Wendy T Recipe Reviews (Pg. 1) - Allrecipes.com (16619567)

cook's profile

Wendy T

Reviews

Menus

 
View All Reviews Learn more

Oven-Roasted Asparagus

Reviewed: Dec. 23, 2013
So simple & easy! I seasoned to usual taste without measuring out ingredients. I used minced garlic & fresh grated parmesan & romano cheese blend & the lemon added a nice touch. I will be making this again soon!!
Was this review helpful? [ YES ]
0 users found this review helpful

Buffalo Casserole

Reviewed: Dec. 22, 2013
I used lowfat Greek yogurt instead of the sour cream & nonfat cream cheese as that's what I had available. I used Louisiana Hot Sauce but found that I still added some after cooking because it was more creamy than hot. I also added green beans & onions instead of onion powder. The rice on top was not cooking so I poured the remaining chicken broth (32 oz) in after it'd cooked for an hour. I let it cook for another 30 minutes & topped at last 5 minutes with a bit of cheddar & garlic pepper fried onions. Very filling meal.
Was this review helpful? [ YES ]
0 users found this review helpful

Easy Chicken Casserole

Reviewed: Oct. 15, 2013
I didn't have sour cream or cream of chicken soup so I used nonfat cottage cheese & 98% fat free cream of mushroom soup. I had 6 breasts left so I used them all in recipe. I used 3 cans of soup, 1 can of water, 1 1/4 c cottage cheese with a dash of Sriracha. I also liberally used cayenne pepper, seasoned pepper, salt & paprika. I sautéed 1 large onion, 2 red peppers & mushrooms. To add a bit of heat, I also added a diced jalapeño. I sprayed the cracker topping with I Can't Believe It's Not Butter spray & in the last 5 minutes I added some shredded cheddar cheese & uncovered. Next time, I will mix the cheese into the casserole though because it created a shell-type layer on top. I served it over brown rice which was very filling. Surprisingly, my picky teenager enjoyed it as much as I did. Absolutely a great base as others have said!
Was this review helpful? [ YES ]
1 user found this review helpful

Sauteed Portobellos and Spinach

Reviewed: Oct. 2, 2012
I used fresh spinach, Crimini Brown Baby Bella mushrooms and Mexican blend cheese as that's what I had on hand. Yum!!
Was this review helpful? [ YES ]
6 users found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Sep. 6, 2012
I made the 12 servings for 4 adults and 1 child (11 year old) and there were no leftovers...with the adults requesting more. So, next time I make this, I will double the recipe. This was easy and delicious! Aside from the changes that others had made, which were to use 2 eggs instead of egg substitute, added a can of cream of chicken soup and using the whole can of green chile peppers, I also used mixed Mexican blend cheese instead of Monterey Jack.
Was this review helpful? [ YES ]
2 users found this review helpful

Potato Chip Casserole

Reviewed: Nov. 10, 2011
What a simple and delicious recipe. I added habanero cheese dip (for a little kick), peas and substituted the potato chips with French's fried onions...as well as used low fat cream of mushroom soup in an attempt to lessen the fat. For my leftovers the next day, I put it over rice, as previously suggested. Yum!! This may just be on the table over the holidays due to the rave reviews.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by Wendy T

My Chicken Pho Recipe

Reviewed: Nov. 6, 2011
I doubled the recipe. Instead of using chicken broth, I substituted Chicken Pho Soup Base. I also added 2 stocks of celery, a green bell pepper, 2 cups of sliced portobello mushrooms during the final 5 minutes. Next time, I'll half the amount of chicken as it was too much. I served with cilantro, the bean sprouts, jalapeno, lime, basil and hot chili sauce on the table to add. I'd been craving pho all day and this is a keeper!! Yum!!
Was this review helpful? [ YES ]
16 users found this review helpful

