Paula Recipe Reviews (Pg. 1) - Allrecipes.com (1591084)

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Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Oct. 18, 2009
Very tasty pork roast. I found the time/temp a little off. Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will seep throughout the meat. A foolproof rule of thumb to use is 15 minutes per pound @ 350 degrees. In my experience, cooking to an internal temp of 160 or above usually results in unpleasantly dry meat. For succulence, give my suggestion a try.
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303 users found this review helpful

Pumpkin Bavarian Cream Tart

Reviewed: Nov. 19, 2010
This is delicious but I wouldn't recommend it for in inexperienced cook. It took a long time to put together and used much more equipment (bowls, mixers, spatulas, sauce pans, etc.) than a less complicated recipe might require. That aside, it's a mighty fine tart. Note: the recipe doesn't specify this, but I used a 9" tart pan with removable rim, about 1.5 inches high. Good thing I did too. A "normal" tart pan would have been too shallow given the quantity of filling.
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55 users found this review helpful

Almond Orange Pithiviers

Reviewed: Dec. 11, 2009
I learned to make Pitiviers in a professional cooking course. I had to make the puff pastry from scratch. It was well worth the effort. However, Pepperidge Farm frozen puff pastry makes the whole job a lot easier and just as good. The important thing is that this is well worth any effort it takes to make it. It's a classic dessert that doesn't get as much attention as it should. I applaud Campbell's/Pepperidge Farm for offering this recipe to give it a wider following. You won't be sorry you tried it. Hint: one version I made included canned apricot halves that had sat in some Amaretto for a few minutes. It was well received by all who tried it. This is a good recipe for experimenting if you feel like it.
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52 users found this review helpful

Curried Butternut Squash and Pear Soup

Reviewed: Feb. 27, 2009
Excellent! This is an adaptable recipe. Along with the squash, I roasted 2 Anjou pears and some parsnips that I needed to use up. Otherwise completed the recipe as written. My family and guests loved it.
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41 users found this review helpful

Rummage Relish

Reviewed: Aug. 19, 2010
It's funny....this is the second recipe I've come across this week that I first saw in a 1963 cookbook published by the Farm Journal. (The other recipe is for Ambrosial Jam which is fabulous - peaches, oranges, lemons, cantaloupe and pineapple - YUM). The point is I guess that classic recipes never die. Rummage Relish is just the thing for all of the green tomatoes in my garden.
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24 users found this review helpful

Caryn's Chicken

Reviewed: Aug. 18, 2004
This is a really tasty preparation method. I've tried a variation of this which includes poaching in O.J. Then remove chicken and make a sauce out of the juice, some balsamic vinegar, orange rind and a little fresh tarragon. Slice chicken breasts into 2" slices and place back into the sauce. The balsamic vinegar and herb add an interesting depth to the recipe. Wonderful and low calorie, too. You can't beat it!
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23 users found this review helpful

Best Italian Sausage Soup

Reviewed: Sep. 15, 2012
Very good. We love slow cooker soups, esp. now that fall is coming on. Re the tomatoes - sometimes you just have to use your common sense. Even tho the recipe doesn't tell you to chop the tomatoes, go ahead and do it!
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14 users found this review helpful

Corn Pudding V

Reviewed: Dec. 9, 2005
Couldn't be easier and is delicious. It went perfectly with a pork roast. I added 2 eggs, beaten, and was careful not to cook too long. A nice addition to my recipe collection.
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14 users found this review helpful

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine

Reviewed: Apr. 28, 2006
We loved this! The only change I made was to grill the tuna on my indoor grill and add 2-3 T. butter to the sauce at the end just to give it a bit of richness. We'll have this often I'm sure.
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12 users found this review helpful

Cream of Artichoke Soup I

Reviewed: Nov. 14, 2007
This is delicious and it's fairly easy. Fresh artichokes always are a bit of extra work as far as I'm concerned, but the flavor extraction makes them worth it. I steamed 4 artichokes, discarded the leaves, cut up and added the bottoms and the steaming water, then I added a can of artichoke bottoms to make up for the missing pulp from the leaves. Nothing was lost I'm sure. Instead of celery I used 1/2 a celeraic bulb I happened to have on hand. This result was a flavorful, creamy soup just right for a chilly fall evening meal, along with some cheese tortellini and steamed broccoli in a butter-EVOO garlic sauce.
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10 users found this review helpful

