KCA909 Recipe Reviews (Pg. 1) - Allrecipes.com (1158266)

Cabbage Rolls II

Reviewed: Jan. 2, 2010

I steamed the cabbage in my electric steamer, best way ever to remove cabbage leaves, it keeps them intact and preserves nutrients. I added fresh minced garlic and more worcestershire. I use low/no sodium tomato sauce and leave out the salt (dietary restriction) . Next time will use 1/2 sausage to give it more flavor, will also use less rice. 1 1/2 T - 2 1/2 T. meat added to each cabbage piece depending on the size of the leaf. Overall, delicious, easy to make.

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4 users found this review helpful

Cream Cheese Blueberry Pie

Reviewed: Jan. 3, 2009

!st attempt at Blueberry pie, it was wonderful. This is not overly sweet, esp. the cream cheese mix. I used a shortbread crust- made in food processor (took about 5 min) Crust was so good - I could eat it plain! This recipe topped it off. I wasn't sure how long to cook the blueberry filling and cooked a bit too long. Cook just until it is still a little runny or it will be stiff & gooey. Not a difficult recipe at all

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8 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 3, 2009

Been making for 6 yrs. Always well loved and often requested. I sometimes use onion soup mix and add worcestshire to give it more flavor. Sometimes add brown mustard also. I add ketchup w/ worcestshire to top also

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0 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jan. 3, 2009

this recipe served 6 adults with no leftovers - the onions were a bit strong to me but not to others, next time I will saute them first. I used cream of mushroom soup (had on hand) and didn't care for the mayo when I tasted it before cooking so added about 1/3 c. sour cream. turned out perfectly. may wish grease pan first since they stuck a bit to the bottom (I used a glass casserole dish) may need to lower temp. for glass next time

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1 user found this review helpful

Chicken Cacciatore from Sunset's Kitchens

Reviewed: Mar. 4, 2003

I made this without mushrooms because I didn't have any. I added a splash of red wine, some (preheated) Trader Joe's green beans (long and skinny) and a pinch of Italian seasoning instead of Rosemary. It was wonderful served with homeade mashed potatoes and "Jiffy" brand cornbread. I used both thighs and boneless skinless breast. My husband raved about this meal!

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6 users found this review helpful

Corn Chowder with Sausage

Reviewed: Feb. 24, 2003

Very quick and easy to prepare, wonderful & filling. I added a stalk of chopped celery with the onion and sausage, chicken broth instead of water and added a splash of sherry to give it that gourmet touch! (Kids probably wouldn't like it with that addition) This will be added to my cookbook, thanks!

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2 users found this review helpful

Pineapple Cobbler

Reviewed: Feb. 15, 2003

Mmmmm, just like the upside down cake, but much easier! Yes, the batter is runny, have faith!

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5 users found this review helpful

Baked Potato Soup I

Reviewed: Feb. 15, 2003

Better than Tony Roma's! It is however very thick as other reviews have stated. It needs to be thinned and add salt to taste. I liked the cheese and bacon cooked into the soup. Make sure the bacon is cooked crispy.

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2 users found this review helpful

Baked Spaghetti I

Reviewed: Jan. 23, 2003

quick and easy to prepare. I didn't use green peppers. I added a few shakes of fennel seed, a shake of orange zest, and a teeny bit less oregano no Parmesan on top. I also used cream of chicken/mushroom (Campbell's) because that's what I had on hand. My husband doesn't much care for spaghetti sauce so this was perfect, more of a pasta dish than traditional spaghetti. Definitely not bland....I plan to try it with precooked chicken chunks next. I'll be sure to post the results!

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0 users found this review helpful

Chili Dog Casserole I

Reviewed: Jan. 23, 2003

Wonderful teen (and husband) pleasing recipe, inexpensive, easy to throw together for a crowd, (when adjusted)and our kids can make it themselves! I added an extra can chili beans with the chili so it wouldn't be dry and cut the buns to just cover bottom of the pan I was using.

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1 user found this review helpful

Broccoli and Provolone Quiche

Reviewed: Jan. 20, 2003

I have made many quiche recipes over the years and this was absolutely the best!. I used Krusteaz pie crust mix for the crust, and Trader Joe's mediteranean cheese mix. (Provolone, Fontina, Kasseri) The quiche took longer, maybe because I used a pottery quiche dish, not a pie pan. OOOOH so worth the wait. My family loves this and I will make it again as soon as I have some leftover steamed broccoli......thanks

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31 users found this review helpful

Ground Beef Stroganoff

Reviewed: Jan. 15, 2003

Glad I checked previous reviews first so I knew what I was expecting. Bland, thin sauce and not enough of it. I added about 1T. worcestshire sauce, 1 T. vermouth,1t.yellow mustard, a few shakes of paprika, s&p, more sour cream and about 3/4 can of crm of mushroom soup.MMMMM now that's a ground beef stroganoff I can serve my husband and 18yr. old son!

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36 users found this review helpful

Beef Stroganoff III

Reviewed: Jan. 6, 2003

I had a chuck roast I didn't know what to do with..I didn't even know stroganoff could be made with this cut of beef! It was SUPERB, and loved by my family and neighbors who we share cooking duties with! 2 husbands and 3 teenaged young men proclaim this to be the best! The secret is long slow cooking! The green onions were different and perfect since I had some I needed to use up! Great recipe! I served with noodles... BTW..Taking the all fat off the meat and cutting it up took almost an hour!!!

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73 users found this review helpful

Sloppy Joes II

Reviewed: Jan. 6, 2003

This is a great standard sloppy joe recipe - what everyone expects a sloppy joe to be, however, as per the reviews it definetly needed more ketchup to make it sloppier! I didn't add green peppers. The recipe was made with ingredients on hand, (I had some ground beef about to go bad and needed to use it)Just as easy as a package seasoning mix and much healthier! Thanks for the recipe!

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1 user found this review helpful

Bread Pudding

Reviewed: Jan. 6, 2003

I've been using this recipe for 6+ yrs & it is my most requested recipe. I make it for comfort food. It is a custard-like pudding, not thick & dry (although I do add a little extra bread. I use unsliced Italian or french bread with crust removed cut or torn in lrg. squares. I add 1 tsp. cinnamon, 1/2 tsp nutmeg and hi-quality fresh vanilla and unsalted butter. This always needs to cook longer than the 1 hour called for. I now use a glass dish so that I can see precisely when it is done and not overcooked.

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87 users found this review helpful