Kathy W. Recipe Reviews (Pg. 1) - Allrecipes.com (1267)

Fresh Cherry Cobbler

Reviewed: Jun. 25, 2011

Not sure the pan size is right because it was very very thin, but OMG the flavor was wonderful. I didn't change anything except used both brown sugar and white sugar to stir into the cherries. I was so excited today when I saw the first sour cherries at the farmers market, and I wasn't disappointed by the recipe I used to showcase them! Nice and buttery, sweet and tart...what more could you ask for!

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5 users found this review helpful

Corn and Black Bean Salad

Reviewed: Jun. 14, 2011

We loved it! I made it an hour before dinner, because I found the recipe late in the afternoon of the day we wanted to use it. It was great. I can't wait to see how much better it will be after it sits the appropriate amount of time! Thanks for the recipe.

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2 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Apr. 17, 2011

I made them exactly as written. We loved them. I make a similar recipe out on the grill and now that I have tried them once following the directions, I am anxious to try them on the grill wrapped in foil. Thanks!

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2 users found this review helpful

Mizithra Browned Butter Pasta

Reviewed: Mar. 25, 2011

This is the way every Greek family serves pasta! Love this pasta, with or without sauce! you need to make sure that the butter is hot enough that it sizzles when you put it o the pasta. This is essential! It should be a nice golden brown.

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7 users found this review helpful

Brisket with BBQ Sauce

Reviewed: Dec. 12, 2010

We loved it. I didn't add the BBQ sauce as we were having a house full of people, and we weren't sure if they all would want the BBQ sauce. I served the sauce on he side, along with horseradish sauce and the natural juices from cooking it, and let everyone pick which way they wanted it. It was tender and not salty at all. I will certainly make this again.

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4 users found this review helpful

Busy Day Barbeque Brisket

Reviewed: Sep. 13, 2010

Made this for a football party on Sunday and doubled it. Every last bit was gone. I did not add the BBQ sauce to the slow cooker because I had different types of sauce (Memphis, honey, Kansas City etc.) out for everyone to make their own favorite. I also made it Saturday, shredded the meat and put it in a foil pan. I put the juices in a separate container to refrigerate overnight. On game day, I took the fat off the juices and added them to the foil pan. Put the covered pan in a 250 degree oven and slowly warmed it up. It was fabulous. I am making it again next week for a different party and will do it with one sauce and add it to the cooker this time. I am sure it will be just as good. Thanks for an unbelievably easy and TASTY recipe!

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7 users found this review helpful

Baked Bar-be-que Chicken

Reviewed: Sep. 5, 2010

Love the cooking method, but we miss the crisp skin you get from barbequed chicken. SO I think next time, and there will be a next time, I will take it out of the oven after 1 hour and baste it with sauce and then put it on low on the gas grill. That should do it for a crisp skin.

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1 user found this review helpful

Bacon Risotto

Reviewed: Jul. 3, 2010

I cut the recipe in half for the two of us and it was perfect...just a little left over. We loved it! I think the recipe is great as is, AND I agree that you can play with this to cater to your own personal taste. We added mushrooms to the bacon while it was cooking. I imagine nuts would also be good in it. Can't wait to try this recipe again.

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2 users found this review helpful

Summer Beer II

Reviewed: Jun. 16, 2010

We made it with raspberry lemonade and it was a huge hit. I bought enoough ingredients to make a triple recipe. At the last minute, I decided to double it instead...I should never have second guessed myself. Our guests loved it. Of course I am sure that the fact that it was 90 degrees on Memorial Day didn't hurt either!

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2 users found this review helpful

Sausage Mushroom Quiche

Reviewed: Jun. 1, 2010

I have been making this recipe for at least 30 years (goodness that makes me sound sooo old). I have made it for dinner, brunch, showers, luncheons...it is always well received and the recipe is requested.

