PWANG22 Recipe Reviews (Pg. 1) - Allrecipes.com (1965882)

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Mrs. Fields Sugar Cookies

Reviewed: Dec. 26, 2011
Note: The original Mrs. Field's recipe calls for SALTED butter. I haven't made these myself, but my SIL makes these all the time and they're great! (So my rating is based on her cookies, haha). After hearing which recipe she uses, I decided to check out the Mrs. Field's website (being December, she said this was the free recipe of the month). I happened to notice the recipe also posted here, and the salted butter was the only difference I saw. I always buy unsalted butter, so that stuck out to me.
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Egg-Free Dairy-Free Nut-Free Cake

Reviewed: Aug. 20, 2008
I first made this recipe just under a year ago, but have made it so many times since then! It's a big hit for our son & nephew with allergies, and is enjoyed by all. Those without allergies like the fudginess of it. I use plain soymilk instead of water. For birthday parties where I don't get to make an allergy-friendly cake, I make half this recipe for a batch of 8 cupcakes (bake 20-22 min) so my son can still enjoy a treat with the rest of the kids. I top with Pillsbury vanilla frosting & sprinkles when in a pinch. (Read labels carefully, as not all their flavors are dairy-free). I've also made 2 batches of this for a two-layer round cake with an excellent chocolate icing recipe from the "What's to Eat?...Food Allergy Cookbook" by Linda Marienhoff Coss. (Who, by the way, has this identical cake recipe in her book, but double the amount).
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Vegan Chocolate Cake

Reviewed: Aug. 19, 2008
The Egg-Free, Dairy-Free, Nut-Free Cake on this site is almost identical (using 1 Tbsp vinegar instead of 1 tsp). I often make half a recipe for a batch of 8 cupcakes (bake for 20-25 min and use 2 1/2 Tbsp vegetable oil). I've also made 2 batches of the recipe to make a two-layer 9" round cake.
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Vegan Crepes

Reviewed: Dec. 28, 2006
I've been making these for quite a while now, great for my toddler son who's allergic to eggs and dairy. The key to successful flipping is to not flip the crepe too early. I keep it on medium heat, wait until the edges are golden brown, and when the outer edges of the top side batter starts to "dry" a bit, they're a cinch to flip and come out great each time. Also, the crepe tends to stick to itself, so if you flip too early, or fold it over on itself, it can get pretty messy. Like others, I make the batter at night so it'll be ready in the morning. I usually make 1/2 batch since my son doesn't eat that much, and it lasts him several days. The batter has always lasted in the fridge for 4-5 days without any problems, though it might need a little stirring first. They really do taste surprisingly delicious with no eggs! Thanks for a great recipe!
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36 users found this review helpful

Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Oct. 4, 2006
5 stars for good taste & ease of preparation. I used cheese slices (vs. shredded) for ease of use, and Hawaiian rolls as recommended by another reviewer. FYI, I easily made 24 rolls with at least half of the spread (if not more) leftover. Not sure how buttery other users made their rolls (or perhaps their rolls were larger), but I'll make half the spread in the future. The first time I made these, a friend helped me assemble the rolls. She ended up using all the spread for 18 Hawaiian rolls (with the spread way thicker than I would have made it). Still received compliments on it, but the heavy butter made it a bit soggy on the bottom, so keep that in mind. Would also add less poppy seeds (1/2 as much or just eyeball the mixture to preference) -- it's not that recipe calls for too much, but more that it's for texture than taste, and I'd rather save some poppy seeds if it tastes the same! Made great appetizers for a bridal shower and birthday party and received compliments at both.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 5, 2005
This is a great recipe! We received the Junior Showtime Grill Rotisserie Oven as a gift, and this recipe is perfect for it! I halved the recipe for 1 whole chicken, put it in the rotisserie oven, and it's ready in about 1 hour. I had a hard time keeping the onions inside the cavity (not great at tying the chicken, and they kept falling out while rotating). But a savory juicy chicken. I've since just pre-mixed rotisserie spices to keep on hand, and roast chicken legsthighs in the rotisserie's grill basket, omitting the onions. My husband and I love it. Thanks for sharing!
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Ham and Fresh Basil Pinwheels

Reviewed: Sep. 2, 2004
I took heed to other reviews that said the basil was too strong, but I didn’t know how strong…so the first time I made this, I used 2-3 oz. of basil, but that was still too powerful. (In retrospect, I should have gradually added the basil to taste). The second time I made these, I used just one ¾ oz. package of fresh basil, which seemed perfect. All my family members liked it (hubby, parents, and siblings). With this amount, you can taste the basil, but it’s a good mix, not too overpowering, and the amount of cream cheese was adequate. Good taste! I did follow one person’s suggestion of putting the basil, sun-dried tomatoes, and cream cheese in a food processor --- this worked out nicely. *A note about the tortillas: I noticed that the La Mexicana brand tortillas were a little firmer than the Azteca brand. The Azteca brand seemed to crack/split more easily when rolling since they’re softer, but they still ended up rolling nicely. It helps if you take the rolls out of the refrigerator maybe an hour before serving to allow the tortillas & cream cheese to soften a bit so the pinwheels aren’t too dry.
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Country Oatmeal Cookie in a Jar

Reviewed: Dec. 21, 2002
I had difficulty packing everything in at first, but after trying a variety of things, I found something that works. First, I used unbleached flour (more of an off-white), and dark brown sugar for more color contrast. I packed the ingredients in this order: 1) flour + baking powder + salt, 2) dark brown sugar, 3) white sugar, 4) oats, 5) chocolate chips (or M&M's, the regular or mini ones). I took the advice and used a paper funnel to help pour some of the ingredients into the jar, and used an ice cream scoop to pack them down. To pack: using a wide-mouth canning jar, put the flour mixture & tap down the jar on a hard surface (e.g. carpeted floor). The flour packs down nicely, to about the 300 ml line. Next, I packed the brown sugar in, to ~400+ ml. The white sugar taps down to to around 600 ml. Add the oats to around 800ml or less & you're set with the chips! I haven't figured out how to squeeze in an extra cup of nuts.
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