Pleasanton Mom Recipe Reviews (Pg. 1) - Allrecipes.com (15776453)

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Baked Ziti I

Reviewed: Jan. 19, 2014
Made this for game day (go niners) and it was delicious. I thought it needed a little salt, but others didn't so it's best to make it as the recipe is written and let those that want salt to salt their portion only. I've never seen a baked ziti recipe with provolone, but now this is the only recipe I'll make. My Niners didn't win today for another trip to the Super Bowl, but this dish was definitely a winner.
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Angel Chicken Pasta

Reviewed: Sep. 18, 2013
This was good, but not great. I'm so sorry. It wasn't worth the hour plus to get it on the table. I followed instructions to a T so it's not as if I made changes or anything. I can't say I'll make this one again. I hate writing less than 5 star reviews because I know each of these recipes has a great story behind it. I do appreciate the post, though, as we are big chicken eaters and it was nice to do something a little different.
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Carol's Baked Ziti Casserole

Reviewed: Aug. 24, 2013
Made this for dinner tonight. It was really good, but not to die for. I did follow the directions to a T because I've never made baked Ziti before. I found that the layers didn't really melt or come together during baking like I hoped they would. It's something I'll try again, but I'll have to think about adding something to thing out the ricotta mixture because it couldn't really be spread so I ended up with drops that stayed that way when it baked. I will try this again, but maybe add a little cream or something to give it a creamier consistency. Thanks for the post.
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10 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Jul. 13, 2013
I've made these twice for real estate open houses to give visitors. We bake a dozen at a time and keep hot fresh out of the oven cookies all day. Let me tell you that everyone loves them. Two people today said they were better than Starbuck's oatmeal cookies. I've never had theirs so wouldn't know, but some guests came back for seconds and even asked if they could take one or two for the road. You can mix the dough in like five minutes and the dough refrigerates well if you want to cook batches at different time. I followed the recipe to a T. I cook them for seven to eight minutes just preferring a softer cookie. One thing I learned though, is to keep the dough chilled if you aren't baking them all at once. I make the mistake of letting mine get closer to room temperature by leaving it out for an hour and my cookies looked like little rocks instead of the beautiful cookies they are meant to be. This was a user created issue and nothing to do with the recipe. Thanks so much for the post. I will be serving these at every open house from now on. ONE LAST THING.....I ADD ABOUT A CUP OF RAISINS TO THE DOUGH AND IT'S PERFECT.
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Blueberry Buckle

Reviewed: Jun. 9, 2013
Wow, both delicious to taste and stunning to look at. I followed the directions almost to the letter with fabulous results. The only thing I did different is that I found the dough to be too stiff to easily fold in blueberries and I thought if I tried, they'd breakdown in the process. So instead, I spread the batter in my baking dish and then put all the blueberries on top and then carefully pressed them into the cake batter. I then sprinkled on the topping as the recipe says and the outcome was this beautiful blueberry and crumb topping. The blueberries that came through the topping were bubbling. It was almost too beautiful to cut in to. Fabulous recipe. Thanks for the post.
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Three Bean Salad

Reviewed: Jun. 2, 2013
Great recipe. I used Splenda instead of sugar and cut the sweetener to half. I love celery seed so I added extra. I added garbanzo beans like the others and then I also doubled the dressing just because I like it rather liquidity. I'm printing this for my recipe binder now. It's a winner for sure.
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Fluffy Pancakes

Reviewed: Jun. 2, 2013
Great recipe and you don't even have to have buttermilk on hand. Loved it.
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Best Spanish Rice

Reviewed: May 11, 2013
I'm Mexican and this is often my go to Mexican rice dish because it's so easy. I do know how to make it from scratch with my family's recipe, but this is fool proof and is quicker and easier to make. NOTE: I've made this with green salsa in place of the red salsa and it tasted equally good.
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Simple White Cake

Reviewed: Mar. 16, 2013
Perfect. I followed the instructions of others and added an exter 1/4 of milk and whipped the butter and sugare together of few minutes and then whipped it again for another 5 minutes or so with the eggs. I added chocolate sprinkles to the batter to get the "confetti" look. This will be my go to basic recipe. I imagine you could add pudding mix to it and turn it to whatever flavor you want. Thanks for the recipe.
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E-Z Drop Biscuits

