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Favorite Pioneer Woman Recipes

aphayes Mar 9, 2011 08:10 PM

I know the Pioneer Woman has received some mixed reviews on here, but I have enjoyed everything of hers that I have tried. My favorites so far: Penne a la Betsy, Cajun Chicken Pasta, pimento cheese and her jalepeno poppers.

Would love to know your favorites!

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  1. q
    Querencia RE: aphayes Mar 9, 2011 08:46 PM

    What is Pioneer Woman? I remember my great-grandmother's cooking; she had learned to cook from her grandmother who was an actual pioneer woman who lived in a log cabin on the Illinois frontier in the 1830's, and I'm pretty sure that penne didn't figure in her cuisine, which ran more to leftover cornmeal mush sliced and fried in bacon grease. Fried pork chops with bread fried in the pork chop grease. Gravy made with bacon fat, flour, and cream. Lots of cornbread. Fried potatoes and fried salt pork. Cornmeal pancakes. Fried bacon and eggs. Fried grease. BTW Grandma ate this stuff all her life (it was greasy and salty and absolutely delicious) and she died at age 99. We seem now to be a race of lesser mortals.

    2 Replies
    1. re: Querencia
      aphayes RE: Querencia Mar 10, 2011 06:24 AM

      This is what I was referring to http://thepioneerwoman.com/ but your great grandmother sounds like quite a woman!!

      1. re: Querencia
        chef chicklet RE: Querencia Mar 10, 2011 02:50 PM

        That's incredible Querencia! I know, my sister has a couple of friends in Alabama that were in their 90s and both passed away in their sleep! they didn't know each other but their patterns were similar. For breakfast, they had to have their pork back strap,(I think that what it's called) fried eggs and grits oh and a tomato every single morning! She said most of their food was fried, but they ate it every day, and they were hardworking women (in their younger years), once in awhile had a glass of wine or such. Lots of cream, butter, fried green tomatoes, chicken - the whole sheebang. And here I sit counting points, yeah I get 20 today. Something is just wrong with this picture. (Maybe its the tomato?) Well whatever the case, God bless your Great-Grandma, definitely she's on to something

      2. Bryan Pepperseed RE: aphayes Mar 10, 2011 01:29 AM

        Her Italian Drip Beef (I did mine in a crockpot) and seven layer mexican dip are both great choices for Super Bowl parties.

        1. c
          cleobeach RE: aphayes Mar 10, 2011 07:31 AM

          I have a love/hater relationship with her recipes. I think she unnecessary gets a bad rap as I don't think she doesn't try to make herself out to be anything more than wife/mom that enjoys cooking.

          Ones I like:

          filet au poivre
          garlic cheese bread
          marinaded flank steak
          fig pizza
          sea salt truffles
          lemon pasta
          roast red pepper sauce
          red pepper risotto

          I am currently reading her book and it is funny that when she first met her husband, it seems like she didn't really know how to cook the most basic things. She tells funny stories about pasta and steaks that were cooked beyond recognition.

          I regularly visit her site and one thing that shocked me was that she buys her meat from the grocery store. For those that aren't familar with her, she is married to a 4th generation cattle rancher. She explained it as they don't "finish" cattle so she doesn't have a direct source for beef.

          1. toodie jane RE: aphayes Mar 10, 2011 09:20 AM

            Her Oatmeal Crispies are very good--a buttery refrigerator cookie, excellent! Since I cook for one now, with no local relatives to bake for, I often make the dough when I feel like baking, then freeze it in rolls. I can unwrap and slice-n-bake anytime I want just a few cookies, or need some as a gift.

            Most of her recipes very rich--geared for her quite active young family--high calorie and fat content. But some I've tried are very good. She presents them for beginning cooks, with a multitude of photos, and most are fairly basic, either traditional or contemporary favorites. She gives cooking and prep tips that are invaluable for those just starting out in the kitchen, along with healthy doses of self-deprecation and humor. From the comments on her blog, she manages to energize many timid young cooks.

