Angela Watts Recipe Reviews (Pg. 1) - Allrecipes.com (18293323)

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Angela Watts

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Easiest Focaccia Recipe

Reviewed: Jan. 21, 2009
I hate yeasted bread recipes since I have no bread machine and no stand mixer. This was perfect and came out alot thicker than I anticipated. Even being in Maine with the house being a tad chilly this rose nicely (with some help from the warm mist humidifier) and came out beautifully. I added Italian herbs to the dough and sprinkled the top with the same, sea salt and some freshly shredded Parmesean/Asiago/Romano cheese. Perfection.
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4 users found this review helpful

Microwave Lemon Curd

Reviewed: Jun. 1, 2011
I found this on a food blog and decided it was worth a try. I've had issues with curd before but this one is almost foolproof. The biggest issue is not overcooking it. I average 2-3minutes of cook time in my microwave. After it bubbles I use 30second intervals to make sure its not too cooked. It also makes a wonderful lime curd. I tried a pink grapefruit curd but it wasn't quite tart enough. Made with local real butter and fresh eggs from chickens its hard to not eat the entire jar.
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1 user found this review helpful

Maple Apple Cream Pie

Reviewed: Nov. 29, 2006
A very pleasing alternative to the normal apple pie. I had to check my syrup before starting as many pancake syrups contain no maple flavor or syrup at all. The first one was a bit light on maple so when I made another for Thanksgiving at my parents we added a bit of maple flavoring and it was perfect. My mom loved it and can't wait to impress the ladies at church at the next potluck. I used a mix of golden delicious and granny smith to give the filling more variety.
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10 users found this review helpful

Basil Chicken Strips

Reviewed: Apr. 26, 2007
The taste is very lovely. We paired the strips with rice pilaf and mixed veggies. They were great as leftovers the next day as well.
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3 users found this review helpful

Bratwurst Potato Skillet

Reviewed: Apr. 26, 2007
I was a little iffy on the combination of brats and asiany sauce, but it turned out like a dream. We used half oil and half dripping from the brats. This is definitely getting added to our summer menu.
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9 users found this review helpful

Chicken Honey Nut Stir Fry

Reviewed: May 5, 2007
This was great. Smells much more overpowering than it tastes. I was worried it would be so strong tasting it would be awful, but its just perfect.
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3 users found this review helpful

Easy and Fun Peanut Butter Balls

Reviewed: Jun. 6, 2007
Finally a recipe with the name peanut butter balls thats the real thing. I lost my recipe box at Christmas a couple years ago and needed to check the proportions on this recipe before I made them again. Wheat germ and coconut are definitely the things we rolled them in back in the 80's when I was a kid. They are great frozen as well. If freezing make them a bit bigger and server before solid throughout. Chunky peanut butter adds texture as well. Love them.
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8 users found this review helpful

Cajun Chicken Pasta

Reviewed: Nov. 29, 2006
Just like the restaurants. My husband marked this one for me to make and loved it. He thought I had cheated and ordered take-out. Very creamy and flavorful. I didn't have a problem with the chicken being bland, and the leftovers vanished in his lunch the next day.
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1 user found this review helpful

Fiery Pork Skewers

Reviewed: Sep. 15, 2007
This was a nice change from the sweet pork recipes. We used onions, peppers and cherry tomatoes on our skewers and they were superb.
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3 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Oct. 1, 2007
Simply amazing. The recommendation for sauce thats two parts hoisin to one part chunky peanut butter was superb. My husband loved it, even without the shrimp(we don't eat shrimp). He assumed it had pork but never missed it with the sauce to eat along with the rolls.
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1 user found this review helpful

Grilled Bruschetta Chicken

Reviewed: Oct. 1, 2007
This was simple yet flavorful. My husband was upset I only made two servings instead of my usual three and couldn't take it for lunch the next day. Next time he's asked for a nice crusty bread/garlic bread to match it. He even liked the buttered egg noodles I served with it with some extra bruschetta mixture to make a "sauce" for them.
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3 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Nov. 26, 2007
This was fantastic. I added a stick of butter coated in poultry seasoning into the cavity with some quartered onions and celery sticks. Then I slathered the second on the turkey. Used low sodium turkey stock and it turned out perfectly. This is the best turkey I've made in the decade or so I've been cooking for my parents. I also made sure some of the stock went in the cavity not just the pan. The gravy was the best ever as well.
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Baklava

