I cut a french baguette on the bias and the presentation was very elegant.
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4 users found this review helpful

Caramel Pecan Pie

Reviewed: Jan. 1, 2006
I found this exact recipe on another website about 2 years ago. I make it frequently because it is delicious and easy. It is very sweet. The only downside to it is the unwrapping all the caramels and cost of the nuts. I always use Kraft brand caramels, though I have tried using cheaper ones a couple of times. I did not get as good a result, so I would recommend only using the Kraft. Also, I add slightly more pecans than the recipe calls for.
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50 users found this review helpful
Photo by CHEFWANDA

Autumn Cheesecake

Reviewed: Oct. 2, 2008
Absolutely delicious! I did not use a water bath and it was fine (I think it having a topping might make it unnecessary). Also, I used a 7.5" pan and it was still pretty thin so I would definitely try to use a small springform or double the filling.
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3 users found this review helpful

Island Chicken with Fruit Salsa

Reviewed: Dec. 29, 2004
This recipe is delicious. I have made it four or five times. I substitute tequila for the rum. The fresh cilantro adds a fabulous flavor to this dish. Thank you for a great recipe.
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5 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 29, 2004
DELICIOUS! Don't skimp on the cut of meat because the texture and flavor of the meat cannot be saved by any amount of sauce. The sauce was by the way, delicious. Instead of port I used cabernet. A tip for all who are looking for a good red cooking wine: I use Georges Duboef cabernet which is under $6 a bottle. It is far better than cheap port or grocery store cooking wines.
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1 user found this review helpful

Mushroom Chicken Piccata

Reviewed: Dec. 29, 2004
I tried this recipe for the first time about a year ago and have since made it 5 or 6 times. This is incredibly easy and also fairly quick. Chicken picatta NEEDS capers and added them generously. Someone else wrote this dish was bland and I must disagree! I remove the chicken and cover it with foil and add a little extra wine, lemon, and broth to the pan and let it reduce. Then I toss trenette pasta with it and serve the chicken over the pasta.
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1 user found this review helpful

Spaghetti Carbonara II

Reviewed: Dec. 5, 2012
This is great as is.
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0 users found this review helpful

Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Dec. 30, 2005
This is delicious. The vinaigrette is versatile and I often throw in other veggies I have on hand such as cucumbers.
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10 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 1, 2006
I was going to submit this recipe, but while searching I found it was already here!! I got it from a friend of mine who got it from another friend... Perhaps it was this site. Anyways, I have made this several times and it is absolutely awesome. My recipe calls for 1/4 teaspoon instead of a half teaspoon. I find it to be just the right amount of spice. I have tried it using hot italian sausage as well, and it was also quite yummy, though I would stick with the sweet sausage. FYI: If you want to try to make a healtier version using turkey sausage, I suggest you dont. It just is not nearly as good. Also, when I make mine it doesnt look quite like the picture posted, and I dont think the picture is representative of the dish. For best results, you should toss the pasta in the pan you cooked the sauce in.
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6 users found this review helpful

Potato Latkes I

Reviewed: Oct. 24, 2006
This was AMAZING. I didnt have peanut oil so I used vegetable.
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110 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Jan. 1, 2006
I made this recipes slightly differently than called for and it was delicious. Instead of mayo, I used sour cream. I also added a pinch of red pepper flakes and the juice of half a lemon. Very good recipe, will be making again.
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7 users found this review helpful

Irish Cream Creme Brulee

Reviewed: Sep. 23, 2008
Excellent! This was very easy to make. I didn't have Irish Cream so instead I used Frangelico (hazelnut liquer). I have a kitchen blowtorch which worked perfectly so the custard stayed chilled.
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25 users found this review helpful

Southwestern Egg Rolls

Reviewed: Sep. 23, 2008
These were very very good. The filling was very easy to make. I prepared exactly as directed, but I thought the filling needed a bit more pizazz so I added some lime juice and chopped cilantro. This really brightened the flavors. I used the flour tortillas as the recipe suggests, but I found rolling them a bit tricky and I think I would prefer a thinner wrap, so next time I will buy the square egg roll wrappers (in my opinion easier to work with than circular). I made my own dipping sauce with ranch dressing, sour cream, franks red hot, and a bit of chopped cilantro and scallions. Next time I am going to try guacamole :)
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3 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Nov. 4, 2007
This was delicious. I made the dressing exactly as the recipe indicated. It was phenomenal and it kept well in the fridge. I made 2 slight changes. I used blue cheese instead of swiss and used toasted walnuts instead of cashews. This was excellent
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5 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: May 30, 2005
I have made this recipe a dozen or so times and it is wonderful and very impressive. After reading others' comments, I wanted to make a suggestion to keep the cheesecake from browning: I always cook mine in a water bath. This gives me much better, more even results. The only complaint I have with the water bath method is that one time the springform pan wasnt sealed good enough with the tinfoil I placed around it and the cheesecake was a soggy mess. Also, I use a regular graham cracker crust instead because it is easier than separating the oreos. I give it 5 stars for taste, but only rate it a 4 because it is expensive and tedious to make.
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3 users found this review helpful

Mulligatawny Soup I

Reviewed: Oct. 24, 2006
Very good. Needed to add some extra spices to give it more flavor. I threw in about a tablespoon or two of chopped fresh cilantro and it was great! Also, this recipe was very easy to make.
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6 users found this review helpful

Creamy Rice Pudding

Reviewed: Oct. 26, 2006
This was really good and very easy. I dont like raisins so I left them out. The only reason it gets 4 instead of 5 stars is because it tasted kind of eggy. I did not temper the egg, and I had no problem with it scrambling, however I could just taste it in the pudding. If I make it again I will omit the egg or just add half of it. Also, I used 1 percent milk and it was still really creamy. Maybe it is better with half and half, but this was good enough that I dont think half in half or whole milk is really worth the extra calories. I also added a lot of cinnamon to this at the end.
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4 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Oct. 24, 2006
As it appears, I give it 3 stars. I tasted it before I added the flour/water at the end and I found it really bland. I added in a few dashes of garlic powder, salt, paprika, and about 2 tablespoons of A1 sauce and it made it a 4 star. I would suggest adding more spices to it because it lacks flavor.
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4 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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