Pathos57 Recipe Reviews (Pg. 1) - Allrecipes.com (10805138)

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Best Brownies

Reviewed: Jul. 30, 2013
I agree with other reviewers that noted that this is a brownie that falls between cake and fudge style. It deserves the high rating. One pot to make these and they truly are done within an hour from start to finish. I added 1 cup of chopped walnuts and did not choose to make this frosting, but instead, made a creamier style chocolate frosting and topped each brownie with a walnut half. Additionally, the better the cocoa you use, the better the result. I use Callebaut cocoa (you can order it online) and it's worth EVERY cent. It's not cheap, but two pounds will last you a long time and EVERYONE will ask you how you make your chocolate desserts. It makes a tremendous difference. This recipe is delightfully easy and you'll find yourself saying, "I'll never buy a box brownie mix again."
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Bourbon Whiskey BBQ Sauce

Reviewed: May 6, 2013
I've made this several times and always double the recipe to have extra on hand. Primarily, I use this for pulled pork. Using cheap bourbon (It will taste the same and it's a waste of good bourbon & funds to use good bourbon.) I followed the directions exactly. I have, the last couple to times added a bit of chili powder and chipotle powder to add a little bite. It is BETTER the next day and if you don't care for vinegar (I love it.) you may need to cook down the sauce more. Regardless, everyone I have cooked this for experienced love-at-first-bite & it's now my go-to recipe for great sauce.
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No Bake Lime Mousse Torte

Reviewed: Apr. 6, 2013
I made this for an event at a local business. I used the exact ingredients & made it as directed. I chopped the ginger snap cookies in the food processor, added a slight amount of green food color to give it a hint of color. In garnishing the torte, I piped whipped cream that I had sweetened with confectioner's sugar and beaten to stiff peaks. I used a microplane & this gave the torte fine, flavorful zest. The combination of the ginger snap, lime and chocolate strikes a delicate balance. In addition to piping whipped cream, I added lime slices bordering the circumference of the torte & microplaned white chocolate and additional zest to the top of this beautiful dessert. This received raves & numerous requests for the recipe. Super easy, super impressive, light, flavorful and stunning dessert. I'll use this one again and again. Thank you for a fabulous recipe!
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6 users found this review helpful
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Sister Schubert's® Breakfast Bake

Reviewed: Jan. 1, 2013
I made this recipe exactly as written. This was for a holiday brunch with family & while I am a big fan of spinach, I worried that picky eaters might not like it. I needn't have been concerned. This was a huge hit and I know I will make this again & again. Note: I made sure to cut off large stems & veins in the spinach before cooking (they're unpalatable) & drained/blotted the spinach with paper towels rather than a tea towel. This type of recipe is very forgiving & adjustable to taste, but I found that just as it is, it's a nice blend & layering of flavors. Don't be afraid of the hot sauce, it adds a subtle but nice contrast to the other ingredients.
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12 users found this review helpful
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Caramels I

Reviewed: Dec. 23, 2012
I make this recipe each year at Christmas and I follow the directions and ingredients exactly as written. They are soft, buttery and richer than any store-bought caramel. I agree with one reviewer that dusting the caramel with cornstarch and letting it sit 5 - 10 minute before dusting them off to reduce the butter on the surface. I've also cut thin strips and rolled the strip into a snake before winding it around a pretzel rod. Dip this in chocolate and voile', you have a chocolate caramel pretzel rod Christmas tree. These always get rave reviews and while I choose low humidity cold days to make candy, & I'm careful with measuring and use an accurate thermometer, the result is I've never had a batch fail. This is a GREAT recipe for those that are novice candy makers, too. Once you make this, you'll NEVER want store caramel again!
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6 users found this review helpful