            3 Replies
            1. re: toodie jane
              cleobeach RE: toodie jane Mar 10, 2011 09:30 AM

              I agree that her cooking and prep tips are very useful for less than confident cooks, that is exactly what appeals to my friends - they can follow along step by step, which is HUGE thing for them.

              1. re: cleobeach
                JerryMe RE: cleobeach Mar 10, 2011 06:10 PM

                Agree CB - Step by step shows me what the food is supposed to look like and what implements are needed. PW is the one that got me to try to make sushi. I loved it altho it was a LOT of work. Her best chocolate sheet cake made into cupcakes went over well. I'm not allowed to go to a party w/o those bacon wrapped around crackers appetizers which, seriously, I can't even get past one but there you go. She has gotten a lot of smack down, but that's what happens when you put yourself into the public eye.

                1. re: cleobeach
                  toodie jane RE: cleobeach Mar 12, 2011 02:08 PM

                  Wish we'd had something like this when friends & I were just learning to cook *cough* years ago!

              2. g
                girlwonder88 RE: aphayes Mar 12, 2011 11:03 AM

                I've heard her cinnamon rolls are incredible; anyone here ever tried them? My husband just requested that I make some this weekend and I thought I might give this recipe a go (I'm more of a caramel roll/sticky bun girl myself).

                7 Replies
                1. re: girlwonder88
                  toodie jane RE: girlwonder88 Mar 12, 2011 02:06 PM

                  yes; I have made them several times. I find the dough too rich as is, so just cut down. It's basically a brioche dough (with eggs and butter). You can adjust the amount of eggs and butter to your taste. The pour-over mocha sauce is too sweet for my personal taste, but I like the flavor, so I sprinkle a bit of espresso powder and cocoa on the dough with the butter and nuts, before rolling and cutting. 7 or 8 just fit into a 9" tinfoil pan for giveaways.

                  1. re: toodie jane
                    maplesugar RE: toodie jane Mar 2, 2012 07:49 PM

                    Yeah I find PW's Cinnamon rolls rather rich but then they are cinnamon rolls :) I use Smitten Kitchen's cream cheese glaze (frosting? consistency is somewhere in between) in place of PW's Mocha sauce.

                    Other favorites:

                    Bacon wrapped jalapeno thingies which I am *ahem* required to make for all football gatherings. I've made them with bacon, and without, topping them with panko instead. Fantastic either way. I also get raves for her Pico de Gallo and Guacamole. Love her guac! I don't live in an area where bonafide mexican or even tex mex places are abundant (we're north of Calgary Alberta Canada) so I don't have much to go on except that it tastes fantastic to me! :)

                  2. re: girlwonder88
                    kcchan RE: girlwonder88 Mar 12, 2011 03:52 PM

                    My husband has made these cinnamon rolls, and they really are quite delicious. The recipe is incredibly simple. I like cinnamon rolls that aren't too bready, and the dough is just perfect if you like moister, gooier doughs. We never made the glaze - the cinnamon rolls are great and sweet enough without the glaze (though one of these days I'll try the glaze...)

                    1. re: kcchan
                      slcook RE: kcchan Mar 12, 2011 05:32 PM

                      I've made the rolls, wasn't big on the dough, neede them to be a bit more dense. But the idea of melting butter in the pan before placing rolls in, then the maple flavor glaze- yes! Loved that. Maple flavoring instead of the usual vanilla. Loved it. Making some (again) tomorrow.

                      1. re: slcook
                        girlwonder88 RE: slcook Mar 13, 2011 01:51 PM

                        Hmmm, so it would probably be easy to make them into a caramel roll instead: add brown sugar and a little corn syrup to that butter melted in the pan, and flip after cooking. I'm not a huge fan of maple flavored desserts, which has been my (no pun intended) sticking point about this recipe.

                        1. re: girlwonder88
                          sandylc RE: girlwonder88 Jan 22, 2012 07:47 PM

                          Try subbing maple syrup for the corn syrup.....healthier AND tastier!

                    2. re: girlwonder88
                      rasputina RE: girlwonder88 Dec 31, 2012 09:00 AM

                      I've made them a few times. They are good. The only real change I make is using maple syrup in the glaze instead of maple extract.

