Kate Recipe Reviews (Pg. 1) - Allrecipes.com (10208217)

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Ooey-Gooey Cinnamon Buns

Reviewed: Jun. 2, 2014
Yum! I used this recipe to make cinnamon buns (w/o the sticky goo). I've never made them from scratch before so I was a little nervous but they turned out very nicely. I did everything in the recipe except the part where you make the sugar/butter/pecan stuff. Just put the cut rolls in a buttered dish, let them rise, and then baked them. I glazed them with a little maple syrup when they came out of the oven. So so good! Oh and I added a little vanilla to the milk mixture out of habit but I'm not sure if it really made a big difference. Thanks for the great recipe! Will be making again! Would like to try the gooey buns next time.
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Uncooked Banana Pudding

Reviewed: Jan. 23, 2013
AMAZING. So yummy. I love the sour cream in this, it gives it a little tang. I also tossed my banana slices with lemon juice to keep them from browning. I was worried they would taste sour, but they were good. I layered all ingredients in a trifle bowl, and had extra whipped topping so I layered that in too, and on top. Sprinkled nutmeg on top too. Let it sit for a couple of hours in the fridge and the cookies were perfect, mostly soft but still a little crunchy. Thank you for such a great recipe! Way better than making tons of banana bread to use up all my bananas!
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Big Soft Ginger Cookies

Reviewed: Dec. 7, 2012
These are AMAZING. So delicious. I used butter instead of margarine. They have a nice little crisp on the outside, and very soft and chewy on the inside. Just perfect. The only little criticism I have, is that they were a little too sweet. I think next time I will reduce the sugar to 2/3 cup, because you are adding extra sugar on the outside. Thanks so much! I couldn't stop eating the dough!
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Basic Corn Muffins

Reviewed: Nov. 23, 2012
These were great! I used 1/3 cup oil instead of a 1/4, but that was a measuring mistake, haha. And these made 10 muffins for me. Thanks!!
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Banana Cake II

Reviewed: Oct. 29, 2012
Just made this recipe into cupcakes! Followed ingredients exactly, just measured into paper-lined muffin tin, filling cups almost to the top of the paper. Baked for 25 minutes at 350. They stayed pretty flat, didn't rise up too high. Torn between making a caramel frosting or a peanut butter frosting! I did just try one plain, and they are really really good! Very soft and sweet. Thanks!
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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Oct. 29, 2012
I had cabbage that needed to be used up so I thought I would give this a try. I used what I had on hand. I had regular cabbage so I added a package of harvard beets (sweet and sour cooked beets) that I had made earlier in the season. I made this in the slow cooker, threw my beets in frozen, and layered the cabbage and apples on top. Didn`t measure, just put in enough to fill it. Added one sliced onion too. I used brown sugar because that`s what I had, and regular vinegar. Sprinkled with a good generous pinch of salt, added a couple of spoonfuls of butter on top and sprinkled with black pepper and cloves. Cooked this on high about 3.5 hours. Was really good, nice and tangy! Thanks for the idea!
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Quinoa Side Dish

Reviewed: Sep. 26, 2012
Really good!! I honestly forgot all about toasting the quinoa, haha, until after I put the broth in! I did saute the onions in the butter first. Added chicken broth because that's what I had. Used about 1/2 tsp of garlic powder because I had no garlic, and added some freshly ground black pepper. I didn't have fresh thyme, but did have the parsley. This took closer to 30 minutes to cook. I added about 2 tbsp of lemon juice at the end with the parsley and this MADE the dish. I loved the tangy lemon. I seriously had to force myself to stop eating it!
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Peanut Butter Marshmallow Squares

Reviewed: Sep. 26, 2012
I love these! My Gram always makes them. I'm surprised it doesn't specify that you need to use the coloured mini marshmallows, because that is a HUGE contributor to the yumminess. Also I've never had them with nuts, so I left them out. I like the coconut sprinkled over top. We like these right out of the fridge so they are good and chewy! I don't use a double boiler, just melted chips, butter and pb in the microwave until melted, but not too hot and mixed in the marshmallows. Yum yum YUM!
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Baked Salmon Fillets Dijon

Reviewed: Sep. 26, 2012
This was amazing! I don't even like salmon, but I try to eat it once in awhile because it's so healthy. But now I'm going to be looking forward to it! I had some maple dijon mustard in the fridge, I used about two heaping spoonfuls on the salmon. Didn't use the salt and pepper (just plain forgot!). Mixed plain breadcrumbs (was all I had) with some melted butter and sprinkled over top. Baked for about 15 min at 400 and my fish wasn't done but the breadcrumbs were burning! So I decreased temp to 375 and baked another 20 minutes (it was a big piece!). So so sooooo good!! THANK YOU.
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Blueberry Cream Muffins

