WONDERWABBIT Recipe Reviews (Pg. 1) - Allrecipes.com (18834245)

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Lentil Soup

Reviewed: Dec. 18, 2014
I had exactly 1 1/2 cups of green lentils left and decided to make this soup. When it was ready, I tasted it....and felt something was missing. I tried adding a bit more salt, pepper, a bit of cumin, and it began to taste better but something was STILL missing. It suddenly came to me - I added a 5 1/2 oz tin of tomato paste and let it cook a bit more. Aha! That was the flavor boost it needed! Good soup now!!!
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Apple Cake IV

Reviewed: Apr. 23, 2014
I made it today, but I changed/added a few things. What I ended up with was simply scrumptious! I had 8 apples that were on their way to apple heaven and I used them all. I also dredged those slices in the cinnamon sugar mix that was supposed be sprinkled on top. When I folded them into the batter, along with some golden raisins and chopped toasted pecans, the batter became a lovely brown. I made a second cinnamon sugar mix, added some finely crushed pecans and sprinkled that over the top. I will be making this again, for sure! I was wondering if there is a typo in the instructions: surely we are not supposed to beat the eggs and sugar for 15 minutes!!! I would have tried adding a photo but I had to freeze the remainders immediately because I could not stop eating it!
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Apple Pie Muffins

Reviewed: Feb. 27, 2014
I just made a batch and oooooooooooooooooooh, yum, yum! I did add ground cloves and nutmeg to the streusel and I sneaked in a bit of extra cinnamon into the batter itself, too. Very moist, cakey, and simply a wonderful treat for apple lovers. I would recommend using an oven foil tray because quite a bit of the streusel falls off during the baking period and some pieces get burnt. Nevertheless, it is worth the mess in the oven and on my floor. I probably would rename them Apple Streusel Muffins because they did not taste pie-y to ME. That is just an opinion and not a criticism!! So glad I found this recipe to use up some of my wrinkled apples!
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Sugar Cookie Icing

Reviewed: Feb. 13, 2014
No matter how hard I try, I never get icing that hardens to the point where I can stack them. I have tried this one and many others. I put them in the fridge, the freezer....to no avail. As soon as I touch the surface, squish! What am I doing wrong?
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Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

Reviewed: Nov. 7, 2013
I have made this several times and still find it hard to not eat the whole thing!!!! Since I am just one person, I adjust the amounts accordingly but almost any combo works: today I added carrots because I did not have enough of the others. I also make at least double the amount of caramelized onions because, well, they are so evilly good!!!! You don't really have to "bake" the casserole since the veggies are already cooked. I like the addition of a bit of nutmeg to the mixture. Licking the spoon and the beaters is one of my favorite parts of the recipe......
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Pizza Dough III

Reviewed: Aug. 4, 2013
Just tried it for the first time yesterday and I am sharing it with everyone I know who makes their own pizza. So quick and easy and I got the thin crust I have always wanted. I can toss all my other recipes because this is my keeper now. I had this and that and the other hanging around in the fridge so it was a kitchen sink pizza and scrumptious! (canned pizza sauce, mozzarella, parmesan, goat cheese, onions, bacon, pepperoni, cherry tomato halves). Going to make more later today!
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Barbadian Plain Cake

Reviewed: Sep. 4, 2012
I am not sure if I succeeded or not so I would be interested in opinions. I made this cake in a properly-prepared 10-inch bundt pan. The only changes I made were using only 1 tsp almond extract instead of a tablespoon, and I added some diced maraschino cherries. I started with the recommended temperature of 400 and found the cake started to brown too quickly. I lowered it a bit after short while to about 375 and then to 350 for the rest of the baking time. I have to say the taste was out of this world. What I am not sure of is this: it looks moist or slightly "raw" here and there but it tested done when I used a skewer and it came out rather dark, though not at all burnt. So, is it supposed to be a tad wet-looking or is there, in fact, a "best" baking temperature. There were so many different suggestions in the reviews that I was not sure which to use. Any helpful comments?
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Mango Muffins

Reviewed: Mar. 17, 2012
OMG! I made these two days in a row because I had four huge ripe mangoes. The first time, I followed the original recipe and they were fruity and delicious. This afternoon, I made more because I had leftover mango -- but because it was overripe, I processed it along with two ripe bananas which gave me about 2 full cups of puree. I used only wholewheat flour and a bit less sugar and oil after I had read reviews suggesting that. I also added about 1/2 tsp of baking powder which someone suggested. I did use raisins and crushed toasted pecans. I used flaked coconut the first time but not the second. I found the batter still a bit wet so I threw in about a cup of oats. Well, after about 21 minutes, I had THE MOST WONDERFUL FLUFFY YUMMY muffins! Better than the original version, and easier to handle, though both versions are so tasty! I am sitting here, looking at them and loving them. I just had a sample and it is going to take a lot of self-control not to have a second one. Thanks for this wonderful recipe!
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Chinese Pepper Steak

Reviewed: Dec. 1, 2011
I just made this for supper with rice. It was okay but it lacked zip. I ate it the way it was but I think I would add something like balsamic vinegar next time. I did not use the tomatoes but I did add sliced portobello mushrooms.
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Creole Chicken II

Reviewed: Jun. 17, 2011
I wanted to try something different with chicken legs and just made this dish. Weirdly delicious! I think all I would do next time is increase the amounts of seasoning or add something to give it just a bit more intensity of taste. I would definitely make this again.
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Pecan Pie Muffins

