WeezaG Recipe Reviews (Pg. 1) - Allrecipes.com (18365123)

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WeezaG

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Barley Salad With Almonds And Apricots

Reviewed: May 9, 2005
I think this recipe is delicious. I made it for my vegetarian daughter's bridal shower. Everyone loved it.
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1 user found this review helpful

Jumbo Shells Stuffed with Turkey

Reviewed: Mar. 16, 2009
I thought they were great. Such a nice change from the shells baked in spaghetti sauce. Sort of more elegant.
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1 user found this review helpful

Cranberry Chutney I

Reviewed: Jan. 9, 2010
I love this stuff! It's a great change frome the canned sauce (which I don't like) and tastes really good on a turkey sandwich. I did decrease the vinegar to 1/4 C. when I made it the 2nd and 3rd times as the vinegar was too strong.
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6 users found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Jan. 28, 2012
This is the exact recipe that I have been using for years. The difference is that my recipe makes 48 cookies, not 18. That is why so many reviewers have so much of the chocolate icing leftover. I roll the dough into 48 balls, then make the depression in them for the cherry. The larger ratio of cookie dough to cherry and chocolate is probably why some reviewers think this is a bland cookie, also. The cookies should be small so you can pop the whole thing in your mouth and get all the flavor at once. Oh...BTW...you might need more than one jar of cherries depending on what size cherries they are.
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5 users found this review helpful

Quick Chocolate Chip Cake

Reviewed: Jan. 16, 2011
Delicious! Followed the recipe exactly. I checked it at 35 minutes but it wasn't quite done, so I baked it a few minutes longer. I didn't use icing, but served it slightly warmed with vanilla ice cream. YUM!
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14 users found this review helpful

Ladyfingers

Reviewed: Mar. 10, 2011
I was very impressed with the way these turned out. I did cheat and spread the batter into a parchment lined 10" x 15" pan, then cut with a serrated knife when cool. Sometime I'll try piping them, but it worked very well. I made Tiramisu II from this site. Fantastic dessert!
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8 users found this review helpful

Tracy's Horseradish Carrots

Reviewed: Feb. 4, 2013
Delish! My recipe used more onion (1 small)and 2 T. butter mixed with the Panko, but otherwise the same. Everyone enjoyed this at my Christmas party and many asked for the recipe.
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5 users found this review helpful

Chocolate Pretzels

Reviewed: Sep. 8, 2008
These are great as is 'for the chidren'. When I make them for the adults, I use dark chocolate kisses and cashews. Sweet and salty! I put them in the toaster oven on a foil lined baking sheet at 250 degrees for about 4 minutes. When they come out I put the cashew on and gently push it down a little. I let them cool completely before removing from the foil, so I transfer the foil to a cooling rack and then make another batch. They get snapped up off the cookie tray quickly.
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0 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jan. 15, 2011
Just looking through my reviews, I realized I had not reviewed this recipe. I've used this recipe many times and recommended it to my friends. It received raves from my family at a reunion and from guests at my table. It's easy and delicious "as is". No need to add cheese. At Christmas, however, I was crunched for time and assembled it, then put it in the microwave for about 10 minutes,stirred it gently so I didn't break up the potatoes, then put it in for another 10 minutes. It turned out tasting just fine, it was done, it just didn't brown. I'd do it again like that in a pinch, but the browned in the oven potatoes are better. I'm making them for company again tomorrow to go with baked chicken.
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11 users found this review helpful

Irish Cream Brownies

Reviewed: Mar. 18, 2011
Really good! I followed the recipe exactly except for the optional toffee baking bits. I didn't have any so I just sprinkled the top with a little green colored sugar. Not sure about the purpose of heating the coffee, liqueur and milk. As it cooled, it made a scum on top that I had to remove before using. The next time, I would make the icing without heating the liquids first.
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2 users found this review helpful
Photo by WeezaG

Chicken Stuffed Shells

Reviewed: May 1, 2011
I made this recipe for dinner tonight. Going by the VERY mixed reviews, I wasn't sure how it would turn out. I followed the recipe with the exception of using cream of mushroom soup instead of cream of chicken, because I accidentally bought the wrong one when I went to the grocery store. Duh! We really liked it! I served the shells with steamed broccoli. Everyone went back for seconds. I used Stove Top whole wheat stuffing mix for chicken. It added a nice sage taste to the filling. I had a family pack of chicken thighs, so that is what I used. I put them in the oven, covered, while I went to the grocery store and they were done when I returned. I chopped up the all meat after it cooled, then I put the filling together. If I had been thinking, I would have used the broth from the chicken pan for the gravy, but I had already used the Swanson's that I bought before I thought of it. I added 1 t. garlic powder but no additional salt and pepper. The soups, broth and stuffing mix all have PLENTY of salt. I will definitely make this again.
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5 users found this review helpful

