Paula Recipe Reviews (Pg. 1) - Allrecipes.com (1851483)

Tangy Slow Cooker Pork Roast

Reviewed: Oct. 5, 2011

Whew! Salty! Definitely do not need to add the additional 1/2 tsp salt, the saltiness from soy sauce is plenty, especially if you salt and pepper the pork before placing it into the pot. Otherwise a very tasty recipe. I used pork steak instead of pork loin as I find pork loin to be quite dry, even in the crockpot.

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2 users found this review helpful

Baba Ghanoush

Reviewed: Jul. 28, 2010

Yummy! I used a million of those slender, white Japanese eggplants that I grew in my garden this year, and it was great. Perfectly seasonsed. I did everything in my food processor and it came out nice and smooth, rich and creamy. Seriously, I used about 18 of the white eggplants that were about 6 inches long on average and only about the diameter of a large cigar. I roasted them in the oven as directed, but you could just as easily roast them on a grill or grill pan. I liked this so much that I am roasting some additional eggplant to freeze for later to use in this recipe.

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1 user found this review helpful

Amish Macaroni Salad

Reviewed: Jun. 6, 2010

Wish I had read the reviews before making this salad! I did cut the sugar back to 1/2 cup, but this was WAY too much if using Miracle Whip. It might had been okay using regular mayo, but I agree with most that 1 to 2 T would have been sufficient, if used at all. Also, I used sweet pickle relish instead of dill relish, it seemed to make more sense to me. Otherwise, made as written and my husband did like it although I thought it was too sweet for my taste, hence the 4 star rating.

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3 users found this review helpful

Sweet and Sour Slaw

Reviewed: Apr. 3, 2010

Yummy!

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4 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Apr. 3, 2010

I loved this, my husband liked it. It was very tasty and I didn't change a thing. I particularly like the fact that you are incorporating a grain that is so good for you with the quinoa.

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2 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 24, 2010

Wonderful just as the recipe is written, wouldn't change a thing!

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1 user found this review helpful

Farmer's Strata

Reviewed: Jan. 13, 2010

This was just okay. It seemed to need something else to make it really tasty, but it is worth making again. Next time I am going to add some chopped broccoli or spinach to get some healthy "stuff" in it.

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1 user found this review helpful

Turkey Pot Pie

Reviewed: Nov. 28, 2009

Loved this recipe! I did make a few changes. I used about 1/2 cup of turkey drippings (minus the fat) that I had saved from the turkey and didn't use in my gravy, and then made up the remaining 1 1/2 coup with chicken soup base instead of bouillon. When it called for the butter, milk, flour and turkey, I mixed the turkey in with leftover turkey gravy instead and then added a little bit of cornstarch to help with the thickening. I think the turkey gravy helped with the issue of blandness that some people complained about. I wanted a real use of my leftovers and this allowed me to use more. Anyone with leftover mashed potatoes could use those to help with thickening as well. All and all a yummy way to use up leftovers!

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5 users found this review helpful

Hong Kong Sweet and Sour Pork

Reviewed: Nov. 1, 2009

Yummy! I did have the potato starch (also called potato flour) and never did anything with it, so this recipe was an eye opener for it's use. The potato starch makes it really crispy, instead of soggy like regular wheat flour can get once it is mixed with a sauce. The only changes I made was that I used a small onion that I did a rough 1/2" chop on instead of the green onions and I left out the cayenne peppers, only because I didn't have them. I suppose I could have substituted some Siracha hot sauce, but it was so good without it, I didn't add it. I also used half a red bell pepper in addition to the green pepper. I would suggest that you do all of your chopping ahead of time so that when your frying is done you are ready to stir fry the veggies. My husband loved it, and thinks it's better than a restaurant dish!

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10 users found this review helpful

Hot Fudge Sauce from EAGLE BRAND®

Reviewed: Jul. 10, 2009

Yummy, and I even used the fat free Eagle Brand Sweetened condensed milk instead of the regular! I did add a handful more of the chocolate chips since my husband thought it needed to be a little more chocolatety. We won't buy store bought anymore now that we can make this right at home.

