Formerly Faceless Recipes 49 (Xlix) - So Many Recipes, So Little Time... Blog at Allrecipes.com - 265800

So Many Recipes, So Little Time...

Formerly Faceless Recipes 49 (XLIX) 
 
Jan. 29, 2012 7:17 pm 
Updated: Jan. 31, 2012 9:03 pm
I can hardly believe this is already blogisode #49. There are some pretty tasty recipes in this blog, but also the first recipe I've rated 2 stars. So why wait?
 
Jump right in...
 
Please click on any picture to view the recipe.
 
 
Oven Fries II
By: Terry
YUM! I mixed the paprika with salt and shook it onto the fries. I flipped these after 20 minutes to make sure they browned evenly. These were delicious, and so easy to make. Thanks for a keeper!



Pineapple Muffins
By: sal
These just didn't work out for me. I've baked a lot of muffins - A LOT of muffins. These sounded like they had the potential to work, but there are several problems with the recipe. First, do NOT use paper liners. Half of the finished muffin sticks to the liner and it's a mess when unwrapped. Second, this recipe lacks flavor. It needs some salt, sugar, maybe some vanilla, and some type of spice, cinnamon maybe, to amp it up. The muffins, as made, were very bland. They didn't taste like pineapple or anything else, really. The muffins tested done at the 20 minute mark, but they were heavy, dense, and very wet inside. I rarely rate anything lower than 3 stars, but I ended up throwing these away. Sorry.
Fish Chowder I
By: Rosemary
This was decent, but it needs some work to be really good. The directions for cooking the bacon and onion are a little flawed. The bacon, when cooked with the onion and added to the soup, ends up turning rubbery in the broth. The chowder itself really lacks seasoning. It needs salt and garlic to really flavor it properly. The recipe calls for milk, but states in the direction "milk product". I used cream to give the chowder a thicker texture. I also used a potato masher to help thicken it before adding the fish. This left some of the potatoes chunky. To make this better if I make it again, I'd cook the bacon crisp and remove and drain it, then use the drippings to cook the onions and a clove or two of minced garlic. I'd save the bacon and garnish the chowder with it at the end, then allow diners to stir it in before eating. (I cooked extra bacon to use as a garnish.)
 
Blueberry Brunch Loaf
By: Jean Nietert
This recipe turned out pretty well, but the bread was a little dense. I liked the combination of orange and blueberry. The recipe is definitely incorrect. It does not mention milk in the ingredients, but tells you to add it with the orange juice. I started with 1/2 cup, but ended up adding a little more as the batter was still very thick. I hope Allrecipes will correct the mistake in this recipe so that others may enjoy it in the future.
 
 
Banana Split Cake III
By: LOOZIE
If I were rating this on taste, it would be a five star recipe. However, there is one major flaw in the directions: this recipe doesn't say what size cake to bake anywhere in the directions. It simply says to bake according to package directions. (It mentions that the original recipe yields one 9x13 cake). After reading others' reviews, I realized that even a 9x13 cake would not work, since the toppings would quickly tower over the baking dish. I baked the mix in a half-sheet pan for 25 minutes. After cooling, I cut it and put it into one 9x13 and one 8x8 pan (I had some cake left over). I followed the topping directions, but used one box of vanilla and one box of cheesecake pudding. I used pecans for the top of the cake and added shaved milk chocolate (candy bar). I did cut the cherries in half before adding them to the cake. I found that I needed to use four bananas instead of three, probably because I was making two cakes. Made this way, the cake had a good amount of topping on a good amount of cake, and I was still able to cover it for travel. If I had baked a 9x13 cake and put all that topping on just that cake, it would have been impossible to take it anywhere. My coworkers devoured this and were asking for the recipe.
 
 
Sandcastle Brownies
By: Lou Fowler
These do turn out a bit heavy and somewhat greasy as others have mentioned. As they baked, the oil was literally bubbling out of the tops of the brownies. They did take about 45 minutes to bake. The amount of oil seems excessive, but when I tried mixing these with just 1/3 cup oil, the mixture was too dry. I would probably try using 1/3 cup oil and a little water for added moisture the next time.
 
Southern French Dressing
This was tasty - a little sweeter than I expected, but I really enjoyed it. I'm not really sure why the garlic clove is scewered on a toothpick. I really couldn't taste garlic at all.
 
Crisp Pecan Rounds
By: Denise DeJong
These are tasty, but the glaze and sugar topping was a little strange. I would almost rather have baked the cookies without the glaze, then add a cinnamon glaze icing (or just leave them plain).I started cutting these with an electric knife, but switched to a serated knife which worked much better.
 
Sex on the Beach I
By: Darryl Clayton Gipson II
My only complaint with this drink is that it makes a very small amount. I had to double the recipe to fill my highball glass. That said, I made it a double and enjoyed every drop of this drink.
 
