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

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Angela Watts

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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

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

Valentine Meatballs

Reviewed: Sep. 23, 2007
These were amazing. Normally my meatballs turn out okay, but these finally got a thumbs up from my husband. I added a jar of baby food beef for moisture, just like the Ground Round does. Simply perfect.
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13 users found this review helpful

Almond Orange Chicken

Reviewed: Sep. 25, 2007
I forgot the mustard which made it "too sweet with an unanticipated aftershock of spice" for my husband. I think it was a nice subtle sweet/spicy flavor. Mine thickened up nicely in about 5-7 minutes. I'm thinking about using it as a barbeque recipe without the cream, perhaps over a salad.
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6 users found this review helpful

Thai Basil Rolls with Hoisin-Peanut Sauce

Reviewed: Oct. 1, 2007
Thai Basil (the variety of basil) is used in this Vietnamese dish. I thought the dipping sauce was wonderful, but we like peanut butter so maybe thats it. I skipped the roasted peanuts and just used chunky peanut butter instead, Jiff is made with real roasted peanuts right? We used only the pork as we don't eat shrimp but added carrot slivers and onion to compensate a bit.
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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

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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7 users 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

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

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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Hard Candy

Reviewed: Dec. 1, 2009
OMG, this is exactly how my grandfather made it every holiday season. He used to make red, green, white and yellow. Each got stored in a coffee can right next to the fruit leather and other dried fruits. My favorite was always wintergreen and anise.
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2 users found this review helpful

Pecan Pie Tarts

Reviewed: Dec. 3, 2009
I was looking for something to add to a potluck at work and decided personal pecan pies would be fun. I cut the recipe in half and had enough to fill 6 regular sized muffins. I did fill them more than half full but it didn't bubble out. Tops are perfectly browned and the crust is amazing. I did add a dash of salt to the crust and filling, just a pinch for flavor really. I will be making more of these as they are a wonderful way to control portions and skip the hassle of cutting and serving a real pie. Pipe the top with whipped cream or cool whip, sprinkle with a touch of cinnamon sugar add a whole pecan half (candied is nice) and its perfect.
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4 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

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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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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Divine Summertime Chicken Sandwich

Reviewed: Apr. 26, 2007
I ha to cheat and tell my husband what was in these after he tried them, but they were great. We cheated and used whole grain sub rolls which we toasted on the flat grill. It was a perfect summer day out and this worked great with a glass of sweet tea. The leftovers were great as well. What a treat. You'd never guess it was cream cheese spread.
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19 users found this review helpful

Garlic Cheese Chicken Rollups

Reviewed: Sep. 15, 2007
My husband has been craving the fancy chicken rollups he sees at BJs, but there are too many for a family of two. This was the perfect answer and he didn't even mind that the cheese poofed out the sides. A definite favorite.
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1 user 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

Down Home Chicken

Reviewed: Nov. 29, 2006
Far superior to the fried chicken recipes I tried before. I substituted boneless skinless chicken breasts since we buy them frozen in 3lb bags and always have them on hand. Added a bit more cayenne since my husband usually complains the fried chicken recipes are "bland" and it came out nicely. cut them into stips to make chicken "fingers" and served with french fries.
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7 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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