Patti Beaman Fix Recipe Reviews (Pg. 1) - Allrecipes.com (18588937)

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Applesauce Custard Pie

Reviewed: Sep. 24, 2014
Before I committed to taking in about 60 pounds of apples I sought out some ways to use applesauce. I wondered if it could be used in a pie and I did a search. This recipe popped up first. I've made it twice, and will take in all the apples I am offered just to make applesauce to make this pie. I added a dash of salt (1/4 tsp) to bring out some depth of flavor. And since my sweet tooth isn't extreme I cut the sugar to 2/3 cup. Everything else is just perfect. I took one to work and it was gone FAST. And to those who have said in their reviews that it is too "eggy", try whipping your eggs thoroughly before adding. If you don't do that in any custard you will have pockets of egg which aren't very appetizing.
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Self-Rising Flour

Reviewed: Sep. 18, 2014
I've had to toss partial bags of self-rising flour over the years because I buy them, use a little, and then the baking powder fails by the time I get to the end of the bag. This will help me salvage the partial still on the shelf by adding new baking powder in the right ratio. I'll never buy another bag again.
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Andouille and Poblano Quesadillas

Reviewed: Jun. 16, 2014
I'll give it a five-star rating, but as a burrito filling, not a quesadilla. The quesadillas were dry, even with sour cream and/or salsa. Hubby and I had one each and wrinkled our noses. So we took the suggestion to make a breakfast burrito, added some scrambled eggs, and rolled it up in a warm flour tortilla. I put a little salsa verde in my burrito, hubby added cheese to his. Outstanding! I will be making this whenever I get poblano peppers in my Bountiful Basket. I hold one in a pair of tongs and slowly turn it over the gas burner until the skin blisters and pops all over. Then I wrap the pepper in a wet paper towel to steam for a few minutes while I work on other ingredients. The roasting really added to the depth of flavor. The corn is a wonderful addition.
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Pan Fried Daikon Cake

Reviewed: May 18, 2014
I'll give the recipe a five star rating. I made it with daikon radish as written. The only adjustment I had to make was to use plain bread crumbs and Italian seasoning. I thought overall it was a little bland, but that's what condiments are for. A drop of sriracha chili sauce on top of the cakes was a perfect touch. I'm going to use this recipe again later this summer when the zucchini starts to set on. Really, when you consider all the other ingredients, the radish is just a bulk agent, so zucchini or any other mild vegetable will work as a great substitute.
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Breakfast Sausage

Reviewed: Apr. 26, 2014
I find commercial sausage to be borderline nauseating, and have rarely found one I can eat more than two small servings of. The grease makes my stomach roll, and the inclusion of gristle and other odd-textured substances sets off my gag reflex a little too often. Consequently, hubby - who loves sausage - rarely gets sausage at home. I came across this recipe and decided to give it a try. I used what meat I had on hand in the freezer, which was boneless, skinless chicken thighs. I ran it through our little grinder twice, with the spices, and put in the refrigerator overnight. Hubby came into the kitchen when I was cooking it up. I gave him a small cooked piece that had broken off a patty. His face lit up and he was fully prepared to get out the rest of the 6-pound bag of chicken thighs and make more sausage TODAY. lol I ate my full share, too, with no gagging or rolling stomach involved. We will be making bulk batches of this for freezing and will have sausage frequently from now on.
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Grands!® Mini Chicken Pot Pies

Reviewed: Nov. 30, 2013
Great way to use leftovers, especially after Thanksgiving. I used apple-wood smoked turkey instead of chicken. I cut up and sauteed some leftover carrot and celery sticks as part of the vegie mix, plus I used up the leftover corn. I couldn't resist adding a splash of white wine to the vegies when they were cooking, and I stirred in the 1/4 cup of leftover gravy so it wouldn't go to waste. I also used up some partial bags of frozen vegies and that was a plus. For flavor, simplicity, and use of leftovers it is a five, but the high sodium of the canned soup and high fat of the canned biscuits lowers it to a four. (If that doesn't bother you, consider it a five-star rating.) It also takes a lot longer than 45 minutes to put together and bake, even if you disregard that I chopped and sauteed some raw vegies. I will make it again, if only to use up dark turkey after Thanksgiving in something besides soup.
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Pat's Cream of Potato Soup

Reviewed: Mar. 23, 2013
I used this recipe as a jumping point to salvage a bad batch of mashed potatoes. I proceeded as directed until I got the point of adding the potatoes. At that step I added six large scoops of the failed (lumpy, sticky) mashed potatoes. I added the bacon and simmered. Because of the butter and milk in the mashed potatoes I skipped the cream. It was a hit. Sadly, I might not be able to replicate it, but as written it will be fine.
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Grilled Pheasant Poppers

Reviewed: Feb. 3, 2013
I finally found a way to cook pheasant that I like, and come back for more. I spread a little cream cheese on the end before eating to push the poppers into the "next dimension." Pheasant season is over, so we'll have to make due with chicken poppers until next year.
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Good-Morning Banana Nut Cereal

