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Charley's Slow Cooker Mexican Style Meat

Reviewed: Oct. 29, 2009
Always a hit! People will think this recipe was passed down to you by a Mexican Grandma. People who have said it is too spicy-- the type of hot sauce you use and the kind of chilis you use can drastically impact the heat level of this dish- I come from a family that likes it spicy but not hot just for the sake of being hot, and they all love this. My 82 year old Grandma eats it with no problem (but again, we like spicy food). For the hot sauce,I use Cholula hot sauce ('Original' flavor), and for the diced green chilis, I use three of the little cans of diced green chilis they sell alongside canned refried beans-- the green chilis that come in those little 6oz (approx) cans aren't even hot, but they add a nice aroma and flavor. When I am making this for people other than my husband and I, I reduce or omit the cayenne unless I know the people I'm serving it to can handle it. I don't know how someone could say this was so hot they couldn't taste it- they need to reevaluate their ingredients- IF I used habanero hot sauce and fresh jalapenos for the diced chilis, I wouldn't be able to eat it either, but I don't think it's fair to give a recipe one star and say that the people who like it just want to prove how tough they are- maybe we all just used common sense and our own discretion.
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French Toast Casserole

Reviewed: Feb. 6, 2009
This gets four and a half stars for taste and 5+ for ease of preparation! If you like to make breakfast or you are having company, you must try this recipe. There is plenty of leeway for alterations to taste. I used mango jam and a dash of crushed cardamom on mine. It's an excellent base recipe. My houseguests loved it. I can't stress how easy this is to prepare. I used Egg Beaters (the kind with "yolks") and day old French bread off the sale rack. I made it the night before and I swear, it took six minutes to prepare. DO leave it in the full 50-60 minutes. If it's getting too brown on top before the time is up, put some aluminum foil on it and stick it back in the oven- it'll be fine. I can't wait to try this a hundred different ways. Thanks for sharing!
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5 users found this review helpful

Mexican Rice II

Reviewed: Dec. 23, 2008
Just like the restaurant! I recalculated it for 16 servings (Christmas dinner side). Don't worry about it 'puffing' just toast the rice a little in the oil and continue on with the recipie-- it WILL turn out. Very mild and basic, just authentic Mexican restaurants serve. If you want to spice it up, knock yourself out and put whatever you want in it, but Mexican rice is usually very mild to balance the heat from the main dish. This is a very good recipe and I know it will be devoured by all at Christmas dinner. Mi gusta!
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2 users found this review helpful

Cream Cheese Mints

Reviewed: Dec. 18, 2007
These are delicious. My Gramma made these for my wedding and this recipe is just like hers. I made them for Christmas, used red and green food coloring to make them look like individual red and green gift packages (from a Christmas mold I got at Walmart--the less detailed the mold, the better for this candy). I keep these in the freezer and take them out right before serving them (they don't freeze hard)- the colder they are the better!
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5 users found this review helpful

Candy Strawberries

Reviewed: Dec. 16, 2007
GORGEOUS! If you are even curious about these, then you MUST make them. They are so adorable and delicious. I made these along with several other candies for a small Christmas get together and these were such a hit. People thought they were real strawberries rolled in sugar! They were real converstation pieces as I was repeatedly asked how I made them. I told the story of how this was an old recipe I someone posted to AllRecipes and so many people thanked the poster that I had to try it. I am going to make them again next week before my parents and grandma come down to see us. These are the greatest thing, because they seem to be rarely made and unexpected-- older people remember them from their childhood and little kids are pretty excited about them, too. All around good stuff. I followed the recipe word for word and it made gorgeous, gemlike little strawberries. While you may not need all the things in the original recipe, I highly, highly recommend it. The ground walnuts/pecans add such an unusual texture. I put chopped nuts in the food processor and ran the blade on them until they were about the same as ground coffee and that seemed perfect. The green dyed almond slivers are just great for stems. All I did was put a handful of almond slivers in a little bowl and stirred in a few drops of green food coloring until they were coated. Just a great recipe. This is my new Christmas tradition!
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26 users found this review helpful

BAKER'S Classic Chocolate Fudge

Reviewed: Dec. 13, 2007
This came out tasting too bitter to eat. I cannot figure out what I did wrong. The only thing I can think of is, I must have microwaved the chocolate too long (even though I didn't microwave it any longer than the recipe said and I watched it very carefully. I thought from the ingredients that this recipe wouldn't be really good because it sounded too simple. When I read the reviews, I thought it must be a lot better than the recipe sounded. Unfortunately, I should have followed my intuition. I won't be serving this fudge to my guests. It's just too bitter. Now I have to go buy more tonight to make another batch of fudge (different recipe, obviously.
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6 users found this review helpful

Sweet Dinner Rolls

Reviewed: May 27, 2007
WOW! These came out just perfect on the first try. SO good. I'm going to make them for my Gramma. These are wonderful. Thanks so much for this terrific recipe.
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1 user found this review helpful

Kettle Corn

Reviewed: Jan. 25, 2007
This is a great recipe. The first time I followed it as it is, and my popcorn burned. I tried it again using the directions from the person who gave instructions on her 11-30-05 review, and it turned out really well. Thanks.
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