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Tuna Noodle Casserole

Reviewed: Jan. 24, 2007
I prepared this for dinner last night and really enjoyed it. I didn't add the pimentos since I didn't have any on hand but next time I make this I will surely add them. The celery, onion and green pepper were a nice change of pace from the peas that so many recipes call for (although they could be added quite nicely if desired). I will definintely make this again.
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15 users found this review helpful

Chicken In Sour Cream

Reviewed: Feb. 10, 2009
Looking for something to make with boneless,skinless chicken thighs, I decided to try this recipe. I placed a few sliced potatoes and carrots in the bottom of the 9x13 greased baking dish as suggested by "SYDLY", and sprinkled with pepper and garlic powder. I browned the boneless-skinless thighs on both sides in a hot nonstick pan (no need for any oil), until they were nice and golden and placed these on top of the vegetables in the pan. I put the sauce ingredients in the same nonstick pan (to stir up any juices and brown bits left from the chicken) over medium heat along with at least 1/2 cup. of 1% milk and stirred well to combine. I left out the salt and lemon juice since I didn't have any, and only used 1/2 of the dry onion soup as others have suggested. Poured the sauce covering everything in the baking dish and baked as directed. This turned out delicious. I was surprised since I do not like sour cream. It had wonderful flavor which was not overpowered by any one ingredient. The wonderful taste makes up for what this dish might lack in eye appeal. Next time I would like to try using fat free sour cream. Thanks for the recipe and thanks for the suggestions of others.
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9 users found this review helpful

Baked Penne and Smoked Sausage

Reviewed: Mar. 18, 2010
First I must say I am reviewing the original recipe that appeared in magazine advertisements several years ago. I don't know why they changed the recipe because the original one was great. The differences are...use cream of celery soup instead of the mushroom soup, use 1 1/2 cups milk instead of 2 1/2, use 4 cups cooked penne, which is 2 1/2 cups uncooked or 8 oz., use mozzarella instead of cheddar and use the cheddar French Fried Onions. Put together the same way but bake uncovered for 30 minutes before adding remaining onions and cheese and baking the additional 3 minutes. I did make 2 variations from this recipe, I used 2 cups fully cooked cubed ham instead of the sausage only because my husband doesn't like sausage, and I used half mozzarella and half cheddar. This turned out great and was loved by everyone. The changes I made weren't enough to affect my rating because this would be excellent as written (magazine version). Give it a try.
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55 users found this review helpful

Buttercream Icing

Reviewed: Mar. 20, 2010
I have been making this frosting for 28 years. It is the Wilton recipe. I make it just as written and it's great for icing cakes and cupcakes and doing piping work. When decorating a cake you may need to make a double batch. A 2 lb. bag of confectioners sugar is perfect for this. Dont worry about leftover frosting...it freezes well. I do not use all butter as some people swear by. I think the shortening adds some stability especially when doing a lot of piping work. The warmth of your hands around the decorating bag could make the frosting break down easier when using all butter. The taste is excellent just as written. The amount of milk needed may have to be adjusted slightly due to humidity and temperature. The only thing I do differently, is to beat on low spead so as not to incorporate too much air into the frosting. This creates a very smooth and creamy frosting that results in a flawless finish to your iced cakes. A perfect canvas for adding flowers, borders and whatever else your creativity inspires.
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72 users found this review helpful

Awesome Pasta Salad

Reviewed: Jun. 6, 2010
This Pasta Salad recipe is so very easy to adapt to personal taste and a great recipe to start with. I never measure amounts when making this salad yet it comes out great every time. To me, the pasta is not the star of a pasta salad but a supporting player to all the rest of the ingredients. I know many people like to use the tri-color pasta but not me. When it cooks the colors wash out and the pale pasta colors really distract from the beauty of the colorful vegetables and other ingredients. I use quite a few regular tomatoes cut in half (seeds removed) and then cut in little wedges. I use quite a bit of quartered and sliced English (seedless) cucumber (patted dry on paper towel). I do use green pepper in small one inch slices. Definitely add some finely chopped red onion for flavor and a lovely color addition. I don't add olives because I don't like them. I don't add pimento. You can change up the cheese. Last time I used a "Cheddar-Jack" cheese and it was great. I do use the salami and I use turkey pepperoni (so much better and less greasy than regular). My one and only "MUST" when making this salad is NOT to use a bottled Italian dressing. The national brand that you make yourself is 10 thousand times superior to the bottled stuff. Try it next time and I think you'll agree. Whether you make Irlandes recipe as written, or change it up to suit your own taste, you'll end up with a wonderful salad sure to please your guests. Thank ou so much Irlandes for sharing your recipe.
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26 users found this review helpful

