PATRINCIA Recipe Reviews (Pg. 1) - Allrecipes.com (1556853)

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Whipped Cream Frosting

Reviewed: Sep. 3, 2003
This recipe is a definite winner in the taste category. As someone with lots of cake decorating experience, I would say this is a wonderful filling, but is not suited for frosting (unless you just dollop it on top). This recipe is VERY soft, and does NOT firm up upon refigeration like a buttercream. I made a double batch to decorate a large cake and ditched that plan shortly after I started decorating. I froze this double batch until I thought of a use for it (decided to add it to leftover white rice, added a bit of milk, cinnamon, and a touch more vanilla... it was the most delicious rice pudding imagineable). I might use it as a tart filling sometime, topped with seasonal fruits. Really delicious stuff. PS - I read that it piped well, but I have enough decorating experience to tell that was not going to be the case.
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68 users found this review helpful

Supreme Pasta Salad

Reviewed: Jan. 6, 2005
Wonderful.... have been making this recipe for years, and am always asked for the recipe. I use Good Seasons Italian Dressing (mixed from the packet using red wine vinegar). I also add 2 diced green peppers, 2 diced tomatoes, and small cubes of mozzarella cheese (the fresh is best). oops, I almost forgot... I use the whole bottle of salad supreme. Substitute any shape pasta you like. This salad brings a little bit of summer to the long cold winter.
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3 users found this review helpful

French Bread

Reviewed: Jan. 24, 2005
It might just be easier to buy some at the store, but if your in the mood to make your own, everyone in my family loved it. Very nice flavor and texture.
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0 users found this review helpful

Almond Bars II

Reviewed: Jan. 24, 2005
So simple even a caveman could do it, Really! :) These were the most popular snack at a recent get together. Super quick from start to finish, and you probably have all the ingredients on hand already. If you love the taste of toffee, you'll love these - YUMMMMM!
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8 users found this review helpful

Swedish Apple Pie

Reviewed: Feb. 11, 2005
Super easy to make and tasty too! When you want apple pie fast, and don't feel like making/rolling out a crust, this is the pie for you. I like to combine 2-3 varieties of cooking apples for the best flavor and texture (professional pastry chefs agree). I also left out the nuts, but I might consider finely grinding them next time. This pie is very rich!
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1 user found this review helpful

Almond Coconut Chocolate Cake

Reviewed: Feb. 14, 2005
This one is a keeper! I made it for a church dinner and let me tell you... I got many request for this recipe... and then I got as many reminders to not forget about getting the recipe. Just a note: This recipe filled every available inch of space in a large 11x14 glass pan. It's huge... if I were to make this one for the family, I would make it in 2 9x13 pans (so I could freeze one for later) as suggested by other reviewers. Also, next time I'll add just a bit of Almond extract to the coconut layer (just to tweek it a bit). Another note: If you don't have the large marshmallows on hand, you can use the mini's... 1 large = 13 mini marshmallows... for this recipe you will need 325 mini marshmallows (that also works out to be 6.25 oz or about 3 1/2 cups of the mini marshmallows). Enjoy this one!!!!!!
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4 users found this review helpful

Baked Oatmeal I

Reviewed: May 13, 2005
This recipe is a definite winner - our whole family loves it! It's a great breakfast dish to make when you have overnight guests. I often double the recipe and bake it in an 11x14 glass baking dish (using 1 c white and 1 c brown sugar). You can easily mix this up the night before, cover with plastic, stick it in the fridge, and simply bake it in the morning whenever you wake up. NOTE: To avoid breaking my cold glass baking dish by placing it in a hot oven, I put the cold dish into the oven BEFORE I turn the oven on (that way the dish and the oven slowly heat at the same time). If I'm baking this oatmeal staight from the fridge, I'll increase the baking time a bit (about 45-50 minutes for a single recipe or 60-75 minutes for the 11x14 size double recipe), otherwise I use the time given in the recipe. Mmm-Mmm!, great on a chilly morning!
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266 users found this review helpful

Seven Layer Taco Dip

Reviewed: May 13, 2005
Wow!!!! The whole family loved this one, even the kids! I followed the recipe exactly but added some extra diced tomato and I put it all in an 11x14 baking dish so that I could transport it to a church dinner easily. Next time I will add an extra green pepper. I think the cream cheese/sour cream layer makes the dish! Yummy, yummy, yummy!
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4 users found this review helpful

Oatmeal Dinner Rolls

Reviewed: May 13, 2005
Excellent hot, excellent cold, excellent-excellent 3 days old! These rolls are without a doubt, by far, the best I have ever eaten - they just don't get any better than this! I love them with honey butter, salted butter, hot ham and cheese, jam, chicken salad, or just plain without anything on them at all. The subtle sweetness of this soft, easy to work with dough serves as a fabulous base for cinnamon rolls too. Highly Recommended - you simply must try them!
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1 user found this review helpful

