Patti Barrett Recipe Reviews (Pg. 1) - Allrecipes.com (18938111)

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Patti Barrett

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Lasagne Verdi al Forno

Reviewed: Feb. 22, 2009
This recipe was an outstanding beginning to a great meal. Very, very tasty. I only say this because I made/ would like to suggest some changes (not flavor-wise, but quantity or ingredient). I am not a fan of dissecting recipes here on AR, but this one recipe deserves a second try. It WAS really outstanding! I had the hardest time finding semolina flour so I opted for an old homemade spinach pasta reipe I had. Well, that took forever to assemble. I do not have a pasta machine so it was very time-consuming. I do not know how much easier that step might have been, so I cannot really comment on the dish at that stage. I think I would double the ragu next time, and I absolutely doubled the bechamel the first time. Be sure to delete a cup of milk (only 3 cups) when doubling, or it will be too loose, and add a lot more salt and nutmeg; at least a 1/2 teaspoon of each, or to your taste). I also simmered the ragu for a good hour so it reduced nicely, and deleted the livers. I think they were totally unnecessary unless you were doing a day long simmer. Too strong a flavor. There are enough meats and vegies to add substance... and my DH hates them, anyway. Other than the above, I added an extra noodle layer just before the last bechamel/ parma (real, fresh grated parma reggiano) topping as my recipe made 12 sheets and I hate to waste, and reduced the butter pats by 1/2. It WAS REALLY GOOD! Truly GOURMET :)
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Dad's Leftover Turkey Pot Pie

Reviewed: Jan. 12, 2012
This was very, very good! For those saying it was too thick... it's supposed to be! Spices were perfect! Thanks for a great recipe that I'll keep going back to! I did saute my vegies (12 oz frozen mix) with the onion and celery like another suggested... simple and so tasty!
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3 users found this review helpful

Pork Chop Skillet Dinner

Reviewed: Oct. 5, 2011
As a meal this is very good but the rice portion is my new go-to side dish (without the chops) Hubby loved it and he hates rice! Great flavor. Thanks for sharing!
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Orange Juice Cake

Reviewed: Jun. 2, 2011
I thought this was completely amazing! I did follow another reviewer's suggestions and used oj in place of water, added orange zest to batter and syrup and halved the syrup. My hubby had some for breakfast every morning! It's fabulous and I swear it gets better each day! I also cooked it for about 50 minutes, and used a long skewer to poke the holes. I used a flat tube pan and poured the juice very slowly over a still warm cake with a spoon, letting it ooze over the sides at will and then removed the outer ring after about 15 minutes. I never attempted to pull the cake off the inner tube... it did seem kind of fragile but who cares, I merely cut the slices! Good stuff!
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Blueberry Sour Cream Pound Cake

Reviewed: Mar. 15, 2011
This was really amazing! I'm only giving it 4 stars because it took 2 hours to cook! My oven is fine... maybe I used too much flour or something.
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Photo by Patti Barrett

Blueberry Cream Muffins

Reviewed: Jul. 11, 2010
Outstanding muffins! I followed the recipe exactly though I did add more blueberries, and I used frozen ones, for convenience, but I think I will use fresh next time. These gems got rave reviews from everyone who tried them. Thanks for sharing!
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Mom's Best Macaroni Salad

Reviewed: Sep. 13, 2012
I made this again today, for the 5th time! Love this recipe! It's so fresh tasting and the vegies make it nice and crisp. I do omit half the sugar and only add enough dressing to moisten nicely (I usually have some left over) but to each his own. A keeper!!!! Thank you for sharing!
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Oatmeal Raisin Cookies I

Reviewed: Sep. 7, 2011
I don't know what to think of these... they taste awesome but the cooking process is a guessing game. They browned way too fast on the edges even at 350 degrees and this was using my convection oven. Perhaps they need less butter. Sorry for the mediocre rating, but I don't have the time to mess with difficult cookies ;) I followed the recipe less 1/3 C white sugar. The dough's consistency was fine, it's just that baking issue...
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Restaurant-Style Hashbrown Casserole

Reviewed: Jun. 11, 2011
Awesome! I halved the potatoes and onion, used only 2 T butter, some dried parsley, just a bit of fresh ground pepper, a pinch of sea salt, some dried parsley and used butter to grease the pan (8 x 8). I used the whole can of soup and 8 oz cheese rather than half and topped with a 1/4 cup of panko/parmesan (an 1/8th C each) for the crust. I cooked for 45 minutes but I think and hour would have been even better! A keeper for sure! Made it as a side to a juicy grilled steak! Yum!
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Savory Grilled Potatoes

Reviewed: Jun. 2, 2011
Very, very good! I also doubled the spices and used 3 medium reds instead of russets. Amazing! I have made this 3 times already this season!
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Aunt Mary's Banana-Chocolate Chip Bread

Reviewed: Mar. 6, 2011
Yummy! Made these as muffins. I did reduce the sugar to 1/2 cup and added an extra banana (as recommended by reviewers)... but I'm sure it would have been just as good as written. A keeper!
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Elegant Turkey Stuffing

Reviewed: Nov. 26, 2009
This was excellent! I used another reviewer's idea and used Amaretto (drained the extra liquid and added no more) and omitted the nuts. Everyone loved it! I might not add quite so much sausage next time as my family is not crazy about spicy, but it definitely needs spicy Italian sausage. I made this last night, par baked, and baked again today after stirring again. SO GOOD! I'm going to make again for Christmas. This time though, I don't think I will use the added butter, just the broth. It really does not need the extra calories, just a bit more broth perhaps. I will let you know :)
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Best Spanish Rice

Reviewed: Jul. 23, 2009
This is THE best, most authentic (from my experiences) spanish rice I have ever had! I did deviate a bit, because I always fail to measure and use my eye instead... I was heavy on olive oil, likely, and used scallion instead of onion. I used Pace Chunky medium salsa, and was a tad light on the rice, maybe. DO NOT UNCOVER the rice!!!!! You must let it do its thing. You also MUST saute, though I did it gradually and never to browning. That seems to give it that extra texture that I love so much. GReat recipe!!! Thank you ilovetocook!
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Sweet and Savory Ribs

Reviewed: Jul. 1, 2009
Outstanding recipe! I did boil my ribs first (20 minutes or so) to cut the fat, but I am sure they would still be great if you didn't. We are having the leftovers tomorrow/ pulled pork sammies. So tasty! I'll be making these often.
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Baker's Secret Pie Crust

Reviewed: Nov. 5, 2008
Good, good, good! Though I think the liquid amount should be reduced or explained better. Mine came out pretty wet. (I am a first time crust maker) I had so much liquid per the recipe, as I was adding, I guess I got overly secure and should have added it more slowly, only as needed. It was still awesome, after refrigerating overnight, and a little extra flour when rolling. The flavor was very tasty! I cannot wait to try again!
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