Patty Recipe Reviews (Pg. 1) - Allrecipes.com (13127869)

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Awesome Pasta Salad

Reviewed: Sep. 6, 2013
Awesome!
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Butternut Squash Soup

Reviewed: Oct. 3, 2012
I am doing this review so I can remember my recipe. I boiled the squash, onion, and carrots in chicken broth. I took all and did the puree. Added garlic salt, heavy cream, nutmeg, and cayenne. This was the best batch I have ever made. I have tried a few times but this time was the best. Don't use water...
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Warm Crab Parmesan Dip

Reviewed: Oct. 3, 2012
Remember to double the crab meat and use less cheese. I added salt, pepper, cajun, cayenne and lots more garlic. Very good. Keep in mind to make again for parties.
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Toscana Soup

Reviewed: Oct. 2, 2012
Last time I made this I used chorizo. very good
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Crab Pasta Salad

Reviewed: May 3, 2012
I added to packages of crab, a container of sour cream, envelope of italian dressing and Mayo. Put in a whole onion and added some bacon. Very good!
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Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Apr. 18, 2012
This is a very good recipes. I followed the recipe exactly and then at the end decided to add a package of imitation crab meat and some N'ORLEANS CAJUN seasoning. Everyone loved it. I will be making again and again. Thanks!
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Ham and Asparagus Fettuccine

Reviewed: Apr. 15, 2012
Very good. The only thing that I did different was add som N'ORLEANS CAJUN and a package of imitation crab meat. Nice blend of flavors!
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Sweet and Oh So Spicy Kielbasa

Reviewed: Mar. 9, 2012
Make this one again. Hit at the party.
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Balsamic-Glazed Salmon Fillets

Reviewed: Apr. 29, 2009
This is definately a keeper. I followed the directions to the T but instead of salmon I used lake trout since we just a caught a bunch. My guest/family raved about the meal. I served the trout with smoked salmon (trout) tortellini with bechamel sauce and a bottle of pinot noir. What a meal!! By no means was the fish dry mine was mouth watering. Thanks for the recipe will use again.
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Smoked Salmon Tortellini with Bechamel Sauce

Reviewed: Apr. 28, 2009
We just smoked two batches of trout (spawning here in MT right now). I was looking for a recipe that included smoked fish. I found this one and MAN WHAT A FIND. There were so many different textures and flavors going on it was so delicious. I doubled the whole cream sauce because we dislike dry food and used 1 1/4c heavy cream and 1 1/4 c 2% milk. I made this as a side dish but it could easily be the main dish. Served with Baslamic glazed trout and a bottle of pinot Noir. Very wonderful!!
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11 users found this review helpful

 
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