Pam-3BoysMama Recipe Reviews (Pg. 4) - Allrecipes.com (1924217)

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Tasty Bake Chicken

Reviewed: Feb. 11, 2012
This is a good, simple recipe for a baked chicken breast. I made just two chicken breasts, but used the full recipe for the dressing mixture since they were quite large. I lifted the skin and smeared some of the dressing underneath. The chicken was very flavorful and moist with a nicely crisp skin.
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Oat-Chip Banana Bread

Reviewed: Feb. 11, 2012
This was very tasty, but took a bit longer to bake than stated. Because of the added baking time, the edges of the bread were very dark. The inside was very moist and full of flavor. Strangely, this bread almost appeared to have two layers when I sliced it. The bottom half was darker than the top. Very tasty.
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Chili Con Queso Dip II

Reviewed: Feb. 11, 2012
I made half of this recipe and heated it in a small crock pot. This couldn't be quicker and simpler to put together. This one will be a definite keeper!
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3 users found this review helpful
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Country French Cheese

Reviewed: Feb. 11, 2012
This is a very tasty combination of ingredients. The sweetness from the dressing works well with the salty bacon. I made half this recipe as I only needed a small cheese ball. The mixture is very soft at first. I wrapped the ball in plastic wrap and refrigerated it for about an hour before rolling in the parsley and nuts.
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2 users found this review helpful
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Hot Clam Dip II

Reviewed: Feb. 10, 2012
This was tasty, but could have used just a little more kick. I used Sourdough bread as that was all that was available (and I was too busy to make my own). This is relatively quick to throw together, but the baking time is the killer - plan ahead. Toasting the extra bread is key here. Very yummy!
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2 users found this review helpful
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Blue Cheese Hot Wings!

Reviewed: Feb. 10, 2012
These were very good. I was really hoping for more blue cheese flavor, but it didn't really come through. These did not become crispy in the allotted baking time, so I baked them a little longer, then a little less after dunking in the sauce. We enjoyed these on Super Bowl Sunday.
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5 users found this review helpful
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Enchanted Sour Cream Chicken Enchiladas

Reviewed: Jan. 30, 2012
I really wish I'd read the reviews (all of them) before I made these. It seems that a lot of people who rated this a four or five altered the recipe and added flavor. I found that this lacked flavor. I followed the recipe exactly as far as ingredients were concerned. I did use some of the cheese and chilies in the filling, but still found that these were incredibly bland and somewhat dry. The toppings are what made them taste good. I topped mine with sour cream and guacamole and added more of each as I ate my serving. My husband, on the other hand, doesn't care for guacamole and passed on the sour cream. He didn't finish his portion. It does make a beautiful presentation, but I probably won't make this one again.
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7 users found this review helpful
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Southern French Dressing

Reviewed: Jan. 29, 2012
This was tasty - a little sweeter than I expected, but I really enjoyed it. I'm not really sure why the garlic clove is scewered on a toothpick. I really couldn't taste garlic at all.
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2 users found this review helpful
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Sex on the Beach I

Reviewed: Jan. 29, 2012
My only complaint with this drink is that it makes a very small amount. I had to double the recipe to fill my highball glass. That said, I made it a double and enjoyed every drop of this drink.
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20 users found this review helpful
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Crisp Pecan Rounds

Reviewed: Jan. 29, 2012
These are tasty, but the glaze and sugar topping was a little strange. I would almost rather have baked the cookies without the glaze, then add a cinnamon glaze icing (or just leave them plain).I started cutting these with an electric knife, but switched to a serated knife which worked much better.
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2 users found this review helpful
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Blueberry Streusel Muffins

Reviewed: Jan. 29, 2012
These were amazing. I followed the recipe almost exactly. I had to ad 1/4 cup more milk because the batter was more like a dough with just 1 cup. I did use part brown and part white sugar in the topping. Though the recipe states to fill the muffin cups 2/3 full, mine were nearly filled to the top. I didn't use all of the topping because they were so full, but they still had plenty of streusel. These muffins baked up very high and light. The only change I would make would be to add more blueberries.
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Sandcastle Brownie Mix

Reviewed: Jan. 28, 2012
These do turn out a bit heavy and somewhat greasy as others have mentioned. As they baked, the oil was literally bubbling out of the tops of the brownies. They did take about 45 minutes to bake. The amount of oil seems excessive, but when I tried mixing these with just 1/3 cup oil, the mixture was too dry. I would probably try using 1/3 cup oil and a little water for added moisture the next time.
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Banana Split Cake III

