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Pizza Rustica (A Sicilian Sausage and Proscuitto Pie)

Reviewed: Apr. 15, 2014
It is so wonderful to see this very traditional and very diverse recipe shared here. I have taken on the tradition of making this pie every year for Easter with my family. We use different meats than this recipe but this "meat pie" is different with every single family that still makes it. It was known as a "poor man's meal" during the depression. People used whatever they had on hand to make this and it became a very personal recipe. Every recipe/list of ingredients are different therefore, it is TRULY a FAMILY TRADITION when we make it. This Particular version is a wonderful recipe. Myjo's version is the same as my Grandmother made. There is nothing greater than to take a bite and feel like you are right back with family members that have since passed on. It truly is like coming home again. In my Mother's version, we use Italian ham (Ham Cappi), American Ham, Pepperoni and Salami instead of the sausage. As I said, there are many different versions of this pie, but of all that I have tasted, I have never found one that I didn't like. Thank you Myjo for sharing such a tradition with all of us. P.S., the cracked black pepper does make the difference! We use it also.
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Sweet Cornbread Cake

Reviewed: Feb. 15, 2014
Made exactly as recipe stated. This is incredibly delicious, moist and super easy to make. You cannot mess this recipe up. My 6 year old made this with my supervision. This is a great recipe to introduce the love of baking with your little one. The full recipe makes a large amount so it is perfect for brunch or when you'll have a few people over....otherwise do what we do. Enjoy it all week long. Thank you so much for this terrific corn bread cake recipe. Even those that do not like traditional corn bread absolutely devour this one!!
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Vodka Sauce

Reviewed: Aug. 11, 2013
Racquelle, This recipe is absolutely wonderful!!! I made it just the way you instructed. We don't like spicy so I just didn't add the crushed pepper. I am from Italian heritage and it is "tradition" that you let your sauce cook for hours....so that's what I did. (about 3 hours for this sauce) The aroma filled my entire house! Unfortunately, this first pot was for a catering job my husband was doing and so we couldn't eat it!! But my 5 year old daughter and I were "tasting" it a lot and she loved it so much she wanted me to fill a bowl with it so she could eat it with a spoon! Needless to say, Today I'm making another batch for us to eat!!! Thank you so much for sharing this recipe. It is easy and very tasty. If anyone is having trouble with this recipe, I think cooking it longer will enhance the wonderful flavors! Racqelle, your recipe was a big hit for the party we catered also!
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To Die For Blueberry Muffins

Reviewed: Feb. 5, 2013
I think these are by far the best Blueberry muffins I have ever had. Simply delicious! And such an easy batter to work with. There is nothing I would change about this recipe! Thank You Colleen!
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Buttercream Icing

Reviewed: Jan. 18, 2013
It's truly a buttercream frosting. I made the recipe exactly as it appears and just made sure to use my Kitchenaid mixer and mix it for a long time. It whipped to the right consistency. I "liked" it but I was not thrilled with it. I guess in my mind I was thinking that if I made buttercream frosting from scratch it would have a little more of a Homemade taste. But it's just exactly the same as a bakery cake frosting and that's why I rated it a 4. I agree with a previous poster that if you are going to rate a recipe, you have to rate it as is. If you make all these changes, then it is YOUR recipe and not the person's who originlly shared it with us.
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2 users found this review helpful

Almond Shortbread I

Reviewed: Dec. 22, 2012
Just made these...I have to say thank you for all the reviews because I think they are the reason I thought this recipe was so easy. I made one circular log and one square log and put them in frig for 1 hour. I did roast almonds, crushed them fine and mixed with sugar and cinnamon and rolled the cookie logs into that before slicing them. (and the hint of using my Kitchenaid for every step was especially helpful....You were right...having the mixer beat the dough longer allowed it to become soft and smooth...not crumbled like some people reported.) My 5 year old helped me sprinkle colored sugar on them just before setting them into the oven. Simple, easy and yummy. Thanks for this recipe. I never made shortbread before because I thought it was a very hard cookie to make. This was so easy!
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Pignoli Cookies II

Reviewed: Oct. 6, 2012
actually, my sister in law made these and they are terrific! I'm going to make them next bc these are my husbands favorite cookie! She did say that you must whip the egg whites or they come out flat. Her's were perfect! Better than the bakery for sure!
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4 users found this review helpful

Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Mar. 5, 2011
This is absolutely the best cheesecake ever! I am from Italian decent also and I have had family members make the "authentic Italian Ricotta Cheesecake" when I was a child. Over the years I have asked for theit recipe but was always told "Oh, I'll give it to you", but no one ever actually shared it with me. Thank you so very much for sharing what is clearly a family secret. I, like you, believe that everyone needs to know how to make this very authentic and traditional cheesecake. THIS WAS FABULOUS! And I will surely share it with my daughter as this is going to be a family favorite of ours for years to come!
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4 users found this review helpful

Zesty Chicken Meatloaf

Reviewed: Jan. 13, 2011
How can you go wrong with this one? I use ground chicken a lot and have had mixed turn out with consistency. I found using a 12 grain bread instead of bread crumbs is helpful with moistness every time I use the chicken, so I used half the bread crumbs and half the 12 grain bread. I decided to make this meat mixture into stuffed red peppers and at the end I sprinkled the cheese on top and then crushed some tortilla chips and put that on top for a little crunch....delicious! Thanks Linda for the idea. My husband only eats chicken so it is always great to get new ideas!
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Quaresimali (Lenten Almond Biscuits)

Reviewed: Feb. 27, 2010
Absolutely great tasting! This was a favorite of my Dad's and eating them with my Mom had us thinking of fun times spent with him. I did have trouble with the dough. It was very crumbly where I could not form the dough into any sort of a form to bake. I had to add 1 more egg and 2 more tablesoons of butter to the recipe. It then was a little bit wet, but just a touch of flour to handle the dough worked fine. I am a bit of a biscotti nut in that I love to bake all different kinds. This BY FAR is the best biscotti recipe I have ever made. Very Authentic in flavor. Thank you so much Rosina for sharing this recipe with us! I will have to always have a batch of these on hand for when unexpected guests arrive!
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5 users found this review helpful

Easy Cream Cheese Danish

Reviewed: Dec. 8, 2009
absolutely delicious and so easy to make. They are better than the danish you get at your local bakery! I made them into individual danishes by cutting out diamind shapes from the crescent roll dough. You will have to make a bit of a "pocket" for the filling or else the filling will run out a bit, but oh so worth the extra effort. My husband and father in law are HUGE "anything Cheese" fans and they flipped with this one! I will soon post a picture of the danishes to show the shape I made them into! But these are truly fantastic.
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Easter Grain Pie

Reviewed: Dec. 29, 2007
Thank you for sharing this recipe. My Mom has a very intense, all day cooking version which is Out of this world, but I don't have all that time. This sounds very close to my Moms version. Mom will be 86 years old this summer, and She decided this year that she is just not up to making it. OH NO!!! This will be a huge surprise to her and my family...as we were all very disappointed that we weren't going to have Our "Pizza Grain Pie" this year. Thank you, Thank You, Thank You!!
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12 users found this review helpful

Italian Anise Toast

Reviewed: Dec. 7, 2007
Texture is real nice. A good dunking toast. A little less flavorful than I would prefer, but I am a huge fan of Anise. I just used both Anise flavoring AND the anise seeds to get the cookies to my prefered level of flavor. I also made this recipe using Almonds and Almond flavoring and they were terrific also. A nice touch is to drizzle a little glaze using your choice of flavored extract (Almond or Anise were mine) with confectioners sugar and a little milk. So good you may not wait for the glaze to dry before you eat them!!
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3 users found this review helpful

Snow Flakes

Reviewed: Dec. 6, 2007
I love this recipe. The orange zest gives this recipe that "special touch" that makes these cookies stand out among other Spritz cookies. I had forgotten to put the colored sugar sprinkles on one batch, so I took the advise of another poster and made a glaze of orange flavoring with confectioners sugar and a little milk. Well, THAT topped it!! Now my family say's, "Glaze them all from now on!!" This is an especially easy recipe to follow and baking time is real quick. I baked them for 10 minutes and they were perfect!! I didn't get as many cookies as the recipe stated, but I will just double the recipe for next time. You can't go wrong with this one!! Enjoy!!
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3 users found this review helpful

Candied Fruit Biscotti

Reviewed: Jan. 7, 2007
I made these for Christmas this year based on the reviews I read. These Biscotti's were very nice. I made them as the recipe called and also with white chocolate along the bottom. I loved them either way. I brought some to work and they were a big hit with my co-workers also. The dried candy was a bit hard and chewy. Not sure why that happened or if anyone else had this problem. Thanks to others who told that the dough would be very sticky. I was prepared for that and therefore was able to work well with it with a little more flour. I used just enough to be easier to handle and tried to handle it as little as possible as not to dry them out. Thank you for this recipe. I will make these again and again!
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26 users found this review helpful

 
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