PAT79 Recipe Reviews (Pg. 1) - Allrecipes.com (18889925)

Basic Corn Muffins

Reviewed: Jan. 28, 2012

I made 1/2 of a recipe for the two of us and we thought they were very good. I substituted melted Smart Balance for the oil, but otherwise used the recipe as given. Another reviewer suggested using buttermilk in place of the milk, so will try that next time.

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Chocolate Oat Snack Cake

Reviewed: Jan. 27, 2012

Yummy! Next time I will try it with semi-sweet chocolate chips.

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Foolproof Rib Roast

Reviewed: Jan. 19, 2012

We followed this recipe exactly for our 2012 New Years Dinner other than adding extra spices to the rub. Turned out beautifully with almost the whole 5 lb. roast a wonderful medium rare. It was no problem as our family prefers that cut, but if you do have guests who like it more well done, you can always slice their piece and cook it in the au jus for a few minutes. I will never cook a price rib again without using this basic recipe.

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Moist Apple Cake

Reviewed: Dec. 8, 2011

Delicious and moist. Like others suggested I used 1 cup sugar and 1 cup brown sugar.

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Moist Apple Cake

Reviewed: Dec. 8, 2011

Delicious and moist. Like others suggested I used 1 cup sugar and 1 cup brown sugar.

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Slow Cooker Stuffing

Reviewed: Dec. 3, 2011

After other dinner is over, my husband removes most of the meat from the carcass, then after removing any remaining stuffing from the crock pot (no need to wash) I add the carcass to the pot, cover with water, add some celery, onion, and a carrot and cook on low all night. In the morning I have a wonder broth for soup. This idea can be used with any dressing.

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Turkey Carcass Soup

Reviewed: Oct. 29, 2011

This is a great soup made from bones that most cooks discard. Like others for years I've used the carcass for soup. After our turkey dinner is over, my husband immediately takes most all the meat off the carcass (putting aside any small scraps to be used in the soup) and cuts the carcass in manageable pieces. Then I put the carcass in my largest crock pot along with a large onion, some cut up carrots and celery, and salt and pepper. I cook it all night on low and the next morning after discarding the carcass and vegetables, I have the most wonderful stock. I can then freeze the stock and turkey scraps until a couple weeks later when the family is again yearning for turkey.

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Baked Beans II

Reviewed: Oct. 3, 2011

Yumm! Very good proportions. As others suggested I fried the bacon first, then sauted the onions in part of the remaining bacon grease. I like green bell peppers in baked beans, so I sauteed about 3/4 of a cup chopped peppers along with the onions.

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Hash Brown Casserole II

Reviewed: Sep. 19, 2011

In Utah this is known as Funeral Potatoes since it is served at so many funerals.

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Swiss Chicken Casserole II

Reviewed: Sep. 19, 2011

Our church recently made this for a Women's Conference meeting but in place of the 1/4 cup of milk, we used a soup can of water, making it more saucy.. Lots of compliments but found it to be quite rich. Next time I will make it for myself with low fat and low salt condensed chicken soup and add Sherry and mushrooms.

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Fresh Rhubarb Pie

Reviewed: May 15, 2011

Yep! It is a keeper. Just make exactly as written and you'll wish rhubarb season lasted all year.

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3 users found this review helpful

Smoked Paprika Vinaigrette

Reviewed: May 6, 2011

I bought some smoked paprika in error recently, thinking it was regular paprika, so decided to try this recipe. I make all my own salad dressing so I can control the salt and oil, but neither my husband of I were particularly thrilled with this recipe. We thought it to be too smoky even though I followed the recipe as written.

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1 user found this review helpful

Apple Crumble Pie

Reviewed: Feb. 14, 2011

This is a great recipe! As suggested by several reviewers, for the apple filling I added 1/4 cup flour. I also used 1/4 cup brown and a little less than 1/4 cup white sugar for the 1/2 cup all white sugar (since I used 6 yellow delicious apples that are sweeter) mixed the dry ingredients with the apples before placing the filling in the pie crust. Yummy crumble top! Definitely will make on a regular basis.

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Apple Crumble Pie

Reviewed: Feb. 14, 2011

This is a great recipe! As suggested by several reviewers, for the apple filling I added 1/4 cup flour. I also used 1/4 cup brown and a little less than 1/4 cup white sugar for the 1/2 cup all white sugar (since I used 6 yellow delicious apples that are sweeter) mixed the dry ingredients with the apples before placing the filling in the pie crust. Yummy crumble top! Definitely will make on a regular basis.

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3 users found this review helpful

Country Apple Dumplings

Reviewed: Feb. 8, 2011

Very easy and tasty excepting for too, too much sugar and butter. Next time I will decrease the sugar and butter by half.

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3 users found this review helpful

Apple Pie Muffins

Reviewed: Feb. 5, 2011

Flavor was good, I made 13 muffins since I had too much batter for 12, but I still had a mess. The tops flowed over the sides when baked and I had a difficult time getting them out of the pan intact. I live at a high altitude which may account for them rising too high. If I were to make them again, I would make 1 1/2 dozen with the batter and I would use muffin papers in the pan.

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Honey Mustard Dressing II

Reviewed: Jan. 23, 2011

Very tasty! I don't care for commercial dressings so I make my own so I can control the ingredients. This recipe is excellent just as written....another salad dressing recipe to add to my list for variety.

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2 users found this review helpful

Waldorf Salad II

Reviewed: Jan. 23, 2011

Although I have made a similar salad, I had no recipe, and it was different each time. The proportions of ingredients are very good in this recipe.

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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 5, 2010

Delicious! But to make it easier, melt the butter in a 2 qt. bowl in the microwave. Then proceed to add the other ingredients as stated in the recipe. No pan to wash, just a bowl for the dishwasher.

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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 17, 2010

Very good, except as many reviewers mentioned it needs more spice. I used 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/2 tsp. cloves. The recipe made 3 1/2 dozen cookies. They are very much like those at our local bakery where you pay an arm and a leg for a dozen.

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4 users found this review helpful