Paperlady Recipe Reviews (Pg. 1) - Allrecipes.com (1993631)

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Beer Butt Chicken

Reviewed: May 1, 2004
I love this recipe. The secret is to use beer - it can be n/a beer, micro beer or whatever is on sale. I have tried it with different liquids. Anything of a fermented base works well. Even wine but not as good as beer. The malt or the hops do something to the chicken. I also have tried a variation where the chicken is brined in a cinnamon, garlic peppercorn marinade for 24 hours. KILLER! I put a brown sugar cayenne rub on the chicken for a beautiful color and flavor.
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Mesclun and Mango Salad with Ginger Carrot Dressing

Reviewed: Apr. 1, 2005
The dressing forthis was so easy - elements I always have in my kitchen - the mango added nice color and flavor. I used spinach from a bag. still really good. added some romaine for crunch. the dressing and mango are the punch, any greens would be honored to be adorned with that mix!
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Pork Chops with Apples, Onions, and Sweet Potatoes

Reviewed: Sep. 20, 2005
made this for two. I came home later than expected one night and found what I had planned to be 2 pork chops for dinner turned into only one.The ingredients and flavors were exactly what I was looking for!!! I had one very large boneless sirloin chop and one very large sweet potato. Cut them both into 1/2 inch chunks. I mixed salt and pepper togethr and tossedthe pork cubes in it. Sauteed the onion(reached a little carmelizing point) and potatoes (browned outside, but not done) and pork (patially browned), tossed in the apples to saute quickly. Topped with the brown sugar. Put it all in the oven for 1/2 hour. It was great!!! Served it with steamed brocolli. Nice colors and flavors!!
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Dutch Babies II

Reviewed: Dec. 21, 2005
I grew up having Swedish Pancakes on Christmas day. My mom's version was basically a crepe filled with ligonberries. I found a recipe similar to this years ago and lost it. The flavor and consistentcy of the pancake were more to my liking of the crepes my mother made. I top ours with raspbery jam, a lemon squeeze and need the white fluff of confectioner's sugar. All my taste buds jump at the "old flavors" of my mothers, but within our current budget and availability.
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Sloppy Joes II

Reviewed: Feb. 3, 2006
this is a classic!!! been making it for 20+ years with these flavors! For vegetarians or budget stretchers, try using TVP in place of or stretching the meal. (Been doing it for years and no one complained) Be sure to reconstitute the TVP with veg broth or beef broth, then add to the simmering part. TVP absorbs too much of the moisture and sauce by itself. However, if you want a firmer mix,and are using TVP, go less on the broth added to the TVP then add to the sauce. TVP is a wonderful stretcher - and it absorbs the liquids it is in to give a ground meat texture
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Philly Steak Salad

Reviewed: Jul. 27, 2006
This was really tasty and easy. Since it is only two of us at home, I used a couple skirt steaks instead of the flank, thinly sliced on the bias. I used a combination of romaine hearts and spinach for better nutrition. My husband thought the curly fries were wierd in a salad, but since he cleaned his plate, I guess it wasn't too much of an oddity! I am keeping this one to serve for guests because it tastes good, and seems healthy and is unusual.
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Wasabi Mashed Potatoes

Reviewed: Feb. 17, 2007
My daughter, a Sushi chef, sent me this. We thought it was great. I read reviews and kept remembering on thing a Sushi Chef told me almost 30 years ago - the wasabi served with sushi is hot or not depending on the chef's mood when it is made. For those that wanted more spicy potatoes, maybe try making this while in a bad mood. And vice versa. We added a bit more powder. As too our liking, not my mood at the time....!!!
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Cherry Almond Coffeecake

Reviewed: Feb. 18, 2007
I made this more like a cake, but served it for an office morning get together - they ate it all! I used a 9 x 13 pan, but it took more like 45 minutes to bake. I kept testing. Then I made it with a carrot cake mix with apple pie topping. Still did the glaze, but used finely chopped walnuts. The whole thing did not make it to the office. It was first reviewed by my resident taster, my husband,sometime between midnight and 7 a.m.! He obviously approved, because 4 pieces were missing.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: May 17, 2007
This was so delicious. I made it for a Cinco de Mayo office potluck. No one had thought about "breakfast" fare, and this was devoured! I used frozen berries from last years harvest, threw in a fresh pear that was on hand and was actually looking for any other fruit I thought might be great. I used homemade cherry preserves for the jam ingredient. I think any jam or jelly would be find- whatever was on hand! Actually, any fruit, frozen or fresh would be good. I added some chopped crystllized ginger too (what's a salsa without some "ZING!"?)
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Potato and Bean Enchiladas

Reviewed: Nov. 1, 2007
I made this for an office potluck where we have many vegetarians. Veg's and meat eaters alike loved it. However, I used just the filling ideas, mixed cheddar and monterrey jack, added some frozen corn maybe 1/2 cup, for color & protein, skipped making the tomatillo sauce (which I make religiously when my garden is great for any green salsa recipe) used canned green salsa and enchilada sauce mixed, gave texture and flavor, and made as a casserole. Slice the tortillas into 1 inch or so pieces. Pour a bit of the sauce on the bottom of the caserole dish. Layer like a lasagna - One bottom layer of tortilla, top with potato and bean mix, a little sauce, then another layer of tortilla slices. and more sauce. Cheese as needed. and sauce as needed. and tortillas as needed. Tortillas, cheese and chile sauce, just those 3 ingredients, in any combination, and you can't go wrong!!!!!!
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Seattle Dutch Babies

