Pam-3BoysMama Recipe Reviews (Pg. 12) - Allrecipes.com (1924217)

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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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5 users found this review helpful
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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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18 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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18 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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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
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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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Low-Fat Lemon Poppy Seed Muffins

Reviewed: Feb. 12, 2011
These were very good. The lemon and poppy seeds work very well together, and you'd never know this is a low-fat muffin. These all vanished quickly. Thanks for sharing the recipe!
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4 users found this review helpful
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Honey Wheat Muffins

Reviewed: Feb. 12, 2011
These were okay, but they lacked a little flavor. I was puzzled that the recipe called for greasing the muffin cups. I don't see why liners wouldn't work here. I'd use foil liners if there is a possibility of the muffins sticking to the liners. Not using liners caused the muffins to dry out qickly after removing from the pan. These are best served warm as they flavor and texture changes when they cool.
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5 users found this review helpful
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Old Time Soft Sugar Cookies

Reviewed: Feb. 11, 2011
These were quick enough to throw together and baked up nicey. I chose to use colored sugar instead of white. If I try these again, I may skip the sugar and add frosting, since the cookies just seemed to need a little something more.
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6 users found this review helpful
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Rigatoni with Italian Chicken

Reviewed: Feb. 11, 2011
This was very good and very quick. I did make one slight change: I cut up the chicken before I marinated it in the dressing. This allowed more chicken to be in contact with the marinade for more flavor. I served this with crusty Italian bread for a satisfying dinner.
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7 users found this review helpful
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Turkey Skillet Supper

Reviewed: Feb. 10, 2011
This is a very good, quick meal. I used petite diced tomatoes as I was out of crushed. I thought about putting them in the blender, but liked the idea of the little tomato chunks, so I left them "as is". Other than that, I followed the recipe exactly. I did have to add a good bit more water than the recipe called for to keep the mixture from sticking and give the macaroni enough liquid to cook properly. We added shredded cheddar cheese in addition to the sour cream. Very tasty!
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3 users found this review helpful
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Speedy Spaghetti

Reviewed: Feb. 9, 2011
This was so good and so easy! I used whole wheat spaghetti. I did have to add extra water, but that may have been because of the spaghetti I used. I will be making this again for a quick, hearty, delicious meal! Thanks for sharing this recipe!
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5 users found this review helpful
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Baked Lentils with Cheese

Reviewed: Feb. 1, 2011
This was tasty, but even after cooking 15 minutes longer than suggested, the lentils were still a little al-dente. I used green lentils - I learned too late that red might have been a better alternative, but there was no recommendation in the ingredient list. I found that the vegetables produced extra water and the resulting dish had a good bit of extra liquid. This needs a little tweaking, but DH did go back for seconds. Thanks for the recipe.
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19 users found this review helpful
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Spicy-Sweet Glazed Salmon

Reviewed: Feb. 1, 2011
Very tasty - no leftovers. DH finished his portion and started on mine. 5 stars!
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7 users found this review helpful
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Orange Poppy Muffins

Reviewed: Feb. 1, 2011
These were wonderful. I had no trouble with dense muffins. I did wonder, because the batter was very thick. I made ten nice sized muffins that were just slightly crunchy on top. The spread was a wonderful addition. It is not meant bo be an icing. I'll definitely be making these again!
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7 users found this review helpful
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Creamy Vinaigrette

Reviewed: Feb. 1, 2011
I chose this dressing because I was in a pinch and I had all the ingredients. I used the mayonnaise and vinegar combination. I added very little salt. I liked the recipe for ease of preparation, but felt it lacked a bit in flavor. I think the addition of some herbs might be good here. This is a good base recipe that won't mask the flavor of the salad it's dressing.
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6 users found this review helpful

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