abqpatt Recipe Reviews (Pg. 1) - Allrecipes.com (10511184)

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Pumpkin Brulee

Reviewed: Sep. 18, 2008
Many thanks for this lovely recipe! Prior to whisking egg yolks with the sugars and spices, be sure to remove the 2 'strings' from each yolk or add step of straining it before pouring into ramekins. The hot cream should be added, about, 1 TB. at a time so yolks won't curdle. Lastly: a bain marie (water bath) is necessary for a creamy texture so, ramekins should be placed in a 1-1/2 inch deep baking dish, placed on oven rack and hot water poured into dish to a depth of 1/3 the ramekin. Be sure to check at 13 mins. - a knife inserted, about, 1/4" from center of ramekin should come out clean and this means it's done as they will continue to cook once removed from the oven. This recipe is, also, nice with the ramekins coated with caramelized sugar and served as creme caramel which is how I did it since my torch isn't usable. I topped with a TBsp. of whipped, unsweetened, heavy cream (the more cream, bacon or butter in a receipe - the better!). Plan to serve in the small squash shells for Thanksgiving.
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53 users found this review helpful

Baked Cherry Tomatoes with Garlic

Reviewed: May 17, 2008
If to be served as appetizers can understand inserting the sliver of garlic in each but, as an addition to the buffet table, was easier for me to mince a clove of elephant garlic and sprinkle over the top plus add some garlic-infused olive oil. I used dried oregano (1/4 tsp. crushed) and, as others, baked for 12 mins. then, topped with chunks of a Greek Feta marinated in olive oil with oregano and basil. Second time, I prep'd about 3 times the recipe and, next day, served the remaining few topped with add'l Feta and popped under broiler for 2 mins. Next time, plan to toss the hot tomatoes with fresh spinach leaves and slivers of carmelized garlic. A versatile recipe - thank you for submitting it.
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26 users found this review helpful

Peanutty Ice Cream Pie

Reviewed: Jun. 23, 2008
I am evil ... followed recipe until: put half the ice cream into pie plate (9") put into freezer for 30 mins. and then topped with 10 diced Peanut Butter Cups before finishing it. A friend offered me $20 for the remaining pie (while we eating an extra-large piece of it!).
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19 users found this review helpful

Cola Pot Roast I

Reviewed: Feb. 10, 2010
Believe my minor changes/additions brought this recipe to a 5.5 - you must try it! Used the full 12oz bottle of Coke, replaced onion with red onion, used less salt (1/4 tsp), replaced garlic salt with 2 lg. garlic cloves, finely minced, used Italian stewed tomatoes, added 3 TB tomato paste to cut sweet of pkgd spaghetti sauce, 1/4 c. Swanson's beef broth, and one 1" x 1" bay leaf. Tied kitchen-twine around outside edge of a 3-lb. chuck roast before browning in a 5-qt. Dutch oven. Added all ingredients to the pot, brought to a boil then, covered and cooked in oven at 325 for 2-1/4 hrs (45 mins/lb). The gravy didn't require any thickening. Served with linguine and oven-roasted broccoli with sliced garlic and chili-oil. I very much like this pot roast and every dinner guest requested the recipe so, I send many thanks to the contributor!!
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17 users found this review helpful

Broccoli, Corn, and Green Bean Saute

Reviewed: Jun. 19, 2008
The colours and texture are nice but using canned green beans in anything other than three-bean salad is something I never do. Used haricots verts and in place of broccoli, used broccoli rabe as the slightly bitter/sharp flavour went well with the cheese. I cooked beans and broccoli rabe, separately, to the crisp stage and then heated with the corn. Plan to do this one again ~ thank you.
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8 users found this review helpful

Parmesan Potato Wedges

Reviewed: Apr. 16, 2009
As other reviewers did, I added more Parm (equal to bread crumbs) and baked at 425 for 28 mins. in toaster oven. I used a mix of Red Bliss and Yukon Gold, which I didn't peel, cut into 6 wedges each. I'm quite sure these could be partially cooked in the microwave and then put into a 450 oven for 10 - 12 mins. to finish cooking and 'crisp' the outside. The thought of serving them soggy from the microwave is most unappetizing.
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2 users found this review helpful

 
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