Honey Butter

Reviewed: May 23, 2005
Yummmmmm - I'm not a honey fan, but this is great on homemade dinner rolls! Dinner guests always RAVE about this butter (little do they know how simple it is to make). For easier mixing, be sure your butter (definitely not margarine) and honey are room temp. Also, I like to use a bit of salted butter because it really does enhance the honey/butter flavor - I suggest half salted and half unsalted. I tried just adding salt once, but it doesn't really disolve well, so go with the presalted butter.
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36 users found this review helpful

Candied Kielbasa

Reviewed: Mar. 11, 2006
I followed others instructions for cooking on the stove top, the sauce was easy to prepare and total cooking time was about 1 1/2 hours on low. I must admit I was very concerned about the horseradish (I'm not a fan), but it really did mellow and add nice flavor in the final dish. Because of the extremely sweet nature of the sauce, I would not serve this as a main course like some suggested... stick to this as an appetizer. Also, if I were to make this one again, I would use little smokies - not only would the whole dish be easier and quicker to prepare, but I think they would be better suited to the sweet sauce (in my mind Kielbasa should be more savory). The Slow Cooker Sweet and Sour Kielbasa from this site is much better (but not really sweet or sour - just yummy).
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1 user found this review helpful

Allspice Cream Cheese Frosting

Reviewed: Apr. 24, 2006
I prepared recipe as written using Penzey's allspice and Philly cream cheese. The allspice darkens the frosting slightly. The taste was okay, but I honestly didn't love it. Maybe the Penzey's allspice is too strong in flavor. I guess I prefer traditional cream cheese frosting.
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13 users found this review helpful

Zucchini Bread IV

Reviewed: Jul. 31, 2006
Sorry Mom - I'm replacing your recipe, the one that I grew up eating, the one that I've been making for 20 years, the one that I though couldn't get any bette, with this one! For the first batch I followed the recipe as written (omitting the nuts). Extremely moist and really delicious. For the second batch I used 1/2 oil and 1/2 applesauce as suggested by others. Equally moist and delicious. Being somewhat conscientious about using all that oil in the original recipe, I'll opt for the oil/applesauce combination in the future. For batch number 3 I used the oil/applesauce combo, and added the crumb topping suggested by others. This is exactly how I will make it from now on. Please note: before sprinkling the topping ontop of the unbaked loaves, you may need to squeeze the topping mix into little clumps, especially if you made the topping in a food processor. Great recipe and definitely try the crumb topping - a winning combination!
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1263 users found this review helpful

Caramel Popcorn

Reviewed: Aug. 23, 2006
Yummy! I reduced the butter to 1/2 lb like others suggested - perfect. I used a 12 quart stainless steel All-clad stockpot to pop kernels, make the caramel, and coat the popcorn (the pot was covered in oil from popping the corn and the caramel didn't stick - w/plenty of room to stir). Note: there is no way you would ever find me mixing this in my sink - impeccably clean as it is, the thought is repulsive to me! (no offense to anyone who thinks this is acceptable). Anyway, I poured the coated popcorn onto 2 silpat lined sheet pans (was fresh out of nonstick foil). I only baked one of the sheet pans because the kids begged me to let them keep eating the other one. For softer/chewy/shiny version, don't bake. For firm/crispy/non-shiny version, bake, but reduce baking time to 45 min. I used tongs to break up clumps while baking and cooling. We loved both versions. Hints: 1. Reduce butter in half. 2. Use a good quality, heavy pot. 3. If possible, avoid microwave popcorn. 4. Remove unpopped kernels before coating. 5. Keep popcorn warm in 250 oven until ready to coat. 6. Stir with a silicone spatula. 7. For softer/chewy/shiny version, don't bake. For firm/crispy/non-shiny version, bake, but reduce time to 45 min. 8. And most importantly, if you mix this in your sink, don't give any to me! :)
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1180 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Dec. 16, 2006
Very easy and delicious... I just wanted to update my review... I initially followed another reviewers suggestion and mixed the nuts directly into the toffee (to help contain all the nut crumbs) - it does contain the crumb mess, but it also allows the chocolate layer to show the fingerprints you leave behind after breaking the toffee into smaller pieces. Before adding the choc chips, be sure to allow the toffee to firm up enough to keep them from sinking down to the bottom of the toffee. Also, blot up any excess butter so the chocolate will stick better. If the toffee cools too much to melt the chips, just pop the whole thing in a warm oven for a minute or two. By the way, I poured the toffee onto a silicone baking sheet - absolutely no sticking at all. Although this recipe is fine without it, I might try adding a bit of vanilla next time, as others have suggested.
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3 users found this review helpful
Photo by PATRINCIA

