PATTYMCNAMARA Recipe Reviews (Pg. 1) - Allrecipes.com (1021898)

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PATTYMCNAMARA

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Yeast Dumplings

Reviewed: Mar. 12, 2012
I usually make traditional dumplings with baking powder & thought I would try something different this time. I had high hopes for this recipe but was not impressed with it. I followed the recipe & instructions exactly except that I cut the dough in squares rather than strips. The dumplings floated to the top almost immediately but they were still raw so I let them simmer for another 10 minutes. I found the texture to be that of wet, gummy bread. Not liking to admit defeat I followed the advice of another poster & made steamed pork buns with some of the dough (it makes a LOT). I just purchased some Chinese BBQ pork, minced it up & added hoisin sauce. I made small discs of dough, added a heaping teaspoon of the meat filling & pinched it closed. They were the approx shape & size of a golf ball. I put the balls on squares of wax paper and let them rise a little. Then I got my electric pressure cooker up to pressure with water in it, turned it off, quick released the steam so I could get the lid off and put the buns inside on a steaming rack. I pressure steamed for 6 minutes. You could use any steaming method. They were pretty good. The dough seems more suitable for steaming than for cooking in a liquid. The 2 stars are for the dumplings - I would give the steamed buns 4. Perhaps if this is what you grew up eating for dumplings it is the recipe for you. I will stick with the recipe my mom passed down & that I've been using for 34 years. Why fix what's not broken?
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1 user found this review helpful

Chicken Stew with Dumplings

Reviewed: Nov. 18, 2011
The recipe is fine as written. It's good old fashioned stew and dumplings just like I've made for years. How can anyone say they "tweaked" a recipe by replacing the home cooked chicken with a precooked grocery store chicken and the homemade dumplings with Bisquick? That made the recipe great? Seriously?
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10 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Apr. 21, 2011
So good. I shredded my own cabbage and carrots and used a couple green onions. Everyone loved it.
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2 users found this review helpful

Puff Pastry

Reviewed: Apr. 21, 2011
I made a pie with this pastry and it was far too buttery. However, it was also very tasty!
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2 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Apr. 21, 2011
A good, basic pizza crust. I made a double batch, divided it in four pieces and froze them. It's been very handy to have on hand for a quick pizza.
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2 users found this review helpful

Mild Cheesy Chicken Enchiladas

Reviewed: Sep. 7, 2010
These are wonderful. I leave out the tomatoes and add a can of diced green chili. I bake them in enchilada sauce (Anna Marie's recipe, on this site). Everyone loves them. Sometimes I make a whole lot of them and freeze them in foil loaf tins with some of the sauce over top. They reheat nicely and are great when you want a quick dinner. I like them with plain white rice, some sour cream and salsa. Delicious.
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2 users found this review helpful

Enchilada Sauce

Reviewed: Sep. 7, 2010
I've been making this sauce for years. I bake the "Mild Cheesy Chicken Enchiladas" in it and I've yet to meet anyone who doesn't love it. It doesn't matter to me whether this is an authentic enchilada sauce or a mole sauce - it's good.
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5 users found this review helpful

Cucumber Sunomono

Reviewed: Sep. 5, 2009
This dish is wonderful. I make a double recipe and snack on it for several days afterwards. I have fed this to two people who say they don't like ginger and they both liked it (some folks just think they don't like ginger, I guess). It’s a great side dish to rich or heavy foods since it is light and refreshing. This one has become a standby in my home.
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1 user found this review helpful

Steamed Clams in Butter and Sake

Reviewed: Sep. 5, 2009
I made this recipe a couple of months ago and my hubby, who is sceptical of clams, loved it. When he asked for it today I dug out the recipe, added it to my recipe notebook (only recipes I will prepare again and again make it in), and decided I should add my review. I prepared the clams as per the recipe. At the end I sprinkled it with lots of green onions sliced in long, diagonal slices just to pretty it up. This one is a keeper - easy to prepare and delicious. Many thanks to Lilibeth for the recipe.
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12 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Sep. 17, 2006
This is a great recipe. Here's what I did with it. I added melted butter to the olive oil (about equal amounts), used Japanese style panko crumbs and FRESH parmesan. I pounded the breasts to ensure even and quick cooking and after they were baked (I cooked them at 375 degrees for 30 minutes)I put a little sun dried tomato pesto on top of each one and covered that with slices of mozza cheese. I then put the pan under a hot broiler for a minute. The only part that took any time was pounding the breasts. I whipped this up for unexpected dinner guests and served it on a bed of rice pilaf on a large platter. It tasted great and it looked impressive. Everyone loved it and there were no leftovers. Do try the panko crumbs if you can find them as they make a light crispy coating and the texture is more appealing than regular bread crumbs.
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1032 users found this review helpful

Barbequed Thai Style Chicken

Reviewed: Aug. 29, 2005
I made this for a family barbecue and was worried that I was going to have too much left over since there was so much food including other meat dishes. It was the only dish that was cleaned right out. I used chicken thighs (skin on) and ignored all the fuss about cilantro roots etc. and just used two bunches of cilantro with the heavier stems and roots cut off and discarded. I used an entire can of good quality coconut milk for basting only because I didn't want to waste any and it created a wonderful coating. There are lots of flare-ups on the BBQ but all the flipping is worth the reward at the end. I will make this often.
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15 users found this review helpful

Cold Szechuan Noodles and Shredded Vegetables

Reviewed: Sep. 10, 2003
This is delicious!!!! I made the sauce exactly as presented here. The only changes I made to the recipe are that I marinated some finely diced chicken in a little of the sauce and then sauted it and added to the salad and I couldn't find soba noodles so I used fresh shanghai noodles. Great flavours worth finding all the ingredients for. Thank you.
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8 users found this review helpful

Alaskan BBQ Salmon

Reviewed: Sep. 10, 2003
I think this is just about the best salmon I've eaten. I didn't change the ingredients at all. I did however use a salmon filet rather than a whole salmon as that is just too much for us unless we have company. I don't think it would matter what cut of fish you used as long as you don't over cook it. I put the filet in one of those fish holders for the bbq since it sticks to the grill. Dipping the cooked fish in the leftover sauce is a good idea. I have yet to find one person who doesn't like this recipe and I've made it quite a few times now. The sauce is so rich and yummy - come to think of it, I'm going to make it for dinner tonight! Thanks for a good one! PS I bet this sauce would make the most delicious chicken wings.
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75 users found this review helpful

Chinese Barbecued Chicken

Reviewed: Jun. 13, 2001
Yummy! I marinated my chicken in a little of the sauce for a couple of hours, then grilled it on the BBQ with a drip pan underneath to avoid flares and it was SOOOO good. It looked as good as it tasted!
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2 users found this review helpful

Leek Tomato Dish

Reviewed: Jun. 13, 2001
My husband and I really liked this dish. There was a little liquid in the bottom of the pan but I just spooned it out. I will make this again.
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8 users found this review helpful

A Good Barbeque Sauce

Reviewed: May 30, 2001
I used this sauce on steak and chicken and it was good on both. I used fresh garlic as I didn't have garlic powder and I also added a couple drops of liquid smoke. Everyone liked it. I won't buy bottled sauce again.
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6 users found this review helpful

 
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