Perri Pender Recipe Reviews (Pg. 1) - Allrecipes.com (155061)

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Perri Pender

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Burgundy Pork Tenderloin

Reviewed: Jan. 21, 2003
WOW!!!!!!!! I hesitated on this recipe because it sounded WAY TOO EASY to be that wonderful, but I was wrong. This is a definite keeper, I added portebella mushrooms and I seared the meat in a TB of olive oil and butter to give it a nice color, I found it was perfectly cooked in 45 min be sure to use a meat thermoter and do not over cook!! when it reaches 165 degrees take out and wrap in foil while making the gravy I used 2 cups of Merlot wine and got nervous it might be to much wine taste and added 1/2 CUP WATER so I did use 2 pkgs of Mccormick brown gravy and it was PERFECT a great recipe to impress guests or make for a large crowd, even my husband who really doesn't like pork thought it was FABULOUS my brother in law kept telling me what an awsome dinner rates 10 stars thank you for sharing!!!! I also used 2 1 lb tenderloins that is probably where some of you have had issues with evaporation because larger ones would take longer to cook, try using several small ones
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146 users found this review helpful

Boiled Water

Reviewed: Mar. 20, 2013
With my CHANGES, the recipe was a 5 star. The recipe as written is bland and tasteless. I used beer, then added some onion, and Johnsonville Brats. This really took this recipe up a notch!
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39 users found this review helpful

Broiled Grouper Parmesan

Reviewed: Jun. 23, 2011
Excellent!!! I grated a very good parm cheese for it, I saw a similar recipe and it had green onions and chives in the mixture so I did add that (personal preference) highly recommend!!!!!! I was skeptical the mayo just didn't seem right to me but it was fabulous. Everyone on here should rate a recipe based on the original recipe and state if you add or subtract, don't ever give anyone a bad review when you have changed the recipe so much it is not even close to the original!!!!! Please that is common sense and courtesy! Even though I did add the onions and chives this would have been great without the additons, this one is really good people!!!
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38 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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31 users found this review helpful

Best Italian Sausage Soup

Reviewed: Feb. 24, 2001
This is my recipe, I don't know what I was thinking when I posted it but I only use half the pasta and break it in half. It is very good with tortellini!
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23 users found this review helpful

Springfield Style Cashew Chicken II

Reviewed: Oct. 21, 2001
Having grown up in Springfield, the home of every type of chinese cuisine,(every business that goes under a new chinese place is born) THIS IS EXCELLENT!!! I have used a recipe for years but the sauce was not the right stuff! This one is!!! The recipe does not specify but you should fry the chicken pieces in peanut oil. Thanks Brad, this one is a keeper!!!!!
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19 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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15 users found this review helpful

Southern as You Can Get Collard Greens

Reviewed: Dec. 31, 2010
I used mixed turnip, collar and mustard, and did add the brown sugar so I did twek it but these were devoured at christmas! Making them for new years day! thank you , killer recipe....
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14 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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13 users found this review helpful

Beef Stew V

Reviewed: Jan. 21, 2003
Very good!!!!! I added all and threw in the crock pot and everyone loved it, I did have to thicken it with flour to get a more stew like base. Once I got into peeling the pearl onions I almost left them out but it was worth all the work, that is the only difficult part about this , time consuming peeling those tiny little onions!!!!
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13 users found this review helpful

Caesar Hot Artichoke Dip

Reviewed: Nov. 17, 2001
I made this for a party and it was hardly touched, I thought it was ok might try it again during the holidays
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13 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Apr. 24, 2011
Add me to the list of happy prime ribbers! This was one of the best I have ever cooked. I did add water to the salt and for fear of it being to salty(yeh i know I read ALL the reviews and yes it is not salty!) I took cheese cloth and wrapped it twice around the middle, this protected the end pieces, to get the salt to stick on the cheesecloth i put olive oil on it and the salt stuck perfectly! The top and the bottom did not have any cheesecloth and the salt made a perfect crust. When I removed it 125 let it sit 20 minutes, removed the salt crust and popped back in the oven at 350 for 10- 15 minutes, I prefer my prime rib warmer, It was cooked perfectly, everyone RAVED! took it out at 135 degrees medium rare perfection. When cooking prime rib YOU MUST USE A THERMOMETER!! period! it was tender juicy and had a wonderful flavor. I sprinkled garlic powder all over it before I put on the crust, for those disappointed on no ajus, just buy "Johnny's Au Jus" located somewhere around the BBQ sauces and ketchup in your local store, it is concentrated and is way better than Au Jus I can make and is 100 times better than the pkg mix!! Problem solved! Enjoy and try this don't be scared it is wonderful!!!
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12 users found this review helpful

Suzanne's Down Home Southern Dressing

Reviewed: Oct. 7, 2001
I would have liked this better without the pre packaged stuffing, It gave it a stove top taste, all the other ingredients were great I still prefer a cornbread only stuffing, isn't it interesting how many different styles of stuffing there are around the country??? I will try this again making some adjustments on the breading, thanx!!!!
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11 users found this review helpful

Grilled Shrimp and Chicken Pasta

Reviewed: Jun. 11, 2000
This was excellent and not difficult but one word of caution, everything comes together at once. I cut the chicken in small pieces and put it all together. It was a big hit, and will make again! Try it! Thanx for a great recipe!!!
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11 users found this review helpful

World's Best Lasagna

Reviewed: Mar. 23, 2002
Very good,the longer the sauce cooks the better!! I made half with ricotta mixture and the other half with cottage cheese,eggs and mozzarella, just because my husband doesn't like ricotta, I took the left overs to the office and it was a hit! thanx for a good recipe
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10 users found this review helpful

INCREDIBLE Raspberry Cheesecake Cookies

Reviewed: Sep. 1, 2011
I just ordered the raspberry bits off Amazon, can't wait to try these INCREDIBLE is correct, got my raspberry bits and made them GREAT, thanks!!!
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9 users found this review helpful

Creamy Mocha Frozen Dessert

Reviewed: Jan. 21, 2007
Easy and great recipe, I was hoping for more coffee flavor than chocolate though, next time I might increase the coffee and decrease the chocolate syrup. I think you could use the basic recipe and change the flavor, maybe try it with strawberries! OHH, maybe add some smashed bananas in it would be good ( strawberry version only!) What a great recipe, something you can make ahead of time when having company. Thank you so much for sharing it was fabulous!!Please try this one!!
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9 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Apr. 6, 2002
EXCELLENT! DYNAMITE! A REAL KEEPER!! especially if you are on alow carb diet this is to die for, just eliminate the breadcrumbs, (though after your on the carb diet for awhile you can have the breadcrumbs!) I thought this was very easy to make and was surprised to find halibut fillets, living in kansas city you always see halibut steaks, the fillets are the BEST!!! Thank you so much !
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9 users found this review helpful
Photo by Perri Pender

Stuffed Green Peppers

Reviewed: Feb. 23, 2013
I used a green and a red pepper, I steam mine, much quicker and easier and I prefer the pepper to be a little crisper! Very good!
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8 users found this review helpful

RWOP Finalist: Asparagus and Parmesan Cream Pastry

Reviewed: Apr. 4, 2011
These are excellent with a superb presentation to wow your guests!
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8 users found this review helpful

Displaying results 1-20 (of 157) reviews
 
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