Kate Recipe Reviews (Pg. 1) - Allrecipes.com (10279763)

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Best Chocolate Chip Cookies

Reviewed: Jan. 3, 2012
This is a great jumping off point for chocolate chip cookies. I followed one of the suggestions for adding cream of tartar, and my cookies did look extremely appetizing and perfectly baked. I've never been able to achieve such cosmetic cookies before! I felt as though there was still something missing from the flavor, so I'm going to experiment the next time. Maybe some orange peel?
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2 users found this review helpful

Sausage Flowers

Reviewed: Dec. 2, 2011
Perfect as is, and deceptively simple. They look so pretty, you don't even want to eat them! Note: you don't need a mini muffin tin. I had a regular muffin tin, and it came out fine. I imagine the mini muffin tin just might make them look different.
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4 users found this review helpful

Pork Tenderloin with Balsamic Plum Reduction

Reviewed: Oct. 3, 2011
This was incredible! I used exactly what the recipe called for, but decided to double the sauce ingredients minus the plums (read in a previous review). The balsamic gave the sauce a wonderful bite, and kept it from being overwhelmingly sweet. I did not add the optional blueberry juice, but I would have if I had it. It's also a nice choice because it's not too labor intensive: once the pork goes into the oven, it doesn't take very long for the sauce to reduce properly. All in all, an deceptively simple meal that yields the look and taste of a restaurant quality dish!
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9 users found this review helpful

Chicken Tequila Fettuccini

Reviewed: Oct. 3, 2011
I agree with most of the other users: this recipe has fantastic ingredients, but the chicken has to be prepared another way. It's the only thing preventing this from being a five star recipe. I decided to try marinating the chicken in soy sauce/lime juice for about an hour before dinner, and sauteed it until well browned on both sides. I didn't, but would follow the recommendations to take the meat tenderizer to the chicken to have it cook more evenly. Maybe next time, I'll be more adventurous and bust out our Cuisnart Griddler (we lack a real grill, but I'm sure that would be fabulous as well). Aside from experimenting with the chicken, the ingredients are spot on: don't change anything else!
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1 user found this review helpful

Asparagus with Parmesan Crust

Reviewed: Sep. 26, 2011
Just perfect. Doesn't need a thing. It's even good without the vinegar (but balsamic vinegar is divine, so don't, unless you're like me and forget things...)
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2 users found this review helpful

Ratatouille Bake

Reviewed: Aug. 4, 2011
This recipe is brilliant for two reasons: the seasonings are simple and work well with the garlic to create a wonderful, vibrant flavor; and you can really use just about any vegetable combination that you please. I'm sure the recipe is delicious as is (hence my confidence in giving 5 stars), but I feel the need to disclose what I changed: Neither the man nor myself really like eggplant, so I used yellow squash and mushrooms instead. I followed another user's recommendation of fire roasted tomatoes, and I used an Italian blend of cheese that included mozzarella. I easily could have eaten it until I burst, and just think of all of the vitamins you're getting from all those veggies!
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4 users found this review helpful

Chile-Garlic Shrimp

Reviewed: Jul. 2, 2011
Perfect as is. Was very spicy, but the cilantro and lime juice complimented the flavor of the buffalo seasoning very nicely. I think I'd even get rid of the crushed red pepper flakes, because the McCormick packet has more than enough heat. I served it with rice (flavored with chicken stock) and corn with lime juice and cilantro. Mmmmm
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4 users found this review helpful

Quinoa Tabbouleh

Reviewed: Mar. 8, 2011
So good! And so fresh tasting! I followed it to the letter and it was fantastic. Later on, I added a wee bit more salt, and to make it more of a meal, I added some crumbled feta cheese. It is delicious both ways!
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5 users found this review helpful

Shepherd's Pie VI

Reviewed: Mar. 8, 2011
A very good base recipe, very easy to tweak. For example, instead of carrots, I substituted frozen peas and corn, which worked wonders. I also followed another reviewer's suggestion and added worcesteshire (I can't spell it to save my life) to the meat as it was cooking. This is especially important if you're substituting with ground turkey, as I did. I also used low fat cheese, and everything tasted great!
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1 user found this review helpful

