KathyBarbieri Recipe Reviews (Pg. 1) - Allrecipes.com (10395309)

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KathyBarbieri

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Superb Sauteed Mushrooms

Reviewed: Nov. 30, 2014
Personal preference, but I didn't like the sweetness given by the teriyaki. I will go back to just using wine.
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Spinach Enchiladas

Reviewed: Nov. 30, 2014
I changed it to suit my taste. Used 1% cottage cheese and 0% fat plain Greek yogurt as substitutes. Onion powder subbed due to laziness. Added chopped green chilies. Yummy. It was a great inspiration. Thanks.
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Easy Apple Strudel

Reviewed: Nov. 29, 2014
Tasty and good. Easy to make. Adding cinnamon as some suggested was a plus. Thanks!
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Italian Cabbage Salad

Reviewed: May 20, 2014
Simple, great tasting salad! Followed another reviewers advice, 4T oil was plenty. Thanks Dollie!
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Photo by KathyBarbieri

Lemon Sugar Tea Cookies

Reviewed: Jan. 16, 2014
Doubled the lemon extract and used juice of one lemon-thanks for the tips from other reviewers! Chilled in freezer for 30 minutes - it was good enough to work with and form balls. Wonderful cookie - love the texture. Chose not to roll in extra sugar. Used "Sugar Cookie Glaze" from this site. Thanks for a great recipe!
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Photo by KathyBarbieri

Sugar Cookie Glaze

Reviewed: Jan. 16, 2014
It's very forgiving - I left out the corn syrup by mistake and used 2 T fresh lemon juice and 1 tsp lemon extract. A pastry brush worked great on my "Lemon Sugar Tea Cookies" from this site. They are shiny and hardening.
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Thousand Island Dressing II

Reviewed: Jun. 26, 2013
So easy and tasty. Made a mistake and only used half the relish and it was still good and "relishy" enough.
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Fortune Cookies III

Reviewed: Dec. 31, 2012
My first batch I made very thin and pulled out 1 minute before time was up - afraid of burning. I couldn't get them shaped in time. But they taste delish! The second batch I made slightly thicker and baked for 8 min at 375. They formed nicely but probably won't be crispy. Got to get the third batch now...Great recipe. Definitely use the tip to place the cookies in a muffin tin to hold their shape. You will soon get into a rhythm when doing these.
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Rich and Creamy Tomato Basil Soup

Reviewed: Jun. 21, 2012
Love this version. I usually use half and half instead of full fat cream and the taste is just as remarkable! This time I cut the butter by 4 Tbls and omitted the cream altogether. I intended on using 1% as a test, but it tasted so good and was a great texture already, I just stopped right there. I didn't add any salt but the tomatoes from a can have some and then my butter had some so it was borderline too much. You may consider using no salt butter instead. Thanks Marbalet!
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Simple White Cake

Reviewed: May 28, 2012
I beat my sugar and butter for 8 min. Used Egg Beaters for eggs and 1/2 c. Splenda/sugar mix. And, added 1/4 extra milk (1%). Usually, a good tasting batter will yield a good tasting baked good. This batter had a good consistency - not pourable but easily spoon-able. And the taste was wonderful. I marvel at how those ingredients taste like cornbread, but they do! The texture is a good wedding cake texture, however. Not too airy and not too dense. I made a butter-cream frosting and am eating a cupcake now. So, it is edible, plus, I like cornbread. Would probably be even better with a chocolate frosting (to better mask the cornbread flavor.)
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Stovetop Granola

Reviewed: Mar. 31, 2012
Great base recipe! I made another granola recipe from this site using the microwave - followed instructions exactly and burned the batch. Plus, the flavors weren't quite right. This recipe, however, is great! Here are the changes I made to suit my tastes: Omit olive oil. Used 1 c oats and 1 c corn flakes. Reduced butter to 1 T., used 1 T honey and 1 T maple syrup. Used full amount of brown sugar. Subbed coconut flakes for cranberries. Melted butter, honey, syrup, sugar til bubbly, added all other ingredients plus pinch of salt, teaspoon of cinnamon and tablespoon of flaxseed. Stirred on medium heat for about 3 minutes. That's it! Great flavor. I know, "she made a totally new recipe", you're saying. Well, I was inspired by my failure and this stovetop version. Thanks for a successful granola recipe Mamiscookin!
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Fish Tacos

Reviewed: Jan. 21, 2012
I mixed the white sauce with some shredded cabbage and let it "wilt" and the flavors marry in fridge about 30 minutes. Then added that on top of the fish in my taco. Great flavor! I omitted the dill (didn't have - don't like), used fresh cilantro in place of oregano, and no fat greek yogurt. The lime juice really added to it all. Pan fried my fish with a different floury mix. I'll keep working on the fish part, but that slaw mixture was tops!
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Best Spanish Rice