Reviewed: Nov. 15, 2012
I had a last minute emergency with the bread I had bought for dinner (it was bad even though I had just bought it) so I quickly did a search on drop biscuits and this one came up. I seriously had them mixed and ready to go in three minutes. I used an ice cream scoop to quickly get them on the baking sheet. The rest of the dinner was baking at 375 so I threw them in hoping for the best. Ten minutes later I had wonderful biscuits. I will make these again and again. They are delicious and half the cost of buying them at the store. Plus they are fresh baked with dinner. Just a note.....I was surprised that the dough was wetter than I thought, but don't worry, I still got great biscuits that rose beautifully even with the wetter dough (not super sticky). I think this is how it is supposed to be. Thanks for the post. This one was a dinner saver and definitely a keeper.
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Spanakopita (Greek Spinach Pie)

Reviewed: Oct. 25, 2012
This is such a great recipe. I turned it into a main dish. I'm definitely not Greek so sorry if my changes weren't according to Greek custom. I browned a super lean pound of hamburger meat with one chopped yellow onion, about 1/2 tsp salt and two chopped cloves of garlic. As I did this, I steamed some white rice in my rice cooker. Once the meat and onion were browned, I added about 1.5 cups of the steamed rice to the meat and mixed them together. I then set this aside. I then went on to follow the recipe to a T until I got to the Phyllo part. I turned it into a 9 X 13 casserole so the sheets are the exact size and it can hold the extra meat/rice mixture. After layering four phyllo sheets on the bottom, I topped with meat/rice mixture and then spread the sheeese/spinach mixture evenly over the top of the meat/rice layer. I then topped with the four phyllo sheets as called for which were again the exact size and it turned out to be a perfect size family casserole. This might sound funny, but I purposely cut a few of my phyllo top sheets to get more crusty edges since they fit almost too perfectly. I like a flakey top. I baked the whole thing at 350 for 40 minutes and it was delicious. No sides required. I didn't even serve it with bread since it had rice in it and then the phyllow dough. I cut it like a lasagna and it was beautiful. I got 12 decent size pieced. This one is a keeper. Thanks for the post.
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Photo by Pleasanton Mom

Old Fashioned Potato Cakes

Reviewed: Oct. 2, 2012
O.....M.....G...... So good. So very good. I made these to serve with roasted chicken/spinach sausages as my spin on "bangers and mash". I know that's a stretch, but that's was my inspiration when I decided to serve with sausage. The amount of oil called for is more than what you really need. I used maybe half and got great results. I also followed another reviewer's advice and used half green onion and half yellow onion. Wow. The green onion really added something special to what was already a fantastic recipe. Tip: To make the actual cakes, I used an ice cream scoop and dropped scoops into the skillet (four at a time in a regular size round skillet). I then sprayed the back of my spatula with cooking spray and flattened them into pancake size without the potatoes sticking to the spatula. Worked like a charm. I served with roasted chicken and spinach sausages and green beans on the side. As others suggested, I served the cakes with sour cream. HEAVENLY. Thanks for the recipe. It's a winner.
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Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Sep. 27, 2012
Delicious. Here's how to roast the chicken (I used three smaller boneless/skinless breasts): Just pour a small amount of olive oil (other oil probably would work) in a casserole dish. Take the breasts and put them in the casserole dish and then turn them over so they have a thin coating of oil on both sides. Then just put a little salt and pepper and put in the oven for 25 minutes at 350 degrees if small breasts or 30 minutes at 350 if larger. Alow breasts to rest about ten minutes and then cut into small strips or cubes. And that's it. You can actually cook the onions and the risotto at the same time. So I had the onions carmelizing on one burner, the risotto simmering on a second one and then the chicken stock/broth simmering on the third so it was hot to stir in. Once done, I did mix in a little parmesan cheese in addition to the butter is calls for. Served with a ceasar salad. Really, really good. I'll definitely make it again. Leftovers were delicious too. Thanks for the recipe. It's a keeper.
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Cranberry Orange Loaf

