WIFEOFTHEPHIFE Recipe Reviews (Pg. 1) - Allrecipes.com (18365882)

cook's profile

WIFEOFTHEPHIFE

Reviews

Photos

Menus

 
View All Reviews Learn more

Best Bread Machine Bread

Reviewed: Jan. 10, 2012
This is the easiest bread and best bread machine I have ever made. It even blows my mother's recipe out of the water and she was a professional baker for 15 years. I usually just use all purpose flour and it still comes out great. This is one of those recipes that is so good as is it hardly needs any tweaking. I don't, however, prefer the way bread bakes in my bread machine so I remove the dough right before the final rise and transfer it to a silicone loaf pan. So good!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Emily's Famous Sloppy Joes

Reviewed: Nov. 27, 2011
Total hit with my family. Next time I will slightly decrease the sugar. I also increased the vinegar by about 1/2 ts and added a ts of worcestershire sauce.
Was this review helpful? [ YES ]
3 users found this review helpful

MMMMM... Brownies

Reviewed: Sep. 5, 2011
These are truly the best brownies I have ever made, possibly even ever had. They are the perfect brownie texture - fudgey with a flakey top. I can't see myself ever using another recipe again. I followed this one to a 't' and see no need to alter any of it. I would suggest using good quality chocolate chips.
Was this review helpful? [ YES ]
11 users found this review helpful

Soft Giant Pretzels

Reviewed: Feb. 5, 2011
I'm rating this five stars, but I really feel the directions could use a little more clarification. First off, I added a pinch of salt to the bread machine ingredients as a matter of preference, but they'd be fine without. Second, here is what I did to assemble the pretzels as I felt the recipe directions were a little vague: After running the dough through the bread machine cycle, I kneaded the dough a few times on lightly floured surface. I found the BEST way to assemble these is to divide the dough, and then roll out all of the ropes at once. Shape the pretzels one by one RIGHT before you drop them in the boiling baking soda water. This helped them to retain the classic pretzel shape. Shaping them earlier caused them to become misshaped in the water. I also let mine go a little longer in the water. This makes them a little chewier and more pretzel like.
Was this review helpful? [ YES ]
3 users found this review helpful

Original Chex® Party Mix

Reviewed: Dec. 22, 2010
Only four stars as is. Five with adjustments. First of all, I baked this in the oven, the way my mom always did. I can't imagine the it coming out as good in them in microwave and, judging from the comments, it doesn't. I used Crisipix as another reviewer had mentioned. Really you could use any combination of ingredients but the big thing I noticed right off is that the seasoning needed to be doubled. It just wasn't enough to coat 12 cups worth of mix. I baked at 250 for an hour. Came out great!
Was this review helpful? [ YES ]
12 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Nov. 5, 2010
These were not what I was looking for at all. Their cake-like texture is surprisingly similar to pumpkin bread, which left me wondering why I didn't just bake pumpkin bread. I don't mind a soft cookie, but these were more like mini-cakes than cookies. Will continue searching for a pumpkin cookie recipe with a little more density and cookie like texture.
Was this review helpful? [ YES ]
1 user found this review helpful

World's Best Lasagna

Reviewed: Sep. 14, 2010
Absolutely amazing! I can tell you right now this is the only lasagna recipe I will ever use again. I made it last night with a few minor adjustments. 1. I used 1 lb Italian turkey sausage and skipped the extra ground beef. I didn't miss it at all. My husband and I decided the meat to sauce ratio was good with just the 1 lb of sausage. 2. As others have suggested I soaked the noodles in very hot tap water for about 30 minutes rather than boiling. The lasagna holds together very nicely this way (no sloppy mess). 3. After browning the meat, garlic and onion I put all of the sauce ingredients in my crock pot to cook on low for a few hours. 4. I grated a couple of Zucchini and browned them in the pan I used to brown the meat. They picked up the flavor of the sausage nicely and I added it as an extra layer to sneak some more veggies in on my kids. Did not change the taste and my kids were none the wiser. 5. The recipe calls for 16oz of ricotta but I ended up using 24oz. I did add nutmeg to the ricotta (just a couple of dashes) as others have suggested. This recipe is absolutely great as is. I will probably toy with the ingredients more to make it a little healthier, but this is a matter of preference and once again this recipe is 5 star as written. I am toying with the idea of using silken tofu in place of about half of the ricotta. If I do I will update to let you know how that goes.
Was this review helpful? [ YES ]
4 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Aug. 20, 2010
LOVE this recipe and it's so easy to make in a pinch. I usually add an egg to the cream cheese filling, and skip the honey on top. SO GOOD!
Was this review helpful? [ YES ]
3 users found this review helpful

