Pearl Watson Recipe Reviews (Pg. 1) - Allrecipes.com (18480012)

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Pearl Watson

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Sage Pork Chops

Reviewed: Mar. 5, 2013
These needed a lot more spices than was in the recipe. I had to brown in batches as even my biggest skillet was too small. No problem. I was able to work them in together during the simmer. Unfortunatley, I didn't have any beef boullion so used chicken instead. It was okay, just not really special. I did add about a TBS of cold butter in the sauce after removing chops from skillet to make a bit of sauce to go over the chops. I know that upped the calories, but wasn't much split 6 ways and added a lot of flavor spooned over the chops and the roasted potatoes I fixed with them. I would like to try making them again increasing the sage and salt and pepper and using the beef boullion.
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Quick Chicken Piccata

Reviewed: Mar. 2, 2013
This is really great! I pounded my chicken a little thinner and because I used really big, thick breasts, I only used 2, then cut them in 1/2 to make 4 cutlets, but doubled the sauce to have extra for the pasta. If you are having trouble with this, watch the video of Chef John's. This has a video link under the picture, but here's a url: http://allrecipes.com/weblink/63560143/video-quick-chicken-piccata---allrecipescom/detail.aspx Follow Chef John's instructions and you won't go wrong!
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Garlic and Herb Pull Apart Bread

Reviewed: Mar. 2, 2013
These were pretty good, though I think I didn't put enough garlic in it as we really love garlic though I put 2 in at the last that were plain as I have 1 person who has a slight garlic allergy. I didn't have canned biscuits so made a double batch of AR recipe of Easy Biscuits. I added about 2 tsp of granulated garlic to the flour. (The garlic allergy is very slight.) Next time I need to add more flour to that recipe or use the canned biscuits as they took a really long time to get done. But my husband thought they were worth the wait.
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Easy Biscuits

Reviewed: Mar. 2, 2013
These were easy to make though I didn't have self rising flour so pulled up AR's substitution chart and put in about 1 TBLS baking powder and aout a tsp of salt. Made 2 batches as was making AR recipe of Garlic and Herb Pull Apart Bread and didn't have any canned biscuits. These were a little too soft for it, but it tasted great! Instead of rolling it out, I made little balls to roll in the butter mixture and put straight into the bundt pan. I also added about 2 tsp of garlic powder to the flour when I added the baking powder and salt and it gave it a great savory taste. I did have to bake it for a really long time to get it done though. Next time, I'll just make regular biscuits!
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Unbelievable Rolls

Reviewed: Feb. 14, 2013
One thing I did was to use an instant read thermomater to check my milk/water/sugar mixture before adding my yeast. I made sure it was around 110 degrees and my eggs at room temperature as well. I put my oven on the lowest setting before making my rolls and warm the bowls as well. I also sifted the salt into the flour using a large, fine sieve mixing it through with a whisk to get it thoroughly mixed in. I also used real unsalted butter instead of margarine as I don't care to use that much margarine. Sure it's more fat, but it's healthier than the chemicals in margarine. These proofed well and needed very little kneading. They came out light and fluffy and nice, shiny brown from an egg wash. I froze some as it made too much for us to use up in just a few days, but the ones I had left over that I only refrigerated were actually better the second and third days! I can't wait to make cinnamin rolls and savory rolls with this recipe. Good recipe to play with!
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Beth's Orange Cookies

Reviewed: Feb. 1, 2013
These were very good without the icing, but knocked out of the park with it!
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Banana Peanut Butter Bread

Reviewed: Jan. 25, 2013
This was excellent! I just got through making it as written though I had to leave out the nuts and it is amazing. It may not survive until morning breakfast.
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German Apple Cake II

Reviewed: Jan. 12, 2013
I made this as a bundt and used the icing recipe on it and it was great! I couldn't put walnuts in them as my hubbie can't eat nuts, and I put in an extra cup of apples and used unsweetened apple sauce instead of oil. (I use applesauce in all my cake recipes, less fat.) It was wonderfully moist. On the icing, my store doesn't carry the 3 oz packs of cream cheese, only the 8oz, so I just added a bit more butter, vanilla and sugar and it was the best cream cheese icing I've made. The extra was just enough for a bundt. I might try the original amounts next time, thinning it to a glaze though as is usual with a bundt.
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Quick Yeast Rolls

Reviewed: Dec. 10, 2012
These are awesome! I even messed up making the rolls themselves and they still came out great! This is foolproof. I also had to leave for a few hours so heated up my oven to it's lowest setting of 170 degrees, put the dough in it's bowl in the oven and then turned it off. It was raised beautifully when I got back home. I did not make even mounds for the rolls, they were all different sizes, but they were still delicious. Almost as good as my mom-in-law's, but not quite. I don't think it's possible to beat hers!
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Slow Cooker Creamy Beef Stroganoff

