Kate G. Recipe Reviews (Pg. 1) - Allrecipes.com (10089131)

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Kate G.

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Cranberry Hootycreeks

Reviewed: Dec. 22, 2006
Great recipe! I make them all the time. I just do two things differently when I make them as jar mixes: use Domino Brownulated Sugar to avoid having the sugar get hard in the jar, and stick a small crumbled-up piece of wax paper in the top to avoid having the ingredients move around (since the recipe doesn't completely fill the jar.) I cover the top with a small piece of patterned cloth and tie with a ribbon, and you can't see the wax paper.
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179 users found this review helpful

Thai-Style Peanut Sauce with Honey

Reviewed: Jul. 1, 2008
Very good recipe. The only suggestion that I have is that the vinegar is very strong when you first mix it. If you can make it the day before and let it mellow, use all of the vinegar, but if you need to use it right away, I would cut down on the amount of vinegar.
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100 users found this review helpful

Chicken With Orange Sauce

Reviewed: Aug. 3, 2008
Like the other reviewer, I also made only the sauce. I used it as a sauce for a chicken and vegetable stirfry and it was easy and good.
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9 users found this review helpful

Blueberry Buckle

Reviewed: May 4, 2012
We loved this. I made it with frozen blueberries, so it took much longer to cook, (about 13-15 extra minutes in total) but still came out moist and delicious. Next time I may try adding some cardamom to the batter for a little extra flavor in the cake itself. Yum!
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5 users found this review helpful

Stuffed Peppers

Reviewed: May 9, 2011
I made these as written the first time and we thought they were good, but just a little bland. The second time I made them I used brown rice and ground turkey, doubled the Worcestershire, made my garlic and onion powder measurements just a bit "rounded", added about 6-7 drops of tobasco sauce to the mixture, and used mostly red peppers instead of green (personal flavor preference.) I baked them covered in a dutch oven and don't bother basting. With the extra seasoning (especially the tobasco) we really liked them!!
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5 users found this review helpful

Asian Orange Chicken

Reviewed: Oct. 12, 2011
We loved this. I didn't marinate the chicken in quite a full cup of the marinade because I wanted plenty left over for the sauce. I also marinated in a tupperware rather than a bag. To avoid the problems with the chicken's coating falling off, I mixed the water and cornstarch thoroughly, added the reserved sauce mixture to that, cooked in a small pan long enough to heat through, and then added to the hot skillet with the chicken. (I used less oil than was called for, so I didn't have any leftover oil in the pan to remove.) It thickened up perfectly, and got rave reviews from my husband and me.
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4 users found this review helpful

Carrot Cake III

Reviewed: Oct. 6, 2011
I love the review feature of this site. I never made this recipe as written. (I can hear the purists booing and hissing...) I used the "most referenced changes" except for the pineapple, and we LOVE it. I've been looking for a go-to carrot cake, and this is it. With the referenced changes, it's 5 stars.
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4 users found this review helpful

Taco Seasoning I

Reviewed: May 9, 2011
We love this seasoning. Why ever buy pre-packaged again? The only suggestion I would offer to others who are making large batches of this at a time as I do is to NOT double the salt. I usually make a quadruple batch at a time, and only double the salt rather than quadrupling. (The salt is fine if you're only making one batch.)
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4 users found this review helpful

Fluffy Pancakes

Reviewed: Mar. 8, 2013
The recipe is delicious as written, though I do like my batter to be a little easier to pour and my pancakes to be a tiny bit thinner. After making it lots of times, I've made the following adjustments: I almost always quadruple the recipe to freeze some pancakes for quick before-school breakfasts later. I use all white whole wheat flour. (My family doesn't even notice the difference.) I also add vanilla because I love the flavor in pancakes. For the batter thickness I desire, I add about 1 1/2 - 1 3/4 cups water to the quadrupled recipe (so a bit less than 1/2 cup for the original recipe) to make it easier to pour. The batter thickens as it sits waiting to be cooked. With those changes, this is the only pancake recipe we use.
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3 users found this review helpful

Balsamic Bruschetta

Reviewed: Aug. 9, 2010
Loved this recipe. It's very simple to throw together, and delicious as a summer appetizer. I prepared the mixture as written and tasted it. It was quite good, and I could easily have served it as written. However, for my taste, I threw in a little extra parmesan cheese, a few extra sprinkles of salt, and a bit of additional balsamic vinegar. Next time I might add just a little extra basil too.
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3 users found this review helpful

Sloppy Joes II

Reviewed: Oct. 6, 2011
We like this a lot. I've made it a couple of times, and have come to the conclusion that it might be just a tad too sweet. I may play around with it (maybe cut down on the brown sugar) to see if I can keep it tangy, but lose some sweet.
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Oct. 6, 2011
These were good, but not necessarily "to die for." If I make them again, I'll definitely use brown sugar in the topping rather than white. It was sweet, but had very little flavor other than that.
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2 users found this review helpful

Creamy Corn Chowder

Reviewed: May 9, 2011
You should have seen my husband's face when I slid the tofu into our shopping cart... In spite of the rocky start, we both loved this soup. The only modification that I made was to reserve more of the chunks than the recipe suggests because we like our chowder chunky. YUM!
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2 users found this review helpful

Lemony Quinoa

Reviewed: Jun. 11, 2014
We love this!
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1 user found this review helpful

Buttercream Icing

Reviewed: Jul. 12, 2013
I hate to change a recipe the first time I make it and then review, but I did... I used all butter as some reviewers suggested, and I really enjoyed it. Will definitely make again.
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1 user found this review helpful

Blueberry Streusel Muffins

Reviewed: Jul. 12, 2013
We liked these. I feel like they need a little something more in the mix - maybe some cardamom or cinnamon. The crumb is beautiful, and the muffins look stunning. They just didn't taste as great as I wanted them to. I might add fewer blueberries because they were very "wet" in the center for my tastes.
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1 user found this review helpful

Homemade Italian Turkey Sausage

Reviewed: Aug. 28, 2009
We thought this was a really yummy recipe. (We were pleasantly surprised that it was so flavorful.) I doubled the recipe, and as with many recipes, it didn't need double the salt. I would cut back a little on salt if I double it again. I also added fresh minced sage, but I think I would skip it next time. I think the recipe would be delicious as it's written.
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1 user found this review helpful

Marinade for Chicken

Reviewed: Jun. 29, 2014
We liked this a lot and would definitely use again. I left out the salt as other reviewers suggested and it was plenty salty, which is why I gave the recipe as written 4 stars.
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0 users found this review helpful

Pad Thai

Reviewed: Feb. 25, 2013
As written, I would give the recipe 4 stars. As others wrote, it needed more sauce, but the basic flavor was great. I used a 16 oz. package of noodles, soaked them in hot tap water for about 10 minutes and drained. I ended up quadrupling the recipe for the sauce, though I only doubled the red pepper flakes. The store was out of fresh bean sprouts so I used canned, but would use fresh next time. I served ours without the green onions because we don't like them, and used lime wedges for garnish and flavor instead of lemon. We really liked this and would make it again.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 18, 2008
I basically stuck to the recipe except that I did use the recommendation of adding a hint of brown sugar. I used a grill pan to make some grill marks on the meat, and then moved it to a smaller pan to cook it the rest of the way so that I could cover it more easily. The thing that really made the recipe for us was that I topped the filets with caramelized onion. YUM!! I served it with mashed sweet potatoes. My husband said this was the best home cooked meal he's ever had.
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0 users found this review helpful

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