Perri Pender Recipe Reviews (Pg. 5) - Allrecipes.com (155061)

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Perri Pender

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Pickle Rolls

Reviewed: Jan. 2, 2006
An old classic that I had forgotten about. Took to a party and they were all gone in no time. Made mine the night before so they would set up and stick together better but still had some that did not want to stick together, maybe I will use more creme cheese next time.
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4 users found this review helpful

Pesto Torta (Layered Spread)

Reviewed: Dec. 29, 2005
Prepared this and numerous other recipes from this site for a 50th wedding anniversary party. Everyone asked who catered the party!!! Very easy to make and can be prepared a cday or two ahead of time, whioch is awsome, I added 2 pieces of provolone cheese to the top then added the peppers, chopped fine, pretty presentation! Thanks for sharing. I have a suggestion: when reviewing or even sending in a recipe please state how far in advance it can be made, or if it can be frozen, when you are having a large party this information is SO HELPFUL!!!!!
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14 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Oct. 8, 2005
This is so easy and so good!!! I make it up that morning (have the butcher flatten the chicken for you} after the flour and paprika i dip it in melted butter then roll in dried bread crumbs and put back in the refigerator to let it sit, this helps keep it together later when you cook it. I double the wine sauce also, it is outstanding Thank you for sharing a gourmet meal with all of us!! Another tid bit is to put some creme cheese in the center before rolling up its yummy!
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5 users found this review helpful

Marinated Flank Steak

Reviewed: Mar. 19, 2005
This was a HUGE hit!! My son could not get enough, when my husband heard I was fixing flank steak if he said it once he said it 50 times, isn"t that a tough cut of meat and turned his nose up but once he tasted it he couldn't believe it was flank steak thanx for a great recipe!!!!!!!!!!!!!! has anyone tried this on a brisket??
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6 users found this review helpful

Easy to Remember Pie Crust

Reviewed: Nov. 7, 2004
Nice flaky crust BUT my advice is to double the recipe. I messed up my first batch it was too gooey and after refrigerating it still did not help, so I made another one and could tell instantly the consistency was much better BUT when I went to roll it out there was not enough pie crust for one of my SMALL pie plates, at this point I was not about to make another one so I had a funny looking pecan pie! It tastes good just strange looking. Very good pie crust recipe just be sure to make extra!!!!!!!!!!!!!
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4 users found this review helpful

Cream Cheese Bars II

Reviewed: Nov. 6, 2004
EASY, and so good! You can whip these up in a flash, the biggest problem is waiting for them to cool! This is a keeper! Be sure you try this!!!!!!
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2 users found this review helpful

Pork Tenderloin

Reviewed: Feb. 22, 2004
very good be sure to use low sodium soy sauce
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3 users found this review helpful

Cheese Vegetable Soup I

Reviewed: Dec. 13, 2003
this was great and I had to modify it quite a bit because I was to lazy to get out in the snow to go the store!! I used a can of corn,drained and potatoes and used shredded velveeta, no celery or carrots and it was still wonderful, its best to let it cool and scrap the buttery fat from the cheese off the top before you reheat it, I can't wait to try it with the cheez whiz thanks for a great recipe
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4 users found this review helpful

Golden Sweet Cornbread

Reviewed: Oct. 13, 2003
Excellent! my moms recipe is very similar but there are differences, hers has only 3 TBLS of sugar so I was a little concerned it would be to sweet for our taste, so I cut the sugar to 1/3 cup and used 3 tsp of baking powder per others suggestions and I thought it was terrific Next time I make it I am going to use a trick from my moms recipe, she melts bacon grease into the pan that you will be cooking the cornbread in and then add 3-4 Tbls of the melted bacon grease into the batter and cook, it adds a great taste and it is not greasy, gives it a beautiful golden color thanx for a great recipe!!!! the only difference in her recipe is that it calls for 1/2 cup of flour and4 tsp of baking powder, I think Lori's recipe makes a bigger fluffer cornbread so I would think the bacon grease would work just as well, I will try it that way next time and let you know GREAT!!!!!!! GREAT!! try this one folks!!!
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3 users found this review helpful

