KATYPI Recipe Reviews (Pg. 5) - Allrecipes.com (10791517)

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Popovers for Two

Reviewed: Aug. 5, 2007
I was making a sherried sauce with chicken and needed a smaller serving popover recipe to serve them in. These popovers rose beautifully in my popover pan, in the time specified, deep golden brown, picture perfect! Only change I made was to omit the poultry stuffing as I didn't think it would go well with my recipe, but otherwise, followed this recipe as written. Very gratifying to see something that I thought of as "fancy food" turn out so well. Thank you for this excellent submission.
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13 users found this review helpful

Teriyaki Onion Burgers

Reviewed: Jul. 31, 2007
I think this recipe is one that you'll either love or you won't. As a previous reviewer said, the consistency is much like meatloaf (not a bad thing in my estimation!), but I did find it to be a bit salty with the added ingredients. Picky boyfriend says to give this a 5; I could probably go my whole life without eating this again and not miss it as I didn't care for the teriyaki flavor. I'll make these again for my BF; just make my burger plain, please :)
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1 user found this review helpful

Teriyaki Marinade

Reviewed: Jul. 27, 2007
Very good teriyaki recipe! I omitted the water, reduced the brown sugar to 1/4 c, and added dark Karo syrup for color and a bit of glazing. Used this to marinate a steak, and it was delish! Boyfriend says this is a keeper! I agree.
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6 users found this review helpful

Banana Crumb Muffins

Reviewed: Jul. 21, 2007
Just the best, better than a bakery! Just the thing for a weekend breakfast with coffee and a side of witty banter with my sweetie. I baked these in an oversized muffin tin to make 6 muffins, added a good-sized pinch of cinnamon to the batter, but otherwise followed the directions. These muffins are so good on their own that they don't even need the crumb topping, so next time I just may omit it. Thank you for this great submission. We'll be sure to have this again and again!
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0 users found this review helpful

Aussie Breakfast Egg Mess

Reviewed: Jul. 8, 2007
Coincidentally, I had the required veggies left over from other cooking projects, and this was a unique way to use them up. The finished product is a smite unaesthetically appealing, but I'd be willing to wager it was cook misadventure :) BF and I really enjoyed the flavor, and this is a dish we would try again. Thank you for the submission!
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3 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: Jul. 7, 2007
I had every intention of making a strawberry rhubarb pie today, but the idea of putting together a pie crust was totally unappealing when it came time to put everything together. Good fortune and good taste smiled down on me; I discovered this lovely crumble! I followed the recipe except for swapping out an equal amount of cornstarch for the flour to mix with the fruit (cornstarch is a better thickener). Some may find this too sweet, but in small portions, it's just right, and I bet with ice cream it would just be over the top! My mouth is smiling! Thank you, Michelle, for sharing this recipe.
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1 user found this review helpful

Grandma Johnson's Scones

Reviewed: Jun. 17, 2007
Very nice recipe and one worth trying. I was intrigued by the prep method. End result was a light, flaky scone, a result of the sour cream mixed with the baking soda and then the addition of cream of tartar. If I didn't have a recipe that I LOVED I certainly would have rated this a five. I don't care for raisins (too big and flabby) so I swapped out for currants, made the glaze as pictured, which is an absolute "must have" addition in my opinion. Grandma Johnson, you have a mighty fine recipe. Mrs. Humphries, you're still my favoritest favorite.
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1 user found this review helpful

Red Wine Flavored Beef

Reviewed: May 8, 2007
As written, this recipe would probably only be a 3 for me, primarily because I think water doesn't add flavor and too much salt because of the onion soup. So, with that precept and the suggestions of others, I made the following changes: swapped out a can of beef broth for the water, decreased the wine to 1/2 c (I used an Australian merlot), added 2 fresh bay leaves, a can of sliced mushrooms (though I admit fresh would be have been better!), a can of mushroom soup, 4 carrots chunked, some thyme. I sifted the onion soup to separate the seasonings from the dried onions, used the dried onions, added more, and used only half the seasoned salt. I cooked for the recommended time, and I'll tell you what...this was absolutely maddeningly delicious! We loved it and can't wait to have it again!!! Thank you for a good basic recipe and great suggestions from others on which I built my own. I couldn't have done it without you!!
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57 users found this review helpful

Baked Corn Casserole

Reviewed: Apr. 14, 2007
Now this was a different way to serve corn, a vegetable I dearly love. While I enjoyed this, BF wouldn't go near it...waaay too cream cheesey for him. This casserole has the consistency of thick sour cream, and I was looking for something a little more "solid." I wouldn't turn my nose up at this if someone made it for me, I just unlikely I'd make it again for myself.
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0 users found this review helpful

