Katherine Recipe Reviews (Pg. 1) - Allrecipes.com (1002977)

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Mushroom Blue Cheese Turkey Burgers

Reviewed: Jan. 18, 2015
Changes I made: canned mushrooms, drained and squeezed dry with a tea towel, then diced; sauteed the onions; 1 T Worchestershire + 1 T soy; 1/8 t table salt; added blue cheese crumbles to the meat mixture; added a dash of egg whites (only because I had some I needed to use in the fridge); and cooked them on a cast iron griddle. They were excellent. I will definitely make them again.
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1 user found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Apr. 30, 2010
I was happy that these burgers held up well for me. I read the reviews and removed as much liquid from the equation as possible. I set the onion and pepper on a kitchen towel and drained as twisted out as much moisture as I could. I also dried the beans after draining and rinsing them. The burgers shaped beautifully and we grilled them without mishap. They looked beautiful. I like the recipe and will use it again. Unfortunately I had to take it down a star, because my husband still wasn't too fond of the consistency. He said, "It tastes like refried beans of a bun." He wasn't necessarily saying that's a bad thing, but it wasn't totally complimentary, either. Anyway, the recipe is definitely a great starting point which can be altered based on your personal preferences.
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2 users found this review helpful

Honey Glazed Stuffed Chicken

Reviewed: Jan. 30, 2010
I read the reviews and made a couple of minor changes that I think made all the difference for the success of the dish. We half-way-cooked the bacon before wrapping the chicken. Also, once the chicken was wrapped in bacon and placed in the baking dish, we sprinkled the bundles with dried thyme and misted them with olive oil. Our chicken pieces were large, so they needed about 35 minutes to cook, but that was not a problem. We enjoyed the recipe and will use it again in the future.
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12 users found this review helpful

Marinated Venison Steaks

Reviewed: Jan. 8, 2010
I made this exactly as directed, including marinading the meat overnight. I liked the flavor, in general, but I thought the vinegar was too strong. My husband, who is used to NC style bbq with vinegar, complimented it. I shared some leftovers with a friend and he complimented it, as well. I will probably use the recipe again.
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2 users found this review helpful

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: Nov. 12, 2009
This was very good and I'll be making it again. I almost gave it 4 stars, because the sauce was soupy at first, but it was easy to fix. I added a little bit of Wondra Quick Mix flour and it thickened nicely. I used the shallot & chives flavor of Boursin.
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1 user found this review helpful

Simple Southwestern Chicken Salad

Reviewed: Feb. 9, 2007
I made this using Taco Seasoning I, for which I reduced the salt by half and left out the crushed red pepper. I made those changes because I know the chili powder I use is particularly salty and spicey. Plus, I boiled the chicken in water with bouillon cubes, which added salt. I prepared the mixture and served it in Athens Mini Fillo Shells as an hors d'oeuvre. I received many compliments. I will make this again. It is a great make-ahead dish, because the shells are happy to stay in the refrigerator for a week and the "salad" is fine in the refrigerator for a day or two.
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4 users found this review helpful

Beef with Vegetables

Reviewed: Aug. 29, 2006
Sorry, but I am surprised by the great reviews this recipe received. The sauce did not thicken at all for me. It stayed very thin and soupy. By the time I gave up and added more starch, the ingredients were all overcooked. If I use this recipe again, I'll definitely decrease the amount of beef broth that I use or increase the amount of starch from the start.
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13 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Apr. 23, 2006
I thought this worked very well and we will use the recipe again. We used three cloves of roasted garlic, b/c we made some earlier in the week and we like garlic. We used 1 1/2 tsp. of cumin, b/c other reviewers mentioned it and husband doesn't like cumin. We used Greek flatbread iso pita, b/c we had a lot of it (thanks to Costco). We carefully used an electric chopper and couldn't imagine not using it. We used 3 Tbsp. of mix to form each patty, which gave us 9 ovals. We chilled the patties for 20 minutes before we fried them. We think that worked well b/c it gave the patties time to "set" while we were making the tzatziki and it gave the tzatziki time to flavor while we were frying the falafel.
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2 users found this review helpful

Pear and Gorgonzola Cheese Pizza

Reviewed: Apr. 28, 2005
I used two personal sized pre-made pizza crusts and it worked well. I was sure to make the slices of pear very thin and I think that contributed to the success of the pizzas.
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4 users found this review helpful

Italian Dressing Mix

Reviewed: Apr. 14, 2005
This is a very good dressing mix. I agree with many other reviewers, though.... I use less salt and either all garlic powder or a mix of galic salt and garlic powder. Like Stephanie, I also prepare this in a Good Season's cruet. I use the lines on the bottle (vinegar, water, oil) and 2 heaping tablespoons of this mix.
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153 users found this review helpful