Mussels Mariniere

Reviewed: Sep. 28, 2003
EXCELLENT, i did add 1 cup chicken broth and some chopped celery and a squeeze of lemon juice so I did vary some and left out the bay leaf but they were sooo good!!!! thanx for a great recipe
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6 users found this review helpful

Vikki's Red Bean Sausage

Reviewed: Sep. 21, 2003
this ones a winner and so easy to make!!!!thanx for a great quick recipe that can feed a crowd!!!
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2 users found this review helpful

Oven Baked Jambalaya

Reviewed: Sep. 20, 2003
great great great!!!!It does make a full turkey roaster so it would be great for feeding a crowd, i made the creole seasoning also I highly recommend this recipe thanx!!!
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2 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jun. 9, 2003
these are rally good have been making a similar version for years!
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3 users found this review helpful

All Day Versatile Sauce

Reviewed: Jun. 9, 2003
good basic recipe, neck bones really make a difference but are hard to find, it need a lot more spices for our personal taste though thnx for sharing
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4 users found this review helpful

My Best Clam Chowder

Reviewed: Jun. 9, 2003
This review is a doubled edged because i fixed this in place of a salad it was very good but my whole family except for me got sick,I used canned clams and I don't know if it was bad clams or if it was too rich or if the main fish dinner was bad or what but now no one wants me to make clam chowder EVER again! I did as other viewers suggested and mixed whole clams and minced and added exra of both, it was easy, question though, has anyone else had this issue making clam chowder before? please do not let my Fluke of an incident spook anyone from trying this it is a good recipe
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2 users found this review helpful

Avocado Salsa

Reviewed: Jun. 9, 2003
Excellent , this was a major hit at our party fro the office, we took numerous recipes from this site and did all the food ourselves for an open house and everyone RAVED about our food thanx to this great site, you gotta love it! thanx for sharing a great salsa and it was easy!!!!!!!!!
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6 users found this review helpful

Brown Sugar Smokies

Reviewed: Jun. 9, 2003
made 300 to 400 (good grief it could have been more) of these for a big party and we set it up like an assembly line and cussed these little devils the whole time BUT they were such a major hit we felt vindicated we had a little variation on the recipe that ours called for making them the night before and letting them sit in the fridge over night then we sprinkled a little more sugar on them before baking again you have to remember we had almost 9 cookie sheets of the little devils and cooking time was not pleaant!! we found that 2 trays took at leat an hour to cook and they need to be turned, we discovered toward the end that baking then turning the broiler on and WATCHING them and TURNING them really helped, but be forewarned make alot of these because they are AWSOME and everyone will not eat just one you need to make abunch, so being able to do it the night before does help just allow for plenty of cooking time and then throw in a crock pot and there you have it ready for the party that night we later transferred the little devils from the crock pot to a chafing dish,worked perfect!! Hope this info helps someone out there, be sure and try them!!!!
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18 users found this review helpful

Best Spinach Dip Ever

Reviewed: Jun. 9, 2003
took to a big office party and it was a great hit! I am always looking for the ultimate appetizers this is a good one
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4 users found this review helpful

Dressing for Potato Salad

Reviewed: Jun. 9, 2003
I thought this was very easy and quite tasty I did find it worked better by putting the dressing on just before you serve it because it gets quite thick the longer it is in the fridge, I used dijon mustard because I was out of regular mustard, I am anxious to try it with regular mustard!! I also added eggs,celery and pickles thanx for sharing!!!!!!
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32 users found this review helpful

Blue Cheese Beef Tenderloin

Reviewed: Feb. 3, 2003
Cooked filets out on the grill (did not use marinade( and made just the sauce to use over the steaks! EXCELLENT a real winner thanx!!!!!!!
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3 users found this review helpful

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