Pam Ziegler Lutz Recipe Reviews (Pg. 16) - Allrecipes.com (1924217)

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Pam Ziegler Lutz

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Pam's Homemade Egg Noodles

Reviewed: Nov. 28, 2010
I made several changes to the original recipe to get what my family and I consider a 5 star recipe. Thickening the sauce is optional, but delicious! Just remember that these will take a LONG time to cook. Be patient and you will be rewarded. Enjoy!
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Photo by Pam Ziegler Lutz

Homemade Egg Noodles

Reviewed: Nov. 28, 2010
There is definitely something missing in this recipe - liquid. Four egg yolks is not enough to bring together 2 cups of flour (unless they're ostrich eggs). I had to add back two whites and a splash of milk for my dough to be workable. Another key here is letting the dough rest. I'd suggest wrapping it in plastic wrap and walking away for a good 15 minutes. I rolled out 3/4 of my dough and was called away before the 4th. When I returned to roll it out, it was much easier and I was able to roll it much thinner. I dried my noodles on cookie racks near the oven for about an hour. The recipe doesn't mention it, but homemade noodles take MUCH longer to cook than store bought. I boiled these in chicken broth for about half an hour or more before they were tender. Then I thickened the broth with a flour/water slurry for serving (important to let this boil for several minutes.) The result was well worth the effort. I will definitely make this again WITH my changes.
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17 users found this review helpful
Photo by Pam Ziegler Lutz

Salmon Chowder

Reviewed: Nov. 26, 2010
Very tasty chowder and so easy to put together! The bacon adds a wonderful smoky flavor that pairs well with the salmon. Perfect on a cold fall evening.
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18 users found this review helpful
Photo by Pam Ziegler Lutz

Turkey-Cheese Macaroni Bake

Reviewed: Nov. 26, 2010
This is a tasty recipe - basically macaroni and cheese with turkey thrown in. It could use a little garlic added in with the onions for a little more flavor. If I make this again I will also add some extra cheese.
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4 users found this review helpful
Photo by Pam Ziegler Lutz

Kickin' Portobello Dressing

Reviewed: Nov. 26, 2010
I really enjoyed this dressing. It's a bit nontraditional for us, but I loved the sweetness of the dried fruit with the herbs, mushrooms, and chicken stock. I baked my dressing outside the bird. Thanks for a tasty recipe!
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5 users found this review helpful
Photo by Pam Ziegler Lutz

Shrimp Stuffed Mushrooms

Reviewed: Nov. 26, 2010
We loved these. I made them as an appy for our Thanksgiving dinner. I did have to make a substitution out of necessity - I couldn't find bacon flavored crackers anywhere. I used herb crackers (Sociables) and added some diced bacon to get the bacon flavor. I made these the night before and refrigerated, then added the cheddar cheese right before putting them in the oven. They did take longer to bake, but I believe this is due to being refrigerated. Thanks for a keeper recipe!
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8 users found this review helpful
Photo by Pam Ziegler Lutz

Mini Pumpkin Whoopie Pies

Reviewed: Nov. 21, 2010
Delicious! These are so easy to put together and the final result is the perfect little pumpkin package. I'll definitely be making these again!
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4 users found this review helpful
Photo by Pam Ziegler Lutz

Apple-Cranberry Crostada

Reviewed: Nov. 21, 2010
This is a simple, rustic dessert. It is delicious, as is. I may add some cinnamon the next time. I used demerara sugar to top the crostada. Very tasty with a scoop of vanilla ice cream!
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3 users found this review helpful
Photo by Pam Ziegler Lutz

Maple Pork Slices

Reviewed: Nov. 14, 2010
This was very quick, simple, and delicious! I used garlic powder instead of minced garlic and sprinkled the spices onto the pork instead of shaking it. My maple syrup was the regular kind. I've honestly never seen sugar free maple syrup. We really enjoyed this and I will definitely make it again!
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5 users found this review helpful
Photo by Pam Ziegler Lutz

Cranberry Pear Compote

Reviewed: Nov. 14, 2010
This was a very tasty way to use up some fruit. This recipe couldn't be simpler to throw together. I served this compote with Maple Pork Slices from Allrecipes. Delicious!
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4 users found this review helpful
Photo by Pam Ziegler Lutz

