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

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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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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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1142 users found this review helpful

Slow Cooker Ham

Reviewed: Mar. 13, 2007
Mmmmm - really delicious, and my mother-in-law kept tellimg me how good it was! I used a shank-end spiral-sliced ham and was able to squeeze it into my 7 qt slow cooker by laying it sideways and kind of squishing it in (the spiral slicing made it kind of flexible). One word of caution to anyone wishing to use a spiral-sliced ham.... 8 hours is really too long, try 4 or 5 hours. I can't wait to try this recipe with a non spiral-sliced ham.
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550 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

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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357 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

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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246 users found this review helpful
Photo by PATRINCIA

Wedding Cake

Reviewed: Jan. 31, 2007
Okay, to be fair to this cake I am amending my original review, but am only increasing the rating to 4 stars because of the need to revise the recipe. I made this cake again with a few additions based on what others have suggested (1/8 tsp. lemon extract, 1 tsp. almond extract, and 1/2 tsp. salt). Those additions made a huge flavor improvement upon the original recipe. I found that this cake bakes up beautifully in several different sized cake pans, but didn't do as well in cupcake form. It is also very sweet (similar to cotton candy in taste) and very dense, but it cuts beautifully and stays moist for a couple of days. I can understand why others have described it as being Pound Cake-like, but that's not completely accurate.... pound cakes are indeed heavy and moist, but they also have an incredibly silky texture, and a delicately sweet buttery flavor that just melts in your mouth - this cake is nothing like a pound cake.
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199 users found this review helpful

Movie Star Popcorn

Reviewed: Jan. 7, 2008
This is okay, but using coconut oil is way better tasting! That's exactly how movie theaters used to make it. You can find coconut oil in the Asian section of the grocery store, and sometimes in health food stores. It's white and firm at room temp, but it melts very easily and the second you smell it you'll be time-warped back to your childhood, and your friends will pledge their loyalty forever. The brand of popping corn you use is key too - definitely go with the higher quality brand in a jar. (you know, from the guy with the funny name)
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187 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Feb. 3, 2007
I make large special occasion/wedding cakes. This recipe is a definite winner in the taste category, but it's only good as a filling. I was very disappointed in it as a frosting because it has way too many airholes, and it just doesn't firm up enough when chilled to be stable (and not slide off the cake). It does truly taste wonderful, and would be great as a fruit tart filling. I made a double batch decorate a large cake and ditched that plan shortly after I started frosting the cake. I read that it piped well, but I could just tell that was not going to work (and NO, my cream was not over whipped!). Note to the person who tried to substitute powdered sugar in this recipe: Powdered sugar is less sweet than granulated sugar, so you need 1 3/4 c powdered sugar to equal 1 c white granulated sugar. You can't always substitute powdered for granulated, but in this case you can. Actually, now that I think about it, powdered sugar contains 3% cornstarch which might aid in firming this recipe up a bit - I'll give it a try using powdered sugar next time.
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Fast Chicken Soup Base

Reviewed: Feb. 11, 2008
Excellent - I add a bay leaf, and hand ful of parsley, and a few cloves of garlic. For a super simple soup, I just add mixed frozen veggies to the strained broth, throw in a some egg noodles, and dinner is on the table in a flash.
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Ganache II

Reviewed: Apr. 26, 2007
Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until, then pour the hot cream down the feed tube and give it a whirl... in seconds you have wonderful ganache. 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 light 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.
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75 users found this review helpful

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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Strawberry Spinach Salad I

Reviewed: May 24, 2007
Excellent - not a drop was left in the bottom of the serving bowl. Caution: don't pour the dressing on until serving time; the spinach will wilt after being in contact with the dressing for 20 minutes or so.
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47 users found this review helpful

Slow Cooker Sweet and Sour Kielbasa

Reviewed: Sep. 22, 2008
Wow, this stuff is fantastic (and I'm not normally much of a Kielbasa fan). I used 14 oz of ketchup and doubled the amount of Kielbasa as suggested by others - I had plenty of sauce and enough yummy Kielbasa to feed an army! I knew I'd be rushed for time on the day that I wanted to make this, so I browned the onion, made the sauce, and sliced the kielbasa the night before, placed it all in a gallon size zipper bag and stored it in the fridge overnight. In the morning I just dumped everything in the crock pot and turned it on low for 5 hours. I suppose I could have used a crock pot cooking bag instead of a zipper bag, but I didn't have any on hand. Anyway, I used regular kielbasa and I have to mention that there was about an inch of rendered fat on top of the sauce when the kielbasa finished cooking, but it was easily removed. The sauce is so tasty that I plan to serve the leftovers over rice.
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44 users found this review helpful

Oatmeal Dinner Rolls

Reviewed: May 12, 2007
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! Don't be fooled by the title of this recipe. They don't taste like oatmeal at all; they are just soft and tender. 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. I highly recommended you try them - you won't be disappointed!
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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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B.L.T. Salad with Basil Mayo Dressing

Reviewed: May 30, 2007
Don't know about the reviewer who didn't like the Avocado - unless I read it wrong, Avocado isn't called for in this recipe. Anyway, I taste tested the dressing before and after adding the basil. Even though I'm a huge basil fan, I think I liked the dressing better without it. Since basil is not a traditional BLT ingredient, I'll omit it next time. Also, we usually don't have croutons on our salad, so I decided to add the salt, and pepper to the prepared dressing. The whole tsp of pepper was great, but the tsp of salt was too much in combination with the bacon, which is already fairly salty - I added more mayo and some milk to compensate. Next time I'll add the salt to taste. Please note my rating of 4 stars was not because of the revisions I made to this recipe, but because I thought the dressing, prepared as directed, tasted better without the basil.
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Pistachio Eclair Dessert

Reviewed: Apr. 17, 2007
Yummmmmmmmmmm!!!!!! I knew we would like this dessert because our whole family loves pistachio everything! I did make a couple of minor changes that most certainly improved this recipe: 1) I always substitute real whipped cream for 'frozen whipped topping', and 2) I used chocolate ganach (equal parts melted chocolate and heavy cream mixed together and cooled) instead of 'canned chocolate frosting'. Additional comments - A) The recipe calls for a whole box of graham crackers, but it only took 2/3 of a box to fit my 9x13 pyrex dish. B) I served this dessert about 2 hours after I assembled it, which only allowed enough time for the for the graham crackers to partially soften. Leftovers the next day were much better once the graham crackers had time to completely soften. C) The pudding layers are pretty thick, next time I'm going to try using twice as many graham crackers to increase the layered look. This is a super yummy recipe if you like pistachio pudding!
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25 users found this review helpful

Spinach Balls

Reviewed: Sep. 27, 2008
Delish!!! I like making these with other cheeses like cheddar and mozzarella too. I put all the ingredients into the food processor and whir them together - super fast, super easy, and super yummy!
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