PAT79 Recipe Reviews (Pg. 1) - Allrecipes.com (18889925)

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Turkey Carcass Soup

Reviewed: Oct. 29, 2011
This is a great soup made from bones that most cooks discard. Like others for years I've used the carcass for soup. After our turkey dinner is over, my husband immediately takes most all the meat off the carcass (putting aside any small scraps to be used in the soup) and cuts the carcass in manageable pieces. Then I put the carcass in my largest crock pot along with a large onion, some cut up carrots and celery, and salt and pepper. I cook it all night on low and the next morning after discarding the carcass and vegetables, I have the most wonderful stock. I can then freeze the stock and turkey scraps until a couple weeks later when the family is again yearning for turkey.
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124 users found this review helpful

New England Potato Soup

Reviewed: Oct. 21, 2007
Excellent! All the richness of a cream soup without the heavy cream. I used another reviewer's idea of adding a grated carrot for extra nutrition and color. Also, since I didn't have any ham, before sauteing the onion, celery mixture, I fried four pieces of bacon in my stock pan, poured off the grease, and continued with the recipe, adding the cooked, crumbled bacon with the peas at the end.
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35 users found this review helpful

Ham and Noodle Casserole

Reviewed: Apr. 11, 2010
I was disappointed in this recipe. I found it to be rather dry, rather than creamy, even after adding a little milk to thin it out. Maybe covering it the first 20 minutes would help. The flavor was rather bland. It makes a lot, and should serve eight, rather than the six shown.
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14 users found this review helpful

Pineapple Congealed Salad

Reviewed: Apr. 16, 2007
I have been making this recipe for 40+ years. My family has always enjoyed it....even the children. The horseradish gives it an extra "sparkle", and I find it to be especially good when served with ham.
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12 users found this review helpful

Sarah's Applesauce

Reviewed: Oct. 23, 2009
I like to add a touch of vanilla to my applesauce towards the end of cooking time. It makes it extra special.
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7 users found this review helpful

Creamy Rice Pudding

Reviewed: Dec. 10, 2006
Great recipe to use up that leftover steamed rice from Chinese take-out.
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7 users found this review helpful

Fruit Cocktail Cake VI

Reviewed: Jan. 25, 2008
Much too sweet!! To make less sweet,forget the brown sugar/nut combination. Doesn't need it Also, definately cook the sugar, butter, milk combination until it thickens. Then add the coconut. The nuts can then be folded at this time into this topping.
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6 users found this review helpful

Springtime Potato Salad

Reviewed: Aug. 2, 2007
I've been making this "Taste of Home" recipe for several years, and find it to be the just the right amount of vegetables to salad dressing. In the past I would throw together my potato salad with approximately the same ingredients as is in this recipe, but sometimes it was better than other times. Following the proportions in this recipe, I find it to be always exceptionally good. Thank for this wonderful recipe.
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6 users found this review helpful

Apple Crumble Pie

Reviewed: Feb. 14, 2011
This is a great recipe! As suggested by several reviewers, for the apple filling I added 1/4 cup flour. I also used 1/4 cup brown and a little less than 1/4 cup white sugar for the 1/2 cup all white sugar (since I used 6 yellow delicious apples that are sweeter) mixed the dry ingredients with the apples before placing the filling in the pie crust. Yummy crumble top! I would suggest that when baking the pie, you might cover the crust with foil, or bake it at 425 degrees for 15 min, then turn it down to 350 degrees for 30-35 minutes. Definitely will make on a regular basis.
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5 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 17, 2010
Very good, except as many reviewers mentioned it needs more spice. I used 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/2 tsp. cloves. The recipe made 3 1/2 dozen cookies. They are very much like those at our local bakery where you pay an arm and a leg for a dozen.
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5 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Jun. 22, 2008
Very Tasty! I followed the advise of other reviewers and cut back the oil to 3/4 cup and the sugar to 1 cup. It made 18 medium size muffins. I'll make again and again.
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5 users found this review helpful

Banana Crumb Muffins

Reviewed: Oct. 6, 2007
Yum! I, as suggested by others, used 1/3 cup oil in place of the melted butter and I added 1/2 cup of chopped nuts. I found that by using a 1/4 cup measure per muffin cup, I got exactly 12 muffins. And, by using a 1/2 Tablespoon measure of topping on each muffin, it came out evenly.
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5 users found this review helpful

My Mom's Swiss Steak

Reviewed: Oct. 13, 2006
I made this recipe substituting Venison Cube Steaks for the Sirloin Tip Steaks. I also added 2 cloves of minced garlic to help cover up any wild taste. It turned out great. Another recipe to add to my stash of Venison recipes when hunting season comes around.
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5 users found this review helpful

Fresh Rhubarb Pie

Reviewed: May 15, 2011
Yep! It is a keeper. Just make exactly as written and you'll wish rhubarb season lasted all year.
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4 users found this review helpful

Country Apple Dumplings

Reviewed: Feb. 8, 2011
Very easy and tasty excepting for too, too much sugar and butter. Next time I will decrease the sugar and butter by half.
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4 users found this review helpful

Perfect Rhubarb Pie

Reviewed: May 28, 2008
Yep!! It is perfect....best yet. No need to change anything in the recipe.
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4 users found this review helpful

Chocolate Oat Snack Cake

Reviewed: Jan. 27, 2012
Yummy! Next time I will try it with semi-sweet chocolate chips.
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3 users found this review helpful

Foolproof Rib Roast

Reviewed: Jan. 19, 2012
We followed this recipe exactly for our 2012 New Years Dinner other than adding extra spices to the rub. Turned out beautifully with almost the whole 5 lb. roast a wonderful medium rare. It was no problem as our family prefers that cut, but if you do have guests who like it more well done, you can always slice their piece and cook it in the au jus for a few minutes. I will never cook a price rib again without using this basic recipe.
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3 users found this review helpful

Slow Cooker Stuffing

Reviewed: Dec. 3, 2011
After other dinner is over, my husband removes most of the meat from the carcass, then after removing any remaining stuffing from the crock pot (no need to wash) I add the carcass to the pot, cover with water, add some celery, onion, and a carrot and cook on low all night. In the morning I have a wonder broth for soup. This idea can be used with any dressing.
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3 users found this review helpful

Baked Beans II

Reviewed: Oct. 3, 2011
Yumm! Very good proportions. As others suggested I fried the bacon first, then sauted the onions in part of the remaining bacon grease. I like green bell peppers in baked beans, so I sauteed about 3/4 of a cup chopped peppers along with the onions.
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3 users found this review helpful

Displaying results 1-20 (of 99) reviews
 
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