Pam Ziegler Lutz Recipe Reviews (Pg. 14) - Allrecipes.com (1924217)

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Pam Ziegler Lutz

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Chocolate Muffins

Reviewed: Jan. 23, 2011
These were just okay. They were a bit bland. When they were fresh from the oven, they were kind of spongy inside, but dried out quickly. They could use more flavor - possibly using almond extract instead of vanilla extract would help. I'd possibly add some mini chocolate chips to enhance the chocolate flavor as well.
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Quick Spinach-Ricotta Calzones

Reviewed: Jan. 18, 2011
I'm at odds with this recipe. I searched high and low for 11.3 oz canned rolls, but came up empty. I settled for a 10 oz can and bought two. Try as I might, the biggest circles I could roll with those things was 5". Even then they were very thin. I could only use a rounded tablespoon of the filling in each one. These were very tasty, but I have more than half the filling leftover after using one can of the rolls. I'm planning to use the other can to make 10 more, but I'll probably still have filling after that. I can't imagine that 8 rolls from an 11.3 oz can could possibly hold all of the filling. These do taste good, but if I make them again I'll make a pizza dough for the crust.
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Creamy Fruit Dip

Reviewed: Jan. 18, 2011
This couldn't be easier to throw together. It's simple, quick, tasty, and uses only three ingredients. What's not to like?
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Nutty Wheat Bread

Reviewed: Jan. 17, 2011
I followed this recipe with one exception: I added 4 tsp of vital wheat gluten with my flour. This was, without a doubt, the lightest, fluffiest loaf of bread I've ever baked in a bread machine. I normally use my machine only for dough and bake my bread in the oven, but decided to try this recipe "as is". The texture is wonderful, but this bread was a bit too sweet for us. I loved the addition of nuts, but my husband wasn't wild about them. I will make this again, but will probably pulverize the nuts to appease my husband. I will also cut the honey and molasses by half. Thanks for this recipe!
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Classic Clam Chowder

Reviewed: Jan. 14, 2011
Delicious! I followed this recipe almost exactly. The only changes were extra bacon, and a little extra cream. I served these with Rosemary Drop Biscuits by FrackFamily5 for a very tasty meal.
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10 users found this review helpful
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Rice Pudding I

Reviewed: Jan. 14, 2011
I had cooked rice in the fridge, so I skipped step one. After reading the other reviews, I started with all cool ingredients. I thought this would avoid the "scrambled eggs" in the pudding. I followed the recipe exactly but halved it and baked in an 8X8 dish. The resulting dessert took 90 minutes to bake, and I wouldn't really call it pudding. I wouldn't call it custard either. I stirred this several times while it was baking (also thinking this would cut down on scrambled eggs). When I finally did remove it from the oven, it was covered with a layer of grease. I had to blot this with a paper towel. After sitting, the mixture did firm up a bit. The rice took on a brown tint from the raisins, and it was full of little bits of - yup - scrambled egg. This was extremely sweet, so I would recommend cutting the sugar by half. I think I will go back to stove-top rice pudding. I don't know that it's just this recipe - I think I just prefer the creamy texture of stove-top. Thanks for the recipe.
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Rosemary Drop Biscuits

Reviewed: Jan. 14, 2011
These are delicious! I didn't have biscuit mix, so I made my own using the "Biscuit Baking Mix" recipe from Allrecipes. The only change I made was to use fresh rosemary, which I tripled. These didn't brown much on top, but the bottoms were golden brown. Mine took approximately 12 minutes to bake on an Airbake cookie sheet. I served these with clam chowder for a tasty meal. I will absolutely make these again!
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Southern Biscuits with Mayonnaise

Reviewed: Jan. 12, 2011
These were good, but I'd really hoped for a lighter, fluffier biscuit. They were a little on the dense side, but had good flavor. These were a nice addition to our chicken dinner.
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4 users found this review helpful
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Baked Chicken & Brussels Sprouts

Reviewed: Jan. 12, 2011
I really enjoyed this combination - more than I expected to, actually. My only complaint with the recipe is that the cooking time seems to be off. If the chicken is first browned, then allowed to cook for the length of time suggested, I'm afraid you'll end up with rubber. I zapped my sprouts (halved) and onions with the chicken broth in the microwave to get them started, then added the browned chicken and cooked for 30 minutes at 400 degrees. This turned out very well.
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Beef Stroganoff with White Wine

