Cathietay Recipe Reviews (Pg. 1) - Allrecipes.com (1081929)

Moroccan Salmon Cakes with Garlic Mayonnaise

Reviewed: Apr. 30, 2008

This recipe is FANTASTIC and will be a regular in our household. I made 2 minor(I think) changes - I am down under and the 'average' canned salmon can is 210g (not 413g) so I used this, about 2/3rds the spinach and one whole egg. After forming the patties I left them in the fridge for 1/2 hour before pan frying in a non stick pan & 1 Tbsp of olive oil they did not crumble at all.

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4 users found this review helpful

Veggie Lasagna Florentine

Reviewed: Feb. 10, 2008

My first attempt at a meatless lasagna and it was delicious. I made a few small changes - like others I did not cook the noodles I used pre-cooked no boiling required (the only way to go). I halved the recipe as cooking for two. I used Fresh mushrooms, added a carrot and chopped all vege's very finely using the chopping attachment of my blender. The sauce came out looking like meat sauce as the veges were cut up fine, and cooked quicker. DH raved about it and we are looking forward to the leftovers.

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14 users found this review helpful

Chicken Fricassee

Reviewed: Oct. 17, 2007

Lots of gravey and I liked the vegetables but even with the addition of garlic and some chicken stock in place of water still very bland. I probably won't make this again.

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8 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Sep. 25, 2007

Loved the Marinade my roast was only 3.5 pounds but used the whole marinade and a touch of lemon Juice - marinated for 24 hours and then roasted. DELISH and my DH thinks so too. I read all comments b4 making so roasted at a slower heat. Have to comment about Lamb roast leg sizes, anything larger than 5 or 6 pounds has to be a hogget not a lamb so of course will need more marination - Older :-)

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5 users found this review helpful

Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

Reviewed: Aug. 8, 2007

I scaled the recipe to suit the smaller number I was cooking for. I have made it a couple of times and think it is a great fall/winter dish - a change from 'mashed potatoes again!'. Haven't made ahead yet but have used lefovers as a topping on shepards pie delish.

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8 users found this review helpful

Baked French Fries I

Reviewed: Aug. 8, 2007

Quick, easy and pretty healthy for French Fries. Like others I cook at aroung 400 and keep checking them - they do not take 45 mins.

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2 users found this review helpful

Baked Tofu Bites

Reviewed: Jul. 24, 2007

Very Yummy didn't have any liquod smoke so didn't add it.

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0 users found this review helpful

Breaded Brussels Sprouts

Reviewed: Jul. 24, 2007

DH and I are not brussel sprouts fans but for budget and variety I try to eat seasonly & they are one of the few cheap greens at the moment (midwinter NZ) This is a fantastic recipe makes them edible - still tastes like bussel sprouts though.

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1 user found this review helpful

Greek Style Potatoes

Reviewed: May 20, 2007

I took the advice of others and used less water, I also took off the tinfoil and let the potatoes dry off a bit. Delish

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0 users found this review helpful

Mushroom Meatloaf

Reviewed: Apr. 28, 2007

My first try @ meatlaof, husband & I both loved it. I must admit I made some additions based on other reviews; I added garlic to the meatloaf mixture & some slice of cheese to the middle; finally I topped the meatloaf with MISSMEGHAN's glaze. Can't wait to try the leftovers.

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4 users found this review helpful

Potato Puff Casserole

Reviewed: Mar. 3, 2007

Added a few chives and it was a big hit

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3 users found this review helpful

Penne and Vodka Sauce

Reviewed: May 16, 2006

This easy & tastes so good. I am giving my version a four as I did not have pancetta - used regular bacon and diced onion & garlic, near the end a pinch of herbs. I also served with chicken & basil tortelleni as that is what I had on hand, plenty of flavour. Looking forward to finding some Pancetta in NZ & trying it the original way.

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11 users found this review helpful

Asian Salmon

Reviewed: May 9, 2006

This was FANTASTIC - I was cooking for two so used just over 1lb of Salmon but used the prescribed amount of sauce ingredients at the suggestion of other reviewers. Was hoping for a some leftovers but DH made them disappear. Didn't have dill so served with basimati rice & steamed veges.

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4 users found this review helpful

Brussels Sprouts in Mustard Sauce

Reviewed: May 7, 2005

Neither my husband or I are brussel sprout fans but boiling in the broth really did take the bitterness out of the sprouts - the sauce was tasty as well. Good with Corned beef & mashed potatoes.

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27 users found this review helpful

Greek Bifteki

Reviewed: May 7, 2005

I loved this - can't wait to cook them again, so quick and easy the feta in the middle is really tasty, like Joan I used a George Foreman type grill - all the extra fat just dripped away & both sides cooked at the same time.

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3 users found this review helpful

Chicken Supreme II

Reviewed: May 7, 2005

Like others I used fresh mushrooms and garlic, I didn't have any light cream so I just used milk - the sauce was delicious my husband insists this becomes a regular meal.

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7 users found this review helpful

Italian Stuffed Zucchini

Reviewed: Feb. 16, 2005

I modified the recipe alot but it was great I will definitely try it again keep it italian even rather than the Mex sytle my husband loved. I didn't have any TVP so I used ground beef left over from last nights burritos (already spiced and tomatoed) and Salsa in place of the pasta sauce, I left out the parmesan and it wasn't really needed with the salsa. Next time I'll try it Italian style.

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9 users found this review helpful

Zucchilattas

Reviewed: Feb. 15, 2005

I used a little less tomato and used all the mixture to fill the tortillas, I then covered them with Salsa and cheese - thou not quite as much as the recip called for. It tasted fantastic and I will definitely make this again. The leftovers were great for lunch the next day as well.

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4 users found this review helpful

Continental Chicken

Reviewed: Nov. 8, 2004

I used boneless chicken thighs (half the weight as I was cooking for two) cut into pieces, & fresh mushrooms. I used a full can of chopped tomatoes, to make up for the mushroom liquor and more olives as two tablespoons didn’t seem enough. It didn't need as much cooking and had a little too much sauce but still tasted fantastic. I will definitely use this recipe again.

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5 users found this review helpful