Plaisham Recipe Reviews (Pg. 1) - (11179069)

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Reviewed: Oct. 19, 2011
Love sweetbreads....very mild white meat...Actually folks closer to "it tastes like chicken" but better. I like to press mine after enitial parboiling to firm up.....1-2 mins. them press between pie plates ( cover with wrap please. and then just very lightly dust with flour and quick pan fry in butter. Don't muck around with it. just butter salt and pepper. Oh and do NOT overcook!!!!! most of the time mine just hit the pan with butter and then some salt and pepper.
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27 users found this review helpful

Bean Burgers

Reviewed: Mar. 6, 2011 stole my family recipe!! I always have soaked cooked beans on hand. Soak them in slowcooker and then just turn on in am. Everything goes in food processer at night. I don't usually "bread" them with cornmeal though. Just flour or breadcrumbs. Also I spice it myself with ordinary "panko" type bread crumbs. Oh anything handy. lol Panko bread crumbs are just stale white bread grated on box grater large holes. I am a miser and learned that one long ago. Four stars cause of changes. But hey folks it's easier than it looks
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12 users found this review helpful

Fish Stock

Reviewed: Sep. 22, 2010
Plain, simple and no wine or weird ingredients. Wheee
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11 users found this review helpful

Creamed Cabbage

Reviewed: Mar. 21, 2013
lol I keep forgetting that I am old. (66) This is basic white sauce with cheese. This is the best recipe to know. Then add flavourings. Add cheddar for noodles or macaroni. Same recipe...different cheese. Once you know the basics for thin, medium and thick white sauce...can be used for all sorts of things. I love creamed peas. or with different herbs...oh and garlic. for potatoes too. OOO creamed spuds are great. And of course cabbage, cauliflower. Geesh I should be writing a blog here. Sorry. This is the basic sauce when they call it "scalloped".
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10 users found this review helpful

Fluffy Carrot Muffins with Cream Cheese Frosting

Reviewed: Aug. 19, 2011
Just read all the reviews...I don't know what people are doing wrong..But...this is the third time I have had to print this recipe...I am a slob lol. I have made these 8 times or more...ALWAYS perfect. I do add nutmeg ( love the stuff) and I never bother with icing. just butter them. curiously though sometimes cooking times need increasing??? go figure.
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8 users found this review helpful

Cheddar Biscuit Cups

Reviewed: Sep. 28, 2010
10 stars. I doubled the recipe and made 24 MINI muffins. sprinkled the top with a Club House Herb mix (mostly for looks). Cooked 375 for 10 minutes. had to let rest for ohh 30secs to get out. and then wheee ice cold butter and warm buns. lol I at 5 standing at counter...Hey they were minis...right??? Oh yeah I had a little batter left over but that just went on a pie plate for two BIG drop biscuits. so I guess that depends on your size of tin. will be making these again and again. They really were great.
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6 users found this review helpful

Fish Sinigang (Tilapia) - Filipino Sour Broth Dish

Reviewed: Sep. 22, 2010
Actually it is unrated. but no where to just ask question first. I have trouble finding tamarind. Can I sub with lemon or lime???
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6 users found this review helpful

Fiesta Conch

Reviewed: Jun. 3, 2012
Hmmm....a common pasta sauce with conch. But I rated just for the fun of the instructions!!!......."shells removed" lol lol
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4 users found this review helpful

Barbecued Lima Beans

Reviewed: Oct. 25, 2011
That's over a cup of sugar!! when you add whatever on earth "pancake" syrup is. There are at least 5 kinds of Pancake syrup. I am presuming she means "maple" or fake maple. For 16 oz of beans??? Just put sugar bowl on table. sooo cut sugar a bit add some mustard powder. double the bacon or better yet use salt pork Very unhappy with recipe...ended up draining most of sugar off and starting over. Still bland and sweet.
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4 users found this review helpful

Kansas Tomato Sandwich

Reviewed: Sep. 3, 2010
Use mayo instead of butter!! love it. I sometimes add an anchovie fillet to it...salt addict here.
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4 users found this review helpful

Irish Soda Bread in a Skillet

Reviewed: Mar. 19, 2010
8" fry pan.....followed instructions.....perfect!!
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4 users found this review helpful

Raspados de Tamarindo (Tamarind Ices)

Reviewed: Dec. 16, 2013
I just boil the pods down, strain, reduce again and keep in small jars. fridge or freeze. Then just add sugar and water as needed with the ice. that way I also have the plain puree for marinades and coatings for roast meat, or make chutney or any number of sauces. Why limit yourself to just drinks?? And people can sweeten to taste. I like it super sweet, my granddaughter loves it sour. But it is a great drink in summer...I hope people try it.
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1 user found this review helpful

Cornbread Muffins I

Reviewed: Mar. 24, 2014
The best basic one...I made changes so not really a fair rating....changed the butter to lard...I prefer lard when making savoury...I added whole chopped jalepeno and some jarred red pepper and real corn...not frozen. AND cause it was savoury I used sour cream instead of honey....still need the white stuff though. AND then I made 30 mini muffins....they were great. But I have been cooking a LONG time so understand where changes can be made. But dang they turned out good. Oh and 10/12 minutes in 350'....check at ten.
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0 users found this review helpful

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