Taco Seasoning I

Reviewed: Jul. 12, 2010
Very good, very simple. I quadrupled the recipe so that I can have it on hand whenever I like. Aside from increasing the amount of Garlic powder in the recipe, the only other change I made was adding a bit of cornstarch to help the sauce thicken and coat the meat.
Was this review helpful? [ YES ]
2 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Jul. 8, 2010
My husband makes these almost every time we have company over, and they always get rave reviews. When we aren't able to grill, we cook them in the oven on 350. Sometimes we let them cook for a while in the oven, and then pop them on the grill at the very end. We usually use regular cream cheese, and then also do a batch with pineapple cream cheese. So yummy! Also, if you are looking to reduce the heat of the peppers don't just remove the seeds - make sure you remove the veins as well.
Was this review helpful? [ YES ]
4 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Jun. 21, 2010
I really wanted to like this recipe, but it just didn't come together like I wanted it to. It's really more of a 3.5 as written, but it has potential. First of all, I used black beans as recommended by other users. I also subbed in chicken broth for the water. Next time I will save myself a WHOLE lot of trouble, and just buy refried black beans. I second guessed using mustard & soy sauce in the beans, and now totally wish I hadn't. In my opinion it threw the flavor off. Second, I added cumin, chili powder, butter, brown sugar, & cinnamon to the sweet potatoes before mashing them. Third, next time I will probably use a Mexican cheese & not cheddar. Like I said, great base for a recipe but way too many tweaks to give this four or five stars.
Was this review helpful? [ YES ]
1 user found this review helpful

Pork Medallions with Dijon Sauce

Reviewed: Jun. 9, 2010
This is one of my husband's favorite dishes. We have used this sauce over chicken and other cuts of pork as well (we prefer it w/ pork). I use about twice as much white wine as called for and add more dijon at the end to taste. We usually also add about 1/2 lb of mushrooms. So good! Goes great with Rice or Cous Cous
Was this review helpful? [ YES ]
10 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jun. 9, 2010
Good basic slaw recipe. I add a bit more vinegar than called for and a little water - otherwise it turns out too "mayonnaisey" for my tastes. I usually use 1/2 a head of cabbage instead of the slaw mix, and this recipe makes way too much dressing for that, so I need to remember to only make half next time.
Was this review helpful? [ YES ]
2 users found this review helpful

Slow-Cooked Oriental Chicken

Reviewed: May 12, 2010
4 stars as is, 5 with a few adjustments. Super great, easy recipe. I usually serve this with steamed or stir fried veggies and dill rice. First off, the sauce needs to be doubled from the start. Also, I usually add a little extra brown sugar, plus 2 tb Rice Wine Vinegar and 1 tb Sesame Seed Oil. When the chicken is done cooking I remove it from the crock pot and pour the sauce into a small pan to thicken with 1 ts cornstarch (mixed into a bit of water before adding to the sauce).
Was this review helpful? [ YES ]
2 users found this review helpful

Grandma Johnson's Scones

Reviewed: May 8, 2010
I absolutely love this recipe. I usually omit the raisins and substitute with whatever I'm "feeling" at the moment. I usually roll out the dough, slice into rectangles, freeze on a cookie sheet, and then throw into a freezer bag to use when I need. They are awesome right out of the oven.
Was this review helpful? [ YES ]
3 users found this review helpful

Mexican Rice III

Reviewed: May 7, 2010
This is seriously the best rice I have ever made. I'm usually terrible at cooking rice, but this came out great. I looked this recipe up at the last minute to compliment a meal, so I omitted the bell pepper and tomato as I didn't have them on hand. To be honest, I didn't miss them at all, hence the four stars & not five.
Was this review helpful? [ YES ]
1 user found this review helpful

Grilled Cilantro Salmon

Reviewed: May 1, 2010
I wasn't crazy about this. The flavors all seemed a little "off" in the marinade, but given the high rating of the recipe I thought it would taste a bit better when cooked. It was only okay. Won't make again, unless I alter the recipe a good deal.
Was this review helpful? [ YES ]
2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: May 1, 2010
My husband LOVES this recipe. It's a very good, slightly sweet basic meatloaf recipe. While I alter most of the recipes on here slightly to suit my needs, I followed this one to a 't' and it turned out great.
Was this review helpful? [ YES ]
2 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Apr. 24, 2010
I'm officially retiring my old biscuit recipe. These are hands down the best biscuits I've ever made, and super simple as well. My only complaint is that the recipe is SMALL so I double it straight off. I have made them with both butter & butter flavored shortening. The butter produced flakier biscuits; the shortening more tender biscuits. Next time I think I will try half butter/half shortening (best of both worlds?) and will definitely let you all know how that goes. Word to wise - make sure your butter is COLD when you cut it in, and don't cut it too finely. Those little lumps of butter are what help to form the flaky layers. Amazing recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Oct. 3, 2009
EDITED: 7/6/10 I would give this recipe 6 stars if I could! It's fairly easy to make and so good. I usually make it every couple of weeks, and serve it with lots of fresh veggies! In fact, I no longer use the recipe as I know it by heart! This is a great basic recipe, and also very easily altered to adjust for what I have in the fridge. Tonight I subbed Swiss because I didn't have the Parmesan on hand, and it was just as good. Though I used to pre-melt the cheeses with about 1/3 c of milk, I now find that to be unnecessary. I just add all of the ingredients minus the noodles to my 9x13 plus the 1/3 c of milk, then stir the noodles in. The milk is important, because without it can get a bit dry. I've also used half & half in a pinch, which was very good as well. Please note that this is NOT a recipe for Velveeta type mac & cheese, and if that is what you are looking for you will not be pleased. This is a rich, tangy oven baked mac & cheese.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 22) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States