                    3. LaLa RE: aphayes Mar 12, 2011 03:39 PM

                      My husband loves this sandwich!

                      4 Replies
                      1. re: LaLa
                        jeanmarieok RE: LaLa May 15, 2011 01:07 PM

                        The Marlboro Man sandwich is a family favorite in our house, too. Quick and easy to make, too. I make her queso and freeze it, to much acclaim, and she has an asian noodle salad that's really popular in my house, too. I like the pig pick'n cake a lot, but have seen that recipe everywhere, so I can't really give 100% creation credit there. Her chocolate sheet cake gets rave reviews every time I make it for an occasion, and it makes a lot!

                        Pretty much everything is just good basic food that you can adjust to your taste.

                        1. re: LaLa
                          LaLa RE: LaLa Jan 23, 2012 05:41 AM

                          Made it aGAIN THIS WEEK! love it

                          1. re: LaLa
                            iL Divo RE: LaLa Jan 23, 2012 10:58 AM

                            I hadn't seen that LaLa thanks for posting. my husband would love it.
                            wouldn't you know I am out of Lawrys-cube steak-those Sara Lee buns-'regular original Tabasco.
                            always love a good reason to go on my favorite shopping mission.
                            this sounds like a perfect SuperBowl sandwich.

                            1. re: LaLa
                              arjunsr RE: LaLa Mar 3, 2012 09:42 PM

                              agreed. love that one. i use the onion straws instead of the regular cooked onions. so good.

                              my cousin loves her red velvet cake recipe.

                            2. LaureltQ RE: aphayes Mar 12, 2011 05:15 PM

                              I LOVE her restaurant style salsa, though I add salt and vinegar. Her chile con queso (velveta, pork sausage, and rotel basically) is also magnificent. I haven't tried tons of hers, but everything I've made has been great.

                              2 Replies
                              1. re: LaureltQ
                                NYCkaren RE: LaureltQ May 15, 2011 09:08 AM

                                Love the salsa recipe.

                                1. re: NYCkaren
                                  hto44 RE: NYCkaren May 15, 2011 10:45 AM

                                  Another vote for her salsa!

                              2. s
                                Snorkelvik RE: aphayes Mar 12, 2011 05:58 PM

                                I've heard raves for her smashed potatoes & the asian noodles.

                                2 Replies
                                1. re: Snorkelvik
                                  somervilleoldtimer RE: Snorkelvik May 14, 2011 09:08 PM

                                  Yes, I like her asian noodles although last summer I made a double batch and there was so much we were eating it until December, or so it felt!

                                  1. re: Snorkelvik
                                    AreBe RE: Snorkelvik May 15, 2011 06:33 PM

                                    We've made the Crash Hot Potatoes at least ten times.

                                  2. diablo RE: aphayes Mar 12, 2011 06:29 PM

                                    Her sour cream pancakes are to die for

                                    2 Replies
                                    1. re: diablo
                                      diablo RE: diablo May 15, 2011 06:25 PM

                                      Made her Ranch Chicken tonight. Recipe is on the website. Went over big. Really, you can't go wrong when a recipe involves both bacon and cheese.

                                      1. re: diablo
                                        HillJ RE: diablo Jan 23, 2012 06:31 AM

                                        Finally got around to making the sour cream pancakes this morning and they are good. Thin and light and brown up nicely. We enjoyed them with maple syrup and fig jam but as is are pretty delish too.

                                      2. j
                                        jlhinwa RE: aphayes Mar 13, 2011 02:33 PM

                                        I love her Cinnamon Baked French Toast--I just made it again this week. I also like her pasta recipes. The 3-cheese stuffed shells is good, as is the pasta with creamy tomato sauce. I have tried a few of her breads--"The Bread," as well as garlic/cheesy breads, and loved those. I tried her favorite turkey brine this year, and that got rave reviews. Also I am a fan of several of her potato dishes. The potatoes gratin is amazing, and I just tried those foil packet potatoes recently and really liked them as well. I know there are more....

