PATCAT9 Recipe Reviews (Pg. 1) - Allrecipes.com (1587861)

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Sausage Pasta

Reviewed: Jan. 30, 2013
This recipe is a keeper! So easy, so good. I believe a good-quality, hot sausage is key to its success. I made a few minor changes that were suggested by other readers. I used Rotel Tomatoes with Green Chiles. I added some heavy cream mixed with a little cornstarch as a thickening agent. I added a bit of Madeira wine, too. Even without these minor changes, I'm sure the dish would be delicious. My son and husband LOVED it, and have asked that it goes into my meal rotation. Consider it done!
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Lemon Horseradish New Potatoes

Reviewed: Dec. 3, 2012
I made these with a minor addition of some fresh green onions that I needed to use up. Everyone loved them. As previously stated by other reviewers, the horseradish was not a distinctive or overpowering taste. So, if you don't like horseradish, don't let that stop you from trying these yummy potatoes. I used my Pampered Chef stoneware roaster, and the potatoes turned out nicely browned on the outside and tender on the inside after an hour in the oven. This is definitely a keeper.
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1 user found this review helpful

Savory Chicken Breasts

Reviewed: Oct. 16, 2012
This very good recipe can be made a little tastier if you use Pepperidge Farm dry stuffing mix (blue package) rather than bread crumbs. I don't think cream of mushroom soup compliments the dish as well as the cream of chicken soup. Of course, it's all a matter of taste preference. I also just spread a can (or 2) of cream of chicken soup over the Swiss cheese rather than diluting it with milk. It makes for a creamier "gravy." Either way, it's a great dish. Thanks for the posting.
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Oct. 16, 2012
I made this recipe with 2 very minor changes, and it was absolutely delicious. I took another reviewer's suggestion and browned the chicken in 3 tablespoons of butter and 3 tablespoons of olive oil, rather than 6 tablespoons of butter. I also used a little more than 1/4 cup of a nice Madeira wine and finished the half cup of wine with a white wine. The Madeira wine gave the sauce a wonderful flavor, similar to a Marsalla sauce, but a little sweeter. I used Perduce thin-sliced chicken breasts so no pounding-out was necessary. It also cut down on the cooking time. The thin-sliced breasts were perfect for this recipe. My son said this is now his favorite dish. My husband loved it, too. Thank you for such a simple, yet yummy, recipe!
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Restaurant-Style Coleslaw I

Reviewed: Aug. 16, 2012
At the suggestion of my niece, I made this particular cole slaw dressing to go along with some BBQ ribs. It was delicious! My guests loved it, too. My niece suggested that I just add a little milk at a time to avoid having too much liquid in the salad. I added the 1/4 cup buttermilk but eliminated the 1/4 cup milk entirely. It still had extra liquid, but that was easily drained by serving with a slotted spoon. I also added a teaspoon of celery seed and substituted a shallot for onion. Yummy. This recipe is a keeper and the only one I will use for my cole slaw in the future.
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Spence's Pesto Chicken Pasta

Reviewed: Jul. 11, 2011
DELICIOUS! Hard to believe something so yummy could be so easy to prepare. Great dish for family or guests. Easily can be doubled to serve larger group (or to have leftovers). The only changes I made was to season the chicken with salt, pepper AND garlic powder. I added kalamata olives and sundried tomoates. No doubt, this would be excellent just as is. Thanks, Spence, for a super good, super easy recipe.
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Baked Ziti III

Reviewed: May 9, 2011
Delicious. It's almost like a lazy-man's lasagna. I took another reviewers suggestion and mixed the pasta with the meat sauce, then layered as directed. Only other changes were to add some chopped fresh garlic to beef and onions, and used Ricotta instead of sour cream. Fresh basil definitely adds a lot of flavor. Makes a ton. As another review noted, this would be an excellent pot luck dish. This will go into my regular rotation file.
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Country Green Beans

Reviewed: Apr. 4, 2011
Delicious! My company went back for second and thirds on these. I didn't have any ham, but the taste was still great. As others suggested, I steamed the beans first for 5 minutes. Since I don't count calories, I used 2 TLBS. butter and 2 TBLS. bacon fat, rather than 1/4 cup butter. YUM! Will become part of my rotation file.
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Classic Tiramisu