Nutmeg Cake

Reviewed: Apr. 14, 2007
A truly lovely, old-fashioned flavored cake. The nutmeg flavor really shines through (I used freshly grated nutmeg). Cake baked beautifully. Frosting was very good, though I think I let it cool too much before adding the confectioners' sugar and beating it. Frosting only makes enough to frost the tops of the two layers, which is adequate. I will certainly make this again!
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5 users found this review helpful

Glazed Meatloaf I

Reviewed: Apr. 14, 2007
If you like sweet meatloaf, you'll enjoy this! Delicious. I was intrigued by the lemon juice in this recipe, which prompted me to try it. Comes together easily, with ingredients I often have on hand. A wonderful comfort meatloaf that I'll be sure to make again.
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0 users found this review helpful

Apple Mashed Potatoes

Reviewed: Apr. 8, 2007
This was an interesting combination of flavors and textures and certainly seems like a good idea. However, the recipe just didn't work for us. Thanks for the submission though!
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0 users found this review helpful

Broccoli Casserole

Reviewed: Apr. 8, 2007
Made this for Easter dinner as I needed something with a bit of color on the plate. Boyfriend really didn't care a lot for this, but he's not a big broccoli fan. I thought it was very good though not something I'm make often. I used minced garlic in place of the garlic salt (there's salt in the cheese, seasoned salt, and the crackers already. For those who might not care for the strong flavor of broccoli, perhaps this would be a good choice as some of the flavor is lost to the other ingredients.
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Apricot Brown Sugar Ham

Reviewed: Apr. 8, 2007
So simple yet so very good! I made this for our Easter dinner today, and it was delicious! Because I needed my oven for other cooking projects, I put my precooked spiral ham in the crockpot, set it on low, and three hours later had a ham that was just-right sweet, tender, juicy. The juice that collected made the best ham gravy; all I had to do was put it in a sauce pan, make a slurry of cornstarch and water, added it to the juices and cooked until thickened. No other season required. Perfect! This will be the way I make baked ham from now on.
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220 users found this review helpful

Crustless Spinach Quiche

Reviewed: Mar. 25, 2007
Very good indeed and a nice change of pace from meat. Even the meat-loving BF liked this. I added crimini mushrooms and a bit of chipotle pepper for a flavor boost. I bought a bag of frozen spinach that was 14 oz and with the added mushrooms, I added an additional egg and a bit more cheese. Need a deep dish pie plate and a little longer baking time, but it worked well. Muenster cheese was very good.
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1 user found this review helpful

Chicken Fricassee

Reviewed: Mar. 24, 2007
Chicken fricassee was often served at my grandmother's house during warmer weather. She used to boil an old stew hen, pick the meat off the bones, strain the broth to reuse as a base for the gravy and go from there. Kind of a lot of work. In that vein, I followed this lovely recipe with the following exceptions: The thighs were cut into bite sized pieces, I added considerably more salt (don't know how much--just until it tasted good to me), and swapped out the water for chicken broth to heighten the flavor. Served over hot biscuits slathered with butter. Wonderful! Thank you so much for a recipe that I will be making again!
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48 users found this review helpful

Never Fail Biscuits

Reviewed: Mar. 24, 2007
Well, well, well. After many failures I've finally found the biscuit recipe I'm going to claim as my own! These tender, flaky bites work up quickly; do not overwork the dough! And absolutely add the cream of tartar; it's what makes the biscuit so tender. While these are not the sky high, shortening biscuits that my grandmother (unsuccessfully) tried to teach me to make, the search stops here. Thank you for this great submission!
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1 user found this review helpful

Beef, Burgundy Style

Reviewed: Mar. 18, 2007
This recipe is not for those with timid taste buds. If you don't like red wine, you may not like this. At the stage where all the ingredients were combined, I tasted it for seasoning and was dismayed at the overpowering flavor of the red wine (I bought an Australian merlot). Made my BF taste it, who concurred that the dish was beyond hope and I thought we would end up eating out. However, because I had invested time and money in this already, I decided to forge ahead and ended up increasing the spices, adding a bit of sugar, increasing the amount of tomato paste, and I let a slow simmer in my electric skillet do the rest. Fortunately, that's what the recipe needed, to go the full 3 hours for the wine flavor to subside. This dish is full of rich flavor and aroma. BF really liked it, but we both still agreed that the wine was still too predominant. Next time (and yes I will do this again) I will cut the red wine by half the suggested amount and that should be more suitable to our tastes.
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2 users found this review helpful

Roasted Pears with Caramel Sauce

Reviewed: Mar. 18, 2007
A nice presentation, something different than my usual pastries. I used my melon baller to core the pear halves. Took the advice of others and baked the pears at 375, which seemed to work just fine. Pears held their shape, caramel didn't burn. Lovely!
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1 user found this review helpful

Sunday Dinner Mashed Potatoes

Reviewed: Mar. 18, 2007
A nice tangy, hearty flavor, stands up well next to beef. Wonderful with gravy, great on its own!
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18 users found this review helpful

Displaying results 81-100 (of 194) reviews
 
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