Pat V Recipe Reviews (Pg. 1) - Allrecipes.com (1463315)

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Buttermilk Honey Wheat Bread

Reviewed: Sep. 5, 2005
My husband and I loved this recipe! This is the first time I make it and decided to read all reviews to decide what adjustments I would make. It was a good idea, because my bread came out perfectly—rounded dome, thin crunchy browned crust and a wonderfully soft firm textured bread that was easy to slice (even very thin). I mixed it up in my much loved Kitchen Aid mixer and baked it at 350 for 45min. Here are the adjustments I made: Proofed 1 pkg. active yeast in ½ cup warm water mixed with 1 tbl sugar. Reduced buttermilk to 1 cup (actually, 1 tbl. Apple cider vinegar + milk to make 1 cup) let sit for at least 15 min. then added the baking soda. Mixed flours with salt and took out 1 cup Added buttermilk substitute and yeast mixture to dry ingredients in mixer and added the reserved 1 cup flour slowly. Mixture was very sticky, so I added ½ cup white flour and even though it was still a bit sticky, left it like that. Put dough in oiled bowl. Turned on oven for 1 min—turned off and put bowl covered loosely with plastic wrap in for 1 hr. Punched down and rolled into rectangle and rolled up tightly into log. Placed into greased bread pan and let rise in oven again for 1hr.; baked for 45min. Perfection!! Don’t be tempted to add more flour—will produce crumbly or dry bread.
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135 users found this review helpful

MMMMM... Brownies

Reviewed: Jan. 23, 2009
My hubby had a craving for brownies so I decided to make this recipe because it looked easy. What a surprise!! Fabulous taste (melt in your mouth) perfect texture and not overly sweet. I am not a fan of brownies, but I couldn’t stop eating these! Hubby gave them 2 thumbs up and said they were the best brownies he had ever tasted. I didn't modify the recipe at all and won't when i make them again--it's perfect. I baked them for 25 minutes in an 8 x 8 pan and i think that 30 minutes would have dried them out. The toothpick test does not work for brownies, so i checked to see if brownies were pulling away from the sides of pan (slightly) This is definitely a repeat!
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18 users found this review helpful

Jo's Rosemary Bread

Reviewed: Jan. 5, 2010
I made this bread by hand..1. yeast + 1/4 c. warm water, wait 10 min. 2. Add flour, salt, sugar, oil knead like heck. 3. Add the herbs & pepper and rosemary (from my own garden) and knead some more. 4. Let rise an hour or so in an oiled, covered bowl in a warm place. 5. Punch down, let rise another hour. 6. Bake at 375 until browned. 7. Remove from oven, brush with olive oil and sprinkle with coarse salt. Serve with olive oil and fresh cracked pepper. YUMMY!
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4 users found this review helpful

Unbeatable Pecan Pie

Reviewed: Jan. 5, 2010
This is the best pecan Pie I have ever tasted! Love that it's not gooey like other pies I've made with corn syrup--the real maple syrup make a big difference. I added the chopped nuts and then added whole pecans on top to make it look prettier. I bought a deep dish pan so I made 1 and 1/2 times the recipe. Everyone loved it so it's going into my holiday recipe list!
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4 users found this review helpful

Basic Crepes

Reviewed: Sep. 12, 2006
I just made this recipe and it’s wonderful. I made Crepas de Cajeta: translation—caramel crepes. I added a little sugar and a little vanilla. I mixed by hand and then mixed in a blender to smooth the batter out. If you like Dulce de leche ice cream, then cajeta (I like the cajeta quemada) is for you. It’s a Mexican caramel that comes in a plastic container (like pancake syrup) and you can find it in grocery stores. Fold each crepe in half and then fold over again. Pour heated cajeta over the crepes and add some chopped pecans…ummm. A nice substitute is Nutella--make the same way using heated Nutella and top with pecans if you like and some whipped cream.
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Nov. 23, 2011
This is the perfect cream cheese frosting for carrot cake. I don't like an overly-sweet frosting, so this is the perfect one--in my opinion. I like the cream cheese flavor to be strong, and if you add more sugar, you get a sweet and less cream cheese flavor.
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3 users found this review helpful

Best Ever Pie Crust

Reviewed: Jun. 11, 2014
Flaky, holds it's shape, tastes very good---yes, Best Ever Pie Crust!!
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1 user found this review helpful

Oven Pot Roast

Reviewed: Mar. 27, 2012
Loved this recipe! Forgot to put the roast in the oven and had to be creative so I cooked it in a pressure cooker. Increased the liquid to 1 cup white wine and 1/2 cup water and didn't dredge in flour. I also added chunks of potatoes and carrots. I let it cook for 20 minutes and cooled down the pressure cooker under running water, took out the veggies and turned it back on. Total cooking time was 50 minutes. I took the roast out and heated the liquid to boiling and added flour mixed with water and whisked well for a delicious gravy. The flavor was amazing! Next time I will cook it in the oven like the recipe calls for.
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1 user found this review helpful

Cheesiest Potato Soup

Reviewed: Nov. 18, 2009
excellent soup!! we all loved it. I usually change recipes around but i didn't have to with this one. I loved the way it tasted just as is. definitely a repeat!!
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 12, 2003
Good icing for Christmas sugar cookies. Takes forever to dry so plan your cookie baking time with this in mind. I added extra syrup and milk and had to double the recipe. My cookies looked great and I plan to use this recipe every Christmas!
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Lentil Soup

Reviewed: Aug. 8, 2013
Excellent soup! I used red wine instead of white. I used small green lentils and cooked in pressure cooker without tomatoes for 20 minutes. I cooled down the pressure cooker under cold running water then I added the crushed tomatoes and some red pepper. I let it simmer for about 15 minutes on medium low and it was perfect! I have made this twice and I am sure I will make it often!! Family loved it. Thank you Gabriella for sharing!
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Teena's Spicy Pesto Chicken and Pasta

Reviewed: Nov. 3, 2009
This recipe is fabulous! I was looking for something simple to make with leftover chicken. This is the best! My husband and son loved it (me too!). I didn't have chile paste, so i used chipotle powder and i loved the "kick" the chile adds to this recipe. Definitely a repeat!!
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Veal Marsala

Reviewed: Apr. 9, 2008
Delicious!!! I did make a few changes though. I added garlic powder salt and regular pepper to the flour. After browning, I added a small can of champignon mushrooms with the liquid. I also added about 1/2 cup of heavy cream when I added the sherry. The flavor was very good. I served it with angel hair pasta and broccoli.
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Mayonnaise Biscuits

Reviewed: Apr. 26, 2006
These are soooo good! I love the light moist texture.
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