catastrophiccook Recipe Reviews (Pg. 1) - Allrecipes.com (10455511)

Eggplant Supper Soup

Reviewed: Nov. 30, 2011

Very nice, hearty recipe. To me, it mimicked a ratatouille style dish, probably because of the Italian seasoning in the tomatoes. Still delicious, and a great way to use up eggplants. I threw the ingredients into the crock pot in the AM, and let it simmer on low all day. Definitely got better the second day.

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5 users found this review helpful

Almost Eggless Egg Salad

Reviewed: Nov. 18, 2011

I'm not a vegetarian, but I have vegan family members, which is why I made this. The vegans loved it, and some of the non-vegans, too. They didn't know it wasn't "real" egg salad until I told them. I thought it was "ok," but I was little apprehensive making it (I don't often like what I make). Good alternative to the real thing, though.

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3 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Nov. 18, 2011

One of the best meals I've ever made! Served it for a family dinner and everyone raved & raved about how good it was. The only thing I changed was to use some "salsa style fire roasted tomatoes" in place of the salsa (we have a ton of stock, thanks to an obsessed family member ;). The soup got better and better each day we had it for leftovers, too.

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4 users found this review helpful

Spicy Pumpkin Chili

Reviewed: Nov. 18, 2011

My entire family loves chili (we make it at least 1x per wk), & this was exceptional! I left out ground beef, for the vegan family members, but even my meat-loving brothers (16 & 24) raved about it! I used black beans seasoned with chilies, so the chili had a little heat. Other than that, followed recipe exactly. Will make again.

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2 users found this review helpful

Vegetarian Shepherd's Pie

Reviewed: Oct. 14, 2011

Made few subs to be a vegan meal (soy milk & veggie parmesan for mashed potatoes). Stirred veggie-parm into mashed potatoes. Took some of the review suggestions and added a chopped carrot, little less curry, and few extra spices. The veggie part of the pie was amazing - and totally rocked as leftovers the next few days! My kids wouldn't touch it, but I think that was due to onions chopped too big. Husband, who prefers meat in everything, said it was good. My vegan Dad raved about it. Definitely good meal for vegans/vegetarians who don't miss the meat. ;)

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2 users found this review helpful

Honey Mustard Tofu

Reviewed: Jul. 13, 2011

Pressed tofu for 2 hours prior to chopping (would recommend freezing, too, as others suggested). Made sauce separate from fried tofu; made for easier prep. Added fresh ground pepper, and dried crushed rosemary and thyme to flour before shaking over tofu (used lidded container). Will use some sea salt in flour mixture next time. Only used half flour called for and still had too much leftover. Used 1/2 amount white wine vinegar for white wine. If you like honey mustard, you'll enjoy this recipe.

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3 users found this review helpful

Brussels Sprouts in a Sherry Bacon Cream Sauce

Reviewed: Nov. 25, 2010

I'd give this recipe a million stars! It is FANTASTIC! Made it for Thanksgiving dinner. EVERYONE raved about it. Made a double batch & followed the recipe ingredients exactly as stated (added 1 lb bacon for a double recipe - who could go wrong with more bacon?). Used the cheapest bottle of cream sherry from the liquor store (only $6). This is, obviously, not low in fat, but it's totally worth the splurge!

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4 users found this review helpful

Savory Mussels

Reviewed: Nov. 23, 2010

So, soooo good! I doubled the amount of carrots and celery, and it was like serving a gourmet soup with mussels. I served it over pasta tossed in EVOO. This is a perfect recipe, and I will make it again. My kids loved it - even my super picky 5 year old requested it "tomorrow." :)

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9 users found this review helpful

Barbecued Round Steak

Reviewed: Nov. 23, 2010

This was a fabulous way to cook a really cheap cut of beef that is usually tough to eat. I doubled the sauce amount, and it was perfect to use as a "gravy" for the rice I served it over. I didn't have tomato juice, and I subbed a double amount of tomato sauce (to make the sauce go farther). Also subbed garlic salt for the regular salt (didn't use minced garlic). In general, the sauce was very salty, but I think that was due to the salt it called for, and the salt content in worcestershire, ketchup and tomato sauce. It wasn't too salty; everyone said it was great! I pounded my beef and cut it into bite size pieces (I have 4 small kids who don't always chew well :), and the meat was so tender! I cooked it at 325 for 2 hours in a covered baking dish. Thanks for a great recipe!

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5 users found this review helpful

Easy Cheese Ball II

Reviewed: Nov. 21, 2010

Followed the recipe exactly as stated. This was fantastic! Made a couple cheese balls for my sister's baby shower. Everyone thought they were the Hickory Farms cheese balls (for taste & appearance). Will be using this recipe a lot!

