PatsyK Recipe Reviews (Pg. 1) - Allrecipes.com (1994307)

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Aunt Ro's Baked Beans

Reviewed: Feb. 5, 2014
Basically, the traditional Calico Beans recipe. Tasty and always popular, and you can make it your own by adding chopped red and/or green peppers, using hot Italian sausage or breakfast sage sausage in place of the beef.
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2 users found this review helpful

Baked Onion Dip I

Reviewed: Jan. 27, 2014
We've used this recipe to demonstrate the family farm's sweet onions at markets and trade shows. The recipe really needs very sweet onions, such as Vidalia, WallaWalla, PA Sweets, etc. The recipe takes well to low-fat mayo, and we often use grated low-fat Jarlsberg mixed with a little Parmesan. A teaspoon or more of a no-salt herb blend (such as Ms Dash, Spike, etc) really jazzes up the flavor. Just blot off any fat that rises to the surface. We've had people ask to buy the extra pans of dip. Sells a lot of onions!! And if there are any leftovers, it makes a great scalloped potato casserole addition.
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3 users found this review helpful

Thanksgiving Stuffing

Reviewed: Nov. 23, 2012
Made this stuffing with some modifications. Didn't use eggs because I worry about Salmonella and other such things. Just added more broth. Also didn't have cornbread, just added more bread. Tossed in a handful of chopped flat-leaf parsley. Also, added a bit of butter to the drippings and sauteed a pound of chopped white mushrooms to add. Rave reviews and not many leftovers. Next time, will try it with the cornbread. Thanks!!
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3 users found this review helpful

Pomacello Martini

Reviewed: Aug. 17, 2012
Mother Goose, I had the same "reading" you had. I had to enlarge the font to make sure it was OK. Anyway, this is a fabulous take on a martini. Lots of yummy antioxidants to counteract the alcohol. Really delicious, but not too strong. YUM-O!!!
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Stir-Fry Pork with Ginger

Reviewed: Apr. 24, 2012
What this recipe needs is garlic!!!! Mince up 2 cloves of garlic and saute along with the ginger. Use about 2 teaspoons of oil, not tablespoons. And before beginning the cooking, mix wine, sugar, and soy sauce with meat, and then add 1/2 Tbsp cornstarch, mixing to coat meat. Skip the salt. After cooking the garlic/ginger for a few seconds, add the meat mixture and the onion. After meat is cooked, you can add a little chicken broth or water to make it more saucy. Then, drizzle with the sesame oil before serving. Slivered red peppers add a nice touch, or any veges you like.
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47 users found this review helpful

Cabbage, Potato, and Tomato Soup

Reviewed: Mar. 15, 2012
This is basically my departed MIL's recipe for "CPC soup", but she skipped the ketchup, added more potatoes, and most important, a couple of cups of shredded sharp cheddar cheese. The cheese is added at the end, stirred in until it melts, and served. A lovely soup, and pretty healthy.
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3 users found this review helpful

Seminary Muffins

Reviewed: Dec. 10, 2011
The day I baked these, my rating would have been 3 stars. The muffins had good flavor, but had that typical applesauce-low fat rubbery texture. My changes were 2X the cinnamon, adding 4 Tbsp ground flax seed, only 1/2 tsp salt, and cranberries instead of chocolate chips. However, I put the muffins in a tightly-sealed container, and WOW, the next couple of days, the muffins became WAY better in taste and texture. Nice and moist, with no rubbery texture. Worth waiting for!
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Banana Crumb Muffins

Reviewed: Oct. 1, 2011
OK, had a load of dead bananas in the freezer. Needed to warm up the house because of the nasty cold rainy autumn day. Chose this recipe because of the great reviews, but was skeptical due to the rather simple recipe. WRONG!!! Did make changes as suggested in reviews: added vanilla (1t), cinnamon (1t), cloves, nutmeg, ginger (1/4t each), and added 1/4 cup milled flax seed just because I had it and needed to find something to put it in. Also used canola oil, as per reviews. This recipe made 12 lovely muffins, not 10, but that may have been due to pan sizes. Also, it is good to add extra cinnamon to topping (1/2 t) and when adding the topping, press it into the batter a bit. Otherwise, it tends to fall off. A lovely muffin, will make it many times in the future!! Thanks for the posting!
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3 users found this review helpful

Fresh Broccoli Salad

Reviewed: Jul. 13, 2011
This is fabulous. Even broccoli-haters loved it at the pot-luck picnic. I blanched my broccoli first, since that cleans it up a bit and makes it more tender. Used part LF sour cream and LF mayo along with white wine vinegar. Used a mixture of dried berries/cherries, and tossed in a can of drained chopped water chestnuts. Also, tried it with chopped cashews, but would recommend toasting them first, since they kinda disappeared into the salad. Thanks for the posting!!
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Slow Cooker Latin Chicken