Reviewed: Jan. 12, 2011
The sauce tasted delicious, but my beef was a little tough. I think cutting the meat into thin slices would lead to a more tender finished product. The only change I made (other than halving the recipe) was to add an extra tablespoon of flour. I don't know if I really needed it. My sauce was very thick with this addition. I did serve it over rice, as suggested.
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Easy Hoppin' John

Reviewed: Jan. 12, 2011
This was easy (as advertised), quick to make, and tasted very good. I decreased the servings on this recipe, but otherwise followed the directions exactly. Do not add salt until you taste this as the smoked sausage adds some salt to the mix. Thanks for a tasty recipe!
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8 users found this review helpful
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Petite Carmel Pecan Rolls

Reviewed: Jan. 12, 2011
Delicious! These were so simple. Hints: leave one end of each rectangle bare to make it easier to seal. Also, leave spaces between the rolls - they will expand enough to fill in the gaps. After you turn them onto a plate, leave the pan in place for about 2 minutes to allow all the gooey goodness to drip into the rolls. Thanks for a tasty recipe!
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5 users found this review helpful
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Caramel Butter Pecan Bars

Reviewed: Jan. 9, 2011
Very good, very rich, very simple to make. I did need to let mine bake a bit longer to get the caramel get bubbly. I probably should have given it another 5 minutes as it was still a little gooey, but the edges probably would have been overdone at that point. These were a hit - thanks!
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Cranapana Bread

Reviewed: Jan. 9, 2011
This recipe has been underrated. If you read the recipe carefully and FOLLOW THE DIRECTIONS it will turn out perfectly. You do have to allow for oven differences. My oven is pretty close to perfectly calibrated, but even then, it varies by 10-20 degrees during a baking cycle. Buy an oven thermometer and resist the urge to open the door repeatedly (this drops the temp up to 25 degrees each time.) I followed this recipe to the letter. I checked the bread at 50 minutes and promptly gave it the remaining 10 minutes the recipe called for. At that check, I decided to give it 4 more minutes (total bake time 64 minutes). I let it sit for 10 minutes before removing it from the pan and cooling completely on a rack. The resulting bread is delicious, moist, and fruity. I didn't feel that cinnamon or other spices were necessary with three different types of fruit. The fruit is one variable that could affect the outcome. The recipe calls for 1 apple and 1 banana. Go for medium sized fruit here, and use fresh or frozen cranberries, not dried. And for Heaven's sake USE SELF-RISING FLOUR. I was amazed reading other reviews that people used regular flour, then rated the recipe one star because it didn't rise. I will definitely be making this again, and I hope that others won't be afraid to try it due to a few negative reviews. Thanks for a great recipe!
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Italian Chicken and Chickpeas

Reviewed: Jan. 8, 2011
We really enjoyed this. My husband insisted on having his chicken over pasta, but I didn't think anything was necessary beyond the chickpeas. I only had two chicken breasts which I cut into pieces. I do question whether the sauce would be enough for four. I halved the cayenne pepper but otherwise followed the recipe. It still had plenty of kick. I will make this again, but I think I will cut the chicken into bite-sized pieces the next time. Thanks for a tasty recipe!
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Rice Pudding III

Reviewed: Jan. 8, 2011
Honestly I wonder if this recipe isn't misprinted. I halved this, then only used 3 eggs and 2 cups of milk. I used a 1 1/2 qt casserole dish and it took over 90 minutes to bake. The resulting pudding was still mostly egg with a little bit of rice thrown in. The rice was all at the bottom. I spooned some of that layer out, topped it with cinnamon and it tasted very good, but was still very eggy. This recipe needs major revisions to make it work.
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Country-Style Steak

Reviewed: Jan. 3, 2011
Great flavor! Next time I will double the gravy (at least) to allow more for topping mashed potatoes. I agree that mashed potatoes and green beans are the perfect side dishes for this comfort food!
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Parmesan and Broccoli Stuffed Potatoes

Reviewed: Jan. 3, 2011
Tasty recipe, but this required way more sauce than the recipe originally calls for.
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4 users found this review helpful
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Yin-Yang Salmon

Reviewed: Jan. 3, 2011
We enjoyed this recipe for the most part, but I felt that the flavor of the hot sauce really masked the flavor of the salmon. This recipe would be well-suited for a person who isn't crazy about salmon.
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Lucky New Year's Black-Eyed Pea Stew

Reviewed: Jan. 1, 2011
I almost didn't look twice at this recipe after reading a one-star review. But then I realized that the chicken stock in my pantry is made only from FORWARD-SCRATCHING CHICKENS. Now I can make this recipe without causing regret!
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30 users found this review helpful

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