WOODANGELA Recipe Reviews (Pg. 1) - Allrecipes.com (1895060)

cook's profile

WOODANGELA

Reviews

Photos

Menus

 
View All Reviews Learn more

Chicken or Turkey Tetrazzini Deluxe

Reviewed: Oct. 1, 2003
This is an excellent recipe! Of course, I rarely ever follow a recipe exactly unless I'm baking, but the general idea was really great. I used all the water it called for and all the broth but I didn't use sherry or worstchire(sp) sauce. I also replaced the cheddar with Velveeta. It was the most creamy, excellent, wonderful tetrazinni I've ever had! My whole family loves it, and it makes so much that they eat it for two days for breakfast, lunch, dinner, and the late night snack.
Was this review helpful? [ YES ]
1 user found this review helpful

Pecan Pie

Reviewed: Oct. 6, 2003
This is an ok recipe for pecan pie. It is one of the better ones actually, but the very best pecan pie is the one my mother has made for years. I am going to submitt the recipe today. It is for those of you that like a LESS SWEET version. This version is REALLY SIMPLE, and every time I make it, everyone says it is the very best that they have ever eaten. Pecan Pies today seem to be all corn surypy, so all you can taste is sweet. My recipe is sweet, but buttery, almost caremelly. Here's the basic ingredients list. 1 stick melted butter 1 c. sugar 1 c. butter flavored pancake syrup 1/4 tsp of salt 1 tsp vanilla extract 3 eggs 1 prepared pie crust(deep dish style crust or you might have a little too much filling.) 1 c. Pecans or Enough Pecans to cover the bottom of your pie shell. You beat the 3 eggs well in a medium/large bowl, mix in the salt, sugar, and pancake syrup. Mix well, then slowly add the melted butter a little at a time to the egg mixture. Finally add the vanilla. Arrange the pecans in the bottom of your pie shell and then pour the syrup misture over the top of it. Put it into the preheated oven and bake like other recipes say. I promise this is the best pecan pie you'll ever eat!!
Was this review helpful? [ YES ]
705 users found this review helpful

Chicken Enchiladas II

Reviewed: Oct. 8, 2003
This a good chicken BURRITO recipe. The problem with almost every recipe on this site for chicken enchiladas is that they call for flour tortillas!! Enchiladas are made with CORN tortillas, not flour. The corn tortillas also hold up better and have much better flavor. For chicken enchiladas, in place of flour tortillas, use white corn tortillas, and dip them in to hot oil just for a couple of seconds to make the tortillas flexible and easy to roll. Try it this way. It is so much better, though not low in calories, and it is also more authentic. If you want a lower cal alternative, use olive oil flavored or regular no stick cooking spray. Spray a skillet with the non stick cooking spray very generously then put in the tortilla for a few seconds on each side. Repeat the process including adding more nonstick cooking spray every time you add another tortilla. Same effect.
Was this review helpful? [ YES ]
2600 users found this review helpful

No Bake Cookies I

Reviewed: Oct. 10, 2003
These were yummy cookies, just like I remembered...EXCEPT...I changed a few things and they didn't set up very well. First off, I cooked these 2 minutes after the ingredients started boiling, and they only set up slightly. I could still remove the cookie intact, but it was so soft that it eventually fell appart. I think that the best way to make sure that these come out right is to just break out the candy thermometer and cook it till it reaches the "soft ball" stage. It just really beats trying to guess it and messing up an entire batch. Secondly, I didn't have some of the exact ingredients either. I only had old fashioned oats, cause that is all my family will eat, and I didn't have any butter, so I substituted margerine. This made the oats not quite done, and the margerine may have been the cause for it not setting up right. Overall, the flavor was wonderful. But I am still on the journey of experimentation to perfect this cookie.
Was this review helpful? [ YES ]
4 users found this review helpful

Basic Mashed Potatoes

Reviewed: Oct. 14, 2003
I already know how to make mashed potatoes, and it doesn't really need a recipe to make them. I have always made my potatoes with milk even skim milk, and they taste wonderful. You don't even have to heat the milk and butter. Just put them right in with the potatoes after they are drained, and they will warm up because of all of the heat from the potatoes. This will save you a step, and some clean up. If you are looking for a richer mashed potatoe, try using canned milk(undiluted) and a few tablespoons cream cheese.
Was this review helpful? [ YES ]
3 users found this review helpful

