Pam Recipe Reviews (Pg. 1) - Allrecipes.com (18865878)

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White Chocolate Party Mix

Reviewed: Feb. 11, 2014
I've been making this for years... My family and friends love it & ask for it at Christmas every year & often for other holidays as well. What's so great about it is it's versatility... you can change it up to suit your tastes. Last Christmas I happened to read Terri O.'s review about how you HAD to use Ghiradelli's white chocolate instead of white candy coating. I've always used "Vanilla Almond Bark" & it's 1/3rd of the cost. But I wanted to test it out & see if I was doing myself a dis-service by being cheap. I made two identical batches with the only difference being the white chocolate vs the almond bark. I had my family taste each one & vote on which they liked better. My cheap almond bark won hands down. Not one person preferred the expensive brand of white chocolate. But to each their own... I suggest trying both & deciding for yourself! Oh, one more thing... a few years ago I had taken some of this to work with me & had a small amount left in the ziplock bag when it was time to go home. Just as we were locking up a woman ran in to make a payment. She saw my ziplock & asked where i had got it. I told her I made it myself. She informed me that she worked at the potato processing plant in town & that one of her co-workers makes it & sells it to everyone at the plant... and has everyone so hooked that she was having a hard time keeping up with the orders but refused to give anyone the recipe. Needless to say, my customer was VERY happy as she left with the recipe that day
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Seattle Fire Station 25 Meatloaf

Reviewed: Dec. 5, 2013
I haven't tried this yet, but it really looks delicious so it will be the next meat loaf I make. I saw many comments about how big it was and scaling it down, etc. Thought I'd mention that when I make my meatloaf, although I don't usually use 11 pounds of meat, I do mix up a hearty amount and I bake a portion that is good for dinner and an extra few sandwiches, then I put the rest, proportionately, into ziplock freezer bags and freeze them. It makes an easy meal later. You just have to thaw it in the fridge and put it into a loaf pan to bake.
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Strawberry Pie V

Reviewed: Jun. 23, 2013
I have been making this pie for the last three years when we have berries in season. It's best with fresh picked berries. I've also subbed peaches and peach flavored jello and i almost like it better than the strawberry version. Was wondering if anyone has tried any other fruit... cherries for instance? And how it turned out. Thanks!
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Hashbrown Casserole

Reviewed: Jun. 1, 2013
@ Guza... The problem you are having with it tasting like feet at times could be the potatoes you are using. The recipe calls for the hashbrowns to be thawed but if they are left out or in the refrigerator too long they spoil quickly when not cooked. Just a thought...
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Leftover Chicken a la King

Reviewed: Nov. 15, 2012
I loved this, and surprisingly my husband did too. Since I had way more than the one cup of chicken and my cans of broth and evaporated milk were also larger then amount called for I doubled the recipe. Served over toast the first night - then the 2nd night I used what was left to make a pot pie. Used frozen pie crusts, peeled and diced a couple potatoes and boiled them until tender. After draining potatoes well, put them in the bottom of the pie crust then poured a la king mixture on top, then put top crust on and sealed and baked for 30 min @ 400 degress F. It came out golden brown. I let this set for about 20 min before cutting into it. It sliced beautifully... not too runny, not too dry. And just like that... We had a new favorite! Thanks for sharing!
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Minute Steaks with Barbeque Butter Sauce

Reviewed: Oct. 7, 2012
I made this for dinner last night for my husband, and Mom and Dad who live next door. My husband wasn't too happy about me making it as he likes his steaks BBQ'd, but when we sat down for dinner he ate every bit of his and liked it really well. I have a hard time chewing steak, but this was very tender and was able to cut with a butter knife or even sometimes my fork. Dad isn't a steak eater at all so I cooked a chicken breast for him along with the steaks. On the video the chef said that by now we should be thinking of 17 different ways to change this sauce up and he was right. I decided to use a teriyaki sauce instead of BBQ sauce. It was an easy meal to make. Mom made twice baked potatos and a veggie and cantalope to go along with it. When we were all done there was one piece of steak and half the chicken breast left so I left it with my mom and it soaked in that wonderful sauce all night and day. She said tonight it was even better than last night. Dad said it was the best piece of chicken he's ever had! So I think next time I'm going to marinate the meat in the sauce for a few hours or up to overnight... or possibly sear off the meat and make the sauce in the afternoon and put it in my crockpot on low for a couple hours to soak in that wonderful sauce flavor. Great recipe Chef John!! It's a keeper!
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Jalapeno Popper Spread

Reviewed: May 19, 2012
I found this recipe when my sister was having a small gathering and just wanted to serve snacks. I read her the recipe (since we live almost 2000 miles apart) and she was a little skeptical about it... to spicy for guests, etc. But she decided to make it anyway and have a couple other things non-spicy. She said that this dip went so fast that she and her husband didn't even get any. So about 3 days later she called me from her grocery store and asked me to look up the ingredients so she could make sure she had all of it to make up a batch just for the two of them. After that I've made it several times for family gatherings. My step-daughter's family hovered around the bowl of dip and ate all the tortilla chips - even the crumbs - until the dip was gone. I can't say how good it is from personal experience as I am allergic to cheese, but I'm rating this on the raves I got from my guests and the many times I was asked for the recipe. Thanks for sharing!
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Ice Cream Crunchies

Reviewed: Jan. 3, 2010
I used to make this recipe as a teen, but lost the recipe. (I think my mom distroyed it because she couldn't keep peanut butter in the house as me and my 4 sisters were making these ALL THE TIME!) I am so glad to find the recipe again. They are so good and easy to make. Thanks for the post. I can't wait to make them for my husband.
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Teriyaki Chicken for the Busy Cook

Reviewed: Jan. 3, 2010
I took the advice of some of the other reviewer and strained - then thickened the sauce with corn starch. It was very salty. Served with rice pilaf. I thought the dish was just ok. My husband said it had a "strange" flavor. Probably won't make this again. Sorry.
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After-Thanksgiving Turkey Soup

Reviewed: Nov. 29, 2009
First time I’ve ever made turkey soup - this was easy and delish! I love the versatility of it. I used egg noodles instead of rice and lots of carrots but left out the celery and onions (personal preference). I had no problem with it being too thick as some reviews mentioned. It made a lot but I sent some home with family and friends. My husband didn’t think I should keep the turkey carcass as he isn’t a big fan of soups, but he liked it as well. Thanks for the great recipe!
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Best Ever Caramel Apple Crisp

Reviewed: Oct. 20, 2007
Very good - my family loved it. I used the larger pan like several people suggested. I found it a little too sweet, next time use a little less sugar or less caramel. But all-in-all, everyone loved it.
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Meatballs and Sauce

Reviewed: Oct. 17, 2007
Very easy to make - also versatile. You can use whatever flavor of soup you want. I've made them twice, and several people asked for the recipe each time.
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Brown Sugar Smokies

Reviewed: Oct. 17, 2007
These are Awesome! I made them for a bridal shower, then the bride requested them again for the wedding reception. Everyone raved about them. Couldn’t get enough. Even though there weren’t very many left, the few that survived were excellent warmed up.
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Cinnamon Stars

Reviewed: Dec. 18, 2006
Cookies turned out dry and hard as a rock. Sprinkled sugar on the 2nd batch to see if it helped, but it wasn't much better. I rolled them out thicker than called for, and only baked them about 10 minutes (recipe called for 15-18), and they still turned into hockey pucks.
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