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

cook's profile

Wonder Wanda

Reviews

Photos

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
6 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.
Was this review helpful? [ YES ]
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?
Was this review helpful? [ YES ]
39 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.
Was this review helpful? [ YES ]
13 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.
Was this review helpful? [ YES ]
14 users found this review helpful

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.
Was this review helpful? [ YES ]
242 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.
Was this review helpful? [ YES ]
57 users found this review helpful

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!
Was this review helpful? [ YES ]
4 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.
Was this review helpful? [ YES ]
57 users found this review helpful

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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

Mocha Walnut Pie

Reviewed: Dec. 23, 2002
Delicious recipe! You can also top it with a variety of nuts! I've made it with walnuts, pecans, slivered almonds--it's great every time. My friends LOVED it. It's not a difficult recipe, but just be careful to melt everything together on LOW heat or your chocolate might burn, and stir constantly or it might separate (but it seems to be impossible to ruin)! Have all your ingredients nearby and measured before you begin. Also, 1/4 cup *strong* coffee will work if you don't have instant. My boyfriend said this was the best pie he'd ever tasted, and his roommates raved too.
Was this review helpful? [ YES ]
9 users found this review helpful

Lemon Garlic Chicken

Reviewed: Jan. 23, 2003
This was a great recipe for me, because I had all the ingredients on hand (except the veggies, which I omitted) and I didn't have to defrost the chicken (which takes too long in the fridge, and in the microwave ends up half-cooked). I used drumsticks, but I think it would've been even easier to make with breasts. I served this to an apartment full of guys and they all said the meat tasted great. I myself found the rice delicious, because the lemon and chicken broth were incorporated so well. This recipe was not dry at all, and overall took me about 40-50 minutes to put together. I would make it again.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
66 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.
Was this review helpful? [ YES ]
99 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.
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
2 users found this review helpful

Jumpin' Java Cookies

Reviewed: Dec. 15, 2002
The ingredients are all so easy to find, nothing fancy. I thought these cookies were very easy to make and good to eat as well! I love cinnamon, brown sugar and coffee, and the combination (though perhaps not characterized by one strong flavor) tastes great. Also, because my oven broke the night I tried to make these, I discovered that this recipe makes EXCELLENT pancake batter. For those complaining about the cookie dough being too liquid, I suggest chilling it in the fridge for an afternoon or overnight--it is much easier to shape that way.
Was this review helpful? [ YES ]
5 users found this review helpful

Bacon and Potato Soup

Reviewed: Jan. 30, 2003
YUM. Increased cayenne to 1/2 tsp (I like it spicy) and used green onions instead. I also used 3 cups cubed potatoes and 1 cup shredded potato (shredding all of it was far too tiring) and that made the broth thicker and creamier. The second time I made it, I increased the broth to 6 cups, doubled the cheese, and added 4 cloves minced garlic to the initial sautee. For a group of picky eaters, this is a great vegetarian soup (if made with herb bouillion) that you can sprinkle bacon bits onto for the carnivores.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 55) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Winningest Football Party Ever
Winningest Football Party Ever

Big, bold food is always the best play. Get the top recipes now.

 Super Bowl Appetizers
Super Bowl Appetizers

How much jalapeno and bacon will it take to fuel YOUR fans?

Allrecipes Magazine
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States