Cat Recipe Reviews (Pg. 1) - Allrecipes.com (10335411)

cook's profile

Cat

Reviews

Photos

Menus

 
View All Reviews Learn more

Lemon Cupcake with Blackberry Buttercream

Reviewed: Jun. 11, 2012
Followed the recipe 'as is,' except for halving the frosting recipe that was perfect for 12 regular sized cupcakes. Moist, perfect, delicious flavor combo. As others found, the blackberry jam can be substituted for whatever you have on hand -- I've also used blueberry and raspberry. A great, versatile recipe for anyone looking for a non-chocolate option.
Was this review helpful? [ YES ]
0 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Apr. 1, 2011
This is a solid, classic recipe because it uses everyday ingredients, cooks and browns perfectly and tastes great. Not everyone has buttermilk and blueberries on hand. I use this all the time.
Was this review helpful? [ YES ]
3 users found this review helpful

Grandma's Orange Milk Sherbet

Reviewed: Mar. 28, 2011
What sold me on this recipe is it's simple and delicious. You could use just milk, orange juice (fresh or packaged) and sugar to taste, no pineapple. You could use an ice cream maker, pour it into popsicle molds or use the method listed. That's what I like about this recipe. It's adaptable with the same great results, according to how much time you have and what ingredients you prefer. It's the only recipe I use.
Was this review helpful? [ YES ]
2 users found this review helpful

Vegan-Friendly Falafel

Reviewed: Mar. 28, 2011
This is my go-to recipe because I believe in authenticity and not using fillers like bread crumbs, eggs and the like. In the Middle East, they use parsley (not cilantro) and use dried beans soaked overnight, so that's how I make it. You can also bake these in the oven like others suggest: I preheat to 400F or 200C, oil the sheet, spoon and shape then bake 10-15 min on each side (depends on the oven). Don't be scared off by the vegan label. It's the best falafel recipe on this website, and it's the only one I use.
Was this review helpful? [ YES ]
21 users found this review helpful

Cocoa Banana Bars

Reviewed: Mar. 28, 2011
An excellent and tasty way to use extra bananas, resembling a sort-of banana chocolate brownie. The only change I make is taking the sugar down to 2/3 cups because ripened bananas are pretty sweet. It is essential to measure the amount of mashed bananas - don't guess or they'll be dry. This recipe has made it into my dessert/snack rotation. Try it!
Was this review helpful? [ YES ]
1 user found this review helpful

Sausage Pasta

Reviewed: Mar. 28, 2011
Perfect recipe 'as is.' The only subs I make are fresh tomatoes for canned, fresh basil for dried and fresh spinach for frozen. I put the spinach into the colander I drain pasta, and the water steams and cooks the leaves. Some people complain it's bland, but it depends on the kind of sausage you use. I use spicy, so it's got a nice kick. This is in my meal rotation and is a flavorful way to trick husbands and kids alike into eating spinach.
Was this review helpful? [ YES ]
3 users found this review helpful

Minestrone Soup I

Reviewed: Mar. 28, 2011
Perfect recipe 'as is.' You could substitute kidney or pinto beans for cannellini; you could sub other vegies for the ones listed. The two things I do differently are: a) use fresh tomatoes and b) boil the pasta separately, rinse and drain in the pot before starting the soup (why dirty an extra pot?), so it isn't cloudy and starchy. I also use the rinds of parmesan cheese blocks, chopping them up in small pieces and throwing them into the broth for added flavor. You could fish them out, but they're edible and add texture if they haven't dissolved. Why waste?
Was this review helpful? [ YES ]
2 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 28, 2011
A great recipe 'as is.' It's essential to use all white sugar or the edges don't get crisp, and very important to take the cookies out of the oven and off the baking sheet even if they don't look done. The only thing I was forced to substitute is baking powder for the cream of tartar and baking soda because neither of those ingredients is sold in the country I live. Same great results. My go-to recipe, which is identical to a famous red/white cookbook.
Was this review helpful? [ YES ]
1 user found this review helpful

