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

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Creamy Veggie Fondue

Reviewed: Jan. 21, 2003
GREAT recipe! Be careful of the order you mix things: the recipe says to mix, "milk, white wine, etc" but if you actually put milk and white wine in the pot one after another, the milk will curdle. I simmered the white wine first, then mixed in the solid cheeses, then the cream cheese, and finally, once it was all melted together, the milk. It seemed to work pretty well that way, of course, make sure you have all your ingredients ready because everything melts pretty quickly. Also, even after adding the milk I thought it was pretty thick, so I used extra spinach for the liquid. That was fine-- it tasted delicious. My guests loved it and the spiciness was in no way overbearing.
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241 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

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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97 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

Brown Sugar Pie I

Reviewed: Dec. 16, 2002
This is definitely delicious; I'm sure I will be making it again. It's fantastic topped with vanilla ice cream--or accompanied by a tall glass of water: it's SO RICH, it almost chokes you. It's easy to prepare and impressive to guests, but it does take a while to firm once it's out of the oven... after cooling for 20-30 minutes on the stove it was still far too liquid, so I put it in the refrigerator, and it took another half hour even then. So, go ahead and make this, but bake ahead of time and let it set a good long while.
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60 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

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

Chocolate Bar Fondue

Reviewed: Jan. 22, 2003
Great fondue recipe! Try skewering a combo of raspberries and sponge cake together before dipping. Bananas, marshmallows, or strawberries were great too. But, even after a party, I had at least 1 1/2 cups of chocolate left over. So, here's my idea for WHAT TO DO WITH THE LEFTOVER CHOCOLATE: reheat in the microwave, until melted; stir in walnuts. I used about 1 cup, but you can adjust it to your preference. Spray a rectangular glass pan (mine is a 6x9") with Pam, or line with wax paper, then pour the mix in. Layer tiny marshmallows, cut-up leftover marshmallows, or mashmallow fluff over the top. Cool, then refridgerate until relatively solid (overnight). Cut into squares, wrap individually with clear plastic wrap and VOILA! Homemade Rocky Road Fudge. It will be soft at room temp, so you might want to keep the fudge in the fridge or freezer. Makes a nice treat.
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57 users found this review helpful

Easiest Ever Fruit Cobbler

Reviewed: Dec. 16, 2002
My 73-yr-old boss gave me almost this exact same recipe (except w/ flour and baking powder, not self-rising flour, and no salt either) when I complained that I couldn't make cobbler. It comes out delicious every time, works just as well with fresh fruit as with canned, and I even tried it with a jar of cherry preserves, and it was great! If you make this, people will think you know how to cook even if you don't. I also like to sprinkle granulated sugar over the top about 10 minutes before it comes out of the oven. Watch out for spilled fruit syrup on the oven bottom though-- either scale down your recipe to fit your pie pan, or protect your oven with tinfoil.
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49 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

Tres Leches Cake

Reviewed: Jan. 13, 2003
Although this cake takes a relatively long time to prepare, it tastes great. However, I put my cake in for exactly 45 minutes and the bottom burnt quite badly. Fortunately, that was easy to slice off because of how moist the cake is. Still, I would suggest 30-40 minutes as a better guideline. I also found I had way too much milk mix left over, but what can you do except make more cake next time... I added Godiva chocolate liqueur to the syrup and it tasted delicious with the cherries. Next time I might try Amaretto or Bailey's. Yum!
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32 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

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

Passover Chocolate Mousse Pie

Reviewed: Dec. 15, 2002
This filling tasted great, but unfortunately, WITHOUT AN ELECTRIC MIXER, THIS IS IMPOSSIBLE TO MAKE. I think perhaps the person who submitted this meant egg whites, not eggs, to beat until fluffy, because I beat these manually for upwards of 20 minutes and they were still runny. Then, because the eggs were runny, the chocolate mix was runny, and folding the whipped cream in didn't help. This filling was so liquid that I put it in the freezer to solidy, and it tipped and spilled chocolate syrupy stuff all over my frozen foods. I think it would be a great recipe given the right appliances, BUT DON'T TRY TO MAKE THIS IF YOU DON'T HAVE AN ELECTRIC MIXER! I eventually had to just divide it up and serve under ice cream... in bowls. And for the trouble I went through trying to beat the filling and melt the chocolate, I think simple chocolate pudding would have worked equally well or better.
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25 users found this review helpful

Cough Syrup

Reviewed: Dec. 16, 2002
This recipe lives up to its name (and I don't mean "Xmas in February"). It tastes EXACTLY like cough syrup, with none of the medical benefits. Even diluted over ice, it was far too potent for me, despite dumping in the WHOLE little jar of cherry juice (which I had to do to sweeten it up). I didn't try this with Irish Creme, but I'm sure it would be better. I'm sorry I wasted over 1/8 of my bottle of Creme de Menthe on this. To its credit, though, it does cool and soothe the throat (nothing chocolate-chip mint ice cream wouldn't do), and it does have strong alcohol in it, if that's what you like. The only reason I felt compelled to finish this drink though, was that I didn't want to waste that much expensive liqueur by throwing it out.
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23 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

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

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

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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13 users found this review helpful

Belgian Beef Stew

Reviewed: Oct. 7, 2002
I recently used this recipe for a beer-themed party. Though it takes 2 hours to cook, it definitely has a great flavor. It tastes great with beer bread. I substituted ground beef chuck and it looked a little less classy than it could've, but everyone enjoyed it. My only problem was the large amounts of fatty bacon in the stew, and also that it was much soupier than I'd thought it would be. I think if I make it again, I might use a bit less bacon and a little more flour. I definitely loved the lemon taste mixed with the beer--and I don't even like beer!
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13 users found this review helpful

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