Wonder Wanda Recipe Reviews (Pg. 2) - Allrecipes.com (1978955)

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Tortilla Soup II

Reviewed: Nov. 6, 2003
Quite good; I added yellow corn. With this recipe you're really cooking, instead of just heating up some cans. BUT, if you like to just heat up cans of soup for a quick & yummy tortilla soup, check out the Easy Tortilla Soup submitted by Pat.
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0 users found this review helpful

Pumpkin Chip Muffins

Reviewed: Nov. 6, 2003
Crazily good. I made 3 batches of these over Halloween. And now that Jack-o-lantern pumpkins are on sale, I'll be making plenty more. I didn't find any problem using regular fresh pumpkin puree instead of canned or sugar pumpkin. Also, I used broken-up Hershey's kisses instead of chocolate chips, and when those were out I used walnuts and raisins, sometimes both. One batch made about 34 muffins for me. An excellent seasonal treat.
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2 users found this review helpful

Lemongrass and Citrus Poached Salmon

Reviewed: Sep. 24, 2003
This tasted pretty fantastic and the fish came out flaky and delicious. My only problem was that I didn't know lemongrass was so tough, so I minced it when I should have just left it in big chunks that I could pick out instead of the little stringy tough lemongrass bits getting in my teeth. The sauce was good and it was a shame to waste it; I don't know what you'd eat it over though--maybe rice?
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39 users found this review helpful

Saute of Beef with Wild Mushrooms

Reviewed: Sep. 24, 2003
Fantastic flavor & tender as well. I marinated the cubed beef for 2 hours in red wine before using; also, I didn't have thyme so I substituted basil. One thing I couldn't understand was why we had to separate all the ingredient, i.e. why remove the sauteed veggies from the pan, then cook the beef & remove it, then cook the broth & finally throw everything back in and cook it again. Since I only had one big skillet to use, I would have preferred being able to cook it all together in 1 or 2 steps--all the ingredients end up stewing together anyway. Also, the cooking time is completely off since you have to do all the prelim cooking before you get to the final 55 minute simmer phase (step 4). Since I wanted to keep the meat tender & finish quickly, I only simmered in step 4 for about 15 minutes and then thickened the gravy with a can of mushroom soup. I served the meat & gravy over mashed potatoes and it was an immense hit. One more thing is that I wouldn't fry the flour before adding the broth, this only made the flour clump for me and it was hard to break up. I would mix the flour in after the broth.
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7 users found this review helpful

Wisconsin Cheese Soup I

Reviewed: Jul. 14, 2003
Great tasting, but I usually don't have that many vegetables on hand, so I don't think I'll make it very often.
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1 user found this review helpful

Mocha Mudslide Brownies

Reviewed: Jul. 14, 2003
Good tasting, but slightly dryer than I expected, and I usually prefer fudgy brownies to cakey ones. Does anyone know a good conversion to make this recipe fudgy? Fewer eggs? More liquid?
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5 users found this review helpful

Orange Loaf

Reviewed: Jun. 8, 2003
Very good. Much like a pound cake which is what I wanted. I used an 8x8 square dish and only baked for 45-50 minutes. The glaze came out fine but I wish I had made it thicker by letting it simmer down, stirring constantly, until it coats the spoon like thick syrup. As it was it was a bit thin and permeated the cake a little more than I wanted.
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13 users found this review helpful

Bev's Orange Chicken

Reviewed: Jun. 8, 2003
Very tasty; not bland at all or too salty. Didn't taste like orange, but the OJ (I used fresh-squeezed) made the sauce sweet. I used 3 teaspoons minced garlic and didn't add extra sugar or cornstarch; the sauce was thick already and almost boiled down to the bottom except I added water halfway through roasting. I marinated for 1hr 15min beforehand, and used Lipton's Golden Onion soup mix (1 packet is 1.3oz, which might be why the sauce was so thick.) I also added 3 chopped green onions. Overall, a hit: will probably make again.
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59 users found this review helpful

German Apple Cake I

Reviewed: May 2, 2003
Very moist, very fluffy. I grated the apples to get more juice out of them and the batter was not too thick that way. I also increased the cinnamon to 3 tsp. A hit!
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2 users found this review helpful

Amazing Apple Cake

Reviewed: Mar. 24, 2003
I guess I'm not a huge fan of apple cakes in general; this seemed a bit soggy and was not a huge hit at home. I grated the apples which definitely took care of any moisture problem. I only used a half-recipe because 5.5 cups of grated apples much more than it sounds. Also, grating the apples makes them oxidize all over and after I'd grated about 2 or 3 cups they were turning pretty dark brown, so I had to use them right away. I didn't have any nuts; maybe that was a problem. I did layer sliced apples over the top and sprinkled cinnamon sugar--it helped the presentation a lot. After my boyfriend & his roommates didn't eat this cake, I took it to work and everyone loved it. So I wouldn't say it was bad, just ok.
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2 users found this review helpful