Cheese Wafers

Reviewed: Nov. 10, 2006
This is a favorite cocktail party hors d'oeuvre. Everyone loves them and they're so easy to make. Bake them ahead, freeze, then bring to room temperature before serving. Delicious!
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10 users found this review helpful

Famous Chicken Adobo

Reviewed: Sep. 1, 2010
I made this for the first time this week. We both enjoyed it. I followed a couple of different suggestions from other reviewers (lowered amt. of vinegar, added coconut milk to the sauce and cooked the jasmine rice with a combination of coconut milk and water). The next time I make it I think I will finish it with a few chopped peanuts or cashews. This might not be traditional but I think I would have enjoyed the texture of some nuts. I've filed it away in my "Quick and Easy Dinner" folder. Those are the best recipes: quick, easy and delicious.
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9 users found this review helpful

Classic Veal Marsala

Reviewed: Sep. 9, 2004
Wonderful recipe in every way. I included turkey breast slices along with the veal because my husband doesn't eat beef. Served it with angel hair pasta (dressed with a small amount butter, a little extra virgin olive oil, a touch of garlic and a few shavings of parmesan cheese.) Three of us polished off 6 servings! I added a little more garlic and forgot the finishing butter, but no matter--we're going to have this often (when we're not counting calories!)
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8 users found this review helpful

Pickled Squash

Reviewed: Oct. 12, 2011
This recipe is very similar to one that I use to make bread and butter cucumber pickles every summer. It's delicious. I've given several jars away already. It made 6 full pints, although I may have had closer to 3 pounds of squash. Because I knew I had more squash than the recipe calls for, I increased the sugar and vinegar proportionately. We'll be happy to have this in the cellar all winter. Thanks for the recipe.
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7 users found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Oct. 26, 2009
This is a terrific recipe. I made two beautiful, delicious loaves. I put a pan of hot water in the bottom of my oven during the cooking time. If you're not sure they're cooked through, use your digital thermometer - it will read 200 degrees when they are ready to remove from the oven.
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6 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Apr. 20, 2006
I'd like to add my name as one more fan of this terrific recipe. I used creme fraiche in the sauce; it was creamy and delicious. It's not a recipe you want to start at the last minute (when everyone's starving) because it takes awhile to get things in place and the sauce prepared. But it's well worth the effort.
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6 users found this review helpful

Applesauce Bread I

Reviewed: Nov. 15, 2011
Delicious and easy. I didn't have enough applesauce so I added a drained can (small) of fruit cocktail (minus the cherries - yuk!). I substituted chopped walnuts for the raisins. Brought it to a gathering and had several requests for the recipe.
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5 users found this review helpful

Crispy Chinese Noodles with Eggplant and Peanuts

Reviewed: Aug. 19, 2009
At first, the flavors of this dish were delightful, but after 3-4 bites, I realized that the vegetable base needs something. Not sure what. This clearly was written as a vegetarian recipe but if I were to make it a second time (doubtful) I'd add sauteed chicken or pork to give more texture to the vegetables. I loved making the crispy noodles. Hadn't done that before. I learned a few things and am confident that next time I could improve on my technique. It was a fun recipe to try; it used up some Asian eggplants that are growing prolifically in my garden and it gave me an opportunity to try something new. Thanks for contributing it, Jen.
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5 users found this review helpful

Rosemary and Peppercorn Chicken

Reviewed: Jan. 2, 2006
This is delicious. I had only black peppercorns; it wasn't a problem. The taste and texture of the dish is wonderful. I prepared it as written, but may try to cut back on some of the fat content if I make it again. But it's a lovely dish as written and if you're not concerned about the calories, try it. This is a classic preparation (heavy cream, garlic) but the peppercorns and rosemary are a nice variation on the theme. A nice "company" dish as well as a quick mid-week treat for the family.
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5 users found this review helpful

Easy Butter Chicken

Reviewed: May 19, 2010
This is delicious. I used boneless chicken thighs and fresh tarragon, also a little more lemon juice. It's quick and easy too. The name of the dish is a little confusing though - Butter Chicken is a classic Indian dish, nothing like this one. I've changed the name in my recipe file to Easy Lemon-Butter Chicken.
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4 users found this review helpful

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