PAM29922 Recipe Reviews (Pg. 1) - Allrecipes.com (18875854)

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Chocolate Chip Pie III

Reviewed: Nov. 25, 2013
I had 4 pies to make for a Thanksgiving Pie drive for the teachers at my son's high school. I made two apple pies, but I also wanted to try something different and this recipe caught my eye, especially since it doesn't need to be refrigerated. Based on other reviewers feedback, I used 1/2 cup white sugar and 1/2 cup brown sugar. I also used mini chocolate chips and cut the quantity back to 3/4 cup. Baked on a lower rack for 1 hour. I made a test pie for the family and they loved it (it bit too sweet and gooey for me, but I also don't like warm cookies and they do). We waited until it cooled off a bit, but was still warm. It cut and served perfectly. We then tasted it again a few hours later when it was completely cooled and that's when I liked it the best. This is a delicious pie and a nice change from the traditional Thanksgiving pies.
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1 user found this review helpful

S'mores

Reviewed: Jul. 25, 2011
Great recipe! I made this for a cookout and everyone went crazy over them1 I had 5 people ask me for the recipe. I followed some recommondations in other reviews: I baked the crust for 5 minutes, added the chocolate and marshmallows (I used large and cut them in half) and baked for 5 minutes and then I topped with remaining crumbs and baked for 5 more minutes. I also lined the pan with tin foil so after baking, I put the whole pan in the fridge for an hour then lifted out the foil and sliced into triangles. They lifted easily and cut perfectly!
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8 users found this review helpful

BBQ Chuck Roast

Reviewed: Jul. 17, 2011
Excellent recipe. I made two modifications: added 2 TBS brown sugar for the carmelization factor and I didn't add onion (I didn't have one handy). This was delicious and my family went crazy over it! My picky 13 yo had 4 (yes, four) helpings! I used an adjustable rotisserie basket and it cooked perfectly. Will surely make this again!
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2 users found this review helpful

BBQ Chuck Roast

Reviewed: Jul. 17, 2011
Excellent recipe. I made two modifications: added 2 TBS brown sugar for the carmelization factor and I didn't add onion (I didn't have one handy). This was delicious and my family went crazy over it! My picky 13 yo had 4 (yes, four) helpings! I used an adjustable rotisserie basket and it cooked perfectly. Will surely make this again!
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6 users found this review helpful

Banana Upside-Down Cake

Reviewed: Jun. 11, 2011
This is a very good recipe and very versatile. I have made it twice. First time, I made it as written and it was very tasty, but not nearly enough topping. The second time I made it, I used Yellow cake mix and a box of Banana pudding mix, I doubled the topping, but I used Macadamia Nuts instead of Pecans and I added Coconut. I also added mini chocolate chips to the batter and added 1/4 cup of Amarula Cream Liquer. It was FANTASTIC!!
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7 users found this review helpful

Quick Clam Spaghetti

Reviewed: Apr. 27, 2011
Loved this recipe! I used 1/2 olive oil and 1/2 light butter, TONS of garlic, and a splash of white wine. I tossed in some grape tomatoes and heated until they split. This recipe is a keeper!
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4 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Mar. 28, 2011
This was the easiest roast that we have ever made. I was leaving the house and I left my mother with the simple instructions...she thought that I had completely lost my mind! LOL I sprayed the roast with Olive Oil spray and then used a blend of garlic powder, salt, white pepper and rosemary. It was outstanding and I will never make roast any other way!
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3 users found this review helpful

Carrot Rice

Reviewed: Oct. 12, 2010
Delicious! I didn't have any white/yellow onion so I used green onions (sauteed the white ends and added the green ends at the end). I also added a TBS of "The Peanut Butter Factory" Fiery Peanut Butter and it kicked the heat up an extra notch. Awesome! Served it with Terriyaki Chicken and Garlic Broccoli. YUMMY and healthy meal!
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1 user found this review helpful

Carrot Rice

Reviewed: Oct. 12, 2010
Delicious! I didn't have any white/yellow onion so I used green onions (sauteed the white ends and added the green ends at the end). I also added a TBS of "The Peanut Butter Factory" Fiery Peanut Butter and it kicked the heat up an extra notch. Awesome! Served it with Terriyaki Chicken and Garlic Broccoli. YUMMY and healthy meal!
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2 users found this review helpful

