Cathy D. Recipe Reviews (Pg. 1) - Allrecipes.com (10581995)

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Cathy D.

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Chantal's New York Cheesecake

Reviewed: Apr. 6, 2012
My grandkids say this is their favorite food!Only ingredient change I made is to crust. (Use 1 & 1/2 cups graham cracker crumbs precrushed bought in baking aisle, 1/4 cup sugar, 1/3 cup melted butter).Mix well in bowl and press on bottom & 1/3 up sides of buttered 9 inch springform pan. (Another reviewer wrote that a 9 inch pan isn't large enough. I've made this 10 times, and it is the perfect size). For cheesecake, bring all ingredients to room temperature then beat as follows with electric mixer: 1st beat cream cheese until smooth, then beat in sour cream, beat in sugar mixed with 1/4 cup flour. Add milk and vanilla and beat again. (Don't overbeat, just beat everything until mixed). THEN, hand STIR in eggs one at a time until well blended. You don't want too much air, because that causes cracks. Book I read by pastry chef uses different method to prevent cracks without the dreaded water bath: Preheat oven to 350. Bake for 20 minutes. Lower to 300 and bake another 20 minutes. Lower to 250 degrees and bake for 20 minutes. Lower to 225 and bake for 20 minutes. DO NOT open the door at all during all of this. Now turn the oven off, keep door closed and let it sit around an hour until the oven is cool.Cracks occur when there's a sudden temperature change. This seems complicated, but usually helps to prevent cracks without using water bath.(I tried it the way it is written in recipe, and it did crack).Tastes best when made the day before. Great w/ choc. ganache from this site.
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5 users found this review helpful

Deviled Eggs

Reviewed: Nov. 26, 2011
I have not made these yet. But I just spent 1/2 hour going over tons of reviews. The most important point at least half the reviewers made is this: "it is way too salty". Some suggested that the 1/2 teaspoon of salt may be a typo. I'm going to try it with 1/8 t. salt as many suggested. Read some reviews before you try the recipe, which basically sounds pretty good. The "way too salty" comment sticks out like a sore thumb.
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2 users found this review helpful

Barb's Broccoli-Cauliflower Salad

Reviewed: Aug. 18, 2011
This is so good and is easy in that it tastes even better if made a day ahead. I used very large heads of cauliflower and broccoli, and substituted craisins for the seeds. Made 50% more of the mayo dressing, so it was nice and creamy, and left everything else the same. Don't leave out the bacon; it makes the salad. I brought it to a party and had two of the 6 women give me their email addresses so they could get the recipe. It was the only dish brought to the gathering that was completely devoured. Highly recommend.
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2 users found this review helpful

Eclair Cake

Reviewed: Aug. 14, 2010
Although this is not a gourmet dessert, it gets 5 stars because it's so easy, tasty and a real crowd pleaser. I followed some other reviewers' advice: Used French vanilla pudding to make cake and put in the fridge for a few hours prior to adding topping. Then made a simple ganache using 2/3 cup heavy cream and 1 cup semi-sweet chocolate chips. Don't be afraid of the word "ganache"---just let heavy cream come to a boil and then pour over chips in bowl. Let sit for one minute and stir until smooth. Cool slightly and pour over cake. It will seem liquidity but thickens nicely after refrigerating overnight. Really very little work and a huge improvement over store bought frosting. And definitely refrigerate overnight---4 hours does not allow enough time for crackers to soften and flavors to meld. Also, it's easy to cut and presents nicely when it's made well in advance.
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16 users found this review helpful

New Red Potato Salad

Reviewed: Jul. 25, 2010
Easy since you don't have to peel the potatoes. I used regular size (not baby) red potatoes, and they needed to boil 22-25 minutes. I left out the eggs, added dry dill and parsley for some color and flavor. Made the day ahead--it was a little dry the next day, so added some mayo and milk to make it creamier. It is a delicious basic potato salad---will definitely make again.
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4 users found this review helpful

Spinach and Artichoke Dip

Reviewed: Sep. 12, 2009
I have been making it for years, and have probably served it to more than 50 people over that time. No one has ever said it was bland; in fact, most people love it and ask for the recipe. It is simple to make and delicious. I normally cook it at 375 degrees for at least 20 minutes until it is lightly brown and totally bubbly. I suppose you can add some seasonings if you prefer, but this is quite delicious as is. Also, make sure you drain the spinach thoroughly and squeeze dry.
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2 users found this review helpful

Classic Spanish Sangria

Reviewed: Jun. 29, 2009
This was delicious and a big hit at my last BBQ. I used a 1.5 liter bottle of Yago Sangria, increased the rum to 2 cups and kept the rest of the ingredient amounts the same. It went down great and was just as good as I've had at Mexican restaurants. Highly recommend.
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1 user found this review helpful

