Wyattdogster Recipe Reviews (Pg. 1) - Allrecipes.com (1644119)

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Crispy Rosemary Chicken and Fries

Reviewed: Jan. 24, 2006
This was very tasty, a good bistro type meal. I used Yukon potatoes because that is what I had on hand. Based on other's concerns...I drained the extra liquid off about half way thru and did NOT baste at the end and it was perfect...the potatoes were crispy on the outside and tender on the inside and the chicken was moist and juicy. Everyone had seconds and I wish I had doubled the whole thing! Served it with the sugar snap peas with mint recipe also from this site. Very nice dinner, thanks for sharing!
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110 users found this review helpful
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Apricot Pork Tenderloin

Reviewed: Mar. 11, 2010
Forget the butter...too messy! I rubbed my two tenderloins with olive oil and the seasonings. Everything else about the recipe is perfect and the pork was SO moist, tender and delicious! The leftovers make the most wonderful pork sandwiches. Thanks....a hit with the family, and so easy too!
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81 users found this review helpful

Carmel's Crunchy Pea Salad

Reviewed: May 15, 2005
Cannot wait to make this again and again over the summer. In order to decrease the fat I used water chestnust instead of the cashews, and half bacon/half Morningstar Farm veggie bacon...no one at the table suspected a thing! Then, when I opened my new container of sour cream...it was spoiled and I had to substitute. I used what sour cream I had left in the fridge with equal parts nonfat plain yogurt and ranch dressing, mixed in a little sugar to take the edge off the yogurt. I would do the same next time, healthier too!
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76 users found this review helpful

Spanakopita II

Reviewed: May 22, 2006
Delicious spanakopita, be sure to use good quality feta to get that sharp 'bite' these should have. I did add a little garlic and a bit of fresh lemon juice to the mixture. I am giving this only 4 stars, not for the taste but for the directions. If one hasn't worked with phyllo, they would need more specific directions. Be sure to keep it covered with a damp cloth and only expose the sheets you are currently working with to the air. Otherwise they dry out and are impossible to fold, cracking and splitting. There are plenty of tips on the box and don't forget to allow for defrosting time! I also feel that the baking time is off. The trianles that I baked fresh were done in about 20", nice golden brown with bubbly filling. I also froze some and those took closer to 45" to be done. I doubled the recipe and took a platter to a baby shower and everyone enjoyed them.
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73 users found this review helpful
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Irish Steaks

Reviewed: Mar. 19, 2012
Very good, this recipe turned out a very flavorful and tender steak. I would recommend removing the onions after caramelizing a bit, before adding the steak to the pan. My steaks took about 8 minutes total and by then the onions were blackening. Next time I'll add a touch of cream to the whiskey sauce and simmer a bit. Don't be afraid of the whiskey leaving too strong a flavor, it doesn't!
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67 users found this review helpful

Beef Stroganoff with Noodles

Reviewed: Feb. 28, 2006
This recipe makes a very good stroganoff but because of the extreme sodium and fat content I had to make a few simple adjustments. I used thin sliced round steak which tenderized nicely with the lengthy simmering, only 3 slices bacon and lowfat sour cream and only a little more than half the amount called for. To cut down on the salt, I used low salt beef broth and omitted the seasoned salt alltogether...2 tablespoons is a HUGE amount! I substituted Mrs. Dash garlic and herb blend and added no additional salt. So..minor changes for health reasons and still this had EXCELLENT flavor. I only cook with fresh mushrooms so I used 8oz. of those. Thanks for posting...this truly was the best stroganoff I have ever made. Family loved it!
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55 users found this review helpful

Classic She Crab Soup

Reviewed: Oct. 16, 2005
Really, really good! Made as directed but had to sub clam juice for the fish stock..no problem there! Since real 'she-crab' soup is made with the roe from females which gives the soup a beautiful pale coral color I did add some cayenne to spice it up a bit and add a little color..yummy!
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45 users found this review helpful
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Super Simple Sweet Potato Dog Treats

Reviewed: Aug. 7, 2012
5 stars for easy, 5 stars from the pups, they love these! I doubled the recipe because my cutters are pretty large, I was able to get 28 pieces.
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38 users found this review helpful
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Shrimp Salsa

Reviewed: Apr. 17, 2010
This is addicting! Had to pull the bowl away from my hubby so he would leave room for dinner! I made it exactly as directed and we loved it. I think next time, I might add a bit of jalapeno since we like things a little spicy. Thanks witchywoman for sharing this recipe!
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37 users found this review helpful
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Rich Make-Ahead Turkey Gravy

Reviewed: Nov. 30, 2010
This recipe was a life saver for me, I struggle with gravy and get so stressed out! I made this the day before Thanksgiving as I was prepping as much as I could for the meal. It roasted and simmered for hours and the house smelled just like a glorious turkey was in the oven. I did add some poultry seasoning to the blend. The gravy came out awesomely delicious and all I did at serving time was reheat in a saucepan and whisked in a spoonful or two of the turkey drippings from the roasting pan. Excellent recipe, thanks!
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33 users found this review helpful

Sugar Snap Peas with Mint

Reviewed: Jan. 24, 2006
Delicious!!! Made as directed with extra fresh garlic and julienned baby carrots for color...so fresh and springy!
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33 users found this review helpful

