PAULITAZ Recipe Reviews (Pg. 1) - Allrecipes.com (1281475)

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Pepper-Honey Cedar Plank Salmon

Reviewed: Jul. 18, 2011
I made this for a dinner party and it was a HUGE success. I didn't have straight pineapple juice so I used a pineapple/mango nectar instead. The fish had a nice smokey flavor and the sauce was heaven. Paired perfectly with grilled veggie kabobs and a white sangria. I highly recommend this recipe!
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9 users found this review helpful

Monterey Spaghetti

Reviewed: Feb. 7, 2011
I didn't make this in a slow cooker but baked it covered for 45 minutes at 350 degrees, with the last 5 minutes uncovered on broil. Easy and tasty.
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5 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jan. 29, 2011
So many people gave this recipe 5 stars yet modified it beyond recognition. As a base recipe I think this was good. I made it in a 4qt slow cooker so only used three 1/2 breasts and one can of biscuits. Cooked with dough, on high, at the end for 1hr. Pretty good but will modify it next time with spices and veggies.
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3 users found this review helpful

Pumpkin Pie Pudding

Reviewed: Nov. 15, 2010
I was intrigued by this recipe and excited to give it a try. After reading some of the reviews I made one modification and that was to cut the sugar from 3/4c to 1/2c. It came out just sweet enough, especially when topped with a homemade Frangelico whipped cream. I think a maple whipped cream or vanilla ice cream would be good as well. The texture was pretty good not terribly creamy with some chewy bits around the edges. Although you may really want to eat this while it is piping hot, don't. It is MUCH better when it has cooled down to either warm or room temp. The flavors have a chance to rest and meld together as it cools. Oh, and 4 hours is ample time in the slow cooker! This won't be a regular dessert for us but I'll make it again on occasion.
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1 user found this review helpful

Garden Stuffed Baked Potatoes

Reviewed: Sep. 29, 2008
I used this recipe as a base and modified it by: 1) Adding bacon by sauteing 2 chopped strips until crispy. 2) Sauteing some chopped garlic and the onions in some of the bacon fat and omitting the butter. 3) Cutting way back on the ranch dressing (just because I wanted to add my own spices) 4) Adding a touch of milk, shredded Parmesan, and a smidge of curry spice to the potato mixture. 5) Brushing the outside of the skins in olive oil (didn't have veg oil) and sprinkled with a little sea salt. It was time consuming but really worth the effort. They were tasty. Oh, I also cut the recipe in half. We ate these as our main course and were both stuffed ourselves!
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15 users found this review helpful

Yeast Waffles

Reviewed: Aug. 22, 2008
I've not had much luck with waffle batter until now. The first time I made this I tripled the recipe so that my dept. at work could have a "Waffle Wednesday" breakfast. HUGE hit-- We had three waffle machines going at once! The reviews from all was a unanimous “outstanding!”. Crispy on the outside, light on the inside, with a nice rich flavor from the yeast. I also added a little vanilla. This is a keeper. I love that it needs to be made the night before so that I don't have to get up extra early in the morning.
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2 users found this review helpful

Spinach-And-Berries Salad With Non-Fat Curry Dressing

Reviewed: Aug. 4, 2008
This caught my eye because the dressing sounded so easy and tasty. I was not disappointed. It was light, very flavorful and complimented the leafy spinach, tangy purple onion, and the sweet fruit. A little goes a long way too. I didn’t have strawberries so I substituted chopped nectarines. I also left off the nuts only because I didn’t have any. Topped the whole thing off with grilled chicken breast. Very delicious main-meal salad! A keeper!
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8 users found this review helpful

Hearty Corn Cakes

Reviewed: Sep. 11, 2006
I love corn bread but don’t love the calories/fat. So I thought I’d give this a try with a few modifications: used 3/4c Whole Wheat Flour and 1/2c All-Purpose Flour instead of all All-Purpose Flour, Fat-Free Evaporated Milk instead of skim milk (didn’t have any), 4tbsp Splenda rather than 7 as I don’t like it too sweet, and olive oil rather than canola for extra flavor. They were delicious! This recipe made 12 moist, dense and flavorful, 2.5 WW point muffins. I’ll be sure to make these little treats every time I make turkey chili!
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2 users found this review helpful

Japanese Okonomiyaki

Reviewed: Jul. 5, 2006
Okonomiyaki reminds me of my childhood so I had to give this one a shot this past weekend. I did modify the recipe though so I guess my review doesn’t count so much. Used Dashi broth rather than water, dried shrimp rather than bacon, didn’t mix in the ginger but used it as a condiment (BTW- don’t use the type of pickled ginger you get with your sushi. There is another kind that is a deep red that is cut into little sticks), chopped the cabbage rather than sliced it, added ¼c chopped green onion, and topped with Okonomiyaki sauce, Kewpie mayonnaise (Japanese) and Aonori (green dried seaweed powder). My first batch needed to be cooked a little longer, a little too sticky. The second batch, which was topped also with an egg, came out just perfect. Boy, brings back memories! Thanks!
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56 users found this review helpful

Pineapple Lemonade Spritzers

Reviewed: Jun. 5, 2006
We made this drink, exactly as written, for a summer BBQ and it was NOT a hit. The honey gave the whole thing an odd after taste. We tried doctoring it up with additional lemons, then some orange liqueur. No luck. There was something just off with the flavor and it missed the mark for everyone. I gave it 3 stars because I love the idea of it. Sorry, we probably won't make this again.
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8 users found this review helpful
Photo by PAULITAZ

