PAMKAY Recipe Reviews (Pg. 1) - Allrecipes.com (1152631)

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Sesame Parmesan Zucchini

Reviewed: Jun. 10, 2013
This recipe was easy and delicious, and the flavor is a perfect complement for almost any type of grilled food. I used 2 smallish zucchinis, and perhaps could have reduced the olive oil a bit, but the recipe is truly just fine as written. (The liquid on the cookie sheet after baking is water from the zucchini, not exess oil.) We will definitely be making this dish again!
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Curried Pork Chops and Cauliflower with Basmati Rice

Reviewed: Mar. 28, 2013
I made this recipe because I had planned to make pork chops for dinner, with cauliflower as a vegetable side dish, and this sounded like an interesting variation on the same old-same old. As an added bonus, it was a one-dish meal. I did make a few substitutions based on what I had in the house - half & half instead of buttermilk, rhubarb chutney (Bifana, also from this web site) instead of apple, regular onions sauteed with the pork chops instead of green. And because my husband and I are both curry wimps, I cut way back on the amount of the curry powder I used - maybe half (or even less) than what the recipe called for. In spite of these changes, our meal was absolutely delicious. In the lovely creamy sauce, the sweetness of the chutney with the sharpness of the curry powder was a wonderful combination. We will definitely be having this meal again!
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Beer Braised Irish Stew and Colcannon

Reviewed: Mar. 19, 2012
I looked for a St Patrick's Day meal that didn't involve either corned beef or lamb, and this is what I chose. We were not disappointed! I used a red beer instead of a dark (because that was what I had in the house), and, like some other reviewers, I cooked the cabbage in the bacon drippings, rather than the microwave. I did wind up thickening the stew liquid with more flour before I served it, which made a rich and tangy gravy. I used a bit less meat and added more carrots and onions, but that is just a personal preference. Since I didn't have a Dutch oven, I simmered the pot on the top of the stove at low heat for a couple of hours, and the beef was melt-in-your-mouth tender. Serving the stew on top of the colcannon was a wonderful combination. This is a definite keeper! But getting 8 servings from it, as written? Not in my house - perhaps we just enjoyed it TOO much!
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Squash with Tomato and Feta Cheese

Reviewed: May 24, 2010
We had this as a side dish for dinner last night and absolutely loved it. I substituted evaporated milk for the heavy cream and 1/2 tsp dried rosemary for the fresh, because that was what I had on hand. Next time, this will be a vegetarian main dish supper for us!
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Golden Coconut Pie

Reviewed: May 24, 2010
5 stars for sure! My husband had been asking me to make a coconut pie, and I accidently bought unsweetened coconut instead of sweetened. I found this recipe and read the excellent reviews, and decided to give it a try, using my unsweetened coconut. It was absolutely wonderful! I have always been a fan of coconut cream pie, but I don't think I'll even bother with those any more, after tasting this one. Next time I'm going to really splurge and buy coconut milk instead of using regular milk. This pie is rich, satisfying, and delicious.
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2 users found this review helpful

Blonde Brownies I

Reviewed: Jan. 18, 2010
Wow - these are addicting! I was looking for a recipe to use up the 3/4C of chocolate chips that I had left from another recipe. (Now I'm going to have to buy more chips... ) I used margarine instead of butter to make these bars more chewy than crunchy, and I only used 1 tsp of vanilla, rather than the 1 tbsp shown in the recipe. They are wonderful!
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Easy Rum Cake

Reviewed: Jun. 6, 2008
Yum! I made this for my husband's birthday. It seemed like a good choice because he is not much of a cake fan, but he does love rum. The recipe is perfect as it is written - the only change I made was to use spiced rum instead of dark. It gets even better and more moist after it sits a few days, if you can make it last that long.
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Rhubarb Berry Cheesecake Pie

Reviewed: May 12, 2008
Yum! This dessert was very tasty indeed. I used rhubarb that had been frozen since last summer, so I only had to bring it to a boil, since it was already soft from having been frozen. And I did cut back to 4 tbsp of lemon juice in the cream cheese mixture (mainly because I didn't have very much on hand). It still came out great, and got rave reviews from my husband. I plan to try this with raspberries, too.
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11 users found this review helpful

Raspberry Citrus Bars

Reviewed: Mar. 25, 2008
These bars are very good, with an interesting sweet/tart flavor. They made excellent use of some raspberries from my garden that had been frozen since last summer. I didn't have any orange peel in the house, so I used lemon, but I think the orange would have been a better flavor. Next time I make them (and I definitely will make these bars again), I will make sure to have orange peel on hand.
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9 users found this review helpful

