Pam-3BoysMama Recipe Reviews (Pg. 1) - Allrecipes.com (1924217)

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Milky Way® Cupcake Icing

Reviewed: Jul. 24, 2010
So delicious and rich! I let the icing cool to room temperature, stirring it every few minutes. When I frosted the cupcakes, the swirls didn't melt away. I used this frosting on both chocolate and vanilla cupcakes. Thanks for a wonderful recipe!
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215 users found this review helpful
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Quick Tartar Sauce

Reviewed: Jun. 30, 2010
I reduced this recipe to two servings, but otherwise followed it exactly. It is definitely quick, and very tasty. I always have these ingredients on hand, so I will use this recipe again and again! If you prefer your tartar sauce with a dill flavor, just use dill relish instead of sweet. I served this with Cod Fish Cakes from Allrecipes. Thanks for a great recipe.
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167 users found this review helpful
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Carrot Pineapple Cupcakes

Reviewed: Apr. 16, 2012
I review a lot of recipes, but I'm happy to be the first reviewer of this one. The flavor of these is wonderful and would get five stars on its own. They are moist and fluffy. There are a couple of small problems, however. The recipe states to fill the cupcake liners "to the top". Even when I did this I ended up with 14 cupcakes. I'm a very experienced baker, so I wish I had gone with my gut and made 15 or 16 cupcakes. I ended up with the cupcakes spilling over the tops and adhering to the cupcake pan. I thought with all that baking powder they'd rise nicely, but they were pretty flat. I did follow the directions precisely, but added the vanilla with the other wet ingredients. I'm certain this didn't affect the outcome. The frosting is delicious, but mine turned out somewhat thin, even without all the milk. My advice would be to make 15 or 16 cupcakes, and to add NO milk to the frosting until the very end and then, only if you need it.
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140 users found this review helpful
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Simple Cajun Seasoning

Reviewed: Jun. 27, 2009
I needed cajun seasoning for a recipe and whipped this up in no time at all! I loved it as is, but it's very spicy (it IS CAJUN sesoning, after all). The nice thing about making your own is you can control and spice/salt in the seasoning!
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110 users found this review helpful
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Boo Beverage

Reviewed: Oct. 27, 2008
This was very tasty and easy to make - very cute for Halloween! To make it simpler, I piped the "ghosts" onto waxed paper, set the eyes on and froze them. All I had to do was drop them on the tops of the drinks!
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109 users found this review helpful
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Marshmallow Fondant

Reviewed: Jun. 5, 2009
Well, after reading LTH's review of this fondant, I'll just say - yep. It's that easy. This was also my first attempt at fondant. I only needed cutouts to make pig ears, eyes, and snouts. I kneaded with my KA mixer and took out some white fondant before adding the pink gel coloring. For the ears I cut triangles out with a knife, then curled and formed them on waxed paper. I let them dry and added them to the frosted cookies. I will definitely use this recipe again! Thanks Kiele!
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107 users found this review helpful
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Healthy and Delicious Cherry Pie

Reviewed: Jul. 21, 2009
I made several changes to this recipe to make it a 5 star recipe. For that reason I give it 4 stars. The changes I made were: I pre-baked the crust for 8 minutes, I cooked the filling on the stove top and added 1 tsp. almond extract, 2 TBS water and 2 TBS flour to thicken. 2 cups of filling was clearly not going to be enough, so I tossed in 1 cup of blueberries just before pouring into the pie shell. I also made extra crust and crumbled it over top of the pie before baking for about 12 minutes. I would suggest greasing the pie plate or using cooking oil spray, as the pie was difficult to remove from the plate.
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102 users found this review helpful
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Tilapia Scampi

Reviewed: May 23, 2009
Very tasty recipe. I rated a four rather than five because the cooking time is way off. I set the timer for 30 minutes because 40 just seemed too long. The fish was completely cooked in under 25 minutes. I'm glad I checked it when I did or it would have been dry. I did not turn the fish, either. It isn't really necessary and can lead to breakage.
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87 users found this review helpful
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Pumpkin Roll I

Reviewed: Nov. 24, 2009
This is the easiest pumpkin roll recipe I've ever made. It's delicious as well. Two hints to help it turn out every time: 1) Spray the pan with cooking oil spray, then line with parchment paper to make the cake turn out flawlessly, and 2) Be sure to sprinkle powdered sugar all over the cotton towel before rolling the cake the first time. Thanks for a keeper, Jackie!
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85 users found this review helpful
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Easy, Cheesy Tortellini Bake

Reviewed: Mar. 29, 2008
Like many other reviewers, I added extra tortellini. In fact, I tripled it. I bought 2 19oz packages of frozen tortellini and used 1 1/2 of them. I used the same amounts of sauce, but rinsed the jars with a couple oz of water which I mixed in. I also baked the tortellini for about 20 minutes at 350 degrees F covered, then added the cheese on top and baked about 10 more minutes uncovered. This is a very tasty dish. Hubby thought there was too much "green stuff", but I really liked the spinach. It's all in your taste.
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85 users found this review helpful
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Orange Cranberry Biscotti