Reviewed: Oct. 1, 2009
I went to college with Greeks, live down the street from an amazing Greek pizza parlor and this is the good stuff. The only changes I've made are different nuts or some citrus zest r a hint of nutmeg. It could go for a lower temp or less time, just keep an eye on it. I normally make sure the nuts are nice and small, a spice grinder will help there. I did make a different version for a wedding shower once. Added lime zest to the sauce and used crystallized ginger in the filling with almonds. Very different but good.
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Candy Cane Fudge

Reviewed: Dec. 23, 2009
If I could give this more stars I would. Absolutely amazing, to die for flavor. I used white chocolate chips, have to wonder what vanilla would taste like instead. Used double the peppermint extract as I like peppermint ALOT. Crushed a full box of 24 candy canes, but had issues making them equal sized pieces. Food processor is broken. As a result had big chunks and powdery stuff when I was done. I spread the biggest chunks on the bottom of the 8x8pan after lining it with Reynolds Release foil (no need for butter-yuck). Followed the recipe and folded the rest of the candy in, dust and all, omitting the food coloring. Poured over candy in dish. Removed and turned over to cut into pieces. Way simpler than pressing candy into hot fudge. Came out vaguely pink in color, but looks pretty with candy chunks on top. Tastes great. Might drizzle with semi-sweet chocolate next round. I didn't find it to sweet, although the mint lingers nicely. Great alternative to the heavy chocolate fudges normally served and visually appealing.
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Dulce de Leche

Reviewed: Dec. 23, 2009
I first made dulce de leche in high school as a Spanish 3 project. We were told to use 2cups sugar and one cup milk as the ratio and plan on spending the evening stirring the pot and reading our English book for the week. I've mad it ever since as it is indeed addictive. It does take 2-3 hours from start to finish but is worth it. I bought various brands while in Spain on vacation and they did differ slightly. I'm going to have to try this with the baking soda and see if its any different. It makes a wonderful gift for anyone with a sweet tooth. Also wonderful added to hot apple cider.
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Honey Baked Chicken

Reviewed: Sep. 15, 2007
Every time I make this I adore it. With grey Poupon mustard there is just the right mix of sweet and zingy. I usually make extra sauce to cover rice and veggies too.
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1 user found this review helpful

Chicken Breasts with Herb Basting Sauce

Reviewed: Nov. 29, 2006
This is my new favorite chicken recipe. The whole house smelled good enough to eat, and the chicken is beautiful with te herbs covering it. Served over rice with steamed veggies, plates were spotless and leftovers vanished in lunches.
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Ultimate Spicy Spud Soup

Reviewed: Nov. 29, 2006
This deserves a 5+. It is exactly like the Olive Garden soup that makes their soup, salad, and breadsticks my husband's favorite meal eating out. When I was looking for the perfect soup for the rainy week of weather we were getting I found this. It probably saved his co-workers alot of grouchiness. I used Johnsonville brats as they are his favorite. I also left half the skins on the potatoes to give it some depth and contrast. The garlic and onions were crushed and minced instead of processed to keep the cellular walls intact to preserve the flavor(over processing can break the cell membrane and chenge the flavors). Served with a crusty bread and garden salad its easier than waiting in line for 30mins at Olive Garden and just as fulfilling.
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49 users found this review helpful

Shemakes Instant Chai Tea

Reviewed: Nov. 29, 2006
Chai is my preferred drink, even over coffee which I have quite a palate for. I was so excited to find a good instant mix recipe to give a go. I was unable to find vanilla powder so I switched out the powdered milk for french vanilla creamer, omitted the cardamon after seeing the price ($15 a 2oz jar) and added some black pepper (which is the trademark of a good chai). This will be going as gifts this hliday season. And once my husband tries it there will probably be a BIG jar going to work. He hates most drinks, but adores chai as well. Working in security he doesn't usually get to steep his tea and drink it hot, but this will fix that problem and have enough kick to keep him happy.
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9 users found this review helpful

Best Ever Cheese Fudge

Reviewed: Dec. 20, 2009
I first found this recipe published in the Farmer's Almanac. It seemed like the best thing in the world. Fudge for taste and cheese. The one I have calls for less of everything and can be made in a large pyrex mixing bowl in the microwave. I make it every year and it never fails to impress people. I have added nuts, candy cane pieces, dried fruit and sprinkles to make it fancy. As mentioned it can need more sugar, but once you get used to the recipe you won't be able to mess it up. Pretty foolproof and you shouldn't be able to taste the cheese.
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5 users found this review helpful

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