SAWMAN Recipe Reviews (Pg. 1) - (1423024)

cook's profile





View All Reviews Learn more

Peanut Butter French Toast

Reviewed: Oct. 18, 2010
This is a great recipe, and even better with just some minor changes... First combine and mix together peanut butter and 1 tablespoon maple syrup; using a kitchen table teaspoon, mix very well until combined and smooth. Keep on mixing, adding more syrup a tablespoon at a time, until peanut butter and syrup have completly combined and smooth in texture; add a little more syrup to give mixture a fairly runny consistancy, but not to runny. You want a consistancy like honey. Add in 1/2 cup of milk and mix well. Keep on mixing until completly combined and well mixed, add more milk, 1/2 cup at a time (3 cups total); mixing well till completly combined, smooth and all one color. In a seperate small bowl, beat eggs well; combine with peanut butter/millk mixture. Add in rest of ingredients. Mix well. Heat griddle to 300F; coat griddle with a thin oil coating. Dunk each slice of bread in peanut butter/egg mixture, soaking both sides. Place on griddle and cook on both sides until golden brown, about 3 to 4 minutes per side. Serve hot with butter, sliced bananas, and maple syrup. Be sure to keep your peanut butter/egg mixture well stired at all times. Enjoy.
Was this review helpful? [ YES ]
0 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 4, 2009
This is an outstanding recipe, and to even make it better, by making it non-fat, just increase the flour to 3 cups, change the margarine to unsweetened applesauce, and increase the baking time to 15 to 17 minutes @ 350 F. I also changed the 1 cup white sugar to 1 cup dark brown sugar. Be sure to chill the dough in your freezer for 30 minutes before rolling the cookie dough. Finally, I Pam sprayed my hands before rolling the cookie dough as well. YUM...
Was this review helpful? [ YES ]
3 users found this review helpful

Stuffed Acorn Squash

Reviewed: Jul. 12, 2007
Outstanding recipe! I made my own stuffing using celery, onions, garlic powder, onion powder, sage, 1 can of chicken broth plus 1 cup of hot water, and sauted everything for about 20 minutes, then poured everything over a 7.5 ounce of bread cubes and mixed well. I put about 2 heaping cups of stuffing in and on top of each squash half, after buttering and adding 2 tbs. dark brown sugar. I baked for 70 minutes at 400F foil covered, then 15 minutes at 400 uncovered Thanks for this recipe.
Was this review helpful? [ YES ]
38 users found this review helpful

Grilled Peanut Butter and Banana Sandwich

Reviewed: Jun. 22, 2007
Just like Josey said, serve open-faced... with just two little changes. First, don't make this into a sandwich, but rather into French Toast! Second be sure to use plenty of maple syrup.
Was this review helpful? [ YES ]
31 users found this review helpful

Skillet Zucchini

Reviewed: Apr. 18, 2007
Drop the butter and bread crumbs. Add red and green bell peppers, chopped, celery, chopped, and pineapple chunks, optional. Do not overcook this casserole. Add grated cheese last 3 to 4 minutes of cooking. Salt and pepper to taste. Now this is a dish worth crowing about! Yum.
Was this review helpful? [ YES ]
2 users found this review helpful

Italian Peas

Reviewed: Feb. 28, 2007
Try adding 2 Tbs. of chopped mint to the ingredients. Yum!
Was this review helpful? [ YES ]
0 users found this review helpful

Mini Chess Pies

Reviewed: Nov. 24, 2006
This is a great recipe for the holidays. I did make some changes though. First, I used dark brown sugar. I then combined the butter and brown sugar, and used a pastry cutter and cut the butter into the sugar until well combined. It seems to do better this way then to melt the butter. Next I separated the egg yokes and added the yokes to the mixture, but I beat the egg whites to a stiff peak, then added to mixture, and mixed very well. Always be sure raisins have completely cooled. NOTES: In this recipe, I used real butter, not marg. as you can actually see the difference in the finished desert if you use marg.
Was this review helpful? [ YES ]
17 users found this review helpful

Mushroom Blue Cheese Turkey Burgers

Reviewed: Jun. 12, 2004
This recipe sounds very good, but needs just a little help. Using turkey or ground beef, see what changes I have made, for very sweet, and juicy burgers! 1 1/2 pounds extra lean ground beef 1 package hamburger buns 1 can pineapple rings in juice 1 package bleu cheese, crumbled 2 medium onions -- sliced 1/8" thick 1 can mushrooms -- sliced 1 bottle barbecue sauce 2 teaspoons cooking oil Slice onions 1/8" thick, then seperate into onion rings. set aside. Form the ground beef into 1/3 pound hamburger patties. Grill patties on an outside bbq grill till well done. Add spices and bbq sauce to taste. While burgers are grilling, Sauté in a non-stick skillet in a very little oil the pineapple rings, the onion rings, and mushrooms. Turn or stir to Sauté all sides. During the last two minutes of grilling meat, warm buns, and add 1-2 Tbs. crumbled bleu cheese to the top of each meat patty and allow cheese to melt slightly. When burgers are done, and fruit and vegetables are done, add your normal condiments (mustard...) to buns, but no cheese. Then place grilled onions and mushrooms on bottom half of bun. Next place a blue cheese covered hamburger patty on top of the onions and mushrooms. Next add the pineapple ring on top of meat, then place top part of bun on your creation. Enjoy Sawman
Was this review helpful? [ YES ]
0 users found this review helpful

Subscribe Today!

In Season

Grilled Burgers For the 4th
Grilled Burgers For the 4th

Check out our collection of almost 200 grilled burger recipes.

Potato Salad On the Side
Potato Salad On the Side

A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States