                                        What I like about her recipes (besides the idiot-proof instructions and pictures) is that they strike a nice balance between being flavorful and family-friendly, but not overly time-consuming. I have also found that many are easily adaptable--either to reduce the fat/calorie content by cutting down on cream and butter, or to elevate with some additional ingredients and presentations tweaks.

                                        1. Jenny15X RE: aphayes Apr 1, 2011 06:12 PM

                                          My new years resolution has been to learn how to cook, and I would probably still be staring helplessly at random printed recipes if I had not stumbled on her site. Love her. So far my favorites have been:

                                          Corn Chowder with Chiles
                                          Spicy Lemon Garlic Shrimp
                                          Grilled Chicken and Pineapple Quesidillas
                                          Beef with Snow Peas
                                          Penne in a Vodka Cream Sauce (I add sausage)

                                          Up next to try: Spicy Dr. Pepper Shredded Pork, Macaroni and Cheese, Beef with peppers and rice noodles, Duck Curry (minus the duck), Apple dumplings, and whiskey glazed carrots.

                                          1. goodhealthgourmet RE: aphayes May 14, 2011 10:27 PM

                                            have you tried any of her Thanksgiving recipes? she won the Throwdown against Bobby Flay - they might be worth a look:

                                            1. Hank Hanover RE: aphayes May 15, 2011 05:59 AM

                                              I knew of this web site but had never really gone there. I had read and cooked some recipes that were attributed to her. Finally after reading some of this thread, I checked out the site and her articles and recipes.

                                              I found her and her site.... charming somehow. I respect anyone that unabashedly tells you to use a cake mix or whipped topping in a recipe if she thinks that is the thing to use. She obviously knew how to make cakes from scratch. Most of her recipes recommend it.

                                              She is just a country cook and proudly says so.

                                              I'm looking forward to trying her Cajun Chicken Pasta and her "pig cake". Hey with a name like that (pig cake) it's got to be good.

                                              1. h
                                                hto44 RE: aphayes May 15, 2011 10:49 AM

                                                She is going to have a show on the food network. Not sure when it is premiering.

                                                4 Replies
                                                1. re: hto44
                                                  HillJ RE: hto44 May 15, 2011 11:34 AM

                                                  PW debuts on FN August 2011.

                                                  The Pioneer Woman - Ree Drummond
                                                  I'm excited to confirm that I'm doing a Food Network show straight from the ranch. Details to come, but for now I'll just promise you that it'll be fun, a little different, possibly wacky, full of kids, dogs, and horses...and I won't cook anything that I wouldn't normally cook in my everyday life. This would include anything involving bananas or fat substitutes.

                                                  1. re: HillJ
                                                    Hank Hanover RE: HillJ May 15, 2011 12:55 PM

                                                    Got to love a straight forward woman like that. She don't like bananas, they aren't going to be on her show.

                                                    1. re: HillJ
                                                      melpy RE: HillJ Dec 31, 2012 05:24 AM

                                                      I found I didn't like her personality on camera as much as I did in the blog. I was very turned off by the whole thing. She is pretty adorable in print though.

                                                      1. re: melpy
                                                        HillJ RE: melpy Dec 31, 2012 06:04 AM

                                                        melpy, there must be a wide enough appeal because FN keeps filming new shows at the family ranch. I watched the show once and read her blog from time to time and have no preference or feeling about Ree either way. I don't know her, I don't need to have an opinion about her personality.

                                                        I've only tried a few recipes from her 1st cookbook with decent results. I try to keep my comments focused on the recipes though-the hot buttons over PW really don't interest me.

                                                  2. Jadore RE: aphayes May 15, 2011 11:49 AM

                                                    Good food is good food, and hers is yummy comfort nosh at its best.

                                                    1. h
                                                      hto44 RE: aphayes May 20, 2011 04:57 AM

                                                      I made the Penne a la Betsy last night based upon your recommendation and it was wonderful! Thank you!

