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

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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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36 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

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

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

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

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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246 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

Bacon Wrapped Smokies

Reviewed: Mar. 14, 2007
SIMPLY DIVINE! Every time I serve these I'm bombarded with requests for this super simple recipe.
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1 user 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

Pistachio Cream Pie

Reviewed: Mar. 27, 2007
Excellent when almonds are used in place of walnuts (almond and pistachio are a match made in heaven). I also use real whipped cream instead of whipped topping. Try these changes, you won't be disappointed! I have also made this with an additional layer of chocolate pudding and then sprinkled mini chocolate chips on top (but you'll need a larger pan, 11x15 - great for a crowd).
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1 user 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

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

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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38 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

Chewy Cinnamon Bars

Reviewed: Feb. 16, 2008
These are great - taste kind of like a cross between caramel and apple pie (without the apples of course). We are not fans of nuts in our baked goods, so I omitted them. Definitely cut these while they are warm bacause they firm a great deal as they cool. Oh, and I'd suggest cutting them into 1-inch pieces as suggested. Additionally, rolling these in powdered sugar is a bit messy - next time I'll just sprinkle the powdered sugar on top.
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12 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

Fruit Dip VI

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

Displaying results 1-20 (of 62) reviews
 
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