pamc Recipe Reviews (Pg. 1) - Allrecipes.com (161048)

Uncooked Banana Pudding

Reviewed: Oct. 5, 2011

My diabetic aunt made a low sugar and lowfat version of this using sugar free instant pudding and sugar free Cool Whip, skim milk, lowfat sour cream and reduced fat Nilla wafers. I use 2 pkgs of the sugar free instant pudding and 4 cups of milk and whisk this together for a full 2 minutes before folding in the sour cream and Cool Whip. It makes a big recipe, good for a crowd.

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4 users found this review helpful

Blueberry Pound Cake

Reviewed: Jul. 6, 2010

very good and easy, too. I used about 2 1/2 cups of blueberries and might use more next time. Simple and delicious. The second time I made this I increased the vanilla to 2 tsp.

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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jun. 10, 2010

This is the Darn Good Chocolate Cake from one of the first Cake Mix Doctor books. I've made it several times, and it's always good. I prefer milk chocolate chips because they're sweeter and softer. Don't refrigerate the cake or the chips get hard.

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2 users found this review helpful

Light and Fluffy Spinach Quiche

Reviewed: Jan. 17, 2007

This was very good for such a simple recipe. The only thing I did different from the instructions was to add a little salt and pepper to the filling; and I stirred all the ingredients together before pouring the filling into the crust, instead of layering them. One note--this makes a very full 9" pie, so next time a might use a deep-dish crust.

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6 users found this review helpful

Cranberry Orange Relish with Orange Flavored Liqueur

Reviewed: Nov. 23, 2005

I make this recipe reduced-sugar by substituting Equal for the sugar. I use about 16 packets but you could use more. Also, it's important to make this the night before so the flavors can blend and the beautiful ruby color develop.

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18 users found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Mar. 24, 2004

Not bad, but nothing special, either.

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1 user found this review helpful

Pineapple Chicken Tenders

Reviewed: Mar. 20, 2004

Very tasty. I made a bunch of these for a party and they were a big hit.

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2 users found this review helpful

Strawberry Refrigerator Cake

Reviewed: Jul. 26, 2003

This is great! The directions here seemed unclear, as others have mentioned. I made this in a 9x13 pan and poked holes 1 in. apart with the handle of a wooden spoon after cooling. This lets the strawberry puree get into the cake, although some did remain on top. The cake is a little messy to serve, but tastes great. I let my 9-yr. old son help me make it, and it was a hit at an informal party. I've been asked to make it again for a niece's birthday.

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1 user found this review helpful

Pasta Lasagna

Reviewed: May 24, 2003

A good concept, but needed more herbs. Next time I'll add some basil and oregano, maybe a little garlie and fennel seed.

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6 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 1, 2003

This was great! I made only one chicken, and didn't have 5 hours to bake it, so I cooked it at 275F for 4 hours, then let it sit the 10 minutes before carving. It was moist, tender and juicy. I cooked it on a rack and basted it with the drippings about 3 times during baking. This turned out much better than my usual roast chicken recipe. Thanks!

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6 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 8, 2003

I was disappointed. I think the recipe calls for too much soda, caused a kind of bad aftertaste I thought. Also kind of eggy, and not cookielike.

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2 users found this review helpful

Roasted Cornish Hens

Reviewed: Mar. 4, 2003

Disappointing. The hens didn't brown at all.

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4 users found this review helpful

Oven Roasted Potatoes

Reviewed: Mar. 4, 2003

These were great. I cooked them at 400 instead of 475, because I was making something else at the same time, and cooked them for almost an hour, but they turned out terrific. A good and easy and flavorful side dish.

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4 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Feb. 13, 2003

Very good! I used 8 chicken breast tenderloins instead of the breast halves.

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1 user found this review helpful

Enchiladas

Reviewed: Feb. 12, 2003

These were very good. Both my husband and son liked them a lot. I used sour cream instead of yogurt, and jack instead of mozzarella cheese, but otherwise followed the directions exactly. I found that 1 1/2 lbs. of meat was a bit too much to fill the tortillas and still be able to roll them up, so I just sprinkled the extra meat on top. But probably 1 lb. of meat would be ample for the recipe. Also, heating the tortillas, covered, in the microwave, to soften them a bit would make them easier to roll up without without cracking.

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120 users found this review helpful

Spicy Shrimp Creole

Reviewed: Feb. 12, 2003

This had a good consistency and spiciness. Next time, however, I'll add a chopped green pepper, and maybe reduce the tomato sauce to one 8 oz. can, so there'll be a slightly higher shrimp-to-sauce ratio.

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1 user found this review helpful

Buttery Cinnamon Cake

Reviewed: Feb. 7, 2003

This is a good, simple cake to have with coffee. To glaze it neatly, I used a tip I got from elsewhere on this site. Make the glaze while the cake is cooling slightly on a rack. Prick the cake all over with a skewer or icepick. Then, pour part of the hot glaze into the pan, put the cake back into the pan, and pour the rest of the glaze on top. Leave the cake in the pan to cool and to absorb the glaze, then invert onto a plate to serve.

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55 users found this review helpful

Slow Cooker Maple Country Style Ribs

Reviewed: Feb. 5, 2003

These were good but needed a litte more kick to the sauce. I skimmed some of the fat from the sauce and thickened it with a little cornstarch before serving. I served them over rice and with lime wedges to squeeze over, and my husband liked them a lot.

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4 users found this review helpful

Best Ever Split Pea

Reviewed: Jan. 19, 2003

This was easy and good, and just the right thickness. I used all green split peas, and didn't have any salt-free seasoning (such as Mrs. Dash) on hand, so I just used about 2 t. curry powder and 1/4 t. black pepper for seasoning. I like a little texture in my pea soup, so I only pureed about 3 c. of the soup in the blender, then added it back to the pot. Thanks for the recipe.

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39 users found this review helpful

Can't Get Enough Caramel Cookies!

Reviewed: Jan. 19, 2003

These were TOO good! I used only a pinch of salt, real butter, and added a tsp. of vanilla. I also used a 10x15 rimmed baking sheet (jelly roll pan) instead of the 9x13 pan. It took a while to firmly pat the dough to cover the pan, but the tiny spaces remaining filled in during cooking. I cooked exactly 9 minutes, and the dough still looked kind of molten when I took it out of the oven, but hardened while it cooled. A couple of pointers--use a really non-stick baking pan or these will stick, and cut and remove from pan while still warm or they will break apart. They cool very quickly. Next time I make them I might bake them only 8 minutes, so they'll be a tad less brittle. I have not tried making this recipe following the directions exactly, but doing it "my way" turned out great! These are really a grown up kind of cookie instead of a kid snack.

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22 users found this review helpful