Catherine Corn Recipe Reviews (Pg. 1) - Allrecipes.com (10531847)

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Cream Of Chicken Soup

Reviewed: Mar. 28, 2011
I have made this several times and if you half the sugar it is amazing good enough to eat jsut like it is. For the sake of trying a healthier version, (and because I am in love with cooking and eating) I have adjusted this to be slightly what one may call lighter/healthier, although it may not be in the least:) 4 cups milk 2 TBSP Whole Wheat Flour 1 TBSP Corn Starch 1 TBSP white sugar 1/4 cup cooked chicken 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon Garlic Powder 1/8 cup minced onion 2 TBSP olive oil 1 cup Chicken Broth Sautee onions in 1 TBSP O/O until tender, add cooked chicken & all seasonings, + 1 cup water, bring to simmer for 5 min, remove from heat and pour into food processor. Heat 1 TBSP O/O and add flour, create roux, assemble recipe as directed, then pour into food processor and process till smooth, mix cornstartch with equal amount of milk and add to mixture, return to stove and cook till thickened.
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5 users found this review helpful

Vinegar Cookies

Reviewed: Mar. 24, 2011
We love these cookies especially for school treats where some kids may have allergies to eggs... I did try it a bit different this time. I used 1/2 cup white flour and 1 cup whole wheat flour 1/2 cup white sugar 2 sticks of butter and 1/2 margarine. They turned out perfect. One note though, it is advisable to let them sit for about 5 minutes after mixing them to let the mixture "set" then it will hold its shape while baking.
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6 users found this review helpful

California Grilled Veggie Sandwich

Reviewed: Mar. 15, 2011
Allrecipes' Focaccia Bread: Do not buy bread when you can MAKE it!! this is awesome!! Marinate the veggies for 24-48 hours in the following dressing, you will thank your self as your tummy gets fuller:) Chop all veggies and place in a sealable container or bag. 1/4 cup balsamic vinegar 1 teaspoon garlic powder 1/4 teaspoon salt 2 TBSP Balsamic Vinegarette stir together and pour over sliced veggies, shake to coat evenly then refrigerate, shake every few hours to keep the sauce distributed evenly, Broil and serve on homemade facaccia bread.
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6 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Jan. 27, 2011
I do not like the taste of the shortening, so I use 1/3 cup unsalted butter in a 1/2 cup size measuring cup, then fill to the top with crisco, I then chill it for 30 minutes in the fridge. for the dough I dump my flour and salt into my food processer then add the chilled butter and shortening mixture 1 tbsp at a time, then drizzle in 2 tbsp ice water, then chill it as directed for 30 minutes, the resulting baked dough is light and crispy with a buttery flavor.
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5 users found this review helpful
Photo by Catherine Corn

Ornament Dough

Reviewed: Dec. 22, 2010
Great recipe! easy cheap and kid friendly! time is key, you must work quickly, I did add 1 TBSP of vegetable oil to add working time, since kids roll slowly :). As one reviewer stated, roll slowly and roll them thin as well, under 1/4 inch is best. I did add 20 minutes extra cooking time as mine were rolled at about 1/4 inch. I did not poke holes in them, Instead I let the kiddos glue metal ornament hangers to the backs.
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10 users found this review helpful

Apple Orchard Punch

Reviewed: Dec. 21, 2010
Great recipe, make a half batch minus the ginger ale, ahead of time, lay out your ice cube trays or dishes and place mandarine orange pieces and cranberries in each one and add the punch mix, then freeze, mix the full batch as directed, then add the frozen decoration, as the frozen pieces melt they will only add to the flavor of the punch instead of watering it down.
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16 users found this review helpful

Chocolate Gingerbread Trifle

Reviewed: Dec. 20, 2010
Delicious, easy, and budget friendly, looks like you spent hours in the kitchen. The only thing I would say is that not everyone likes crystalized ginger, so you may want to use ginger snap cookies that are coarsely crushed, they add a little extra eye appeal!
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35 users found this review helpful

