Paul G Recipe Reviews (Pg. 1) - Allrecipes.com (1145573)

cook's profile

Paul G

Reviews

Photos

Menus

 
View All Reviews Learn more

Spinach Deviled Eggs

Reviewed: Apr. 6, 2010
Here's how I made this recipe, to rave reviews: - I used about 5 oz fresh baby spinach, wilted (heat a little olive oil in a pan, stir in the spinach, and let sit for 2 minutes). - Skipped the butter, vinegar, and sugar. - Sprinkled a little paprika over the top (old habits die hard...I've done this for years with the deviled eggs I usually make). - Topped with either a slice of kalamata olive (not too big - they're strong) or some crumbled feta cheese. I used slightly more mayo and made the eggs the day I was serving them so the bacon wouldn't get soft.
Was this review helpful? [ YES ]
9 users found this review helpful

Roasted Garlic Bread

Reviewed: Jul. 27, 2009
Makes a really good garlic bread. The roasting gives the garlic a nice, mellow flavor. The verdict from our guests was the bread was too buttery and too soft, so next time I make this I'll try halving the butter and omitting one bulb of garlic. I'll also toast the bread on one side beforehand as another reviewer suggested. In case anyone was wondering (as I was), you'll end up with nice chunks of garlic on the bread but don't worry, thanks to the roasting they're not too strong. Overall the bread was a hit so I'll make it again.
Was this review helpful? [ YES ]
0 users found this review helpful

Chocolate Chip Pancakes

Reviewed: Jan. 10, 2009
Very fluffy. Worked well with 1/2 white flour and 1/2 whole wheat flour. This would be good, as others have pointed out, with blueberries or even plain. I added a touch of vanilla and a bit more milk.
Was this review helpful? [ YES ]
0 users found this review helpful

Libby's® Pumpkin Cranberry Bread

Reviewed: Nov. 12, 2008
Great recipe, even modified to healthy it up a little. I replaced half the flour with whole wheat white flour. I used raw sugar, leaving out 1/2 cup. I used egg substitute (the kind in a carton) instead of whole eggs. I used 1/4 cup oil and 3/4 unsweetened apple sauce instead of 1 cup oil. The verdict - everyone loved it, from kids to adults. I'll probably add 50% more cranberries next time, but this is definitely going in my recipe box.
Was this review helpful? [ YES ]
7 users found this review helpful

Chewy Maple Cookies

Reviewed: Apr. 24, 2007
Very good cookies indeed. I thought they were just ok, but my wife and kids loved them so what could I do except make more? Even those that don't care for coconut liked the taste. The cookies spread out quite a bit so make them small or give them lots of space.
Was this review helpful? [ YES ]
0 users found this review helpful

Maple Bacon Pancake

Reviewed: Apr. 8, 2007
Not bad. Really a 3 1/2 stars recipe. I would leave out the sugar completely. I halved the sugar and it was still plenty sweet. Besides, why mix granulated sugar with maple syrup? Next time I'll up the maple syrup a bit, or maybe drizzle some on top at the end of baking. Also, the baking time is way too short. Up the temperature to 400F and bake for 15 minutes, then check it.
Was this review helpful? [ YES ]
0 users found this review helpful

Maple Fudge

Reviewed: Apr. 7, 2007
Maple fudge is hard to make, that's for sure, but this recipe will work as it's close to one I've made. I went through a lot of maple before getting it right. The recipe I've used is 2 cups maple syrup (not pancake syrup), 1/2 cup light (table) cream, and a pinch of salt. That's it. You have to get the temperature high enough, near 240F. Coating the side of the pan with butter will help prevent boilover. Don't stir it while it cooks. Remove the pan from the heat and let it cool to 110F. Don't stir. Using a wooden spoon mix for about 3-4 minutes. If you don't mix it enough it won't set up, and if you mix it too much it will seize in the pan, becoming a hard mass almost instantly. I've erred both ways. It will look less glossy when it's ready. Turn the fudge into the pan and let it sit. And that's it. I think maple fudge is harder to make than other fudges. There is a lot less room for error with this recipe, so if you're not just fiddling around for fun (and you'd be upset if you lost a few dollars worth of syrup) then try something more likely to succeed.
Was this review helpful? [ YES ]
61 users found this review helpful

Christmas Creamy Egg Nog

Reviewed: Dec. 23, 2006
This eggnog is pretty good. I'm still searching for the perfect eggnog but this is a good start. Here are some tips: - Use pasteurized-in-shell eggs. You can buy them by the dozen. They're found with the regular eggs. I use them when I make ice cream as well. - 5 oz of sweetened condensed milk is a little confusing. The store I was at sells 5 oz cans of evaporated milk, which may explain why some people complained the recipe was not sweet at all. Also, sweetened condensed milk is sold by weight, so a 14 oz can of it doesn't have anywhere near 14 oz of liquid. I took the recipe as calling for 5 oz liquid (more than half the can) and it still could use a little more sweetening. - When separating your eggs, remember the tiniest bit of yolk in your whites will keep them from getting stiff. This recipe is good enough to bring to my in-laws for the family gathering, but for that batch I'm going to throw in some heavy cream. It's still not quite rich enough. For my trial batch I did mix in a little cinnamon, and I think I'll also throw in some allspice into the next batch. All in all a good recipe. Flexible enough to play with and still end up with something drinkable.
Was this review helpful? [ YES ]
28 users found this review helpful