Cabbage Rolls II

Reviewed: Oct. 14, 2003
These are really excellent and almost exactly like what my mom used to make for me as a kid. The only thing different that she did was to use a V8 juice to blanch the cabage in. It give it a lot of flavor, and you don't have to cook it in a slow cooker for hours, you can just bake them in the sauce like in this recipe, or you can even steam them with the V8 juice. Delicious!
Was this review helpful? [ YES ]
1 user found this review helpful

Chinese Chicken Salad III

Reviewed: Oct. 14, 2003
Absolutely YUMMY!! I liked everything about this recipe. The thickness of the dressing is something that can be easily adjusted. This is refreshing and filling!
Was this review helpful? [ YES ]
2 users found this review helpful

Easy to Remember Pie Crust

Reviewed: Oct. 14, 2003
This is the BEST pie crust. This pie crust formula will work out every time. This version only makes one crust, but to make more just multipy the ingredients by the number of crusts you would like. Remember ***You must always refrigerate pie dough before rolling*** Also if you are going to bake this as an empty shell, remember to use some alumisum foil or parchment and line it on top of the crust and fill it with beans, so that it will keep the crust in place while it bakes.
Was this review helpful? [ YES ]
29 users found this review helpful

Diane's Colcannon

Reviewed: Oct. 14, 2003
SOooooooooooo GOOD!!! Talk about heart-warming, tummy-filling, love at first BITE. You can't go wrong with this recipe. Though I did change it a bit, it would be good just the way it is. I used some smoked bone in ham in place of the bacon. I removed the bone after frying it up. This is absolutely the best.
Was this review helpful? [ YES ]
0 users found this review helpful

Cinnamon Pancakes in a Jar

Reviewed: Oct. 14, 2003
This is an excellent idea!! Others have said that it wasn't pretty enough to put in jars, but I changed a couple of things to fix that. I used the extra cinnamon that others suggested, but I also added cinnamon chips. You could use chocolate chips too. Make sure that you put these last into the jars, so that the flour doesn't cove them up. You could also use brown sugar in place of the white sugar. Use some festive cloth scraps and some ribbon or rafia, and they make beautiful jar gifts. You do need to add extra milk to make it more of a pancake pouring consistancy. But these were very rich and fluffy. Wonderful holiday morning treats.
Was this review helpful? [ YES ]
2 users found this review helpful

Glazed English Toffee Cake

Reviewed: Oct. 14, 2003
This is a picture perfect cake. I fixed this, and it was so rich and yummy. Definatley a keeper for the chocolate and toffee or caramel lovers.
Was this review helpful? [ YES ]
1 user found this review helpful

Spaetzle I

Reviewed: Oct. 14, 2003
I've always wondered what these were, and I finally found out!! There was this old lady at my church that used to make her chicken and noodles with these, and I loved them, but never knew how she did it. It always had so much flavor and color. I finally found out it was the wonderful spaetzle that made it so wonderful and different. Thank you so much Rhonda!
Was this review helpful? [ YES ]
0 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: Oct. 14, 2003
Very, very good. This isn't quite like the stroganoff that I'm used to, but none of the recipes on this site are like the one that my family has made for years. We always saute mushrooms garlic and onion in butter or olive oil, and then remove it from the pan and then saute the thin strips of beef. and put the mushroom mixture back in with a little flour and cook a for a few minutes together, and add about 2 1/2 cups of beef stock, and about 1/4 to 1/2 cup ketchup of tomato sauce (I perfer ketchup.) and continue stirring till it makes a beefy tomato gravy, and let it simmer for about 30 minutes. Right before serving and after turing off the heat, I add a small carton of sour cream to the sauce, and season with garlic salt and pepper, and parsely. I serve it over buttered egg noodles. Anyways........This was a an excellent quick version of what we love and I didn't have to stand and babysit it. It remined me more of a stew, but it was wonderful.
Was this review helpful? [ YES ]
4 users found this review helpful

Seven Layer Dip II

Reviewed: Oct. 14, 2003
Excelent recipe. Just like my granny brings to the church dinner. Only suggestion I have is to serve it with scoop-size fritos. They hold up much better to the heaviness of the dip than a thin tortilla chip. The tortilla chips usually break when trying th dip.
Was this review helpful? [ YES ]
4 users found this review helpful

