dwieberg Recipe Reviews (Pg. 1) - Allrecipes.com (1000757)

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Tuna Macaroni Salad

Reviewed: Jun. 27, 2003
My husband and son loved this. I did this on the fly, without marinating and it came out great. He's a big fan of macoroni salad and he loved the lighter dressing! I added 2 cans tuna, green olives, sweet Vidalia onions (from Georgia) and Miracle Whip type salad dressing, because I didn't have any Mayo. You can play with the recipe and it still comes out great!
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20 users found this review helpful

Vegan Chocolate Cake

Reviewed: Dec. 20, 2009
I chose this because of its high rating, and that it could be made gluten free. I've been cooking gluten free for awhile, but am just beginning to try my hand at gluten free baking. : ) It went together quickly and was the first time I'd used vinegar in a cake before. It went in a 9x5 pan - so it makes like a snack cake. The cake was great with powdered sugar on top. Yum-yum!
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1 user found this review helpful

Slow-Cooked White Chili

Reviewed: Dec. 27, 2009
I ended up making this from memory (the power was out, and we needed a meal!) and it got rave reviews from the in-laws. We had it with cornbread muffins and it was great. Changes: a chicken carcass was used to make a broth. I added a small can of green peas, and mexicorn instead of plain corn. I used Penzey's seasoning mix instead of cumin. Thanks Lori for sharing!
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1 user found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Jan. 8, 2010
Gluten free lighter CROCKPOT version: substitute GF pasta, any combination of cheeses for total of 8 oz (I used low fat cheddar, extra sharp, and sharp cheddar), low fat cottage cheese. Since I had no sour cream, I substituted plain yogurt. Also substituted GF cracker crumbs for the bread crumbs. It went into the crockpot on low for 3-4 hours. It was yummy!
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1 user found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Feb. 14, 2010
This came out well - although there was only 1/2 pound turkey sausage in my freezer which crumbled well after removing the casing. The second change I made was 8 slices bacon, cut into pieces - because the chicken broth was salt free. If I make this again, I'll dice the potatoes - the thin slices were hard to eat with a spoon. The third change was to use a cup of fat free half and half. Thanks for sharing.
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1 user found this review helpful

Any-Season Fruit Bowl

Reviewed: Mar. 25, 2010
Beautiful fresh fruit! Caution while cooking the syrup - mine also burned the first time I made this. This was refrigerated overnight - but ended up reheating - so I could mix it with the fruit. Next time I'll skip the refrigerate overnight step and just pour directly on the fruit. The rest of it went together easily, although I did not peel the grapefruit and oranges. I had a grapefruit knife, and just sliced down the sides of the fruit like the chefs do on TV. (Timesaver). Enjoy!
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6 users found this review helpful

Mediterranean Greek Salad

Reviewed: May 12, 2010
For someone who eats a lot of salad - I really enjoyed this salad. I left out the sun-dried tomatoes and olives, so it's a very fluid recipe. Enjoy!!
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1 user found this review helpful

Wild Rice and Turkey Salad

Reviewed: May 12, 2010
This is a versatile recipe which I really enjoyed. I used chicken, a mix of brown and wild rice, mushroom, tomato, pimento, a little dressing and a whole lot of spinach. Thanks for sharing!
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5 users found this review helpful

Clam Sauce with Linguine

Reviewed: May 17, 2010
YEAH - one awesome recipe, although I cheated and used garlic infused olive oil. I only used 1 clove garlic, and left the mushrooms whole, no salt, no parmesan. Nice recipe. Silvia, thanks for sharing.
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1 user found this review helpful

Linguine with Clam Sauce

Reviewed: May 22, 2010
This was a great recipe - which I really enjoyed! I cook gluten free, so I used a corn/amaranth/quinoa past - and it worked fine. I can't say much more than that. It was awesome.
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2 users found this review helpful

Tofu Tacos I

Reviewed: May 23, 2010
I love tofu – and look for recipes that I will enjoy. My husband & 22 year old son loved this and gave it a 5/5. They loved the spice and flavor which surprised me because my husband hates tofu.
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0 users found this review helpful

Trout Almondine

Reviewed: May 23, 2010
This was very good! This came from http://freetofeast.wordpress.com/2010/04/22/recipe-remedies-trout-almondine/ When I made this, I substituted almond flour for the coconut flour - because I had it on hand. Easy to make, quick, and ready in no -time. This will be in my regular rotation.
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1 user found this review helpful

