WENGER6 Recipe Reviews (Pg. 1) - Allrecipes.com (1965596)

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 21, 2002
I am a fairly experienced cook, and this recipe is the best stuffing for Thanksgiving Turkey that I have EVER made! EVERYONE loved it and asked for the recipe! That's the test. I used Craisins by Ocean Spray (no preservatives - all natural), and turkey sausage. Just GREAT - wouldn't change a thing. I doubled the recipe for a 20.5 lb turkey and had enough extra to make an 8x8 casserole. Just added an egg and some extra broth to make "gooey", then baked for 30 min. at 350. The name fits! AWSOME! p.s. Made for 2nd time at Xmas. Used JenniO's brand turkey sausage. This is not nearly as good as Louis Rich's!!!!!!!!!!!!!!!!! The kind of turkey sausage makes all the difference. Jenni0'S sausage was WAY too dry! Louis Rich's was excellent - just like reg. sausage. And I have nothing to do with Louis Rich's co.
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12 users found this review helpful

Candied Sweet Potatoes

Reviewed: Dec. 30, 2002
This is an excellent recipe! Didn't cut back on anything - I like them sweet and marshmallowy. I was tempted to add more liquid, but DON'T - the sauce gets thinner as it bakes! I used canned, drained sweet potatoes (6 lb GFS commercial size can 40-50 pieces), doubled the sauce, baked in lazagna pan) OH SOOOO GOOD! THANKS Dj!
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40 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Feb. 9, 2003
Excellent, not too sugary sweet like some. Made the first one and found topping hard to soak through the top. The second one, I poured most on before putting the top crust on, then brushed rest on the crust. Perfect! Also sprinkled cinnamon over top of apples. If you're using the large Granny Smith Apples, use a really large deep dish pan. Would work well with 6 apples of this size. If you use 8 lg apples, makes a huge beautiful pie, but have to cook about 20 min. more. In any case, tent with foil when browned nicely to keep from overbrowning. GREAT PIE!
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472 users found this review helpful

Beef Stew IV

Reviewed: Feb. 25, 2003
VBRY GOOD! Doubling the recipe makes a large dutch oven pot FULL! Just fits! I made the following changes: added - 1 can drained corn instead of 1/2c frozen, 1 can green beans, 1 large can diced tomatoes- drained. I used 6T cornstarch and 6T water - perfect for thickening a doubled recipe. Used 1 can beef broth and enough water to make 6 cups total for the 4c water called for. Used olive oil instead of shortening to brown beef. The cooking times were exactly right! My husband loved it - even wanted to take it with him to work. Very hearty and good! Next time I would use flour instead of cornstarch - Just a matter of preference - I prefer the texture of flour for thickening. THanks! I'll keep this one.
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4 users found this review helpful

It's Chili by George!!

Reviewed: Jan. 25, 2005
I'm an experienced cook and thought that this was an excellent recipe! Husband loved it! I made minute changes - used about 1/8c less chili powder and it was still plenty hot - just right. I had already started when I found I was out of oregano (imagine that), so I substituted sweet basil. I loved it better than the oregano!!!! An excellent and super easy recipe. Thanks George!
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2 users found this review helpful

Vegetable Chowder

Reviewed: Jan. 28, 2004
THIS IS A GREAT RECIPE! Rated superior by me, my husband and my 30 something son! Suggestion - if you have good eaters, I doubled this recipe and it only served the three of us, and had just enough for 3 lunches the next day. Perfect. My husband added a splash of tobasco to his and raved about it! I did use all half-n-half, and real butter, as I like real food. I used all the sharp cheddar cheese called for - not too cheesy for any of us! I also used 6c (doubled recipe)natural chicken broth instead of water and boullion cubes. (don't like the msg in bouillon). Thanks for a great recipe - just needs to be doubled for a family.
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3 users found this review helpful

Baked Fresh Cherry Pie

Reviewed: Jun. 22, 2005
I bake quite a bit, and this IS a good recipe. Some tips: I used fresh cherries that were tart and I will use 1/2c MORE sugar next time. A couple people actually asked for the sugarbowl. We like our pies on the tart side, so another 1/2c wouldn't make it overly sweet. I wouldn't recommend using all of the juice either. I used what I thought looked right, and it took overnight before it set enough to not be runny. I always use a deep dish 10"x2 1/2"deep pie dish, and I used 1 1/2 times the recipe. Never ran over - perfect! Baked at 400 for 15 min, then 375 for the rest of 50 min. Just had to loosely cover the last 5 min. Otherwise, this is a great recipe! Thanks - I'll keep this one!
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12 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Aug. 22, 2010
I made these for dinner, & followed the recipe ingredients exactly. The only advice I would give is do NOT fill the muffin cups to the top as it advises. I did this and they went over the edges too far. I should have known with the baking powder that they would do that, but wanted to stick with the recipe the first time. I baked them until a toothpick came out clean, pretty close to the prescribed time at 400 degrees, and had no burn at all. They were perfectly browned, looked beautiful! Well, I confess, I did put more blueberries in than what was called for, but does that count? lol. Had 4 adults for dinner, and every one of them commented on how good they were. Next time, I'll fill the cups just 3/4 full, and they should be perfect. note: I thought that the crumble was going to be like a topping on top of the muffins, but it sinks into the muffin and just creates a slightly crisp top. A pleasant surprise there, as I don't like a "crumble topping" on muffins. Oh, I did cut in the diced butter with a pastry cutter rather than just mix with a fork and put the chunky butter/suger mixture on top. I didn't want pools of butter on the muffins, and this worked great. I doubt that it made a difference in taste, so whatever you feel like doing will work. A good recipe - will keep this one! Thanks!
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5 users found this review helpful