Reviewed: Jan. 27, 2012
If I were rating this on taste, it would be a five star recipe. However, there is one major flaw in the directions: this recipe doesn't say what size cake to bake anywhere in the directions. It simply says to bake according to package directions. (It mentions that the original recipe yields one 9x13 cake). After reading others' reviews, I realized that even a 9x13 cake would not work, since the toppings would quickly tower over the baking dish. I baked the mix in a half-sheet pan for 25 minutes. After cooling, I cut it and put it into one 9x13 and one 8x8 pan (I had some cake left over). I followed the topping directions, but used one box of vanilla and one box of cheesecake pudding. I used pecans for the top of the cake and added shaved milk chocolate (candy bar). I did cut the cherries in half before adding them to the cake. I found that I needed to use four bananas instead of three, probably because I was making two cakes. Made this way, the cake had a good amount of topping on a good amount of cake, and I was still able to cover it for travel. If I had baked a 9x13 cake and put all that topping on just that cake, it would have been impossible to take it anywhere. My coworkers devoured this and were asking for the recipe.
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Oven Fries II

Reviewed: Jan. 25, 2012
YUM! I mixed the paprika with salt and shook it onto the fries. I flipped these after 20 minutes to make sure they browned evenly. These were delicious, and so easy to make. Thanks for a keeper!
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6 users found this review helpful
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Fish Chowder I

Reviewed: Jan. 24, 2012
This was decent, but it needs some work to be really good. The directions for cooking the bacon and onion are a little flawed. The bacon, when cooked with the onion and added to the soup, ends up turning rubbery in the broth. The chowder itself really lacks seasoning. It needs salt and garlic to really flavor it properly. The recipe calls for milk, but states in the direction "milk product". I used cream to give the chowder a thicker texture. I also used a potato masher to help thicken it before adding the fish. This left some of the potatoes chunky. To make this better if I make it again, I'd cook the bacon crisp and remove and drain it, then use the drippings to cook the onions and a clove or two of minced garlic. I'd save the bacon and garnish the chowder with it at the end, then allow diners to stir it in before eating. (I cooked extra bacon to use as a garnish.)
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Blueberry Brunch Loaf

Reviewed: Jan. 22, 2012
This recipe turned out pretty well, but the bread was a little dense. I liked the combination of orange and blueberry. The recipe is definitely incorrect. It does not mention milk in the ingredients, but tells you to add it with the orange juice. I started with 1/2 cup, but ended up adding a little more as the batter was still very thick. I hope Allrecipes will correct the mistake in this recipe so that others may enjoy it in the future.
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Pineapple Muffins

Reviewed: Jan. 21, 2012
These just didn't work out for me. I've baked a lot of muffins - A LOT of muffins. These sounded like they had the potential to work, but there are several problems with the recipe. First, do NOT use paper liners. Half of the finished muffin sticks to the liner and it's a mess when unwrapped. Second, this recipe lacks flavor. It needs some salt, sugar, maybe some vanilla, and some type of spice, cinnamon maybe, to amp it up. The muffins, as made, were very bland. They didn't taste like pineapple or anything else, really. The muffins tested done at the 20 minute mark, but they were heavy, dense, and very wet inside. I rarely rate anything lower than 3 stars, but I ended up throwing these away. Sorry.
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Bread Machine Honey-Oat-Wheat Bread

Reviewed: Jan. 16, 2012
This bread is very tasty when it's complete. It isn't truly "bread machine" bread, though. Yes, the dough is mixed in the machine. I do this on a regular basis, then bake my loaves in the oven. Just this once, I'd planned to bake the bread in the machine, but didn't notice the part about putting it in the oven until I'd already started adding the ingredients to the pan. Being a "bread machine" recipe, I chose to add the ingredients to the pan as I always do. I followed the ingredients for the most part. I didn't have powdered milk, so I used skim milk in place of water. I also added 4 tsp. of vital wheat gluten to the flour. When the dough was done rising, I realized very quickly it was too much for one bread pan. (Other reviewers have mentioned this as well.) I divided it into two parts and placed each in a 9x5 bread pan. I dampened the top of each loaf and sprinkled on some oats before covering the loaves. After the one-hour rise, the loaves were both well above the tops of the pans. The bread was done baking in 25 minutes and was nice and light, not at all dense. The loaves did sink a little as they cooled. As stated, the bread is very good, but the directions are definitely off. I'm wondering if this is a misprint by the editors or intentional.
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Pan Fried Brussels Sprouts

Reviewed: Jan. 16, 2012
These turned out tasty, but I found I couldn't follow the directions exactly. I believe I'd have ended up with a mess if I had. If garlic, then onions are cooked for the stated times on medium heat and then raw brussels sprouts are added, the result will be sprouts that are burnt on the outside and raw on the inside. I added the garlic and onions together in the cold oil and brought it up to while sweating the aromatics. I added the sprouts (I had to cut most of mine as they ranged from medium to huge). They started to brown quickly, so I added about 2 TBSP of water and covered them for a few minutes. When I uncovered them, I continued to cook them until they carmelized. At this point they were cooked nicely and not burnt.
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Bread Dipping Oil

Reviewed: Jan. 16, 2012
This was quick and easy to throw together. I like that it uses ingredients that I usually have on hand. I served this dip with Jo's Rosemary Bread. Very tasty, with a nice tang from the citrus.
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5 users found this review helpful

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