Fresh Spinach Salad

Reviewed: Apr. 14, 2005
I really like this dressing for fresh spinach. I also use a little less sugar and onion, as previous reviewers have mentioned. The recipe makes a large quantity of dressing, so I often just make 1/2 the amount of dressing; that's plenty for me and my husband to use for a couple of days.
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8 users found this review helpful

Steak Salad

Reviewed: Jul. 27, 2004
My husband really liked this, but I wasn't crazy about it. He loves blue cheese and I don't, so that explains it. Otherwise, this is similar to "Black and Blue Salad" that is served at many restaurants.
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5 users found this review helpful

Grilled Chicken Salad with Seasonal Fruit

Reviewed: Jul. 21, 2004
I liked this, as did my husband, and I will probably make it again. But, it is surprisingly mild. It seemed to lack a little.... je ne sais quois. Maybe I'll try adding another vegetable or some cheese next time, and/or using raspberry vinegar, as another review suggested.
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11 users found this review helpful

Strawberry Angel Food Dessert

Reviewed: Jul. 20, 2004
I took the advice of other reviewers. I used 3/4 cup of sugar, 2 lbs. of strawberries, 9 ounces of strawberry glaze, light cream cheese, and light Cool Whip. I used an egg slicer to slice the strawberries. I made it a day in advance and it was fine. I received several compliments and will make this again.
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1 user found this review helpful

Tapenade

Reviewed: May 9, 2004
The key to this recipe is rinsing the kalamatas and the anchovies really well. To the person who said it doesn't look pretty: I suggest that you present it with a thin layer of bread crumbs sprinkled over the top of it. Or, use cookie-cutters (stars, hearts, lighthouses, whatever) to cut shapes out of mozzarella or provelone slices to place on top of it. More generally, I think this is better suited to being offered as a canape (read: served already spread on the slices of bread). I agree that the general public might not choose to test a bowl of black mushy stuff. Plus, a little goes a long way; someone unfamiliar with tapenade might try a huge heaping tablespoon on a tiny piece of bread and be overwhelmed.
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190 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Dec. 20, 2003
I gave this recipe three stars because my husband said he thought they were "pasty." He rarely criticizes my cooking and he loves peanut butter. But, I liked them and will make them again. I do recommend adding a little cinnamon and nutmeg; chilling the dough for 30 minutes before forming the balls; lining the cookie sheets with parchment paper; and criss-crossing them with the tines of a fork. The dough does not spread much during cooking, so they can be pressed down quite a bit.
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5 users found this review helpful

Slow Cooker Barbeque

Reviewed: Oct. 3, 2003
I used a 3.64 lbs. boneless chuck shoulder roast ($1.99/lb.). Instead of powders, I used a large coarsely chopped onion and a lot of diced garlic from a bottle. It cooked for 7 hours, then sat for approx. 45 minutes. I agree with the other reviewers; the "au jus" was too runny. So, I did drain most of the liquid. Then I coarsely chopped the meat (it did not "shred" well with forks), put it back in the crock-pot, and added most of another bottle of bar-b-que sauce. I left it on low for another 30 minutes, until it was time to leave for the party. I used "Sweet Baby Rae's" bar-b-que sauce, which my husband thought was quite sweet, but I liked it. We received many compliments. I will definitely make this again.
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5 users found this review helpful

Bodacious Broccoli Salad

Reviewed: Sep. 3, 2003
I made 1/2 this recipe for a small dinner party and it was very well received. I followed the advice of other reviewers; I blanched the broccoli and decreased the amount of black pepper. I also used turkey bacon and 2 packets of Splenda (sugar substitute). This is a great make-ahead, Atkins-friendly dish. I will definitely make it again.
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2 users found this review helpful

Amby Rae's Cucumber Salad

Reviewed: Aug. 26, 2003
I agree with the other reviewers.... This is the right list of ingredients, but the amounts called for are not correct. I used 1/2 a cup of sour cream for one large cucumber and I still thought it was a little too much. I also used less olive oil and some sugar, as another reviewer recommended. So, although I only gave this recipe two stars, the sauce I made based on this recipe turned out just fine. I will be keeping my notes about it, because it is good for pita bread-type sandwiches (falafel, gyros, certain sausages, etc.).
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5 users found this review helpful

Hummus III

Reviewed: Jul. 2, 2003
I thought this was an excellent recipe, because I followed the advice of previous reviewers. I reserved the liquid from the beans and used almost 3 tablespoons of it to thin the hummus to the consistency I wanted. Also, I only used 2 tablespoons of tahini. I have taken this to two parties recently and I received compliments both times.
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5 users found this review helpful

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