Wannabe Gardener Recipe Reviews (Pg. 1) - Allrecipes.com (18343731)

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Ranch Dressing II

Reviewed: Aug. 24, 2007
Pretty good. If you want a dip for cut veggies - use the sour cream. If you want a dressing to drizzle over salad - use buttermilk.
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688 users found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Oct. 24, 2006
These were really great - happy to give them a 5 star rating. To make the dough, I used my food processor. This really made the job easy. I've now got a new biscuit recipe to use which I feel is healthier than my standard white biscuit recipe.
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103 users found this review helpful

Quick and Easy Shrimp Fajitas

Reviewed: Nov. 20, 2007
Good basic recipe. I added 1 tsp. cumin and 1/4 tsp ground coriander (this spice goes really well with spicy seafood in my mind). Also, I threw in the zest of one lime and then the lime's juice to make it a little zestier. Loved it with guacamole.
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42 users found this review helpful

German Baby

Reviewed: May 28, 2006
This was great! While it was cooking I warmed up some strawberries, bananas, & pineapple in a non-stick skillet with a 1 tbl. butter & 1/4 cup brown sugar. Topped the servings of the "pancake" with that and then added some light whipped cream sprinkled with cinnamon. The only suggestion I would have would be to use unsalted butter. The salted butter gave it more of a savory taste.
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38 users found this review helpful
Photo by Wannabe Gardener

Cranberry Streusel Pie

Reviewed: Oct. 17, 2007
This is a great looking pie. The food processor worked great for chopping the cranberries up. I also increased the sugar to one cup and used pecans in place of walnuts. It has a taste that I would say is a mix between a rhubarb and a cherry pie. Try it for a sweet tart taste.
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32 users found this review helpful

Bordelaise Sauce with Mushrooms

Reviewed: Dec. 15, 2008
This is wonderful! I used red onion instead of shallots (just what I had on hand) and it turned out wonderful. Thanks for the recipe!
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28 users found this review helpful

Enchilada Sauce

Reviewed: Jun. 4, 2008
This was wonderful! I cut the chili powder down to 3 Tbl and it was plenty. I ended up simmering it for 30 minutes until it was to the thickness I desired (but I think it just enhanced the taste). I was concerned after tasting it before the chocolate went in - was thinking it wouldn't taste very good at all but the chocolate made all the difference. I used semi-sweet chocolate chips instead of bittersweet. I used it on beef enchiladas (used left-over roast meat). I sprinkled some Mexican blend cheese on top as well as some chopped green onions while they were baking. Delicious! Thanks for the recipe.
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27 users found this review helpful

Yellow Squash Patties

Reviewed: Aug. 30, 2005
I used half zucchini and half yellow squash. I also added a clove of chopped garlic to the mixture before frying. It was delicious!
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27 users found this review helpful


Reviewed: Jan. 26, 2011
Used walnuts and orange zest and it was fantastic! Definitely store uncovered - that way it won't get soggy
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21 users found this review helpful

Italian Roast Beef I

Reviewed: Feb. 7, 2006
Great Recipe! I used a chuck roast because that was I had on hand. Because chuck is a fattier piece of meat, I omitted the oil. Placed it in a slow cooker instead of on the stove and let it cook on low for 6 hours. Turned out great!
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16 users found this review helpful

Sweet and Sour Pork Chops

Reviewed: May 25, 2007
These were pretty good! I followed the recipe (I used sweet chili sauce - like what you would use for Chinese sweet and sour chicken) and spicy mustard. I ended up adding a couple teaspoons of sugar to balance out the mustard I chose. Instead of using the broiler, I grilled the chops outside and chose chops that were an inch thick. Good flavor. My husband thought they were marinated. Turned out very juicy.
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14 users found this review helpful