Reviewed: Nov. 22, 2007
this has been a staple for Christmas morning in our home for years. While it is baking, we'd check out the stockings or open a special gift. I have topped them with ligonberries (a compromise for my Swedish background) when available. Or homemade raspberry jam or whatever homemade jam was in the pantry!!! Powdered sugar a must! (just for the effect on a snowy holiday morning!)
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Pecan Pie Bars II

Reviewed: Dec. 30, 2007
Easy and tasty! I brought it for Thanksgiving. We had several pumpkin pies and apple pies. Having the choice of a "bite" of pecan pie was a great hit after a huge meal, but wouldn't be Thanksgiving without it flavor! I got many raves. Brought it to our office potluck just before Christmas and there was nothing left after 20 minutes!
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Slow Cooker Western Omelet

Reviewed: Jul. 31, 2008
after reading this recipe 5 years ago, I suggested to our chamber of commerce director we do this for our food booth at the annual Senior Pro Rodeo only make it as a filling for breakfast burritos. Our booth is there only for the participants. We have to have the coffee hot and donuts fresh at 7:30 in the morning, because they are getting ready to go through their trials for the nights line-up. I found this and tweaked it for 50 servings, substituted cooked, ground sausage for ham, nixed the bell pepper, bought flour tortillas,salsa and extra shredded cheese. We cook this overnight at home, bring the crockpot to the food booth and assemble to make breakfast burritos. We take a tortilla, a decent serving of the omelet, an extra sprinkle of cheese, wrap up individually in foil, and lay them in another crockpot that has a damp towel at the bottom. the damp towel keeps everything steamy hot. as they are bought, they put their own salsa on. We made them in 25 serving batches.(Two smaller crockpots) word spread quickly we had something better than donuts. we have sold out every year after the 1st year (once they found out) we also found the second morning (after the first nights show, afterwards they went into town for the dance and drank alot) we sold out faster on the second morning than the first morning. so we didn't make as much the first morning, and had more for the second morning. it is not labor intensive, and we 3 volunteers get together the night before the rodeo
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Cherry Cobbler I

Reviewed: Jul. 27, 2009
I turned it into a Cherry Berry Cobbler! Used fresh cherries and blueberries, cut down the sugar to 1/2 cup and water to 3/4 cup. Also used soy milk. it turned out delicious!!!!!
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Bifana

Reviewed: Aug. 2, 2009
I had made this a couple times before this review and loved it, as did my husband. But I couldn't remember the name! After receiving an enormous bounty of rhubarb from a co-worker, went looking again for this recipe. The chutney is a great way to use rhubarb and very flavorful. Good with chicken - as I have used it more with chicken than pork!
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Amy's Lavender Lemonade

Reviewed: Sep. 15, 2009
I love lavender anything though had not thought too much about drinking it, but I have been making a honey lemonade for years. So I used honey instead of sugar once I finished steeping the lavender. Equal parts lemon juice and honey. The lavender was such a nice new flavor. Very refreshing, almost decadent, one of those summer things that builds pleasant memories.
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Eggs Benedict with Salmon

Reviewed: Dec. 12, 2009
Very nice play on Eggs Benedict. I used dark rye because I had it. Any bread or muffin or biscuit would have been fine. The sauce is a keeper- I liked the original recipe but can't follow a recipe without making it mine. Added a bit more dijon and put the capers in the sauce. Can hardly wait for a brunch to serve company!
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Puff Pastry

Reviewed: Dec. 26, 2009
this is the best, easiest pastry! I have been trying to find the BEST pastry for the Piroshki I make for Christmas each year. then THIS!!!!!!added chilled water to make it come together- tripled the recipe to make Piroshki, had some leftover and kept chilled - Chicken Breast in pastry (modified from this site) tonight. and the jams I got for christmas, mini tarts from the dough! with fresh fruits.......wish I could give it 10 stars!
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Hamburger Steak with Onions and Gravy

Reviewed: Feb. 8, 2010
this is a great recipe for trying to kick up the week night dinner. I scaled it for 2. Shake it up. don't make burger patties. shape them to be a bit oblong like a steak. more special. douse the patties with worchestersire before browning for a good glaze. started the onions in oil, but sprinkled with some sugar to help that carmelization happen. and added a tablesppon of butter for our 2 servings. added a bit more oil for the patties, let them get good and brown, for flavor in gravy. Didn't feel the gravy stuff was enough and added more flour to the roux of onions and more beef broth. and sherry. Red wine would have been good too . But i alwasy have sherry. Served it with noodles. i considered the addition of sour cream for the gravy, but there were plenty of good flavors there already. For the 2 of us, it was more meal, got a great lunch!
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Sweet and Spicy Popcorn

Reviewed: Mar. 4, 2010
this spice mixture is the same i use to make candied nuts for salads and munchie/crunchy mixes. i just never thought about it for popcorn. YUM!
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5 users found this review helpful

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