Mrs. Wallace Recipe Reviews (Pg. 1) - Allrecipes.com (18927355)

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Mrs. Wallace

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Sauteed Scallops

Reviewed: Aug. 16, 2007
This was very good. I used minced garlic, and added dill weed and lemon pepper to the mix. While the scallops cooked, I constantly spooned the butter and garlic mix over them. It took a lot longer than 2 minutes per side to cook... but I had the jumbo scallops. I served with steamed sugar snap peas and white cheddar shells and cheese macaroni. I will definitely make this again!!
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38 users found this review helpful

Black Bean Spinach Pizza

Reviewed: Sep. 5, 2007
Y-U-M! This comes out perfect on a Pampered Chef stone. I am a mushroom queen, so I couldn't leave those out. :) I sauteed the mushrooms with the garlic and onion before adding to the pizza and it was FANTASTIC. Everything else I did just as the recipe called for and I must say, I am very happy with it. We'll definitely make this again. Thanks!
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9 users found this review helpful

Chicken Breasts Stuffed with Perfection

Reviewed: Sep. 11, 2007
I used store-bought Italian Bread Crumbs instead of making my own. I also used Caesar dressing instead of Italian for the marinade. The feta I used was the crumbled Sun-dried Tomato and Basil seasoned cheese. I brushed extra dressing on top of the chicken after I stuffed them, then added the bread crumbs. Very tasty. I'll definitely make this again and try different Italian and Caesar style dressings to mix it up a bit.
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Photo by Mrs. Wallace

Swordfish a la Siciliana

Reviewed: Sep. 13, 2007
F-A-N-T-A-S-T-I-C! I left out the raisins, and it was awesome. My husband was soooo happy with this recipe. I served it with a side of parmesan rice and sugar snap peas. I will definitely make this again. Thanks!
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Cheesiest Potato Soup

Reviewed: Sep. 20, 2007
This was a great basic recipe, but of course, I changed it a bit. I used red potatoes, so I didn't peel them (the skin is the best part!). I also did not puree them... I like the chunkiness of the potatoes, so they stayed diced. Also, I used 2 cups of cheddar and 1 of monterrey jack... so I added an extra cup of chicken broth (I used an entire box of Swanson's broth--perfect amount!) and used 1 cup of Half & Half instead of the cream... with all those changes, the soup was a perfect creamy, cheesy consistancy, without being too thick. My husband and I both ate a big bowl for dinner and had some the next day for lunch. Yum!
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1 user found this review helpful

Hearty Pasta Tomato Soup

Reviewed: Sep. 27, 2007
Good idea for a soup. I cut all the veggies the night before and put them into a gallon-size Ziploc bag with all the spices and minced garlic, then shook it up to coat everything, and left it in the fridge over night. The next morning, I just dumped everything into the crock pot very quickly and let it cook on low while at work all day. Next time I will leave out the stewed tomatoes though because they made the soup taste too much like a stew. Otherwise, this is a great idea! I made a huge batch for hubby and me and had enough to fill up 4 large tupperware containers! Two are in the freezer for a later dinner, and the other two we're taking to work for lunches (we can each get 2 lunches out of them!) Thanks!
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17 users found this review helpful

Pumpkin Chocolate Chip Bread

Reviewed: Oct. 2, 2007
This is a very moist and tasty bread! Perfect after dinner with some hot spiced tea. The only problems I had were my own fault! I used too much flour on the bottom of the pan, and I accidentally dumped a whole can of pumpkin in the mix instead of measuring out what I needed... oops! Regardless, it came out delicious, just a little squishy in the middle from the extra pumpkin, ha. I can't wait to make my next loaf--and next time I'm going to double the chocolate chips!
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6 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Oct. 9, 2007
This came out pretty good! I added some seasoning though... parsley, garlic salt, black pepper... I also added carrots and zuccini. I let it cook in the crock pot all day on low, and when I got home from work, I took out the chicken breast, shredded them, and put the meat back in. I also only used 1 can of biscuit dough and it was enough. We had a lot of left overs and it made very good lunches for hubby and me. Thanks!
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2 users found this review helpful

