Pam Recipe Reviews (Pg. 1) - Allrecipes.com (12463487)

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Fresh Broccoli Salad

Reviewed: Aug. 17, 2015
This was surprisingly good. I made a few modifications because 1) I didn't have any bacon, 2) I only had regular almonds, not slivered so I chopped them up. I used cranberries instead of raisins because I didn't have those either and I don't particularly like raisins. I know, I know, you're thinking "it isn't even the same recipe" but the dressing is what I really had my doubts about. I mean, broccoli is broccoli, right? I also wondered about eating it raw like that, but again I was pleasantly surprised. It all fit, and the dressing was nice and sweet. I will make this again. I can see how the bacon will put a bit more crunch in it and add a salty factor so I'll add it next time, but I'm definitely sticking with the dried cranberries instead of raisins.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Jun. 27, 2015
I don't want to say it was bad, but the flavors in this were not to our liking. I'll rework the seasonings to be more to my tastes if I make an edited version of this again. Namely I will omit the dill for a less sour, pickley taste and definitely leave out the nasty capers. They ruined what otherwise would have made it a tolerable dish.
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White Sauce

Reviewed: Feb. 27, 2015
I wish more people on AllRecipes would search for "roux" because I'm constantly seeing recipes that look good, and then I stop right away when I see "1 can of cream of soup". Dumping a can of soup on top of something else isn't a recipe, it's cheating. Do they even know what's in that stuff? Stop and read the ingredients, people. It's not cooking, and it's certainly not healthy. Make a roux. The video accompanying this recipe should be able to help even the worst cooks.
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Salsa Chicken

Reviewed: Jan. 21, 2015
This was good. I think a lot has to do with the quality of salsa you use. I liked it, but my husband didn't (he doesn't like melted cheese) so I don't get to eat it very often, but I would make it again.
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Black Bean and Corn Salad II

Reviewed: May 17, 2014
Okay I have to admit I made this salad without the black beans because I didn't want to open a whole can just to experiment with a new recipe, but I actually came away pleased. In fact my recipe was way off as written (I know it bugs some of you when members rate recipes they've changed) but the good thing about this salad was I brought it for lunch as an experiment, and didn't head toward the vending machine in frustration that afternoon to indulge in a giant bag of Doritos. I will make this again and feel good about what I'm eating for lunch.
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Green Pea Salad

Reviewed: May 17, 2014
This salad might be okay with fresh peas. I thought the mayonnaise dressing was a bit plain, so I added a squeeze of fresh lemon and some brown sugar, as found in another recipe here. It was okay, but I probably won't make it again.
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Zinfandel Vinaigrette

Reviewed: May 17, 2014
I like the addition of the basil, shallots and garlic to add some elegant flavor to the basic vinaigrette, but I personally don't care for plain olive oil type recipes. It tasted too oily to me as is, so I added a tablespoon of dijon mustard and a small squeeze of fresh lemon. I know some people eat foods with no more than a drizzle of EVOO, but that's not for me. Otherwise I really liked it.
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Photo by Pam

My Best Clam Chowder

Reviewed: Dec. 30, 2013
I followed the recipe exactly and loved it, but found it too thick. I thought it tasted as good or better than restaurant clam chowder and I'll definitely make it again, though I will substitute lowfat milk for the half and half. Be sure to have soup crackers on hand for this one.
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Loaded Vegetarian Quiche

Reviewed: Dec. 25, 2013
I liked it, but the next time I make it, it will be with a higher percentage of vegetables to egg/milk mixture. I like my veggies.
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Spicy Peach Coleslaw

Reviewed: Aug. 20, 2013
This could be a gourmet coleslaw, and it was very good. The peaches made a nice tangy addition, but it is entirely too spicy as written. The next time I make this I will cut the Chili pepper sauce to half a tablespoon or less. I don't like my food to have an afterburn. Maybe it was the type I used--so if you're going to make this recipe either know your chili paste well, or use caution with one you're not familiar with. I opened a new jar of something I had never used before.
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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Jun. 27, 2013
This was good, but it can't compete against my favorite, white clam sauce. :) anyway, no real complaints, just a little plain. It thickened up nice with the parmesan and a little cream, and I love parmesan so I was a happy camper to pile it on.
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Simple Turkey Chili