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Absolutely Fabulous Greek/House Dressing

Reviewed: Jun. 1, 2010

This is the dressing we use for our Greek Food Festival at Church! Love it!

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1 user found this review helpful

Greek Lentil Soup (Fakes)

Reviewed: Feb. 23, 2010

I made this without the olive oil for a strict fast meal at church. I added celery and softened the veggies and garlic with a slow simmer in a bit of water. Added vinegar at the end and this was fabulous! I can't wait to try it with the oil once Lent is over. Everyone at church thought I cheated and added the oil, because the flavor had so much depth! Thanks for the recipe!

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3 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 16, 2010

We loved this dish! The cheese mixture was a perfect touch without overpowering the flavor of the fish. I made 4 fillets for 3 of us and we were sad that we needed to split that last one 3 ways. Could have easily made more and we wouldn't have had any leftovers. I thing the fresh parmesan was the key.

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2 users found this review helpful

Brunch Potato Casserole

Reviewed: Dec. 26, 2009

Tried this yesterday for the first time and everyone loved it. I made it exactly as written, except I used yukon gold potatoes (which added to the creamy yellow color). I think it is important to make a recipe in it's original form, before you can be critical of the recipe. I have to admit I was nervous about the amount of mayo. I was afraid it would make the dish greasy, but instead they were so light and creamy. I served it as part of our buffet that included baked ham. My cousins told me I couldn't make it again, because they ate TOO MUCH!!

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3 users found this review helpful

Mashed Potato Soup

Reviewed: Nov. 30, 2008

Could not be easier!! Tasted good, but a little bland for our taste. I made sure I made it exactly as written before I added anything that anyone else suggested. We certainly could eat it this way, but you can also make it into a loaded mashed potato soup quickly and easily, by adding cheese and bacon. I look forward to using my leftover mashed potatoes this way and playing with the taste too. There is nothing better than a good basic recipe that you can change to suit your family!! Especially when it is this easy to make. Thanks so much for the recipe!

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23 users found this review helpful

Fantastic Black Bean Chili

Reviewed: Nov. 3, 2008

I have to say that this is something I will always make a day ahead. While I was cooking it I wasn't impressed, actually I was dissappointed! I figured that we were going to toss the leftovers after we ate it the next night. Well I was wrong! The flavors melded together very nicely and we all loved it! I doubled the recipe, but I did not double the beans. 6 cans for 2 pounds of meat seemed too excessive. I could have added one more can, but was glad that I didn't increase it to 6. This way flavor of the turkey was not overpowered by the beans. Thanks for the recipe!

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5 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Sep. 27, 2008

We enjoyed this very much...I will definately double it next time. I served it over rice and used reduced fat soup and cream cheese. I am very glad I read some of the reviews before I made this dish or I probably would have added chicken stock to the first stage of the cooking process. The chicken was very moist and juicy...I will recommend this recipe to all my friends...Thank you!!!!

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1 user found this review helpful

Hazelnut-Mushroom Pilaf

Reviewed: May 19, 2008

We loved this recipe. I used slivered almonds instead of hazelnuts, because that's what we prefer. Otherwise made the recipe as it is submitted. It was great! I made it to take to another house so I actually added a little more broth, because I knew it would stay moister that way!! Thanks for the recipe!

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5 users found this review helpful

Creamy Pasta Bake

Reviewed: Mar. 16, 2008

I made this for a church function, serving 100 people. They loved it, and it couldn't be any easier. I follwed it exactly. I assembled it a day ahead: added some water to the pan before I baked it; kept the pan covered while I baked it. It took a little longer because of the quantity and the fact that it was cold. We have filed this recipe with the rest that our women's group use over and over.

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6 users found this review helpful

Hawaiian-Style Meatballs

Reviewed: Dec. 18, 2007

The sauce was great. One of my guests actually said that they wanted to use a piece of bread to eat the rest of the sauce on their plate! Thanks for the recipe!

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4 users found this review helpful