Reviewed: Feb. 3, 2013
Great as written.
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Cheesy Scalloped Potatoes with Ham

Reviewed: Dec. 9, 2012
I couldn't find my scalloped potato recipe so I did a search and found this one. It will be my new regular recipe. I like that the simple white sauce is cooked first and poured over the potatoes after the cheese is melted in it. I was in a little bit of a time bind so I put the casserole dish in the microwave while the white sauce thickened and the cheese melted. I was able to get it on the table in under an hour. I didn't have ham on hand so I used a handful of real bacon bits in each layer; that might be a regular occurrence, too.
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Chia Pudding

Reviewed: Oct. 2, 2012
Let this set overnight at most - if left longer it starts to take on a very strong grain taste and the texture goes from tapioca-like to frog egg-like. It gives some variety to the chia menu I suppose. However, if I make it again I'll make a half batch to avoid keeping it around too long.
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High Protein Peanut Butter Balls

Reviewed: Jul. 1, 2012
I wanted to do something with my chocolate and vanilla protein powders besides make drinks in the blender. This is perfect! It is a good way to use up my stash of frozen bananas. I had flax meal on hand from the Whole Grain Waffles recipe on this site. I make waffle sticks with the waffle recipe. I toast some waffle sticks and spread the thawed high protein peanut butter balls on top for a quick, perfect breakfast.
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Creamed Eggs on Toast

Reviewed: Nov. 5, 2011
I was drawn in by the reviews, so I made this last weekend. I'll have to agree with the reviewer who claims that egg salad is a much better use for hardboiled eggs. This is just "egg gravy," no matter the name. I served it over toast and it was just ho-hum. It might shine a little better served over some sort of breakfast potato. I doubt I'll ever make it again.
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Banana Praline Muffins

Reviewed: Jul. 17, 2011
I was searching for a recipe to use up some pancake mix. This one rose to the top because I also had some bananas in the freezer. It's a keeper, and a reason to buy pancake mix if I ever run out! It's light and fluffy with good banana flavor. The praline topping is a must. I also added a teaspoon of vanilla; otherwise it is a little flat tasting.
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Hearty Beef Enchiladas

Reviewed: Jun. 1, 2010
Great recipe that will get made again. I used the Texas Enchilada Sauce (from this site) that I made and canned last fall. I used Kuners chili beans, as they are my favorite. I put it in a lasagna pan and it was a tight fit; a 9 x 13 would work better.
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Texas Enchilada Sauce

Reviewed: Jun. 1, 2010
Last fall - when the tomato crop was overwhelming me - I tried this recipe to use some of them. I substituted 41 ounces of chopped (then slightly drained), fresh tomatoes that I pureed in the blender in lieu of the tomato sauce and crushed tomatoes. I canned it in pint jars, and it freezes well, too.
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Freezer Peach Pie Filling

Reviewed: Jan. 11, 2010
I searched through the site looking for a recipe for peach pie. I had looked at the cans of peach pie filing at the store and balked at $3.00 a can, and two were needed (and they are heavy on the syrupy filling and light on pieces of fruit.) I bought canned peaches in light syrup and drained them to make this recipe. It is perfect - lots of peaches in the pie with the right seasonings and thickeners.
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Baked Potato Soup

Reviewed: Jan. 11, 2010
Updated. Excellent way to use up the insides of baked potatoes scooped out for stuffed potatoes. I've made this a few times and have tried several variations. First, bacon is best, not ham. I use ready-to-use bacon bits, about 2 tbsp. I saute in canola oil (healthier) or butter (tastes better.) I'm a cardiac patient, so instead of half-and-half I use lowfat or fat-free evaporated milk; it's thickened, without the fat of half-and-half. My personal taste is to use half the basil. Do not add the salt until the end; you might not need it. Above all, do not omit the pepper sauce. It adds little or no heat and the flavor boost is a must.
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Jalapeno Corn Bread

Reviewed: Oct. 10, 2009
The best! I accidently bought masa harina instead of flour tortilla mix a while back. I scoured the internet trying to find out if I could substitute masa harina for corn meal, with no definitive answer. I used it in this recipe, verdict: perfect! I didn't seed my jalapenos because I like the heat, and I used the suggestion to toss the jalapenos with a little of the dry ingredients before adding to the batter. I've always used cornbread mixes in the past, but once they are used up, I'll never buy another one.
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Chicken Enchilada Soup III

Reviewed: Sep. 20, 2009
I was searching for a recipe to use the masa harina I bought by accident instead of the regular flour tortilla mix (moral - don't shop in a hurry and read the entire package label.) I will make this again (and again.) I made it as written and it is excellent. Next time I will likely use homemade enchilada sauce from a recipe on this site to cut the cost a little. We ate it as soon as it was done and it was good; we ate some more a few hours later and it was superb - a little age is this recipe's friend.
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