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1 user found this review helpful

Lemonade Cake III

Reviewed: Oct. 14, 2008

Yummy! I made this cake because it sounded so good and I just love lemon. I wasn't disappointed. Like another reviewer, I did warm the lemonade and sugar in a saucepan before pouring over the cake to dissolve the sugar. I took half of it over to a neighbor, who has now asked for the recipe. Another conquest! Thanks for posting it.

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7 users found this review helpful

Cherry Pie III

Reviewed: Jul. 6, 2008

I have been searching for a cherry pie recipe that does not use tapioca, but still stays firm after cooling. This seems to fit the bill. I did use a commercially prepared pie crust instead of making my own, and I used 3 cups of tart cherries that I had picked, pitted and frozen in 3/4 cup sugar and 1 teaspoon Fruit Fresh. I used the 1 1/4 cup sugar called for in the recipe. Very good.

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4 users found this review helpful

Baklava

Reviewed: Feb. 24, 2008

This is an absolutely yummy recipe, I didn't change a thing! Easy to make and easy to eat...

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3 users found this review helpful

Southern Fried Cabbage

Reviewed: Jan. 1, 2008

Yummy! I followed the advice of several others by not adding the oil, and removing the bacon from the pan before adding the cabbage and onion. I also sauteed the onions a little before adding the cabbage...perfect! My husband is from Arkansas and absolutely loved this dish as part of our Good Luck New Years Day meal!

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1 user found this review helpful

Blueberry Cherry Pie

Reviewed: Jul. 4, 2006

I made this pie today, and my husband told me it was the best pie I had ever made. Following the recommendations of others, I only used 1/2 tsp of cinnamon (1 T would have been WAY too much), and added 1/4 tsp of almond extract, which I use every time I make a cherry pie. I also used 1 cup of sugar, since I used fresh picked tart cherries. Yummy pie, great flavor, thanks for recommending the combination.

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3 users found this review helpful

Key Lime Pie VIII

Reviewed: Dec. 24, 2005

To die for! I only used 1/2 container of the whipped topping, it seemed to be more than enough! Great flavor.

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3 users found this review helpful

Spinach Brownies

Reviewed: Nov. 26, 2005

This recipe was pretty bland. I was confused by the amount of spinach...the submitters comments indicated two 10 ounce packages of frozen spinach, but the directions called for one, I think one would have been sufficient. However, on top of that, it just didn't have much flavor. If I make these again, I will add a package of onion soup mix, or Ranch dressing mix to add some punch, otherwise they are just too bland.

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2 users found this review helpful

Italian Wedding Soup I

Reviewed: Nov. 5, 2005

Excellent! I used acini di pepe pasta instead of orzo for a more traditional soup, and frozen chopped spinach instead of escarole. This is definitely a keeper and so easy! Thanks for the recipe.

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4 users found this review helpful

Down-South Style Green Beans

Reviewed: Oct. 3, 2005

My mom has made these green beans for years, with a few minor variations. She uses canned green beans, although she has used fresh occasionally. We use a quartered onion instead of the onion powder, a tablespoon of bacon grease instead of the lard, and lots of salt and pepper. Sometimes she will throw in a couple of slices of bacon, we don't use ham hocks, but they are probably pretty good. A staple at any family dinner.

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2 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Oct. 3, 2005

Awesome! I did make a few changes, but I believe that the soup would be fantastic prepared as the recipe states. I used 1/2 pound of white button mushrooms, 6 dried shiitake mushrooms and 1 ounce of dried porcini mushrooms. I soaked the dried mushrooms before chopping and I added the liquid from reconstituting the dried mushrooms at the same time as the broth was added. I also used margarine instead of butter, and I used plain lowfat yogurt instead of sour cream. Delicious! Will definitely make this again as the cold weather sets in!

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1 user found this review helpful