Rachel's Sugar Plum Spice Jam

Reviewed: Sep. 18, 2012
While I'm not a fan of fresh plums (too perfume-y), I tend to like plum chutneys & after reading reviews, decided to give this a try. I'm SO glad that I did! I like cloves & all spice and made this EXACTLY as written. While my 1st batch did not come out as jellied as I thought it might, it is absolutely delicious and does indeed have holiday spice undertones. I plan on using this on baked pork loin, hams & as a dollop in my baked scones, however, I've already been using this for wraps. I take smoked turkey, swiss cheese (or havarti if I have it) lettuce & use this as the condiment on a wrap. I've also used it on wraps with Black Forest Ham. It turns an ordinary lunch into something heavenly and EVERYONE that has tried it, RAVED about how good this is. This is one of the easier jams I've made and truly, one of my favorite recipes here at Allrecipes. This one is a keeper &, of course, you can adjust the spices to your taste. It's beautiful to look at, the aroma is magnificent and the taste is sweet, spicy and reminiscent of Grandma's kitchen at Christmas. Thank you, Rachel for a brilliant contribution.
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7 users found this review helpful

Asian Orange Chicken

Reviewed: Mar. 15, 2012
Overall, I think this is a good recipe with amount modifications. The flour seemed excessive & I used 1/2 cup rather than 1 cup the recipe calls for. For those that wrote they had difficulty with the breading "sticking" or the amount of oil: I used a stainless skillet (non-stick will NOT work as well) & used slightly less than the 3 TB of extra virgin olive oil. Make sure your oil is hot (not smoking) & put the floured chicken in. You should hear the sizzle if your oil is hot enough. Let it brown before turning it. If you crowd the chicken, it will steam rather than saute & your breading will fall apart. I used a 10" skillet & did not have to add extra oil but I did have to fry the chicken 1/2 at a time. In addition to the chicken I stir fried carrots, celery, onion & broccoli. The corn starch slurry measurements are off & if you go by the amounts in the recipe, you'll have something with the consistency of wallpaper paste. 1 TBS of corn starch with equal amounts of water will do the trick. Pour this into your sauce AFTER it comes to a boil & stir. It will thicken up nicely. To sum it up, this is a decent recipe. I added stir fried broccoli, carrots, onion, & celery & had plenty of sauce. I served this over brown rice. By making your own you'll save money & can ensure the quality of your ingredients.
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Easy Devonshire Cream

Reviewed: Feb. 11, 2012
If a) You don't like cream cheese or b) You like super sweet whipping cream, this is NOT your recipe. I frequently make Grandma Johnson's scones (this site) and this cream is pure heaven. I made it EXACTLY as the recipe is written and I thought it was not too sweet and PERFECT. ALL my guests raved about the flavor and the word "heaven" was frequently employed as a description. Not exactly like clotted cream, but wonderful all the same. Thank you for a great recipe!
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10 users found this review helpful
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White Almond Wedding Cake

Reviewed: Jan. 30, 2012
I very nearly talked myself out of this cake and I'm so glad I didn't. I planned on making a 3-layer checkerboard cake and wanted something that would hold up to fondant decorations. This will now be my go-to recipe for vanilla birthday cakes. While I followed the ingredients exactly & followed other reviewer recommendation to use Betty Crocker as the cake mix (I don't normally use box mixes), I noted that the cake mix has been reduced from 18.25 ounces to 16.25. Since I was doubling the recipe, I bought an extra box & measured out 4 extra ounces to make up the difference. I baked this in buttered and floured 9" pans and while my oven is pretty accurate, it took around 35" to bake. It's worth checking as you near the cook time since oven temperatures vary. I used room temperature eggs, etc, and baking strips gave me a perfect moist, dense cake with an excellent crumb. Also, I did reduce the almond flavor by half and increased the vanilla by half. The 20 or so people at the birthday party couldn't say enough about the cake. It was WONDERFUL! Thank you for an excellent recipe. (Since I made this a checkerboard cake, I'm posting a picture. Check it out!)
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22 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Jan. 17, 2012
This is a very forgiving recipe and a great jumping in place for a quick and easy meal. I used 7.5 ounces of noodles (how much I had on hand), cream of chicken, cream of onion and the sour cream. I had 3 large chicken breast halves & I also added a package of frozen chopped broccoli. In addition to the buttered crackers, I topped this casserole with some French Fried Onions. This is good comfort food, a great way to use left over chicken & sure to be a big hit with little ones as well! Thank you for the recipe!
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Oct. 11, 2011
I made this for my family and everyone raved about how good it was. While the quality of your ingredients are always important, I believe it is fundamental to this recipe. I used Gala apple, and red pear. The pear was so sweet. I took 6 slices of deli cheese and cut them into matchsticks rather than grated. Other than that, I followed the recipe exactly. I did not dress the salad, but kept the dressing in a container. Refrigerating the leftover dressing is a BONUS that you can use on other salads. THIS recipe is going to make its way to some of my holiday menus. ABSOLUTELY wonderful, easy, & sure to be in my regular rotation. Thanks for a great dish!
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Balsamic Vinaigrette