Wild Rice Stuffed Acorn Squash

Reviewed: Dec. 5, 2010
Not a hit, but worth the try, we prefer the sweeter versions.
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8 users found this review helpful

Chicken Puffs

Reviewed: Nov. 6, 2010
I used 1 12.5 oz can of chicken, and the remaining ingredients as listed, then added a TBSP of sour cream with ranch. I would suggest unrolling the cresents, then rolling or pressing the lines out of them and thne cutting them into squares using a pizza cutter, its just easier...
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5 users found this review helpful

Lasagna Roll Ups

Reviewed: Nov. 5, 2010
The recipe is yummy, I added a bit of Italian Seasoning as it was a bit bland for our personal taste, I also added 1lb of lean ground beef and elliminated the tofu as I could not find it in my store. very simple to make and actually the rolling is fun if you have the time and are prepared for it, if not you could just layer it in a dish.
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5 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Nov. 1, 2010
It's good, the flavor is good it's simple enough and its cheap to make, I will make it again but with two slight adjustments, I will add 1/4 cup cream cheese to the cheese sauce, and I will shred the potatoes instead of slicing them.
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4 users found this review helpful

Baked Honey Nut Chicken

Reviewed: Oct. 21, 2010
I halved the recipe and it easily fed 2 small children and two adults, I sliced the chicken breasts in half to speed up the cooking time a bit, I also marinated the chicken in the egg and honey mixture over night. As far as the recipe goes it is wonderful, best chicken ever! (hubby says its a keeper) and it is very simple.
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5 users found this review helpful

Bacon Feta Beans

Reviewed: Oct. 21, 2010
OMG hands down awesome! I used canned green beans instead of frozen, and omitted the microwaving. TONS of flavor, a great alternative to plain old green beans, well worth your time!
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2 users found this review helpful

Pumpkin Parfait

Reviewed: Oct. 19, 2010
yummy! I used whole milk and 2%evaporated milk I love the cheesecake pudding, makes it taste like a pumpkin cheesecake!
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3 users found this review helpful

Focaccia Bread

Reviewed: Jul. 23, 2010
Easy, simple, fast, directions are spot on as far as directions go, ingredients are right on as well, however if you want more or less or wish to admit any of the spices it is very easy to do so, I used all but the Basil as my store did not have it in stock, and the bread turned out wonderfully. If you have little or no experience with bread, this is a great recipe, easy enough to follow, with simple ingrediets, and fast enough that you will not lose interest. As with all bread recipes, I suggest that you proof your yeast before using,since we really have no idea how old it truelly is, 1/4 cup of warm water and a teaspoon of white sugar, add yeast, stir,if it puffs up within 5 minutes it is fine to use, if not toss it out and get fresh, and I rise my bread in my microwave, I heat a cup of water in a glass measureing cup for 5 minutes or until boiling, the tuck it in the back and put my covered bread in and let it rise, it serves as a homemade proofing room, I can control, heat, and humidity during this crucial time and I always have perfect bread. When your bread is finished let cool for 3 minutes, then bread with melted butter or olive oil and then place a dish towel overt he bread, you will always have a soft delectible crust, even your kids will eat every last crumb!
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24 users found this review helpful

Chicken Stuff

Reviewed: Aug. 12, 2008
Very simple, and light but still satisfying, I topped it with rated cheddar cheese and baked it covered with foil to seal in the moistness, good meal for a busy day.
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19 users found this review helpful

Amish White Bread

Reviewed: Aug. 2, 2008
This is a simple recipe that is delicious to eat, with or without butter!! I grew up making and eatg this bread, not as a loaf bread, but rather as a sweet bread, roll it flat, pinch into little 2inch rolls, fill each with a pat of butter, a sprinkle each of brown sugar and cinnamon, bake until done, drizzle while still warm with icing, any kind is yummy. This is an easy enough recip for beginners and children, the wet towel is needed in the north and abslutely a must in the dry west, but if you are in the south, a dry towel will do, also, to let it rise, place in the oven, with the light on.
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8 users found this review helpful

 
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