Thanks for dropping by!
354 Recipes so far!
 
 
Comments
Jan. 29, 2012 8:09 pm
With all the work you did, I'm sure you were ready for that drink. Beautifully done once again.
 
njmom 
Jan. 29, 2012 8:12 pm
great job again Pam! :-) thanks for giving these recipes a face!
 
Jan. 29, 2012 8:13 pm
Awesome! On those brownies they might benefit from a half cup of applesauce. 354!!! Way to go Pam! You are an inspiration.
 
Jan. 29, 2012 9:12 pm
Pam. OMGOSH that chowder looks really good! Geeze, I wish winter would get here so I could try it. :( . Thats too bad about the muffins. Nice job and thanks for sharing.
 
Lela 
Jan. 29, 2012 10:32 pm
The oven fries look great. I bet your family enjoyed the banana split cake. Wonderful photos, Pam.
 
Jan. 30, 2012 3:18 am
Baking Nana - I wondered about apple sauce since it's often used in place of oil. I wonder if they would still be heavy. I'll admit, I don't often make that substitution.
 
sueb 
Jan. 30, 2012 5:28 am
Great pics! I'm thankful for your comments, especially about the recipes I have considered making! If you want to make the pecan rounds again, try using a piece of dental floss to cut with. I found that, especially when cutting cinnamon rolls, the dental floss makes a smooth clean cut!
 
Jan. 30, 2012 5:56 am
Wow! Lovely as always...and 354 recipes?! That's incredible! As always, really enjoyed your blog!
 
Jan. 30, 2012 7:46 am
Fantastic pictures and descriptions, thanks so much Pam!
 
Jan. 30, 2012 10:29 am
Another wonderful blog! I look forward to each one you post.....but can we assume that NUMBER FIFTY is going to be the most awesome of all????? Seriously, I really do love your blogs and look forward to many more!
 
Jan. 30, 2012 10:36 am
Great blog! For the Southern French Dressing, I think the reason the garlic clove was skewered on a toothpick was so that it could be easily located as serving a whole clove might be a bit harsh on the palate. Always enjoy your delectable blogss!
 
Jan. 30, 2012 10:46 am
Definitely deserved that drink! Cheers!
 
Jan. 30, 2012 10:47 pm
I was going to suggest applesauce, too. Worth a try - at least they won't be greasy (=
 
Jan. 30, 2012 11:19 pm
As ever, a beautiful job. Even the things that didn't turn out so well look scrumptious.
 
Jan. 31, 2012 12:34 pm
You have very fortunate coworkers! I love your reviews, if there is something off, you say so, as well as suggest a remedy. Another wonderful blog.
 
Jan. 31, 2012 8:07 pm
I just LOVE your blogs. The fish chowder looks delish! Good job, as usual Pam.
 
Jan. 31, 2012 9:03 pm
Another good one! Thanks again and look forward to #50!
 
 
 
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Pam Ziegler Lutz

Home Town
Monroeville, Pennsylvania, USA

Member Since
Jan. 2003

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Gardening, Fishing, Photography, Reading Books, Music

Links
 
 
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About Me
I have three teenage sons who are picky eaters (especially the middle one). I try to cook things that they might enjoy trying, but they're not always willing to try new things. My husband started out a picky eater when we met back in 1986, but he's gotten much better and is willing to try ALMOST anything I make. In my spare time I teach second grade. I have introduced my students to cooking and/or new foods over the years.
My favorite things to cook
I love to try all sorts of new recipes, so I don't really have a favorite thing to cook. I enjoy using fresh ingredients from the garden and canning those ingredients to use year-round. I also enjoy baking treats for my second grade class. I'll try almost anything if I think my family will eat it. Of course, I've been known to try a recipe because I want to, whether they'll eat it or not.
My favorite family cooking traditions
I love making the pumpkin pies and other desserts for Thanksgiving. I always like to try one new dessert for each holiday. Baking Christmas cookies is a tradition that goes back as long as I can remember.
My cooking triumphs
I've made some pretty cool cakes for my boys' birthdays. They include a firetruck, baseball, football, and Pokeball. I've also used shaped pans to decorate everything from Barney and Elmo, Power Ranger, Jeff Gordon's #24 racecar, football helmet, a dog and dog house, a monkey, a giant cupcake, and a penguin. Some recent cakes have been a pizza, chef's hat, and Topsy-Turvy (Mad Hatter Cake.) The last one didn't collapse - that was a real triumph! One of my best triumphs has been teaching my boys to cook. They'll never go hungry.
My cooking tragedies
The first time I cooked a turkey I relied on my thermometer to tell when it was done. It wasn't.
 
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