patriotizm Recipe Reviews (Pg. 1) - Allrecipes.com (18595640)

Roasted Root Vegetables With Apple Juice

Reviewed: Oct. 5, 2011

I didn't know I liked rutabagas until I tried this recipe. I love them. =) The white wine and apple juice combo is perfect.

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Peanut Butter Frosting

Reviewed: Aug. 25, 2011

I had some trouble with this, but I am 99% sure that was due to having to use crunchy natural-style peanut butter. It was excellent anyway (if horrible to spread) on the Banana Cake IV on this site.

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1 user found this review helpful

Very good. I accidentally put in 2t baking soda, but it turned out fine. I made it in two 8" layers (probably would have worked better in two 9" ones) and frosted with peanut butter frosting from this site. The lightness of the cake was perfect with the rich frosting.

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Grandma's Lemon Meringue Pie

Reviewed: May 23, 2011

I had never made a lemon meringue pie until today, so I don't know what I'm talking about, but this turned out pretty darn well. =) I used a 10" saute pan for the filling and whisked almost continuously; it thickened up very quickly. I also followed suggestions from several other reviews: since I was using a 10" pie plate, I upped the servings to 12; I used milk in place of the water; I spread the meringue over the hot filling and sealed it to the edges; I cooled it on the counter for three hours and didn't refrigerate it at all. I'll be trying this again. =)

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Chicken A La Orange

Reviewed: Oct. 7, 2010

I was looking for a non-Asian orangey chicken, and this is beautiful on the plate, but as others have said, bland. We ended up splashing soy sauce over the chicken on our plates and that helped a lot.

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Texas Pork Ribs

Reviewed: Sep. 19, 2010

I use this rub from this recipe on baby back ribs and they are always a hit. Slow baking is the key and you don't need to use the grill at all. For party appetizers, I have also cut the ribs apart, rubbed the mix on, chilled and then broiled them. Napkins are still necessary, but the individual ribs are easy to eat while you're holding a drink in your other hand. Gotta keep the men happy at cocktail parties! =) Oh, and this makes a lot of the spice rub. 2/3-3/4 of a batch is plenty enough for the specified amount of meat.

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Sweet Potato Pound Cake

Reviewed: Apr. 4, 2010

Excellent. I served it for Easter and the orange color and flavor were nice and springy. SECOND TIME AROUND: Still wanting more orange flavor, I halved each of the spices and substituted Grand Marnier for the vanilla--very good; less "spice cakey" and more orange. THIRD TIME: left out all the spices called for and used 1 1/2 t cardamom and again, the Grand Marnier instead of vanilla. So good!

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4 users found this review helpful

Creme Anglaise I

Reviewed: Mar. 22, 2010

Easy and excellent. You don't have to cook this over low heat; I cooked it over medium-high and was careful to whisk all of the pot's surface and it was fine.

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Arancini

Reviewed: Dec. 14, 2009

These are excellent. But don't make the mistake I did: thinking the risotto was too thick, I watered it down with some additional chicken broth. Of course it needs to be thick to hold together well around the cheese. I have tried making these smaller for appetizers and they are a hit.

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7 users found this review helpful

Smoked Salmon Pasta with Scotch

Reviewed: Nov. 2, 2009

Absolutely excellent. I substituted chicken stock for the fish stock and left out the Scotch and it was still amazing. You can almost have this on the table in the time it takes to boil water and cook the pasta.

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16 users found this review helpful

Slow Cooker Ham

Reviewed: Sep. 24, 2009

Just to add one more voice to the cacophony...this is delicious and ridiculously easy. It does need less than half the cooking time called for, though.

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Potato Cheese Soup

Reviewed: Apr. 24, 2009

This is great. I had to make some adjustments based on the ingredients I had on hand. I shredded the few carrots I had on hand, to make them go farther, and added them with the cheese, and I used 8 oz of mild cheddar instead of Velveeta. I am glad to know of a cheese soup recipe that can work with real cheese.

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Yellow Squash Casserole

Reviewed: Mar. 18, 2009

I agree with the previous reviewers that the amount of squash is not as clear as it could be--it would be better given by weight. That said, however, this is easy and pretty good. I used two decent-size yellow squash, one egg, 1/2 c. white wine, 1/3 c. chopped onion, 1/2 t. salt, maybe 1/3 t. coarse pepper, maybe 2/3 c. mozzarella cheese, and one piece of bread crumbled over the top. I baked in a loaf pan at 375 for an hour. I liked the white wine flavor.

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Best Beef Stroganoff

Reviewed: Nov. 10, 2008

Very good recipe. I didn't have consomme, just broth, and so I used extra flour. I added the flour to the onions, garlic and beef, and then while stirring, added the lemon juice and let it evaporate. I did the same for the wine before adding the broth. The finished product wasn't that pink at all. I served my husband's portion over egg noodles and mine over steamed vegetables and it was so good that way I'll be doing it again.

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Red, Juicy, Herb-Fried Tomatoes

Reviewed: Nov. 6, 2008

First off, the picture matched with this recipe is wrong. The recipe doesn't call for cheese. It would be nice to have a picture that showed what this is really supposed to look like. :-) I changed this recipe because I had pesto on hand that needed to be used up, and the topping in the recipe sounded a little like pesto. It was pretty good. Next time I will salt the tomato halves first, because the pesto was just a little lacking in that. If you use tomatoes larger than Romas, you either need to increase the cooking time or slice the tomatoes instead of halving them, as another reviewer recommended.

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Watermelon and Strawberry Lemonade

Reviewed: Sep. 3, 2008

Excellent. Blending and then straining watermelon is much easier than seeding it by hand. I used frozen strawberries. This is delicious.

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Blue Cheese Burgers

Reviewed: Sep. 18, 2007

Truly excellent.

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Pepper Steak Sandwiches

Reviewed: Sep. 3, 2007

These were very good, even served cold (packed for a working lunch). The recipe makes enough for four huge sandwiches, so be sure to get big rolls.

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6 users found this review helpful

Lamb Feta Peppers

Reviewed: Jul. 10, 2007

Today I must join that irritating group of people who cannot try a recipe "as-written" before branching out with variations. I started in and discovered I was missing both dill and ground allspice, so... I sauteed the onion and added chopped tomato, and then tried to keep with the Greek seasoning: oregano and parsley. Honestly, I liked the filling until I put the tomato sauce over the top. I think next time I will either use more chopped fresh tomatoes or go for canned, diced ones instead of the tomato sauce. Anyway...it was pretty good.

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