Sweet Potato Chicken Casserole

Reviewed: Mar. 18, 2008
After reading the other reviews, I decided to consider this recipe a stew, rather than a casserole. I made the whole thing on the top of the stove and served it over rice. My husband and I both thought it was very good, with an interesting and unusual combination of flavors, and we would not object to having it again.
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11 users found this review helpful

Awesome Broccoli Casserole

Reviewed: Mar. 18, 2008
We like to have this dish as a vegetarian entree, and have added it to our "regular" rotation of meals. I make it with fresh broccoli, lightly steamed, and I do cut the sour cream back a bit. We have found that 1 to 1-1/2 cups gives it a great flavor, without being overpowering. My husband would give this recipe a 5-star rating if he was writing this review, and he is always eager to "clean up" any leftovers.
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2 users found this review helpful

Crunch Bar

Reviewed: Mar. 18, 2008
Decadent! This candy is absolutely delicious and very easy to make. Yes, it looks a bit odd when you are preparing it (mainly the saltines "floating" in a mixture of brown sugar and melted butter), but the end result is well worth it. I used pecans because that is what I had on hand, and I may cut the nuts back to 1-1/2 cups next time. My husband and I both agreed that there definitely will be a next time for this recipe!
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Grandma's Date Bars

Reviewed: Jan. 31, 2008
I'm happy to be the first person to rate this recipe, because these bars are delicious. They have a wonderful texture, both gooey and chewy at the same time. When I got all of the ingredients together to make them, I was a bit concerned about the fact there is no liquid in the recipe except for the 3 eggs. But not to worry, the end product comes out fine - just be prepared to push the rather stiff mixture down flat in the baking pan before putting it into the oven. I will be making these again!
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16 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Dec. 3, 2007
Add me to the thousands of reviewers who are raving about this recipe! I used a solid top crust instead of the lattice, and poured most of the butter-sugar syrup directly onto the apples before I added the top. I did save a bit of syrup to pour over the top of the pie, and that part was really yummy after the pie was baked, sort of like a caramel topping. But I do have one word of advice - if you choose to do it this way, make LOTS of piercings or cutouts in the top crust, and make a tall enough outside edge on the crust to allow for some "runoff" of the topping while baking. However, I must say that after some grumbling about the mess in the bottom of the oven, my husband took one bite of this pie and pronounced it the best apple pie he had ever tasted!
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Apple-Honey Dutch Baby

Reviewed: Dec. 3, 2007
I'm adding my review to raise the rating for this recipe, because it deserves better. This may not be a "real" Dutch baby, but it is a delicious dish. (My grandmother used to make a "chili" that was totally unlike what I would call chili, but it was a pretty darn good vegetable beef soup...) This is a tasty brunch dish that is very easy to make, with lots of tangy apple goodness. The only change I made was to season the apple topping with cinnamon instead of cardamom, because that is what I had on hand. Try it, you'll like it!
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16 users found this review helpful

Tomato-Topped Cod

Reviewed: Nov. 29, 2007
An excellent fish recipe! We are always on the lookout for tasty ways to serve baked fish, and this one is definitely a keeper. It has a wonderful combination of flavors.
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3 users found this review helpful

Tony's Summer Pasta

Reviewed: Jun. 11, 2007
This recipe has become a regular at our house, especially when the tomatoes and fresh basil come from our own garden. We feel that it would probabaly make an excellent cold salad as well, but we can't say that for a fact, because we never have anything left over!
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Sauerkraut Salad

Reviewed: Jun. 11, 2007
Okay, I admit that the main reason I made this salad was because I wanted a picnic side dish that could be made in advance, and because I had a lot of sauerkraut on hand. I certainly wasn't expecting to become ADDICTED to it, but I definitely am. This salad may sound a bit odd, and may even look a bit odd, but it is wonderful stuff. I did cut the oil in half, but that was the only thing I changed. I will make this salad again and again, I'm sure.
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Bodacious Broccoli Salad

Reviewed: Jun. 11, 2007
My husband likes raw broccoli, but as for me, not so much... However, we both LOVED this great salad. I cut the pepper in half and it was still quite peppery, but not overpowering. I will definitely be making this one again!
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1 user found this review helpful

Rhubarb Strawberry Jam

Reviewed: Aug. 30, 2006
We LOVE this jam and have been making it non-stop since I found the recipe. (We have lots of rhubarb to use up...) Fresh or frozen rhubarb both work well. To cut back on the sweetness a bit, I increase the rhubarb to 6 cups and reduce the sugar to 2-1/2 cups. Great stuff!
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295 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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