Strawberry Salad

Reviewed: Aug. 18, 2010
This salad is fantastic AS IS. No alterations. OK, maybe some slight alterations with amounts b/c I rarely use exact amounts on anything. I just kind of eyeball it and go yup, that looks good. Oh, and I used Brianna's creamy poppyseed dressing. Absolutely perfect! I get rave reviews wherever I serve it.
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11 users found this review helpful

Sour Cream Chicken Enchiladas

Reviewed: Apr. 9, 2010
It involve a lot of prep, but as far as ingredients, this recipe could not be simpler when it comes to grocery list time. And WOW! The cilantro/sour cream combination is just perfect. Definitely feel free to experiment with various brands/types of salsa, as I feel as though they are what makes the recipe, or could potentially break it. As I've made this a few times now, experimentation may be on the horizon... **Also, boiling the chicken is probably best, as it's easiest to shred. And a well-functioning food processor is essential for the proper consistency of the sour cream sauce.
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2 users found this review helpful

Lemon Ginger Shrimp

Reviewed: Apr. 2, 2010
Made the marinade strictly following the recipe, but we had less shrimp. I was a bit concerned at first upon sampling before using it, as the onion/ginger flavors seemed to be overpowering. However, once used and grilled=HEAVENLY! This is definitely a bbq recipe: I'm sure it would be good stove-top, but that smoky flavor just compliments the marinade perfectly. We're going to use some of the extra tomorrow on some grilled salmon!
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8 users found this review helpful

Teriyaki Pork Tenderloin

Reviewed: Mar. 16, 2010
Delicious and simple. A very low maintenance meal for the following day, depending on what you choose to pair with the meat. Next time, I am debating searing it in a frying pan first to see how that alters the flavor, as someone previously suggested. Also (though this may be due to the age of the oven), I would lean on the 35 minute side of baking. I did about 40 minutes and it still came out juicy and tender (at 30 it was still very pink in the center)
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4 users found this review helpful

Shrimp and Andouille Sausage with Mustard Sauce

Reviewed: Feb. 27, 2010
I am very partial to anything with a mustard/cream based sauce. And this was extremely tasty. However, it wasn't as spicy as I thought it could be. Perhaps next time around I'll add come cayanne or creole seasoning.
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3 users found this review helpful

Chicken Florentine Casserole

Reviewed: Feb. 13, 2010
My only complaint is that I would use fresh or frozen spinach. It would add a much better flavor. Otherwise, a very strong recipe.
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1 user found this review helpful

Cajun Chicken Pasta

Reviewed: Jan. 10, 2010
Excellent base recipe. For the most part, I didn't add anything that wasn't already listed; just olive oil when sauteing the chicken. I definitely added more cajun seasoning per previous reviewers, and after sampling the finished product, figured it could use more salt. Also, once all of the vegetables were chopped, there should definitely be more chicken/pasta in order for the ratio of everything to be more consistent. And, of course, for lower fat, light cream works just fine, as long as you use about a tsp. of cornstarch and cook it a bit longer. This is definitely a good recipe to play with!
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1 user found this review helpful

Spiced Butternut Squash Soup

Reviewed: Nov. 5, 2009
Very good, but very difficult to make. I enjoyed it thoroughly, but I'm not sure if I would make it again.
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1 user found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Nov. 2, 2009
Simple, yet incredibly tasty! I tried the suggestion of adding the breadcrumbs to the melted butter instead of drizzling the butter; definitely a great idea!
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1 user found this review helpful

Broccoli Chicken Divan

Reviewed: Oct. 2, 2009
Excellent as is. However, I would opt to use either fresh spinach or even frozen spinach the next time. The canned stuff, though it tasted all right, smelled/looks gross. Fresher is usually better. :)
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1 user found this review helpful

Dijon-Tarragon Cream Chicken

Reviewed: Oct. 2, 2009
Simple and yet flavorful. I followed the recipe exactly and it came out amazing. I have since modified it by de-glazing the pan with w. wine before making the sauce. Have also used dried tarragon in a pinch, but fresh is always better. In the future, I feel as though I may continue to modify it (per others suggestions), but as is is quick and easy with little prep.
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1 user found this review helpful

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