Emily's Famous Hash Browns

Reviewed: Nov. 6, 2010
I followed the recipe as written, which I believe is necessary to review it. With its few ingredients and steps, it's simple, easy and tasty. What's not to like? Definitely a keeper.
Was this review helpful? [ YES ]
2 users found this review helpful

Pecan Pie IV

Reviewed: Jan. 9, 2010
Perfect 'as is,' no changes. My only advice concerns baking & prep. 1) Let eggs come to room temp. If you don't, the pie won't be done by the time specified, resulting in burnt crust & unset filling. 2) Toast the pecans in the oven until browned slightly, between 5-10 min after oven is preheated. It brings out their flavor & helps form a seal so they aren't mushy or hard to cut. 3) Using dark corn syrup, light corn syrup or Lyle's golden syrup (has maple flavoring) all net the same great results. However, in general, baking is a science & ingredients should be subbed carefully; guessing rarely works. 4) Bake on the bottom rack. This helps avoid a burnt crust, plus keep in mind that all ovens are different. I use 325 and cook until the middle no longer jiggles, checking at 40 and 50 min. I have another recipe that demands more pecans (wasteful), and I like a balance of filling & pecans. This recipe is a classic, and it's the only one I use.
Was this review helpful? [ YES ]
37 users found this review helpful

Pumpkin Cookies V

Reviewed: Dec. 6, 2009
Tried this recipe 'as is' the first time, and they were not cookies at all. The photo shown is deceiving. Cake-like, as the recipe, yes. Cookies, absolutely not. Call them what they are: Individual cakes. In its raw state, it looks like cake batter and nothing like cookie dough, so it was no surprise when the first batch of "cookies" were runny, intersecting each other on the tray even though I put 2-3 inches between them. The second batch, I added an extra half cup of flour, refrigerated the dough and used a cookie scoop to help them hold a uniform shape. Nope. Still cake. At this point, I just put it in a cake pan and called it a day. Frosting is absolutely wonderful!
Was this review helpful? [ YES ]
4 users found this review helpful

Baked Pork Spring Rolls

Reviewed: Nov. 29, 2009
This recipe is nothing short of amazing. What I love about it is its versatility, namely that you can change up the filling (as other reviewers attest) and it still turns out great. I also love that no frying is involved, and they come out really crispy. No changes, seriously. The only thing I do different for my personal preference is brush the spring rolls with sesame oil instead of vegetable oil because it adds flavor and is healthier. A keeper! Try it.
Was this review helpful? [ YES ]
1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Nov. 29, 2009
Followed this 'as is,' which I believe is essential to rate it for what it offers. No changes to the ingredients, I only want to add some tips: a) Halve, slice and saute the onions in a bit of oil or butter before making the cheese sauce. Cooking them adds more flavor to the potatoes; slicing them avoids big cheesy rings. b) If you find the potatoes bland, you can up the Cheddar to 2 cups and add a pressed clove of garlic. c) Know your oven. My potatoes were done after 1 hour; cooking them 1.5 hours would have made them mushy. And, as reviewer Emily says, I use the sauce between layers but that's a personal preference. Wonderful recipe, which I will be using in my regular rotation.
Was this review helpful? [ YES ]
5 users found this review helpful

Banana Fritters

Reviewed: Nov. 29, 2009
It was fine and the texture was just right, but I used nowhere near 1 quart of oil and the banana flavor was barely detectable as Chevonne said. Based on that and other people's comments of blandness, I upped the cinnamon to 1 tsp. and added an extra banana. Wonderful. Beyond that, just some tips: a) A piping bag isn't really necessary. The trick is to drop the right amount of batter in the oil all at once, otherwise you get these strings and odd shapes. I used on overfilled gravy ladle and let a dollop drop in. b) Eggs and milk should be room temp or you risk having a browned outside but uncooked middle. c) Use a lower temp. All stoves are different, so do a test batch at 325 first, then adjust. I ended up using 275 to avoid browning too fast and cooking everything in the middle. d) Don't overcrowd the pan. Each fritter lowers the oil temp, and it's much easier to manage five or six than 10. e) Don't add sugar to the batter, otherwise they'll brown faster. I also used tongs to flip and remove them from the pan before sprinkling with powdered sugar. Great recipe!
Was this review helpful? [ YES ]
8 users found this review helpful