Wedding Cake Icing

Reviewed: Oct. 8, 2006
This recipe had lots of *****, but the experienced cooks gave mixed reviews, so I gave it a try. Didn't change a thing. I have baked and decorated lots of cakes, and although this icing was pretty, and white/white, it was totally tasteless. I even added 2x the vanilla after making it, but it didn't help. I would probably add some butter extract next time. Also, the recipe calls for salt, but doesn't include it in the directions. Piped well. Not a bad recipe if you're looking for that grocery-store no-taste icing. Texture is there. I'll stick to buttercream. I find it is way more flavorful and if you add 3Tbls. of Karo clear syrup to a buttercream, it spreads and smoothes better than this. p.s. Don't overmix the last addition of powdered suger in this recipe or it tends to curdle the satin-smooth consistency a bit. Do just like it says, only mix til blended.
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274 users found this review helpful

Oatmeal Cherry Walnut Cookies

Reviewed: Jan. 12, 2006
I have to agree with previous "Razen Kane"'s review on this one. Not a spectacular cookie. Ok flavor and the cherries were too tart and too big for a cookie. Gave the cookies a slight sour taste. Might try chopped marachino cherries and maybe some nutmeg next time- if there is a next time. Sorry, not a keeper for me.
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7 users found this review helpful

Darra's Famous Tuna Waldorf Salad Sandwich Filling

Reviewed: Jan. 11, 2009
This is definitely an adult tuna salad sandwich. A real change-up if you want a "kicked up" sandwich. However, if you're going to be within 3' of anyone after eating this sandwich, I would suggest cutting the shallot & curry amount in at least half! All I could taste was the shallot and the curry. Good, but couldn't tell there was any tuna in it. I don't know where others got that this is bland? or that their small children liked it??? Not bad, but not a keeper for me either. Made exactly as directed.
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3 users found this review helpful

French Pastry Pie Crust

Reviewed: Sep. 20, 2004
I bake pies often, and this is not one of the best pie crusts that I have used. I followed the recipe to the letter, and although it was easy to work with, and had an ok taste, it was very tough, not flaky at all on Aunt Opals lattice crust pie (now there's a great recipe!) Sorry, not a keeper for me. Fool-proof pie crust is much better and flakier. I'll keep that one.
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2 users found this review helpful

Brown Family's Favorite Pumpkin Pie

Reviewed: Feb. 11, 2003
What is going on here? I am an experienced pie maker, and this pie in NOT going in my "favorites". The topping WAY overpowers the pumpkin, is dry, browns (burns) way too fast, and ruins an otherwise not-so-great pie. I followed the recipe exactly, using a deep dish pie plate. If you're looking for a really good pumpkin pie, this is NOT it! All reviews must be from the Brown family! sorry.
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5 users found this review helpful

Apple Stuffed Pork Chops

Reviewed: Jan. 17, 2006
I have to agree with another reviewer on this one. The stuffing is as dry as graham cracker crumbs and I even added extra butter and 1/2 c of apple juice! Some liquid HAS to be left out here. I also baked only 30 min covered and another 15 uncovered. Plenty done. I'll never make this again. A real waster of all the time and ingredients in the stuffing. I'm an experienced cook. I should have known better, but thought maybe the apples after baking would add more moisture. It didn't. Couldn't even taste the apples, just crumbs. And like the other reviewer, I threw over 1/2 of the stuffing away - way too much bread crumbs. I did add another 1/2 c of apple juice to the pan before covering and baking. Chops were moist. That's the only good part. Some of these reviews are very disappointing. I would suggest that if you can't cook, don't rate/review.
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3 users found this review helpful

Kentucky Pecan Pie

Reviewed: Mar. 4, 2005
Sorry folks, but I bake a lot of pies, and this is NOT a good pecan pie. WAY too sweet, I felt like I was eating a few pecans with my cornsyrup. On a positive note, it sets fine - as a matter of fact it was so thick when I poured it into the shell, it stuck to the spoon! Experienced cooks - try another recipe, this one's not it.
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43 users found this review helpful

Apple Dumplings II

Reviewed: Jan. 18, 2012
Very Disappointed! The crust of this recipe is not what I was looking for, or IMHO what anyone would want in a good apple dumpling recipe. Wouldn't even make a good pie crust in my opinion. Not flaky all, and not much taste either. I took other reviewer-advice and doubled the crust recipe and had to roll out really thin to get even that to cover 6 large fancy apples. I put this in a 9x13 glass dish, and the sauce amount was fine for the baking, but had NONE to spoon over the top or drizzle with at serving. I didn't care for the cinnamon mixture for the apples either, It wasn't sweet enough, and was almost bitter. We didn't even finish eating these. I've never done that with an apple dessert before, (it's hard to ruin any apple dessert) and I've been baking for a LONG time! I'll keep looking for a more delicate-crust dumpling recipe.
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1 user found this review helpful

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