I Luv Pancakes Recipe Reviews (Pg. 1) - Allrecipes.com (13679268)

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Quick and Easy Alfredo Sauce

Reviewed: Dec. 2, 2009
My wife and I love an Italian restaurant in the Chicagoland area called Maggiano's because their alfredo sauce is amazing. This recipe yielded similar results. I used Neufchatel cheese from Aldi, two cloves of garlic, 1 cup of heavy cream (as a substitute for one of the cups of milk), Kraft parmesan, a dash of nutmeg, basil and oregano. Absolultely delicious!!!!! I made it for my wife because I just felt like cooking for her and she was moaning all the way through the meal. If anyone has problems with the consistency because of the cheese; I took the advice of another reviewer and added it right after the butter and Neufchatel. Whisking continously is a must. I also let the milk and heavy cream come to room temperature and added them little-by-little, whisking all the while. Thank you Dawn Carter for this wonderful recipe and all of you reviewers who make such insightful suggestions!
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3 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Jan. 30, 2011
Absolutely the best pasta / marinara sauce I've ever had. I used only 2 T of dried parsley and doubled the garlic to 2 cloves. I forgot to saute the onion and mistakenly blended with the rest of the ingredients. I substituted 1/2 c of apple juice and 1 t of fresh squeezed lemon juice for the white wine because I don't drink or buy alcohol (I know about it burning off while cooking). I let it simmer for 1 hour or so then let it cool and sit overnight. WOW! What a terrific sauce. My wife and I ate it over pasta topped with breaded chicken and melted swiss cheese. Thank you Jackie for this great recipe.
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4 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Feb. 19, 2011
I like to cook but don't feel I'm qualified to even call myself an amateur. Notwithstanding, I've learned a few tips on how to enhance certain things. When it comes to pancakes I like to use every little trick I can to make them turn out great because plain buttermilk pancakes are my favorite food in the whole world. I have been trying to duplicate the flavor and texture of the ones served at the Original Pancake House and have tried adding different flavors and sourdough starters. I fluff the egg whites, add sugar, vanilla, bring everything to room temp. etc. trying to make the perfect light golden brown buttermilk pancake. Today, I decided to keep my tricks to myself and just follow this recipe exactly as is was written. The results left me humbled. This was by far the best buttermilk pancake recipe I have ever tried. I have previously been a fan of Burygold's recipe on this site but this one blows that one out of the water. I didn't do anything fancy, I just mixed the dry ingredients together (I did use Saco powdered buttermilk) then added the wet ingredients. I mixed them together with a wooden spoon until just blended (the batter was lumpy). I set my electric griddle to 330 degrees and very lightly greased it with canola oil. I didn't wait until bubbles popped on the top and therefore didn't overcook them. WOW!!! They didn't match the unique flavor of the OPH but they were very light and fluffy and extremely delicious topped with butter and syrup.
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9 users found this review helpful

Grandma's Corn Bread Dressing

Reviewed: Nov. 29, 2012
I used the Grandma's Cornbread recipe as my base, then followed the recipe with a few amendments. I used Fit & Active chicken broth from Aldi, added 3 T of sage and made sure not to over mix. Once I combined everything, I added one can of cream of chicken soup and one can of cream of mushroom soup. The result was the best dressing I ever made. Normally my dressing gets stiff and you have to add milk to loosen it up for leftovers. Not now. The consistency was perfect. Again, don't over mix it. I lightly greased my dutch oven and baked it it the oven covered for 20 min, then uncovered for another 15. Thank you for this wonderful recipe.
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5 users found this review helpful

