Pearl Watson Recipe Reviews (Pg. 2) - Allrecipes.com (18480012)

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Pearl Watson

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Simple Chocolate Ganache

Reviewed: Feb. 19, 2012
I forgot an important step!!!!!!!1 Heat the cream before adding! This is very important!!!!! Sorry about that, was doing it from memory.
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Gourmet Sweet Potato Classic II

Reviewed: Jan. 4, 2012
I made this for a church pot luck dinner w/o the flour as we have 2 women with gluten/wheat alergies. It was great! It went over real well, especialy with the gluten girls. I can't really see how the flour could possibly improve on it, so will leave it out in the future as well. I did double the recipe and cheated using 2 large cans of sweet potatoes as I had other things to cook. I am making it again for our family Thanksgiving dinner and have no doubt it will go over just as well there.
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Best Brownies

Reviewed: Dec. 28, 2011
This was my first time making homemade brownies and I had to as was out of mixes. I was making cheesecake topped brownies from this site. This was very easy and I ended up making a double batch as 1 batch did not fill the bottom of my extra large pan. I wanted a thin brownie with the cheesecake. It did come out thicker, but very moist and delicious. It really complimented the cheesecake over which I poured a chocolate ganache. Everyone raved about it, saying the brownies would be great on their own, they were just that good. I will be making them by themselves in the future. They were pretty sweet and chocolaty so I may just sift some powdered sugar over them w/o any other topping.
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Cheesecake Topped Brownies

Reviewed: Dec. 28, 2011
This was amazing! I didn't have a brownie mix on hand so had to make homemade brownies. spread the mix thin in a larger pan and put the cheese cake mixture over. To keep it from seperating, I swirled some of the 2 together in the middle, just a little and had no troule. To top it, I made a sweet ganach with 9 ozs semisweet chocolate chips and 1/2 cup heavy cream heated to just boiling then poured over chips and stirred until fully incorperated. I waited for it to cool, but still be pourable before pouring over thee brownies. I refrigerated it for a day then cut in squares to put on a serving platter. They were a pretty big hit at our family Christmas party. Very yummy.
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Rosemary Roasted Turkey

Reviewed: Dec. 28, 2011
I only had a breast, but it was a full one with skin. I adjusted accordingly and got it under the skin and over it too. It came out really juicey and tasty. I only had one problem, I believe it was too much rosemary. It overpowered the the taste, but that may have just been my problem. I did use all dried herbs and let them soak in the evoo before putting them on the turkey. I did not use the whole amount of course and took a little more out because they were dried too. I think next time I might just not use the rosemary as it's not a "Holiday" taste to me.
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Citrus Turkey Brine

Reviewed: Dec. 28, 2011
I had to omit the onion and garlic due to allergies in the family, otherwise followed the directions. I did brine for a full 24 hours as I had a 20 lb turkey. It was still very moist. I used butter and herbs under the skin, basted with oj, cooked breast side down for about 3/4 of the time then turned over, and it came out very good, very moist and tender. really went pretty quick, not a lot of leftovers.
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German Apple Cake I

Reviewed: Dec. 23, 2011
This is the moistest cake I've ever eaten. It is fantastic! The only thing I do differently is substitute applesauce for the oil and add 5 cups of apples and 1 whole tablespoon of cinnamon. This goes so fast too. I bake it in a bundt pan and I don't ice it at all, just sift powdered sugar over it, more for looks than for any added taste.Thank you Barbara for the best apple cake recipe in the world in my humble opinion.
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7 users found this review helpful

Gingerbread Cake

Reviewed: Dec. 16, 2011
This is quite good, but not as sweet as I like, I think I will double the sugar when I make it again. I baked this in a castle form bundt pan and it turned out very pretty. The orange sauce was good and very thick, more like frosting so I added about 2 splashes of oj to it to make it a little more liquid as a glaze to pour over the castle cake and it turned out really good. Oh yes, I used room temperature butter instead of shortening.
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Strawberry Cake II

Reviewed: Dec. 8, 2011
I made this as written, except I made a bundt cake and I pureed my strawberries and strained the seeds as a personal preference. On the icing, I used aabout a 1/3 cup of pureed and strained strawberries and also made the icing with 1/2 the butter and 4 oz cream cheese. I ended up using 2 cups of sugar to get the consitency I wanted, still a bit runny like a glaze for the bundt. It turned out wonderful. Oh yes! 1 more change, I used applesauce in place of the oil to cut out SOME fat as this is not a low-cal cake! LOL But it's worth the extra calories. Just make thinner slices, more cake to go around. LOL
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Easy Bake Fish

