Pam-3BoysMama Recipe Reviews (Pg. 16) - Allrecipes.com (1924217)

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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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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
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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
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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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10 users found this review helpful
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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
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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
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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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11 users found this review helpful
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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
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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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Brussels Sprouts in a Sherry Bacon Cream Sauce

Reviewed: Nov. 7, 2010
These are so delicious. I can imagine brussels sprouts haters being converted by this recipe. I did make two substitutions. I used half-and-half in place of cream and button mushrooms instead of criminis. (Both items were on hand and a grocery run was out.) My sherry was just regular "Dry Sherry", also. Normally I try to avoid a lot of substitutions when making a recipe for the first time, but I don't believe these changed the final outcome significantly. I loved the depth of flavor that roasting the sprouts added to this dish. Thanks for a wonderful recipe!
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28 users found this review helpful
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Easy Pumpkin Turnovers

Reviewed: Nov. 7, 2010
These are very tasty and not difficult to make. There are some points that need clarified, however. Make sure you flour the work surface before rolling out the pastry. This will keep it from sticking. Start with a Tablespoon of filling in the center of each square. Some filling is likely to escaqpe during baking, but that's par for the course with turnovers. These are delicious "as is", but I decided to top mine with a spiced maple glaze drizzle.
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15 users found this review helpful
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Simply Succulent Shrimp

Reviewed: Nov. 6, 2010
Delicious and simple to make. I used some very large shrimp as I couldn't find tiger prawns. I love the garlic butter for dipping, too.
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5 users found this review helpful
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Darbey Bread

Reviewed: Nov. 6, 2010
I used refrigerated breadstick dough for this recipe. It didn't rise as much as I would have liked and I'm sure this was the reason. (For that reason I will not remove any stars - I hate when people make changes then downrate based on it not turning out perfectly.) My husband loved this and I reheated the leftovers for several days. I do plan on trying this with the frozen bread dough in the future.
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3 users found this review helpful
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Prairie Meat Loaf

Reviewed: Nov. 6, 2010
This is very good. My meatlof came out a bit "loose" and broke easily when I tried to remove it from the pan. The taste was good and DH really liked it. I love the addition of the oatmeal for fiber, but wonder if that led to it falling apart. I'm sure I will make this again!
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28 users found this review helpful
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Maple Cream Cheese Frosting

Reviewed: Nov. 1, 2010
I decreased the recipe to 6 servings, but otherwise followed it exactly. This was delicious. I'm not a maple fanatic, but the flavor of this was not overpowering. I used this frosting on Pumpkin Ginger Cupcakes from this site and it was a wonderful combination. Thanks for a great recipe!
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2 users found this review helpful
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Pumpkin Ginger Cupcakes

Reviewed: Nov. 1, 2010
Delicious! These are very moist and flavorful. Mine took longer to bake - closer to 27 minutes. After baking the tops sank somewhat. I made up for that with the frosting. I topped these with Maple Cream Cheese Frosting from this site. I also added a little crystalized ginger to each. I took them to work and they disappeared quickly. Thanks for a great recipe!
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13 users found this review helpful
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Sugar Cookie Icing

Reviewed: Oct. 30, 2010
I've used this recipe so many times and the result is always fabulous! This icing sets up hard enough to stack cookies (I let them dry overnight first). The colors stay vibrant. For a professional look, I pipe icing around the edges, let dry a while, then flood the cookie with thinned icing to cover it. If you allow the icing to dry slightly between colors, it's simple to add details without the colors bleeding. This icing makes it possible to make cookies that look like they came from a bakery. It is necessary to add additional milk during step one to get it to a smooth consistency, but the outcome makes this a 5 star recipe!
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46 users found this review helpful
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The Best Rolled Sugar Cookies

Reviewed: Oct. 30, 2010
I can't believe I haven't rated this recipe before now. I've made these several times. This recipe makes a nice, thick, semi-soft cookie. I follow the recipe exactly and chill the dough overnight or longer. Delicious!
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1 user found this review helpful
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Plain Caramel Apples

Reviewed: Oct. 29, 2010
I made these with my second grade class. I used a crock pot and quadrupled the recipe. It took about 3 hours for the caramels to melt completely on low. My students had fun dipping their own apples. They had the option to put toppings on their apples as well. I used non-stick foil pieces to set the apples on after dipping. I also used Gala apples to appeal to the childrens' tastes. I think I would have preferred the Granny Smith apples, but these were a blast.
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