Split Pea Soup

Reviewed: Dec. 12, 2012
I was concerned with the flavor issue addressed by others so I decided to be slick. I soaked my peas overnight in 1 qt. of Aldi's Fit & Active chicken broth and 1 qt. of the broth from boiling 3/4 lb. of smoked turkey wings. I then sauteed 1 diced onion in 2 tablespoons of EVOO in my dutch oven and added the peas, broth and smoked turkey wings. I brought it to a boil then a simmer and added the other diced onion and a couple of cloves of fresh minced garlic. I then added a diced red potato, the carrots and celery, the marjoram, and I also added a pinch of oregano and thyme (I didn't add salt or pepper). Everything was cooking wonderfully but was very runny. Then it dawned on me. The peas soaked up the liquid and I had added more liquid to bring the total to 2 qt. I ended up adding an additional 2 cups of peas to get the right consistency (the reason being, as others have commented, peas are not like beans, they absorb liquid and soften quickly). When it finally got there, folks, it was one of the best things I've ever made in my life. Absolutely delicious. My dad and I used to go out for split pea soup at a local restaurant every Tuesday night after work before he passed away. This great recipe brought back those memories. Thanks for sharing it, bluebayou.
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2 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 11, 2010
Wow! This was absolutely delicious. I followed the advice of some others and doubled the spices and it made this a bit too powerful. The next time I make this I will keep things just as Mr. Chandler originally had them with the exception of omitting the salt and using 1 teaspoon of raw honey in place of the sugar. I simmered the blended sauce ingredients together and let them marinade overnight. My wife and I loved it; thank you for this recipe!!
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8 users found this review helpful

Red Velvet Cake IV

Reviewed: Jan. 15, 2011
I followed the recipe to the letter with these exceptions: I sifted the flour and cocoa powder together, blended the food coloring with the creamed butter and sugar, I added the egg yolks one at a time and beat the egg whites until stiff peaks formed then folded them in at the end. The cake came out very nicely but wasn't very sweet. I did have to bake it a lot longer than the recipe suggests (about 45 minutes per pan).
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3 users found this review helpful

David's Yellow Cake

Reviewed: Mar. 2, 2011
Very good cake. I followed all directions to the letter. This cake is very moist, light and delicious. However, the next time I make it I will almost double the recipe since I would have liked to put more cake into my 2-9 inch pans. The batter was almost stiff when I was done mixing it and I had to spread it in the pan to get it to even out. I thought it would come out terribly, but I was pleasantly surprised! I topped it with chocolate buttercream frosting (my wife likes chocolate) but this cake is very versatile and I will experiment with diffrent frostings down the road. Thank you David for this great recipe!
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2 users found this review helpful

German Chocolate Cake III

Reviewed: Apr. 20, 2011
Very good! I doubled the frosting recipe and toasted the coconuts and walnuts (my sub for pecans). It wasn't as moist as I hoped for but I'm sure that's because I did something wrong. Be sure to allow the frosting to cool considerably before spreading. I was getting frustrated because it kept falling off as I was trying to spread it but thats because I hadn't let it cool enough. As it cooled it stayed up nicely. Thank you for the recipe, this was my first time making a German Chocolate Cake and it was delicious!!
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1 user found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 26, 2011
I've never really had pumpkin pie. I'm a sweet potato pie man. However, for my wife's sake I made this one over Thanksgiving and it was, to my surprise, very good! I followed the recipe to the letter and did not read suggestions for amendments.
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1 user found this review helpful

Boilermaker Tailgate Chili

Reviewed: Feb. 14, 2012
I am not a cynic. I'm sure I did something wrong. After all the awesome reviews I couldn't wait to make this chili and followed the recipe almost to the letter. it was much too spicy for my wife and I. Even after adding a can of pureed pineapples, too much heat. This chili tasted ok but was nothing to write home to mom about. It made a huge pot and I'm probably going to flush it and look for a more simple recipe, probably from another site as well.
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2 users found this review helpful

Homesteader Cornbread

Reviewed: Jul. 10, 2012
I usually make the 'Grandma's' recipe but decided to try this one because it didn't call for buttermilk. It was not a successful tria. and I ended up dumping the entire batch. I did take away the technique of soaking the cornmeal in the buttermilk, which I did in Grandma's recipe. It came out more delicious. Thanks for the tip. To anyone making this recipe I would definitely advise against using so much flour (maybe 1 - 1 1/2 cups) and over mixing. I'd mix it by hand until just blended. I followed the instructions and it came out dense but in a doughy way and flavorless.
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4 users found this review helpful

 
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