Reviewed: Jan. 26, 2011
By the time I finished reading many of the reviews, I was terrified! All that sticking and gooiness and whatever! But most people, despite negative comments, said that they TASTED wonderful, so I decided to be brave..... Well, these are the most adorable little things to look at and to enjoy! Worried, from comments, that I would practically have to use pliers to get them out of the pan, I sprayed with Pam AND I buttered and sugared each little cup lightly. Since I was using a dark pan, I baked at 325. I tied myself to the kitchen chair so that I could keep an eye on the little guys and so that nothing could go wrong! The changes I made were due to suggestions: I added a bit of vanilla and I used only 1/2 cup of butter which I melted (I usually melt any butter called for in a muffin recipe since it seems to yield a more tender muffin). I set the timer for 15 minutes. Ding! What came out of the oven were 12 perfect little muffins that were a cinch to remove from the pan! I had enough batter for another dozen and this time I used liners (Pam-sprayed lightly). Another pan of perfection. Although they look prettier in liners, there was a teensy sticking problem here and there, but not enough to ruin the muffins. Probably a bit more Pam would help. Please, folks, try making these again if they did not work out the first time. They are perfect for a little tea party! So glad I accepted the challenge!
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Sweet Corn Muffins

Reviewed: Jan. 26, 2011
Just made these this morning. Perfectly lovely even if I did fill the liners right to the top! In fact, there was enough batter left to give me a dozen mini ones, too! I think this will be my cornmeal muffin recipe from now on.
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Lentils with Tomatoes

Reviewed: Jan. 21, 2011
I can hardly believe that just these few simple ingredients could yield such a tasty dish! I did change a few things: I used TWO cups of lentils and more water than indicated, to which I added chicken soup powder for more taste; I used two large onions (I love onions!), 3 cups of fresh tomatoes with the pulp and seeds, a large yellow pepper, and added minced garlic and cumin, to taste, along with the salt and pepper. Mmmmm!!!!
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Banana Sour Cream Bread

Reviewed: Mar. 7, 2010
Before trying this, I read all the "negative" comments, suggestions and changes people made. Accordingly, I just made this recipe with these changes: I set the oven at 325; I used only 2 1/2 cups of sugar; I used light sour cream; I filled only 3 regular (9x5) loaf pans only half-full plus one smaller foil pan. I just tasted a small slice: a very moist, sweet banana bread (more like cake). Although I tested each with a toothpick which did come out clean, I probably will leave it in a bit over an hour next time. I added chocolate chips to one loaf and found that the very bottom of that one could have done with one or two minutes more of baking. All in all, a most delicious banana bread to add to my collection. As with most quickbreads, probably best to save slicing for after one or two days of ripening.
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Sophie's Zucchini Bread

Reviewed: Nov. 26, 2009
I just threw away my old zucchini bread recipe I had been using for years and replaced it with this one. This is simply so much tastier and more dense than any I have tried. I did have to bake it longer than the one hour; even after 1 hour and 15 minutes it still came out a bit moister than I usually like it, but oh, my, how delicious! Finally - a zucchini bread with character! Glad I took a chance on a change! Thank you, Sophie!
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Broccoli Chicken Divan

Reviewed: Aug. 9, 2009
The first time I made this, I followed the recipe exactly and liked it. Tonight I decided to play with it a bit: I had 3 cups of leftover chicken and used it all (I do use a long baking dish). I added cream of celery soup to the cream of broccoli soup and milk. I had about half a cup of corn niblets left in the fridge so I threw those in over the chicken layer. I used a shredded cheddar-mozzarella mix over the top, plus a sprinkling of Reggiano parmesan. Finally, I was a bit generous with the butter and crumbs and mixed them until they were almost like a streusel in texture and put that over the top. I baked it at 400 and waited until it was really nicely golden brown. Consequently, I just had two healthy portions of it and cleaned my plate. I don't know how others will like this version, but oh, my, I think it is fantastic!
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Awesome Broccoli-Cheese Casserole

Reviewed: Apr. 6, 2009
I used cooked fresh broccoli (little salt in the water) and then processed it with a couple of pulses. Over the top I sprinkled Ritz cracker crumbs and dabs of butter. Yum! While I was waiting for my chicken to finish baking, I sneaked some of the casserole...and then another big blob...and did not have much space left for the chicken...sigh. I did not add salt, pepper and paprika; it was seasoned adequately because of the cheddar and the crumbs, I would guess.
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Cooky Cookies

Reviewed: Oct. 27, 2008
I didn't have coconut but still I managed to make these yummy treats even more sinful than they were meant to be. I used toasted pecans (never use walnuts), and, in addition to the oats and cornflakes, I added some mini chocolate chips and some Skor bits. I also made them larger and they are now filed as THE EVERYTHING COOKIE. Very addictive indeed!
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Awesome Broccoli-Cheese Casserole

Reviewed: Oct. 13, 2008
I only had two FRESH heads of broccoli which I cooked and chopped; to that, I added cooked cauliflower to equal 2 lbs. of cooked veggies. The result was delicious but I felt it did not need salt, likely because I used salted water to boil the veggies - and the strong cheddar also contains a lot of salt. I finished off the whole casserole myself over 2 1/2 days, eating it as a main course each time! (I had better make and serve it on special occasions only because of that guilt-inducing whole cup of mayonnaise! I am writing this review two pounds heavier than I was before I started to make it......)
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Soft Chocolate Cookies

Reviewed: Sep. 20, 2008
I needed something "chocolatey" in my freezer for company and just finished making a batch of these. This is a very lovely cookie that would be in place at either an informal lunch or fancy tea. I followed the recipe except that, instead of pressing down with a fork, I pressed a toasted pecan half into the center of each. I removed them from the oven while they were still not quite set (I do that with most of my cookies) and let them stand on the pan for another minute before removing them VERY CAREFULLY with a metal spatula to a rack to cool. I made only 16, and froze the remainder of the dough (a pleasure - almost FUN to work with!) into 2 more packets of 16 each. I am so happy I found this recipe - a real keeper!
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