                                                      1. Berheenia RE: aphayes May 20, 2011 07:03 AM

                                                        I was planning to make her pulled pork for a big group event (I am a New Englander with pulled pork envy) but someone from the New Orleans had already signed up to make it (with an old family recipe which will be delicious). I still would like to hear what people think of PW's recipe. It had Dr Pepper and a can of adobe peppers. Would that kill the average yankee?

                                                        1. iL Divo RE: aphayes Jan 21, 2012 10:31 AM

                                                          I don't know all that much about her.
                                                          only seen her show a couple of times.
                                                          sorry to seem uninformed but what's all the hoopla about?
                                                          she seems nice and all but her recipes are not earth shattering to me.
                                                          guess I'd better watch her more.
                                                          I like the sound of sea salt truffles and have to look up penne al la Betsy

                                                          4 Replies
                                                          1. re: iL Divo
                                                            wyogal RE: iL Divo Jan 21, 2012 10:37 AM

                                                            I think the hoopla is about the website. I enjoy it. There are many facets to her talents and she is kinda folksy, down to earth. I like the photography section, as well as other parts of the website. She makes cooking fun, and normal. She doesn't seem as uptight as some other cooks.

                                                            1. re: wyogal
                                                              iL Divo RE: wyogal Jan 21, 2012 08:51 PM

                                                              not seen the web site more than twice maybe to look at recipes people remarked about.
                                                              I'll have to check it out when time allows.

                                                              1. re: wyogal
                                                                megjp RE: wyogal Jan 22, 2012 06:29 AM

                                                                +1, I think many styles of chef-persona can intimidate people -- especially beginners.

                                                                For instance, imagine as a non-cook I say to myself today that I wanted to start cooking. I've heard a lot about this Alton Brown character, so I seek out Good Eats episodes online. Even if I'm entertained, I'm disheartened because how could I, lowly newbie, ever replicate such precision in such fiddly recipes? I probably don't get too far with this experiment if I assume all cooking is like AB cooking.

                                                                If, on the other hand, I happen upon Ree Drummond, much of Jamie Oliver, or Michael Smith for those of you (likely Canadians) who know his show Chef at Home, I'm envisioning cooking as a much less strict, much more substitutional or creative endeavour. It is something I can do, and doesn't rely so much on strict adherence to the rules.

                                                                (Don't get me wrong, I do love Alton and respect his chops; I just think that if he were the first pro chef I'd seen, I wouldn't have been so confident and recipe-less so quickly in the kitchen..)

                                                                1. re: megjp
                                                                  jlhinwa RE: megjp Jan 22, 2012 08:16 PM

                                                                  Well stated, megjp. I totally agree, and can see how watching cooking personalities like Ree Drummond, Rachel Ray, Paula Deen, Sandea Lee, etc. can make it easier for some home cooks to get started.

                                                            2. iL Divo RE: aphayes Jan 22, 2012 07:27 AM

                                                              opened up & peeked at the site, like it very much, now I know why she's doing so well.
                                                              very likeable and nice pretty easy to roam around site.

                                                              looked up the two recipes I'd read about on here. the penne a la Betsy is probably wonderful. shrimp in pasta isn't our favorite. shrimp scampi is wonderful, all the butter and garlic. I used to do a shrimp recipe with PP's magic spice and beer. haven't done it in 20 years.
                                                              I like the sound of PALB if I'd substitute the shrimp for a high quality sausage sliced as I know my husband would be over the moon. is it wrong to use that recipe but sub out the protein?

                                                              the sea salt truffles look like I'd make them with pure glee.
                                                              gad they look good and love the inclusion of the eaglebrand.
                                                              I'm on that loves salt with sweet, they seem to temper each other.

                                                              1 Reply
                                                              1. re: iL Divo
                                                                KateMW RE: iL Divo Jan 22, 2012 05:36 PM

                                                                I love her Frito Pie recipe...it's a really good and easy chili recipe for a weeknight. I also love her creamy herbed potatoes. So not a diet food, but delicious all the same.

                                                              2. caseyjo RE: aphayes Jan 22, 2012 05:57 PM

                                                                I love her spinach soup; actually made it yesterday! She also has a good recipe for mac and cheese. I usually make it my own way, but I've referred others to her site since she has great instructions. I've definitely been meaning to make the cinnamon rolls, they look great!