Reviewed: Sep. 25, 2011
This is my kind of vinaigrette. It's easy to tweak to your taste. I love balsamic, however, I thought this could benefit from a little sugar. I used a good quality white balsamic, and extra virgin olive oil. Knowing I love garlic, I used a heaping 1/2 tsp. of garlic and 1 heaping tablespoons of white sugar. Dry mustard, kosher salt, and fresh cracked pepper fnished it off. This is light, slightly tangy and a perfect compliment to Italian dishes. I was looking for a good white balsamic vinaigrette and I'm gladly stopping here!
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White Cheese Chicken Lasagna

Reviewed: Nov. 22, 2010
This is a very good recipe. I made this for a group of friends and I received HIGH praise & several requests for the recipe. I made a couple of changes: I used 3 cups of chicken and about 1 3/4 boxes of spinach. I love spinach but I wasn't sure all my guests would want to be overwhelmed with it. I used 2% milk and the sauce was plenty thick and creamy. I did chop the onions in small pieces. I added a bit more Parmesan cheese on top - and used a combination of shaved and shredded. I cooked my chicken in my crock pot and I didn't have a lot of dirty dishes, as some reviewers did. Following the directions, layering this easy to make dish was a breeze. We had leftovers tonight and it was, as I suspected, BETTER the 2nd night than the first. We have an Italian dish at least once a weeka nd this recipe will definitely become a part of our regular rotation. I'm eager to try some additonal veggie additions such as carrots or artichoke. Yum.
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Pumpkin Ginger Cupcakes

Reviewed: Sep. 12, 2010
THIS is one of the most perfect cupcakes I have ever had. They are moist, flavorful & perfectly spiced. I chose not to use the chopped crystalized ginger, but used 1 1/4 tsp. ginger (total) instead. Creaming the butter & sugar until lighter colored & using room temperature eggs is essential. For the frosting, I chose the Cream Cheese II recipe on this site. I piped the frosting on top of each cake in a swirl pattern. Glazed Walnut garnish: As a garnish, I placed 1/4 cup sugar & 1/4 tsp. salt in a heavy bottom saucepan. I stiirred this over medium heat until the sugar began to melt and then added 2 cups of walnuts. I continued stirring until the sugar was melted and turned a golden brown. Carefully pour the glazed walnuts onto waxed paper - use a spoon or spatula to separate the nuts. Be careful! Hot sugar is PAINFUL. You'll have a nice snack of glazed walnuts left over after you decorate the cupcakes. This delicious optional garnish provides a nice crunch on these absolutely fabulous gems. This Thanksgiving, I think I'll be making these cupcakes instead of pie!
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Butternut Squash Casserole

Reviewed: Sep. 8, 2010
This IS a delicious recipe and a great alternative for Sweet Potato Casserole. I slightly tweaked this based on other reviewer's suggestions as follows: I cut the Squash in half, scooped out the seeds and placed the two halves, cut side down, on a baking sheet. I baked in a 350 degree oven for 45" (Test for doneness - squash should be soft, but not mushy.) I peeled the squash and cut into cubes & blended them into a puree. I cut the sugar to a scant 3/4 cup & cut the milk to 3/4 cup. I added 1 tsp. cinnamon & 1/4 tsp. nutmeg. This will give you a pudding-like texture. I baked this until it was set in a buttered oval baking dish for approx. 45".) Instead of the 9 x 13 dish, I used a buttered large oval baking dish (Definitely smaller than the 9 x 13 that this recipe recommends.) For the topping, I used 3/4 stick of butter and added chopped pecans into the cookie crumb/brown sugar mixture. It was absolutely delicious and I look forward to making this again and again.
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16 users found this review helpful