Sweet Potato Casserole VI

Reviewed: Dec. 9, 2006
Here's what I did to make this a 5 star recipe that everyone raved about: - Bake fresh sweet potatoes, wrapped in foil, at 450F for one hour. - Halved the sugar (used only 1/2 cup) - Added 1/2 cup maple (not pancake!) syrup - Used only about 1/2-2/3 of the topping on a 9x13" dish. Using the whole amount lays it on too thick.
Was this review helpful? [ YES ]
3 users found this review helpful

Herbed Beef in Salt Crust

Reviewed: Dec. 27, 2003
This recipe works great. Just be sure to line the pan with foil as indicated (don't use cooking spray) and when drying the roast be gentle and try not to remove the spices. Be sure to show your guests the roast before you put it in and after you take it out - they'll be horrified by all the salt you use and fascinated at the salt crust after the roast is done. The roast itself comes out delicious. Don't buy a cheap roast - this recipe won't make tough meat any more tender (go with a slow cooker reciped if you have a cheap roast sitting around). Oh, and ignore the "sodium" amount in the nutrition info - obviously it's wrong because it figures you'll consume the salt.
Was this review helpful? [ YES ]
12 users found this review helpful

Spicy Pasta Salad

Reviewed: Aug. 31, 2003
Easy and tasty. I used sun-dried tomatoes in oil (drained and chopped) and it tasted fine. I like feta so I added a lot more, used the whole can of olives and used probably 12 oz of the dressing. Come to think of it, I used more green onions too. Hey, a pound of pasta is a lot. Instead of black beans I think garbanzo beans would be a complementary flavor. I don't know where the "spicy" comes in as it's not spicy, but it is very good.
Was this review helpful? [ YES ]
21 users found this review helpful

Cindy's Tasty Wings

Reviewed: Dec. 11, 2002
This is the most disgusting recipe ever...on paper. I thought it was some kind of a joke. It got good reviews so I made it for my wife as she was having some friends over (who better to experiment on?) It was a huge hit! I was asked for the recipe by a couple of people (though I'll have to change the name so I stop getting asked "who's Cindy?") Don't worry about getting the wings perfectly covered with the preserves - it all slides off anyway. I cooked at 350 for the hour and got nice browning - I could see where 400 would burn. When done, just pour the whole mess into a crockpot to keep warm and serve. Be sure to have pen and paper handy so people can write the recipe down...they *will* ask. I've been told I have to make this recipe for family at Christmas too (have I raved enough about it?)
Was this review helpful? [ YES ]
142 users found this review helpful

Easy Ham and Noodles

Reviewed: Sep. 10, 2002
Easy to make, it tastes like you'd expect. You won't be disappointed by the recipe, but neither will you be wowed. Think tuna noodle casserole with ham and cheese. I'll serve it again but not regularly.
Was this review helpful? [ YES ]
2 users found this review helpful

Mahogany Chicken Wings

Reviewed: Sep. 10, 2002
One of the best non-Buffalo wing recipes. They're not hot at all so perfect for those with delicate tongues. I serve them from a crock pot so they're nice and saucy when people take them.
Was this review helpful? [ YES ]
7 users found this review helpful

Heavenly Potatoes and Ham

Reviewed: Sep. 10, 2002
A yummy recipe, not surprising considering what's in it. It's easy to make and makes plenty. It's a very flexible recipe that is well suited to substitution - a hard recipe to screw up.
Was this review helpful? [ YES ]
4 users found this review helpful

Baked Zucchini

Reviewed: Sep. 10, 2002
Easy to make, tasty, if not the healthiest use of a vegetable. You can *definitely* use 2 large or 3 medium zucchini in this recipe as there is plenty of filling. Adding mozzarella or provolne is an excellent idea. If I make this again I'd try a dash of worstershire or Tabasco in the mix.
Was this review helpful? [ YES ]
2 users found this review helpful

Single Crust Peach Pie

Reviewed: Aug. 4, 2002
Two comments: - The trick to making it less "soupy" is to drain the peaches...yes, even with fresh peaches. After slicing I recommend putting the slices in a colander while you prepare the rest of the ingredients. You may be surprised at how much juice comes off while they sit. Don't slice them directly into the crust or you will get soupy pie! - Serve soon after baking. It's a beautiful pie fresh from the oven but as it sits it looks less attractive (the topping absorbs the liquid). Still tastes good but if you're having company I would do everything up to the placing the topping ahead of time, then put the topping on and bake when you're ready to serve.
Was this review helpful? [ YES ]
139 users found this review helpful

Easiest BBQ Pork Chops

Reviewed: Mar. 10, 2002
I was skeptical of this recipe but decided to give it a try. I'm glad I did! It's easy and very tasty. I used 1 1/2" thick boneless pork chops and I didn't even need a knife to cut them, they were so tender. Kids loved it too. Went great over rice.
Was this review helpful? [ YES ]
22 users found this review helpful

Snickerdoodles V

Reviewed: Dec. 15, 2001
This is the classic snickerdoodle...loved by all. Accept no substitutes!
Was this review helpful? [ YES ]
4 users found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Dec. 15, 2001
An excellent cookie that is attractive as well. I ended up with 36 cookies by following the recipe, except I cut the cherries in half...whole cherries are a bit large for these cookies I think.
Was this review helpful? [ YES ]
4 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States