Deviled Chicken I

Reviewed: Mar. 24, 2003
This tastes pretty good. It's also easy in terms of preparation, because there's no chopping vegetables. The spices, however, tended to clump and burn slightly, making the flavor a little strong in areas. I didn't really like using that much butter for one dish. I also prefer recipes that don't interrupt the cooking time. But my boyfriend loved this chicken, and it was tasty. I *might* make it again.
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2 users found this review helpful

Hershey's Black Forest Pie

Reviewed: Mar. 13, 2003
This tastes great, but the filling is too liquid to stay in the pie. I had a deep dish crust and it still spilled over the edge a bit. Also, I had to leave it in the freezer overnight for it to be solid enough to cut--the refrigerator wasn't good enough. Still, I really liked the taste of the filling and would make it on its own, possibly paired with fresh strawberries and whipped cream.
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2 users found this review helpful

Light and Spicy Fish

Reviewed: Mar. 10, 2003
Great-tasting, the only problem was that I started with frozen fish and didn't know how long to cook it. I cooked it for 20 minutes and it was still a bit rubbery, so I left it in 10 more minutes. Also, I used fresh garlic instead of powdered and sprinkled a bit of cayenne pepper along with the other spices.
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1 user found this review helpful

German Potato Pancakes

Reviewed: Mar. 9, 2003
Regular pancakes will keep in the fridge, if you make too much. These, on the other hand, oxidize at the speed of light. By the time I was done shredding the potatoes, half of them had already turned a nasty-looking brown color. I had too much left over and tried to save the rest of the mix to make breakfast the next morning, but it turned a horrible dark grayish-purple color overnight. The recipe itself is ok and tastes fine, but I would strongly recommend making only as much as you can use, or you will waste your ingredients.
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4 users found this review helpful

Favorite Green Bean Casserole

Reviewed: Mar. 6, 2003
This would've been fine except that I ran out of black pepper so I had to season it with "garlic pepper salt" mix, making it a bit too salty for my taste. Still, a good recipe that uses basic ingredients, and the pimentos look very festive. A suggestion: add sliced black olives.
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7 users found this review helpful

Lemon Chicken I

Reviewed: Mar. 6, 2003
I rubbed the chicken with fresh garlic for a few minutes before seasoning it. The chicken itself tasted fine, and the sauce was good over rice, but the bell pepper turned very sour and bitter as it soaked up the liquid. I usually mix a bit of water in with the lemon juice and wine, so I think that's why I found the flavors too strong. Still, I would NOT use a vegetable with its own strong flavor (like green bell pepper) for this recipe: try celery or potato instead, and keep the bell pepper for fajitas or salad.
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27 users found this review helpful

Cheesy Leek and Mustard Soup

Reviewed: Mar. 6, 2003
This was a great way to use my leftover leeks. I didn't have any cream, so I just used milk and a full cup of Cheddar cheese. I love the idea of blending the soup to make it creamier, because I don't have a food processor. My friend said this soup tasted very British. My boyfriend was unsure of the leek/mustard comb, but when he tasted it he was only too happy to finish the pot. It was FANTASTIC scooped up with toasted french bread.
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14 users found this review helpful

Ultimate Spicy Spud Soup

Reviewed: Mar. 6, 2003
This was creamy and delicious. I used hamburger instead of Italian sausage and it was fine.
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1 user found this review helpful

Pullum Frontonianum (Apicus Chicken)

Reviewed: Mar. 6, 2003
Note: Liquamen is a salty fish sauce, usually substituted by salt alone; Defritum is a very thick fig syrup (i.e. canned fig syrup boiled down to 1/3 volume); and Saturei is a white-flowered European plant used in spicy bean dishes. For my own part, I made this dish for Valentine's Day. The meal was good, and tasted very exotic/unique/classy. However, the ingredients were expensive and the taste, in my opinion, didn't make up for the cost and the preparation time (drying the rose petals, chopping all the spices & veggies). Also, I found the fig syrup totally unnecessary since it didn't even taste like fig, just like sugar. Also, I have no idea what to do with the figs now. The meal was fine and we both liked it, but I wouldn't make it again. PS: I used Cornish game hens instead of a chicken, and the meat was succulent.
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14 users found this review helpful

Ten Minute Szechuan Chicken

Reviewed: Feb. 10, 2003
Every time I make this recipe, it turns out fantastic and people love it. The prep time has made it take over an hour before, depending on how many vegetables I chop up and mix in (e.g. carrots, broccoli, cauliflower, bell pepper, mushroom, green onion) or if I need to de-bone the meat. I would also suggest adding peanuts to the sauce. Using the original recipe, i.e. boneless skinless meat and not chopping any veggies, this is superfast and easy. When cooking the rice, I like to add a little soy sauce and/or Szechuan seasoning to the rice water for flavor.
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101 users found this review helpful

Displaying results 21-40 (of 56) reviews
 
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