Reviewed: Apr. 4, 2011
Lovely flavors, and so healthy!! Admit some changes, but none that really changed the essence of the dish. I used pork tenderloin, 2#, cut in 1-1.5 inch chunks, browned in EVOO. Next, I used 2 tsp of ground coriander instead of allspice. Also, I chopped the cilantro stems into 1/4" pieces and added them rather than adding the cilantro leaves while browning the meat.....this adds the flavor better (and you don't waste the stems). And lastly, I used a tagine rather than a slow cooker, and cooked it just until the meat was done and the sweet potatoes were softened, about 20 minutes. We served it over steamed brown rice, with a really hot salsa to add as desired. YUM!!! Rave reviews from guests, and because it made so much, they took leftovers home.
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Sherry Apple Pork Chops

Reviewed: Dec. 23, 2010
A delicious combination of flavors. Did it a bit differently, without changing the concept or flavors. Had a pork tenderloin (1.3#). Cut it in half crosswise and browned the two halves in butter in a big cast-iron skillet. Added the apples (used 3 medium Grannies) and also added about 12 ounces of chunked butternut squash which needed to be used. Added 1 tsp cinnamon and the 1/4c of sugar, but also added about 1 tsp ground ginger. Poured the sherry over and covered fairly loosely with foil. Roasted it about 30 minutes until the temp in the pork was 160. Served over jasmine rice. Wonderful combination of flavors, and easy to do. DH loved it. And the house smelled SO good! Thanks!
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8 users found this review helpful

Green Tomato Relish

Reviewed: Oct. 11, 2010
This is close enough to my recipe that I feel I can review it. This stuff is so superior to store-bought relish! I can't eat a hot dog, hamburger, or ham sandwich at home without it. For a wonderful treat and a quick appetizer, mix this relish with shredded extra sharp cheddar, mash together, and add low-fat mayonnaise to a spreading consistency. Serve with crackers. Fast, different, and fabulous. Also great in ham salad. Grind the ham, add relish and mayo to taste. Best ever!!!!
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15 users found this review helpful

Barbarella's German Pancakes

Reviewed: Sep. 20, 2010
Would be 5 stars except for the practice needed to make these work. The taste is great. I used heaping TBSPs of flour and added a dash of salt. After messing up a couple, I finally "got it". What worked for me was using a small nonstick skillet and wiping it with vegetable oil on a paper towel between uses. The toothpick trick also helped a lot. There is a point at which the broad tip of the toothpick will loosen the edge w/o tearing the pancake, then just go around the edge enough to be able to put a thin spatula under for flipping. If the whole edge is not firmed up, it will tear. I used low/medium heat, because the first one was 'way too brown. Also, I did not fill these, but rather sprinkled them with fresh lemon juice and powdered sugar. Without filling, this recipe makes two servings at most.
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Anne's Fabulous Grilled Salmon

Reviewed: Aug. 29, 2010
This was fabulous! The flavors just pop! The foil "pan" worked great on the grill, and served to hold the marinade nicely. And no fishy grill to clean. I made a few changes based on taste and what I had: used salmon steaks; lime juice rather than lemon; minced PA Sweet onion, not green onion; added one clove garlic, crushed, and a drizzle of toasted sesame oil. Served with homemade fresh peach salsa and couscous. Incredible blend of flavors, and better than most restaurants. Thanks, Esmee!
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4 users found this review helpful

Corn and Zucchini Melody

Reviewed: Aug. 11, 2010
Love this....can use frozen or canned corn. Cheese and bacon optional, altho it is good to saute the onion in the bacon grease. I always toss in a handful of chopped flat-leaf parsley and/or basil leaves. Don't overcook the zucchini, and leftovers, if any, can be gently heated. However, leftovers are rare!!
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World's Best Lasagna

Reviewed: Mar. 21, 2010
A wonderful recipe! Also made it with penne, layered like lasagna noodles. Even easier. Tossed in some grilled eggplant with one of the layerings, too. FYI: in da 'Burgh, sweet Italian sausage = mild. The names are interchangible.
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Easy Pumpkin Muffins

Reviewed: Nov. 10, 2009
5 stars for fast, easy, and moist. I tried the version as posted, and with the other half can of pumpkin, tried the version suggested by reviewers using spice cake mix and no added spices. I liked the spice cake one much better. Also, I used paper liners for my muffin pans, and both versions stuck to the paper. Foil liners worked best. I took both types to work, and they disappeared before I could even get one for my breakfast!! Thanks for posting!
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Oatmeal Jam Squares

Reviewed: Sep. 26, 2009
Very tasty, and about as easy as one can get. These can be used as a cookie, or as a dessert with a puff of whipped cream or a curl or two of ice cream. Used 3/4 cup of butter, and to cut down on the "sweet" overload, used fruit spread rather than preserves. Apricot and cherry were winners at my church lunch! Will try it with the applesauce to see if that works....saving a few calories, maybe. Thanks for the recipe!!
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Salty Dog II

Reviewed: Jul. 10, 2009
OK, I know what I made was not "salty"....but it was good. Using the recipe here, I skipped the salt, and added in 3/4 oz triple sec. Smooths out the grapefruit bitterness, and is very refreshing.
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10 users found this review helpful

Crunchy Turkey Salad

Reviewed: Nov. 30, 2008
Save a bowl and mix the dressing in the big bowl first, then toss in the other stuff. A delicious salad, and great with chicken, too. I cut the solids up fairly fine, and serve with crackers or toasted baguette slices. Also I sometimes put in a couple of pinches of dry tarragon, gives it a slightly different taste.
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2 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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