                                                                1. r
                                                                  Redstickchef RE: aphayes Jan 22, 2012 07:31 PM

                                                                  I made her rum cake recipe over the holidays a total of four times!!! It was that good, and every event that I either hosted or attended I was asked to make it. I would highly recommend this recipe.

                                                                  3 Replies
                                                                  1. re: Redstickchef
                                                                    Berheenia RE: Redstickchef Jan 23, 2012 05:54 AM

                                                                    I made it for coffee hour after church and it was a huge hit there too,

                                                                    1. re: Redstickchef
                                                                      Redstickchef RE: Redstickchef Dec 31, 2012 09:20 AM

                                                                      Just wanted to upload a picture of the awesomeness, oh and this time I ran out of rum so I used maker's mark instead. Still a hit!

                                                                      1. re: Redstickchef
                                                                        sandylc RE: Redstickchef Feb 19, 2013 10:23 AM

                                                                        That recipe was huge in the seventies. We loved it then....

                                                                      2. iL Divo RE: aphayes Feb 3, 2012 10:49 AM

                                                                        can anyone locate her "flat apple pie" take alongs or whatever they're called? just looked and only see 3 apple pie recipes that aren't what I saw her mention on the commercial.

                                                                        2 Replies
                                                                        1. re: iL Divo
                                                                          jorjagirl RE: iL Divo Feb 3, 2012 11:26 AM

                                                                          Her flat apple pie recipe is on the Food Network website. I have made her Mountain Dew Apple Dumplings several times-wonderful with fresh whipped cream!

                                                                          1. re: jorjagirl
                                                                            iL Divo RE: jorjagirl Mar 2, 2012 05:27 PM

                                                                            thanks jorgagirl, just now getting back to this page, appreciate it, thanks

                                                                        2. SweetPhyl RE: aphayes Feb 3, 2012 11:04 AM

                                                                          Her spinach and mushroom quesidilla is fab and the penne with vodka sauce always wins at my house. She's a charming writer and offers great tips:"don't use the pre-shredded cheese as it's coated with things like cornstarch and failure." She's easy and fun and I'd love to try more of her recipes....

                                                                          1. e
                                                                            ErnieD RE: aphayes Mar 2, 2012 07:57 PM

                                                                            Her spicy shrimp are delicious. http://thepioneerwoman.com/cooking/20... I'm usually doing them with a half a pound or a pound of shrimp, and I have also shamelessly done them with shell-off shrimp. I usually cut waaaay done on the butter, even proportionally and I use sriracha more often then not instead of Tabasco. Usually serve it in a small bowl with some of its sauce to dip or pour on whatever else is being eaten, so my husband has dubbed it Shrimp In A Bowl and that's usually how it is requested.

                                                                            1. AreBe RE: aphayes Apr 3, 2012 07:17 PM

                                                                              Watched her make Caesar Salad on her TV Saturday and used her recipe & techniques today.
                                                                              None of the 3 of us liked the flavor of the dressing - too much Dijon and Worcestershire - we'll stick with Ina's recipe.
                                                                              The croutons did not cook evenly in the skillet even though I frequently stirred & tossed - so much easier for me to toast them in the oven.

                                                                              1. KrystynaCooks RE: aphayes Dec 23, 2012 12:59 AM

                                                                                I am always slow to make a comment on a site BUT I figure if any other readers are NEW to seeing PW on cable like me NOW in Sydney (it airs only weekends) This will start a NEW set of reviews I hope as I like her - a very personable woman in many ways My favourite after watching her on cable today Sunday December 23 2012...MYAN APOCALYPSE DID NOT HAPPEN - is her RED VELVET SHEET CAKE & FUNNY (ingredients) FROSTING The cake ingredients do not seem as-toxic as other recipes that call for a full bottle of red food colouring - May you enjoy it too

                                                                                1. KellBell RE: aphayes Dec 28, 2012 10:34 PM

                                                                                  My faves are:

                                                                                  Crash Potatoes
                                                                                  Pan Seared Rib Eye
                                                                                  Ranch Dressing
                                                                                  Spinach Salad with Warm Bacon Dressing
                                                                                  Perfect Pot Roast (my step dad swears it is better than his moms and tells everyone how I make the world's best pot roast - thanks to Rhee of course)
                                                                                  Bacon Wrapped Crackers (my dad called me today and said he ate all of the ones I brought him on Christmas and claimed he might perish if the FEDEX man didn't deliver any to his house immediately)
                                                                                  Beef with Snow Peas
                                                                                  Mashed Potatoes

                                                                                  1. b
                                                                                    Bethcooks RE: aphayes Dec 29, 2012 07:37 PM

                                                                                    I went to the site and could not find the sour cream pancakes. I found a pancake recipe but there was no sour cream?? Thanks for any help locating the recipe.

                                                                                    2 Replies
                                                                                    1. re: Bethcooks
                                                                                      HillJ RE: Bethcooks Dec 29, 2012 07:47 PM


                                                                                      For some reason Ree took the recipe off her site after her 1st cookbook came out (the recipe is in the book) but many bloggers including Smitten Kitchen still carry it.

                                                                                      I've made the sour cream pancakes dozens of times. They are very light and thin. A short stack won't leave your belly feeling uncomfortable.

                                                                                      1. re: HillJ
                                                                                        HillJ RE: HillJ Dec 29, 2012 07:48 PM

                                                                                        the recipe for the sour cream pancakes is all over the Net.


                                                                                    2. b
                                                                                      Bethcooks RE: aphayes Dec 30, 2012 11:03 AM

                                                                                      Thank you - will look at Smitten Kitchen plus google recipes. The reason I wanted the Pioneer Woman recipe is that it had the chowhounders "seal of approval." : )

                                                                                      5 Replies
                                                                                      1. re: Bethcooks
                                                                                        HillJ RE: Bethcooks Dec 30, 2012 11:19 AM

                                                                                        my pleasure, bethcooks. Enjoy!

                                                                                        1. re: Bethcooks
                                                                                          sandylc RE: Bethcooks Dec 30, 2012 11:25 AM

                                                                                          I don't know if you've made them yet, but I find it best with this recipe to back off on the salt just a tad bit...

                                                                                          1. re: sandylc
                                                                                            HillJ RE: sandylc Dec 30, 2012 12:22 PM

                                                                                            Valid point for Bethcooks, sandylc. I also have modified the recipe over the course of using it...including the addition of spices like cardamom, cinnamon, nutmeg and even thyme (individually not combined) in the batter depending on my mood. What I enjoy about this particular pancake version is the little amount of flour used (7 T) and the light, thin pancake results.

                                                                                            1. re: HillJ
                                                                                              sandylc RE: HillJ Dec 30, 2012 12:54 PM

                                                                                              We're on the same track, HillJ. I put nutmeg in them today. And I decided to write "1/2 cup minus one Tablespoon" on my paper copy for the flour amount.

                                                                                            2. re: sandylc
                                                                                              Bethcooks RE: sandylc Dec 30, 2012 07:27 PM

                                                                                              Thank you - will definitely back off the salt. Making them tomorrow.

                                                                                          2. jenscats5 RE: aphayes Dec 30, 2012 11:51 AM

                                                                                            Since I've been turned onto the Crash Hot Potatoes (who knew?) they are my husband's favorites!

                                                                                            1. foodieX2 RE: aphayes Dec 30, 2012 12:28 PM

                                                                                              I love her pot roast and I recently made her "perfect" potatoes au gratin and my husband is still raving about them.

                                                                                              1. eperdu RE: aphayes Dec 30, 2012 09:04 PM

                                                                                                Like many, I have a love/hate feeling towards her content. I'm NOT a fan of 90 billion pictures to show what a chopped onion looks like. I really wish her content had a link at the top that said, "go to recipe" so I could skip 10-15 pages of pictures.

                                                                                                Now, I don't consider myself an advanced cook by any means nor am I beginner but it's a bit ridiculous IMO.

                                                                                                I have recently found some appealing recipes (short ribs) but haven't yet made them.

