Pam Ciccone Kershaw Recipe Reviews (Pg. 1) - Allrecipes.com (1420383)

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Pam Ciccone Kershaw

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South Beach Meat Loaf

Reviewed: Sep. 21, 2004
This needs some adjustment but can be great: 1) For the sauce, just use tomato sauce, sugar substitute--I like Splenda--, and whatever seasonings you like, no paste or wine necessary if you don't like that taste; 2) To add more flavor to the loaf itself, add some finely chopped onion, worsteshire sauce, green olives w/pimentos, and lowfat shredded cheese (swiss or mozzarella is good); 3) If you skip the egg, you won't need quite as much oatmeal, although I thought the oatmeal did a very nice job of holding it all together; and 4) I didn't use the zucchini but will try it next time.
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3 users found this review helpful

Oatmeal Pancake

Reviewed: Sep. 21, 2004
I like these even more than regular pancakes, and so do my kids and husband. A couple minor adjustments I made for personal preference: 1) Added some Splenda to taste; 2) A little less egg; 3) if you don't like the consistency (some like thin pancakes, some like thick), add more oatmeal or add a little ff or lf milk until you like the consistency. You really can't taste the cottage cheese at all. I made them once with milk instead of cottage cheese--that was good too. I also added mashed banana one time, and that was delicious! I'm going to add blueberries next time.
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4 users found this review helpful

Broccoli Stuffing

Reviewed: Dec. 29, 2005
So easy and really good, everybody loved it with Christmas dinner. My alterations: I doubled the recipe, but kept the mayo the same as with the original recipes, mixed the broccoli in with everything else instead of layering, and used crushed Ritz crackers on top instead of stuffing mix. Awesome! The doubled recipe only took the same amount of time as the original recipe.
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23 users found this review helpful

Pineapple Stuffing

Reviewed: Dec. 29, 2005
I was intrigued by this recipe and everyone I told about it was skeptical . . . but it was so delicious (especially with ham)!! Super easy too. My alterations: used half brown sugar, half white sugar, and added some pumpkin spice (cinnamon, nutmeg, cloves, etc.) on top. Yum! I accidentally cooked at 400 instead of 350, but it took a lot less time and still came out great! Thanks for the great recipe!
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33 users found this review helpful

Sausage Casserole

Reviewed: Nov. 20, 2006
Perfect, exactly as is! (I also liked spicing it up a bit with southwestern flavored hashbrowns and mexican cheese.) It's also nice (if you have the time) to cook the potatos about 30 minutes before putting the egg mixture in, so the hashbrowns have a little crunch. This can be done the night before. The egg mixture can also be done the night before.
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15 users found this review helpful

Butternut Squash Casserole

Reviewed: Nov. 23, 2006
This was a huge hit at Thanksgiving dinner! I used three 12-oz packages of frozen squash (microwaved 'til thawed), added an extra tablespoon or so of flour since it was a little watery, and cooked about 15 minutes longer than instructed to make sure it wouldn't be soupy. I didn't have vanilla wafers, so I used 1/3 box of graham crackers, crushed, and also added some chopped pecans to the topping. It tasted like a cross between pumpkin pie and pecan pie. So yummy!
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4 users found this review helpful

Easy Chicken Marsala

Reviewed: Dec. 13, 2007
This was really good and really easy! My husband (who didn't want me to make it because he thought he didn't like chicken marsala) loved it! I followed some other reviewer's tips and made a couple minor adjustments. I pounded the chicken breasts flat in a plastic bag, then shook in another plastic bag to coat with flour and garlic powder. I sauteed chicken in olive oil. I made about three times the amount of sauce (so we'd have enough to put over rice also). I used sweet onions instead of green onions, omitted milk, and used about twice as much marsala as cream. Will try with fat free half/half next time to reduce fat.
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7 users found this review helpful

Golden Rum Cake

Reviewed: May 10, 2008
I made this exactly as the recipe was written and it was awesome! I used Bacardi gold in the batter and the glaze. This was so easy and so delicious!
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2 users found this review helpful

Chicken Piccata with Artichoke Hearts

Reviewed: Dec. 20, 2009
This was delicious! My husband and 14-year old son liked it a lot too. I followed it exactly. I used sauvignon blanc for the white wine and smart balance for the butter (and also added this when browning the chicken in olive oil). For ease, I used a plastic bag to dredge the chicken. For color, I sprinkled some fresh chopped parsley on top (otherwise, it's not the most attractive dish).
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3 users found this review helpful

Dad's Excellent Scallops

Reviewed: Jul. 5, 2010
I have never grilled scallops before, but this is one of my new favorite recipes. . . so delicious! Before wrapping, I sprayed the scallops with butter, and sprinkled with a little lemon juice and Old Bay seasoning. After wrapping, rathering than using toothpicks, I put several on wooden skewers (soaked with water), then put them in a flexible grill basket for easy flipping. I didn't remember to baste during the grilling, but it didn't need it. I served these to 7 adults and 3 kids (including someone who'd never had scallops before), and every single person wanted more. Thanks for the great recipe!
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5 users found this review helpful