Teriyaki Tuna

Reviewed: Oct. 19, 2007
I used salmon instead of tuna, and I left off the salt & pepper. Teriyaki sauce is salty enough. It was excellent. Next time, I will sautee garlic with the salmon. I served it with teriyaki noodles and sugar snap peas. Yum. :)
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1 user found this review helpful

Hashbrown Casserole

Reviewed: Oct. 23, 2007
This recipe is perfect just the way it is. It's simple and classic. It doesn't need all those alterations. My late grandmother used to make this exact recipe at every family holiday and they were called "Party Potatoes." I've continued the tradition at my own family functions.
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Sugar Coated Pecans

Reviewed: Nov. 14, 2007
A-M-A-Z-I-N-G! I followed reviewers suggestions and doubled the cinnamon, added some all spice, and did 1/2 white 1/2 brown sugar. My husband and I couldn't stop eating them, and when I took some to work, they were gone within a couple hours. My boss even asked for these for Christmas, haha. Thanks!
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Double Tomato Bruschetta

Reviewed: Nov. 27, 2007
AWESOME! If I could give this more stars, I would! I served this as one of my appetizers on Thanksgiving and everyone scarfed it! I will definitely make this again.
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Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Feb. 12, 2008
This truely is a wonderful recipe. What I did for the chicken was bought boneless/skinless chicken breast, cut it into chunks, and cooked it in olive oil and an herb chicken seasoning mix. It was perfect with the risotto and onions. I'll definitely make this again. It's wonderful left over.
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Smothered Filet Mignon

Reviewed: Feb. 17, 2008
I used crumbled feta seasoned with dried tomato and basil instead of the blue cheese. I served this with pan seared jumbo scallops topped with diced roma tomatoes, asparagus, and a spinach salad with tomatoes, dried cranberries, and feta for a lovely Valentines dinner for my husband. We scarfed every bit of it with some champagne. The steaks were delicious, especially paired with the scallops. I will definitely make this again!! It looked beautiful on the plate and tasted wonderful.
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1 user found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Mar. 3, 2008
This was WONDERFUL!! Hubby has asked me to add this to our rotation of dinners. :)
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3 users found this review helpful

Risotto with Sun-Dried Tomatoes and Mozzarella

Reviewed: Jul. 22, 2008
This is quite possibly one of the best risotto recipes I've ever made. It's so simple and perfect. I used 3 1/4 c. chicken broth instead of veg stock, and 1 c. risotto. It came out perfect with those measurements. I served it with filet mignon (brushed the filets with the oil from the tomatoes) and buttered asparagus for my wedding anniversary. A perfectly fancy meal in the comfort of our own home! My husband LOVED it!
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1 user found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Oct. 8, 2008
This soup is awesome. I used vitamin D milk instead of cream, Rice-a-Roni, and added garlic powder, white and red pepper.
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2 users found this review helpful

Butternut Squash Soup

Reviewed: Oct. 23, 2008
This soup is fantastic! Especially after it's a day or two old. I took other recommendations and cut two large butternut squash in half, placed them face down and baked on 375 for 30 min... scooped out the inside and blended it in a blender with the cream cheese in batches. I seasoned just as recommended and it really didn't need anything extra. I've been eating the left overs for two days now with rolls. It gets better the longer it sits. I will definitely make this again!!!
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Angel Hair Pasta with Shrimp and Basil

Reviewed: Sep. 5, 2007
This is a great recipe! I used bay scallops instead of shrimp because we already had shrimp for dinner this week. The scallops turned out great. I used minced garlic and sauteed the scallops until they were a golden brown. The hubby was happy with this one. We'll make it again. Thanks!
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2 users found this review helpful

Almond-Topped Fish

Reviewed: Aug. 24, 2007
This is fantastic! We used Cod. The fish would have been great with or without the almonds. We sauted the almonds in butter and then put them on top of the fish during the last 10 minutes of cooking. MmMmMm! We will definitely make this again, but next time I'm going to try it with salmon and no almonds. The sauce alone is to die for! We served it with cous cous and lima beans. Thanks!
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Displaying results 1-20 (of 58) reviews
 
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