Pam Ziegler Lutz Recipe Reviews (Pg. 12) - Allrecipes.com (1924217)

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Pam Ziegler Lutz

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New York State Muffins

Reviewed: Mar. 12, 2011
These tasted very good, but were very heavy and almost too wet. They didn't keep well as a result. I halved the recipe but had enough batter for twelve muffins.
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South Shore Pork Roast

Reviewed: Mar. 12, 2011
This was very good - flavorful and moist. I did season the pork roast with salt and pepper before searing it. I deglazed the searing pan with the broth (adding a little extra) and then added that liquid to the roasting pan. The sauce/gravy was a delicious addition. Thanks for a tasty recipe.
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4 users found this review helpful
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European Muesli

Reviewed: Mar. 12, 2011
Yes, this is granola. No, I will not rate it lower because the submitter calls it "muesli". It's a good, tasty, basic granola recipe. I'd suggest using at least two baking sheets. I made half a batch and had to divide it between two baking sheets to get it to bake evenly. If you want chunky granola, don't stir during the last 40 minutes or so. This is great served with yogurt and berries.
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16 users found this review helpful
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Orange Juice Muffins with Honey Spread

Reviewed: Mar. 11, 2011
These are very quick and easy to put together. They are best served warm. The honey spread really seals the deal. They do dry out rather quickly, so they're not as good the next day. I used foil baking cups instead of greasing the pan. I also got 9 muffins rather than 12. They rose beautifully. Next time I might add some orange zest to the honey spread.
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5 users found this review helpful
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Spaghetti with Broccoli and Mushrooms

Reviewed: Mar. 11, 2011
This is a great combination of flavors. I did have to make some adjustments due to using fresh ingredients. I chopped fresh broccoli, mushrooms, and garlic and sauteed those in a combination of butter and olive oil. I added the cheese and other ingredients, but this still needed liquid to pull it together. I threw in some chicken broth, but white wine or vegetable broth would work (to keep it vegetarian - I was serving chicken with it.)
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21 users found this review helpful
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Lower Fat Chicken Vegetable Soup

Reviewed: Mar. 11, 2011
This was delicious. I do think there's a problem with the recipe, though. I can't help wondering if it's supposed to read 1 qt of chicken broth rather than one cup. I used frozen green beans from my garden, so I added 1 extra cup to start with to make up for the missing liquid. There was still nowhere near enough liquid. I ended up using several extra cups and a little extra tomato juice, too. I thought the seasonings were spot-on, not overpowering at all. My cabbage cooked away to nothing by the time the soup was done. This would be a five star recipe if not for the amount of liquid. I would absolutely say start with 4 cups of broth. One cup is definitely not enough. Leftovers are great the next day.
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9 users found this review helpful
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Mardi Gras King Cake

Reviewed: Mar. 9, 2011
I've made this for several years now. The only things keeping this from being a 5 star recipe (in my opinion) are the baking time and the glaze. First, I checked my first cake when there were 14 minutes left on the timer. It already looked done, but I knew the filling wouldn't be. This is when I remembered having to watch it very closely the other times. I took it out after 23 minutes and it was actually a little darker than I wanted. My second cake was completely baked in 20 minutes. I do have an oven thermometer, so I know my temp is correct. Second, the glaze/frosting recipe is way off. You'll have to add way more than 1 TBSP of water to make this work, then there is only enough to cover one cake (unless you only want a tiny bit on each one.) I ended up almost doubling the frosting recipe in order tohave enough for both cakes. Filling is a matter of preference. I've used the included recipe with raisins and without. I've also used a cream cheese and cherry filling and a whipped chocolate filling. I generally do have to add a good bit of extra flour to make the dough "come together," but the dough is a dream to work with when it's finished.
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7 users found this review helpful
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Shrimp Creole III

Reviewed: Mar. 6, 2011
I thought this was pretty good, but my husband didn't really care for it. I halved the recipe, but otherwise followed it, with one exception: cooking the rice. I followed the package directions to avoid ending up with gluey rice. I was surprised to see just how different my finished product looked from the photo that was showing at the time. I could have used a little more heat in this dish, but it was tasty as is.
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3 users found this review helpful
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Roasted Salmon with Orange-Ginger Glaze

Reviewed: Feb. 20, 2011
Very tasty recipe. I used white balsamic vinegar since none was specified. This has a mild flavor which makes it easy to pair with many sides. I served it with rice and roasted asparagus.
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7 users found this review helpful
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Pepperoni Pizza Muffins

Reviewed: Feb. 20, 2011
These are good and simple to put together. I left out the olives as none of my family likes them. These are best served warm. Thanks for a tasty recipe.
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7 users found this review helpful
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Cheddar and Red Pepper Rice

Reviewed: Feb. 20, 2011
This was a great side dish! I used Jasmine rice and added a jalapeno with the red pepper. Thanks for a great recipe!
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5 users found this review helpful
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Meghan and Jenn's Veggie, Chicken and Herb Soup

