Pandora Spocks Recipe Reviews (Pg. 1) - Allrecipes.com (13558755)

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Beef Tips

Reviewed: Aug. 2, 2011
I tried to do this in the crockpot with not so great results. I adjusted the recipe for 3 pounds of stew meat, since that's what I had, and I did sub red wine for part of the soy and Worcestershire as recommended by some other reviews. I also used frozen chopped onions instead of fresh and added a large can of sliced mushrooms, drained. I followed the rest of the recipe from there, except the last cup of water (2 cups with the adjusted recipe), which I left out since you need less liquid when cooking with the slow cooker. Unfortunately, there was still too much liquid. Even after adding 2 packages of gravy mix and a cornstarch slurry, the sauce never thickened up. But, the good thing was it still tasted really great! My husband gave it a 4 as it was and I would give it a 4 for flavor myself. I do want to try this again on the stove so I can see how the gravy thickens up the right way before I give this one official stars. But if it tastes as good on the cook top as it did in the crockpot, plus it has real gravy, I'm betting it'll be a 5 star recipe. Thanks so much!
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Italian Sausage, Peppers, and Onions

Reviewed: Jun. 7, 2011
I didn't think I would like this as much as I did but it was a hit for me and my husband. I used bacon grease instead of butter, 2 bags of Kroger brand frozen sliced 3 pepper mix (red, green, yellow) with onions, 1 smallish fresh red onion sliced, 3 drained 4 oz. cans of sliced mushrooms, and the rest of the ingredients as listed. I used spicy Italian sausage that I cooked on my indoor electric grill first and then sliced and added to the sauteed vegetables. The sausage was dry, but I don't know if that was because of the brand of sausage, the grilling, or if the cooking twice was the issue (grilled then skillet). I used a fresh sausage from the butcher at Sprouts that may have just been too lean. I'll use my favorite Italian sausage next time and see if I get a better result. Otherwise, the taste was sweet and spicy and very flavorful. The wine is such a nice touch. My husband who usually avoids green peppers went back for thirds. We will definitely be making this again. Thanks!
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Chicken Florentine Casserole

Reviewed: Mar. 3, 2011
I really liked this recipe. My husband thought it was great! I did vary this up a bit, using most of the same ingredients, but in different amounts & prepared differently based on previous reviews. Things like less canned spinach, Italian seasoning, butter, lemon juice & mozzarella; sauteing the mushrooms & and chicken in a skillet; & adding uncooked instant rice on top of the spinach layer to help with the "too liquidy" complaint while making this mor of an actual casserole. I also added a drained can of quartered artichoke hearts before pouring on the sauce & left out the bacon. The finished dish was very good with the changes, but I would do a few things differently next time to make it even better. First, I cut the chicken into 1" pieces, again to make this more of a casserole, but sauteing & then baking left them overcooked. Next time I will not pre-cook the chicken. Also, even though I basically doubled most of the other ingredients since I had more chicken & wanted to use a 9"x13" pan, I only used 1 tbsp of Italian seasoning & thought that was still too much. I will use a 1/2 tbsp next time. I also sprinkled some seasoned salt & pepper over the spinach layer since canned spinach is bland & there is no salt or pepper called for in the recipe. I will also increase the rice amount to 1 1/2 cups (up from 1 cup). The end result was delicious & something I am looking forward to making again. Thanks!
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 26, 2011
I made this for dinner tonight and really liked it. I made a few changes to fit what I had on hand. I never use extra oil when browning ground meat so I skipped the olive oil. I used bulk sweet Italian sausage so that saved having to remove the casings. I used a full cup of onions, cause we love 'em, and I used diced fire roasted tomatoes with garlic, in addition to the 3 cloves of minced garlic called for in the recipe, 'cause we love garlic too. :-) I used 3/4 cup heavy cream and 3/4 cup half & half and I added 5 oz. of sliced fresh mushrooms right after adding the garlic. I also added 6 oz. of fresh baby spinach leaves right before I tossed in the hot pasta to boost the nutrition value. I used a full pound of farfalle and I sprinkled fresh shredded parmesan over each bowl before serving. Since I used spinach, I skipped the parsley as well. Everything else was as written. The flavor was mild and it didn't thicken up quite as much as I would have liked (probably since I didn't use all heavy cream), but it was really tasty and definitely something I will make again. With a full pound of pasta and the added veggies, this made a ton. When I can stretch a pound of meat to feed 6 and have leftovers, AND it tastes good, I'm very happy. Thanks!!
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Angel Chicken Pasta

