Pan Handle Profile - Allrecipes.com (11419927)

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Pan Handle


Pan Handle
 
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Member Since: Jun. 2010
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Recipe Reviews 5 reviews
Baked French Fries I
I don't understand all these glowing reviews. First of all, why would you write the recipe for ONE potato? How about at least four potatoes? I had to guess on the spices because I didn't realize it was for one until I had already peeled and cut half a 10 lb bag. I tried flipping them halfway through and they STUCK to the pan and FELL apart. I didn't think I would have to spray the pan with the oil already on them, but I apparently there wasn't enough. What a WASTE of time and potatoes!!

3 users found this review helpful
Reviewed On: Oct. 22, 2011
Albondigas Soup I
Great classic, base soup. Warning: You'll need at least an 8 qt. pot. Did not have jar salsa so I made my own (2 chopped tomatoes, 2 cloves minced garlic, 1/2 chopped onion, 2T olive oil, 1/4 c lemon juice, 3T diced/canned green chilis, S&P). Used 3, 32 oz. containers of broth (1 beef, 1 chicken, 1 veg). Also increasedthe oregano and and basil to 1T (you can barely taste them if you don't). Baked very tiny meatballs (no larger than 1" in diameter--trick using collander doesn't really save any time over making by hand) in 350 oven for 25 mins. Sauteed onion with 1 cup carrots in a little olive oil before adding rest of soup ingredients. As suggested, when simmering was reached, I dropped the cooked meatballs in and simmered 40 mins more. Perfecto!

7 users found this review helpful
Reviewed On: Jul. 20, 2011
Rice Pudding III
I only wish I had found this article before attempting this recipe: http://allrecipes.com/HowTo/How-to-Make-Rice-Pudding/Detail.aspx : I've always been one to gloss over negative reviews, considering how many others are very positive--thinking the former folks might have just gotten it wrong--but, not this time...the nays have it. There is something WRONG about this recipe. First, 7 is WAY too many eggs. Second, this rice "soup" requires at least a 3.5 qt dish. Third, a 300 degree oven will barely dry sliced bread, how can it cook a giant quiche (which is really what this is)? Fourth, 45 minutes is laughable. I had to leave it in there least an hour just to get enough thickness to stir it (so the spattering of rice wouldn't settle at the bottom). I threw it in for another 45 at 325 and it was still undercooked, separated, and inedible. Stove top seems the better way to go.

3 users found this review helpful
Reviewed On: Jul. 10, 2011
 
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