Reviewed: Dec. 28, 2007
These were an instant favorite. I used juice from the zested orange instead of the liqueur and drizzled white and semisweet chocolate over the finished biscotti. Baking these on parchment paper, especially the first baking, made for a much easier transfer to the cooling rack. Absolutely delicious!
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85 users found this review helpful
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Raspberry Fudge Brownies

Reviewed: Feb. 7, 2009
I just finished making these and they are delicious! I don't have good luck with chocolate curls, so I melted the chocolate and made chocolate hearts for Valentine's Day. I froze them to harden and set them on the frosting. They look awesome! My recommendation is to remove the brownies to a cutting board for cutting, and be sure to wipe the knife off after each cut. The fudge topping tends to gum up the knife, so this makes cutting easier and the finished result picture perfect!! Thanks for a keeper - I will definitely be making these again.
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Sugar Spiced Almonds

Reviewed: Dec. 29, 2008
The flavor of these is delicious! It's just the flavor I was looking for, but I wanted a crunchy coating that would really stick to the nuts. I read the other recommendations, then did something a bit different. I borrowed from the Cinnamon Roasted Almonds recipe on this site. I used one beaten egg white with 1 tsp cold water and tossed the almonds in this mixture to coat. Then I mixed the spices (adding a little extra) with the sugar (and added about 2 Tbsp of light brown sugar), sprinkled this over the nuts and mixed it well. I spread the mixture in a pan lined with easy-release foil. Then I roasted the almonds at 250 degrees for an hour, stirring well every 15 minutes. You will lose some of the coating as it will stick to the foil. This was the reason for adding extra sugar and spices. The resulting nuts were completely coated with the sweet and spicy mixture and are delicious! They would also be a great addition to a salad.
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76 users found this review helpful
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Tasty BBQ Corn on the Cob

Reviewed: Jul. 12, 2008
This was very good. I grilled it for about 20 minutes over medium-low heat and had tender-crisp corn as a result. The flavor was good, and the sweetness or the corn came through. Next time I may add a little more spice.
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75 users found this review helpful
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Slow Cooker Cream of Potato Soup

Reviewed: Apr. 13, 2008
This soup is wonderful and easy. I threw some broccoli and cheddar cheese at the end and it was a big hit. My husband said he'd give it ten stars if he could. From one busy mom to another, thanks for a keeper!
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73 users found this review helpful
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Pan Seared Lemon Tilapia with Parmesan Pasta

Reviewed: Apr. 28, 2009
This was a very good recipe. I followed it almost exactly, except the cilantro. It's not something I keep on hand. next time I might try penne pasta instead of macaroni. I think it would lend itself better to the dish. Thanks for a great recipe.
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72 users found this review helpful
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Fresh Strawberry Cookies

Reviewed: Jul. 7, 2010
I tried this recipe because I had all the ingredients and a dehydrator. I think the directions need a little help - for instance, it never does mention draining the almonds. I let mine sit on paper towels while I prepared the other ingredients. My mixture was still pretty wet and very loose. The recipe also doesn't mention how much "batter" to use for each cookie. I used a small cookie scoop to form mine. I needed to line my dehydrator trays with parchment paper (poked full of holes) or the "batter" would have fallen right through. My cookies were completely dry at the 12 hour mark. I probably won't make these again. Rather than a strawberry flavor, I mostly taste the raisins - the very dry raisins. They almost have a burn taste to them from the drying process.
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Zucchini Chocolate Cake

Reviewed: Sep. 8, 2009
This will be my go-to zucchini cake recipe. I did cut back the oil to 1/4 cup and the cake was delicious and moist. I'd recommend that change as I think it would've been too oily with 1/2 cup. The only other change I made was to sprinkle chopped walnuts over the top with the chocolate chips. It was such a hit my FIL came to "visit" and had 2 more pieces. Thanks for a keeper!
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62 users found this review helpful
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Most Amazing Challah

Reviewed: Jan. 1, 2011
This is phenomenal! I cut the serving size to 8 as I only needed one loaf. I also used my bread machine to mix the dough. The resulting dough was wonderful to work with and easy to braid. The finished bread has a light, airy texture and the crust has just the right amount of bite. This is truly amazing! Thanks for a great recipe! Update: I used the leftover bread to make the best French toast I've ever eaten! Delicious!
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61 users found this review helpful
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Ice Cream Base

Reviewed: Jul. 16, 2010
This is a delicious, classic ice cream. It's incredibly creamy - heavenly on a hot, steamy, summer day. I used a scant 1/2 cup of dark cocoa powder and it was the perfect chocolate ice cream. I plan on making this again very soon with strawberries and blackberries as both are going wild right now! Thanks for a great recipe!
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57 users found this review helpful

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