Reviewed: Feb. 20, 2011
I made this recipe as part of a soup and salad supper (served with Italian Bread from a Bread Machine). The soup itself is tasty, but (as pointed out by another reviewer) it's not that pretty. Although I did cook it for the recommended time, I didn't add the broccoli until the last half hour. I added a handful of frozen peas and carrots that needed using. If I make this again, I would cook the chicken separately (or just use leftover chicken) and throw it in near the end. Cooking the chicken from a raw state is part of what makes it "not so pretty" - the length of cooking time is the other. This soup could do with a much shorter cooking time. I did add additional boullion for a little more flavor. I also used frozen mixed peppers because I had them on hand.
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Farmer's Salad

Reviewed: Feb. 20, 2011
This is a tasty salad and very quick to throw together. I chose this recipe as part of a soup and salad supper, mostly because I had all the ingredients on hand (I don't usually have iceberg lettuce around, but may buy it more often just to make this salad.) The dressing was a little sweet for my taste, but that may have been my vinegar, which was white wine vinegar. I added a little extra vinegar and some salt and pepper. I loved the crispy bacon with the sweetness of the dressing. I might add some matchstick carrots next time for some added crunch and color. Thanks for a very tasty recipe!
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9 users found this review helpful
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Rib Rub

Reviewed: Feb. 19, 2011
This has promise, but needs a little tweaking. As is, it's very salty. I made the full batch, but didn't use it all. I'll be adding some additional sugar (maybe brown sugar), garlic powder, and more paprika and black pepper. I may add some cayenne for some heat. For a smoky flavor I used smoked paprika (the recipe didn't state what type of paprika to use, and I have four different varieties.) Thanks for a good base recipe.
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19 users found this review helpful
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Poppy Seed Orange Muffins

Reviewed: Feb. 19, 2011
These were very tasty. I used sour cream instead of yogurt as that's what I had on hand. I made a half-batch and made 9 muffins (filled almost to the top). They rose nicely and had beautiful golden-brown tops. These taste great as-is, but I also made a glaze of powdered sugar, orange juice and orange juice concentrate to drizzle over the tops. Thanks for a delicious breakfast treat!
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33 users found this review helpful
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Holiday Waffles

Reviewed: Feb. 19, 2011
These are very tasty and simple enough to put together. The amount of food coloring is a bit off, though. I made the batter without the coloring, removed a small amount, and added about 5 drops of red coloring. This resulted in pink waffles. If you look at my submitted photo, you'll notice the color is pretty light even with that amount. To actually get red waffles, you would probably need to add several teaspoons of red coloring to the whole batch of batter.
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10 users found this review helpful
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Shrimp Kisses with Feta Cheese

Reviewed: Feb. 19, 2011
These were wonderful. My husband quickly proclaimed these as "the only way I ever want to eat shrimp from now on." Since it was about 10 degrees with a windchill below zero on the day I made these, I opted to use my oven. I put them in at 350 for about 10 minutes to sweat the bacon, then finished them under the broiler to crisp the bacon and cook the shrimp through. I'll definitely be making these again. Next time I'll be putting more jalapeno in each one for a little more spice. That's so easy to vary with this recipe. Thanks for a keeper!
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19 users found this review helpful
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Pittsburgh Sandwich

Reviewed: Feb. 14, 2011
I need to preface my review by saying that I've been eating Primanti Brothers' sandwiches for 25 years. By my husband's estimate, we've eaten upwards of 300 of them. When we dated, we used to go to one of the older Primanti's Restaurants in Oakland. There, we used to sit on barstools and watch them make our sandwiches. Lots and lots of sandwiches. I need to let the reader know this because there are a number of discrepancies in this recipe. The ingredients are very accurate, and the cole slaw is a good approximation of the original (which actually varies pretty greatly depending on which restaurant you're visiting). Yes, they use thickly sliced Italian bread. In 25 years not one of our sandwiches has been toasted or prepared using an oven. The bread is freshly sliced. The meat (we prefer corned beef) is tossed on a griddle top long enough to heat it through and start it curling up a bit. The cheese is quickly held to the hot griddle surface to start it melting, then it is laid on top of the hot meat. The meat/cheese is then placed on the bread and topped with the other ingredients. So while this recipe is close to the original, if you want the authentic Primanti's Sandwich, you need to prepare it the way they prepare it in the restaurant. You'll end up with a sandwich you can barely wrap your mouth around. This gets four stars from me, as it's not quite authentic, but it has the potential to be. Thanks for a good starter recipe.
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36 users found this review helpful
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Pecan Sticky Muffins

Reviewed: Feb. 12, 2011
Very tasty! Make sure you follow the directions and grease up those muffin cups. I forgot and lost some topping as a result of the oversight. These are best served warm and gooey!
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5 users found this review helpful
Photo by Pam Ziegler Lutz

Chicken Wings Pacifica

Reviewed: Feb. 12, 2011
These were tasty and a nice change from traditional Buffalo wings. They were fall-off-the-bone tender. Thanks for this recipe.
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14 users found this review helpful

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