Reviewed: Dec. 3, 2011
This is great! I was out of dijon so I used spicy brown mustard. I also soubled the sauce to have some to go over the rice. I'm very glad I did. My husband gobbled down 2 pieces, I was wishing I had made more so I could have 2nds myself. My grandson's fiancee who loves fish and is very picky even made more sauce on the side because she liked it so much.
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12 users found this review helpful

Video: How to Make Stuffing - Allrecipes.com

Reviewed: Nov. 26, 2011
Very helpful. It has other links to other types of stuffings like cornbread as well.
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3 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 26, 2011
This really is a perfect pumpkin pie. I do add some allspice to it though. For a holiday change up, use egg nogg instead of the sweetened milk. Just measure the ounces into a measuing cup. Also I added about 1/4 cup sugar as it wasn't as sweet. BTW this makes much more than 1 pie, doubled, you have enough for 3 pies. ***NOTE: This recipe makes for 1-9" DEEP Dish pie it is too much for a regular pie pan!***
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Perfect Pumpkin Pie

Reviewed: Nov. 26, 2011
This is delicious but makes enough for a 9" DEEP dish pie.
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Garlic Alfredo Tilapia

Reviewed: Nov. 14, 2011
Made this as stated and was very good, husband and I shared the last piece of fish as I cooked 1 extra. I can't think of anything I'd change except to make my own alfredo sauce. 1 of the things I really like was how quick it was fixed, no long prep and only 9 minutes cook time as mine was done. I had dinner on the table in less than 15 minutes, with rice and steamed broccolli. Thanks for such a good, quick recipe.
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Carrot Cake

Reviewed: Nov. 9, 2011
I made this almost as written. I did exchange 1/2 the oil with applesauce, (Had to use regular as out of unsweetened, made no difference.) This was amazingly good. I made the frosting with half and half instead of the heavy whipping cream and it was fabulous too. It seemed to make a lot more than the cake really needed, but was oh so good to catch the drips. The only thing different I'll do is add an additional cup of carrots because we really like a lot of carrots.
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Roasted Pumpkins

Reviewed: Oct. 7, 2011
This was my 1st time making any kind of pumpkin from scratch and not out of a can, let alone mini pumpkins. This had a very nice taste, but Probably because I'm a pumpkin novce, it tok me a long time to prepatre these. I used a whole lot more applesauce and spices for my 3 pumpkins. I ended up finishing these in the microwave due to time restrictions. Almost everyone liked the taste, but not the stringiness of the pumpkin. Dont know if that's the nature of the pumpkin or my baking. Whatever, I was asked to not make again. No more mini pumkins, may just go back to the canned stuff.
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Lemon Chicken Piccata

Reviewed: Sep. 29, 2011
I followed others advice and didn't make medallions, though, if I have a larger crowd to cook for, I think it would be a good idea to stretch the chicken out. That said, this was amazing! The only change I did was to replace 1/4 cup of broth with sweet vermouth to offset some of the lemon's tartness. My husband loved it too, I had no leftovers at all. Great recipe! Updat: I made this last night and added sliced baby portabella mushrooms, was enen better! Family was wanting to lick the pan. LOL
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Easiest Eggplant

Reviewed: Sep. 29, 2011
Made this tonight, only change was MW instead of mayo. Was okay, but a little bland. I also put parmesan cheese in with the bread crumbs. I used Italian seasoning bread crumbs too. Some garlic pepped it up, I think that one thing I did wrong with it was slicing it too thin. I will make again, but make some changes to make it less bland.
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Famous Pork Chops

Reviewed: Sep. 26, 2011
This is pretty good, but not real great. The only real changes I made was to putthe spices in the egg instead of the crackers. I also added basil. It seemed to take forever to cook, though. I ended up sticking them in the microwave to finish cooking them. (I used a glass cssarole) I took the lid off and browned them too, but the breading was still mushy. That's why only 4 stars instead of 5.
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Sep. 15, 2011
Absolutely fabulous! I had to use dried dill because that's all I had, but it was still great! My husband ate 3 pieces by himself. I was out of mayo too, so used that MW salad dressing. The sauce was also good on the asparagus I served with it.
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Displaying results 21-40 (of 79) reviews
 
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