Reviewed: Sep. 22, 2012
Oh my goodness, oh my goodness, oh my goodness. Possibly the best bread I've ever made. My bananas weren't ripe enough and the zucchini looked awful so stepped outside of my bread comfort zone and tried this recipe. It's now my new favorite. I don't often see fresh cranberries where I live unless it's the week around Thanksgiving so I used dried cranberries that I buy from Trader joe's. I boiled them in the orange juice to bring them back to life with great results. I did use butter instead of margarine, just a personal preference thing. Definitely take the time to zest a real orange. The flavor is so pure. I doubled the recipe and made two regular sized loaves, but I could have easily made three with the same amount of batter and will do so next time. Thanks so much for the post Carol. This one is a winner.
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Broccoli Chicken Divan

Reviewed: Sep. 20, 2012
Great recipe. I didn't realize until I started making it that it was only for a pie sized pan casserole so I doubled it and turned it into a 9 X 13 standard casserole dish (glass). To prepare the chicken, I cut four boneless/skinless chicken breasts into bite size cubes and then sauteed them in a little butter, diced garlic and salt until just cooked through. The only other thing I did that the recipe didn't call for is to quadruple the bread crumb topping just because I felt like I wanted more of a crunchy texture. I did use panko bread crumbs instead of regular bread crumbs, again for that crunch factor. Served with steamed rice as the recipe suggests. It did create multiple dishes to wash between the steamer for the broccoli, skillet for chicken and then casserole dish and bowls for the bread crumb topping and to mix up the soup mixture. I just tend to try to use recipes that use minimal dishes or that are one or two pot because I mostly cook during the busy work/school week. Great recipe though and I will make it again.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Sep. 19, 2012
Great recipe that can be prepared during the busy work/school week. I used a 16 oz. box of ziti instead of bow ties becuase I like a heartier noodle and I find bow ties stick together and get soggy. Just a personal preference thing. I used half heavy cream and 1/2 half and half in an attempt to reduce the calories a little. Turned out wonderful this way. I just now noticed I was supposed to drain the tomatoes which I actually did not do with excellent results and enjoyed a good amount of sauce, but not too much. Served with parmesan cheese and a ceasar salad on the side. Super hearty meal and with the 16 oz box of pasta, I think I could have served eight easily. Lots of leftovers for lunch this week. Yay!!!
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Hot Tamale Pie

Reviewed: Sep. 17, 2012
This recipe couldn't be easier to make and is great on the budget. I made it exactly as called for except left off the olives because my teenagers don't like them and I left off the cheese to save the calories. Even without these two items, it was still really great and it took no time to throw together. We ate it with ketchup just as we eat our tamales. We are actually Hispanic so I know that might sound odd, but it's totally normal for many Hispanic people to eat their tamales this way. I served it with a side of green beans just to be sure we had some sort of vegetable. The casserole itself is a protein and a starch so no need to serve it with anything else. Next time I'll consider making refried beans. Thanks for the post. Great recipe and perfect for a busy night.
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Famous Butter Chicken

Reviewed: Sep. 17, 2012
This didn't quite turn out as crispy as I'd hope, but I'm willing to bet it was a cook error (me) and not a problem with the recipe. Even though it wasn't super crispy, it was still delicious and worthy of five stars. Super easy to make on a weeknight. I took others advice and added italian seasoning to the cracker crumbs along with some onion powder. I followed other suggestions and baked at 375 for 35 minutes with perfect results. Super moist chicken. I also let is rest for 10 minutes as others had suggested. I had very large breasts so I sliced each down the center to create two thinner breast pieces out of each. Worked great. Served with mashed potatoes and ceasar salad because it's the family's favorite salad. I ate my chicken just as it was cooked, but my teenage daughter dipped hers in ranch and loved it. Great recipe. Thanks for the post and the suggestions of so many others. Will keep this in my binder as a go to on a busy night.
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Butternut Squash Risotto

Reviewed: Sep. 10, 2012
Update: This is a fabulous recipe that you can make even better (if you can believe it) if you roast the butternut squash instead of steaming it. Just cut it up in cubes and drizzle with olive oil and a little salt and pepper and bake at 425 for about 20 minutes. Test to be sure it's tender. And then smash just like the recipe says and follow all other directions. Soooooooo good.
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Mom's Zucchini Bread

Reviewed: Sep. 10, 2012
Delicious. I use a little more zucchini than called for and as others have said, I did not drain or squeeze water out of grated zucchini. Have made with both walnuts or pecans. Great either way. Thanks for the post.
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