Reviewed: Jan. 28, 2013
This recipe has potential, but as shown, was entirely too spicy for us. I only used 1 tablespoon of chili powder because that was all I had left in the jar, and followed the recipe exactly otherwise (with the exception of only 1 cup of water) I will try this recipe again, but with a few changes. I really liked the use of ground meat,and may even try it with ground beef as well. I've been looking for a homemade replacement for Hormel's chili and this is the closest I've come, so I will keep working on it!
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Miso Soup

Reviewed: Jan. 14, 2013
Okay, as is, the recipe is fine and tasted just like the soup served in our favorite Japanese restaurants. However, I'm really disappointed, because the first two ingredients in Hondashi granules are salt and MSG! I hate to think I've been eating MSG every time I have miso soup at my favorite restaurant, but it would appear that is the case. I didn't see any other brand at my local Lion market, so what else could they be using? Hopefully it's Bonito dried fish flakes to make their own. We tried that the first time and used tons of flakes, and it turned out to be way too fishy. I am definitely making this soup again, but without the Hondashi granules. I will cut back on the dried fish flakes to make my dashi and see if that makes the soup less fishy. Otherwise, I won't be eating it anymore at all, at home or at the restaurants. Also I agree with the reviewer who said their silken tofu was too soft. Use a fairly firm tofu.
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Harvested Chicken Stew

Reviewed: Jan. 14, 2013
We had this for lunch on Satuday. I wouldn't say it was great, just okay. I might make up a big batch for canning, but without the celery. I didn't care for the crunch or flavor of it. I also added some herbs, because I knew I wouldn't like it without. I added a bit of fresh red bell pepper because I really like the taste. Also if I make it again I'll try to thicken the broth, because I did find it more soup like, as other reviewers had commented.
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Chef John's Hot Spinach Artichoke Dip

Reviewed: Dec. 26, 2012
Not a favorite. I think it was the cream cheese that made the texture unpleasant. You'd think cream cheese would add to the creaminess, but it almost gave it a gritty texture and I didn't like the cream cheese flavor. I liked the Gruyere but I think it needs other types of cheese instead of the cream cheese. I'm going to try and find an older recipe I liked better. Won't make this again.
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The Best Rolled Sugar Cookies

Reviewed: Nov. 20, 2012
Worked for me. In my kitchen, that's a resounding success. Yummy and sweet. I dusted mine with a little super fine sugar, but I think next time I'll regular granulated. Frosting would make these too sweet.
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Sep. 13, 2012
This was so good I was eating it off the spoon when I made it. But it is too thick as written, so I had to add 1/4 cup of milk to make it spreadable over my salad.
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Fresh Southern Peach Cobbler

Reviewed: Sep. 10, 2012
My husband and I made this together. It turned out really well, but I think we made the topping too thick. (Both the batter, and how it was applied.) It is a tasty top, but next time I'll make it a little thinner. Also our fault, we weren't sure if we were using too many peaches but it turned out to be not enough. We used an 8x8 pyrex baking dish and four large peaches. Next time I'll use 5-6 peaches. Yum!
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Slow Cooker Pulled Pork

Reviewed: Aug. 29, 2012
My husband didn't like this as much as I did because he likes smoked pulled pork, but I can't eat it, I don't like smoked meats at all. I really liked this. The only change I made was to use a shoulder instead of a tenderloin, and mix some BBQ sauce into my root beer. I doubled it, had to use two cans because my shoulder was so big and I wanted the meat swimming in the sauce. It turned out great. In fact I just ate a sandwich of it as cold leftovers. I'll make it again.
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Easy Roasted Red Pepper Hummus

Reviewed: Aug. 25, 2012
So easy with my super-dooper new food processor. Turned out better than the gourmet stuff I used to buy at Whole Foods. I only used one clove of garlic and it was more than enough...
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