Reviewed: Jan. 21, 2012
Oh yeah! Great flavor!! I didn't have any chick broth, so I used leftover veggie broth (Wolfgang Puck) which was 1 cup and filled the rest with water. I sauteed about 1/4 cup onions, added about a tsp of chopped garlic and DID saute the rice about 3-4 minutes but not until it became brown. Added the liquid and my fave salsa and it turned out fabulous! The taste, texture and appearance was worthy of serving to guests. Thanks for a great recipe!
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Photo by KathyBarbieri

Sweet Cereal Clusters

Reviewed: Dec. 29, 2011
I doubled the recipe and left out the raisins due to personal taste. The photo looks like there's not much coating on the stuff, but it really has enough. I will try it without doubling and see if I get more of a white coated look. My mother-in-law gets this from a friend each Christmas and she was surprised to learn no powdered sugar was used. Thanks Sue!
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Photo by KathyBarbieri

French Onion Green Bean Casserole

Reviewed: Nov. 27, 2011
Made this for Thanksgiving. Loved Chef John's video tutorial. "2 Large yellow onions" was hard to judge for me. Here in TX we grow 'em BIG. I ended up using 2 pans to caramelize the plethora of onions. Still, I used them all in the dish, when one of those biggies would have sufficed. I used 1% milk and slightly less flour (my hand guesstimate was off). It didn't thicken quite as much as I thought it would. This could be due to my flour mismanagement or the 1% milk. It worked fine in the dish, it just didn't give that soupy-creamy texture that is found when making the recipe using soup from a can. Also, didn't have sherry vinegar so just used sherry on the onions. Mmmm. The Panko and Parm-Reggi was delightfully tasty. The Gruyere added a nice bite and depth. However, that cheese is really pricey. I may make it with a less expensive brand next time. The flavor of this dish was as wonderful as I thought it would be. What with all the chopping of my BIG onions and the green beans, the caramelizing and sauce cooking, and cheese shredding, this recipe is a bit time consuming and labor intensive. But the end result is elegant, tasty and gave me pride that I didn't do the soup version of this classic casserole. Thanks Chef John!
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Pineapple Banana Bread

Reviewed: Aug. 20, 2011
Fabulous. Thanks to the reviewer that said to be generous with vanilla and cinnamon. Used half cup of the Splenda brown sugar and 3/4 c. white sugar as recommended by another reviewer. I used 2 tsp. cinn and could have used 1 T., I used 1 T of vanilla. All 3 eggs were Egg Beaters, Subbed 4 oz. applesauce for part of the oil. 5 bananas and the pineapple. It's still warm from the oven, but I had to try it. Very good flavor. Thanks!
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Zucchini Grinders

Reviewed: Jul. 21, 2011
I modified this a little - okay, a lot. I shredded the zucchini, shredded a carrot, and took the advice of another reviewer and added finely diced onion. Cooked in a pinch of butter and a bit of EVOO. Salted it and added a bit of minced garlic. Naturally, the moisture come out and it took about 15 min to cook out. Definitely let it brown in the pan - be patient. The onion, as it caramelized, brought my dish to a great new level. Oh so delish! And from here I diverge even farther from this recipe. I just put my finished mixture between a croissant - no spaghetti sauce or mozz. added - though I'm sure that would be tasty. To sum this all up, this is great and tasty recipe, just add some onion to kick up the flavor.
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German Chicken

Reviewed: Jun. 25, 2011
The BBQ sauce is critical here. I used a type without any corn syrup. (All "natural", blah, blah, blah) The flavor of the 3 simple ingredients is wonderful! I added sliced carrots right on top of the dish, but wouldn't do that again. They came out too "crisp" still after baking and didn't have that wonderful roasted flavor baking usually gives them. The vinegar in the kraut really made my chicken tender and tasty - surprisingly tender. I baked the 13x9 dish covered with foil for an hour and a half. So you can see my disappointment with the carrots not coming out softer. Great recipe I will make again. Thanks!
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Roasted Garlic Bread

Reviewed: Jun. 5, 2011
I used 4 heads/bulbs (for personal taste). I then used the hand-held mixer to pulverize and mix everything to a nice spreadable consistency. Baked at 350 degrees, while preparing dinner. Broiled for a couple minutes to finish it. Spread the mixture on both sides of the bread and it toasts up nicely. Hubby really liked it. Thanks for a great recipe. One more thing, if you're going to bake three bulbs, it's just as easy to fill a pan and bake 10 or so. I did and now I've got yummy roasted garlic for more bread or other use.
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Libby's® Pumpkin Cranberry Bread

Reviewed: Dec. 6, 2010
Made this with Egg Beaters, Splenda/Sugar mixture, 1 cup whole wheat of the 3 cups flour, and 1/2 c. oil +1/2 cup applesauce. Soaked my dried cranberries in OJ for about 10 min., then microwaved that mixture for 30 seconds. That helped plump up the berries and gave them a tasty moist texture. I think you could get away with reducing the sugar by 1/2 cup. Thanks to reviewer "Bronwyn" for the spice amounts. Just perfect. I may try this recipe using Agave light syrup next time. Very moist and delicious.
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