Mashed Sweet Potatoes and Pears

Reviewed: Nov. 14, 2010
I had some pears I needed to use, so I decided to try this recipe. It was good, but did need more flavor. I used less milk, as the full amount would have made the final result runny. I think a little more butter, some salt, and extra spices would help this. The directions don't state what size sweet potatoes or pears to use, and different pears have different flavors and textures. I imagine this could affect the outcome as well.
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15 users found this review helpful
Photo by Pam Ziegler Lutz

Raspberry Bran Muffins

Reviewed: Nov. 13, 2010
I did cut the oil by half after reading the reviews. These muffins are wonderful when still slightly warm. They aren't overly sweet. After cooling completely they are somewhat less flavorful and the raspberries (I used fresh) get mushy. If I make these again I may try adding a teaspoon of vanilla extract for added flavor.
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4 users found this review helpful
Photo by Pam Ziegler Lutz

Cranberry Walnut Cookies

Reviewed: Nov. 13, 2010
These are amazing! I followed the recipe exactly. These cookies do spread out a good bit, but that makes for a cookie that is perfectly crispy around the edges, but chewy in the center. The tangy cranberries are the perfect contrast in this sweet cookie. Thanks for a great recipe!
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5 users found this review helpful
Photo by Pam Ziegler Lutz

Pumpkin Raisin Cookies

Reviewed: Nov. 13, 2010
These have a great pumpkin flavor and the raisins and walnuts are a wondeful addition. The cinnamon glaze makes these even better. Please keep in mind that the description specifically states that these are cakelike cookies. They are not supposed to spread out, but rather stay in a mound when baked. The only problem I ran into was the baking time. I had one tray of cookies that appeared done (after 14 minutes), but when cooled were still a little too gooey inside. I may try baking at 375 F next time. Thanks for a great recipe!
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11 users found this review helpful
Photo by Pam Ziegler Lutz

Bowler Beef Marinade

Reviewed: Nov. 13, 2010
I chose this recipe for two reasons: it uses simple, on-hand ingredients, and I had some less-then-great sirloin I needed to turn into GREAT sirloin. I halved the recipe and cut the beef into chunks for marinating. After marinating for 24 hours, I skewered and grilled the beef. The result was tender and flavorful, but NOT overpowering. I will definitely use this again!
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6 users found this review helpful
Photo by Pam Ziegler Lutz

Sarah's Rice Pilaf

Reviewed: Nov. 13, 2010
I chose this recipe to accompany a very flavorful, marinated beef dish. I chose it specifically because of the mild flavors. However, I felt it needed, at the very least, salt and pepper. When simple seasoning was added to the final product, it was perfect. I'll make this again, but I'll definitely throw in the seasoning with the broth next time.
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2 users found this review helpful
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Brussels Sprouts with Apples

Reviewed: Nov. 12, 2010
These were okay, but a little bland. Hubby didn't much care for them. I'd probably give them 3.5 stars. They needed something, but I'm not sure what. More herbs, maybe? Butter? They also took a good bit longer than the stated roasting time and the sprouts were slightly tender-crisp while the apples were very soft.
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4 users found this review helpful
Photo by Pam Ziegler Lutz

Heather's Rosemary Citrus Cornish Hens

Reviewed: Nov. 12, 2010
This was out-of-this-world delicious! I was short on time, so I only brined my birds for about 1 1/2 hours (mine were small, so this was sufficient). My hens were done after 1 1/2 hours in the oven. The meat was tender and juicy. I have two more hens in the freezer and can't wait to make these again! Thanks for a wonderful recipe!
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12 users found this review helpful
Photo by Pam Ziegler Lutz

Pumpkin Snickerdoodles

Reviewed: Nov. 9, 2010
These are really tasty cookies. They don't have a strong pumpkin flavor, but I think adding more pumpkin would make the dough too sticky. I may add a little extra spice the next time. I rolled some in plain sugar and some in cinnamon sugar. My flour was white whole wheat, which made them a little lighter colored. DH loved these! Thanks for a great recipe!
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5 users found this review helpful
Photo by Pam Ziegler Lutz

Rosemary Chicken Stew

Reviewed: Nov. 7, 2010
This made for a delicious and hearty meal. I used canned beans as I wanted to make the recipe the same day. I had some chicken broth I needed to use, so I added that with the water. I have rosemary growing in my kitchen, so fresh for dried was a no-brainer. I served this with Rosemary Herb Bread (from this site). I'll definitely make this again!
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9 users found this review helpful

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