Reviewed: Dec. 10, 2012
I followed the recipe pretty much as is. I used 1 family sized can of cream of mushroom soup and used leeks instead of onions due to an allergy to cooked onions. I also used beef already cut up for stir fry to cut down on time and effort. It turned out fairly good. It was a bit bland though, and my husband said the meat had lost it's 'beef' taste, so maybe it didn't need to be cooked as long. It was done after only 6 hours. My hubby suggested I use the same recipe using a whole roast and a little more spices and thicken it with flour as I could not get it very thick with the sour cream, even with almost a full 16oz. I think flouring the meat and searing it might also help with the flavor and thickening. I will try it again as it is very easy, just needs tweaking.
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Aunt Bev's Famous Apple Pie

Reviewed: Nov. 24, 2012
This was very good. I even messed up and forgot to put the sugar in and had to take the top crust off and just sprinkle sugar throughout as best I could and then put the top back on and it still came out great! I had no problem with runny sauce or gummy bottom. I did use an egg wash on the top with sugar sprinkled over it and it came out nice and brown. I did turn the heat down when it got brown so it wouldn't burn which made it possible to stick my small ham in next to it.
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Apple Pie by Grandma Ople

Reviewed: Nov. 15, 2012
I followed the directions on this only adding 1 t each of vanilla and cinnamin,, replacing 1 t water with the vanilla extract. I have no idea what went wrong, but the water did not integrate with the flour and water so instead of having a nice, runny mixture, I had a seperated water and thick syrup that was too thick to spread on the crust. Luckily I mixed most of it with the apples before putting them into the pie shell. I used a lattice, my first, and spread the mess on it as best I could. It wasn't pretty but tasted okay. I like it, but it definetely needed more cinnamin and I have to figure out what I did wrong.
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Simon and Garfunkel Pot Roast

Reviewed: Nov. 11, 2012
This was okay, my husband did eat 2nds but said it had too much rosemary in it and I agree. Also needs garlic. I followed the recipe as is except I added some garlic salt and used onion powder. I also added chopped green onions, baby carrots and potatoes. I thickened the gravy with a cornstarch slurry too. I liked it, but the rosemary gave me heartburn as it does when I have too much, though I like the taste. I will make again, but reducing the rosemary and trying the parsley with it too. Oh yes, I did sear this in a hot skillet per other reviewer's suggestions.
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Black Forest Cake I

Reviewed: Oct. 19, 2012
This was fantastic! The only change I made for time and effort savings, was to used canned cherry pie filling instead of making the filling myself. It was a huge success and I used the video to make this to watch and pause at each step so I did it right. I highly reccomend this recipe, using the video along with it, you can't go wrong! Here's a link to the video: http://allrecipes.com/weblink/63382148/video-black-forest-cake-i---allrecipescom/detail.aspx
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Video: Black Forest Cake I - Allrecipes.com

Reviewed: Oct. 17, 2012
I usee this along with the recipe and made a wonderful cake with NO mistakes. It really helped me as this was onl my 2nd Black Forest Cake, the last a much different recipe with alchohol and it didn't turn out near as well as this one did. I made too many mistakes on it. But it was so much easier with the video right there pulled up to watch and pause while I did each step. It was a better eperience and a BIG success!
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Sep. 29, 2012
Very delicious! Though I used equal amounts low sodium soy sauce and balsamic vinegar. Balanced out just right.
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Tomato Basil Pasta

Reviewed: Sep. 25, 2012
Very good, made with cannned diced tomatoes and dried basil and minced garlic, followed a tip to soak dried herbs before using them so I got a fresh basil taste from the dried. Put it with angel hair pasta and was a delicious twist on pomodoro. I will continue to use it regularly. Next time with fresh tomatoes and herbs. Oh yes, I added about a teaspoon balsamic vinegar to it for a little more kick.
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Broccoli with Garlic Butter and Cashews

Reviewed: Sep. 25, 2012
I made this with low sodium soy sauce and luckily I taste as I go because all I could tast was the soy sauce. I added about another teaspoon of brown sugar and another tablespoon of butter to make it not taste like just soy sauce. With those changes, it came out very good.
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Easy Sausage Strata

Reviewed: Aug. 20, 2012
This was good, but the baking time was way off for me. I checked it after only 45 minutes and it was a bit overdone. It was set and the cheese had actually hardened after melting. It was still good, though without the cheesy goo that I was expecting so I took 1 star off because of the timing.
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Quick and Easy Alfredo Sauce

Reviewed: May 19, 2012
Very good, Used over lobster ravioli and did not overpower the lobster taste. Very mild. I think if I was to put it over plain pasta, I would add more spices though.
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