Morning Glory Muffins I

Reviewed: May 24, 2006
Modified for our own taste by using 1c flour, 1c whole wheat flour, 1c apple sauce (instead of ½ apple butter), and added ½c unsweetened coconut. I also made two batches, one with 1c sugar and one with 1c Spenda as we wanted to see if there was a measurable difference in taste. Both batches were really marvelous! Splenda seems to really do well as a sugar substitute when baking. Took them to work thinking I would freeze any leftovers but couldn’t because there weren’t any. A huge hit in the office although next time I will NOT use muffin liners. Thanks for the delicious, low-fat, Weight Watcher friendly recipe!
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590 users found this review helpful

Vegetarian Shepherd's Pie

Reviewed: Apr. 5, 2006
This recipe is time consuming, uses several pots and pans, but was well worth the trouble. I modified this recipe a bit by 1) adding chopped broccoli and zucchini to the mix, doubling the dry spices to accommodate the extra veggies, 2) adding some 2tsps chili spice and 2tbsp parsley, 3) using fat-free chicken broth rather than water (this works for us since we are not vegetarians), and 4) mixing in 1/4c of parmesan cheese into the mashed potato mixture. I also sprayed the baking dish lightly with Pam and baked for 30 minutes before browning. It rocked, my family loved it, and it tasted even better as leftovers for my workday lunch the following day! Give it a shot if you have the time.
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25 users found this review helpful

Cranberry-Lime Margarita Punch

Reviewed: Jan. 25, 2006
I tried this out because I needed a quick and simple punch for my Christmas cookie exchange. I used regular sugar instead of artificial (some people have allergies) and, instead of adding ginger ale or tequila to the mix, I set out bottles of gin, citrus vodka, and citrus soda water so my guest could create their own elixirs. The punch, a perfect blend of with the lime, was a hit and, since my husband and I like it so much, we now keep a pitcher if it (with a little extra lime juice and without the sugar) in our fridge. We either drink it straight or add bubbly water for a refreshing cocktail.
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2 users found this review helpful

Best Italian Sausage Soup

Reviewed: Jan. 25, 2006
This is an easy, hearty and fragrant soup that uses pantry staples and really makes coming home from work particularly special. I used spicy Italian turkey sausage, added a couple tablespoons of tomato paste and, since we prefer chewier pasta at times, I used rigatoni instead of fettuccini. I served it up with a green garden salad and crusty bread which made for a nice rustic meal. Great work lunch leftovers as well!
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2 users found this review helpful

Chesscakes

Reviewed: Jan. 25, 2006
You know, I was not sure what to expect with these little cupcakes when I read the recipe, but I’m always looking for interesting treats to share with my department at work so thought I’d give it a shot. These are marvelous. When making them, be sure to really grease each cupcake cup before inserting the pie crust and other ingredients. Some of the preserves bubbled over on a couple of mine and it was very difficult to remove the cakes intact. No worries though, the damaged ones tasted just as good! I used white cake mix (added extra vanilla) but really any cake mix, boxed or homemade, will work just fine. Because I was under some time constraints I topped my cakes with canned butter cream frosting but these really need something a little more special. Next time I will take the extra effort and top them off with a really good, fluffy frosting. These were a hit with my co-workers (one asked for the recipe and made them for his son’s birthday party) and a hit at home. The creative possibilities with this recipe are endless so I’ll be sure to make them again and again.
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14 users found this review helpful

Chicken Wild Rice Soup I

Reviewed: Jan. 24, 2006
This soup is very thick, rich and could almost be used as filling for a chicken pot pie. It has a lovely mellow flavor (I doubled the curry spice and parsley and chopped rather than sliced the carrots). Trader Joe’s has packages of pre-cooked wild rice which I happen to have on hand so that cut my prep time down considerably. BTW- the sherry really makes a huge difference so my suggestion is to not omit it. I simmered the soup for about 90 minutes which really helped bring together all the ingredients well. This is definitely a cold weather or tail-gate soup. I will make this again, maybe on a cold & rainy day (well as cold & rainy as it can be in Los Angeles), but next time may try using low-fat or non-fat milk instead of half & half (it was a little too rich for us) and serve it in individual toasted bread bowls, or I may simmer it down another 30 minutes and make a pot pie using frozen puff pastry.
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4 users found this review helpful

Southern Praline Pecan Cake

Reviewed: Nov. 14, 2005
I’m rating this a 4-star because this cake is moist, flavorful, very easy to make, perfect for the Fall season and potlucks. As with other people, I could not find the Butter-Pecan cake mix so I used yellow cake mix but added butter-pecan extract to give it that special flavor. I followed the rest of the recipe from top to bottom and took the wise advice of letting the cake cool completely before taking it from the pan and cutting it. It is a little crumbly due to the pecan pieces but not too bad. Took it to work and it was a HUGE hit with my office mates—15 tech geek guys in the IT department. They couldn’t get enough!
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2 users found this review helpful

Chicken Tortilla Soup II

Reviewed: Mar. 24, 2003
I think this is a good base for tortilla soup rather than a good recipe for tortilla soup. The soup needed a heartier flavor than what was offered here. I will try it again and take the advise of others by frying the tortillas a bit first to bring out the corn flavor, possibly add more spices, and cooking a little longer. My personal taste if for a thicker soup with a richer flavor.
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2 users found this review helpful

Polish Style Lasagna

Reviewed: Mar. 24, 2003
I thought this recipe would make an interesting side dish to grilled polish sausage but I'm sorry to say that this was not very good. The flavor was way too colorless to suite our palattes and the texture too dry.
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3 users found this review helpful

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