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

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Quick Quiche

Reviewed: Jun. 29, 2006
This recipe is the greatest. I love quiche, but from now on I will actually *make* it, too. =) Besides the fact that it to some extent makes its own crust, I love the fact that substitutions/variations/fudging works so well. I used a 10" ceramic pie pan (and therefore upped the amounts), cut the amount of bacon, added chicken and broccoli and substituted mozzarella for the Swiss, and it was great. I served it with a strawberry-spinach salad (sliced strawberries, sliced almonds, crumbled feta cheese, baby spinach and vinagrette dressing) and Riesling. We loved it. ***Edit: Didn't have bacon and tried cut-up pepperoni...REALLY good. For some reason pepperoni makes it creamier.
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18 users found this review helpful

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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5 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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0 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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18 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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0 users found this review helpful

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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1 user found this review helpful

Blue Cheese Burgers

Reviewed: Sep. 18, 2007
Truly excellent.
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0 users found this review helpful

Greek Veggie Salad

Reviewed: Jun. 7, 2007
Very good. The feta cheese somehow rounds out the flavors. I tried using ranch dressing and it was still good.
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0 users found this review helpful

Panna Cotta

Reviewed: Apr. 23, 2007
Excellent...and easy!
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1 user found this review helpful

Calabacitas Con Queso - Zucchini with Cheese

Reviewed: Mar. 16, 2007
Excellent...I've been looking for something to serve alongside Mexican food in addition to Spanish rice. It was a big hit, and a great accompaniment to enchiladas. This recipe makes a LOT...a single recipe was more than enough for twelve people as a side. Next time I think I will also try using grated cheese instead of cubed...it got kind of glumpy, even though I used about a third less than was called for.
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0 users found this review helpful

Ginger Salmon

Reviewed: Feb. 21, 2007
I used this sauce (made with ground ginger) on salmon steaks and it was delicious. (Steaks have to be turned once while cooking, so I brushed it on both sides.) It wasn't absorbed into the steak as much as I'm supposing it would into a fillet, but in the course of the meal the guinea pig requested it again three times. ;-)
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0 users found this review helpful

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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0 users found this review helpful

Best Formula Three-Cheese Fondue

Reviewed: Feb. 8, 2007
I had the same separation problem others have mentioned, but I have to say, after adding quite a bit more wine (I used chardonnay) it smoothed out. I wonder if part of the problem was the cheap cheddar I used. Next time I'll fork over for better quality. The Gruyere and Emmentaler were really good. I cut the recipe down to "6" servings and it was just right for a first course for my husband and me.
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2 users found this review helpful

Wine Fondue

Reviewed: Feb. 8, 2007
Truly excellent, especially with shrimp. I used ground spices since that was what I had on hand, and didn't take the time to let it sit. I appreciate carla29's suggestion to save the leftovers.
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2 users found this review helpful

Lover's Beef Burgundy Filet

Reviewed: Feb. 21, 2007
I used top sirloin steaks instead of the filet mignon, and marinated them for seven or eight hours. Really good.
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1 user found this review helpful

Tortilla Soup II

Reviewed: Jan. 15, 2007
I did not start out to make this particular recipe, but found I didn't have the ingredients needed for my other one. This was really, really good. Tortilla soup is one of those things that is hard to get right, especially if you're from San Antonio; it needs to be spicy, yet flavorful and above all, authentic. I can't believe Ro-Tel and canned chilis can be this perfect...I may never try that other recipe with fresh tomatoes and jalapenos. I served it over tortilla chips instead of frying the tortillas.
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30 users found this review helpful

Coconut Ice Cream

Reviewed: Jan. 13, 2007
My husband and I tasted coconut ice cream while on our honeymoon in St. Vincent and the Grenadines. This recipe is as close as I can imagine one being to what we had...just creamier. =) I have to reduce the amounts of cream and coconut a little to keep the mix from overflowing my ice cream maker.
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2 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Aug. 3, 2006
Excellent taste and texture. I was in the mood for something exotic, and so I added 1/4 t cinnamon and 1/4 t red pepper. (Might try 3/8 t of each next time.) I served the pieces on white plates, drizzled chocolate syrup over the plates, and garnished with whipped cream and sliced strawberries. Definitely a hit. :-)
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18 users found this review helpful

Poulet a la Saucisse

Reviewed: May 1, 2007
Very good. This recipe is forgiving. I forgot to use plastic wrap when pounding the first chicken breast, and so it tore pretty badly. I had about 15 toothpicks holding it together, but the breadcrumb topping camouflaged so well you couldn't tell. I will say that with the bechamel sauce it tasted slightly like biscuits and gravy. Next time maybe I'll try a different sauce or just skip sauce altogether.
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1 user found this review helpful

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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13 users found this review helpful

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