WSBLEND Recipe Reviews (Pg. 1) - Allrecipes.com (18111518)

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Awesome Summer Watermelon Salad

Reviewed: Jun. 8, 2014
I would give it 5 stars with one change....only use the dressing at the last minute. I think using the dressing ahead of time made it visually unappealing (as the feta started breaking down and kind of coating everything in a whitish film). I had some blueberry ginger balsamic vinegar which was excellent with this dish. ALSO....I only used 1/2 cup of oil. I agree with others, you wont need the entire amount of dressing. Save it though...it's great on a regular salad too
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Best Brownies

Reviewed: Jun. 8, 2014
I actually like the cake like quality of these....seems "lighter" than box-mix brownies. I don't care for frosting so I didn't make that part. I have made two batches since yesterday....yummmm
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Artichoke Chicken

Reviewed: Mar. 10, 2014
I used 1/2 sour cream and half light mayo. Visually, it looks a little blah so I broiled the top at the last minute to brown the cheese. I wish I had remembered one reviewer's suggestion to add caramelized onions on top...that would have been a nice touch.
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Rachael's Superheated Cajun Boiled Peanuts

Reviewed: Jan. 26, 2014
I've made this about 3 times now. I cut back on the red pepper flakes (used about 1/4 cup). Zatarains crab boil is better than McCormick, in my opinion. I did not use the seeds or membranes from the jalapeños. Mine take a little over 24 hours of cooking as I like my peanuts super soft.
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Garlic Croutons

Reviewed: Jan. 26, 2014
yummy! I probably used 5 TBS butter though, and two cloves of garlic (crushed). Then I added some seasoned garlic salt, some italian herbs, and some parsley. Baked it for about 20 minutes. EXCELLENT!!!! thanks Cathy
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Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce

Reviewed: Nov. 24, 2013
tasty. Do NOT use rice wrappers in place of the egg roll wrappers...
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Kickin' Collard Greens

Reviewed: Nov. 24, 2013
Wow!! I thought nothing could beat the recipe I had been using (a traditional one involving making a "pot liquor" with ham hocks and chicken broth that has to cook a couple hours before even adding the greens...then after adding the greens it would take forever to get them soft....PLUS there's all that fat from the ham hocks....not healthy!). So anyway back to this recipe! Like others, I added MORE BACON (I used about 6 or 7 slices)...all I had was red onion which was fine. A few minor changes: reduced salt to 1/4 tsp (for chicken broth I use "Better Than Bouillon" which is already salty enough), reduced pepper to 1/2 tsp, added 1/2 tsp sugar, added 2 TBS cider vinegar, and added an undrained can of mild Rotel (so I omitted the red pepper flakes too b/c Rotel has a little kick already). I think the step of sautéing the greens first is pure genius! I sautéed mine for about 20 minutes though, so they were nice and wilted! I also simmered them longer than suggested (probably about 2 hours). Yummy yummy yummy!!!!!
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Photo by WSBLEND

Cherry Ham Glaze

Reviewed: Mar. 31, 2013
good
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Mushroom Soup Without Cream

Reviewed: Jan. 30, 2013
I LOVE this soup!! I prepare mostly as written, however I have been using beef broth instead of chicken since that's what I had on hand the first time I made it and it was sooo good I didn't want to change it after that! I also add about 2-3 cloves of crushed garlic. (oh...and I have never had any leeks or green onions on hand, lol! Guess I should try to follow the directions and it would be even more delicious) Right before it's done I use an immersion blender to take out some of the chunks.
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Stupid Simple Roast Chicken

Reviewed: Oct. 28, 2012
Hmmm.....I would give this 3 stars as far as "taste" goes and probably 5 stars as far as tenderness. The recipe doesn't clarify how much salt I was supposed to use....I think I ended up using about 1.5 to 2 teaspoons. There just wasn't much flavor....and I don't equate saltiness with flavor anyway. The tenderness was superb. And the "stupid simple" definitely had me intrigued.
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110 users found this review helpful

