Wonder Wanda Recipe Reviews (Pg. 1) - Allrecipes.com (1978955)

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Beer Bread I

Reviewed: May 9, 2010
So simple and easy. I use 1/3 c of sugar because that's what I've always used, and brush butter over the top 10 minutes before it's done baking. Always a hit.
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1 user found this review helpful

EAGLE BRAND® Mocha Walnut Pie

Reviewed: Dec. 23, 2007
Well, I never knew that the recipe I've been been making for 5 years-- simply "Mocha Walnut Pie", it should pop up in the Similar Recipes-- was actually a copy of this recipe from Eagle Brand. Either way, it's delicious!
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2 users found this review helpful

Pumpkin Cranberry Bread

Reviewed: Nov. 19, 2006
This bread tastes good but the texture is so-so. The first time I made it, it seemed a bit thick and heavy but everyone enjoyed the flavor. The next time, I replaced the oil with applesauce and it was a fiasco. The bread did not cook through even after 90 minutes in the oven. I finally took it out because the top was burnt, but the middle was still extremely doughy. If I ever made this again I would definitely use oil instead of applesauce.
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2 users found this review helpful

Real Potato Leek Soup

Reviewed: Nov. 1, 2005
Awesome flavor and texture. This doesn't need fancy spices and a lot of complicated steps; it's easy and delicious. However, if you want to add extra spices, I found that mustard powder, garlic, and/or a sprinkle of nutmeg worked well with the potato and leek flavors. We also ate it with a toasted piece of sourdough bread (yum!) I'd also suggest adding the milk directly into the bowl. That way each person can control the soup's consistency to their preference, and I didn't have to worry that the soup had milk in it that might spoil if I left it out for a couple hours or if it took more than a week to finish (which it did). I think we used more potatoes than were called for; we didn't have red potatoes so we had to guess but we used up the last of our baking potatoes (6 of them). It made enough for 2 people to eat for a week.
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64 users found this review helpful

Berry Shooters

Reviewed: Nov. 1, 2005
Easy and quick. Got compliments on the flavor and presentation (I added a gummy worm each, which helped mask the vodka). Despite a strong alcohol taste, these were actually quite weak. I took them to a Halloween party and everyone had several (5-6), but at best people were just barely drunk. I had twice as many as that (an entire ice cube tray, or half a batch) in order to sustain a *light* buzz. Since Halloween was on a weekday this year, I suppose that was a good thing. However, I wouldn't make them again this way (I'd increase the vodka), since as far as I know, the point of jello shots is to get drunk fast.
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6 users found this review helpful

Harvest Pumpkin Soup

Reviewed: Oct. 23, 2005
I always make pumpkin soup with garlic and onion, but tried it with sage and nutmeg, as well as cream, this time. I couldn't really taste the spices in my soup, but the cream was a great addition. I also mixed in a dash of cayenne pepper and sprinkled fresh chopped parsley and fresh ground pepper on top. A big hit. No one thought it was bland, but you can always add more salt if need be. I served it in a cooked hollowed pumpkin shell and the presentation was great. I have heard (never tried) that curry is good in pumpkin soup also.
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22 users found this review helpful

Bay Scallop Chowder

Reviewed: Jun. 5, 2004
Great. I used a lot more potatoes (5) so I increased the recipe, I also used half-and-half and and imitation crab instead of scallops. It was a big hit with everyone and a great way to use up my potatoes.
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4 users found this review helpful

Mom's Raisin Oatmeal Cookies

Reviewed: Jan. 12, 2004
These were kind of blegh... I think they needed more sugar, and they were sort of dry and tasted like baking soda (I did not mis-measure the baking soda by the way). I made them because I had all the ingredients on hand and was craving oatmeal cookies, but I think I'll try a different recipe next time.
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2 users found this review helpful

Shrimp Scampi V

Reviewed: Dec. 14, 2003
Great flavor, but a bit mild. I added 2 Tbsp lemon juice with the garlic, and increased basically everything but the shrimp.
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2 users found this review helpful

Sugarless Pumpkin Pie II

Reviewed: Nov. 29, 2003
We used a full 15-oz can of pumpkin and forgot that 6 packets of Splenda wasn't nearly enough... that only converts to 12 teaspoons of sugar = 1/4 cup of sugar. A regular pumpkin pie uses 3/4 cup of sugar or sometimes even more. So, if you want to use a full 15-oz can of pumpkin (most crusts hold that much), I think you'd need more like 12 to 18 sweetener packets for it to taste like a regular pie, and about 3 times the spices. At least that's how I'm going to make it for Christmas (I think I'll use 14 packets.)
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119 users found this review helpful

Sweet Potato Pie I

Reviewed: Nov. 29, 2003
A good recipe. I microwaved the sweet potato and it took about 9 minutes, turning it around halfway. I added 1/2 tsp of lemon extract as per previous suggestions and it really changed the flavor; it no longer tasted exactly like pumpkin pie (good for variety's sake). I melted mini-marshmallows over the top by placing them on the pie about 6 minutes before taking it out of the oven. So far have made this 7 times (every Thanksgiving) and everyone loves it. I have also made this with canned Sugary Sams and it is good/easy, but very sweet so I reduce the sugar if I'm using the canned. I have also used 1 tsp rum instead of the lemon extract and, though good, I preferred the lemon.
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Shrimp and Crab Bisque