Reviewed: Jan. 13, 2011
My husband gave this a 5 which is rare. I did have to make a few substitutions. I used 2 pounds chicken breast tenders cut into one inch pieces with kitchen shears, 1 stick butter, 1 package Lipton Savory Herb and Garlic dry soup mix, 1 cup white cooking wine (I know, gross right? But I didn't have any of the good stuff - came out great anyway), 1 can cream of mushroom soup, 1 can golden mushroom soup and 1 8oz. block of softened cream cheese with a sprinkling of dried chives. I also sauteed 5 oz. fresh sliced mushrooms and one small chopped sweet onion in 2 tbsp of the butter and 1 tbs olive oil before adding the chicken which I lightly browned on one side before adding all the rest of the ingredients. To lessen the dirty dishes, I cooked it all in a large covered skillet on the stove. I used a full pound of farfalle which I boiled separately while the chicken mixture was simmering and tossed the al dente pasta with the sauce in the skillet before serving. The chicken was cooked perfectly and the sauce was the perfect consistency. I will try this again when I actually have 2 cans of golden mushroom and the dry Italian dressing mix so I can taste the original as well. But with the minor substitutions we made and the doubling of the sauce ingredients, this provided 6 dinner size servings and was really really good. Thanks!
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Toll House Pie I

Reviewed: Jan. 1, 2011
I made this for our New Year's day celebration dinner and everyone loved it! The only changes I made were to add 1 tsp pure vanilla extract, a shake of sea salt, and I used a little over a half a bag of the mini semi-sweet morsels instead of the regular sized chips, and pecans instead of walnuts. I used the smaller chocolate morsels to avoid having the chips all settle down to the bottom of the pie during baking as others have complained about. That trick really worked! I also cooked it for 1 hour and 15 minutes to avoid it being underdone (too gooey) as some cooks have mentioned. I tried to cut the butter down to 1/2 cup (which was softened, not melted), but when mixing in the chocolate chips and chopped pecans, I could tell the batter was a little too tight so I added in an extra half a stick (1/4 cup) of softened butter at that point. The texture was great, and the pie crust was so deliciously buttery. I originally thought a cookie crust would have been better than a traditional crust, but it really complimented the cookie filling beautifully. We served it with Cool Whip topping, which was wonderful, but vanilla ice cream would have been great too! I remember getting the recipe for this off the back of the Nestle Chocolate Chips bag and making it for my 18th birthday "cake" years and years ago. I don't know why I waited so long to make it again. I'm sure I will be making it often since I've rediscovered this fantastic pie after all these years. Thanks for posting!
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My Favorite Soup

Reviewed: Dec. 31, 2010
One word...FAB-U-LOUS! My husband gave it a 10 and said it was the best soup he's had in a while! Yes it's really rich and fattening, but oh so good. I used full-lead butter, but the lower fat neufchatel cheese to cut out a little of the calories. I also used a can of sweet corn, undrained, which isn't specified one way or the other in the recipe. I ended up using 1 1/2 cups of 1% milk to get the perfect consistency for our tastes. I also cooked it a little longer than recommended after I added the shrimp as they seemed undercooked to me straight out of the bag. I wanted to taste the recipe as listed so I didn't add any seasonings until after it was in the bowl. We like a little more flavor so I would say adding some hot red pepper flakes a little sea salt and fresh ground pepper really took it over the top. This is one of those dishes you can't make too often 'cause it's not the healthiest thing you'll ever eat, but the flavor is company-worthy fantastic so we will be treating ourselves to this awesome soup as often as our waist lines will allow. Thanks for posting!
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Sausage Pasta

Reviewed: Jul. 23, 2010
My husband and I really liked this recipe. I used a little over a pound of hot Italian sausages which I removed from their casings, crumbled and browned in a skillet before adding the onion and garlic. I did not use the oil since several reviews seemed to indicate it wasn't needed, and I concur. I then also added 8 oz. of sliced fresh mushrooms to sautee in the skillet before adding the broth and tomatoes. Since so many reviews said it was too soupy, I let mine reduce down a lot, but I think I overdid it as it had almost no broth when I mixed with the pasta. I used a pound of cooked angel hair (vermicelli) broken in half and that worked great. My kids thought the dish was too spicy so they wouldn't eat it. Next time I'll try mild sausage and just heat up the adult's dishes with dried red pepper flakes so the kids can eat it too. This recipe tasted a LOT like a soup I make called Rustic Italian Tortellini Soup that I got off another recipe website so I think next time I may try adding some cream and/or other herbs to change up the taste a little. Since the kids didn't eat any, we have lots of leftovers, but they will definitely be eaten and enjoyed. This is a tasty, fairly easy dish and it gets a solid 4.5 from my husband and me. Thanks!
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Perfect Turkey

Reviewed: Jul. 30, 2009
I made this turkey for Thanksgiving, but forgot to rate it. Shame on me! What a fabulous turkey!! Moist, tender, succulent. And the gravy made from the drippings was unbelievable. We only eat turkey at Thanksgiving usually, but I find that I crave this now and find it hard to wait for November to come around to enjoy it again. I will say I had a hard time handling my 18 pound turkey in terms of putting the salt all over it and getting it in a big stock pot and making space for it in the refrigerator to brine, but I won that wrestling match eventually. :-) This is definitely the recipe I will use for turkey from now on. Thanks so much for finally curing my dried out tasteless turkey blues!
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