Pro Ganache

Reviewed: Jan. 19, 2007
Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere in the middle and is great! I like to simplify the process by chopping the chips in my food processor until they resemble fine crumbs. Then I heat the cream in a heavy bottomed saucepan until it just starts to bubble around the edges, pour the hot cream down the feed tube of the food processor, add the vanilla and give it a whirl... in seconds you have wonderful ganache. I should mention that chocolate chips contain stabilizers that allow them to keep their shape while they are warm, and those stabilizers don't melt down smoothly like chocolate does, so for a smoother finished product, I strain the warm ganache through a fine mesh strainer (this is not a necessary step, but will give more professional results). Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's lighter in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever. By the way, I used this recipe to cover a chocolate wedding cake and it turned out wonderfully! One more hint: if you use this ganache to "frost" a cake, but be sure to bring the cake to room temperature before cutting (using a hot knife). You'll love this extremely versatile and tasty recipe!
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387 users found this review helpful

Chinese Napa Cabbage Salad

Reviewed: Jan. 21, 2007
HELP! I can't stop eating this salad... I'm completely addicted! Cabbage and ramen noodles have now become permanent items on my grocery list. For extra flavor (and crunch), I've started using 2 packages of the ramen noodles (including both of their seasoning packets). For convenience, I've substituted 1 package of shredded cole slaw mix in place of the head of cabbage. I've also substituted white distilled vinegar for the rice wine vinegar. For slightly fewer calories, I've toasted the noodles in the oven (at 350) for about 8-10 minutes instead of browning them in the butter (however, I must admit - everything's better with butter!). Try adding cooked shredded chicken for a more substantial dish. And I occasionally like to mix things up a bit and use the "oriental" flavored ramen noodles. Mmmm, writing about this salad makes me want to go make it right now!
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2 users found this review helpful

Ganache I

Reviewed: Jan. 23, 2007
Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere in the middle and is great! To simplify the process, I chop the chips in my food processor until they resemble fine crumbs. Then I heat the cream in a heavy bottomed saucepan until it just starts to bubble around the edges, pour the hot cream down the feed tube of the food processor, and give it a whirl... in seconds you have wonderful ganache. I should mention that chocolate chips contain stabilizers that allow the chips to keep their shape while warm, and those stabilizers don't melt down smoothly like chocolate does, so for a smoother finished product, I strain the warm ganache through a fine mesh strainer (this is not a necessary step, but will give more professional results). Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's lighter in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever. One more helpful hint: if you use this ganache to "frost" a cake, make sure the cake is brought to room temp before you try to cut it (using a hot knife). For added depth of flavor, try adding some liquor, vanilla, brewed coffee, or even coffee powder into the warm ganache mixture.
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248 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 26, 2007
Very very good - made the whole house smell great. I ground all the spices in a spice mill to mix them evenly together (using all black pepper and only 1/2 the cayenne). The kids, who usually complain whenever I use even the smallest amount of cayenne, didn't notice a thing - the long roasting time must have mellowed the "heat", so next time I'll put it all in. I hate the laborious task of basting, so I schmeared olive oil all over the chickens before sprinkling and rubbing with the seasoning mix (right in the roasting pan) - which made for a messy experience, but it resulted in nice crispy skin - hubby LOVED the flavor! For presentation at the table, I did pour some of the pan juices over the birds to make them nice and shiny. I also poured some of the pan juices over cooked white rice - YUM-O! I only gave 4 stars because cooking time was a bit off in my professional range which is correctly calibrated - I used 5 lb. birds instead of 4 lb. ones, and after 5 1/2 hours their internal temp was 175. After resting for 10-15 minutes their internal temp had risen to 188 - the white meat was a bit dry, but the pan drippings helped with that. The dark meat on the other hand (or should I say leg) was fabulous! I'll use an internal thermometer next time. I'd also like to try just legs and thighs as one reviewer suggested by roasting at 250 for 3 hrs. UPDATE to 5 stars. I made this recipe again using all the cayenne and bone-in skinless thighs. I added a few cut up onions t
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3 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jan. 27, 2007
I must admit, I was intrigued by this recipe after reading it's reviews. Some scalloped potato dishes are just too much (cheese, cheese, bacon, and more cheese), so I felt I should give these potatoes a try. I made them exactly according to the directions and they turned out creamy and tender, with a very nice texture. I'm not sure why the recipe calls for mayo, but it worked out okay. Anyway, the potatoes browned nicely on the bottom of my glass baking dish too (yum), however the flavor is a little on the bland side even though the sauce tasted fine when I poured it onto the potatoes. The cream sauce is almost identical to the one I use for chicken pot pie, but my recipe is more flavorful because the onions are chopped finely and sauteed, with the salt and pepper, in the butter until translucent (5 min or so). Then I whisk in the flour and cook, stirring constantly, for 1-2 minutes to get rid of the raw flour taste. Then add the chicken stock (and in this case, the mayo) and whisk until it thickens. Next time I'll make the sauce that way - and I'll add some chives and parsley too. Also, I stirred the cream sauce and potatoes together in a large bowl before pouring into my baking dish so the sauce would be distributed evenly throughout the potatoes.
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358 users found this review helpful

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