Banana Pudding IV

Reviewed: Oct. 14, 2003
This is the same recipe that my mother has made for years, and it is often said that it was this pudding that helped her snag her husband. I have noticed a few problems people have been having with the recipe, and as usual it is not problems really with the recipe, but with the person/and or technique used while making it. (Don't mean to sound harsh.) First off, we always use skim milk in the recipe, and have never had a any problems. Secondly, NEVER use banana pudding to make this. Though I'm sure it would taste ok, it just isn't like the old fashioned stuff, and if you use the banana flavored pudding you always will have that fake banana flavoring floating around in it...YUCK. Third, one 5 oz. package is plenty to make this pudding thick. Just make sure to use ice cold milk when mixing it. Fourth, when creaming the cream cheese. It must be at room temperature before you can cream it or add the other ingredients to it, otherwise, you will get a lumpy mess. It is very important to cream it well with the sweetened condensed milk, because the air incorperated into this adds body and thickness to the overall dish. Finally, the dish that the recipe says to display the pudding in is merely a suggestion. This isn't a baked recipe, so it won't matter at all what type of dish you use. I prefer a large decorative glass bowl, and that way it can add a little more style to the whole dinner just by looking at it, and after that first bite, none of your guests/family/friends will
Was this review helpful? [ YES ]
2131 users found this review helpful

Angel Chicken Pasta

Reviewed: Oct. 29, 2003
This pasta was delicious!! I did change/add a few things though. I cut up the chicken into bite size chunks and seasoned with a little garlick salt and pepper. Then when I was melting the butter and adding the italian seasoning ect. I also added one small can of sliced mushrooms, some green onion (didn't have chive cream cheese, so I used regular and added green onion), and some sliced black olives. Then, I continued with the recipe as directed except that I used chicken broth in place of the wine. After the angel hair pasta was done and the chiken sauce was done, I just combined it all together and put it into a HUGE (this makes a lot)serving bowl, and it was beautiful with a little fresh parsely garnish on top. I served a fresh tossed salad and some bagette bread on the side. My family of four had enough left overs for lunch the next day. And let me tell you!!! It tasted even better than the day before!! This is HEAVENLY!! Thanks so much Marian. P.S. I made this lowfat by using 98% fat free mushroom soup, low fat cream cheese, and the "I Can't Believe It's not Butter" Spray in place of the butter. It was still wonderful. I didn't miss a single fat gram or any flavor!!
Was this review helpful? [ YES ]
2 users found this review helpful

Cranberry Salad III

Reviewed: Dec. 1, 2003
This was a very good base recipe. I didn't add sour cream, and I only had sugar free strawberry and surar free orange jello. I used them both and they tasted great! I also used a can of crushed pinapple and substituted some of the cold water with the pineapple juice I drain from the can. It was the favorite side this thanksgiving. Everyone loved it including my two yr old son. There were no leftovers.
Was this review helpful? [ YES ]
18 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 10, 2003
This was a wonderful chewy yummy cookie. I didn't find it to be cake like at all. It has a very chewy fudgy taste. Like a brownie...but with cookie taste and texture. I did change a couple of things though. I used 1c. white sugar and then used 1/2c. brown sugar. I also didn't have any nuts, so I decided I'd add 1/2c. coconut. It was almost like a chewy chocolate macaroon, and the cookies stayed soft for as long as they existed in my house.
Was this review helpful? [ YES ]
11 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 11, 2003
I used this mix as part of my Christmas gifts last year. I gave everyone in my family and all my close friends a jar of this along with homemade cookies. It was a huge hit. Everyone loved it. I even had a few people ask me to make more so that they could have some every morning for the rest of the year. The only thing I think is a little bad about this recipe is the price of some of the ingredients. It cost a little more than I expected. BUT...I did use generic brands for all the ingredients like the tea and the creamer, and it was still wonderful, so don't feel like you have to spend twice as much on the name brands to make it taste good. It tastes great with whatever brand you use.
Was this review helpful? [ YES ]
7 users found this review helpful

Snickerdoodles I

Reviewed: Dec. 20, 2006
All I can say about these cookies is that they are wonderful!! I baked a bunch of goodie baskets for my family and friends this Christmas and this was one of the items I included. Everyone said that they wanted the recipe and that they had to hurry and make more before the holidays were over cause everyone wanted more...LOL! I did use the butter flavered Crisco, and followed everything else exactly. The only bad thing, and it isn't really bad, is that they do become more crunchy the next day, but they are still SOOOOO wonderful!!!!
Was this review helpful? [ YES ]
0 users found this review helpful

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

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

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

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