Whipped Shortbread Cookies

Reviewed: Dec. 6, 2010
I too had high hopes for this recipe but I was disappointed with the results. I truly dislike when someone bashes a recipe. I try to find the good in a recipe and the good thing was, these did taste good. I, like others, did find these to be overly delicate and they did disintegrate in your mouth into a sandy, albeit tasty, mouthful. I did beat the ingredients with my Sunbeam Mixer for the specified amount of time and the dough (more the consistancy of a batter) was very well whipped. I formed the cookies using a pastry bag and that worked well. I baked these on parchment paper using air-bake cookie sheets, until golden brown around the edges. Extremely fragile while warm. Even when cooled to room temperature they remained very fragile. I did find that refrigerating them did help them to hold together better while holding and eating them. I think I will use a more traditional shortbread recipe as shortbread is one of my husband"s favorites. Sorry I couldn't give this a higher rating.
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5 users found this review helpful

Cranberry Swirl Coffee Cake

Reviewed: Dec. 26, 2010
Oh wow, was this ever good!! I decided to try this as part of our Christmas Brunch this year and I was not disappointed. Per other reviews stating it did not bake up very high. I recalculated it for 19 servings. Don't bother with the extra teaspoon of butter or the extra tablespoon of flour called for in the recalculation. I also used 3 whole eggs instead of 2-3/4 eggs called for in the recalculation. I baked it in my favorite old aluminm "Bundt" pan. It baked right to the top perfectly in 50 minutes. I used most of a 14 ounce can of the whole berry cranberry sauce. I was afraid to use the whole can. Next time I think I will try the whole can...and there will definitely be a next time. I finished off with a simple glaze of confectionery sugar, orange juice and orange zest after the cake was completely cool. The zest is what gave the glaze its flavor. I baked the cake on the morning of Christmas Eve and glazed the cake on Christmas morning. The cake was not in the least dry. One hint: As soon as removing from the pan, (after cooling in the pan about 15 minutes), I wrapped plastic wrap around the cake while still hot and left it like that (eventually putting the cake dome over the top) until the next morning and then glazed the cake. For those of you not too fond of cranberries, do not let that stop you from trying this recipe. The cranberry taste is very understated. Just a wonderful, wonderful recipe. Thanks you so much for sharing Laura!
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10 users found this review helpful

Slow Cooker Teriyaki Pork Tenderloin

Reviewed: Jan. 13, 2011
I really enjoyed this very easy recipe. The terriyaki flavor is not overly strong. I was hoping that my husband, who is not a fan of terriyaki sauce, would like this but alas he didn't. He's been super picky lately so he doesn't get a vote. Ha-ha! I used 1/4 tsp. red pepper flakes in place of the peppers as we don't care for things very spicy. My son who stopped by had to try it and he really liked it. He would have loved it with more pepper flakes or the peppers as he likes things spicy. I cooked it about 8 hours on low only because dinner was delayed but it probably would have been nicely done in 6. It was still wonderful at 8 hours however. I thickened the liquid in the slow-cooker with a cornstarch and cold water slurry and my son enjoyed it over the pork. I would definitely recommend this recipe. Wish I could make it again but I have to find things that Mr. Picky would like. Thanks for a great recipe StayHomeCook
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5 users found this review helpful

Rhubarb Sour Cream Pie

Reviewed: May 22, 2011
I really dislike giving negative reviews but I truly did not care for this pie. When I saw the recipe (different from any kind of rhubarb pie I've ever made) and all the positive reviews, I was really anxious to try it. I thought the rhubarb got lost among all the other ingredients. In a rhubarb pie, I think the rhubarb should shine as the dominant ingredient. I'll stick with traditional rhubarb pie. Thank you for posting the recipe. Many other people on this site do enjoy it.
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4 users found this review helpful

