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Buttermilk Pancakes II

Reviewed: Aug. 28, 2011
Made these this morning. They were so light and fluffy, we had to hold them down to take a bite! Thanks, Burygold!
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Challah II

Reviewed: Aug. 28, 2009
Absolutely, unequivocably the best Challah I have ever made. If you follow the directions, you'll make a perfect loaf, with the possible exception of the baking time and temperature. I depart a bit from the prescribed method. First, Challah dough (if it's the real thing)does not like to rise quickly. I like to make the dough in the evening, throw it into a small plastic garbage bag, which has been sprayed inside with Pam-spray, then leave in the refrigerator overnight. Next morning, punch down & let it rise till double. You may have to wait up to three hours for this, but be patient with it! When you punch it down the second time, give it some time to rest before you go jerking it around again. This dough is not one to be hurried! When it's had time to relax, go ahead and braid it, and then let it rise again--at its own pace, please! You go throwing dough into a slightly heated oven, or out in the sunlight, and you're going to get sour bread that tastes more like a keg of beer than sweet bread. 350 oven? What's with that? I bake mine at 315 (convection oven) and it comes out completely done on the inside, and with a beautiful golden crust on top AND bottom. Oh, about the braiding thing. I am not Jewish, but I do keep the Sabbath. Traditional Challah calls for six "ropes" to represent the six days, and one "rope" to place on top of them to represent the Sabbath day. To do this, divide your dough into 7 pieces, rolling each into a rope about 3/4 inch in diameter. With the fi
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Sunday Dinner Rolls

Reviewed: Aug. 31, 2008
I gambled on these, big time. With guests coming to dinner after church the next day, I decided to take the risk and give these a try. I used 1/2 freshly-ground, whole wheat flour instead of all white; otherwise followed the recipe as written. I have tried more than a few bread/roll recipes over the years. This one takes first place in my list of favorites, and my guests loved them.The only change I might suggest would be to reduce the sugar just a tad, maybe by half, but I will probably continue to follow this recipe as is but for the w/w flour. A hearty "thumbs up" to you and your delicous rolls, Martha, and thanks so much for sharing! Pam
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Poppy Seed Muffins

Reviewed: May 7, 2008
These deserve nothing less than 5 stars just because another reviewer decided to revise the recipe to meet her own standard! I made them according to the recipe given, and the only thing I might change would be to reduce the servings to 12 instead of 24. They are way too good to leave lying around the kitchen (temptation!)unless you've got more mouths to feed. These were absolutely superb--the best muffins ever to grace my muffin pans. I baked them in a convection oven set at 318 F., and they were done in half the time but emerged golden brown and beautifully rounded on top, receiving that luscious sauce which is their crowning glory. Thanx for sharing!
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26 users found this review helpful

Annie's Strawberry Dessert

Reviewed: Jun. 15, 2007
I served this for a luncheon and my friends are still nagging me for the recipe. Instead of store-bought strawberry glaze, I made my own, using 1 cup of strawberries, mashed, 1 cup of water, 11/2 tsp. cornstarch, and about 3/4 cup sugar. Brought to a boil then pushed through a sieve. Then, cool. I then followed EINNA68's directions for serving, except I drizzled some chocolate sauce on top. To make the sauce, just melt some chocolate chips in the microwave, then stir in whipping cream to the desired consistency. I like to decorate the dessert plate with this--put it into a squirt bottle and squirt your design onto the plate. Don't forget to save a few whole, perfect strawberries to use as garnishes. And get ready for those friends to start nagging!
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110 users found this review helpful

Angel Pie

Reviewed: Jun. 9, 2006
This is a trustworthy recipe--no "surprises." Just remember that you're not making a pudding type of filling, you're making a curd, which behaves much differently on the stove. I also whip 2 cups of cream and add about a quarter cup of sugar and 1/2 tsp. vanilla to it. I lighten the curd by folding in a little of the whipped cream. Not only does this lighten it up, it also gives the base a velvety feel to the tongue. Garnish with lemon rind curls & you've got a winner.
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44 users found this review helpful

Grilled Atlantic Salmon with Mango Salsa

Reviewed: Jun. 9, 2006
Wow. This recipe has met the vital code earning for it a place in my "Tried & True" files...it pleased my finicky spouse! But who has time to grill? I pan-fried my salmon. And, sorry Morton, I didn't have your fancy "Hot Salt". I finely minced a jalapeno pepper (after seeding it) and threw that in the mix. I served the salmon with its wonderful salsa alongside good old Rice-a-Roni. This one will be served regularly in this house. It is very satisfying without being too filling. Thank you, Morton!
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Almond-Crusted Halibut Crystal Symphony

Reviewed: Mar. 24, 2006
If you love the masterful blends and techniques of professional restaurant chefs, this recipe is for you. Double the sauce recipe!
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2 users found this review helpful

Minestrone Soup I

Reviewed: Mar. 7, 2006
I used water instead of chicken broth to make a vegetarian version. I left out the macaroni until the next day, when I planned to serve the soup to guests after church. In the morning I added the macaroni, then placed in a 170-degree oven before leaving the house at 8:30 a.m. When we returned in the early afternoon, the soup was the perfect temperature and the noodles were done perfectly, too. Don't forget the Parmesan--it really lends depth of flavor. Serve with bruschetta and you've got a healthy, filling meal! Thank you A. Hatton!
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CARNATION® Famous Fudge

Reviewed: Aug. 1, 2005
Mention "fudge" and I think of scalded pans, grainy shards, and fretting over a cauldron, stirring stirring stirring. Follow the directions and you will have a creamy, delicious batch, suitable for gift-giving. This recipe goes into my "Tried & True" files.
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43 users found this review helpful

Double Chocolate Pie

Reviewed: Jul. 8, 2005
I will use this recipe in place of my old standby, which is a blue-ribbon winner. I followed the directions exactly and it came out perfectly. We'll see how the county fair judges like it this year. Please note: one reviewer suggested to add 3 times more chocolate, add more cornstarch, and use whites instead of yolks. If you want a disaster on your hands, go ahead and take that advice!
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161 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Jul. 31, 2003
A friend added red onion circles and chopped pecans to this recipe, and served it with a buffet. This salad was so good, she needn't have bothered with the other dishes! Just the thing for a hot summer day.
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4 users found this review helpful

 
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