Sweet and Sour Pork III

Reviewed: Oct. 16, 2009
Excellent 'as is,' no changes. I chose this recipe because the country I'm in has substandard take-out. The only suggestion I have is related to prep of the sauce. If you mix the corn starch with the sugar and then add the other ingredients, the likelihood of lumps is eliminated and it saves you a step. Also, I substituted pineapple juice for the water and cut sugar to 1/3 cup, plus used fresh pineapple because stores here don't sell canned pineapple. With white sugar in the recipe, corn syrup in the ketchup and heavy syrup from the canned pineapple, it's no wonder people think the sauce is too sweet. I keep all components separate and let everyone choose whether they want soggy or crispy pork/vegies. A great recipe!
Was this review helpful? [ YES ]
7 users found this review helpful

Mexican Rice II

Reviewed: Oct. 8, 2009
Perfect 'as is.' What I also love about it is its versatility, in that you can add green peppers or a little more spice if that's your taste, and it turns out great. The only thing I do differently is saute my chopped onions at the same time as the rice to bring out their flavor. I've never had a problem with my rice browning and puffing; the only time I did was when I was forced to substitute parboiled or minute rice. For anyone complaining that it's too bland, rice is supposed to serve as a fire extinguisher for the other spicy/jalapeno/chile pepper items on your plate. This is the recipe I use all the time. Everyone loves it.
Was this review helpful? [ YES ]
1 user found this review helpful

Chewy Crispy Coconut Cookies

Reviewed: Aug. 28, 2009
Recipe is OK but salty for my taste. The second time I omitted the salt, toasted the coconut as the oven was preheating, and substituted rice crispies because I prefer them to corn flakes and they're not coated in sugar. I used a cookie scoop for uniform size and baking time, plus a Silpat to slide them off. The trick is to take them out of the oven when they're golden brown but not completely done because they'll continue cooking. Perfect. Cookies disappeared in hours, and I don't have children. ;) This is definitely a keeper.
Was this review helpful? [ YES ]
1 user found this review helpful

Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: May 30, 2009
Followed this recipe to a 'T,' which I believe is necessary to rate it properly. Absolutely perfect 'as is,' no changes to the ingredients. Just a suggestion for prep -- there's no need to marinate in two steps, just combine everything in one glass bowl (plastic absorbs smell) or Ziploc bag overnight. If you don't have a dehydrator, you can use skewers and hang them from one end in the oven at 150F for 4-5 hours. I also boil the leftover marinade for at least 10 min to rid of bacteria or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste it? Everyone loves this jerky, so it's the only one I make. Great recipe! :)
Was this review helpful? [ YES ]
87 users found this review helpful

Fruit Oatmeal Cookie Bars

Reviewed: May 30, 2009
Perfect 'as is,' no changes to the ingredients. My only suggestion is for prep, namely that the dry ingredients be combined first, then cut into cold butter as 'trufflebun' suggested. People can skirt the "thin layer" without doubling anything by using an 8 x 8 pan. Never had rubbery issues using preserves or jam, seedless or not. Really simple, fast and easy to make. This is the recipe I use all the time.
Was this review helpful? [ YES ]
3 users found this review helpful

Lola's Horchata

Reviewed: Oct. 13, 2008
Great recipe 'as is.' I only have these tips. Use only one or two cups of water when grinding the rice; it otherwise causes rice to jump and not grind. Like others suggest, I also use 3 or 4 cinnamon sticks to soak and then remove them. For my taste, I cut the sugar. Real horchata does not use milk, so I sometimes substitute a handful of almonds to grind with the rice and soak -- makes a nice almond milk and therefore vegan. This is the recipe I use all the time.
Was this review helpful? [ YES ]
15 users found this review helpful

Displaying results 1-20 (of 48) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States