High Five Orange Rolls

Reviewed: Nov. 7, 2011
A MUST! Wonderful! I saw this recipe and had to try it. It makes plenty so I knew I would have enough to give to a friend and enough for my family. I made the dough but erred several times. I didn't realize it only called for 1/4 cup of the pudding mix until AFTER I had already added the whole package. Also, while writing this review and re-reading the recipe...I discovered that I inadvertantly left out the salt. It made no difference. These stilled turned out wonderful. I divided the dough in two uneven portions just to make it easier for me to work with. The smaller portion I made into 9 rolls which I placed in a 9x9 inch pan. The larger portion I cut into 12 rolls and placed in a 9x13 inch pan. (I used a long piece of dental floss slid under the roll, criss-crossed on top and pulled to "cut" each roll. Works very nicely and keeps the rolls nice and round.) I placed the larger pan in the fridge to save and bake the next day. The smaller pan I let rise to bake the same day. We keep the house cool so I let them rise in a slightly warm oven (that had been turned on for just a minute then turned off) with a bowl of hot water on the rack underneath. After I baked and frosted them, hubby delivered them to my friend who raved. I couldn't wait to bake the second pan the next day for us. Well worth the wait! Makes more than enough frosting so I froze some for the next time. Do not leave out the zest as that adds a deeper orange flavor. I will also add zest to the frosting next time.
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41 users found this review helpful

Zebra Cake III

Reviewed: Jun. 15, 2012
My mom made this a few times when I was young. I had all but forgotten it until one day quite a few years ago, a vague memory popped into my head. I went searching for the cookies that she might have used and found them on the top shelf at the grocery store. I knew they were the right ones because the recipe is still on the box. It is such a quick and easy dessert. Perfect for those who are baking challenged or those who just want to make something quick and easy. Easy enough for a weeknight dinner but the presentation is also nice enough for company. I have made this with thawed, frozen whipped topping and it turned out just fine. Thanks for the memories.
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3 users found this review helpful

Pudding Breeze

Reviewed: Mar. 20, 2013
My Mother-in-law made this many years ago (with a different name) in both the chocolate version and the pistachio. They were both very good. (She always added walnuts to the crust and sometimes sprinkled them on top.) To "jmellas", is it possible that you picked up the "cook and serve" kind of pudding rather than the "instant", by accident? This happened to me once (only in the reverse) since the boxes looked extremely similar. This would explain why your pudding layer remained a "soupy mess". Otherwise I don't see how the pudding layer would not have firmed up a bit. I hope this lends some insight on what might have happened.
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2 users found this review helpful

Granny's Strawberry Preserves-Filled Cookies

Reviewed: Nov. 14, 2013
This is the exact same recipe that my mother-in-law used to make. These cookies are absolutely wonderful. This was such a special and beloved recipe, that my mother-in-law would not share it outside of the family. (I guess the cat is out of the bag now.) This recipe is perfect as is. No additional flour is needed, just a well floured board and delicate handling. Do not substitute cinnamon for the nutmeg. The nutmeg lends a wonderful flavor that compliments the strawberry filling nicely. They do spread a bit. I use probably closer to a 1 1/2 inch round cookie cutter. When first baked, these are a little crispy on the edges but if you freeze them in single layers separated by wax paper, they are nicely soft when defrosted. Wonderful, wonderful recipe!!!!!
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1 user found this review helpful

Cranberry-Orange Dream

Reviewed: Apr. 28, 2014
Love this recipe. I'd give it more stars if I could. I've made this several times now. I follow the directions exactly as written, however I use 2-15 oz. cans of well drained mandarin oranges in the top layer. All the flavors compliment each other beautifully. This dessert would work well for any time of year. It makes a festive holiday dessert as well as a light, cool dessert during the hot summer months. Sugar-free Jello and light cream cheese work very well with wonderful results if fewer calories are desired. This dessert holds up well in the fridge. Just finished the left-overs 3 days later and it was still very fresh. Try it. You won't be sorry.
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0 users found this review helpful

Marinated Grilled Chicken II

Reviewed: May 29, 2014
I've used Italian Dressing to marinate chicken breast for many years. I don't add salt (there is penty in the dressing for my taste and I don't use lemon pepper as I am not a fan). As much as I hate bottled Italian dressing (I use the G... S...... brand you make yourself to use on salads. It's the very best in my opinion), I surprisingly use K.... Zesty Fat Free dressing as the marinade for chicken and it turns out great. I usually cut my chicken breasts up into 3 pieces each to make them more uniform in size, place in a plastic zipper bag and pour on enough dressing to cover fully. Squeeze the bag to make sure the dressing is thoroughly covering all surfaces of each piece of chicken. I do this in the morning and place in the fridge and squeeze the bag and flip over several times during the day to keep all the breast pieces covered. Grill until cooked through. Make sure not to over cook or it will be dry. I usually cook up a whole "family pack" of chicken (even though there are only two of us still home) so we have lots left over. As others have said, leftovers are great sliced and served on top of a tossed salad. We also use in sandwich wraps and in chicken Quesadillas (sp?). Endless possibilities.
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2 users found this review helpful

 
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