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4 users found this review helpful

BREAKSTONE'S Triple Chocolate Bliss Cake

Reviewed: Nov. 21, 2010

This is the best chocolate cake recipe I've ever made, and my family said it was the BEST cake they'd ever had! (And my sister wants to be a chef, and my aunt prides herself - appropriately - on making gourmet desserts!) The ONLY thing I would change for the next time I make the cake is to add 1/4 cup less sour cream; I thought I could taste a hint of sour cream, so I think lessening the amount by a tad would eliminate that flavor, but keep the rich, moist texture. In stead of a bundt, I made 2 9-in rounds and used the topping in the center and on top as an icing. Oh my goodness - the icing was like a truffle!!!!! I probably ate a quarter of the cake myself. I can't say enough about this....it was so easy and tasted like it came from a bakery.

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14 users found this review helpful

Grilled Tilapia with Mango Salsa

Reviewed: Nov. 21, 2010

For the tilapia: I used Aldi frozen tilapia, seasoned as directions stated and baked in the oven at 350 for about 45 minutes. Turned out moist, flakey and delicious! For the salsa: I doubled the mango amount and used cilantro paste in place of fresh cilantro. The salsa was to die for!!!! I can't wait to try this recipe again with some of the suggested variations (like strawberries in place of the mango).

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3 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Nov. 21, 2010

Fabulous! I boiled ham hocks and stripped the meat from them for the broth and the ham (will either use more ham hocks or purchase extra ham for next time, just to make meatier - flavor didn't suffer, though). Followed the recipe the rest of the way. Tripled it for a family dinner; everyone loved it!

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5 users found this review helpful

Polish Sloppy Joes

Reviewed: Nov. 21, 2010

A nice base for a different type of sandwich. I couldn't find sauerkraut w/ caraway, so I subbed extra celery seed. Eliminated green pepper (wasn't in the mood for that taste), celery (since I used celery seed) and onions (used onion powder for flavor). Flavored the meat with seasonings while it was cooking. Used 2/3 ground turkey, 1/3 ground beef.

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2 users found this review helpful

No Time to Cook Chicken

Reviewed: Nov. 21, 2010

This recipe gets 5 stars because it is so easy and tastes great! You don't usually get both ease and flavor in a main dish (in my opinion). My boneless chicken breasts were still mostly frozen, so I cut them in half. I used a large chafing dish and cooked them in the oven at 300 degrees for 2 hours and 350 degrees for the last hour. The chicken was falling a part and very moist. I doubled the recipe (which is why I didn't use my crock pot) and made the following modifications/additions: sliced an onion and laid on the bottom of my baking pan; put chicken on top of onions; sprinkled paprika, garlic salt, onion powder and fresh ground black pepper; covered with sauce (2 cans light cream of chicken, 1 light cream of mushroom, 1 reg cream of celery, 1 cup light mayo). Served over egg noodles. Family raved it was delicious! (Note: wished I had added at least 1 can of milk to make the sauce go farther). This one's a keeper!

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3 users found this review helpful

Easiest Pot Roast Ever

Reviewed: Feb. 3, 2010

This recipe gets five stars for truly being easy - easy to prepare, easy ingredients, easy to cook and serve. It is very good for the little amount of time/attention given. Like some other reviewers, I also added a few extra spices (garlic powder, salt & white pepper) and one can of cream of mushroom soup. Mine only took about 5 hours cooked on low setting. Very good!

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2 users found this review helpful

Quick Black Forest Cake

Reviewed: Feb. 3, 2010

I LOVE black forest cake. I was looking for a quick recipe using the ingredients I had; this one is a total winner! Like many other reviewers, I made the box cake as directed, adding the pie filling and choc chips at the end. It was deliciously moist. I forgot to add the almond, and even though it didn't "need" anything extra, I will use it next time. I made mine in a bundt pan (I almost always use it instead of a sheet cake).

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3 users found this review helpful

Spring Asparagus Salad

Reviewed: Jan. 22, 2010

I give 5 stars b/c of my DH's delight - he said it was AWESOME! I didn't have peanut oil, but used all other ingredients as written. Instead of making a cold "salad," I used the dressing as a sauce poured over warm, cooked asparagus. It was really good. A nice way to cook asparagus.

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14 users found this review helpful

Simple Caesar Salad Dressing

Reviewed: Jan. 22, 2010

I give it 5 stars with my minor changes: omitted vinegar altogether, used garlic salt in place of powder and ground white pepper instead of black, used half amount of water called for and sub'd EVOO. Definitely NOT like bottled Caesar, but an awesome dressing in place of traditional Caesar. I think the keys to making this dressing taste great is using fresh grated Parmesan and refrigerating for a couple of hours to let the flavors infuse.

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2 users found this review helpful

Baked Buffalo Wings

Reviewed: Jan. 12, 2010

Great, great recipe. Made it so easy to make delicious wings at home. I think flouring the wings and then refrigerating them was the key to their success. I've made them 2x, once with frozen wings and once with fresh. They both were good. I used a baking pan (the double kind) with the bottom lined with foil; made clean-up super easy. The first time I followed the recipe (minus the cayenne since I was serving it to my kids), but the second time I didn't dip them in the butter mix before baking. they were still great and not as greasy. I've used extra garlic - delicious! - and Old Bay seasoning - the BEST! This recipe is a keeper!

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4 users found this review helpful