Lemon Custard Pudding Cake

Reviewed: Feb. 15, 2009
My husband and I both really enjoyed this dessert last night. That said, I used the juice and zest from one whole lemon, which amounted to about 1 T. of zest and about 3 1/2 T. of lemon juice. I think the lemon flavor was fine. I agree with some of the reviewers who said it was a little too sweet, so I would cut out some of the sugar next time. I also thought that the pudding was a little too runny even though I baked it for the full 60 minutes, uncovered. (It's still runny even though it's been in the refrigerator overnight.)I might use a little less milk next time. The recipe is very similar to an over 100 year old recipe that I use for a lemon sponge pie.
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1 user found this review helpful

Chocolate Cherry Cookies

Reviewed: Dec. 5, 2010
This is the exact recipe that I use, except that mine calls for more cherries and makes 48. Quite obviously, 20 cherries is not enough for 2 dozen cookies. Drain the cherries so they're not drippy when you're working with them. I also put the cherries in a depression I make in the cookie ball, then cover with the chocolate frosting and bake (cherry and frosting side up). I make all 48 balls on the cookie tray before I do the rest so that I get 48 balls of the same size. These are really yummy and a nice addition to my Christmas cookie tray.
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3 users found this review helpful

Lemon Yogurt Muffins

Reviewed: Apr. 25, 2011
These muffins turned out very well. I followed the recipe exactly and thought they had plenty of lemon flavor. They were really enjoyed by my granddaughter who ate more than her share. I used a regular muffin tin, but the recipe made enough for 14 muffins, so I had to put the last 2 scoops of batter into individual muffin cups. That was nice, though, because my husband and I got to taste them before we took them for Easter brunch.
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3 users found this review helpful

Tiramisu Layer Cake

Reviewed: Dec. 2, 2007
I made this cake for my husband's birthday. I had to make this in four 8" pans since I didn't have the 9" pans. I used just a little more coffee granules mixed with a tiny amount of water because I made 2 white layers and 2 coffee layers. Since I used 1/2 the batter instead of 1/3 for the coffee layers, it required just a bit more. I also increased the coffee for brushing on the bottom of the cake layers (since I had 4 not 3) I didn't use additional Kahlua and didn't change anything else in the recipe. I had enough filling and frosting. I thought it was great. Everyone else liked it, too.
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1 user found this review helpful
Photo by WeezaG

Tried 'n' True Peanut Butter Cookies

Reviewed: Sep. 16, 2011
I made 1/4 recipe using butter, as that's what I had on hand. I used a 1 T. cookie scoop and it made 88 2-inch cookies. As it is almost like the Toll House recipe (pb vs. chips and nuts), I figured I would get about the same yield and I usually get 6 doz. from that recipe. Very good. Nice and crispy.
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6 users found this review helpful
Photo by WeezaG

Romanian Apple Cake

Reviewed: Apr. 8, 2010
I wanted to try this recipe, but since there are only two of us, I halved it. I baked it in a large Pyrex pie plate. I don’t like to rate something that I changed, but the changes are small ones that shouldn’t affect it. I ran out of vegetable oil, so I subbed ‘pure’ olive oil, not the extra virgin. I use 2 smaller eggs instead of 1 1/2 (I mean we’re only talking about 2T egg, after all) and when it came to the walnuts, I forgot to halve the amount (oops!), luckily we like nuts. I baked it for 45 minutes and the tester came out clean. The cake turned out great, nice and moist. I’ll definitely make this again! I think I’ll write down the half recipe, since it’s such a nice size for us.
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4 users found this review helpful

Zucchini and Potato Bake

Reviewed: Apr. 10, 2010
I made this for dinner tonight. I saw the picture today and had all the ingredients. I thought it was quite good. I did cut the potatoes smaller after reading some of the reviews, but other than that made it exactly. The bread crumbs made a nice little coating on the veggies. I thought the seasoning was fine, didn't find it bland like other reviewers. I put everything in a well sprayed 9" X 13" Pyrex baking dish after spraying and dumping everything in an 8"square and realizing it was WAY too small, so that might be something to include in the recipe. The only thing I would do differently next time is to add onions, as I like them in vegetable medleys and perhaps a yellow summer squash for color. Oh...and there's no way that's 6 servings, 3 or 4 tops unless theyr'e all children who don't like their veggies.
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2 users found this review helpful
Photo by WeezaG

Croth's Lemon Curd (in the microwave)

Reviewed: May 31, 2010
Although I put everything in a saucepan on the stove, rather than in the microwave, I didn't change any of the ingredients. I cooked it on medium heat, stirring constantly, and in a few minutes it started to bubble. I let it cook about 1 minute more then took it off the heat. I let it cool, covered, then chilled it. I made a single pie crust and divided it into 6 portions which I rolled out and put into muffin cups and baked. I served the lemon curd in the shells with whipped cream. DELICIOUS! Since the microwave version requires you to keep opening the microwave every 30 seconds to stir and you have to stand there anyway, I don't really think that it's a timesaving method. The most time is spent zesting and juicing the lemons. I'm looking forward to serving this sauce with my scones, also.
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1 user found this review helpful

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