Spinach-And-Berries Salad With Non-Fat Curry Dressing

Reviewed: Jun. 29, 2011
I added feta cheese and left out the nuts. I also substituted maple syrup for honey and yellow mustard for dijon. I will be making this a lot this summer yum!!
Was this review helpful? [ YES ]
3 users found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Apr. 22, 2011
I made the 12 servings for 4 adults and 1 child (11 year old) and there were no leftovers...with the adults requesting more. So, next time I make this, I will double the recipe. This was easy and delicious! Aside from the changes that others had made, which were to use 2 eggs instead of egg substitute, added a can of cream of chicken soup and using the whole can of green chile peppers, I also used mixed Mexican blend cheese instead of Monterey Jack.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by Wendy T

Taco Pasta Salad

Reviewed: Mar. 7, 2011
I didn't have shredded cheese so I used feta. I also didn't have lettuce but will use next time. I opted for more taco seasoning and bypassing the dressing. And, I added a can of green chilies. Yummy!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Wendy T

Suki's Spinach and Feta Pasta

Reviewed: Feb. 21, 2011
I used 12 oz of pre-cooked chicken breast strips to add some protein. I also used halved grape tomatoes and wheat pasta. This was a wonderfully flavorful and filling meal.
Was this review helpful? [ YES ]
1 user found this review helpful

Cottage Cheese Potatoes

Reviewed: Dec. 24, 2010
I found this recipe while trying to find a mashed potato recipe which substituted milk, since I was out. I doubled the recipe and didn't use the oven at all. I boiled the potatoes quartered and drained when soft. I put them back in the pot to mix and mash with 1.5 lbs of fat free sour cream, 2 lbs of nonfat cottage cheese, 1/2 an onion and 3 oz of bacon flavored chips, and salt and pepper to taste. I topped the serving with Mexican blend shredded cheese and melted on top in microwave. My daughter loves it and I love that it's lower in fat and calories!
Was this review helpful? [ YES ]
2 users found this review helpful

Grilled Salmon I

Reviewed: Dec. 22, 2010
I used a frozen fillet of salmon and baked it in foil. I sprinkled brown sugar, garlic powder, lemon pepper and salt on the bottom and then put the fillet down. I pushed the sides of the foil up and sprinkled the seasonings on again and then mixed the soy sauce, water & olive oil and poured it on top and sealed it in. I cooked it on a baking sheet in the foil at 400 degrees for 20 minutes. It was moist and delicious!!!
Was this review helpful? [ YES ]
36 users found this review helpful
Photo by Wendy T

Gourmet Sweet Potato Classic

Reviewed: Dec. 5, 2010
I made this for Thanksgiving and received rave reviews from everyone. I halved the sugar and used Splenda as well. Instead of heavy cream, I used nonfat milk and cottage cheese. I will be making it again!
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Wendy T

Squash with Tomato and Feta Cheese

Reviewed: Nov. 23, 2010
This was delicious. I used a whole butternut squash as that's what I had on hand and doubled the recipe. I cut it in half and baked it face side down for 1 hr at 375 so I could easily scoop out the squash without having to peel. Instead of green onions, I used a yellow one. And, instead of Roma tomatoes, I used grape tomatoes cut in half. I did not use the rosemary but did add a pinch of oregano and basil to the mixture. I used more feta cheese than it called for but am planning on using even more (3.5 oz) next time around. I also substituted the heavy cream for nonfat milk to make it lighter. My boyfriend, who's my toughest critic, came back for more despite not being a huge fan of butternut squash. The 12 servings are almost gone now. This recipe is one that I will definitely be making again.
Was this review helpful? [ YES ]
1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 18, 2010
Loved this recipe. Made a mistake while making the filling...mixed the chicken, flour and everything else together instead of separately. So, we cooked the filling longer until it thickened. We used Krusteaz pie crust since we were limited on time and put butter on the top of it after we took it out. This is a keeper!!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Banana Sour Cream Bread

Reviewed: Oct. 11, 2010
I am just learning how to bake and cook. So, I was a little nervous making this bread. But, I had a lot of overly ripe bananas to use. So, I tried it this weekend. The bread turned out moist and not overly sweet or heavy. I was able to make three 12 loaves and made up for it by baking at 325 and covering the tops with aluminum foil 20 minutes before done. I also sprinkled cinnamon and sugar mixture for the top of the bread. Delicious!
Was this review helpful? [ YES ]
3 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States