Reviewed: Mar. 9, 2010
Having never made a Tiramisu, I decided to try this recipe after looking over many others. Good decision as this was absolutely delicious (according to everyone who tried it). I took the advice of one reviewer and cut back the amount of mascarpone cheese and sugar to 1 cup each, since the mascarpone in my store comes in 8-oz. containers only. I used strong coffee mixed with a little Kahlua on the ladyfingers. While no one complained about the taste, I personally think it might be better with espresso or strong coffee only. I will also "baste" the ladyfingers lightly with the coffee. The texture and taste were wonderful. I highly recommend it.
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Grandma Ople's Apple Pie

Reviewed: Oct. 20, 2008
After serving this apple pie to friends and family for a year now and hearing that "it's the best apple pie ever," I decided to enter an apple pie contest with this recipe--modified a bit. No surprise I won first place! Thank you Grandma Ople for the best apple pie ever.
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Apple Pie by Grandma Ople

Reviewed: Sep. 25, 2007
If there's a better apple pie recipe out there, I'd like to know about it. No surprise this recipe wins pie contests. However, I do make a slight change. I prepare the pie as a 2-crust pie rather than using the criss-cross crust. I put half the apple mixture in the pan, sprinkle liberally with cinnamon and half of the sugar/butter mixture, top with the remaining apples, add another liberal sprinkling of cinnamon and pour the rest of the sugar/butter mixture on top of the apples. Then, I place the top crust on, brush with milk, and sprinkle with a cinnamon/sugar mixture. People rave about this recipe all the time. Thanks, Grandma Ople!
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Chicken Enchiladas I

Reviewed: Sep. 10, 2007
If you haven't already tried this recipe, you really should. Better than most restaurants. It has become one of my family favorites. The only change I made to the recipe was to substitute a 4-oz. can of diced chiles for the green pepper, and I seasoned the chicken with chile powder before browning. I prepare these the night before baking them to give the flavors time to meld. Yum!
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1 user found this review helpful

Cream Cheese Squares

Reviewed: Apr. 16, 2007
If you haven't already, this is a must-try recipe. Simple, yet so very delicious. I took the advice of a reader and added an egg to the cream cheese mixture and then added a can of blueberry pie filling on top of the cream cheese. Fabulous!
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Carol's Arroz Con Pollo

Reviewed: Jan. 19, 2007
I've never had "original" arroz con pollo, so I can't compare this recipe to that. Regardless, this was delicious and pretty easy to prepare! I took several readers' suggestions and added a can of chopped green chiles and 1/2 teas. of chilie powder. Also let the chicken simmer along with the rice as suggested, which made the chicken very tender. My husband, who NEVER cooks, wanted the recipe so he could make it for his buddies. It is now one of his favorites. Thanks, Carol, for a real keeper.
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Italian Sausage Soup

Reviewed: Feb. 16, 2006
AWESOME! A definite keeper. This soup took no time to prepare and the results were absolutely delicious. I made minor adjustments using escarole instead of spinach, and tortellini instead of Northern beans, as suggested by another reviewer. My husband is already waiting for the next batch.
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Grilled Marinated Shrimp

Reviewed: Sep. 15, 2005
One word -- AWESOME! I've made this only twice, but both times as an appetizer for a rather large gathering. There wasn't one person who didn't come back for seconds and thirds. Everyone wanted the recipe. The only change I made was to allow the shrimp to marinate overnight, rather than just 2 hours. A "keeper" for sure.
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Monkey Bread I

Reviewed: May 25, 2004
This recipe is so easy and so awesome. My family could not bring themselves to stop eating it. I used a bundt rather than a tube pan for a bit prettier presentation. No matter how it looks, the taste is outstanding. A definite keeper.
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Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Jul. 28, 2003
Excellent recipe. My husband LOVED it. Followed some reviewers and added red pepper, and used fresh basil in lieu of pesto. We like it cheesey, so added quite a bit extra Parmesan. Also, saved myself an extra pan by partially defrosting broccoli and tossing it with the pasta during the last few minutes of cooking. A definite keeper.
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11 users found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: Mar. 20, 2003
This is a keeper! Easy and delicious. I used a bit more sausage (hot) and used 1/4 c. butter with 1/4 c. olive oil. I couldn't find cavatelli, so I used penne. Still great. Thanks!
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18 users found this review helpful

 
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