Reviewed: Nov. 21, 2003
I liked this ok, although my boyfriend didn't. I thought it was a bit sweet though which was strange given that there's no sugar in it. I used 1 lb imitation crab and 1/4 cup wine, and served it over fetuccine, and it easily served 4 that way.
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1 user found this review helpful

Celebration Pie

Reviewed: Nov. 20, 2003
This was very easy to make, but tasted awful to me (I used Kool-Aid lemon-lime flavor packet to make a "key lime" pie) and it just had a nasty sweetish "powder" aftertaste. Also, it was very gooey and messy even after I kept it in the fridge overnight. To be fair, both my boyfriend and his roommate liked it, but I wouldn't make this again except maybe for little kids.
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3 users found this review helpful

Best Green Bean Casserole

Reviewed: Nov. 19, 2003
I only had 1 can of green beans, so I added 1 small can mushroom pieces and 12 sliced black olives to the mix. I tossed in 12 tsp of black pepper as well. A hit!
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2 users found this review helpful

Cindy's Pumpkin Pie

Reviewed: Nov. 15, 2003
Light creamy, but the filling did crack quite badly, although I didn't have any problems with separation. I used fresh puree and halved the recipe using the scaling function on this site. I added 1.5 tablespoons of flour to thicken the filling and help it set. I did have quite a lot of filling for one pie even using half the proportions so I'm glad I had a deep dish crust. It took 1 hour (on top of the initial 15 minutes) to cook through. The taste and sweetness was fine; I did not reduce the sugar. The texture is somewhat weak, it's a little hard to remove a piece of pie from the pan without it leaning or breaking off. Overall, this pie is yummy, but I think I prefer a more traditional one.
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Adrienne's Tom Ka Gai

Reviewed: Nov. 12, 2003
I've only had Tom Yum soup at a Thai restaurant, never had Tom Ka Gai, but I might try it soon based on this recipe! I cooked the ingredients in a different order though--first I simmered the coconut milk & water with the ginger and lemongrass for about 10 minutes to steep the flavors, then strained that and added the chicken and other ingredients and simmered about 20-30 minutes from there. That way I avoided having the tough lemongrass bits in the soup. I had a 14-oz can of coconut milk which I mixed with 6-7 cups chicken broth, and increased the fish sauce to 1 tablespoon per cup of broth (for me, 6 tbsp). I also added the juice from 1/2 lemon, imitation crab meat (adding this makes it taste very different but still good), and mushrooms to the soup. About 3 minutes before serving, I threw in some rice noodles. My boyfriend and I both loved it and I've *never* cooked any Thai soup before!
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4 users found this review helpful

Creamy Pumpkin Pie

Reviewed: Nov. 9, 2003
Good pie. I only used 2 and a half cups pumpkin puree, and substituted 2 tsp pumpkin pie spice for the spices (but added an extra shake of cinnamon), I also added 1 tablespoon flour to the filling. I find that the blender works best to puree fresh pumpkin; it's really pretty quick & easy that way.
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4 users found this review helpful

Pumpkin Chili

Reviewed: Nov. 9, 2003
Hmmm. I like pumpkin, both in desserts and in dinner foods, but I think what I didn't like about this chili is that it's throwing the dessert right into the dinner... I don't enjoy sweetened meat, so I left out the sugar, but the pumpkin pie spice was still very sweetish (even though I put in less than 1/2 tablespoon for a big vat of chili). I'd suggest starting the pumpkin pie spice at 1/2 teaspoon, and taste-testing from there to see if you want to add more. I ended up increasing the chili powder by at least double, and adding a tablespoon of cumin, a tablespoon of beef bouillon, a tablespoon of tomato bouillon, and 1/2 to 1 teaspoon of cayenne pepper (too mild otherwise) to mask the sweetness of the pie spice. I also increased the pumpkin to 1 cup and added black pepper to taste. In the end, that combination worked for me--it came out tasty and appealing, even for my boyfriend, who doesn't like chili. But given that the recipe makes a *lot* and it's not my favorite ever, I don't think I'll make it again (save my spices and puree for pies!)
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9 users found this review helpful

Pumpkin Puree

Reviewed: Nov. 6, 2003
I tried the baking method but I guess my pumpkin was too big; it took at least 4 hours for the pumpkin to get soft on the inside. So for extra pumpkin puree this Halloween, I used fresh, peeled Jack-o-lantern pumpkin and boiled it (small saucepan, over low heat, 2-3 hours for the water to boil down to the bottom, or around 30-40 minutes for the pumpkin to turn soft) with a bit of sugar mixed into the water. Then I blended it and there were no stringy bits, it worked great! I don't suppose I'd add the sugar if I was making soup or bread, but it was good for muffins.
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28 users found this review helpful

Easy Tortilla Soup

Reviewed: Nov. 6, 2003
I love this soup and make it often--it's so quick, versatile and easy! I add frozen yellow corn, black beans (if I have them), and a whole jalapeño or 2 to the mix. Sometimes I use one can diced tomatoes w/ green chilies, one can regular diced tomatoes (keeping the juice from both cans) and omit the tomato sauce.
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57 users found this review helpful

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