penny p. Recipe Reviews (Pg. 1) - Allrecipes.com (10351914)

Salmon with Creamy Dill Sauce

Reviewed: May 6, 2012

This review is just for the sauce--it's the BEST sauce I have found for salmon. I use all sour cream instead of using the mayo, and use extra amounts of fresh chopped dill. The lemon and horseradish really make this good. YUM!

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Raisin Sour Cream Bars

Reviewed: Feb. 19, 2012

Yummy! Great way to use up a large amount of raisins or leftover sour cream. I only had one cup of sour cream and it still worked great. The directions don't really tell you what to do with the filling but you need to cook over medium heat for about 10 min, stirring constantly so as not to scramble the eggs. When it's thick, remove from heat. Also, to make it easier to cut and serve, it's best to use about 2/3 of the crumbs on the bottom and the remaining 1/3 over the top. Yummy, old-fashioned recipe that is still good today.

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Sicilian Ricotta Cheesecake

Reviewed: Jan. 29, 2012

Extremely authentic and absolutely delicious! Couldn't have been easier to make, either. Fresh orange zest is what really makes this cake. This recipe is a definite keeper!

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Salted Peanut Bars

Reviewed: Dec. 27, 2011

These are absolutely fantastic! I used whole marshmallows and cut them in half with kitchen shears. I gave these out for Christmas and they were very well received. Makes a lot, too, which is nice if you're giving these for gifts. YUMMY!!!

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No-Guilt Zesty Ranch Dip

Reviewed: Dec. 26, 2011

I'm on a low sodium diet so this was just what I was looking for--healthy and low in salt. I just left out the bacon bits and used full fat sour cream (less sodium that way) and it was still great. A healthy alternative to processed dips/dip mixes.

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Pumpkin Crunch Cake

Reviewed: Dec. 12, 2011

This was super easy and pretty good. I definitely liked this better cold than warm. I will say that I made it with margarine as called for, and although it was very rich that way, I think it would be better using butter. I plan on trying it that way next time!

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Evin's Indian Apricot Chicken

Reviewed: Nov. 13, 2011

This was really good. I used about 1.5 lbs of chicken since I wanted it to last for two nights and didn't change anything else and it was fantastic. I forgot the lime and it was still great, but I think it would make this dish even better, adding an extra layer of flavor. Next time for sure! I served it with basmati rice (good with soaking up the extra sauce) and broccoli. We loved this dish and it was really easy. Will make again for sure.

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Pumpkin Pancakes

Reviewed: Nov. 13, 2011

THE BEST! A great way to use up extra pumpkin puree, too.

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Everything Cookies I

Reviewed: Oct. 22, 2011

THESE ARE THE BEST!!!! I made lots of changes and they still came out great. I left out the rice crispies, and added an extra 1/2 cup of oats (might even do more next time). Also added about a cup of sweetened coconut flakes, and 2 cups of butterscotch chips. The only negative on this recipe is that the directions (or should I say, lack of directions) are terrible. I baked for about 15-20 min. Just make sure they are browned and cooked all the way through. I made one batch that was very light golden brown and it was very crumbly when it cooled. The more well done ones held up way better. I think it's the cream of tartar that makes them spread and become more crumbly, so just watch out for that when you are baking them. Even with all those changes, these were OUTSTANDING. Will definitely make again and again.

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Mother's Applesauce Muffins

Reviewed: Oct. 1, 2011

My husband and son LOVE these! Not overly sweet, but in a good way. I have added golden raisins and chopped apples to different batches with much success. I think if you use the raisins or apples, 1 cup is not enough--I always add two. Since the muffin isn't that sweet, you need more fruit to compensate--but that's just my preference. Great with butter or margarine, and super simple to make!

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Caramel Shortbread Squares

Reviewed: Sep. 30, 2011

Just remember to stir the caramel mixture while it's boiling, and not over too high a heat, or it can burn! Otherwise, yummy!

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Portobello Mushroom Stroganoff

Reviewed: Sep. 16, 2011

This was pretty good. It was certainly easy, but I took others' advice and added some garlic. A nice vegetarian main dish that isn't just pasta.

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Vanilla Cherry Ice Cream

Reviewed: Sep. 7, 2011

Great recipe! I tried it with frozen cherries cut into quarters, but next time I'd use fresh cherries or maraschino cherries. The frozen ones were a little too "frozen tasting". I really liked the almond extract in this. Gave the flavor a little more depth, but didn't overpower. I also finely chopped a bar of milk chocolate, as well. That added a nice dimension, and a little bit of sweet. YUM!

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Cottage Cheese Chicken Enchiladas

Reviewed: Aug. 1, 2011

Pretty good, just kind of a lot of work--but not terrible. I had some cottage cheese to use up, so this was a great way to use it. I used 1 lb of frozen veggie crumbles instead of the chicken, and it worked great. I also added some sliced black olives, too. Used extra enchilada sauce, but that's just our personal preference. I also used half corn/half flour tortillas since they are easier to work with, and that was nice, as well.

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Barbara's Golden Pound Cake

Reviewed: Jul. 15, 2011

This was so good! I subbed almond extract for the lemon (used a little less, since almond extract is strong), and left off the lemon glaze. I served with fresh berries and sweetened fresh whipped cream. Tasted better as it sat, so I'd make this a day early if you are serving it to guests. YUM!

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Rhubarb Crunch

Reviewed: Jul. 5, 2011

As written, I would be extremely unhappy with the way this recipe would have turned out. Luckily, I read others' reviews, and more than doubled the fruit (6 cups rhubarb, and about 1/2 lb strawberries.) I also added an extra couple of tbsp of flour to thicken, and added some cinnamon to the crumb mixture (which was great, by the way). Even if you love the topping, (which we do!) making it the original way the recipe states would be way too little fruit. Either way, everyone at my BBQ loved it served with sweetened fresh whipped cream. YUM!

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Teriyaki Marinade

Reviewed: Jun. 27, 2011

FINALLY! A good chicken marinade. I didn't have onion powder or flakes, but added extra garlic powder and added a lot of fresh ginger. SO delicious--my chicken breasts were moist and wonderful even after being on the grill for a while. YUM!!!

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Rhubarb Sour Cream Pie

Reviewed: Jun. 19, 2011

I think this might have been the best and most impressive pie I have ever made. It comes together much more easily than it appears. The only issue with this is that you really need more like 3 cups of rhubarb, not 4 (unless you use a deep dish pie--I used a regular 9in frozen pie crust, which worked great). Be sure to bake this on a cookie sheet--mine overflowed just slightly. Either way, this got rave reviews. So much better than plain old strawberry rhubarb! YUM!!!!

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