Strawberry Whipped Sensation

Reviewed: Jun. 28, 2009
I have made this a few times, and it tastes 10 times better if you let it almost totally defrost before serving. (I let it sit out at least 1/2 hour after removing from loaf pan). If you serve right out of the freezer, it is kind of tasteless, but is delicious when it melts a little. Also, I made the mistake of using a store brand once, but real Cool Whip tastes much better. Other points I discovered after reading reviews and also making a few times: Get 12 oz. Cool Whip to have enough to use in the recipe and to be able cover the entire loaf at serving time. I use 10 oreos plus 1 1/2 tbsp. butter for a more substantial crust. This keeps well in the freezer. You can make it a couple of weeks in advance so there's one less thing to do when preparing for company. All in all, it's a good summer dessert.
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54 users found this review helpful

Slow Cooker Ham

Reviewed: Jun. 28, 2009
This recipe results in a moister ham than one baked in the oven. You CAN use a pre-cooked spiral cut ham, but you have to cook it for a much shorter time than the recipe indicates. I used a 10 lb. spiral cut, pressed the brown sugar all around it, and drizzled with a little honey. I added a 6 oz. can of pineapple juice for some moisture. I couldn't cover the crockpot, so I put a small piece of foil over the top of the ham itself (to prevent the condensation from leaking out) and then sealed the crock pot with another larger piece of heavy duty foil. I cooked for 3 1/2 hours on low and that was more than enough. Baste with juice after you remove foil, and baste again when you put it on the serving plate. The result was a ham that moist and delicious. It was a big hit, and needed no attention after the initial set up in the crockpot.
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73 users found this review helpful

Avocado Feta Salsa

Reviewed: Apr. 12, 2009
I tossed the avacado in a little bottled lemon juice before adding the other ingredients, and it prevented it from turning brown even hours later. You do have to let this sit at least 2 hours for the flavors to blend. It was pretty good---my guests liked it. I thought it needed a little more zip, but I would make it again because it tastes fresh and is very healthy, especially for a dip.
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2 users found this review helpful

Raspberry Vinaigrette Dressing

Reviewed: Apr. 11, 2009
This is very good dressing served over baby greens with some crumbled goat or feta cheese, dried cranberries and toasted walnuts. (All measured to taste). The first time I tried it I made it as printed, but I found that raspberry balsamic tastes even better. I also cut the sugar to 1/3 cup, as it's quite sweet with the lessened amount. When I used this dressing on a salad that I made for my 80 year old father, he said it was the best salad he ever had in his life (and that is saying something)!! And someone always asks for the recipe when I make it. It tastes like a dressing you would get in a fine restaurant.
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4 users found this review helpful

Pasta Salad with Homemade Dressing

Reviewed: May 27, 2008
This was tasty, but I only used 1/4 of red onion since a whole one would seem overpowering in only 8 oz. of pasta. Also used roasted red pepper instead of fresh, omitted the cucumber and added halved grape tomatoes. An important point is to make additional dressing. It gets dry when marinating for 8 hours. Added extra dressing at serving time, and it was moist and delicious.
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2 users found this review helpful

Feta Chicken

Reviewed: May 21, 2008
Considering the ease of preparation, this recipe is good. I bought thin cutlets on sale to avoid having to pound them. I also dipped in egg and breadcrumb ahead of time, then put crumbled tomato basil feta on one side, folded in half and secured with toothpick when I was ready to bake. I put a little butter and garlic powder on top and baked for 25 minutes. I would watch the baking time. With thin cutlets, 30 minutes could leave you with dried out chicken. My husband loved this, and said it was good enough for company. Considering the fact that the chicken is low fat and the feta is 80 calories an ounce, this only tastes fattening. I will make it again.
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1 user found this review helpful

Sun-Dried Tomato Dip

Reviewed: May 2, 2008
I brought this dip to a dinner party, and all 6 people absolutely loved it. There was not a drop left! I increased the sun-dried tomatoes to 1/3 cup, used garlic powder equivalent to 1 clove, and used salt and pepper to taste since the tomatoes are already salty. I made a day ahead, and was thrilled with the results. You should not leave out the fresh basil as suggested by some reviewers, as it is an important taste in this delicious and EASY recipe.
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15 users found this review helpful

Double Tomato Bruschetta

Reviewed: Feb. 17, 2008
This brushetta is fabulous. I am not a sun-dried tomato lover, but I used them in the recipe, and it was terrific. Absolutely use fresh basil---it is one of the most important ingredients. It is so easy to make this, and it will receive raves. Definitely use a little less oil. You can buy pre-packaged oven baked Italian toast in the cracker aisle of a supermarket, and make this even easier. I did not bake them with cheese but merely put the tomato topping on the crackers. They are scrumptious, but are a bit messy. Serve with those you know very well, and there will be NONE left over.
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1 user found this review helpful

 
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