Pork Tenderloin with Steamed Kale

Reviewed: Apr. 7, 2008
First, about the fat content-the calculation was based on 4 srvgs. When I read the nutrition info I was shocked and then did a little investigation. This is enough pork to feed 6 generously. One cup of olive oil has about 225 grams of fat! So if you use all of the dressing and serve four, the fat and calories ARE correct. That being said, no need to dump all the dressing on, DRIZZLE it as suggested and reduce the fat and calories by a HUGE amount to about 22 grms fat per serving if you use just half the dressing. Second, this is absolutely delicious, so fresh tasting. Thanks for posting, I have never used kale before and am glad to have found this recipe! And most of the fat is the heart healthy kind anyway!
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31 users found this review helpful
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Vietnamese Sandwich

Reviewed: Aug. 13, 2007
We thought this was very tasty. Even my hubby who is suspicious of any Asian food that is NOT classified as Chinese had two! I did toss the cucumber with matchstick carrots in a bowl with seasoned rice vinegar with a bit of sugar and let them 'pickle'a bit while I prepared everything else. The chop slices marinated in the garlic chili sauce for an hour or so. Very juicy and flavorful, thanks for posting this recip
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31 users found this review helpful
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Cowboy Tacos

Reviewed: Jan. 28, 2012
Well, these are pretty darn tasty! My husband was stunned when he saw me mixing the preserves into the pan but was quick to say "these are really good..I'm surprised"! We didn't think they were too sweet, in fact there is just a touch of sweetness. Just be sure to use only the amount called for regarding the apricot preserves. I would recommend trying the cubed pork for some 'bite'. I used leftover shredded pork that I had on hand and by the time everything else was added, it was a bit mushy, so I would think the minced pork would be the same. I served these with the usual taco toppings.
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28 users found this review helpful
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Steamed Blue Crabs

Reviewed: Oct. 13, 2010
This is the best method for blue crabs and is how my family has always cooked them. I don't add the salt, doesn't seem important. Make sure to serve with individual bowls of melted butter for dipping!
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27 users found this review helpful
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Jan's Pretzel Dogs

Reviewed: Jun. 16, 2011
Perfect, just perfect! My daughter helped me make these and we had so much fun! With the exception of using my KA mixer to knead the dough (no bread machine) and then letting it rise for an hour, I followed the directions exactly. The pretzel dogs came out perfectly and were so good! We had a selection of mustards for dipping, but they are really good on their own, thanks WFDM?! Addendum...tonight we had some of these that I had frozen. I wrapped one loosely in a paper towel and microwaved at 70% power for a minute. They came out very fresh tasting.
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25 users found this review helpful

Bratwurst, Sauerkraut and Bean Casserole

Reviewed: Mar. 25, 2005
Very tasty !! I LOVE sauerkraut but my husband detests the stuff and gets mad at me whenever I try to feed it to him!! He actually ate it and commented that it 'tasted pretty good' HA! I could not bring myself to buy the pale, anemic uncooked bratwurst so I started with the precooked kind and skipped step 1. I did rinse and then simmer my kraut in a pan with a bit of water and beer for about 15 min. and then put a generous amount of brown sugar on top after putting it in the baking dish (my attempt at disguising it for hubby dear). There were no leftovers, my 7yo ate up the extra brats, hubby claimed the beans and I got the kraut...everyone was happy!
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25 users found this review helpful

Southern California Cioppino

Reviewed: Sep. 11, 2006
Wow, what a knockout!! the great thing about this recipe is that you can use whatever seafood is readily available. I used rockfish, scallops, shrimp, crab and clams. Increased the amount of tomato juice and white wine, added a cup of water and nixed the cilantro and chili powder (didn't want any tex-mex flavors) I threw in a can of progresso clam sauce just because it was sitting in my pantry forever! The 2 hour simmer time is way long and unnecessary, I did mine for 45" and it was just perfect! This makes a TON of soup and I could have eaten it all by myself...yummy!
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Guinness® Corned Beef

Reviewed: Mar. 19, 2005
I do corned beef and cabbage every St. Paddy's Day and this, by far, produced the tastiest and most tender corned beef. I put it in the slow cooker as follows: a layer of thinly sliced onion, a layer of brown sugar, the corned beef, another layer of brown sugar and 2 bottles of Guiness poured over all and left it for 9 hours on low. I did flip it over half way. The sauce it made is a bit bitter (just like Guinness!) so I cooked my carrots, potatoes and cabbage in a pot with 3 parts water to 1+ part of the Guinness broth from the slow cooker. Delicious...this will be my preparation method from now on!!
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23 users found this review helpful
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Amazing 'Pizza' Pork Chops

Reviewed: Jun. 7, 2011
This method makes a juicy and tender pork chop. The chops pretty much 'steam' in their own juices and those of the tomatoes. The flavor of the fresh herbs comes through nicely and the dish is reminiscent of pizza. I used provolone because that's what I had on hand. Be sure to season the chops liberally with salt and pepper! I served this with fettuccine in pesto sauce and a green salad. I made this for Recipe Group and it was a big hit with my family, thanks for sharing this!
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21 users found this review helpful

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