                                                                                                I like the recipes just not the rest of the content would probably be an accurate way to indicate how I feel about the "P-Dub."

                                                                                                7 Replies
                                                                                                1. re: eperdu
                                                                                                  HillJ RE: eperdu Dec 30, 2012 09:20 PM

                                                                                                  Except this OP isn't about how you feel or don't feel about Ree Drummond or her blogging style but rather the recipes on the site and variations on popular recipes.

                                                                                                  And, if I'm following your remarks you haven't actually used any of PW's recipes yet.

                                                                                                  Is it really necessary to share your love/hate towards a blogger here?

                                                                                                  1. re: HillJ
                                                                                                    eperdu RE: HillJ Dec 31, 2012 08:34 AM

                                                                                                    I have actually cooked her food. I would not have posted otherwise. My comment was largely directed toward how difficult I find it to get to her recipes because of all the pictures. It's annoying. My apologies if I somehow tread on some invisible line on what was acceptable to post and not to post.

                                                                                                    1. re: eperdu
                                                                                                      HillJ RE: eperdu Dec 31, 2012 08:36 AM

                                                                                                      You misunderstood my reply as well. Folks like us wax poetic around here, eperdu. Doesn't mean we are all in agreement and that gets said too. Althou, CH does have a anti bashing celeb chef policy around here that applies sometimes.

                                                                                                      1. re: eperdu
                                                                                                        HillJ RE: eperdu Dec 31, 2012 08:37 AM

                                                                                                        I have recently found some appealing recipes (short ribs) but haven't yet made them.
                                                                                                        this comment thru me off to understanding you have actually tried a recipe off her site.

                                                                                                        1. re: eperdu
                                                                                                          Hank Hanover RE: eperdu Feb 18, 2013 10:09 PM

                                                                                                          You do realize that on her blog, she posts her recipe with all the annoying yet sometimes informative pictures and then at the end posts the same recipe with no pictures and even has a print button if you like.

                                                                                                      2. re: eperdu
                                                                                                        rasputina RE: eperdu Dec 31, 2012 09:03 AM

                                                                                                        I completely agree that her photos as excessive to the point of distraction. It's annoying to have to scroll so far down to get to the actual recipe. I like pictures, but I don't need the minutae detailed ones she adds. One picture of each step in the process is enough.

                                                                                                        Having said that, the recipes I've cooked have been good and she has inspired me to take up trying some dishes that I'd previously not taken the time to attempt.

                                                                                                        1. re: rasputina
                                                                                                          HillJ RE: rasputina Dec 31, 2012 02:14 PM

                                                                                                          With the growing popularity of Pinterest (and even CHOW has a PIN account) which is photo/illustration driven it appears plenty of "fans" love lots & lots of photos.

                                                                                                      3. boogiebaby RE: aphayes Dec 30, 2012 10:45 PM

                                                                                                        Crash hot potatoes and the Cajun chicken pasta.

                                                                                                        1. c
                                                                                                          cheesecake17 RE: aphayes Dec 31, 2012 12:15 PM

                                                                                                          The crash hot potatoes are delicious. I've made them several times. Last time I made them, I followed the idea but used different seasonings.

                                                                                                          I love the idea of the salad bar with toppings. Did something very similar when I had friends over recently. Served a giant bowl of chopped lettuce, surrounded by small dishes of toppings. Dressings were also on the side. Was definitely a hit!

                                                                                                          1. v
                                                                                                            Violatp RE: aphayes Feb 18, 2013 08:18 PM

                                                                                                            My sister made her lasagna the other night and it was absolutely delicious. Nothing fancy or authentic about it, and to my happiness, it wasn't even very tomato-y. I'm glad my sister made it; I probably would have been scared off by the Kraft parmesan in a can cheese it calls for!

                                                                                                            1 Reply
                                                                                                            1. re: Violatp
                                                                                                              sandylc RE: Violatp Feb 19, 2013 10:25 AM

                                                                                                              It's fine to use good parmesan instead. Or medium parm; Trader Joe's is cheaper than Kraft and much better.

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