Campbell's Kitchen Chicken Broccoli Divan

Reviewed: Feb. 28, 2010
I like this recipe as-is, but this is also a great foundation recipe that can be customized based on what you have on hand. The last time I made this, I used turkey, broccoli, cauliflower and red roasted peppers. I also added garlic powder and lots of black pepper and topped it with buttered breadcrumbs. Very good recipe.
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1 user found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 31, 2009
I have made prime rib several times and although I have always had great success with it, this recipe intrigued me and I had to give it a try for Christmas Eve dinner...I was so glad I did! I followed the cooking instructions to a "T", but I seasoned it differently. I spiked the meat with cloves of garlic, coated the roast with a mixture of salt, pepper and garlic powder, tucked several stems of fresh rosemary under the twine and then drizzled with olive oil. It was fabulous! I added sliced onion and sliced mushrooms (button & baby bella) to the pan during the reheat step and then when I removed the meat, I added a package of Au Jus mix, port wine and water to the pan to make an amazing gravy! We even got two additional meals of out of the meat...1) sliced the meat and reheated in the onion/mushroom gravy to serve with mashed potatoes and veggies....2) sliced and reheated in a fresh-made Au Jus and served on buttered and grilled chiabatta rolls with Au Jus and horseradish sauce and served with Trader Joe's Garlic Fries and fresh veggie. Great recipe...I will make it this way all the time!
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5 users found this review helpful

Cindy's Pumpkin Pie

Reviewed: Dec. 3, 2009
I didn't love this pie. I was good, but I was expecting "WOW" and it just didn't deliver. The flavor was very good, but the texture was off. It was a bit airy, rather than custard-like...which, is how I prefer it. Now, if I was serving this as a souffle or a mousse, then it would be great.
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1 user found this review helpful

Hasselback Potatoes

Reviewed: Sep. 3, 2009
These were just ok. A bit bland for our tastes.
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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 2, 2009
Fabulous! I hadn't had Snickerdoodle cookies since I made then in home-ec in high school over 20 years ago and they were just as wonderful as I remembered them to be! I was careful not to overmix the batter and then I chilled the batter before scooping into balls and I bought fresh baking soda and cream of tarter to ensure that they wouldn't flatten out. The cookies were puffy, slightly crisp on the outside and tender in the inside. Delicious! Family loved them...they were so easy...can't wait to make them again!
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2 users found this review helpful

Apple Enchiladas

Reviewed: Jul. 21, 2009
I really wanted to like this, but it fell short. The tortillas were slimy in some areas and the overall taste was too sweet.
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2 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: May 31, 2009
This was a great recipe, but I didn't have all of the ingredients on hand so I had to make a couple of substitions. I cubed the chicken breast and put it in a ziploc bag with the italian dressing mix and some extra dried basil and oregano and put it in the fridge overnight. The next day, I added the chicken, margarine and 1/4 cup of white wine to the crockpot and set it to low for 5 hours. After 4.5 hours I sauteeed a package of sliced mushrooms and added it to the crockpot along with a container of chive cream cheese and 1/2 cup of pre-made onion dip. (I didn't have any creamed soup on hand). I also added approx 1.5 cups of fresh broccoli and 1/4 cup of chopped sundried tomatoes and let it cook another 30 minutes. Served it with angel hair pasta topped with fresh grated parmesan cheese. My family loved it. I will make it again, likely as I did this time, but I will shorten the cooking time to 4 or 4.5 hours.
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1 user found this review helpful
Photo by PAM29922

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 8, 2009
Delicious! I made a batch for my son's baseball team, but of course, my son and hubby had to "test" them out first. They LOVED them! Hubby ate it plain while it was still warm and my son tried it with and without frosting and liked it better without. I liked them with the Pro Ganache frosting...recipe is also from this site. Cake and Cookie combined...match made in heaven!!! Very easy and YUMMY recipe. It took a bit of planning (cookie dough first and then let it freeze for 2 hours), but it was still easy. I will definitely make them again!
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2 users found this review helpful
Photo by PAM29922

Pro Ganache

Reviewed: May 8, 2009
This was an excellent recipe. It really didn't turn out as I expected it to, but the flavor was great and once I whipped it again after chilling it, it made great frosting
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1 user found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Apr. 21, 2009
I only made the meat and not the relish. The meat recipe was excellent and I will use it over and over again. I don't know if it was "authentic" or not, but it didn't matter...it was GREAT!I had never used flap meat before and it was fantastic. The only slight modifications that I made were that I used white balsamic vinegar, reduced sodium soy sauce and I grilled the meat whole (just a few minutes on each side) and then I sliced it. Everyone loved it. The taste was incredible! I would recommend NOT substituting the corn toritallas for flour. Even my family, who have only ever had flour tortillas, loved the corn tortillas for this recipe.
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1 user found this review helpful
Photo by PAM29922

Restaurant-Style Buffalo Chicken Wings

Reviewed: Apr. 19, 2009
There really isn't anything that I can say that hasn't been said already. This is a spot-on recipe. Not one single change needed! I made a quadruple batch of the recipe and cooked them in 2 batches in the Turkey fryer. After the first batch was done, I spread them on a cookie sheet and put then in the oven at 200 degrees to keep warm until the second batch was done. I used Frank's Red Hot sauce with the seasonings and butter. OMG...they were amazing!! This will become a go-to party recipe in my house!
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2 users found this review helpful

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