Pamcakes Recipe Reviews (Pg. 1) - Allrecipes.com (11874708)

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Fettuccine Alfredo V

Reviewed: Oct. 22, 2009
Just tried this for a quick dinner with steaks and salad. It was great! I only had about 1 1/2 cups Parmesan, but that's OK because more may have been too much. A little heavy on the garlic, and we LIKE garlic. I use unsalted butter to control sodium, but I didn't even need to add any to the sauce because I salt my pasta water well, and the parmesan is salty enough. Great recipe, thanks for sharing!
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Chicken Garlic Pizza

Reviewed: Jan. 28, 2010
I am a cheese pizza kind of gal, but this pizza was great! The flavors were wonderful. The only reason it's missing a star, is because the infused butter made the crust a little greasy. I'll probably roast my own garlic and spread it onto my crust next time, omitting the butter. Thanks for the recipe!
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Ricardo's Pizza Crust

Reviewed: Jan. 28, 2010
Great flavor! Easy too. The crust was beautiful and smelled so good! Ease up on the sugar a bit if you don't like your crust too sweet.
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Basil Chicken and Pasta

Reviewed: Jun. 2, 2010
This was wonderful! I just made this tonight, and even though I'm full, my mouth is still watering. Just a few changes, though, but only because of personal preference. I at least doubled the Parmesan, and used fresh; used fresh basil; 5 cloves of garlic, and added some extra cream, because it seemed like it needed the extra moisture. We love everything that is in this recipe! Served with a side of sauteed zucchini, since it was fresh out of the garden. Will definitely be making again!
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My Amish Friend's Caramel Corn

Reviewed: Jun. 23, 2010
Absolutely wonderful! I've made this many times now, and it's terrific. I pop my corn on the stovetop, and sometimes I only bake for 45 minutes if I want a chewier product. Be careful, it's addictive!
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Grilled Baked Potatoes

Reviewed: Jun. 28, 2010
Thank you so much for such a good recipe! I'm loving it! For more garlic flavor, I boiled the potatoes with a few cloves of garlic and a little salt. My potatoes were a bit too soft to toss with the oil mixture (my fault for cooking a little too long), so I drizzled the oil over, sprinkled the other ingredients, and grilled. I only had fresh rosemary, but the grill time is short enough, it didn't hurt the rosemary. I didn't bother with the second drizzle of oil, but a little more salt was in order. SO GOOD. What a delicious addition to our outdoor meal!
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3 users found this review helpful

Balsamic Marinated Chicken Breasts

Reviewed: Jun. 28, 2010
A little heavy on the balsamic for my taste, but overall, it was an OK recipe.
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Best Ever Popcorn Balls

Reviewed: Jun. 28, 2010
I didn't remember popcorn balls being so marshmallowy, but these were good. Very chewy.
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1 user found this review helpful

Quick Creamy Chicken and Noodles

Reviewed: Oct. 10, 2010
This was just OK. It was nothing special, and needed something else to perk it up.It was a little heavy/creamy. I might make it again, for it's ease, and it was liked well enough.
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Fluffy Pancakes

Reviewed: Oct. 10, 2010
Good recipe when you don't want Krusteaz pancakes. I enjoyed these big, fluffy pancakes.
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Garlic-Tarragon Cream Sauce

Reviewed: Nov. 13, 2010
I had to change a few things because I used this as pizza sauce. I have confidence that is it a good sauce 'as is' on pasta or over chicken, but it worked out good for pizza too! I made my own chicken garlic pizza with half this recipe. I omitted tarragon (don't like it anyway), doubled the garlic (it needed it), used cream instead of half & half, and used chicken stock instead of wine. Oh, and I use only butter, never margarine. It turned out well.
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Quick Chicken and Noodles

Reviewed: Mar. 14, 2011
This was OK. I cooked chicken with salt & pepper in a little olive oil, and added fresh garlic and basil part way through cooking. I removed the chicken from the pan, and added the stock. That helped to deglaze the pan and add flavor to the pasta when I added it. It also took WAY more stock than called for. I didn't thaw the vegetables first, either. It was OK, I'd make it again when I'm in a hurry.
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One Hundred Thousand Calorie Bars

Reviewed: Mar. 19, 2011
I've been making this recipe for years, calling it Snicker Brownies. The first time I made it, the original recipe called for 3/4C melted butter and 1/3C evap milk for the cake part. I felt it was too greasy for my taste, so I cut the butter to 1/2C and add 1 egg. It also makes the cake a tad fluffier, which I like. I also use chopped peanuts instead of walnuts, and put them in the cake part. I bake about 8 minutes the first time, then 15-20 the next. Definitely let them set for several hours before cutting, or you'll have a mess on your hands.
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Egg-Yolk Sponge Cake

Reviewed: Mar. 19, 2011
I decided to try a different egg-yolk recipe than my mother uses, and I think I'll stick with Mom's. I found the crumb to be too course. The taste was OK, but the texture left much to be disired.
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Simple Salisbury Steaks

Reviewed: Mar. 19, 2011
Very simple, very fast, but I should have followed my gut and sauteed the onions first. Every bite had raw onion in it, and I'm not a huge onion fan. Not the Salisbury Steak I remember as a kid, but it fed us in a hurry, and I might make it again someday if I'm in a pinch.
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Mini Cheesecakes III

Reviewed: Apr. 17, 2011
I have made this several times before. For what it is, it's great. I can make it quickly when I want cheesecake NOW. It's not the same as a classic, full sized cheesecake with all the baking, cooling, and waiting, but it's still very good.
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