Lentil Soup

Reviewed: May 24, 2010
Nice taste! Even though my husband 'hates' lentils, he said this had a nice taste! This has a lot of ingredients, but it goes together fast. Enjoy! Thanks Marie for sharing!
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1 user found this review helpful

Tofu and Veggies in Peanut Sauce

Reviewed: May 31, 2010
This is a great recipe! Very flexible and quick - ready in 20 minutes max. It can be made gluten-free or can be changed up depending on what you have available. It makes a delicious sauce over the stir fry, and can be served over rice. I used broccoli slaw, sliced mushrooms, omitted soy sauce (gluten), and peppers (because I don't like them). My husband added soy sauce to his - and he said it was a "5/5"...quite a complement for someone who doesn't really care for tofu.
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1 user found this review helpful

Eve's Chicken Quarters

Reviewed: Jun. 12, 2010
Made some extra changes for my celiac disease. This is one of those “go to” chicken recipes that is forgiving and flexible. I had 5 chicken quarters in the freezer that needed using up. My pantry didn’t have everything for this recipe, so I went with 1 1/2 cups plain long grain rice, a Seven Seas salad dressing packet for seasoning, 3 cups chicken broth (omit soup and sour cream and garlic cloves), 1 cup natural yogurt, 1 Tb minced garlic, and left-over veggies from the frig/freezer. (Yes, very forgiving.) I put this together in my baking dish – and then read the directions! I ended up taking it all apart and putting it back together. After pouring off a cup of chicken fat after the first bake, I took the chicken out and added the sauce/rice mixture then rebaked. The amounts of fluid above were just right – although it looked like the rice finished cooking and absorbing fluid after it came out of the oven. Make sure all the rice is down in the sauce so it will cook evenly. Any protruding rice will be a little al-denté. The bake times were just right. If I were to do this again, I might take Easy’s suggestion above – and cook the rice for 30 minutes, turn the oven off, and let it finish cooking that way. Thanks for sharing this great recipe. It’s perfect for using up those pantry items!
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1 user found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Jun. 13, 2010
I made this for a church gathering, and got raves from everyone. The dish came home empty - so it doesn't get any better than that. The only change was using an apple instead of pear. This is definitely a keeper.
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3 users found this review helpful

Foil Wrapped Veggies

Reviewed: Jun. 13, 2010
As a kid, my mom did veggies in a foil wrapper over the fire, and this was a modern day version of my mom's recipe. Thanks for sharing! I used summer veggies, Vidalias, zuchini, summer squash, and green beans. this would work for any combo. I ended up baking these packs in the oven, and they were perfect. 8/26/11: Although the recipe calls for us to put the veggies into foil packets, I roasted the veggies on a cookie sheet for 25 minutes, stirring a couple times. This let the veggies carmelize.Really wonderful!
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2 users found this review helpful

Hariton's 'Famous' Vegetarian Casserole

Reviewed: Jun. 13, 2010
Somehow it never ocurs to me to make a veggie casserole. It's unnatural somehow - but do not be mistaken, this is a great recipe. I re-sized this for 2, and used Vidalia mushrooms, onions, zuchini, summer squash, and green beans - omitting the eggplant, potato, bell peppers, and tomatoes based on 'low carb' and personal preference. Easy, fast (It only took 35 minutes back time for 2 servings). Thanks for sharing!
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7 users found this review helpful

Baked Kale Chips

Reviewed: Jun. 23, 2010
These are amazing! I ate half the chips by myself while the rest were baking! I baked these on a weeknight and having to get up in the morning, I didn't have a lot of time... so, rinsed, and hand-patted each leaf until they were bone dry. After laying them on the baking sheet, I sprayed with Olive Oil Pam, flipped the leaves and sprayed the other side. These baked at 350 for 11 minutes, and then sprinkled them with 1/4 teaspoon garlic and 1/2 teaspoon salt. Yum, Yum. Update: I've made several batches of these, and they are yummy each time. Just make sure you catch them before the leaves start turning brown!
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3 users found this review helpful

Fabulous Fruit Salad

Reviewed: Jun. 27, 2010
This was a new recipe that I found this morning and took this afternoon to a picnic. It got rave reviews from everyone. The only changes I made were peaches for the nectarine and I added some fresh blackberries picked this morning. Thanks for sharing Tracy!
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5 users found this review helpful

Displaying results 1-20 (of 211) reviews
 
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