Tropical Grilled Pork Chops

Reviewed: Oct. 14, 2012
The basic structure of this recipe is so perfect it didn't matter that I had to make some changes(I didn't have mangos, rice wine vinegar, or jalapeno and I only had 3/4cup of applesauce) So here we go: for the "marinade" I used 2/3cup plain medium salsa, soy sauce, & a scant 1/3cup plain white vinegar with a little seasoned sushi rice vinegar to make it 1/3cup (this type of vinegar is highly seasoned w/sugar & salt so you'll see why I made other adjustments below). For the "salsa" sauce I used 1clove garlic, 1tsp chili powder, & only 1/8tsp red pepper, then added 1/8cup white vinegar & 1/8cup of the sushi vinegar, omitted the salt & used 2 TSP splenda blend (which is equiv of 1/4 cup sugar). In a food processor I blended one can of drained peaches (the no sugar added kind), 3/4cup applesauce, 2tsp fresh lemon juice, & prob 1/4cup fresh cilantro leaves(I LOVE cilantro). Added the peaches mixture to the spices/vinegar as directed & let this simmer for about 20 min(ended up using 1tsp of corn startch to thicken it b/c it looked watery), lastly added 1cup of drained coarsely chopped pineapple chunks and generous pinch of white pepper. I baked 4 pork chops in the "marinade" (covered 350/375 for approx 45 min) set them aside to stay warm & boiled the marinade until it was super thick. To serve, dip the chop in the thick glaze, place on a bed of brown/wild rice, spoon over the "salsa" & garnish with chopped cilantro, lemon zest, & some sauteed red bell pepper. YUM! Thanks Eve11
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Mushrooms with a Soy Sauce Glaze

Reviewed: Sep. 17, 2012
very good...I added a dash of sherry vinegar
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Flourless Chocolate Brownies

Reviewed: Sep. 17, 2012
WHAAAATTTTT!!!!???? These were AMAZING! I am fairly new to the gluten free diet (arthritis issues...not celiac). So my point is, I don't HAVE to eat this way...it's a choice. These brownies were so delicious, I am shocked. Most GF stuff, while edible, has at least some weird funk (too chewy, too dense, too pasty, etc)....none of those issues here. I didn't change a thing* with this recipe (even though I thought the parchment paper thing was odd, I complied). I used my coffee grinder to chop up the almonds (instead of a food processor). My husband (who doesn't care if he has gluten or not) thought these were really good. He was quite relieved, because he has suffered through some questionable GF desserts here lately. (*I did change the type of chips....all I had on hand were semi-sweet ghirardelli chips).
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Meatball Nirvana

Reviewed: Sep. 8, 2012
OMG....tooooo delicious...I used these meaballs with the sauce recipe from this site called "Italian Spaghetti Sauce with Meatballs". Freakin' amazing. I only changed a little bit (b/c I don't have milk....just used an egg)....omitted the red pepper flakes b/c I had added them to the sauce (in a moment of recipe confusion). I added several shakes of red tabasco sauce. THESE ARE NOT SPICY MEATBALLS PEOPLE....don't freak out.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 8, 2012
sauce was AMAZING! (I only changed two little bitty things...added 1/4 cup red wine and like 1/4 t red pepper flakes....oh yeah...and I slightly browned the meatballs before adding to suace "aka GRAVY, according to my Itailian firend who said I should brown the meatballs just a tad). I got her two thumbs up, so I am waaaay happy! (ps...I used meatball recipe form this site called "meatball Nirvana")
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Slow Cooker Adobo Chicken

Reviewed: Aug. 27, 2012
yum! Tender chicken, low fat, low carb, low calorie, and SUPER EASY....what else do you want!!! Since the recipe doesn't specifiy what type of vinegar, I used red wine vinegar. Added 1 TBS splenda brown sugar blend....and that's it!! I made it with the "quick chinese-style Vermicelli noodles" from this website (altough I'm thinking the noodles are more thai than chinese...just sayin') Anyway....fabulous dinner. Thank you Ms Lapp
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Mediterranean Quinoa Salad

Reviewed: Aug. 23, 2012
definitely cut back on the lemon juice (I prefer 1/2 cup) and only used 2 TBS olive oil. I was out of chicken one time and it was still good! Another comment, about the red onion....I used approx 1/2 - 2/3 cup finely chopped red onion. Also, I have never included the green pepper...just seems like that wouldn't taste very good in this dish.
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Spicy Garlic Lime Chicken

Reviewed: Aug. 20, 2012
a tad spicy for me, but hubs liked it!
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Quick Chinese-Style Vermicelli (Rice Noodles)

Reviewed: Jul. 26, 2012
This makes a nice simple side dish. I used 2 TBS sesame oil instead of veg oil, 2 cloves garlic, 2 TBS soy sauce, 1 TBS chili sauce, and green onion. I forgot salt and pepper. You could do a lot with this recipe, adding meat or veggies if desired.
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Delicious Gluten-Free Pancakes

Reviewed: Jun. 25, 2012
I enjoyed these very much. I did substitute the dry milk/water as others suggested. I used 1 1/2 cups skim milk that had added 2 TBSP white vinegar to make it like buttermilk. I also used 3 TBSP splenda blend instead of the sugar-sub packet. AND...I used 3 TBSP applesauce per another's suggestion. Then right before cooking I tossed in fresh blueberries. After cooling off, I froze some and had them for breakfast. They are better fresh, but not bad at all after freezing and reheating in the microwave. I don't like syrup, so I just had these plain.....again, they were very good for gluten free.
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