Smothered Filet Mignon

Reviewed: Oct. 22, 2010
The only changes I made were 1) r/f gorgonzola instead of blue cheese, a little less; 2) regular Dijon instead of course grainy dijon; smart balance instead of butter; cooked as directed but used indoor grill pan on high heat, 3-4 mins per side for med-rare. This has potential to be 5 stars if I correct my technique. Would prob cook on outdoor grill next time. . . smoked out my house and steak is just so good on grill! Would cook a little longer at med-high instead. The marinade and caramelized onions made this. . . great dish! Thanks!
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6 users found this review helpful

Eggless Sweet Potato Casserole

Reviewed: Nov. 25, 2010
I made pretty close to as instructed, eyeballing all the measurements and using drained canned yams. I also added a little orange peel and crushed pineapple. For the topping I used 1 cup of brown sugar, a little less than 1/2 cup melted butter, and a half box of vanilla wafers crushed plus the pecans. Even though the topping is very wet, if you cook it long enough and let it sit out out cool long enough it hardens up and gets crunchy and it so delicious!
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5 users found this review helpful

Lemon Blueberry Drop Scones

Reviewed: Dec. 5, 2010
These were easy and delicious! I made them for a tea party with the girls and they were a hit! My family taste-tested them first and everyone liked them. I followed the procedures exactly but had to swap out a couple ingredients because of what I had on hand, as follows: Used an orange instead of lemon for the zest and juice, used Light Smart Balance instead of butter, used Cherry Vanilla and Vanilla yogurt instead of Lemon yogurt. The beauty of this recipe is that you can swap out the flavors to customize and it will still be great! I bet cranberries with orange juice would be awesome too! Thanks for the recipe!
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5 users found this review helpful

The Best Steak Marinade

Reviewed: Dec. 5, 2010
This is an awesome marinade for any steak. I always add a little brown sugar too just because I like the sweetness, and I use a little less soy, just for personal preference. This has become my go-to marinade. Thanks!
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3 users found this review helpful

Candied Garlic Chicken Wings

Reviewed: Dec. 5, 2010
These were awesome! I didn't measure much, prob used a little less honey, used about 4 TBS low sodium soy, 1 tsp minced garlic from jar, a little cider vinegar. brought to boil then poured over wings and put in fridge (prob for less than 2 hrs). Otherwise followed this recipe, and they were a hit with my whole family. I can't wait to make them again! Thanks for the recipe!
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2 users found this review helpful

Chocolate Strawberries

Reviewed: Feb. 19, 2011
Awesome and so simple (great on bananas, peaches, and apples too)! Used semi-sweet chips and microwaved them in 30 second increments until melted. I will never do this any other way!
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9 users found this review helpful

World's Best Pasta Sauce!

Reviewed: Aug. 21, 2011
This is my "go to" sauce! I discovered it and first used it in the World's Best Lasagna recipe, and have since been making the sauce for call my pasta dishes and made it again today for a Zucchini Parmesan recipe. I mix/match fresh and dried herbs depending on what I have in stock but otherwise follow the recipe exactly. This sauce is delicious!
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6 users found this review helpful

No-Noodle Zucchini Lasagna

Reviewed: Aug. 21, 2011
I made this tonight, following the basic recipe but substituting my "go to" homemade sauce (from the World's Best Pasta Sauce" recipe on this site but eliminated the water for this recipe). I used 3 zucchinis, the first two I brushed with egg and coated in Italian-seasoned panko and sauteed in a little EVOO. It wasn't enough since I wanted a third layer, so I just used the 3rd zucchini/layer raw without salting but I sprinkled some panko over that layer to absorb some of the liquid as it cooked. I didn't use the other veggies out of family preference. It was not the least bit liquidy, likely due to some combination of the thick sauce and the breadcrumbs. The two different textures of zucchini was good (the raw stayed firmer than the pre-cooked) but I think it could go either way. All in all, all 4 of us loved this and I will definitely make it again. (My 16-year old who was very opposed to the idea of lasagna without noodles said he didn't miss the pasta at all and went for seconds)!
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8 users found this review helpful

Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill

Reviewed: Aug. 21, 2011
Delicious!!! I usually don't like salmon but I thoroughly enjoyed this recipe. Thank you!
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3 users found this review helpful

Holiday Cranberry Chutney

Reviewed: Oct. 31, 2011
This was delicious and super-easy! I followed the recipe exactly that I used 3 tsp of pumpkin pie spice instead of the individual spices, and I added a little orange peel. It is delicious warm or cold with cream cheese and crackers. I am also going to try putting it on top of some brie, sprinkle some pecans on top and warm it up to serve with crackers or crostini. Yum!
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3 users found this review helpful

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