Reviewed: Aug. 2, 2011
YUM! I only made half the recipe, and it made 12 really big muffins. I added more blueberries, more like 1 and a half cups (I didn't measure) and also added half a teaspoon of nutmeg, which really tasted nice. I used 1/3 cup of oil (instead of 1/2) and used fat free sour cream. I was worried they wouldn't turn out without all the fat from regular sour cream, but they are nice and soft and fluffy. A couple tips: the recipe says to mix the dry ingredients and alternate with the sour cream, but the muffins might get tough this way. I mixed everything BUT the flour (even the baking soda and salt) together (in the order listed) then added the flour in two additions, and used a spatula to fold it in. And don't use a mixer, it overbeats it and you get tough muffins. Because my muffins were pretty big, I had to bake them an extra 5 minutes, and they turned nice and golden on top. The only thing with using the fat free sour cream (or plain yogurt I imagine) is that the muffins have a slight tang to them (which I love) but if your berries are tart, it might not be pleasant.
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Honey Lemon Cookies

Reviewed: Jun. 30, 2011
These smelled SO good when they were baking. I had to use sour cream instead of yogurt, I only had half the amount of honey required, and I added a tsp of vanilla extract. Next time I will add more lemon zest, and a bit more salt I think. Thanks!
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Best Brownies

Reviewed: Jun. 10, 2011
Mmmmm. These are good. I didn't even make the icing for them. Glad I took one reviewer's advice and didn't use a mixer for these. Just stirred with a wooden spoon until they were mixed. They were a little fluffier than I'm used to, but not cakey. I added a bit more salt, and more cocoa, just personal preference.
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Easy Red Beans and Rice

Reviewed: Jun. 10, 2011
It was ok. I ended up adding some flour (mixed in water) to the sausage mixture because it was too juicy. I agree with other reviewers, it tasted kind of flat and bland, even with all the good stuff in it. I think next time I will use seasoned rice. It's pretty healthy and quick so I will probably make again, thanks!
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Flourless Peanut Butter Cookies

Reviewed: May 27, 2011
So easy, so yummy! You MUST add some salt. It just makes them so much better. About a generous pinch is enough. So good :)
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Potato Spinach Casserole

Reviewed: Apr. 26, 2011
Yummy! I used this recipe to use up leftover mashed potatoes. I sauteed a couple tablespoons of red onion (thats what I had) with a tbsp of butter and added about 2 cups of fresh baby spinach and cooked until wilted. Mixed about 1/2 cup sour cream into the mashed potatoes, with sea salt and cracked black pepper. I added about a tbsp of chopped fresh rosemary to the potatoes, and a few tbsp of grated fresh parmesan (it was the only cheese I had!). Mixed it all together. I was afraid of it sticking so I brushed the dish with butter. And brushed the top with butter and a few more sprinkles of cheese. Baked for 15 minutes then broiled for 5 to get a nice brown top. Very yummy, going to be my new fave way to use up leftovers!
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Garlic Croutons

Reviewed: Apr. 23, 2011
I will give this 5 stars because as written, I'm sure it will be very good. However, I only had stale sandwich bread on hand (whole wheat) and the garlic in a jar (which I don't really like) and some of the bread cubes were really soggy and even after 45, yes 45, minutes of baking (and careful watching, and turning) these pieces are still not 100% crunchy but I'm giving up because I don't want the other ones to burn. I had to douse these in sea salt, italian seasoning and fresh cracked black pepper because all the garlic burned off. I wish I had some parmesan cheese which might've made them better. They are ok, but not super. Still too sweet and bready. I wanted salty, garlicky and crunchy. Oh well. Like I said, I'm sure if I had done this recipe to the letter it would've been better! I think I might try olive oil next time. I love it, and I think it wouldn't make my bread really soggy like the butter did. I think you would get the best flavour if you sauteed the garlic and any herbs in the oil then strained it and mixed it with the bread with sea salt and fresh ground pepper. Also I think the French bread (or any crusty bread) is a must because my good old bagged sandwich bread is just too soft and smushy and soaks up the butter and stays soggy. But that's just my opinion :) Will definitely try this again!
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Zucchini Raspberry Cupcakes

Reviewed: Apr. 10, 2011
Not bad. I added more cocoa because I wanted them to be really chocolatey. These were more like muffins than cupcakes. I just dusted them with icing sugar instead of frosting them.
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Shepherd's Pie VI

Reviewed: Feb. 23, 2011
This was a good recipe. Of course, like other reviewers, I added my own touch. I added fresh rosemary to the mashed potatoes - so good! And I used a bit of balsamic vinegar - you can use this if you don't like worcestershire sauce - it gives the dish the same savoury tang. Although I used balsamic and the worcestersauce. Also I used tomato paste instead of ketchup. Added 1/2 cup each of frozen peas and corn to the meat mixture. Thanks for a great recipe!!
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Mom's Zucchini Bread

Reviewed: Oct. 24, 2010
Very good! I used extra virgin olive oil, only about 2/3 cup because I had frozen zucchini that was very moist. I also used brown sugar instead of white, 1 1/2 cups, and I added a pinch of nutmeg and cloves. Thanks for a great recipe to use up my zucchini from the garden! Will do this again and again.
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Onion Rice

Reviewed: Oct. 3, 2010
Surprisingly good for a short simple recipe! I used olive oil, yellow onion and brown rice. I also added a tsp of salt-free roasted garlic seasoning spice.
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