David L. Wasson Recipe Reviews (Pg. 1) - Allrecipes.com (1925474)

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David L. Wasson

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Baked Stuffed Tomatoes

Reviewed: Apr. 23, 2015
I've made these several times for Jason and myself as a light lunch or dinner. I've made them by Anita's original recipe, and I've also made the following changes: I've added shredded swiss cheese and chopped onions and red and yellow peppers as well as green. I've added a chopped, seeded jalapeno pepper to the mix. I've substituted cubed cooked ham and also cubes of kielbasa instead of bacon. And I've replaced the Parmesan with Ricotta for a richer filling. I'm convinced that there is no way to mess this recipe up-it turns out perfect every time. Thanks Anita-your recipe is great as is, but serves VERY well as a foundation for changes!
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0 users found this review helpful

Dandelion Salad

Reviewed: Apr. 15, 2015
When I was in my late teens, I remember my mother used to take a green plastic colander out into the back yard and come back with it full of the dandelion greens. And, with the simple addition of some tomato, cucumber, and onion, she made a top grade salad. She made her own sweet and sour type dressing for it and it was delicious. And so I have tried this recipe. And it is also delicious, and brought back memories.
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0 users found this review helpful

Impossible Buttermilk Pie

Reviewed: Apr. 11, 2015
For just around the house as something sweet to have available for me and my housemates, the 9" pie is great. However, doing a little experimentation, I doubled the recipe and baked it in one of those foil cake pans for a covered dish dinner. It went before any of the other desserts that were brought. Many asked what it was, and most had never heard of buttermilk pie before. I was asked many times for the recipe that evening. Now, when I need to bake something for a covered dish or progressive dinner, or any social event, this is my go-to just by increasing the amount I bake, or whenever I don't have ingredients for something really impressive on hand and I'm pressed for time.
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0 users found this review helpful

Southern Style Thanksgiving Green Beans

Reviewed: Aug. 12, 2012
This was a great recipe. I made some subtle changes, though. I reduced the water, threw in a second ham hock (they came a pair to the package), eliminated the garlic, and substituted cider vinegar for white and reduced it to 1 1/2 tablespoons. I cooked that down for about 2 hours before adding the beans. I left them on for a slow simmer for about 2 hours. Letter perfect!
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13 users found this review helpful

Meatball Nirvana

Reviewed: Apr. 5, 2010
I've used this recipe before, and I always add 1 or 2 eggs as a bonding agent. The meatballs hold together perfectly and the egg is good additional protein for you.
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3 users found this review helpful

Pork Roast with Tangy Sauce

Reviewed: Jan. 1, 2010
This is a great recipe, and I have made this twice before, with the following changes: I quarter 4 medium sized sweet onions, about 8-10 small potatoes, and add a 1 lb bag of baby carrots. Then I pour the sauce over the whole thing and bake in a covered roasting pan for about 90 minutes. It is spectacular and gets rave reviews!
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60 users found this review helpful

Seafood Lasagna II

Reviewed: Nov. 20, 2009
Have made this before with the addition of 1.5 lb of bay scallops. And I use ricotta instead of cottage cheese. I omitted the white wine (in recovery) and it didn't affect anything. This is a very tasty meal that I tied together with Neptune Salad and fresh garlic bread. I got raves and requests to make it again-so I'm making it to go with Thanksgiving dinner this year.
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4 users found this review helpful

Sugar Coated Pecans

Reviewed: Oct. 31, 2009
My sister-in-law makes these but she adds a tablespoon of orange extract and they are simply fantastic!!! She makes a big batch of these at Christmas every year and I just can't get enough of them!
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4 users found this review helpful

Green Goddess Salad Dressing

Reviewed: Oct. 31, 2009
Green Goddess was my mother's favorite salad dressing, and she got me hooked on it. After I could no longer find it in grocery stores, I thought that wonderful dressing was gone forever. I have been delighted with this dressing every time I've made it. It brings back wonderful memories of my mother, good times, and family dinners. My friends have enjoyed this dressing and when I don't make it, they ask me where it is in the selection of dressings at my house. This is most definitely worth the 5 stars I give it!
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51 users found this review helpful

Baked Stuffed Tomatoes

Reviewed: Oct. 10, 2007
I've made these several times for Jason and myself as a light lunch or dinner. I've made them by Anita's original recipe, and I've also made the following changes: I've added shredded swiss cheese and chopped onions and red and yellow peppers as well as green. I've added a chopped, seeded jalapeno pepper to the mix. I've substituted cubed cooked ham and also cubes of kielbasa instead of bacon. And I've replaced the Parmesan with Ricotta for a richer filling. I'm convinced that there is no way to mess this recipe up-it turns out perfect every time. Thanks Anita-your recipe is great as is, but serves VERY well as a foundation for changes!
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54 users found this review helpful

Czech Cabbage Dish

Reviewed: Oct. 4, 2007
Made this a couple of weeks ago, but didn't realize I was out of vinegar before I started. So I substituted a sweet vinegar and olive oil dressing instead, and it was delicious!! Jason ate most of the pot full and declared it was "awesome".
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2 users found this review helpful

Traditional Reuben Casserole

Reviewed: Sep. 19, 2007
I made this for dinner last evening, and made a couple of substitutions. I substituted fat free sour cream and fat free thousand Island dressing for a lighter fare. I also used PAM on the baking dish and used real butter (better for you than margarine). I also used strictly light rye bread cubes. The recipe came out great and it was actually healthier than the original. Great recipe!!!
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51 users found this review helpful

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