Delicious Chicken Casserole

Reviewed: Sep. 8, 2010
Like many of the reviewers, I tweaked this recipe. Instead of 1 cup of rice, I used 3.5 - 4 cups. I used 4 chicken breasts with skin & bones to make my broth and I had PLENTY of broth left over. I took out one cup for the recipe and used some of the broth to cook my 3.5 - 4 cups of brown rice. I sauteed one onion & 3 ribs of celery in 2 T. butter until tender and added to the casserole. I used one can of low fat cream of chicken & one reg. can cream of onion soup. I topped the casserole with 2 cups of shredded cheddar cheese and topped with lightly buttered Ritz cracker crumbs. This is a really good recipe and it invites tweaking to your taste. One nice plus, while it only uses 4 chicken breast halves, even meat lovers won't feel cheated. Making it with four cups of cooked rice made a HUGE 9 x 13 casserole. (About 8 - 10 servings). This would be a great do ahead recipe. Mix it up and bake just before serving!
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Chocolate Cobbler

Reviewed: Aug. 18, 2009
Whether you are craving chocolate or want a quick & easy last-minute dessert, this is a must-try recipe. I followed the recipe's ingredients, although I substituted 1 cup all-purpose with 1.5 tsp. baking powder & 1/2 tsp salt for the self-rising flour. I used Giradelli chocolate & a 9 x 9 stoneware baking dish. I poured the boiling water carefully over the batter in a steady stream. I baked mine slightly longer than the recipe indicated (5 min). The top was crusty & underneath the cake was a lake of chocolate sauce that thickened upon cooling. I served this warm with a scoop of vanilla ice cream, real whipped cream and Giradelli chocolate shavings. It was VERY rich, VERY sweet, with a rich chocolate flavor. The next time I make this I will add 1 tsp of instant espresso powder to enhance the flavor even more. A word of caution: I noticed many reviewers substituted for the self-rising flour. Be sure your baking powder is FRESH for best results. Thanks for a great recipe!
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6 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Jun. 12, 2009
Like many of the reviewers, I made a few changes that are just a matter of taste. I added onions to Southern style frozen hashbrowns & lightly browned them in olive oil with a bit of pepper. I also fried about 16 ounces of diced ham before adding this to the potatoes. I used one can of cream of onion & one can of cream of potato, however, I think next time I'll try just the potato. I also topped the dish with a sprinkling of french fried onions. This is a keeper & will be added to my cooking rotation. It's filling & a great way to stretch your meat budget. I served this with a Ramen Noodle Salad & it was a wonderful combination of flavors and textures.
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Buttermilk Pie IV

Reviewed: Jun. 11, 2009
FANTASTIC! Normally, I always follow ingredients exactly the FIRST time I make it, however, I thought butter would be better than margarine. Other than that, I followed the directions & ingredients exactly. I would recommend watching your cooking time carefully & removing the pie while it still has a "jiggle" to the dead center. If you don't like rich & sweet pie, this is NOT your recipe. My family thought the flavor was slightly reminiscent of creme brulee'. I served this warm with a dollop of not-too-sweet homemade whipped cream. It was HEAVENLY! This did not have an "eggy" flavor like some of the other buttermilk pie recipes I had tried. Absolutely scrumptious!
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Buttermilk Pie I

Reviewed: Jun. 11, 2009
I've tried several of the buttermilk pie recipes and this was the best! I followed the ingredients exactly and extended the baking time (slightly). This recipe is rich & sweet. If that's not your type of pie, this isn't your recipe. As is, it is not "eggy" as some of the other recipes I had made. My household loves pie - & several mentioned that the flavor is slightly reminiscent of creme brulee'. I served this the first night, slightly warm topped with a dollop of homemade whipped cream which was not too sweet. Lovely! Thank you for an excellent recipe.
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13 users found this review helpful

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