Chicken Satay with Homemade Peanut Sauce

Reviewed: Mar. 9, 2009
Loved this dish. A few adjustments: broiled instead of grilled the chicken and used dried chili pepper flakes instead of fresh (what I had on hand). Made a lot of sauce but the sauce tastes so good, that isn't a problem. I think the sauce would also be great tossed with rice noodles.
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13 users found this review helpful

Kalamata Olive and Garlic Bread

Reviewed: Jan. 10, 2008
Found this recipe while looking for a roasted garlic bread recipe. It was really good! The method described really sped up the proofing process. I used my Kitchen Aid mixer instead of a food processor. Here's the ingredient changes I used: only 2 cloves of garlic as what I had was getting a little dry and thus more pungent and a Tbl of dried rosemary, crushed.
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12 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Oct. 17, 2007
Wonderful pie crust. I used butter at fridge temp and ended up using about 4 Tbls of ice water. I think the amount of water you use will depend a lot on the weather that day. I lightly worked it, wrapped it in plastic wrap and put it in the fridge for an hour. Took it out started to roll it and it was a little too crumbly. So I worked it a little more (lightly) and it finally came together very nicely. Rolled it out on a lightly floured surface turning after each roll to get a nice circle shape. Baked crust was immensely flaky and had a good taste.
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9 users found this review helpful

Yogurt Chicken

Reviewed: Feb. 8, 2006
We really enjoyed this recipe. I made a couple of modifications: added cumin and a dash of tumeric to the yogurt and lemon juice. It added a nice spice to it and an added bonus was the chicken underneath the crumb crust was yellow, hinting at the lemon flavor. I followed other's advice and let it marinate for an hour. I didn't have bread crumbs so used Ritz crackers. It needed a couple minutes underneath the broiler to crisp up the crust.
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8 users found this review helpful

Graham Crackers

Reviewed: Mar. 5, 2008
These are a good cracker. I made them for my 11 month old daughter because they don't have honey in them. The whole family likes them though. If you use the amount of milk (1/4 cup) then you will get a crispier cracker but the dough is much harder to work with. If you add extra milk, the cracker will get a little bit more cake like but will still taste great. They don't taste exactly like store bought though but still have a great taste.
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7 users found this review helpful

Herbed Whole Wheat Bread

Reviewed: Jul. 23, 2008
I consider myself a serious bread baker and have to say I really did not like the recipe. I would have left out the cornmeal as it made the bread very dense. It rose fine the first time (maybe a little slow) but the second rise was almost nonexistent. My yeast proofed so that wasn't the problem. I swapped some of the herbs out for others but other than that followed the recipe exactly.
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6 users found this review helpful

Cerveza and Lime Marinade for Shrimp and Fish

Reviewed: May 19, 2009
This was really a great marinade. It makes a lot so it will go a long ways. I used it on pork chops (marinated for 8 hours) as opposed to fish and it really turned out wonderfully on the grill. I did omit the tequila (didn't have any) and I did add a Tbl of brown sugar to sweeten it just slightly. Will use again! Would also recommend it for use with chicken.
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5 users found this review helpful

Greek Feta And Olive Spread

Reviewed: Oct. 1, 2009
This recipe has everything that is good and perfect in Mediterranean cuisine! I used sun-dried tomatoes packed in oil and kalamata olives (go for the Kalamata!). I also had to add a bit more olive oil - I think it will vary depending on the moisture content of your feta cheese (mine was pre-crumbled so I think it was a bit drier than a whole block of feta). Also paired it with Lavash cracker bread from this site and it paired well.
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4 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Aug. 23, 2009
This was VERY tasty and actually had a light herby taste - really not what I was expecting from the title. I used fresh sage (because I have loads of it in the garden), dry bread crumbs, and boneless chops - cut 1 inch thick. The lemon flavor was terrific and I also would not skip it. The only thing I'll do different next time is use thinner cut chops or pound them thin and then I think they'd be over the top. Oh, and I also pan fried them and then used the oven safe fry pan to go directly into the oven. If I pound them thin, then I will omit the oven stage.
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4 users found this review helpful

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