pattyowen Recipe Reviews (Pg. 1) - Allrecipes.com (10028203)

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Hermano Roberto's Simple Salsa

Reviewed: Aug. 24, 2012
I made this except I roasted the peppers. SO GOOD!!
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Royal Icing I

Reviewed: Jul. 28, 2011
This was awesome! Made pretty, lasting decorations for a wedding cake. Best of all, I liked how it didn't call for meringue powder, which is expensive! Thank you!
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2 users found this review helpful
Photo by pattyowen

Special Buttercream Frosting

Reviewed: Jul. 26, 2011
This frosting was excellent! Just the perfect consistency and exactly the bakery buttercream flavor I was looking for. I used lemon juice instead of the cream for a triple lemon cake (homemade lemon cake, lemon curd and lemon buttercream wedding cake.) it got many compliments!
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2 users found this review helpful

Sour Cream Lemon Pound Cake with Cherry Compote

Reviewed: Jul. 12, 2011
I was so looking forward to this cake. The picture looks so good,. I went out and bought all the ingredients for a double recipe. I don't know what I did wrong. The flavor is good, but the texture is not. It's like a biscuit! I'm sorry, but I'm not making this again.
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10 users found this review helpful

Basic Bechamel Sauce

Reviewed: Mar. 5, 2011
I gave this recipe four stars because it was good, with HALF the salt. If I had put in the full amount of salt, it would have been awful. I used it for traditional Manicotti and it went over great!
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2 users found this review helpful

Egg Noodles

Reviewed: Jul. 22, 2010
These were great in homemade chicken noodle soup! Easy and fast for an inexpensive lunch. Will definitely make again.
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4 users found this review helpful
Photo by pattyowen

Chocolate Zucchini Cake III

Reviewed: Jul. 17, 2010
This was really good and moist! I frosted with my favorite chocolate icing: 6TBSP margarine, room temp, 2/3 c cocoa powder, 1 TBSP vanilla, 2 1/2 c unsifted powdered sugar and 1/3 (or a little less) c milk. YUM!!!
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3 users found this review helpful
Photo by pattyowen

Overnight Cinnamon Rolls I

Reviewed: Feb. 7, 2010
I was a little worried at first because these didn't rise in the fridge. I've made overnight rolls before and they always proofed in the fridge. But I took them out and put them in a warm oven with a pan of steaming water for an hour, and they proofed nicely. Turned out great!
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1 user found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Apr. 7, 2009
Love it! Caramel corn is the PERFECT snack. Perfect for people who crave sweet snacks as well as crunchy snackers. Never lasts long.
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1 user found this review helpful

Peppy's Pita Bread

Reviewed: Mar. 31, 2009
I decided to make this recipe because of the high reviews, but I've never had or used a cheat-er uh, bread machine before, so I made it the old-fashioned way. I used 2 cups of the flour in the dough and then kneaded the rest in. I used a TBSP of yeast, because that's about what's in a packet, and I will do so again next time. I will definately make this recipe again, however, if I want to make 8 pitas, like the recipe states, I will use one and a half times the recipe so that I will have the size and thickness to make a pocket. As is, this recipe would be good for Gyros, which are folded like a taco and don't need to be thick enough for a pocket. Oh, and I've always made my pitas on a griddle, and these worked great that way too. I did need to cut the slit in the middle, but maybe that's because they were on the thin side.
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2 users found this review helpful

Country Fried Steak and Milk Gravy

Reviewed: Mar. 27, 2009
I've been making this for years, and it's good, but I do use a little more seasoning in the flour- onion powder, garlic powder, and paprika, because it makes a prettier, darker steak.
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3 users found this review helpful

Kentucky Pecan Pie

Reviewed: Nov. 15, 2008
This pie did not set up! Made a nice crunchy top, with soupy goo underneath! We're chopping it up to use for ice cream topping, but I won't make this pie again.
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1 user found this review helpful

Six-Week Bran Muffins

Reviewed: Sep. 19, 2008
I have been making this recipe forever, though I do change it up for more flavor. I always use melted margarin instead of oil, add cinnamon and nutmeg, and reduce the sugar to 2 cups and add 9 packages of artificial sweetener. Sometimes I add bananas (sliced thin) or diced canned fruit, drained (pears are really good in these.)
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11 users found this review helpful
Photo by pattyowen

Pollo (Chicken) Fricassee from Puerto Rico

Reviewed: Aug. 20, 2008
The smell of this dish simmering all day in the slow cooker is making all of our mouths water. My children have been in the kitchen to check on it a hundred times, and they say they know it will be good because of the smell and color. I only used one potato, (red, skin on, cut small) because I want to make Spanish Rice and tortillas with it. I used white wine because that's what I had on hand. I've tasted the juices (it's still cooking) and so far it's wonderful. I would definately serve this for company for an informal gathering. Thanks so much for this recipe, it's definately a keeper!
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2 users found this review helpful

Ginger Snaps II

Reviewed: Aug. 7, 2008
These cookies are awesome! Soft inside and a nice crust outside. Added more spices though.
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2 users found this review helpful

Country Fried Squash

Reviewed: Aug. 7, 2008
This was really good. It did need to be double dipped, but I have a trick for that. I doubled the flour mixture, and I add 1/3 of it into the egg mixture. Less messy and the same effect as double dipping. Also, I add alot more seasoning, but everybody knows that you season to your own tastes. Will definately make again!
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5 users found this review helpful

Sweet and Sour Drumettes

Reviewed: Jun. 24, 2008
Super simple, tasty, no-fuss weekday dinner fare. It gets five stars simply for it's lack of exotic ingredients, imho. To make it simpler, I skipped the frying, as other reviews suggested. I also used all brown sugar and added powdered ginger. Garlic might have been good as well. Next time, though, I'm going to halve the sugar and use a half cup of either apricot or pineapple preserves. That will slightly thicken the sauce, as well. All in all, thanks for a great recipe idea on which we can all add our own twists! Oooh, cut up chicken pieces with stir-fried vegetables would be good, served with rice......
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2 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Jun. 8, 2008
This recipe rocked, and is replacing my old favorite (Mrs. Sigg's, which is awesome, but these are better.) I don't know why they didn't turn out for others, but these are the only cookies I've made here at 3500 ft above sea level that didn't come out flat. I doubled the recipe and used a whole jar of GV peanut butter, melted in the microwave so it would pour out of the jar. The batter looks a little greasy, but doesn't have any pools of oil or anything, and the cookies come out perfect. I use a cookie scoop for uniformity. I will be making these again and again! **** Update. These were the best right out of the oven, but after they cooled, not as good as Mrs. Sigg's. I think I'll keep Mrs's Sigg's for a plain peanut butter cookie, and this one I'll add peanuts and peanut butter chips to for a chunkier cookie, since they rose so well.
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3 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: May 14, 2008
I'm giving these cookies four stars because I feel they need more brown sugar. I put equal amounts brown and white sugar (1/2 c each) and they were good. Not like the best cookies I've ever had in my life, but definately good enough to make again.
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1 user found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Apr. 12, 2008
Oh, sooo good! I used jarred minced garlic and the juice and grated zest of three limes because I wanted the flavor of the lime to come through, and I left out the vinegar. That's why I gave four stars instead of five, but it's still a good starting point to an excellent chicken dish. Definately a repeater!
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1 user found this review helpful

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