PATTIMAC2000 Recipe Reviews (Pg. 1) - Allrecipes.com (1284694)

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Brazil Nut Fruitcake

Reviewed: Mar. 31, 2008
excellent! we chopped the nuts to make it easier to cut later. i made it twice and varied the fruits and nuts keeping the pound amounts the same.... we loved that the cake only held the nuts and fruit in place.... will make again and again. thanks.
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15 users found this review helpful

Roasted Asparagus with Parmesan

Reviewed: Mar. 12, 2013
loved it!
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0 users found this review helpful

Homemade Pizza Sauce

Reviewed: Feb. 12, 2012
it tastes just like it should! makes a lot so i froze the extra (after pizza night) and used it later when i made a calzone.
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3 users found this review helpful

Ranch Beans

Reviewed: Dec. 22, 2010
perfect!
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8 users found this review helpful

Pfeffernusse Cookies

Reviewed: Dec. 22, 2010
used butter for shortening and margarine.....loved them!
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16 users found this review helpful

Irish Cream Liqueur II

Reviewed: Dec. 22, 2010
love it! does not need all the alcohol to taste great, but what the hell :)
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14 users found this review helpful

Green Salsa

Reviewed: Jul. 21, 2009
We loved it! made it a few days before going camping and it was great on taco salad, scrambled eggs and with chips....a winner!
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7 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Jul. 21, 2009
Excellent. i have made this probably 8 times by now. it works great. definitely chill between layers. i have also made it with Jello cook lemon pie filling instead of the strawberry layer. not lemon jello. just follow the box instructions. i use the 2 cups pretzels, 3/4 c butter and 1/2 c brown sugar. it is requested as a birthday cake! thanks for the recipe!!!
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6 users found this review helpful

Chocolate Applesauce Cake

Reviewed: Jul. 15, 2009
Really good! i made in advance to take camping and froze it about 2 weeks in advance. it was perfect and everyone loved how moist it was.
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6 users found this review helpful

Luscious Lemon Cake

Reviewed: Apr. 26, 2009
I have made this cake 7 times now... i get the best response every time....however i will never BOIL the syrup....if you do and it gets into a candy stage is could seal your cake to the pan...and like me you will have to claw the cake out of the pan....still tastes great....but won't come away from the pan.... so just blend the powder sugar with the lemon juice you don't have to heat it to get it to blend.... and i put sugar on the pan instead of flouring it.....and it makes a slight crunchiness to the outside everyone loves... it's a keeper recipes thats for sure!!! thank you.
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18 users found this review helpful

Dill Sour Cream Potato Salad

Reviewed: Mar. 31, 2008
i simplified the recipe by leaving out the tomato, pickles and sourcream...used white onion instead of green.... and it was EXCELLENT!!!! thanks so much for the recipe...
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14 users found this review helpful

Stuffed Peppers

Reviewed: Jul. 15, 2013
excellent! love, love, loved them!! I cut my peppers in half and laid them on their sides. I blanched them for 1 minute before filling. (this is optional) The rice is 3 cups if you are not starting from beginning and I did brown rice with chicken bouillon in the water when I made it and beans about 1.5 cups after draining, next time I will add more beans and make it closer to half each. Just personal choice. I used Gruyere Swiss and it was about 8oz in a wedge so I ground it up in food processor and just stirred it in with the other ingredients. I added about a cup or so of fresh diced tomato and 1 generous tsp. of ground cumin from looking at the other reviews. I had enough filling for 5 peppers with about a cup or so left over, probably closer to 2 cups as I kept taking bites of it :) I used 13x9, my own vegetable/pasta sauce on the bottom about 1.5 cups, laid the filled peppers in....ran sauce across the top of them and covered with foil. 400 degrees, 30 minutes uncovered, added crumbled approximately a cup of Cotija cheese enough to sprinkle over all the peppers, baked 10 minutes more. Yummo!!! I have added a picture...
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1 user found this review helpful

Lemon Icing

Reviewed: Dec. 18, 2013
I just made it, no vanilla, more than 2 Tablespoons of real lemon juice but not quite 3. P-e-r-f-e-c-t I was icing a 13 x 9 and it was just enough. I would do 1+1/2 or double for a layer cake.
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0 users found this review helpful
Photo by PATTIMAC2000

Stuffed Green Peppers

Reviewed: Jul. 15, 2013
excellent! love, love, loved them!! I cut my peppers in half and laid them on their sides. I blanched them for 1 minute before filling. (this is optional) The rice is 3 cups if you are not starting from beginning and I did brown rice with chicken bouillon in the water when I made it and beans about 1.5 cups after draining, next time I will add more beans and make it closer to half each. Just personal choice. I used Gruyere Swiss and it was about 8oz in a wedge so I ground it up in food processor and just stirred it in with the other ingredients. I added about a cup or so of fresh diced tomato and 1 generous tsp. of ground cumin from looking at the other reviews. I had enough filling for 5 peppers with about a cup or so left over, probably closer to 2 cups as I kept taking bites of it :) I used 13x9, my own vegetable/pasta sauce on the bottom about 1.5 cups, laid the filled peppers in....ran sauce across the top of them and covered with foil. 400 degrees, 30 minutes uncovered, added crumbled approximately a cup of Cotija cheese enough to sprinkle over all the peppers, baked 10 minutes more. Yummo!!! I have added a picture...
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4 users found this review helpful

Sun-Dried Tomato Basil Orzo

Reviewed: Jul. 16, 2011
LOVE, LOVE, LOVE this recipe!!!! we make it all the time and miss it when its not there. and grind fresh parmesan...really makes it the best. thanks Kgwen!!
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5 users found this review helpful

World's Greatest Vegetable Broth

Reviewed: Dec. 22, 2014
tried it twice, without the turnip... made a huge batch the second time, canned it with my pressure cooker in quart jars. use it for rice and soups, or when ever I need broth. great recipe!
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1 user found this review helpful

Chili Mac

Reviewed: Mar. 12, 2013
loved it! did not add the cheese but put on top when we had it or warmed up some, thanks for the recipe!
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3 users found this review helpful

Cherry Enchiladas

Reviewed: Jul. 16, 2012
this was to die for!!! loved by everyone.....i doubled the recipe and used 13x9 used extra nuts with cinnamon and sugar toppping.. i let it cool to room temperature.....and it was better then warm. will for sure make it again and again.
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4 users found this review helpful

Bob's Bean Salad

Reviewed: Jul. 16, 2012
we have made this several times.....using 3 or 4 cans of what ever beans in the house...never sweet beans only plain. favorites are black and pinto and kidney. add MORE feta...and what ever onion is available...red bell pepper is great but celery will do...artichokes are a must!! the dressing is perfect.
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5 users found this review helpful

Spicy Oil and Vinegar Bread Dip

Reviewed: Dec. 22, 2010
excellent!
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6 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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