Paula W Recipe Reviews (Pg. 1) - Allrecipes.com (18283183)

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Paula W

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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Dec. 26, 2008
Very good flavor. However, I made a HUGE substitution. I used a PORK LOIN instead of a Tenderloin. Pork tenderloin is tender, succulent & does not EVER belong in the crockpot! That makes about as much sense as boiling a filet mignon! Just do not do it. Plus it's expensive. Oh, & I also added rosemary.
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167 users found this review helpful

Pumpkin Pancakes with Nutmeg Whipped Cream

Reviewed: Feb. 26, 2010
AMAZING! This was delicious. The only change I made was to use pumpkin pie spice instead of the recipe spices, but only BECAUSE I was out of nutmeg. Without trying to sound too snarky, I have to add a comment to fellow reviewers. One of my biggest pet peeves is when somebody changes most of the ingredients in a recipe and then has the nerve to rate it with 1 or 2 stars & give it a bad review. Seems to me that you might have ruined the recipe yourself with the changes & that if you'd followed the recipe as written you may have liked it. If you made changes to a recipe thinking you'd improve it & you didn't, it's rude to then come back here & blame the creator of it for your error. I'm just sayin'.....
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128 users found this review helpful

Suzy's Special Red Quinoa

Reviewed: Jan. 9, 2012
Very simple, very tasty. Thank you. BTW when you change a recipe by decreasing the spices in it, well it's not quite fair to call it bland, now is it?
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40 users found this review helpful

Special Strip Steaks

Reviewed: Jun. 20, 2009
Very Good. I would very quickly sear or brown them in the skillet after seasoning before adding the sherry, worcestershire sauce and onion. Adds a nice color & seals in the garlic, salt & pepper flavors.
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36 users found this review helpful

Cornell Chicken

Reviewed: Sep. 23, 2012
Wonderful. Except, instead of reserving the used/contaminated marinade to periodically baste with, reserve about 3/4 cup prior to marinating the chicken. Now you have a nice fresh uncontaminated sauce to baste with.
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21 users found this review helpful

Bourbon Street New York Strip Steak

Reviewed: Jun. 20, 2009
Bourbon & Brown sugar marinades are EXCELLENT for steak! However this is a BIG WASTE of ingredients! Overkill. 1/2C bourbon & 1/4C brown sugar are more than enough for just 2 steaks. (A bit of soy and a sqeeze of lemon juice in the marinade wouldn't hurt either)
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21 users found this review helpful

Concord Cosmopolitan Martini

Reviewed: Mar. 6, 2009
Very tasty! But I wouldn't call it a cosmo, I'd call it a grapetini and add a 3 or 4 frozen sweet GREEN (green so you can see them) grapes to the bottom of the martini glass before pouring. I'd go a bit heavier on the vodka too. (Plenty of room for the extra as my martini glasses are HUGE LOL!)
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14 users found this review helpful

Molly's 'Wannabe' Jalapeno Popper Party Dip

Reviewed: Feb. 1, 2013
I think that this would be better if you melted the cheeses sourcream, pepper flakes & jalapeno in the saucepan together then put them into a casserole dish. Top with the breadcrumbs and bake or broil to crisp it up.
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11 users found this review helpful

White Pizza

Reviewed: Oct. 17, 2010
DEE-LISH! Oh and about that other comment. What do you expect from a new yorker...typical!
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7 users found this review helpful

Easy Mexican Pork Burritos

Reviewed: Sep. 15, 2013
Really good! .
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5 users found this review helpful

Easy Hummus

Reviewed: Nov. 12, 2010
Yummy recipe very garlicky...mmmmm. However, Do NOT omit the olive oil. It doesn't make it healthier, just makes it lower in fat, - but olive oil is healthy fat.
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5 users found this review helpful

Ro's Rum Runner

Reviewed: Mar. 6, 2009
To dmg, try a splash of lime to cut the sweetness, OR just squeeze the lime garnish into your glass.
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4 users found this review helpful

BBQ Dry Rub

Reviewed: Apr. 12, 2012
Don't forget to add 2 T garlic powder, 1T onion powder. I like to dry rub them SPARINGLY the night before & store in the fridge (like a marinade, but without all the liquid). Then shortly before grilling take them out and dry rub them again.
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3 users found this review helpful

Caramel Popcorn Balls

Reviewed: Apr. 5, 2011
Good version using the microwave popcorn. However you forgot to modify the instructions for microwaving. Still tells you how to pop corn the old fashioned way.
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3 users found this review helpful

Deep Fried Oreos®

Reviewed: Aug. 31, 2013
Delicious! use the egg in the pancake batter as the recipe states, it makes for thicker batter. Also folks, this is meant to be eaten right away; Ever had funnel cake? NOT GOOD THE NEXT DAY! & Not the fault of the recipe!!! You fry it, you eat it. That's the way it was meant to be. You do not save it for later!!!
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2 users found this review helpful

Applesauce Cake V

Reviewed: Sep. 27, 2011
This was moist and wonderful and had nice flavor. I will make again. I have to say to some ofthe posters, if you change to muffins or cupcakes and do not change baking time, or your oven is shot, don't blame the recipe because your cake is dry. I'm not trying to be snarky, just letting you know that the recipe is just fine AS DIRECTED.
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2 users found this review helpful

Bagel Dip

Reviewed: Jun. 12, 2011
OMIT THE MSG & you've gpt yourself a 5 STAR+++ RECIPE!! WONDERFUL. If you feel you must use MSG (why would you anyway??) PLEASE do NOT use 2 full Tablespoons. That is just crazy!
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2 users found this review helpful

Best Ziti Ever

Reviewed: Sep. 26, 2013
excellent recipe. But, use HOT Italian sausage rather than mild. SCRUMPTUOUS!!
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1 user found this review helpful

Italian Wedding Cookies III

Reviewed: Dec. 13, 2012
Yummy recipe. Remember folks, they aren't supposed to be browned, they stay pale. Cook for the correct amount of time, even if the dough on the top looks like it's not completely 'finished,' it is. Also I like to use pecans in them. But not ground. I buy the pecan halves & then slice them against the grain into slivers so they can be SEEN inside the cookies. Yes it can be a bit time consuming, I usually do all the slicing the night before I make them. Oh I have to add. Used 1/4 tsp Salt & then used regular salted butter.
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1 user found this review helpful

 
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