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

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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

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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37 users found this review helpful

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

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

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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49 users found this review helpful

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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83 users found this review helpful

Creamed Chipped Beef On Toast

Reviewed: Nov. 8, 2008
Very tasty. One word of caution - don't be tempted to add salt to the white sauce because the chipped beef is very salty.
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6 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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1215 users found this review helpful

Pistachio Mallow Salad

Reviewed: Mar. 27, 2007
Really good made with real whipped cream. I don't add the food coloring, it's green enough already.
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4 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

Tina's Fruit Dip

Reviewed: Nov. 11, 2008
Absolutely delicious cold - is great without the butter too!
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4 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

KELLOGG'S* RICE KRISPIES* Squares Original Recipe

Reviewed: Feb. 1, 2009
Superb! Real vanilla extract, real butter, and fresh marshmallows make ordinary Rice Krispie Treats EXTRAORDINARY!!! (definitely use soft, fresh marshmallows because the older ones take much more time/heat to melt and that makes the treats harder when they cool). For a fun twist, I like to sprinkle mini chocolate chips on top of the warm treats - the chips melt just enough to stay put, but they keep their shape. YUM!!!
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5 users found this review helpful

Sweet Bacon Dogs

Reviewed: Mar. 14, 2007
Superb! I like to use little smokies instead of hotdogs - they look a more presentable. I'm always asked for the recipe, and people can't believe how easy it is to make.
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2 users found this review helpful

Pineapple and Pistachio Pudding

Reviewed: Mar. 27, 2007
Delicious - I'm not a fan of fozen whipped 'topping', so I substitute an equal amount of real whipped cream - Yum-Yum!
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3 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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253 users found this review helpful

Fruit Dip VI

Reviewed: Nov. 11, 2008
Fantastic!
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4 users found this review helpful

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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78 users found this review helpful

Simple Scones

Reviewed: Feb. 11, 2008
YOU MUST MAKE THESE - they are simply the best scones you will ever find on this side of the pond! My favorite are the cherry-almond ones (lemon-blueberry are a close second).
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7 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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589 users found this review helpful

Displaying results 1-20 (of 62) reviews
 
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